It got a little chilly this weekend. The string of above-freezing days was nice while it lasted, but we’re back to more winter-like temperatures. I shouldn’t complain…This isn’t as great of a winter as last year, but it’s still better than some of the others I’ve experienced since moving out here. I can deal with the cold…It’s the snow pile-up and the feelings of claustrophobia that compound my winter depression and make me climb the walls.
All that aside, I spent much of the weekend keeping busy with household stuff…Like finally putting away the Christmas decorations.
And getting the laundry and some light cleaning done. We didn’t have anywhere to go, so I also spent a good chunk of time in the kitchen, which I haven’t really gotten to do in awhile. Because of all that baking, etc., I wanted something easy but comforting for dinner:
Open-Faced Texas Toast BBQ Sloppy Joes.
Friday afternoon on my break, I searched for some recipes using ground beef. A couple weeks ago, Hy-Vee had the grass-fed beef I like back in stock:
And it was cheap! Cheaper than grass-fed beef normally is, and cheaper than conventional ground beef. So I stocked up–Basically getting 2 pounds for the price of one. And we all like beef, so we’ve been eating a fair amount of that, as well as chicken (which I also stocked up on the last time Hy-Vee had it on sale).
But anyway…I came across the recipe for the BBQ Sloppy Joes on top of Texas Toast and thought that sounded good. Slightly junky, yes, but it’s the weekend, and I had a salad on the side to try to balance it out somewhat.
Very very good. And rather quick to make, which is always a plus.
|Open-Faced Texas Toast BBQ Sloppy Joes||
- 1 lb. ground beef
- ¾ C ketchup
- 3 Tbsp. brown sugar
- 3 Tbsp. vinegar (white or cider)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. stone-ground mustard
- 1 tsp. onion powder
- 1 14-oz. can diced tomatoes
- hot sauce (optional)
- 4-6 slices of garlic Texas Toast
- ½ C shredded sharp cheddar cheese
- Brown the ground beef in a large skillet over medium heat. While the meat is cooking, whisk together the ketchup, brown sugar, vinegar, Worcestershire, mustard and onion powder in a small bowl.
- When the meat is no longer pink, drain well, then return to the skillet. Stir in the diced tomatoes and the ketchup mixture. Add in hot sauce, if so desired. Cover and cook over medium-low heat for 10 minutes.
- Prepare the Texas toast according to the package directions. Top the Texas toast with about a cup of the beef mixture, then with a couple Tbsp. of the shredded cheddar.
Another good comfort-food meal for a chilly evening! And now I’m off to bake a pound cake for work tomorrow!