Sloppy Joes

Research at the Carnegie Library suggests that the Sloppy Joe began in a Sioux City, Iowa, cafe as a "loose meat sandwich" in 1930, the creation of a cook named Joe."

The term "sloppy" comes from the fact that eating it as if it were a normal sandwich often results in the meat and sauce spilling out. It may also be served "open face", with the bun halves or slices of bread next to each other and the meat on top of each. A sloppy joe served with no bun at all is known as a saucy beefeater.

Sloppy joes are also referred to as wimpies in parts of the Northeast USA, especially northeastern Pennsylvania, as "yip yips" in parts of southwestern Illinois near St. Louis, and as slushburgers in parts of the Upper Midwest, including the Dakotas and Eastern Montana.Where did Sloppy Joe or Joes originate from:

If you look carefully, you can see the Red...White...and Blue colors in my photo; and one more interesting fact is that this beautiful Willow pattern china is from England...how apropos is that?! I served this all American comfort food up for myself for the 4th of July...our Independence Day, ...freedom from the British Colonies!

I mean, honestly! How much more American can you get?...Apple Pie and Baseball...Red White and Blue dessert?...its all good! While I was totally all alone...family still away on vacation/holiday, as the British would say...Cherio Jolly Good, and all that stuff!

I thoroughly enjoyed a tall glass of Zephyrhills Sparkling water with the Sloppy Joes...also all American, from Zephyrhills Florida. A slice of lime, and more lime juice...added ice cubes; wow! totally refreshing.

I'm sure there are lots of recipes for Sloppy Joes, but I happen to choose the recipe from

Ree Drummond (The Pioneer Woman) from Food Network 

Note: I made this with 1 lb. of lean ground beef, and did not use butter...only extra virgin olive oil. Also used less of the spices, of course...just broke it down to half the amount.

My son use to love sloppy Joes made with Manwich sauce with baked beans when he was little:)

 ...and later on in the evening, I walked over to the Intracoastal on the bridge and watched the fireworks!

Have a wonderful week ahead, everyone...and thank you for all your kind comments! xo

Kung Pao Chicken...and Cinco de Mayo!

What does a spicy Sechuan Chicken have to do with Cinco de Mayo?...absolutely nothing!

 The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico's Independence Day, which is actually September 16. 

Kung Pao, also translated as Gong Bao Chicken, a spicy, stir fry made with chicken, peanuts, and snow peas. My version with the bone-in chicken thighs...a healthier Sechuan version baked, instead of stir fried!

Kung Pao Chicken 
adapted from; Cooking Light magazine
Dec, 2010 

2 Tbsp. dark sesame oil
1 medium chopped onion
2 garlic cloves, minced
1 lb. skinless, boneless chicken thighs, cut into 1-inch piece
I used 1 package-4 pieces chicken thighs, with bone-in

3/4 cup water
3 Tbsp lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
I used 1 teaspoon chopped fresh ginger
1 to 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
I used 2 fresh red chile peppers thinly sliced
1 cup snow peas, trimmed
2  Tbsp chopped unsalted dry-roasted peanuts

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add
garlic; saute 30 seconds, stirring constantly. Add chicken, saute 3 minutes until chicken begins to brown.

My method:

I baked my chicken pieces, bone-in in my toaster oven on a foil lined baked oven pan...you can bake in a conventional stove oven as well, 350 degrees F. for about 30-45 minutes. Just add 1 Tbsp vegetable oil, salt, pepper, to taste, and your favorite spices, such as paprika, cumin, cayenne pepper, garlic salt with parsley is what I added.

Combine 3/4 cup water and the next 5 ingredients on the list...up to the crushed red pepper...stirring with a whisk until sugar dissolves.
Add water mixture to pa; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts
Yield 4 servings.
I added the peanuts with the chicken, at the last 10 minutes of baking!



Serve over Jasmine rice...cook according to directions!