Sloppy Joe's square Recipe

I just can't get past it!  Every time I make Sloppy Joe's I have to sing the SNL song by Adam Sandler.  I was singing it and really jamming to the max enjoying myself as I was cooking up this dish.  My four year old thought I was being so weird.  She told me that they weren't Sloppy Joe's that they were Princess Hamburgers!  Princess Hamburgers just don't have the same ring to it that Sloppy Joe's has.  Plus, how could I sing my favorite cooking song if they were called Princess Hamburgers?  So I convinced her that we could call these beauties Princess Joe's.  The song can still be sung as Princess Joe's so it worked for both of us.  These Princess Joe's turned out super yummy and came together very quickly.  My kids and husband loved it and everyone went to bed with a full belly.  I found the original recipe here.

You will need Ketchup, Chopped Onion, Chopped Bell Pepper, Grated Carrots, Pillsbury Big & Buttery Crescent Rolls, Chili Powder, Canola Oil, Ground Beef, Worcestershire sauce, Red Wine Vinegar, and Grated Cheese.

Add a bit of Canola Oil to a pan over medium heat.  Toss in the Onion, Pepper, and Carrots and saute them for about 5 minutes until they start to soften.

Add in the Ground Beef, season it with Salt & Pepper, and get it good and Brown.  Then add in the Ketchup and Chili Powder.  Lower heat to a simmer and let go about 20 minutes.

Make sure you get the Pillsbury Big & Buttery Crescent Rolls..not only are they 50% Bigger...but...that's what the recipe calls for. 

Grab a 9x13 dish and spread out one of the dough canisters, making sure to pinch together the perforations, and pressing it up the sides.  Do not grease the pan!

When the meat is all done add it to the baking dish.

Top with the Shredded Cheddar Cheese.

Make a tasty crust by placing the last canister of Crescent roll dough on top.  Try not to look at the section on the right...I'm not exactly sure how I mangled it so horrifically.  Bake in a 350 degree oven for 30-35 minutes.

Check about half way through and top with foil if it starts to get too brown.  You don't want the yummy top to burn.

Tasty stuff!

Can you see the ooey gooey Cheese peeking out!  I love Cheese!

Enjoy!

Sloppy Joe's Squares
Source:  Life as a Lofthouse

1 tsp Canola Oil
1 Onion Chopped
1/2 Bell Pepper Chopped
2 Carrots Peeled and Shredded
1 Lb Ground Beef
1 C Ketchup
1/2 C Water
2-4 TBSP Worcestershire Sauce (I used at least 3)
1 TBSP Red Wine Vinegar
2 tsp Chili Powder
2 Cans Pillsbuyr, Big & Buttery Crescent Roll dough
2 C shredded Cheddar Cheese
Salt & Pepper to taste

Pre-heat your oven to 350 degrees.  Warm a large non-stick skillet over medium heat and add in the Canola Oil.  Cook the Onion, Bell Pepper, And Carrots for about five minutes until they begin to soften.  Add in the Ground Beef and Salt & Pepper and cook until browned.  Mix in the Worcestershire Sauce, Red Wine Vinegar, and Chili Powder.  Stir together well and let simmer for about 20 minutes.  

Grab an ungreased 9x13 baking dish and unroll the first can of Crescent dough.  Place the dough in the bottom of the dish and press together the perforations and press up on the sides.  When the Beef mixture is done add it into the baking dish.  Top it with the Shredded Cheddar Cheese and finish by covering the dish with the final can of Crescent dough.  Bake 30-35 minutes, making sure to check half way through.  If the top is browning too much cover it with a bit of foil and finish cooking.  Let the dish cool a few minutes before serving.

Enjoy!

