Salads, Part II~Toppings! OR *How I Roll At The Salad Bar* :)

OK, we have our foundation covered.  We know what bed/foundation we want to lay down and now we just have to decide what goes on top.  As I said in my "opening blog" about salads, my goal is to expand your horizons.  I want to share some tips to help you step away from a "standard" green salad.  ALSO, I want to show how easy it is to make a kick-arss salad your evening meal and save a few pennies by making the gourmet salad you enjoy when eating out, at home!

Most of us are going to choose a salad dressing for one of our "toppings", BUT what comes before that?  What morsels of goodness have YOU reaching under the sneeze guard?

• Meat?
• Legumes?
• Veggies?
• Cheese?
• Fruit?
• Nuts?
• Crunchy Toasted Bread?

While I have numerous combos that I enjoy.  This is how I generally roll at the salad bar when I am making a MEAL of it:

• Foundation: Romaine and Mixed Spring Greens
• Toppings... (Get Ready!): Cottage Cheese, Peas, Red Onion, Garbanzos, Bleu Cheese Crumble, Beets, Hard Boiled Egg, Peppercini Slices, REAL Bacon Bits and Sunflower Seeds.
• Dressing: Whatever catches my fancy that day.

This salad has rich coloured veggies, so I know I am getting vitamins.  The cottage cheese and wee bit of bacon and nuts add protein.  Using RICH flavored toppings sparingly also keeps the calories down.

Yummy Veggies!

At home, when we are having a dinner salad before our evening meal, we keep things a little more simple:

• Foundation: Romaine and Mixed Spring Greens
• Toppings: Cottage Cheese, whatever veggies we have on hand ...generally tomatoes, cucumbers, mushrooms, beets.  I try to have *Home-made Croutons on hand and if not, we reach for roasted peanuts or sunflower seeds to add a wee but of crunch.   Sometimes I will toss in berries,  mandarin oranges or sliced apples to add some sweetness. 
• Dressing: *Home-made vinegarette, Dorothy Lynch or Poppyseed are our favorite dressings right now.  They are all light and a small amount adds a lot of flavor without adding calories. 

Mini Salad Bar In Your Own Kitchen

Having a dinner salad before your main meal is a KILLER way to add fiber to your diet AND helps manage your appetite.
Whether you are at a salad bar or making a salad at home the two things you want to remember when building a yummy salad are *texture and taste.  Never be afraid to mix sweet with salty.  Never be afraid to TRY something NEW! 

Now, while I can't list every possible salad topping, below you will find a few ideas.  I have broken the toppings down into categories.  Pick one or two items from a category, pick at least one CRUNCH factor category and I guarantee you are going to end up with a happy mouth and tummy as you enjoy your creation.

After my next blog "Dressings", I hope you will enjoy "Seven Days, Seven Salads".  A week of fun GREEN SALADS....MMMM

Meat~If you want to transform your salad from a side to a MEAL add a punch of protein.  Roasted, poached or blackened chicken breast that has been cooled....Salmon as well.  Ever had a Steak Salad?  SO GOOOD!  Dice up a leftover petite sirloin into your salad or try a *Warm Steak Salad. Pick up a THICK cut of your favorite deli meat and dicer up: ham, chicken, turkey, who doesn't love a good Chef Salad?  I am also going to stick Hard Boiled Eggs into this category, creamy goodness and a protein punch, we really enjoy this as a topping on our salads.

Legumes~ Add protein, add vitamins, add texture, add LEGUMES!  Kidney Beans, Garbanzo Beans, Lima Beans, Edamame!  Bean Salad alone is a refreshing summer treat..have you ever tried a spoonful on your salad!?

Veggies~
Add more CRUNCH and vitamins to your salad by adding any of the following: Carrots, Cabbage, Tomatoes, Peas, Cucumbers, Beets, Corn, Peppers, Jicama, Onion, Fennel, Mushrooms, Celery...of course the list goes ON!  Pickled veggies are so great for adding a huge punch of flavor to your salad.

*Rainbow Fiesta Chicken Salad

Cheese~
Generally if people are reaching for a salad they are "counting calories".  HOWEVER, it is OK to add some cheese to your salad.  There are MANY cheeses out there..MANY! If you choose cheeses that have BOLD flavors, you can not only add flavor, but also protein to your salad without adding a lot of calories.  I reach for  Bleu Cheese and Feta Crumbles for my salads (not at the same time), sometimes a wee bit of cheddar cheese.  Feta adds tangy, salty, creamy goodness and is low in fat.  Bleu Cheese adds a earthy tangy with a hint of sweetness to any salad. 

