Sloppy Joes

If I was tech-savvy enough, I would make Adam Sandler's "Lunch Lady Land" play in the background of this post....but I'm not. And if you have no idea why I would play that song, google it.

Yesterday was National Margarita Day. What a wonderful and horrible holiday to have fall on a Tuesday. Good thing I'm on vacation this week, because today was rough. I woke up at 8....yes 8! My hangovers aren't even nice to me anymore, they don't even let me sleep in. I got on the treadmill to help sweat it all out, and it worked. Then I re-organized my closet and went to buy new jeans (because I may or may not have split my jeans in the thigh while re-enacting Atlantic City stripper dance moves).  I also had lunch with my mum today and buffet was definitely not the right choice. I wasn't even all that hungry for dinner and didn't really eat much for lunch. You win this time tequila.

Dinner was pretty good tonight, even if I wasn't all that hungry for it. I have never had a sloppy joe, because the thought of eating meat from a can repulses me. This recipe sounded decent and the picture looked so yummy, so it got added to my list this week.

Sloppy Joes
from here

1 yellow onion, diced

1 green bell pepper, diced
olive oil, for sauteing
1 + 1/4 pounds ground beef or turkey
1 + 1/3 cups ketchup 

2 tablespoons white vinegar
1 heaping tablespoon brown sugar
1 teaspoon chile powder
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup water 

sandwich or hamburger rolls for serving

1. In a large skillet saute onion and pepper over medium-low heat until tender. Remove from skillet and brown beef over medium heat. Drain grease.

2. Add sauteed vegetables back in along with ketchup, vinegar, brown sugar, spices, salt, pepper and water. Bring to a simmer and cook about 20 minutes or until water is absorbed, stirring often.

3. Serve on toasted rolls.


When I added my water, it was absorbed in about 5 minutes and didn't need to simmer for all that long.

To be served on a paper plate. Let's not pretend these are fancy sandwiches.

Spaghetti Squash Casserole

My cousin Jen is easily one of the best people on the planet. Not only because she's my cousin, but because she's totally awesome and keeps me in her thoughts every now and then, like a little while ago when she emailed me a recipe she saw. I have been waiting to make a recipe using spaghetti sauce and keep avoiding, but it was finally time. And this recipe was so easy it was hard to put it off again. I've never had spaghetti squash, but I'm hoping it's super fabulous and that it will take the place of all the pasta I eat...maybe...just maybe.

Spaghetti Squash Casserole
from here

1 3-lb spaghetti squash (I had to use 2 smaller ones)
olive oil
15 oz. ricotta cheese
4 cups baby spinach, chopped
1 large egg
1/8 tsp. nutmeg
salt and pepper
1 clove garlic, chopped
2 cups shredded mozzarella cheese

1. Preheat oven to 400. Cut squash in half and remove seeds. Drizzle olive oil over the cut sides and place cut side down on a rimmed baking pan. Bake for 40-50 minutes until tender.
2. Meanwhile, combine spinach, ricotta, egg, garlic, salt and pepper, and nutmeg in a bowl.
3. Scrape out the insides of the squash and add to spinach mixture. Mix gently and transfer to an 8 inch baking dish.
4. Top with mozzarella cheese and bake until cheese is melted and bubble, about 20 minutes.

Big ol hunk.

 

 

 

This would be great with some marinara sauce with it, almost like a lasagna, or even just drizzle over the top. Also, next time, I would crush the garlic, as every few bites I get a piece of chopped garlic that's quite strong.

Chocolate Malt Cupcakes

I started my first day of vacation by making the chocolate malt cupcakes I had planned on making last night. This might be the first time I have made something that I don't like. I'm not saying they came out bad, they are delicious...I just don't like Whoppers and that is exactly what they taste like, a Whopper. I made them because they sounded fun and I am trying to make every cupcake on my list before Erin's wedding, so we can choose which ones will be used as favors.

I also may never use this frosting recipe again. When I read the recipe, I almost didn't make them, but then I figured everyone is allowed a little indulgence every now and then...if you consider a cup of shortening and a cup of butter indulgence.


Chocolate Malt Cupcakes
from here

Cupcakes:
2¼ Cups All-Purpose Flour
¾ Cup Unsweetened Dutch-Process Cocoa Powder
½ Cup Granulated Sugar
¾ Cup Packed Brown Sugar
1½ Teaspoons Baking Soda
½ Teaspoon Salt
1 Cup Milk
1½ Cups Malted Milk Powder
1 Cup Vegetable Oil
3 Large Eggs, at room temperature
1 Cup Sour Cream, at room temperature
1 Teaspoon Vanilla Extract
½ Cup Chocolate Covered Malt Balls, chopped

Chocolate Malt Buttercream:
1 Cup Unsalted Butter, at room temperature
1 Cup Vegetable Shortening, at room temperature
½ Cup Malted Milk Powder
2-4 Tablespoons Unsweetened Dutch-Process Cocoa Powder
2 Teaspoons Instant Espresso Powder
3 Tablespoons Milk
4 Cups Confectioner Sugar, sifted
*Chocolate Covered Malt Balls and Straws to garnish (Optional)

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
2.With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined. Fold in crushed chocolate covered malt balls.
3.Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
4.While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and shorting for several minutes until very light and fluffy. Sprinkle in malted milk powder, espresso powder and cocoa powder. Whip for 1 minute. Slowly add the powdered sugar a few spoonful at a time, letting it incorporate until the frosting becomes thicker and stiff. Add milk, one tablespoon at a time and whip until combined.
5. Fill bag with the frosting and pipe large swirls on top of cupcakes. Top with candies and straw garnish.

