Saturday Afternoon QUICKIE - Super Duper Sloppy Joes

Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's get sloppy!...



The end of Summer Vacation also marks the beginning of the Football Season....
We're all currently sweating in near 100° degree weather, but the first sight of that "pig skin" gets our family looking for any excuse to consume chili, beer-n-cheese soup, chowder of any type and of course, SLOPPY JOES! Whether it's in a slow cooker on a beach camp-out, or straight from your kitchen...it's a delicious and QUICKIE meal.

The "base" recipe for my Super Duper Sloppy Joes is from Food Network, courtesy Rachael Ray.
I'm the ultimate recipe tweaker so my version bends toward our family's preference for mega flavor...



No need to ever open a can again! Do it yourself and do it better :)

Super Duper Sloppy Joes serves 8-10
1 TBL. extra virgin olive oil
2 lbs. ground Bison (lean ground beef or turkey will work also)
1/3 cup brown sugar, packed
1 tsp. Montreal Steak Seasoning
1 medium onion, chopped
1 bell pepper (green or red), chopped
2 TBL. red wine vinegar
2 TBL. Worcestershire sauce
1 29 oz. can of tomato sauce
4 TBL. tomato paste
1/4 cup BBQ sauce
1/4 cup ketchup
2 tsp. garlic powder
1 tsp. onion powder
pinch of salt to taste

In a large skillet over medium high heat, add the oil. Add the meat, break it up and begin to brown.
Combine the brown sugar and steak seasoning. Add this mixture to the skillet and combine with the meat. When the meat has browned, add the onions and peppers to the skillet. Reduce the heat to medium and add the vinegar and Worcestershire sauce to the meat, cook for 5 minutes.
Now, add the tomato sauce, tomato paste, BBQ sauce, ketchup, garlic powder and onion powder to the pan. Stir to combine. Reduce the heat and simmer for 20-30 minutes (or until desired thickness). Season with salt to taste ~
Using a large spoon, pile Sloppy Joe mixture onto a crusty roll or onion bun..add shredded cheese and enjoy!

Thanks for the QUICKIE (wink!), I'll see ya next week!

Smeatloaf-Beatloaf- Yummy ITALIAN BUFFALO MEATLOAF

I really hated my Mom's meatloaf...she was otherwise a great cook, but THAT meatloaf...ewww
So guess who didn't eat meatloaf for like two decades? - Right.
Then I came across Michael Chiarello's Italian Meatloaf recipe...and it gave me hope!
Of course I had to tweak it - using buffalo ground meat, more garlic, etc. My family loves it (kids too!) and now, I'll even eat the leftovers - it's delicious. Did you know that early Southern meatloaf recipes actually called for buffalo rather than cow meat? Please don't be afraid of buffalo meat - it's leaner and actually tastes better...slip it in there, then tell em'!!

Italian Buffalo Meatloaf serves 4-6
2 TBL. extra-virgin olive oil (plus a bit extra to brush the pan)
1 red pepper, seeded, small diced
1 small sweet onion, small diced
2 tsp. (about 4-6 cloves) chopped garlic
2 lbs. ground buffalo meat
2 eggs
3/4 cup Progresso Italian Bread Crumbs
1 cup shredded Parmesan
1 TBL. Worcestershire sauce
1 TBL. balsamic vinegar
1 TBL. Italian Seasoning
2 TBL. coarsely chopped fresh Italian parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Ragu (here we go again!) Robusto! Sauted Onion & Garlic spaghetti sauce

Heat 2 TBL. of olive oil in a pan - saute the onions and red pepper until just soft. Throw in the garlic at the end - so it won't burn. Let everything cool, set aside.
Get a big bowl, and beat the eggs well. Then add everything else - except the spaghetti sauce - and combine well. Add the cooled sauted veggies also, and mix well.
Preheat the oven to 375 degrees. Brush a 9 X 13 baking dish with olive oil.
Divide the meat mixture in half. Take one half and shape by hand into a loaf. Make it pretty flat, like about an inch? Place in baking dish, and spread 1/2 cup of spaghetti sauce evenly. Form the other half into a loaf (flat again), place on top of loaf in the pan. Use the remaining sauce, and spread evenly.
Bake uncovered at 375 degrees for 15 min. Reduce the heat to 350 degrees and bake for an additional 35-45 mins. Everyone's ovens and/or attitudes may differ - so when the center of your meatloaf reaches 160 degrees (meat therm.), take her out to rest! And remember, if the loaf is too thick, it can double your cook time.
You might notice the oils around the meatloaf look very dark - almost burnt. Don't worry, your meatloaf will be just fine!
Serve up with some skin-on mashed potatoes, green beans...enjoy!