Fruit~
Aside from actual "Fruit Salads" I had never enjoyed fruit, in a salad till I was in my twenties.  NOW I adore fruit in my salad.  Fruits, fresh or dehydrated add a surprise POP! of flavor, not to mention fun texture to any salad: Apples, Mandarin Oranges, Pears, Grapes, Craisens, Berries, Avocado.  If this is a "new" idea for you, start simple with a sliced apple.  :)

Strawberries, Blueberries, Feta and Pecans~WHOOP!

Nuts~BRING on the PROTEIN and CRUNCH!  Nuts are sooo amazing in any salad.  Pecans, Roasted Peanuts, Roasted Sunflower Seeds are my favorites.  Of course Almonds, slivered or sliced are right up there as well.  Toasting your nuts will bring out their oils and richen their flavor.  You can do this by placing a single layer of nuts in a non-stick pan on your stove top.  Keep the heat at medium and keep a close eye on them; turning every minute, it only takes 5-10 minutes, depending on the nut variety and cut.  REALLY keep an eye on them, nuts can burn quickly.  I LOVE to *candy Pecans and Walnuts before I add them to my salad. 

Croutons~Flavor and crunch factor is what is all about with croutons.  Croutons are the NUMBER #1 topping of choice by Americans on their salads.  In Italy, they actually have a salad that utilizes croutons as the "foundation", Panzanella.  I am a big fan of homemade croutons. Easy and economical, take day old bread, leftover hamburger or hot dog buns and make tastey buttery nuggets that are SOO much better then what you buy in the store.  Scroll on down a few blogs and find my recipe for homemade croutons as well as a recipe for Panzanella Salad.

Homemade Croutons~THE BEST!

Well, there you go!  My take on fun salad toppings.  I would love to hear what YOU enjoy on a salad.  My friend Nancy mentioned her favorite addition to a salad is "Cilantro".  I guess I need to go back and add "Herbs" as another GREEN to add to your salad!  :)

*'s:  Home-made Vinegarette: Recipe on next blog!  Home-made Croutons: Please scroll down to find recipe on blog. Texture and Taste: This is REALLY what will AMP up your salad.  I will talk about this during "Seven Days, Seven Salads", STAY TUNED! :) Warm Steak Salad and Rainbow Fiesta Chicken Salad: Recipes will be posted during "Seven Days, Seven Salads".

Heads Up! Seven Up! ~ Lettuce Varieties

First of all THANK YOU for taking a minute to read my musings about food!

Second, If you missed my blog entry yesterday, take a quick peak, I am spending my next few blog entries talking about the wonderfulness of GREEN SALADS and yesterdays blog gives you an itinerary of how I am breaking down this GINORMOUS subject.  Today we are talking "Foundation", the bed of green lushness that will play host to the toppings and dressings you enjoy.

Watercolour by: Todd Koons

Speaking of ginormous, huge, lots, plenty, plethora...you get the idea.  :)  You would almost not believe the number of lettuce/greens varieties there are: Radicchio, Buttercrunch, Mignonette, Chicory, Red Coral, Romaine, Oakleaf, Cos, Rocket, Celtuce, Mizuna, Arugula, Bib, Iceberg....OH but the list does go on!

These varieties are separated into groups based on how they grow/form: Head, Cos/Romaine, Leaf, Asparagus and Chinese. These groupings also tell us a bit about how different lettuces/greens taste, as well as their water and vitamin content.

BUT! Let's leave that for maybe another time.  Let's talk taste, let's talk texture, let's get to that good green foundation.

HEADS UP! SEVEN UP! 

These are seven basic varieties of lettuce/greens you can find at your local grocer or produce stand. 

Romaine & Oak Leaf Lettuce

Romaine: If you are going to break yourself or anyone else away from the safety blanket of Iceberg Lettuce, this is a good place to start.  Romaine, is crisp and crunchy with a clean refreshing taste.  There are several different varieties of Romaine and all serve as a hearty base for any salad.  This  lettuce will hold up to creamy dressings and is the go to lettuce for the Classic Caesar Salad.

Oak Leaf: OK, this one is a bit tricky as Oak Leaf covers a wide scope of lettuces you see in the store or at your produce stand. Which means there is a wide array of textures and colours. When you see that Red Curly Leaf Lettuce, when you see almost anything that is not a Romaine, it is a Oak Leaf Lettuce. Clean in taste, crunchy in texture any of these lettuces are such a great option for your dinner salad. The wonderful thing about choosing Oak Leaf Lettuces over Iceberg, are the nutrients they contain. The RICHER the colour in the leaves the more vitamins YOU are getting~WHOOP!

