¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .
Hope you enjoy life !
*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
Hi everybody, hope your day’s going well. When mommy was younger, for too long if she tried a recipe and we didn’t like it, the recipe would be thrown away. Looking back, she got rid of a lot of savory recipes that she could have kept. As mommy said, “It took me too long to realize that a savory recipe is basically a set of guidelines and not rules. If there’s something you don’t like about it, why not change it up so that it can become a new recipe you do like?”. With all that being said, we wanted to introduce a new aspect of the blog that we call “Can We Make This Recipe Better?” and this is our first recipe for it.
1 loaf Italian bread (10 to 12 inches*)
3 tablespoons butter or margarine, softened (we used unsalted butter)
1 tablespoon spicy brown or country-style Dijon mustard (we used country-style Dijon mustard)
Horseradish, optional (we added ½ tsp. of horseradish)
6 slices (1 oz.) each Swiss cheese
¾ lb. thinly sliced fully cooked ham
Preheat your gas or charcoal grill to medium heat. Take a 25 x 18-inch sheet of heavy-duty aluminum foil out and spray with cooking spray (we used PAM). Cut your loaf into 12 (¾-inch) thick slices without cutting the whole way through (leave at least ¼-inch of the bottom uncut).
Mix together the butter, mustard and horseradish in a small mixing bowl. Spread a little less than 2 tsp. of the butter mixture on every other slice of bread, creating 6 sandwiches. Take each slice of cheese and fold it in half diagonally, placing each slice into a sandwich afterwards. Divide the ham slices as evenly as possible, placing each portion into each sandwich, tucking it in to fit. Place the sandwich loaf in the center of the foil you sprayed earlier. Seal the edges of the foil, making a tight ½-inch fold, folding again afterwards but making sure to leave space for heat circulation and any expansion. Take your foil-wrapped loaf and place it on the grill, pulling the lid down on the grill afterwards. Allow the sandwich to cook for 20 to 25 minutes or however long it takes for the cheese to melt and the bread to be thoroughly heated, remembering to turn the wrapped loaf frequently. When it comes time to serve, make sure you open the foil carefully so as to avoid any steam that comes out. Take off the foil completely and pull the loaf apart so you have individual sandwiches to enjoy.
Oven Version: Preheat the oven to 350 degrees and stick the foil-wrapped loaf in for 40 to 45 minutes or until the cheese has all melted (this is the method we went with).
*Our bread was longer than what the recipe called for but we kept the thickness of the cuts the same and just ended up with some extra sandwich spots.
This was a bit of a disappointment. The premise of the recipe sounded really good but the amount of cheese we put in wasn’t enough to make it feel nice and gooey throughout plus we couldn’t taste the mustard or the horseradish at all ! The bread could also have stood getting crispier so there would be more contrasting textures in the sandwich. It just felt like the bread got steamed. Overall, we think we could make this recipe better.
Take a 3 ½ to 4-quart slow cooker out and spray the inside of it with cooking spray. Take a 12-inch nonstick skillet out and set the heat to medium-high. Add the beef and onion to the skillet, breaking the meat up and stirring occasionally for 8 to 10 minutes or until the beef’s fully cooked. Drain any grease from the skillet and afterwards, add the beef and onion to the slow cooker. Excluding the buns, add the remaining sloppy joe ingredients to the slow cooker, stirring to combine everything together.
Put a lid on the slow cooker and set the heat to LOW. Let the sloppy joe mixture cook for 3 to 4 hours.
Take a small mixing bowl out and mix all the blue cheese sauce ingredients together in it.
When preparing your sandwich, the recipe recommends using 1/3 cup of the sloppy joe mixture per sandwich**, topping it with 1 tablespoon of the blue cheese sauce**.
* Trust us, you won’t even realize it’s reduced-fat, it’s that tasty !
** We know what the recipe recommends for sloppy joe mixture and blue cheese per sandwich but that amount of sloppy joe did not get us to 18 so just put on your desired amount of sloppy joe. The blue cheese sauce tastes too good to only use 1 tablespoon so we applied more and advise doubling the sauce recipe.
½ to ¾ tsp. ground chipotle chile pepper (we went for ¾ tsp.)
6 multigrain hamburger buns, split and toasted (we didn’t toast the bread)
6 slices Monterey Jack cheese with jalapeño pepper or cheddar cheese (we used Kraft Hot Habanero Big Slice)
Sliced red onion (we halved then sliced the onion)
Take a large skillet out and set the heat to medium-high. Once the skillet’s hot, add the beef and mushrooms to the skillet followed by the garlic. Cook until the meat’s fully cooked. Drain off any fat.
Add the next 6 ingredients (tomato sauce – ground chipotle chile pepper) to the skillet. Wait for a boil to occur, turning the heat down so the dish is at a simmer afterwards. Let the dish cook for 5 to 6 minutes or however long it takes for the sauce to thicken up (should still be somewhat saucy). Serve in buns, topped with cheese and the onion slices.
Makes 6 sloppy joes (little less than ½ cup of sloppy joe mixture)
3 tablespoons brown sugar (we used light brown sugar and made sure each tablespoon was packed)
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon chili powder
¾ teaspoon salt (we used kosher salt)
1 (3 ½-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
½ cup ketchup
1/3 cup seasoned rice vinegar
2/3 cup water
3 tablespoons Sriracha (a hot chile sauce), divided
1 tablespoon minced peeled fresh ginger
12 (1 ½ ounce) whole-wheat hamburger buns
Take a small bowl out and mix the first 5 things together in it. Rub this mixture all over the pork.
Take a slow cooker out and mix the following ingredients together in it: ketchup, water, ginger, vinegar, water, and 2 tablespoons of the sriracha. Add the pork into the slow cooker, tossing the pork to coat it in the liquid mixture.
Put the lid on the slow cooker and let the pork cook on LOW for 8 hours or however long it takes for the meat to become very tender.
Skim the fat off the surface of the liquid (we didn’t). Take the pork out of the slow cooker and shred the pork. Stir the remaining sriracha into the cooking liquid before returning the pulled pork to the sauce, making sure to stir the pork around in the liquid so it’s fully coated. Take roughly 3 ounces of the pulled pork and place it on the bottom half of a bun, placing the top bun on the pork afterwards.
Sandwich was fine but we didn’t get that heat from the sriracha that we were expecting. We think we can improve it so we’ll fix it again. We’ll keep you updated in a later post.
We were going to make this pad thai pizza but we couldn’t find all the ingredients needed so we just grabbed some sandwiches from Subways*. We’re still going to make that pizza when we get the rest of the ingredients. We look forward to trying that recipe out.
*We weren’t paid in any way to promote Subways.
*Update* We were able to get the ingredients and make the pizza. Click on the following recipe title to be linked over: Pad Thai Pizza