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

20-Clove Garlic Soup

 20 CLOVE GARLIC SOUP
Winter has been teasing us here in our part of the country.  One day it is 50 degrees with a faint feeling of Spring in the air.  The next day we have forecasts of snow, ice and temperatures in the teens.  It is this time of year, we enjoy soup most.  It is hearty, satisfying, and warms the body while soothing the soul.

Olivia found this incredible soup at www.ediblemichiana.com.  It is full of flavor (mostly garlic) and rich with butter, wine, and half-and-half.  If you like garlic and like a smooth, cheesy soup, I think you will enjoy this one.  When Olivia made it, she said it really tastes like garlic so know that before you make it and consider making it an appetizer instead of a large bowl main attraction.  No matter what context you wish to serve it in, it is sure to be a blast to the winter blues and a warm blanket for your taste buds.  Make a batch and enjoy!
-Nanette

20-Clove Garlic Soup

• 20 garlic cloves (about 2 full heads)
• 1 teaspoon olive oil
• 2 tablespoons butter
• ½ cup dry white wine
• 1 teaspoon lemon juice
• 1 cup chicken broth
• 1¼ cups half-and-half
• ¼ teaspoon ground cayenne pepper
• 1 cup Parmesan
• 1½ cups croutons (see below)
• Sage oil (see below)

Croutons

• 3 slices bread
• Olive oil
• Salt

Sage oil

• 6 sage leaves
• ¼ cup olive oil
• 1 pinch salt 

Cut off the base of 2 whole heads of garlic and leave the paper on the cloves. Pour ½ teaspoon of olive oil over each head of garlic and place in aluminum foil. Roast at 350° for 30–35 minutes, until soft. The cloves should easily squeeze out of their peel.
Place the roasted garlic cloves and butter in a heavy-bottomed pan and cook for 5 minutes on low heat. Add the wine and cook for another 5 minutes. Add the lemon juice and chicken broth, then use an immersion blender or transfer the mixture to an upright blender to blend. Return to low heat and add the half-and-half. Bring to a simmer. Stir in the cayenne and Parmesan, shut off the heat and cover with a lid to let the cheese melt. Serve with croutons and a drizzle of sage oil.
Croutons
Toast 3 slices of good bread and cut into 2- by 2-inch pieces, then drizzle with olive oil, sprinkle with salt and bake at 400° for 10–11 minutes.
Sage oil
Sauté the sage leaves in oil with a pinch of salt over medium heat for 5 minutes. Remove from heat.

ROBIN EGG CAKE

ROBIN EGG CAKE
Spring is definitely NOT in the air here.  The temperatures have been in the teens and snow is in the forecast, but already Olivia and I have begun to look at seed catalogs and dream of Spring and the garden's bounty.  Soon it will be time to plan for an early Easter and all things fresh and beautiful. 

With visions of green grass and sunshine, we offer this Robin Egg Cake from Country Living Magazine.  Make it now to dispel the Winter gloom or keep the recipe for Easter.  Either way you will love its flavorful taste and creamy texture.  It is a feast both for the stomach and the eyes.  Enjoy!
-Nanette

For the Cake:

Ingredients

• Baking spray, for pan
• 3 c. cake flour, spooned and leveled
• 1 1/2 tsp. baking powder
• 1/4 c. malted milk powder
• 1 tsp. Kosher salt
• 1 c. canola oil
• 1 c. half-and-half, at room temperature
• 1 c. sugar
• 1 tsp. pure vanilla extract
• 1 tsp. pure coconut extract
• 1 large egg plus 2 large egg whites, at room temperature
• Coconut Buttercream (recipe link below)
• 1/8 tsp. brown gel food coloring
• Phyllo nest and robin egg candies (recipe link below)

Directions

1. Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.
2. Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.

1. Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
2. Place one layer on a cake plate and frost top with 1 cup coconut buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.
3. Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread phyllo nest around the base of the cake, and nestle candies in nest.

