Meet Noreen!

Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

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Ingredients

2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 stalks celery, diced,
2, 4 ounce cans sliced mushrooms
1 8 ounce can tomatoes & green chilies
1/2 cup brown sugar
1/2 cup prepared yellow mustard
1 1/2 cups ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons paprika

Step by Step Instructions

Brown ground beef in a large skillet until it is no longer pink.

Add onion, garlic, celery, bell pepper and mushrooms and stir well.

Add seasonings and stir well.

Combine mustard, ketchup, brown sugar, Worcestershire sauce and tomatoes and green chilies together in a bowl and stir well.

Add sauce mixture to the meat mixture and stir well.

Reduce heat and allow to simmer over low heat for 20 minutes, stirring occasionally to avoid scorching.

Remove from heat and allow to stand for 10 minutes before serving on soft buns.

Leftovers should be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

To reheat from frozen, you can place this on the counter to thaw and then heat on the stove or you can place in your slow cooker on low and allow to heat up for 4 to 6 hours.

ENJOY!

Homemade sloppy Joe Recipe, Noreen's Kitchen

Many of us grew up with a popular canned version of the quick sloppy Joe sauce and my mom made that a few times, but then she started making it from scratch and I have to tell you. If you are going to eat a sloppy Joe (incidentally not one of my all time faves), this is the one you want to eat! My mom makes hers a bit different, but mine is the one Rick and the girls love. Full of ground beef goodness, onions, bell pepper, celery and mushrooms. Yes, I put mushrooms in mine, but you can leave them out if they are not your jam. Then I build a sauce from condiments you already have! Ketchup, mustard, brown sugar, Worcestershire and then I toss in a small can of diced tomatoes and green chilies, otherwise known as Ro-Tel, for good measure. Don't forget some spices to round everything out! Garlic powder, onion powder, salt, pepper and paprika will give this the over the top flavor you will fall in love with.

Homemade Sloppy Joe's

This get simmered over low heat for about 15 to 20 minutes and then load into some warm hamburger buns and you are off to the races! Leftovers are even better because these flavors just meld and marry into an amazing taste sensation. I have even seen Rick eat this warmed up with just a spoon like a bowl of chili! Yes, it's that good!

Leftovers are easily saved in the fridge in an airtight container. These should be eaten inside of a week. If you want to make a big batch you can portion this out in containers and freeze for easy meals later on. This will keep frozen for up to three months, so bulk cooking this is an excellent idea. To reheat, you can thaw on the counter during the day or in the fridge overnight or you can do what I like to do and place the frozen sloppy Joe "brick" in the slow cooker on low and let it simmer during the day and you are good to go for dinner, just add buns and a salad an voila! Dinner is served!

The history of the Sloppy Joe is a bit murky but there are several theories of how it came to be. In the 1920's the loose meat sandwich was created in a small Iowa restaurant by a man named Floyd Angell this was nothing more than cooked ground beef in a loose sauce with spices served on white, sliced bread. In the 1930's and throughout, the addition of ketchup and other seasonings and vegetables is seen in many recipes. During World War 2, rationing was in place. Meat was a scarcity, so the Sloppy Joe was on many a table since it could be made with little meat and stretched with vegetables and even potatoes or rice to make sure everyone had enough.

The most likely source of the Sloppy Joe, however comes from a little place in the Florida Keys, incidentally called "Sloppy Joe's". The name spread far and wide during the depression. There were many restaurants with this name. There is also a line of thinking that the name simply stems from the fact that a hobo like man named Joe, was seen eating this sandwich and the name of the dish stuck. Like many an American tradition, we may never no the true origin of this delicious and flavorful family staple!

I hope that you will give these homemade Sloppy Joe's a try and I hope you love them!

Happy Eating!

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