Rachael Ray's Spicy Chorizo Sloppy Joes

 I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rachael Ray show.  I watched a lot of her shows while I was recovering from chemo back in 2015.  I still make a few of the recipes from back then.  I made this the other night and of course took no photos.  I made a couple of tweaks and we liked it a lot.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red field pepper, seeded and chopped--I used red and yellow bell peppers
  
• 1 large jalapeno pepper, seeded and chopped; can sub a Fresno or any chili
  
• 1 rib celery with leafy top, finely chopped--I skipped the celery
  
• Salt and pepper
• 4 cloves garlic, chopped or grated
• 1½ pounds 85% ground sirloin or plant-based beef substitute
• ½ pound fresh beef or pork chorizo or soy-based chorizo substitute

 

For the Joes, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Add onions, peppers and celery, season with salt and pepper and soften a few minutes. Add garlic and stir a minute. Add beef and chorizo and brown and crumble, then stir in the sauce, reduce heat to low and simmer a few minutes for the flavors to combine.

    For the sauce

 

• One 8-ounce can tomato sauce
• ½ cup beef stock or bone broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cayenne pepper sauce (Rach likes Frank’s RedHot)--I used Smoked Chipotle Tabasco
  
• 2 tablespoons cider vinegar
• 2 tablespoons light brown sugar

 For the sauce, whisk the ingredients and set aside. 

Toppings:

• Finely chopped white onion
• Sliced bread and butter pickles--I served with kosher dill chips
  

Serve the sloppy Joes with a pile of rolls and the toppings.

Two Corn Chicken Posole

 Try this recipe in your crockpot.  It’s a great meal for a party.

2 C. diced onion 

1 tbsp. minced garlic 

1 1/2 tsp. ground cumin 

1 tsp. dried oregano 

1 tsp. chili powder

1 28oz. can green enchilada sauce

1 29oz. can hominy, rinsed and drained 

1 15oz. can whole kernel corn, drained 

1 14.5oz. can diced tomatoes, not drained

2 C. chicken broth

3lbs. boneless skinless chicken thighs; I will likely use chicken breasts

Topping options

Shredded cabbage 

Sliced jalapeños 

Diced avocado 

Sliced radishes 

Shredded Monterey Jack cheese

Chopped cilantro 

Lime juice

Combine all ingredients except chicken in a slow cooker.  Add chicken and push down to submerge. Cover and cook 8 to 10 hours on low or 4 to 5 hours on high.

Remove chicken and shred with forks.  Add chicken back to stew.

Serve in bowls with toppings as desired.

Gingered Spaghetti Salad

 I found this in the June/July 2023 issue of Taste of Home magazine.  I am going to make this for some work lunches.

1 16oz. pkg of whole wheat spaghetti, I would break them into halves or even thirds

1 C. frozen shelled edamame 

1 tsp. minced fresh ginger root 

1 C. Fat free sesame ginger salad dressing 

3 C. cooked chicken breast; rotisserie chicken would work well here

1 English cucumber, chopped 

1 medium sweet red pepper, chopped 

1 small sweet yellow pepper, chopped

1 small red onion, finely chopped 

3 green onions, sliced

Cook spaghetti according to the package directions, adding edamame during the last 5 minutes of cooking.  Rinse mixture in cold water, then drain well.  Meanwhile, stir ginger into salad dressing.

In a large bowl, combine spaghetti, chicken, cucumber, peppers, and red onion.  Toss to coat. Sprinkle with green onions.

Per serving, 355 calories, 6g. fat, 40mg. cholesterol, 431 mg. sodium, 52g. carbohydrates, 26g. protein 

Pesto

 I made this recipe last week and used it to dress a simple pasta salad for the 4th of July.  It was a big hit for both the kids and adults!  I have 4 basil plants that are doing really well this season.  

• 3 cups packed fresh basil leaves

• ¾ cup grated Parmesan cheese

• ½ cup olive oil

• ¼ cup pine nuts

• 4 cloves garlic, or to taste

• 2 teaspoons lemon juice, or more to taste (optional)—>do the lemon juice, it really brightens up the flavors.

  Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

  The consistency I like best is just a bit thinner than a paste.  It tosses well in the pasta salad and also is a good spread.