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Last year I was cooking up:

 A ridiculously delicious Cauliflower Curry Stew
and
An easy and tasty Chicken Kiev

Thai Chicken Enchiladas Recipe

Back before I had kids, when money was fast and easy to come by, my husband and I would eat Thai food at least once a week.  We had a couple of little dives that each did something so wonderful.  One had a Tom Yum Soup to die for.  The other could make a curry to rival all other curries.  Now that we have kids, and no longer live near a good spot, we never eat Thai food.  Breaks my heart a little.  I came across this recipe for Thai Enchiladas and knew I had found an awesome recipe.  For some reason in my mind I thought the sweet Chili Sauce called for in the recipe was actually going to be sweet.  It wasn't!  My husband and I can handle the heat..but my tiny shrimps don't handle it so well.  Surprisingly my older daughter ate half an Enchilada (mostly with her hands) before she declared it to be too spicy.  She informed me that her mouth and hands were spicy.  My baby also ate way more than I expected her to.  I figured the baby would look at them and run away.  So, this recipe is great for adults and good to let your kids try out.

Just a side note, but next time I make these I will be sure to have fresh lime wedges on hand.  I think the Lime juice would add just the right flavor to make these perfect.

P.S.  My first Blogiversary passed on April 10th and I didn't even notice!!  I just want to thank everyone who reads my blog and I hope you enjoy it as much as I do.

You will need  a couple of Chicken Breasts, Non-stick Spray, Onion, Tortillas, Garlic, Peanuts, Sweet Chili Sauce, Coconut Milk, Cilantro, Cabbage, Carrots, Canola Oil, and Green Onion.

Cook the Chicken..I just boring old boiled mine with a bit of Salt.

Shred the Cabbage and Carrots.

Chop up the Onion and Mince the Garlic. 

Add the Carrots, Cabbage, and Onion to a skillet that is warmed over Medium heat.

Also add in the Garlic and mix everything together so it cooks evenly.

Roughly chop the Cilantro and the Green Onion.

Put the Peanuts in a zip top baggie, seal, and pound with your meat mallet until they are broken up.

Add some of the Peanuts into the skillet along with the Cilantro and Green onion.

Doesn't this look so pretty!

Add in the Coconut Milk and the Sweet (actually very spicy) Chili Sauce.

I love the look of the little flecks of sweet Chili Sauce!

In a medium bowl mix together a bit of the Coconut Milk and a bit more Sweet Chili Sauce.

Whisk it together well.  If you don't like spicy start of slowly with the Sweet Chili Sauce and add more from there.

Spray the pan with non-stick Cooking Spray then cover the bottom of the pan with the Coconut Milk/ Sweet Chili Sauce mixture.

Grab a Tortilla and place a bit of the Chicken mixture in the middle.

Roll up the Tortilla and place in the pan with the seam down.

After you have rolled all the Enchiladas cover them with the remaining sauce.

Bake 350 degrees for 20 minutes.

Use a spoon and spoon the sauce from the side over the top of the cooked Enchiladas.

Top with a bit more of the Peanuts and Cilantro.

Enjoy!

My oldest eating the spicy Enchiladas.  Still can't believe she ate so much!

After eating the spicy Enchiladas, my baby needed an orange to cool her mouth off.

Thai Chicken Enchiladas Recipe
Source:  How Sweet it is

8 Tortillas
2 Chicken Breasts, cooked and shredded
1 TBSP Canola Oil
1/2 Onion, diced
1/3 C Shredded Carrots
1/2 C Shredded Cabbage
4 Garlic Cloves, minced
Salt & Pepper to taste
4 Green Onions, sliced
1/3 C Crushed Peanuts plus a bit more for Garnish
1/4 C Cilantro, roughly chopped plus a bit more for Garnish
2 1/2 C Light Coconut Milk
1/3 C plus 1/2 C (less if you don't like spicy) Sweet Chili Sauce

Preheat your oven to 350 degrees.

Heat a pan over medium heat and add in the Canola Oil.  When the pan is warm add in the Onion, Cabbage, Carrots, Garlic and a bit of Salt & Pepper.  Stir together well.  Cook for about 5-7 minutes to soften the veggies a little.  Add in the Chicken, Green Onions, Peanuts, and Cilantro.  Mix together well.  Cook for 2 minutes then add in the 3/4 C Coconut Milk and the 1/3 C Sweet Chili Sauce.  Remove from the heat.