Butter Lettuce

Butter: It is what it says it is...it's like "BUTTA".  :)   Soft with a wee bit of crunch as you bite into the silky leaves.  This "head style" lettuce; Butter Lettuce, is the girl you want to treat softly with light dressings, so as to not weigh her down.  Butter Lettuce leaves are pliable and have a cup like quality making them the perfect conduit for Chinese Chicken Wraps.

Arugula

Arugula: Spice'r up baby! Arugula is also known as,  "Rocket Green", it is a green with a bit of "bite" to it, a bit of a peppery taste if you if you will.  It is a great green to mix with any variety of lettuce to add a little KICK!  When eating Arugula you want to be mindful of where it is at in it's growth.  Baby Arugula is primo! The more mature this green gets, the more peppery and bitter it can be. (Hmm is there an analogy in there?)  I could die happy eating a salad of Arugula, Beets, Chev re, Apples and Pecans, drizzled with a vinaigrette.

Radicchio

Radicchio: Another spicy girl, Radicchio is a type of Chicory and has several varieties. The variety we most often see in America is an AMAZING rich plum/purple hue.  This lettuce adds depth and beauty in presentation and taste to your salad bowl.  It is crunchy yet soft in your mouth, toss it with some olive oil, sea salt and pepper and throw it on the grill for a few minutes, WONDERFUL!

Endive/Escarole

                                                    
Endive: Another Chicory or sometimes even called Chicory; LOVE, LOVE, LOVE! Endive! It has a wide scope of growth and flavor profiles, from the less peppery/bitter,compact heads of broad leaves, referred to as Escarole, to the CRAZY MOPS of Green Curly Endive, or Frisée.  Escarole make the best little containers for any filling your heart desires.  Perfect for a green appetizer, fill them with tuna, chicken, egg salad or a mash up of dressed veggies, nuts and fruit. Escarole like Radicchio, is also great on the grill.   On the other hand, Frisée adds a pleasantly surprising texture to your salad while continuing to lend the peppery/bitter flavor of other Chicories.

Watercress

Watercress:  MMMM..Watercress!  I LOVE this water dwelling green!  If you can't find Watercress at your grocer, check your local farmers market or produce stand for Nasturtiums. YES! a flower, but an edible one, one that will add peppery tangy goodness to your salad.  It is also going to be great in those Chinese Chicken Wraps you do with your Butter Lettuce or, for all you Avocado lovers out there (Kaycee this means you!) this great salad I found on Epicurious.
http://www.epicurious.com/recipes/food/views/Avocado-and-Watercress-Salad-242342

WHEW! hope I didn't loose you.  A lot of information!  The main thing I always want to encourage anyone to do is "TRY IT, YOU MIGHT LIKE IT!".  Our taste buds change as we age and what you may not have liked as a child might become a new favorite if you give it a chance.  Also, it is GOOD to step outside of the box and experience new things and a simple way to do that, is also a enjoyable way, tasting NEW FOODS!

Next blog we are going to talk about all sorts of yummy things you can put in your salads...some might even surprise you.  :) 

As always, please let me know if you have recipe quandries I am always happy to pass along a recipe!



ALL content accept noted images are original to Cobwebs To Cookies, please respect my time and creativity and ask permission before copying.

Photo/Image Credits: Romaine/Oak Leaf Lettuce- Stacey Roeber, Salad Greens Watercolour- Todd Koons, Endive-Photobucket:kaveh0dk, Radicchio, Butter Lettuce-www.natures-health-foods.com, Watercress-Blogthismedia, Arugula-Photobucket,Purplebabe85.

Green With Envy~Salads

“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar"  ~Oscar Wilde

I ADORE a good green salad!  Before a meal or as a meal, I am a salad girl. 

I thought it might be kinda fun to spend the next few blog entries talking about salads and how, if you haven't already, you can start exploring some new and wonderful ways of enjoying GREEN GOODNESS!

I know we will only be able to touch the tip of the Iceberg (pun intended :) when it comes to this topic but hopefully I can share some ideas that will have you enjoying some new experiences and possibly breaking out of a rut that we all sometimes fall into when it comes to cooking/food prep.

I was raised in a land where salads consisted ONLY of iceberg lettuce, tomatoes..sometimes cucumbers and on occasion a smattering of croutons. The only dressings I knew existed were: Ranch, Thousand Island, Bleu Cheese and my mom's homemade French Dressing.  It wasn't until I started my travels and culinary explorations that I discovered how BIG the Salad Bowl really is!

