#SundaySupper Louisiana Sloppy Joe’s

On September 9, 2012, in Featured, Recipes, by Chris Baccus
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It’s officially football season with the start of the NFL this past week and college football last weekend.  Whether you are hosting a tailgate, barbecue or just hanging out at home with family watching the game, food is an important part of football season.

One of my favorites is sloppy joe’s. However, I’m not a fan of the traditional ketchup and water flavored sloppy joe’s served by most places and found in just about every 1970’s cookbook. I prefer a bit more flavor and use tomato paste and dijon mustard along with with several spices.

For the meat, I went with J&J Grassfed beef that is sold here in California. They have a vendor at the South Pasadena Farmers’ Market I frequent most weeks.  The rest of the vegetables also came from the same Farmers’ Market.

Louisiana Sloppy Joe’sServes 4

1 lb ground beef
1 medium onion, diced
1 medium bell pepper, diced
3 garlic cloves, minced
1 1/4 cups water
6 tablespoons of tomato paste
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
2 tablespoons chili powder
2 tablespoons honey
1 teaspoon dried oregano1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1 bay leaf
salt & pepper to taste

Cook the ground beef, onion, garlic and bell pepper over medium-high heat for about 5 minutes until the meat is cooked.  Add everything else besides the water and bay leaf. Stir and cook together for about 2 minutes.  Add the water combining everything and then bringing to a gentle boil. Finally add the bay leaf then reduce heat to a simmer and cook for 20 minutes.

Serve with hamburger buns, potato chips and some fruit.

Enjoy the game!

For more #SundaySupper Recipes this football season:

The Football Tailgating Menu Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Please be sure you join us on Twitter all day for this special football season Sunday Supper Event. We’ll be chatting it up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll share our Football Tailgating Menu!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

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This is my first time contributing a recipe to the great #SundaySupper group organized by Isabel.  This week’s theme is Back to School Meals.  Each recipe must be easy to make in less than 30 minutes making it an easy fit for cooking at home during a school night.

Well this is something I live by as the sole cook and income in our household, so coming home after a long day of work means I need to be able to make a great dinner with little time and with so many great peaches at our Farmers’ Markets here in Southern California I decided to do a simple, yet flavorful salad.

End of Summer Grilled Peaches and Chicken Salad
Serves 4

1 lb chicken, boneless skinless breasts
2 peaches
1 bunch of green or red leaf lettuce
4 oz. crumbled feta cheese
3/4 cup of olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
Salt and Pepper to taste

Heat grill for cooking chicken breasts and peaches.  In a bowl place 1/4 cup of olive oil and salt and pepper mixing together then coating boneless, skinless chicken breasts with mixture.  Place chicken breasts on half of the grill. Keeping the other half of grill free for cooking peaches. Cook chicken for about 10 minutes per side being sure not to burn.

Cut some ripe but not too soft peaches into halves and remove the pits.  Drizzle a small amount of olive oil on the exposed inside half of the peaches. Put them non-skin side down on the grill grates and cook for 5 minutes.

For the vinaigrette, mix 1/2 cup of olive oil, honey and balsamic. Whisk together and add some salt and pepper to taste.

Turn the peaches over and brush with small amount of honey balsamic vinaigrette blend. Turn them a couple times cooking skin and non-skin sides for a few more minutes on each side being sure not too burn. Remove from grill.

Meanwhile continue grilling chicken breasts and remove when finished.

Wash lettuce and slice chicken into smaller slices laying the peach half in the center of salad and sliced chicken to the side.  Sprinkle salad with crumbled feta cheese and drizzle honey vinaigrette dressing over salad.

Serve with slice of bread.

Hope you like it and please checkout the other recipes from the rest of the #SundaySupper food bloggers!

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