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With the summer heat in full swing, I like to keep oven use to a minimum. I use my crockpot a lot more often, as well as the toaster oven and the stove top.

This sloppy joe spin-off is perfect for a summer dinner since it’s done completely on the stove. The recipe comes from Nadia G from Bitchin’ Kitchen (who bugged me at first but she’s grown on me — I’m not alone, right?), and I’ve tweaked it a bit. Her original can be found here, and mine is below.

I did add pancetta the first time I made it, but honestly I couldn’t tell it was even in there, and since it’s not exactly cheap, I’ve left it out since and can’t tell the difference.

The original says it makes only four servings, but I’m able to easily get enough for the 5 of us plus leftovers.

Sloppy Gino Sandwiches
adapted from Nadia G

1 pound ground beef
2 cloves garlic, minced
1 onion, minced
1 red or green bell pepper, diced
Salt and freshly ground black pepper
2 cups/1 large can pureed San Marzano tomatoes
1/2 cup Parmigiano-Reggiano, grated
1/2 cup chili sauce
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
Pinch cayenne pepper
A couple fresh thyme sprigs, minced
1 jalapeno pepper, minced
6 hamburger buns

Brown the beef in a large skillet until golden brown, about 5 minutes.

Stir in the garlic, onions and bell peppers and sprinkle with salt and black pepper. Add the tomatoes, cheese, chili sauce, paprika, sugar, vinegar, Worcestershire, cayenne, thyme and jalapeno and bring to a boil. Reduce the heat to a simmer and cook, covered, 15 minutes. Taste and adjust the seasoning.

Toast the buns in a grill pan or toaster and lightly spread with mayo. Divide the beef between the buns and garnish with more cheese if desired.

For all my love of chili, I have to admit that I’ve never had a white bean chili. There’s really no good reason for it other than I’ve just never gotten around to it.

So while I was writing up my dinner and grocery lists last week, I was looking around for a few new ideas to try and came across this white bean chicken chili recipe. I had pretty much everything on-hand already except for the beans and chicken, and I always love a recipe that makes use of the crockpot.

Except that I forgot it was a crockpot dinner and didn’t start it until late afternoon. I’m impatient and didn’t want to wait until the next day to try it, so I just made it on the stove and let it simmer for 90 minutes instead. It worked perfectly. Read More

I know it’s been a bit since I last updated, but I’m going to embrace the excuse that parents everywhere have used for decades: “But it was the holidays!” There, I feel better.

Today’s recipe is one I’ve made for years. It first appeared on the back of a Minute Rice box and I gave it a try, and though it was a hit with the kids, Mike wasn’t too crazy about it. That’s worked out well, though, as it’s become a meal the girls and I make when Mike’s out of town for work.

This can easily be chalked up to “trashy eats,” and I’m fine with that! It’s quick, easy, filling and cheap, and it doubles easily for leftovers.

Easy Cheeseburger Rice

1 lb lean ground beef
1 3/4 cups water
2/3 cup ketchup
1 tablespoon mustard
2 cups uncooked Minute rice, or other quick-cooking rice
1 cup shredded cheddar cheese

Brown ground beef in large skillet; drain.

Add water, ketchup and mustard. Bring to a boil. Stir in 2 cups uncooked Minute rice.

Sprinkle with 1 cup shredded cheddar cheese. Cover; cook on low heat 5 minutes.

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