Sloppy Joes

I grew up eating Sloppy Joes that my mom made using a dry packet. I remember those sandwiches tasting so good. She would prepare them and then wrap them in wax paper before serving so that the buns would steam. A recipe in a little magazine called American Profile caught my eye and I decided to work off of it and try my own. Let's just say that mom's were still better. This was okay, but just not quite right.

Sloppy Joes

1 lb. ground beef

1/2 lb ground pork

3 garlic cloves, minced

1/2 red bell pepper, chopped

2 (15 oz. ) cans tomato sauce

1 (6 oz.) can tomato paste

1 (15 oz.) can petite diced tomatoes, drained

1/2 Tbsp. Worcestershire sauce

1 Tbsp. liquid smoke

1 Tbsp. balsamic vinegar

1 Tbsp. jarred barbecue sauce

1 tsp. sugar (optional)

Coarsely ground black pepper

1/2 cup water

combine meats, onion and garlic in large skillet. Cook over medium heat, breaking up meat with a spoon, until no longer pink. Drain excess fat.

Add remaining ingredients. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally; until thick.

Serve on hamburger buns.

erves 8.

Watermelon- Jalapeno Salad

This is a nice salad to serve on warm summer evenings. I saw a recipe in the KC Star that inspired me to make this , but did not have the actual copy so I winged it. They used mint instead of basil, but I don't grow mint because it is so invasive. I have also prepared this using lime juice to replace the lemon juice and 1/4 cup of chopped red onion instead of the jalapeno with equally good results.

Watermelon- Jalapeno Salad


3 Tbs. fresh lemon juice
2 Tbs. olive oil
1/2 tsp. sea salt
3 cups seedless watermelon, cut into bite size cubes
1/4 cup chopped fresh basil
1 jalapeno, finely diced


Whisk together lemon juice, olive oil and salt. Place remaining ingredients into a large bowl add vinaigrette and toss gently to coat. Refrigerate for 2 hours and serve cold. Makes 3-4 servings.

Mascarpone-Chive Dip

Here is a simple dip with a few ingredients that is fast to put together. I felt like it was better the second day after the flavors melded together. The recipe comes from Giada De Laurentiis and she serves it with home made pita chips. I used it with veggie chips and also used it as a spread on a turkey sandwich. I have to say that I preferred it as a spread. Either way it's quick and simple, you gotta love it.

Mascarpone-Chive Dip

4 strips bacon, cooked until crisp, finely chopped

1 cup mascarpone cheese, at room temperature

3/4 cup sour cream

1/4 cup chopped fresh chives

salt and pepper to taste

In a medium bowl combine bacon, mascarpone, sour cream and chives. Season with salt and pepper to taste. Transfer to a serving bowl.