Sloppy Guiseppes
Ingredients
- 1 1/2 pounds ground (1/2 pork sausage and 1/2 ground pork)
- 1 tablespoon fennel seed
- 3 tablespoons California chili powder
- 1 tablespoon New Mexico chili powder
- salt
- Freshly ground black pepper
- 1 medium onion, finely chopped
- 2 tablespoons garlic, minced
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 (28-ounce) Crushed tomatoes
- 1 teaspoon dried oregano
- beef broth, thinning sauce ( don't think you need any)
- 6 large Kaiser buns
Directions
In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.
The next recipe is for soup, which is what I love to make on a day like today. This soup is yummy and delicious and pretty easy to make too.
Ingredients
- 1/4 cup olive oil
- 3 large carrots, cut into 1/2-inch dice
- 2 large onions, cut into 1/2-inch dice
- 5 stalks celery, cut into 1/2-inch pieces
- 1/8 cup minced garlic
- 2 to 3 small poblano peppers. (I grill them first then seed and skin them. It makes them nice and smokey)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cumin, or more to taste
- 1/4 teaspoon dried thyme, or more to taste
- 1 tablespoon chicken bouillon granules
- 3 quarts chicken broth
- 1/2 bunch fresh cilantro leaves, minced
- 3 cups diced (large pieces) grilled chicken(Once again, I like to season with Tony Cachere's first and then grill. It really adds flavor to the soup!)
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon hot sauce, or more to taste
- 1 cup heavy cream
Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
The last part, I don't do. You can but I don't like flour in my soups. So if you want it real thick you can do this last portion. I just plop some butter in there for flavor and call it good! :)
Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
This recipe was given to me by my friend Jeff who brought me a meal after my surgery a few years ago. Let me just say that there is nothing like a good brown gravy to get a girl out of bed and on the road to healing! I wish I could say the gravy was homemade, but alas, it isn't. It is so easy it makes me feel guilty when I take this dish to people! :)
Salsbury Steaks
Combine 1 lb ground pork, 1/2 cup bread crumbs and an egg. (I'm guesstimating because I make this with no recipe)
Shape into patties and grill until both sides show marks and are slightly done...not done all the way. After that place in a baking dish. Prepare PIONEER brown gravy mix as directed, HOWEVR, omit about 1/4 cup of the water used and replace it with RED WINE. I'm tellin' ya, this makes it! Pour one can of sliced canned mushrooms over the patties, then pour the gravy over that and bake it in the oven at about 350 for 30 minutes or until the gravy is bubbly.
QUICK COOKING SUGGESTION: Try buying the meatballs already cooked at the store in the frozen section and cooking them in the crockpot on low all day with the gravy and mushrooms!
serve with:
Everything Mashed Potatoes
In a bowl place one container of Country Crock Garlic Mashed potatoes, heat in the microwave for 4 minutes or until warm. Add 1/2 brick of cream cheese, and 1 cup of cheddar cheese. Stir well until all is combined. Place in a baking dish and then lay some precooked bacon over the top. Bake at 350 for 20 -30 minutes until cooked all the way through.
