Sloppy Joes

I love sloppy joes!  This one is super easy, and I often double this dish so we have some ready to go in the freezer for a quick dinner!  I personally don't like it with bell pepper, but feels free to add a half.

Ingredients
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper
1 lb ground beef
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tbsp Worcestershire sauce
4 hamburger buns, split and toasted

1. In a large skillet, heat oil over medium high.  Add onion and garlic, and season with salt and pepper.
2. Cook 5-7 minutes, or until they are softened.
3. Add beef and cook until meat is no longer pink, 6 to 8 minutes.
4. Stir in tomato sauce, ketchup and Worcestershire sauce.  
5. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
6. Season with additional salt and pepper, if desired.  
7. Spoon onto buns and serve with pickles.

Spinach Quiche

I love quiche.  But, my husband thought of it as "girlie food", and I really shouldn't eat a whole pie by myself.  I have since convinced him how yummy they are, and this recipe is great since you use your pantry and freezer staples!  This is my vegetarian version, but feel free to add ham if you wish.

Ingredients
1 refrigerated pie crust (1/2 a box)
1 can (12 oz) evaporated milk
3 eggs
1/4 cup flour
1 cup cheese, shredded (cheddar, colby, monterrey jack, swiss, or any combination)
1 box (10 oz) frozen spinach (thawed and drained) or 6 oz fresh spinach, chopped
1/4 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
dash of nutmeg

1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan.  Cover with 2 layers of foil.
3. Bake for 8 minutes covered and then 4 additional uncovered.  This will make for an unsoggy crust.
4. Squeeze out thawed spinach of any excess water.  If using fresh spinach, place in a colander and run hot water over for 30 seconds.   Squeeze dry and then it is ready (and partially cooked).
5. Whisk together milk, eggs, and flour in a large bowl.  Stir in 1/2 cup cheese, spinach, and spices.  
6. Pour mixture in hot pie shell and sprinkle with remaining cheese.
7. Reduce heat of oven to 350 degrees.
8. Bake for 30-35 minutes or until knife inserted comes out clean.  Cool for 5-10 minutes before serving.

Mom's Sausage and Rice

This was a staple when I was growing up.  When I told my mom I was making it last week, she said she was too!  Wonderful in the winter!  Perfect with veggies and dip on the side.

Ingredients
1 lb bulk pork sausage
1/2 onion, chopped
1 cup rice, uncooked
2 1/2 cups chicken broth
1 tsp Worcestershire sauce
2 stalks celery, chopped (optional)
1/2 - 3/4 cup bell pepper, chopped (optional)

1. In a large skillet with a lid, brown pork sausage.  When sausage is halfway done, add onion.
2. When sausage is cooked and onion is tender, blot extra grease.
3. Add rice, broth, and Worcestershire sauce and heat to boil.
4. Lower to simmer and add veggies, if desired (I personally prefer not to have bell pepper).
5. Simmer for 20-30 minutes until rice is done.

Ryan's White Chili

This is Ryan's special recipe!  Tried and true, and makes lots!  You can freeze any extra for a quick meal another night! And look - cilantro from my fall garden!!

Ingredients

4 cups chicken broth

3-4 cups chicken or turkey, cooked and chopped

4 x 14.5 oz cans white (like navy) beans (or 1 lb beans, soaked and cooked according to package directions)

3 cloves garlic, chopped

1 medium onion, chopped

2 carrots, chopped

2 celery stalks,  chopped

1 cup green chilies, chopped

juice of 1 lime

2 tsp cumin

2 tsp mexican oregano

1 tsp cayenne pepper (use ½ tsp for less spice)

1 tsp black pepper

1 tsp salt (use more if using reduced sodium chick broth)

2 tsp cilantro, chopped

Toppings

monterey jack cheese

fresh corn

diced tomatoes

cilantro

sour cream

green onion

avocado

lime

tortilla chips

1. Combine all items in 6 quart slow cooker.
2. Place on low for 6-8 hours, or until it reaches desired temperature.
3. Serve with desired toppings.

Beef Stroganoff

Okay, I've been craving this for awhile.  And now the weather is cold enough, and I think this may be the most perfect comfort food!  I hope you enjoy it as much as we did!!

Ingredients
6 tbsp butter
1 lb sirloin or tenderloin, cut into 1 inch wide by 2 inch long strips (or beef for stir-fry)
1/3 cup onion, chopped
1/2 lb cremini mushrooms, sliced
salt
pepper
1/8 tsp nutmeg
1/2 tsp dry tarragon
1 cup sour cream, at room temperature

1. Melt 3 tbsp butter in large skillet on medium.  Increase to medium-high and cook beef.  Cook quickly, and you may wish to do in 2 batches.  While cooking, season with salt and pepper and cook until browned.  Remove when done and place on a plate.
2. In same pan, reduce heat to medium and add onions.  Cook until tender (a couple minutes) and scrape up meat drippings.  Place onions on same plate as beef.
3. In the same pan, melt additional 3 tbsp butter.  Increase heat to medium-high and add mushrooms.  Add nutmeg and tarragon, and cooking until softened, about 5 minutes.
4. Reduce heat to low and add sour cream to mushrooms.  To thin sauce, you may wish to add 1 or 2 tbsp of water.  Mix sour cream thoroughly and do not allow it to simmer or boil (cream will curdle).  
5. Stir in beef and onions.  Season with salt and pepper.
6. Serve immediately with egg noodles.