Mushroom + Beef Sloppy Joes

Check out my OUTRAGEOUSLY good sloppy joes...

These Mushroom + Beef Sloppy Joes are from my book Meat On The Side.

If you're looking for amazing comfort food that's also good for you, you owe it to yourself to give them a shot.

The secret is that the sandwich filling is half meat, half veggies! No need to feel guilty--you can eat up and enjoy!

Mushroom + Beef Sloppy Joes

servings: 4 Sandwiches

Ingredients:

• 1 tablespoon olive oil, plus more if needed
• 8 ounces ground sirloin
• 1 pound portobello mushrooms, stems discarded, caps finely chopped
• 1 small green bell pepper, cored, seeded, and finely chopped
• 1 small yellow onion, finely chopped
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• One 8-ounce can tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons white wine vinegar
• 1 tablespoon sriracha or other hot sauce
• 3 tablespoons tomato paste
• 1 teaspoon minced fresh thyme leaves
• 4 hamburger buns
• Finely chopped dill pickles, for serving
• Sliced pickled banana peppers, for serving

Directions:

1. Heat the oil in a large deep skillet over medium-high heat. Add the sirloin, breaking up with a spoon or spatula, and cook until it has browned, about 5 minutes. Then, if the skillet is too dry for sautéing the mushrooms, add a bit more oil. Stir in the mushrooms and cook until they are brown and tender, about 5 minutes.
2. Reduce the heat to medium. Add the bell peppers, onion, ½ teaspoon of the salt, and the black pepper to the skillet and stir to combine. Cook until all the veggies are tender, 5 to 7 minutes. Meanwhile, whisk together the tomato sauce, Worcestershire sauce, molasses, vinegar, sriracha, and the remaining1 teaspoon salt in a small bowl.
3. Add the tomato paste and thyme to the mixture in the skillet and stir to combine. Cook for 2 minutes. Then stir in the tomato sauce mixture and cook until the sauce thickens and coats the veggies and meat and all the flavors come together, 5 to 7 minutes more.
4. To serve, spoon the sloppy Joe mixture onto the bottom half of each hamburger bun, dividing it equally, and dot with some pickles and banana peppers before adding the bun tops.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

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Garlic + Parmesan Mashed Cauliflower

Mashed potatoes are wonderful, am I right?!

But when you’re looking for a healthier, more nutritious option—let’s talk about mashed cauliflower!

These days, it's not uncommon to have a Thanksgiving Day guest who steers clear of gluten.

And even if you don't, we all want to cook up something that will have everyone at the Thanksgiving table seriously wanting—maybe even needing—to go back for seconds.

It just so happens that you can serve your gluten-free friends and get everyone and their brother excited about the same fabulous food. I’m talking about a mouth-watering, velvety, cheesy side dish…

mashed cauliflower!

And not only is this dish healthy and incredibly delicious, but super simple!

Start by steaming up a little cauliflower and garlic…

Puree it with some cream cheese, Parmesan, and chives… 

And you'll find your result is the creamiest, most flavorful side dish.

It’s definitely worthy of a place next to (or in place of!) your traditional mashed potatoes.

Garlic + Parmesan Mashed Cauliflower

makes: 3 cups

Ingredients:

• 1 medium head cauliflower (2 pounds), broken or cut into bite-size florets
• 3 garlic cloves, minced
• 4 ounces cream cheese, at room temperature
• ⅓ cup grated Parmesan cheese
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon finely chopped chives

Directions:

1. Add the cauliflower and garlic to a large pot and fill it with just enough water so that the vegetables are covered. Simmer until the veggies are tender—about 10 minutes, then drain.
2. Next, place the cauliflower and garlic mixture in the bowl of a food processor. Add the cream cheese, parmesan, salt, and pepper, and pulse until the mixture is smooth, but with some small lumps. When you are finished, it should look similar to mashed potatoes.
3. Add the chives to the mixture in the food processor and pulse only a few times—just to combine. Then remove the cauliflower mash from the food processor, place in your favorite serving dish, and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

 

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Berry Keylime "Cheesecake"

A cheesecake with no cheese?! 

Now that's just silly talk...

Or is it?

While developing recipes for Dannon's Oikos Greek Yogurt I played around with the idea of making something sweet instead of savory out of the yogurt. But experimenting in the baking world usually means I end up frustrated, covered in flour, downing my 3rd glass of wine....

Well not this time!! This time (and maybe only this time) I am a genius! Or at least I created something edible ;)

RECIPE:

Crust:

9 Graham Crackers

2Tbs Sugar

4Tbs Butter, melted

Filling:

2 containers Oikos Key Lime Greek Yogurt

2 containers Oikos Strawberry or Raspberry Greek Yogurt

4 eggs

1 can sweetened condensed milk

4Tbs All Purpose Flour

Pulse graham crackers, sugar and butter in a food processor. Pat mixture into the bottom of a 9inch spring form pan. Set aside. In a bowl combine 2 containers of Key Lime Greek Yogurt, 2 eggs, 2 Tbs flour and half of the sweetened condensed milk. In a separate bowl combine the Berry Greek Yogurt with the remaining eggs, flour and sweetened condensed milk.  Add red food coloring to the Berry mixture and green to the Key Lime mixture if desired.  Pour Berry mixture on top of the crust, then slowly pour the Key Lime mixture on top of that. Bake at 350 for 35-40 until the center is set and edges are fully cooked. Refrigerate for at least 3 hour or over-night. Serve and enjoy!!

 

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Sweet Potato Souffle

"We're NUMBER ONE! We're NUMBER ONE!"

This is the chant of sweet potatoes everywhere...

What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!

It outscored the next highest vegetable by more than 100 points!!

But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!

Sounds pretty good doesn't it? ;)

RECIPE:

5 lbs sweet potatoes

1 tsp cinnamon

1/4tsp nutmeg

1/8tsp cloves

2tsp Salt

1/4 cup honey

2Tbs Dark brown sugar

2 egg

2 container Oiko Greek Yogurt - Plain

Pecans and dried cranberries to top

Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine.  Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!

 

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How to Make Lean Cuisines

RECIPE:   WATCH THE VIDEO!!!!  :)

 

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