Sloppy Joe's

1 lb ground beef
2-3 stalks of celery
1 small onion, chopped
1 can tomato sauce
1/4 c ketchup
1/4 c bbq sauce
1 tbsp brown sugar
1 tsp dry mustard
1 tbsp worcestershire sauce
1 tbsp vinegar

In a large skillet, brown ground beef, celery and onion.
Stir in remaining ingredients, cover and simmer for 15-20 minutes.
Serve on toasted buns.

Beef and Broccoli Stir Fry

3 tbsp corn starch
1/2 c water
2 tbsp water
1/2 tsp garlic powder
1 lb boneless round steak, cut into strips
2 tbsp vegetable oil
4 c broccoli
1 small onion, cut into wedges
1/3 c soy sauce
2 tbsp brown sugar
1 tsp ground ginger

In a bowl, combine 2 tbso corn starch, 2 tbsp water and garlic powder until smooth.
Add beef and toss.
In a large skillet, fry beef in 1 tbsp oil until done.
Remove and keep warm.
Stir fry broccoli and onion in remaing oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and reaming corn starch and water until smooth; add to pan.
Cook and stir for 2 minutes.

BBQ Beef

3 lbs boneless chuck roast
1/2 onion, diced
1 1/2 c ketchup
2 tbsp mustard
1/3 c brown sugar
1/4 c red wine vinegar
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Place roast in a crock pot.
Combine remaining ingredients in a bowl and pour over roast.
Cook on low for 8-10 hours.
Remove roast from crock pot and shread meat.
Place shredded meat back in croak pot and mix with sauce.
Cook for 15-20 minute with the lid off to reduce the sauce.

Salisbury Steak

1 can french onion soup
1 1/2 lb ground beef
1/2 c breadcrumbs
1 egg
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp flour
1/4 c ketchup
1-3 tsp worcestershire sauce
1/2 tsp mustard powder
1/4 c water

Mix together, 1/3 c soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape in 6 oval patties.
In a large skillet, brown both sides of patties.
Blend together flour and remaing soup.
Mix in ketchup, water, worcestershire sauce and mustard powder.
Pour over meat.
Cover and cook for 20 minutes.

Butter Chicken

1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste


Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.

Chicken Scaloppine With Lemon Glaze

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)

LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste)

In a small bowl or shallow dish whisk together mustard and eggs; set aside.
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.

Caribbean Jerk Chicken

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Mix all ingredients except chicken in bowl.
Pour over chicken.
Cover and marinate 1 hour or over night in fridge.
GRILL it!