Spicy Sloppy Joe’s

Because made from scratch is so much better than the stuff in a can!

INGREDIENTS

  • 1 tbsp olive oil
  • 1 Green Chili diced (Pablano, Big Jim, Hatch…. )
  • 1 Onion coarsely chopped
  • 2 cloves of garlic diced
  • 1 tsp jalapeno pepper powder
  • 3 tablespoons of Tomato Paste
  • 1 can (drained) Diced Tomatoes with Jalapenos
  • 1 pint Tomato Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Worcheshire Sauce
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 1.5 lbs of Ground Meat

DIRECTIONS

  1. In a large (deep) skillet heat your oil and brown your green chili, onion and garlic over medium heat.
  2. Add in your ground beef and brown thoroughly.
  3. Drain off all grease from the meat and onion mixture.
  4. Sprinkle the jalapeno powder, brown sugar, smoked paprika and apple cider vinegar over the meat.
  5. Mix thoroughly.
  6. Add your Worcheshire sauce, diced tomatoes with jalapenos and tomato sauce.
  7. Mix well.
  8. Drain off any extra grease that populates the mixture as you cook.
  9. Add in the tomato paste and mix well into your mixture.
  10. Continue to stir at a medium low heat until the mixture is thick.
  11. Serve on Hamburger Buns or rolls or bread of your choice.

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

Breakfast Egg Muffin

One of my favorite breakfast is a poached egg English Muffin breakfast. 

Did you know you can imitate your favorite fast food breakfast sandwich? The secret is to poach your egg. 

You do not need a fancy egg poacher. All you need is a small non-tephlon skillet a small lid or plate and a canning jar ring. Yes a canning jar lid. 

  • Spray your skillet and canning jar ring with nonstick spray. 
  • Place the ring in the center of your skillet.
  • Place the egg in the middle of the ring.
  • Add a little water slowly into the skillet put a lid over the skillet.
  • Set the eye to medium. 
  • Let cook until the yoke is the way you like. I like mine soft. 
  • While cooking toast your English muffin & prepare your toppings.
  • Take the ring & egg out of the skillet.
  • Using a butter knife slip around the edges of the ring to slip the egg out.
  • Place on your muffin with whatever toppings you like.  Mine this morning has yogurt jalapeƱo pepper cheese & some venison sausage sticks (Thanks to my old High School friend Bob Mauck).  Yum!


Until next time,

Mrs. Kay L. Rice