Sweet Sloppy Joes

I know there are tons of sloppy joe recipes to be found, many on the spicy side.  This is more of a kid friendly, slightly sweet version of a classic dish.  I personally think it requires some sort of fry as a side, sweet potato fries were my choice for dinner tonight.

This easily makes a hearty 6 sandwiches.

2 lbs Ground Chuck
1 Medium Onion, diced
1 Carrot, peeled and diced
1 Garlic Clove, minced
2 Cans of Tomato Sauce, no salt added (8oz cans)
1 Can Tomato Paste (6oz)
2 Tbsps Worcestershire Sauce 
1 Tbsp Yellow Mustard
1/4 Cup Light Brown Sugar (dark is fine too)
Whole Grain Hamburger Buns

In a large skillet over medium heat place a dollop of olive oil.  Let the pan heat through and then add the onion, carrot and meat.  Let the meat start to brown a little and then add the garlic.  Once the meat browns nearly all over, drain some of the liquid from the pan and then return to the heat.  Add the tomato sauce and paste, stir well.  Add the Worcestershire, mustard and brown sugar.  Let the mixture simmer on medium low heat for a good 15-20 minutes to let the flavors meld together.  Stir occasionally.  Serve on the hamburger buns and enjoy.

Dried Apples

These are a simple and delicious snack.  They take time to make so make several apples at a time and store in an air-tight container.

3 or 4 Apples, very thinly sliced (Gala apples are particularly good)
1 Tsp Cinnamon
1 Tbsp Sugar

Place a cooling rack in a baking sheet (this will prevent you from having to flip them).  Spread the thin slices out in a single layer (it may take more than one baking sheet).  Combine the cinnamon and sugar in a small bowl.  Sprinkle sugar mixture over the apples.  Dry the apples in a 250 degree oven for about 2 to 2 1/2 hours.  Depending on how thin you slice them, they should be just crispy and curling around the edges.

Roasted Potato and Onion Hash

Tonight was a quick easy meal of hot dogs (Ball Park Turkey dogs are great), green beans and this easy potato hash.  If you like crispy, crunchy potatoes as I do than place the baking sheet on the top rack of your oven.  If you are more of a soft, creamy potato lover, than place the baking sheet in the middle.

This serves enough for about 4 or 5 people, roughly 1 potato per person.  I am used to feeding little people so my portions can be off!

4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary

Spray some nonstick spray on a baking sheet.  Spread the potatoes and onion on the tray, mix them up.  Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat.  Sprinkle generously with salt and pepper.  Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.

Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.