Philly Cheese Steak Sloppy Joes

Sloppy Joes have always been a staple meal in our household.  I made them frequently when Olivia was growing up and I still make them occasionally for my husband and myself.  They are a great way to use ground beef. 

Olivia made this incredible version of a Sloppy Joe that makes it taste like a Philly Cheese Steak Sandwich.  You can't miss with the combination of onions, bell pepper, mushrooms, and of course the ketchup and Worcestershire sauce to add great flavor.  The use of Provolone cheese gives the whole thing a great creamy texture you can't help but love. 

Accompanying this with chips, fries, soup, or salad would make a great quick and satisfying lunch or dinner.  If you like Sloppy Joes, I'm pretty sure you will like Olivia's version.  Enjoy!
- Nanette

Philly Cheese Steak Sloppy Joes

Ingredients:

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon cornstarch
• 1 cup beef broth
• 8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
• 6 brioche hamburger buns

Directions:

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.

Roasted Vegetable Panzanella

What a lovely recipe filled with color, texture, and flavor!  Olivia borrowed this recipe from the Pioneer Woman.  It includes a wonderful array of vegetables including rarely used parsnips.  The Italian cornbread is a flavorful deviation from traditional cornbread that includes sun-dried tomatoes and Parmesan cheese.    The creaminess of the mozzarella cheese with the tartness of the red wine vinegar and spicy bite of basil makes for an excellent pairing of flavors.

The final days of winter deserve a great recipe like this one to comfort our palettes until it is time to plant our own vegetables.  We hope you enjoy this gem!
-Nanette

Roasted Vegetable Panzanella

Ingredients

• 1 medium red onion, cut into 1-inch pieces
• 1 medium yellow squash, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
• Kosher salt and freshly ground black pepper 
• 1/4 cup extra-virgin olive oil, plus more for drizzling 
• 1 batch Italian Cornbread, recipe follows
• 1 tablespoon red wine vinegar 
• 8 ounces small mozzarella balls 
• 8 fresh basil leaves, cut into chiffonade 

Italian Cornbread:

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon kosher salt 
• 1 cup buttermilk 
• 1/2 cup milk 
• 1 large egg 
• 1/2 teaspoon baking soda 
• 1/2 cup grated Parmesan 
• 2 tablespoons diced sun-dried tomatoes 
• 1/2 teaspoon dried oregano 
• 1/4 cup plus 2 tablespoons shortening 

Directions

Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.

Italian Cornbread:

Preheat the oven to 450 degrees F.
Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

Italian Grinder Casserole

ITALIAN GRINDER CASSEROLE
Olivia and I have a friend, Deb. C. who shared this delicious recipe with us.  It is like a deconstructed grinder that not only tastes great but also makes your whole house smell amazing when it is cooking.  My husband and I were talking with Deb and her husband about this recipe and we were  brainstorming about all the ways this could be changed to make it similar but different.  We came up with the idea of a chicken, bacon, ranch version, and even a Hawaiian version that might include ham and even pineapple bits. 

Once you have tried this original version, be adventurous and try to change it up and see how it turns out.  When I made this recipe I cut back a little on the bread and increased slightly the amount of meat to trim some of the carbs.  The way the cheese melts and makes a little crust around the edge is absolute heaven.  Putting this on a lettuce bed with the Italian dressing makes it even more like a grinder.  Hope you like it!
- Nanette

1 pound of Italian bread cut into cubes
Mix the following and pour over bread cubes:
2 T. olive oil
1 T. parmesan cheese
2 tsp. oregano
2 tsp. basil
2 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp pepper
Mix:
1/2 cup chicken broth
1 egg

Pour broth and egg mixture over bread cubes and mix.

Cut up one pound of Italian meats such as salami, prosciutto, capocollo, sopresseta, and pepperoni.  Mix the meats into the cube mixture.


Spray a casserole dish with cooking spray.  Place a layer of the bread and meat mixture in the bottom, then a place a layer of sliced provolone cheese, then layer again until you use all the mixture and an entire 8 ounce package of provolone cheese. 

Spray a piece of aluminum foil with cooking spray and put over the casserole. Bake at 375 degrees for 30 minutes.  Remove the foil and bake another 5-10 until the top bubbles. 


Serve over shredded lettuce tossed with a dressing made of:
1 T. mayo
2 T. olive oil
2 T. red wine vinegar
1/2 tsp each of salt and pepper