Tag Archives: tomatoes

Turkey Sloppy Joes

June 6, 2012
Shannon
1 comment
barbecue, food, sandwiches, tomatoes, turkey

Were you one of those kids whose mom/dad opened up canned sloppy joe sauce and “made” sloppy joes for dinner? Well, I’m proud to say that I wasn’t. What I am not proud to admit is that I have absolutely no idea how my mom made sloppy joes from scratch or what she put in it. Or maybe it was my dad who made them. Anyway, I think maybe there was some ketchup and maybe there was some mustard. And maybe some brown sugar. Beyond that, I’m clueless. As easy of a recipe as it seems, I honestly didn’t have the first clue as to how to make sloppy joes from scratch. Now, I introduce you to Turkey Sloppy Joes. I think I’ve bought canned sloppy joe sauce once in my life, which shows how little I eat said sandwiches. Until now.

I’m assuming we used to enjoy sloppy joes in the summer because for no good reason, it seems like a summer food to me (even though there is nothing “warm weather” about standing over a stove stirring ground meat and sauce). I’m happy to say that after making these Turkey Sloppy Joes, I’m feeling confident about making them again in the future…and soon. Made with tomato sauce, brown sugar, barbecue sauce, and Worcestershire sauce, this was everything you want in a sloppy joe – sweet, tangy, sloppy, and finger-licking. Just for kicks and giggles, try this next time you are in the mood for a sloppy mess of a sandwich.

The ingredients:

Heat oil in a large skillet over medium-high heat and add the turkey, onion, and garlic. Cook, breaking the meat up with a spoon, until browned and fully cooked.

In a medium bowl, combine the tomato sauce, brown sugar, barbecue sauce, and Worcestershire. Mix into the turkey mixture. Season with salt and pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Spoon into your favorite bun and keep some napkins nearby.

Additions: None

Omissions: None

Substitutions: None

Source: Real Simple Magazine

Spicy Moroccan Chicken Skewers

Last week, when I made Tortellini Caprese Bites, I mentioned that I could probably revolve this entire blog around different caprese recipes. This week I have come to realize that I could also write just as much about different kinds of skewers. I mean, who doesn’t like food on a stick? We were all kids once, right? One thing about skewers that I love is that they can be so healthy if made with lean meat and tons of veggies.

These Spicy Moroccan Chicken Skewers not only have tender chicken, plump juicy cherry tomatoes and sunny yellow peppers, but the chicken is coated in a spicy marinade of chile paste, cumin and coriander which provides tons of bold flavors. Serve this with a side of plain Greek yogurt to tame the flavors and cool your palette if you like. I cooked my skewers on an indoor grill but I can only imagine how much better these are over an open flame. If the tomatoes are slightly big or different sizes, pay close attention to the chicken as it’s cooking to ensure it is fully cooked. Or consider using grape tomatoes instead. Eaten plain or with a side of quinoa, couscous or rice, these skewers are sure to please. I can’t think of anything better than a spring or summer evening with chicken skewers in one hand and sparklers in another. Ah, to be a kid again.

The ingredients:

Combine garlic, chile paste, olive oil, salt, cumin and coriander in a small bowl.

Using a rubber spatula or spoon, place mixture into a zip-top plastic bag. Add chicken and seal, massaging chicken so that all pieces are coated by the marinade. Marinate in refrigerator for 2 hours, turning after 1 hour.

Soak wooden skewers in water for 30 minutes to prevent burning on the grill. Drain and pat dry. Preheat the grill to medium-high heat. Remove chicken from marinade and discard any remaining marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken. Sprinkle with remaining salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Serve with yogurt.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Tortellini Caprese Bites with Basil Vinaigrette

May 29, 2012
Shannon
10 comments
appetizer, basil, food, pasta, tomatoes, vegetarian

I could probably revolve my entire blog on different caprese recipes. I could happily eat tomatoes, mozzarella, and basil at any time in just about any way possible. Does anyone else feel this way? Most people seem to like tomatoes and mozzarella together so when I went to my friend’s house for a cookout and pool party this past weekend, I decided to bring Tortellini Caprese Bites with Basil Vinaigrette.

Simple cheese tortellini is cooked and cooled, skewered with grape tomatoes and mozzarella balls and bathed in a vinaigrette of basil, olive oil and white balsamic vinegar. Never had white balsamic vinegar? Neither had I. In fact, I didn’t even know it existed. I’m now in love with it. This little appetizer was a big hit and there was nary a skewer left at the end of the hot, sunny day. I used refrigerated whole-wheat cheese tortellini (only because the store was out of regular cheese tortellini) but I believe any flavor would be delicious (such as cheese & prosciutto or cheese & spinach). This simple vinaigrette is a good one to remember for vegetables, salads or pasta as well. Consider taking these vibrant and visually appealing appetizers to your next get-together. They are sure to be a hit.

If you like this, also check out Cherry Tomato Bites.

The ingredients:

Prepare tortellini according to package directions and cool under cold water. Cut grape tomatoes in half and drain mozzarella balls from the water it comes in. On each skewer, thread 1 tomato half, 1 mozzarella cheese ball, another tomato half, and 1 tortellini. Place the skewers in a 13 x 9-inch baking dish.