Category Archives: cooking

Philly Cheese Steak Sloppy Joes

The other day the girls and I happened to tune into Rachel Ray’s talk show. We were able to see some neat animals, and then the cooking segment. In her cooking segment Rachel cooked Philly Cheese Steak Sloppy Joes. I made a modified version, going from memory. This is the how I made them, which is very close to her version.

You will need:

2 lbs ground meat (I used very lean turkey)

1 onion, chopped



2 Tbs. Better Than Bullion*

2 cups water*

Steak Sauce

4 Tbsp. butter

4 Tbsp. flour

2 cups milk

8 oz Provolone cheese

hamburger buns

*You may use 2 cups of beef broth for these two ingredients*

Brown ground meat with onions, and drain any fat. Sprinkle ground meat mixture with a little salt and a few grinds of pepper.

Warm the water and with Better Than Bullion and mix well, and add it to the meat mixture.

Pour on steak sauce, adding a little at a time until it smells right. I used maybe 1/4 of a large bottle. Allow the meat mixture to simmer, uncovered, so that the liquid will evaporate.

While the meat is simmering you can make your cheese sauce. Melt your butter over med. heat; once it has melted add your flour. This will make a roux, which you only want to cook for a couple of minutes. Add your milk and mix.

Once you milk begins to bubble add your cheese. I could only find sliced provolone, so I stacked the slices and sliced them into strips, cutting them again to make them smaller and easier to melt.

Continue stirring until you cheese melts.

Put meat mixture on bun and top with cheese sauce… then enjoy! From this recipe you will get at least 12 sandwiches on the smaller buns.

Thursday May 8, 2008

I am finally getting back in the swing of things since the trip and have been cooking some. Tuesday night I got my Mother’s Day present early (we’re not much for waiting for the actual day around here). Here is what they gave me:


Ain’t she a beaut!! I was so excited! I have been wanting some enameled cast iron, but didn’t know they had any this nice. You can read about it at the Lodge site. I couldn’t wait to use it, so last night I roasted a whole chicken in it with vegetables. Tonight I was really glad I had it as well as I needed it because I was cooking so many side dishes. My menu tonight was:

Apricot Glazed Pork Chops

1 large Family Pack of Pork Chops
8 T. apricot preserves
2 T. water
Tony’s , salt & pepper to taste

This was such an easy dish; I seasoned my meat with a little Tony’s on each side (after tasting I think they needed a little more Tony’s and some salt and pepper). I then mixed the preserves and water and spread it on the pork chops. I baked them at 350 until they reached 160 degrees (which took about 30 min).

Steamed Cajun Cabbage

1 large head of Cabbage
1 stick of butter sliced
1 tsp. Tony’s
1 tsp. salt
a few grinds from the pepper mill
about 1 1/2 inches of water in the bottom of the pan

I steam my cabbage on med heat for about 45 min, watching the water level to make sure it doesn’t cook out. If I cook it more slowly the cabbage sort of melts, which is the way I love it.

Mashed Sweet Potatoes

5 Sweet Potatoes, peeled & sliced
1 Stick of Butter
1/4 cup of half & half
1/4 cup Brown Sugar
Dash of Cloves
Dash of Nutmeg
Dash of Allspice

Steam the sliced potatoes in a pot with 1 1/2 inches of water in the bottom. I use a simple metal steamer for this. After the potatoes are finished move them to a bowl and add the other ingredients. Use a hand mixer to cream the potatoes. For the spices I go by smell, so unfortunately I don’t have exact measurements. You can serve these as they are, or you can put them in a 9 x 13 pan with marshmallows on top and brown it in the oven.

Steamed Cauliflower
1 head of Cauliflower, cut into chunks
1/2 tsp Tony’s
1/2 tsp Salt
1/2 cup grated cheddar cheese

Chop cauliflower and put in a pan with about 1 1/2 inches of water. Sprinkle Tony’s and salt on the cauliflower cover and steam until tender. Take out of pan and put in a serving dish, straining out the water as you do this. Sprinkle in cheese and toss.

Butter Beans
1 bag frozen butter beans
1 smoked turkey neck
1 tsp. Tony’s
1/2 tsp salt
a few grinds of pepper from a mill
water to cover beans

Cook beans over med. heat for about 45 min, or until beans are tender. I buy smoked turkey necks on hand just for beans. I usually buy a pack with 6 or so in it, and then wrap them individually in plastic wrap and then put them all in a ziploc bag. I keep them in the freezer and take one out as I need it.

I have been buying a lot of strawberries lately, going to whichever store that has them for $.99 a pound. We have had strawberry shortcake, strawberries with ice cream and one of our favorites is warm brownies with strawberries, ice cream, cool whip, and chocolate sauce on top. Tonight we didn’t have any of the things we have been eating our berries with, so we decided to try something new. Caroline made Tea Cakes and we had them with strawberries, whipped cream and melted chocolate chips. Talk about good!

Tea Cakes

1/2 cup butter

1 cup sugar

2 cups flour

2 tsp baking powder

2 eggs

1 T. milk

1 tsp vanilla

1/2 tsp salt

Cream shortening and sugar. Add eggs, milk, vanilla and mix. Then add in dry ingredients. Roll into balls (using flour on hands if needed), and pat down to 1/2 in thickness and lightly sprinkle with sugar. Bake at 325 for about 10 minutes. Yield: about 2 dozen

I hope you have a good week, and hopefully I will be posting more in the near future.

MPM 4-7-08

Kroger had some great sales this week, and I was able to do a great deal of stocking up. I have some meat in the freezer that I’m trying to use up which allowed me to save some money in that area. Over the last week I have been building up my supply of coupons, and created a system for organizing them. This system is working well for me; making it so that I can use them more effectively.

Sunday: Lunch for church: Chicken & Sausage Gumbo over rice, salad, French bread, and bread pudding

Monday: Organic Chicken, broccoli & cheese, honey glazed carrots, mashed red potatoes, and biscuits

Tuesday: Shepherd’s Pie

Wednesday: Gumbo over rice, salad & bread

Thursday: Chicken & Sausage Jambalaya

Friday: Chicken Quesadillas

Saturday: Vegetarian Red Beans & Rice with cornbread

For more menu ideas drop over to Laura’s to get some great ideas.