I brought of these down to the bar when I had to pick up some paperwork and they were gone instantly. My last few are going to the girls' house so they can sample them, along with some leftover chili and some of the casserole I am making right now.

Oh yes.

Guinness and Chocolate Chili

I am officially on vacation for the next week. This means lots of cooking. In a couple of months, I am participating in a chili cook-off, so I started my cooking week with a chili recipe I've been dying to try. I also discovered a huge pet peeve of mine today...when the grocery store doesn't have ingredients I need.

I started my shopping expedition by stopping at the bar to grab a can of Guinness and got roped into a Bloody Mary and betting on the Daytona 500. I later found out that whichever car I got was the first one to crash. Is this an omen as to how my vacation is gonna go???

Let's get to the recipe, since that's what you're all waiting for.

Guinness and Chocolate Chili
adapted from here

• 1 can chipotle peppers in adobo sauce
• 1.25 lbs. ground beef
• 1 large onion, diced
• 1/2 bulb garlic, peeled and crushed
• 2 cups tomato puree
• 1 1/2 cups Guinness
• 1/2 cup water
• 1 tbs brown sugar
• 1 tsp salt
• 1 tbs Worcestershire sauce
• 2 oz dark chocolate, coarsely chopped
• 1 can spicy refried beans
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 bay leaf

Directions:

• Put the chipotle peppers in a blender or food processor with a little of the adobo sauce and puree.
• Heat up a bit of oil in a pan, add onions, stir fry until softened.
• Add garlic, fry until fragrant.
• Add beef, fry until dry and browned . Break any chunks of meat with a wooden spoon.
• Mix in all the herbs and spices. Fry until fragrant.
• Pour in chipotle pepper puree, tomato puree, stout, water, sugar, salt and Worcestershire sauce. Stir to mix.
• Bring to boil, then lower heat to simmer for 15 mins, uncovered.
• Stir in chocolate, cover and continue cooking for another 1 1/2 hrs (or longer). Remember to stir occasionally making sure the sauce doesn't catch on the bottom of the pan. Add more water if the sauce is drying out.
• Add refried beans and leave to cook for a few more minutes.
• Season to taste. 

The original recipe called for dried Ancho chiles, which Shaws usually has, but not today of course. So I opted to use the chipotle peppers. It also called for 2 cans of refried beans and I used 1 can. I felt 2 cans would have been too thick. The chili has some great heat, but not overbearing, and the chocolate flavor really comes through.

I was going to make some cupcakes tonight, but I think I'm going to save it for tomorrow to have a project to do during the day.

Glorified Pigs in a Blanket

Yesterday was the Super Bowl. I am not a huge football fan, especially when the Pats aren't playing, but I do get excited for the Super Bowl for one reason - the food. Ok, two reasons....there's a chance to win money if I get good numbers on my squares. One of those reasons let me down yesterday...and it wasn't the food. So, I remain penniless, but full. Not an even trade-off, but one I will accept.

I wasn't actually planning on cooking for the Super Bowl, until Jaime casually said to me "So, you're bringing dessert on Sunday, right?" Apparently, someone had told her that I was bringing dessert in the hopes that it would happen. They wanted a repeat of my Peanut Butter Pie. Since Peanut Butter Pies are so so easy to make, I made three of them. Go big or go home.

Then, naturally, I chose a time-consuming appetizer to make that I assumed was quick and easy. Easy, yes. Quick....not so much. I decided that Pigs in a Blanket is a staple Super Bowl Snack....but I really wanted something with cheese, bacon, a kick of heat....so I just combined all of my wants. AND, this is the first original recipe I've posted. Granted it's stealing simple ideas that are well known, but I didn't use a recipe. High five!

What I got was this:

I know, right?!

It's ok to drool, I won't tell.

Glorified Pigs in a Blanket

1 pkg. (10) All-beef hot dogs
1 pkg. Pre-cooked bacon
2 pkgs. crescent rolls
3/4 cup shredded cheddar cheese
1/4 cup chopped jalapenos (I used jarred sliced jalapenos)
1 tsp. of paprika

1. Mix the cheese, jalapenos and paprika in a small bowl.
2. Cut the hot dogs into 3 equal pieces each. I cut off the ends of the dogs, but you can leave them if you'd like. Cut bacon slices into 3 pieces.
3. Slice each hot dog piece down the middle to make a slit. Be sure not to cut all the way through. Stuff each piece with cheese mix and wrap in bacon. I recommend doing this one at a time, so you can immediately wrap them in the crescent rolls to hold the bacon on.
4. Cut strips of crescent roll dough and wrap around the stuffed hot dogs.
5. Place them on a greased baking sheet. Bake in a preheated oven (375) for about 15 minutes or until rolls are cooked through and cheese is melted.

Serve to a hungry crowd of rowdy football fans and enjoy the praise you get for making them.