I'm back posting! Again. For Good. I HOPE!!! Makayla's still feeling much, much better. We finally got the kit in the mail for the 24 hr test. Keep your fingers crossed they figure out the stone causing component and we can solve the problem! I'm sure you've noticed the lack of posting on my part. It's due to the quick grocery store trip last week when I was worried and picked up all easy, peasy items I had made before. Not much new cooking in my kitchen :( I've got some great sounding recipes lined up, so keep your eyes peeled.
Here's a yummy spin on a family favorite. The recipe caught my eye in the April edition of Southern Living magazine. I loved the fact it used Texas toast instead of a bun. The tangy filling matched perfectly with the toast and melty cheese. The magazine stated it perfectly when they said- These hearty open-faced sandwiches are the Texas barbecue cousin of classic sloppy joes. Enjoy :)
CHEESY BBQ SLOPPY JOES
1 1/2 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 TBSP Worcestershire sauce
2 TBSP chopped pickled jalapeno peppers (optional)
1 TBSP liquid from pickled jalapeno peppers (optional
1 package frozen garlic Texas toast
1/2 cup shredded sharp cheddar cheese
Brown ground beef in large skillet over medium-high heat, stirring often, 8 - 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeno pepper and liquid. Cover and cook 10 minutes. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
Judy's Kitchen ~ Open House
20 hours ago