Tomorrow we tackle FOUNDATION~ What types of lettuces are out there, what do they taste like, feel like on your tongue.

Then it is on to TOPPINGS~ Cheeses, nuts, fruits, veggies.  WHEW! that might be a long blog!

We will finish with DRESSINGS~ From CREAMY rich goodness, to barely there, again, this might take a while.

I would love to hear what questions you might have about salads, any of the components, even if it is a dressing recipe you would like to have.  I will be sharing a few of my favorites.

GET READY TO TOSS!

KILLER Daffodils!?!

I LOVE the Spring time! 

The Skagit Valley, my home till last year, is 30 miles North of us. Tucked into this little valley are the largest producers of Tulip Bulbs in the world. If you are lucky enough to be in this area in April, you might just get to see the amazing Tulip and Daffodil Fields in full bloom. Rolling acres of colour that will amaze you!  

This means from February through April and sometimes into May, TONS of cut Daffodils and Tulips are available to us locals at such great prices I can't help but load my house up with fresh flowers. 

AND while I LOVE how the two blooms look together in a arrangement; if you are going to do this, it is important that you prep your Daffodils as they omit a toxic sap that will kill off your Tulips if you just cut and put straightaway into a vase or arrangement. Here are some tips...

Blushing Daffodils, I love their pink hue.

Pike Place Plethora!

...Do not harden freshly cut tulip flowers with freshly cut daffodils (Narcissus)! Freshly cut daffodil flowers exude a sap which contains chemicals that are toxic to cut tulips. .

For immediate use of freshly cut tulip flowers with freshly cut daffodil flowers, two systems are available:

1. Place the cut daffodil flowers in water overnight and then rinse the stems prior to use with the cut tulips.

2. Use 20-25 drops of bleach per gallon of water. Place the cut daffodil flowers in the solution for a minimum of one hour and a maximum of six hours. Subsequently, rinse the stems and use the flowers with the cut tulips.

If you look closely, EACH stem has two heads! Siamese Tulips!

Possible new variety?  Not sure about that but I am enjoying them!

PLEASE NOTE!  You can intermix bulbs when planting, this is only a caution for a cut arrangement.

Happy Spring Everyone!

A Whole Lotta Croutons Going On!

OK! You might get tired of hearing me say this..or rather "write this"..however, I am a big fan of tasty treats that save money and prevent waste.

Homemade Croutons are one of those tasty treats and also one of my favorite things to eat. I have yet to meet anyone that can resist them.  Even my carb conscious Aunt Bobbi, is a fan of these crunchy, herby, buttery morsels of goodness.

Not only do they cut down on waste, they are less expensive and a BAZILLION times tastier then store bought.

If you have 30 minutes, some bread that needs to be used up and a few extras, you are good to go.  If you don't have some bread lying around, no worries!  Grab a loaf of day-old from  your local grocer or bakery.  Here is the thing, you can use ANY kind of bread, even sliced sandwich bread will work.  Rye, Wheat, White, French, Olive...ANY kind of bread!

Once you have your bread base you can decide how you want to spice it up.  You can even make sweet spiced croutons which are yummy on top of pudding/yogurt, dipped in peanut butter or plain, paired with some fruit and cheese for a quick snack.

Savory croutons are also great paired with some fruit and cheese for a quick snack, sprinkled on top of a bowl of soup or of course next to salad dressing, America's top choice for a salad topping. 

There is even a Italian Salad called Panzanella that is made of croutons and veggies...MMMMMMMMMM! (Croutons for Panzanella are not toasted as long as regular croutons).  Below you will find links to a few of my favorite Panzanella recipes AND one of my own creations.

Suggested Savory Spices (My Favorites):

Kosher Salt
Pepper
Garlic~Powdered, Granulated or Fresh Minced)
Rosemary
Dill
Parmesan

These are the ones I utilize the most but there are TONS of spices, try some of your favorites.  Use a combo of what I have listed or just one.  My standard mix is Salt, Pepper and Fresh Minced Garlic.  I put the garlic in with the butter and oil as it cooks to infuse flavor.

Sweet Spices:

Sugar
Cinnamon
Vanilla Bean
Orange Sugar *see below*

*Orange Sugar~Zest of one orange per 1/2 C. of sugar.  Zest orange and in bowl with spoon or with mortar and pestle mix/force into sugar.  Store and use till gone.  Orange flavor will be most prominant the first few days after mixing.*

In addition to your chosen spices you are going to need a oil of some type to bind the spices to the bread and aid in the cooking.  I like to use a combo of butter and olive oil for my savory croutons and for my sweet, butter and a whisper of vegetable oil.  You can just just use oil if you want but I like the flavor the butter adds.

