Sloppy Joe Tater Tot Casserole

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I know my husband like the back of my hand, and that includes knowing what his favorite comfort foods are. Since his busy season at work is underway, I like to surprise him once in a while with his favorite indulgences. And if that includes taking my own spin on it, then so be it.

Sloppy Joes (the store-bought, canned kind) are one of his favorite things. Tater tots are also high up on his list, so when I saw a casserole that included both items I knew he would love it. Sneaking some vegetables into this casserole doesn't hurt either, and makes it a great option for kids, too. Enjoy!

Printable Recipe

Ingredients

• 1.25 lb. ground beef
• 1/2 red bell pepper, diced
• 1/2 sweet onion, diced
• 1/2 (15.2 oz.) can corn, drained
• 1 (15 oz.) can Manwich Original Sloppy Joe Sauce
• 2 oz. 1/3 less-fat cream cheese
• 8 oz. cheddar cheese, grated
• 16 oz. seasoned tater tots
• Scallions, chopped, for sprinkling on top as desired

Preheat oven to 450 degrees F.

In a large skillet, brown the ground beef with the peppers and onions until the meat is cooked through. Drain the fat and return to the heat. Stir in the corn, Manwich, and cream cheese. Cook over low heat until the cream cheese is melted.

Pour the sloppy joe mixture into a 9x13 baking dish. Top with half of the grated cheese.

Arrange the tater tots in a single layer over the top of the cheese. Sprinkle the top with the remaining cheese.

Bake for 20 minutes. Remove from the oven and sprinkle with chopped chives if desired. Serve immediately.

Source: Adapted from Buns in my Oven

Chris' Marinated Grilled Steak

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The summer is slowly coming to an end, but we are still trying to get as much use out of our grill as we possibly can. Chris likes experimenting with different marinades for the meat and vegetables he cooks, and they never disappoint. 

His latest concoction included soy sauce, lemon juice, garlic and....orange juice. A different marinade than I'm used to, but it was amazing. The steak turned out moist and packed with flavor, and I couldn't resist dipping my steak into the extra juices that flowed out on the platter. Enjoy these last few days of summer while you can!

 

Printable Recipe

Ingredients

• 1/3 cup soy sauce
• 1/3 cup olive oil
• 2 tsp. lemon juice
• 1 tbsp. garlic powder
• 1 tbsp. dried parsley
• 1/2 tsp. pepper
• 2 tsp. minced garlic
• 1/4 cup orange juice
• 2 (1 1/2 inch thick) NY strip steaks

Combine the first 8 ingredients in a small bowl. Pour into a large ziplock bag and add steaks. Let out all the air and seal well. Massage the steaks to work in the marinade. Allow to sit for at least 2 hours or overnight.

Preheat grill to medium heat. Grill for 4 minutes per side for medium rare or 5-6 minutes for medium (longer if you prefer your steak more well-done).

Remove from grill and allow to rest for 5 minutes. Enjoy!

Source: Chris

Chicken Gyros

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One of my favorite on-the-go restaurants is a nearby Greek restaurant called Plaka Grill. They have the most amazing gyros and fries. The only thing that holds me back from going is that their wait is usually long since they are so popular, and whenever I go I always tend to order a side of large fries and baklava. Exactly NOT what my growing pregnant body needs right now.

These homemade chicken gyros are a satisfying replacement for my beloved Plaka gyro, and it pleasantly exceeded my expectations. The chicken is super healthy and moist since it is marinated for at least an hour and then cooked in a tiny amount of vegetable oil, plus the tzatziki sauce is one of the best I've ever had. It's made with Greek yogurt, so the calorie content is much lower than what you would order at a restaurant. Plus it adds a little tang that makes it out of this world. Enjoy!

Printable Recipe 

Ingredients

 

Tzatziki sauce:

• 1 cup plain Greek yogurt
• 1 regular cucumber, peeled and seeded
• 1 tsp. minced garlic
• 1 tsp. white wine vinegar
• Salt and pepper
• Squeeze of fresh lemon juice
• Extra virgin olive oil

For the chicken:

• 2 tsp. minced garlic
• Juice of 1 lemon (2-3 tbsp.)
• 2 tsp. red wine vinegar
• 2 tbsp. extra virgin olive oil
• 2 heaping tbsp. plain Greek yogurt
• 1 tbsp. dried oregano
• Salt and pepper
• 1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces

To assemble:

• Pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin

   

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Meanwhile, chop the cucumber into small pieces. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, chopped cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Remove the chicken from the refrigerator. Add 1 tbsp. vegetable oil to a large skillet over medium-high heat, and cook until done, about 7 minutes. Transfer to a plate and let rest for 5 minutes. 

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Source: Adapted from The Girl Who Ate Everything

Peach Sorbet

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I go apple picking with my family every year, and since my due date is towards the end of September this year (which is when we normally go) we decided to bump it up to the end of August instead. No apples were available since we went so early, but we got a delicious assortment of peaches, tomatoes and potatoes instead. I thought it was a nice change of pace.

I wanted to make something refreshing with my load of peaches, so I opted to use my new KitchenAid Ice Cream maker and make some sorbet. The result was a perfectly icy mixture with a blend of sweet and tart flavors. This is a great palate cleanser after a hearty summer meal. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup water
• 3 tbsp. sugar
• 4 cups ripe peaches, peeled and cut into chunks
• 1 tbsp. lemon juice

Combine the water and sugar in a medium saucepan and bring to a boil over medium-high heat. Boil until the sugar is completely dissolved. Remove from the heat and allow to cool slightly.

Add the peaches to a blender. Once the syrup is cool, add the syrup and lemon juice. Puree until smooth. Refrigerate for at least 2 hours, or preferably overnight.

Freeze the purée using an ice cream maker. This usually takes about 12-15 minutes, but use the manufacturer’s directions. In the meantime, place a container in the freezer to chill. Once sorbet is done, scoop into chilled container and freeze until solid.

Source: SK Original

Grilled Vegetables with Lemon-Garlic Butter

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Happy Labor Day! I've got a great last minute side dish you can throw on the grill to wow your guests. Chris is a master on the grill, and therefore I love nights when he says he's going to surprise me with dinner. Most of the time that includes some sort of new grilled concoction, and I especially love when he finds a new way to grill my favorite vegetables.

We love grilled vegetables, but this last time he spruced them up by spreading homemade lemon-garlic butter over top. I was obsessed with the fresh butter flavor paired with the smoky flavor of the grill. I took the leftovers for lunch, and they were just as good the next day. Enjoy!

 

Printable Recipe

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 medium squash
• 2 ears of corn, husked
• 1/2 cup butter
• 2 tsp. lemon juice
• 2 tsp. garlic, minced

Wash the eggplant, zucchini and squash. Cut off the ends and then cut into 1/4" pieces.

Microwave the butter for 30 seconds, or until melted. Add the lemon juice and garlic and mix to combine.

Preheat the grill to medium-low heat. Brush the eggplant, zucchini, squash and corn with the butter mixture. Place the vegetables directly on the grill.

Turn the eggplant, zucchini and squash after 4-5 minutes and continue to cook on the other side for 4-5 additional minutes. For the corn, turn the cob every 3-4 minutes to get a good char on each side. Enjoy!

Source: Chris