For the Coconut Buttercream:

Ingredients

• 1 c. (2 sticks) unsalted butter, at room temperature
• 1/2 c. cream of coconut
• 6 c. confectioners' sugar
• 1 tsp. pure vanilla extract
• pinch of Kosher salt
• Blue gel food coloring

Directions

1. Beat butter and cream of coconut with an electric mixture on medium speed until smooth, 1 to 2 minutes.
2. Gradually beat in sugar.
3. Beat in pure vanilla extract and a pinch of kosher salt until combined.
4. Beat in blue gel food coloring, one drop at a time, to desired color.

For the Phyllo Nest:

Ingredients

• 6 sheets of phyllo dough
• Cooking spray

• Directions

  1. Tightly roll 6 sheets of phyllo dough lengthwise. Very thinly slice.
  2. Transfer to a baking sheet, loosely separating layers. Spray with cooking spray.
  3. Bake at 350 degrees F until golden-brown, 10 to 12 minutes. Cool completely.

Ham and Scalloped Potatoes

Ham and Scalloped Potatoes
This recipe came from www.geniuskitchen.com.  I have made scalloped potatoes differently many times over the years, but this recipe is particularly good because it sets up well and the sauce is a nice consistency.  The only variation I have made is to use Honey Baked Ham and to sprinkle a little parsley on top at the end for a little more color. 

Growing up, Olivia has enjoyed with her parents a Honey Baked Ham each Christmas.  One of the best things about such a ham is that you can get a lot of mileage out of it and what is left that gets put in the freezer.  We have enjoyed breakfast casseroles, soup beans, and even scalloped potatoes made with the leftovers.  I like to use Yukon Gold potatoes when I make ham and scalloped potatoes.  They add to the richness and creamy texture.  This is a great recipe to make if you live somewhere where it is cold right now and you could use a little comfort food.  Enjoy!
-Nanette

READY IN:  1hr 50mins	SERVES:  8
UNITS:  US

INGREDIENTSNutrition

• 1⁄2cup butter
• 1⁄2cup flour
• 2teaspoons salt
• 1⁄2teaspoon pepper
• 3cups milk
• 3cups ham, cooked
• 1large green pepper, chopped
• 1large onion, chopped
• 1⁄2cup cheddar cheese, shredded
• 5cups potatoes, pared and sliced

DIRECTIONS

1. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
2. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
3. Return to heat; cook until thickened and bubbly.
4. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
5. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
6. Bake at 350 degrees for 30 minutes.
7. Uncover and continue to bake for 1 hour.
8. Let stand for 10 minutes before serving.

S

Ham and Potato Casserole

HAM AND POTATO CASSEROLE
Christmas is bearing down on us fast.  It is so easy to get caught up in the whirlwind or all the activity.  Two of my favorite things to do during the holiday season are attending special holiday programs that heighten the joy of the festive season and preparing recipes I wouldn't normally make but really enjoy.

This recipe is one Olivia found at www.allrecipes.com.  It is a simple and good way to use up left over ham and possibly potatoes (Olivia chopped up baked potatoes when she made it).  It uses ingredients you probably already have on hand and makes a creamy, comforting casserole.

Olivia and I want to take the time to wish each and every one of you a happy, healthy 2018.  We also want to wish you a warm and satisfying Christmas filled with the joy in knowing that unto us a child is given and unto us our Christ is born...Emmanuel God with us!  Merry Christmas!
-Nanette

 HAM AND CHEESE CASSEROLE

Ingredients

• 6 small potatoes, peeled and cubed
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 1 small onion, finely chopped
• 1/4 cup butter

• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded Cheddar cheese
• 1/4 cup bread crumbs

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a 1 1/2-quart baking dish.
4. Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
5. Stir potatoes into ham mixture; transfer to the prepared baking dish.
6. Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
7. Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
8. Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
9. Pour sauce over ham and potatoes.
10. Sprinkle bread crumbs atop casserole.
11. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.