Welcome to Day 6 of the 31 Days of Slow Cooking. Today I’m featuring sloppy Joes.
The Imaginative One is a Boy Scout. For the past year, he’s tried to get all of the requirements done so that he can move up to first class. On Tuesday night, he met up with an Eagle Scout who helps with the troop to assure he has all the requirements done. Then once he got home from the meeting, he called the advisor who holds the Board of Review so that he could set up an appointment. Next Tuesday, he’s going to meet with the advisors so that they could determine if he’s ready to move up to first class. I’m so proud of him.
We also had his parent teacher conference. One thing about the Imaginative One is that he is a big reader. When he crossed over to Boy Scouts in February of 2015, he would read during the majority of the meetings instead of paying attention. As time passed, he has become more and more social. Any who, Hubby was told that the teacher didn’t know if the Imaginative One was paying attention in class because he will socialize at times. It turns out the class is the English Language Arts class. One of his Boy Scouts buddies is in that class. I never thought I would hear that about the Imaginative One.
Continue onto the next page for the sloppy Joe recipe.
Welcome to Day 4 of the 31 Days of Slow Cooking.
I am a special education teacher by day and a mother by night. Sort of like being a Superhero.
Lots of my stories are about my students or my two boys. Both keep me entertained.
Right now all I am hearing about from the students in my building are about the clowns that are “haunting” the schools. No one has seen these clowns but the students swear they are really out there. I’m not saying the clowns don’t exist. It’s just the students are obsessed about them. Some are downright scared of them. When I ask the students to quit talking about them, they think it’s because I am scared of them.
After 17 years in the teaching field, you realize trends and urban legends come and go. Two years ago, according to the students everyone had Ebola. Last year, it was the Watch Me trend and the Dab trend. Many years ago, we had the shaped bracelets that students traded. Then 3 years ago, we had the rubber bands you could make into bracelets.
It’s just so interesting to see what trends come and go.
One trend I wish would go is the sagging pants. It’s been going on for 10 years.
What are some trends you wish would make a comeback? Or what are some trends you wish would disappear?
Continue onto page 2 for the recipe.
I’ve had this recipe in my files but hadn’t shared it with you. If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.
When I made this chicken salad, I shared some with my mother-in-law. She also loved this chicken salad. She especially loved the addition of the dried cherries.
It’s good as on a bun or eaten with crackers. It would also be good just eaten with a fork.
Fruity Chicken Salad
Adapted from Add a Pinch
Stars of the recipe:
- 1 pound or 2 c. cooked chicken chopped or shredded
- 1 c. chopped celery
- 1 c. red grapes, halved or quartered depending on the size of the grapes
- 1/2 c. dried cherries or cranberries
- 1/2 c. chopped pecan pieces
- 1 c. mayo (I use an olive oil based mayo.)
- salt and pepper, to taste
- Add all the ingredients to a large bowl.
- Mix to combine.
- Enjoy with crackers or on a bun!.
Since Hubby needs to be out the door soon after I get home, quick meals are important.
Hamburgers are one meal that can be put on the table quickly. Cook up some fries with it or serve some potato chips to serve with the hamburgers. Add some raw veggies and you have a complete meal.
Hint about the hamburgers – Shape the patty and then put an indentation in the middle. This will allow the patty to retain it’s shape as it cooks.
Stars of the Recipe:
- 1 to 2 lbs of ground beef (80% or 85%) – The more fat the juicer they will be
- 1 to 2 Tbsp. Worcestershire sauce
- 2 Tbsp. dried minced onion or grated fresh onion
- 1 to 2 Tbsp. of your favorite seasoning
- Heat up a skillet to med. high heat or preheat your indoor grill.
- In a large mixing bowl, add the meat, Worcestershire sauce, onion, and seasoning.
- Mix together but don’t over mix.
- Form into patties and make sure to make an indentation in the middle. (My patties are the size of my hand cupped. )
- Cooked until cooked through. If on griddle, turn after about 3 to 5 minutes. Allow to cook for 3 to 5 more minutes.
Hamburger is cooked thoroughly when its internal temperature is 160 degrees.
- Enjoy either on a bun or without a bun. Top with your favorite toppings. We had thousand island sandwich spread and cheddar cheese on our burgers.
When I was in college back in the 1990’s, I worked at McDonald’s. I usually worked at the front counter, front drive-thru, or back drive through. Hubby knew I was someone special because I would take an order, take money, and be eating my dinner in the office next to the drive-thru all at the same time. He couldn’t believe I could multi-task like that.
One of the great benefits of working at McDonald’s was the free food. As a poor college student, it was greatly appreciated. I loved Big Macs and chicken nuggets with hot mustard sauce and sweet and sour sauce. Yes, I know chicken nuggets from McDonald’s are not real chicken nuggets.
The special sauce on the Big Mac’s was one of my favorite parts of the sandwich. I’ve made a homemade version of the special sauce. It’s absolutely delicious.
Homemade Thousand Island Sandwich Spread
Stars of the recipe:
- 2 Tbsp. mayo
- 2 Tbsp. ketchup
- 1 Tbsp. pickle relish
- 1 Tbsp. Worcestershire sauce (not pictured above)
- Place all ingredients in a small bowl.
- Mix together until well combined.
- Serve on your favorite hamburger or sandwich.
I made some cranberry relish for Thanksgiving. Yum!! Since my mom and I were the only 2 to eat some, I had plenty leftover to enjoy. I decided to make a grilled cheese sandwich with the cranberry relish in the middle. It was delicious.
Cranberry Relish Grilled Cheese
Stars of the recipe:
- 2 slices of a sturdy bread (I used rye bread.)
- 2 slices Swiss cheese
- 2 Tbsp. cranberry relish
- griddle and cooking spray
- Heat the griddle pan to medium heat. Spray the griddle pan with cooking spray.
- Place the first slice of bread on the griddle. Lay the first slice of cheese on the bread. Then the cranberry sauce.
- On top of the cranberry sauce, place the other slice of cheese. Finally top with the other slice of bread.
- Cook on one side for 3 to 4 minutes or until the bread is browned.
- Flip over the sandwich over and cook until the other side is browned (2 to 3 minutes).
I have made these quesadillas a bunch of times and easy time Hubby is impressed with them. Since I had some leftover chicken from the bbq chicken sandwiches, I decided to make these quesadillas. Once again, Hubby raved about them.
The boys ate plain cheese or cheese with bacon bits quesadillas instead of these delicious quesadillas. Oh well, it’s their loss!
Monterrey Chicken Quesadilla
adapted from Cooking During Stolen Moments
Stars of the recipe:
- 8 tortillas
- 1/2 lb. shredded chicken (rotisserie, roasted, or crock pot chicken)
- 1/2 c. barbecue sauce
- 2 c. shredded cheese (Cheddar or Monterrey Jack)
- 1/2 c. bacon bits
- Warm up a skillet or griddle pan over medium heat.
- In a small bowl, mix the chicken and barbecue sauce. (Or use left over chicken from bbq chicken sandwiches.)
- Spray the warmed skillet or griddle pan with cooking spray.
- Place a tortilla in the skillet or griddle pan.
- Sprinkle (in this order) cheese, chicken, bacon bits, and then more cheese onto the tortilla.
- Top with a second tortilla.
- Cook until browned (2 to 3 minutes – However may take longer.)
- Flip over and then cook until the other side is browned.
- Place on a plate and enjoy with ranch dressing. My favorite ranch dressing is Bolthouse Farms’ Classic Ranch.
Here’s what it looks like after you sprinkle on the goodies but before you add the second tortilla.