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Grilled Sriracha Sloppy Joe’s

By Sunday we will all be screaming NO MORE TURKEY!!! How about Grilled Sriracha Sloppy Joe’s ?

Don’t get me wrong, I love turkey, but after a few days of anything left over…..I am done! I want something the polar opposite of what ever that left over was.Grilled Sriracha Sloppy Joe’s are just that!

For some crazy reason I have been craving a Sloppy Joe. I haven’t had one in years. We used to have them all the time when I was a kid.

I seem to remember a recipe that called for a can of soup, but for the life of me I can’t remember what the soup was, but it was one of those recipes that women passed around until everyone had it.

You know on the recipe cards that all women……of a certain age will remember…..from the kitchen of……..’sigh’ but that was before the digital revolution!

As you who are familiar with my blog know, Tim likes things spicy and he thinks Sriracha is ketchup. Well ketchup goes in Sloppy Joe’s …so why not srirachia?

The recipe is a basic Sloppy Joe recipe with ketchup, onion, green pepper, and brown sugar.

I added a touch of sriracha, a little soy and teriyaki, garlic, and rice wine vinegar. The combo was awesome!!!

A little spicy, a little sweet , and a little asian.Grilled Sriracha Sloppy Joe’s.

Normally a nice bun is what you want, but I wanted to grill mine and needed a bread to withstand the grilling pressure…..enter the ciabatta loaf. Ok, so it seems to be my bread of choice for a lot of sandwiches.

But it’s perfect to grill and toast. Crunchy on the outside and chewy on the inside. I sliced the loaf in half lengthwise, then cut it into four sandwiches. I scopped out a little of the inside of the bottom halves to make a little well for the Grilled Sriracha Sloppy Joe’s mix.

Back in the day a slice of single wrapped cheese would have went on top, but I picked cheddar for more flavor. Besides, I am not sure those wrapped slices are real cheese????

Once assembled I grilled those babies up………Tim and I both thought they were the best Sloppy Joe’s we had ever tasted.

So now that you are over the turkey, try the Grilled Sriracha Sloppy Joe’s !!

Grilled Sriracha Sloppy Joe’s

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Author: Marty Boyd
Yield: 4

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Ingredients

Scale

1 pound ground beef
1 green bell pepper, seeded, diced
1/2 medium onion, diced
1 cup ketchup
1/4 cup brown sugar
2 teaspoons Sriracha
1 tablespoon soy sauce
2 teaspoons teriyaki sauce
3/4 teaspoon kosher salt
1clove garlic, minced
1 tablespoon rice wine vinegar
1 loaf ciabatta bread sliced
1 cup shredded cheddar cheese

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Instructions

Cook the ground beef green pepper and onion, in a skillet over medium heat until beef is no longer pink.
Add in remaining ingredients, except bread, and mix well. Reduce heat to low and simmer for 30 minutes.
Slice ciabatta in half lengthwise , then into fourths. Remove a bit of the bread from each slice to make a well for the beef mixture.
Pile sloppy joe mix on one half of 4 bread slices. Top with 1/4 cup cheddar cheese, and place top on sandwich.
Spread the outside of each sandwich with about 1 tablespoon butter.
Heat a skillet or griddle until hot over medium high heat. Grill sandwiches until golden brown and the cheese is melted.
Enjoy!

French Bread Tomato Soup

Cool blustery days……I need soup……..French Bread Tomato Soup

Once fall has reared it’s beautiful albeit it chilly head, I want comfort food… casseroles, chili, stews and of course soup.

When I was a kid, tomato soup and grilled cheese was a fall and winter fav. Of course it was canned soup and white bread, and single sliced cheese. Over the years I have jazzed up my tomato soup collection and Tomato French Bread Soup is my latest addition.

Once again I have turned to my pressure cooker. I know I am repeating myself …….but really…….get one of these. If you are a busy family this is just your ticket for quick and tasty meals.

This soup is a veggie tomato soup, loaded with carrots, onions, red pepper, celery, and garlic. Chicken stock, tomato juice, canned tomatoes, a touch of lemon juice, sugar, and cayenne to your heat preference, then into pressure cooker for 15 minutes.

What makes this soup special are the french bread dumplings…….who knew you could cook bread in the pressure cooker????

Using Pillsbury’s Simply Rustic French Bread loaf, I cut it into 6 pieces, and tossed it with some spices, parmesan cheese, and olive oil.

After the soup had cooked for 15 minutes, I dropped the “dumplings” on top and cooked for another 6 minutes or so……..and ta da………Tomato French Bread Soup.
Kinda like chicken and dumplings …….only its Tomato Soup and dumplings. Warm and comforting. Perfect for a chilly night!!

I also included directions for a regular slow cooker, for those of you who do not YET own a pressure cooker.

French Bread Tomato Soup

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Author: Marty Boyd

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Ingredients

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1 cup onion, chopped
1/2 cup carrots, chopped 1/2 cup red pepper, chopped
1/2 cup celery, sliced
3 cloves garlic, minced
1 – 28 ounce can diced tomato
2 cups chicken stock
1 cup tomato juice
Juice of half a lemon
2 teaspoons sugar
1/8 -1/4 teaspoon cayenne pepper (to your desired heat)
1 – 13.2 ounce can Pillsbury Simply Rustic French Bread, cut into 6 pieces
1/2 teaspoon each, basil, fennel, and oregano
1/3 cup shredded parmesan cheese
1 teaspoon olive oil

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Instructions

In a pressure cooker combine onion, carrots, red pepper, celery, and garlic. Stir in tomatoes ( do not drain), broth, tomato juice, lemon juice, sugar, and cayenne pepper. Set on High Pressure for 15 minutes.
Meanwhile, cut the french bread dough into 6 pieces and place in a large bowl. Add spice, parmesan cheese, and olive oil, toss to coat, making sure to evenly distribute the spices and cheese.
After the 15 minutes, allow pressure cooker to set for an additional 10 minutes, then release pressure.
Remove lid and place the french bread pieces evenly over the soup. Put the lid back on and set the pressure cooker to High pressure for 6-8 minutes. Allow to set for several minutes then release the pressure.
Serve with additional parmesan cheese.

Notes

Slow cooker instructions:
Add the first 11 ingredients to a slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Remove lid and place bread pieces on top of soup. Replace the lid. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 50 to 60 minutes more. Do not lift lid during cooking time.

Rosemary Bacon Potatoes

After years….and years in the restaurant business, you pick up a few tips, tricks, and some really great recipes.

This is one of them……having baked potatoes on the menu in a restaurant you tend to have left overs……what do you do with them??? Rosemary Bacon Potato! At a restaurant I worked at the Chef took left over baked potatoes and made little individual packets of these potatoes. We called them Granny Potatoes at the restaurant. They were a huge hit….folks loved them. Continue reading “Rosemary Bacon Potatoes”