In a medium bowl combine the remaining Thai Chili Sauce and the remaining Coconut Milk.  Whisk them together very well.  Spray a 9x13 dish with non-stick spray then cover the bottom with some of the Coconut milk/ Chili Sauce mixture.  Grab a Tortilla and place some of the Chicken mixture in the middle.  Roll it up and place it in the baking dish with the seam down.  When all of the Tortillas are rolled up pour the remaining sauce on top.

Cook for 20 minutes.  When you remove the pan from the oven use a spoon and grab a bit of the sauce from the edge of the pan and pour it over the top.  Then Garnish with a bit of Peanuts and a bit of Cilantro.

Enjoy! 

P.S.S.

I am going to participate in a Blog trading spaces activity!  I am excited and you should check it out too :)

Nutella Banana Bread Recipe

We buy a lot of Bananas at my house.  I like mine a little on the green side and when they get too ripe I just don't like to eat them anymore.  When they start getting a little freckly I typically turn them into Banana bread.  I saw this recipe for Nutella Banana bread and knew I had to try it.  My sister hates Nutella and anything that is delicious and hazlenutty.  I on the other hand love Nutella.  I think it is so much fun and turns regular toast into a special treat.  This bread turned out really well..but the Nutella flavor didn't show up like I had hoped it would.  Maybe more Nutella next time.

You will need Salt, Vanilla, Nutella, Flour (I used a mixture of Whole Wheat and White), very ripe Bananas, Eggs, Baking Soda, Butter, Sugar and Milk.

Pre-heat oven to 350 degrees and prepare a loaf pan by covering it in Butter or shortening and then sprinkling flour all over it.

Mix together the Flours, Baking Soda, & Salt.

In a separate bowl add the softened Butter in with the Sugar.

Beat until it is all combined.

Add the Eggs in one at a time.

Beat into the Sugar/Butter mixture after adding each one.

Add in the Milk, Vanilla, and Mashed Banana and beat together well.

Add the Flour mixture and mix together until just incorporated.  Don't over mix.

Put the Nutella in a microwave safe dish and nuke for about 15 seconds..just to soften it a little.

Put about 1 Cup of the Banana mixture in separate bowl.

Add in the Nutella.

Mix it together thoroughly.

Add the batter to the bread pan alternating regular and Nutella.

It started out so pretty and went crazy by the end.

Using a butter knife swirl the batters together to make a nice decoration.

Bake for 50-60 minutes or until a toothpick comes out clean.  Look how pretty the top is.  Cool for at least 15 minutes in the pan.

Then let cool on a wire rack.  Try to let it cool a bit before eating.

I just couldn't wait!  Piping hot with a bit of butter.  Enjoy!

Nutella Banana Bread Recipe
Source:  The Hungry Dudes

2 C Four (I used half Whole Wheat and half White)
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 C softened Butter
1 C Sugar
2 Large Eggs
2 very ripe Bananas, mashed
1/3 C Milk
1 tsp Vanilla
3/4 C Nutella (I will try using more next time to up the Nutella flavor)

Pre-heat oven to 350 degrees.  Prepare a loaf pan by greasing and flouring it. 

In a large bowl mix together the Flour, Baking Soda, and Salt.

In a separate bowl beat together the Sugar and Butter with an electric mixer.  Then add the Eggs in one at a time.  Make sure to beat them in well after you add in each Egg.  Add in the Banana, Milk, and Vanilla and beat together well.

Now add in the Flour mixture and beat until just incorporated.  You don't want to over mix.

Put the Nutella in a microwave safe dish and give it a 15 second zap to soften it up.  Add 1 cup of the Banana batter into a bowl and mix it with the Nutella.  Alternately spoon Nutella batter and regular batter into the bread pan until it is all used.  Use a butter knife to create a swirling pattern in the pan.

Bake 50-60 minutes or until a toothpick comes out clean.  Cool for 15 minutes in the pan then turn out on a cooling rack to cool fully.

Enjoy!