Sloppy Joes – Classic Sandwich Recipe

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This Sloppy Joes recipe will take you back to those “melt in your mouth” childhood days when you didn’t stop eating until your stomach hurt.  Even my wife mentioned she felt like Igor in the Disney Classic, “Ratatouille”, when his eyes lit up like light bulbs as he proceeded to drop his pen to the floor after he took his first bite.  “It’s that good”, she said.  So without further ado or more bragging, I give you another I give you Sloppy Joes!

Also, if you’re interested in other sandwich or burger recipes, I highly recommend the following.  I think you’ll find the titles are, at least, quite intriguing.  Bison Burger, Turkey Burger Sliders, Double Ground Beef Burger & Cheese Burger Pot Pie.

Sloppy Joes Ingredients:

2 1/2 lbs Ground Beef, cooked
2 Garlic Cloves, chopped
1 Onion, chopped
1 can Tomato Sauce
1 can Diced Tomatoes
1/4 cup Honey
1/4 cup Brown Sugar
1 tbsp Hoisin Sauce or Molasses
1 tbsp Worcestershire
1 tbsp Oregano, dried
1/2 tsp Chili Powder, optional
Salt and Pepper to taste

10-12 Hamburger buns

Pumpkin Pie Turnovers

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The Best Pumpkin Pie Turnovers

If you want to change up your Thanksgiving dessert this year or if you just want to try something fun, these Pumpkin Pie turnovers are just the thing and they taste great.  In this video tutorial, I make them small, like little mini turnovers but you can make them any size you want.  It doesn’t matter if you like to cook down a fresh a pumpkin and make these from scratch or if prefer to use a can of Pumpkin Puree.  Either way, you’re going to need basic Pumpkin Pie Ingredients, listed down below, to get this recipe started.

Pumpkin Pie Turnovers

Pumpkin Pie Turnovers Experience

My Experience with Turnovers is personal.  When I was a child, I was babysat by a family that owned an A&W shop that went belly up.  I stayed good friends with their son for years and eventually they got back on their feet and bought a bakery.  They delivered bread to local restaurants, sold all kinds of desserts, cakes, pies, donuts and of course Turnovers.  And just like the Poor Man’s Gourmet Kitchen, they didn’t care too much for waste.  So anything left over would often find its way home.  It wasn’t often, but sometimes my friends would offer me a slice here or there.  But, my absolute favorite was the turnovers.  I’m not sure they ever made Pumpkin Pie Turnovers, per say but I sure had my fair share of Apple, Lemon and Raspberry.

Be sure to check out my Pumpkin Pie Milkshake.  It’s so good and easy to make. You can even use leftover pumpkin pie as the base.

Pumpkin Pie Turnover Ingredients:

1 can or 4 cups Pumpkin Puree, plus can ingredients
(ground ginger, cloves, cinnamon, sugar, salt, eggs & evaporated milk)
Just follow the Manufacturer’s recipe recommendations

1 box Pie Crust dough
1 egg, for egg wash

Glaze
1/2 cup Powdered Sugar
1 tbsp milk
1/2 tsp vanilla
Add more sugar if you want the glaze thicker

Be sure to watch and follow the instructions in my video tutorial and bake the Pumpkin Pie Turnovers at 425 degrees Fahrenheit for 20 minutes.

Jambalaya with Shrimp and Andoulli Sausage

Jambalaya

You guys are in for a real treat if you like Jambalaya.  As always, I post recipes only as good as they come and the way I know they should be.  Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home.  i promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients.  Well, here it is, from Poor Man’s Gourmet Kitchen to yours.  Now go tear it up!

Jambalaya Ingredients:

2 Andoulli Sausages
1 lbs Shrimp, pealed and deveined
2 cups Rice
1/2 Onion, chopped
1 Bell Pepper, chopped
2 Garlic Cloves, chopped
1/2 tsp Anchovy Paste, or one crushed anchovy
1 cup Clam Juice
Chicken Broth (approximately 1 quart, watch video)
1 can Diced Tomatoes
1/2 can Tomato Sauce
1 tbsp Creole Seasoning (add more to taste for spice)
1 tbsp Worcestershire
1 1/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
Top off with Scallions