  For the pasta salad, I used a pound of rotini cooked using the package instructions, 20ish cherry tomatoes, and a container of fresh mozzarella shaped like little ears (orrichette)

  Per serving      

  calories 92
  total fat 9g
  saturated fat 2g
  cholesterol 3mg
  sodium 59mg
  total carbohydrate 1g
  dietary fiber 0g
  total sugars 0g
  protein 2g
  vitamin c 4mg
  calcium 60mg
  iron 1mg
  potassium 54mg

Barbecue Sauce

 Chris made homemade barbecue sauce and it was outstanding, sweet with a touch of heat.

1 C. ketchup 

1/4 C. apple cider vinegar 

1/8 C. Worcestershire sauce

2 tbsp. molasses

1 tsp. Liquid Smoke

1 tsp. honey

1 tbsp. mustard 

2 tsp. Northwoods Fire (Penzey’s)

1/4 tsp. cayenne pepper 

1 tsp. cocoa

1/2 C. brown sugar

1/4 tsp. black pepper

Mix all ingredients in sauce pan, heat on low until sauce thickens.

Copycat Crumbl Sugar Cookies

The original recipe is from Cookingwithkarli.com I made some tweaks which I will note along the way.  I do not like Crumbl cookies.  They are too big, too sweet, just too much.  I like these cookies.  I also made them smaller.  I got 26 cookies when I made them.

I am going to try these with lemon juice instead of almond extract.  I think they will be delicious.

The ones I made were a big hit at the party!

Cookies

1 C. salted butter; I used a stick each of salted and unsalted butter

1 C. granulated sugar

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract (I used a full tsp)

3 C. all purpose flour 

2 tsp. baking powder

Sweet Almond Icing

1/2 C. salted butter; I used unsalted 

3 C. powdered sugar; I used 2 1/2 C. 

1 tsp. almond extract; I used 1 1/2 tsp.

1-3 tbsp. milk; I used 6 tbsp.

Optional neon pink food coloring; I used green for a St. Patrick’s Day party.

Preheat oven to 350*.  Cream butter and sugar until light and fluffy. I used my stand mixer, scraping the sides along the way. Add the eggs one at a time and then the vanilla and almond extracts. Beat until well mixed.

Add the flour and baking powder. Mix until thoroughly combined. 

Roll dough into golf ball size balls and flatten with a glass, I used a rocks glass. Be sure to flour the glass. The cookies spread so leave room on the cookie sheet.

Bake for 9-11 minutes until cookies are puffed up and not glossy.  Cool them on the cookie sheet.

For the icing, cream butter.  Add in powdered sugar, almond extract and milk until creamy.  Add food coloring if desired.

Chill to set frosting. Serve cookies chilled.

Chicken and Vegetable Wild Rice Chowder

 It’s soup season! I found this in a recent issue of BH&G…Better Homes and Gardens.The photo is making my mouth water!  

2 bacon slices, roughly chopped 

1 large carrot, thinly sliced

2 stalks of celery, thinly sliced 

1 medium yellow onion, chopped 

2 tsp. dried sage

3 garlic cloves, minced 

4 C. chicken broth 

2 C. milk

1 packet cooked wild rice blend

1 C. corn

1/2 C. jarred roasted red peppers, chopped 

2 C. shredded rotisserie chicken 

Heat 2 tbsp. olive oil in a pot or Dutch oven.  Add bacon and cook, stirring frequently, until crisp, about 7 minutes. Remove bacon with a slotted spoon, leave drippings in pot.

Add carrot, celery, onion, and sage to pot; cook until vegetables begin to soften, 5 minutes. Add garlic, cook 1 minute. Add 1/4 C. all purpose flour and cook, stirring constantly, 1 minute.  Stir in broth, milk, wild rice blend, corn and roasted red peppers; bring to a simmer, stirring frequently.  Reduce heat to low. Cover and simmer, stirring occasionally, 10 minutes.

Add chicken and cook uncovered until chicken is just heated through; 5 minutes. Season with salt and pepper.  Top with reserved bacon.

Per serving: 357 calories, 13g. fat, 65mg. cholesterol, 731mg. sodium, 36g. carbohydrates, 3g. fiber, 9g. sugars, 24g. protein