When making sweet croutons you can omit the vegetable oil but adding oil to your butter when melting; will keep your butter from burning, a trick I learned from watching Nigella Lawson, one of my favorite cooks.  You don't need to a lot, a few tablespoons will work.

You will need approximately 1/4-C. oil/butter combo, per 3 C. of cubed bread.  You can use less or you can even use a wee bit more, if you want some truly decadent Croutons. *wink* 

Whole Lotta Croutons ~ Stacey Harmon-Roeber

Day old or stale bread

Butter

Olive Oil or Vegetable Oil

Spices

Directions:

1. Preheat oven to 350 degrees F
2. In small saucepan on med/low melt butter and oil together. (If using fresh garlic, add now)
3. Cut or tear bread into cubes/pieces.  (As big or as small as you like)
4. Place bread on cookie sheet, heap into a pile.
5. Drizzle with butter/oil mixture
6. Sprinkle on whatever dry spices you have chosen.
7. Use spatula or hands and toss it all together.
8. Spread Croutons out evenly on cookie sheet.
9. Place in oven, center rack.
10. Bake for 15 minutes, turning/tossing every five minutes.
11. Enjoy!

All cut up.

Stacked and ready to be coated.

Mix'r up!  (I ditched the spatula and used my hands)

Warm, garlic, buttery crunchy GOODNESS!

Shorter cook time will make for softer croutons and longer cook time, crunchier croutons.  If making sweet croutons or using a lot of spices, keep a close eye on them as sugar and some spices can burn easily.

IF they last that long, croutons can be stored in air-tight container for up to one week. 

These are easy, economical, amazing YUMMINESS! Make them once and you will think twice before buying pre-made at the store.

Have your kids join you!  They will love sprinkling on the spices or helping tear/cut up the bread into small pieces.

Let me know what you think or if you have any questions!

Panzanella Recipes:

Fruit Basket Upset Panzanella ~ Stacey Harmon-Roeber

• 1 lb. Strawberries (topped and halved)
• 1/2 lb. Grapes (seeded and halved)
• 1 Pint Blueberries 
• 1 Pint Raspberries 
• 1 log Goat Cheese, refrigerated
• 4 tablespoons butter melted with 2 tablespoons vegetable oil.
• 1 loaf Italian Bread cut into 1-2" cubes.
• 4 tablespoons orange sugar *see below*
• 1/2 lemon, juiced
• 1/2 orange, juiced (use rind for orange sugar)
• 1/4 cup honey 
• 2 tablespoons balsamic vinegar

*Orange sugar- zest half orange and in bowl with spoon or with mortar and pestle mix/force into sugar*

Directions:

1. Preheat oven to 350 degrees F.

2. Toss the bread chunks with oil/butter mixture until the bread is wet with the oil, sprinkle with orange sugar. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes (toss/mix halfway through cook time). Remove and cool slightly.

3. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons safflower or vegetable oil and whisk together.

4. In bowl mix fruit and slightly cooled bread, drizzle with vinaigrette and gently toss. Crumble goat cheese on top and serve. (If you don't like goat cheese, top with creme fraiche or whipped cream)

This is a fun and surprising Spring and Summer Dessert, that takes little time but will WOW your friends and family.

Jamie Oliver~ http://www.jamieoliver.com/magazine/recipes-view.php?title=panzanella
Ina Garten~ http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html
Tyler Florence~ http://www.foodnetwork.com/recipes/tyler-florence/winter-panzanella-recipe/index.html

Recycled Hearts

My mom says that even as a kid I was "Earth conscience" ...but NOW I really feel a sense of urgency when it comes to respecting the GIFT that the Earth is to us.   
 
I also feel our society has turned too disposable.  How often do we THINK before we throw something away? When was the last time you took something to be repaired instead of buying something new? In some ways I think this attitude ebbs into our relationships as well.

I could go into a huge diatribe about how wasteful we Americans are and how I would really like us to value not only our resources but also, each other more.   Instead, I want to talk about ways you can NOT be wasteful.  How you can re-purpose items you might readily throw away and in turn, make a co-worker, friend or loved one smile.

Valentines is just a few days away and I love giving gifts. This is a perfect time for me to take some containers I have saved from the land-fill and turn them into something fun.  Two Slim-Jim canisters will carry treats to my niece and nephew in Idaho and a plastic deli bowl will be the perfect vessel for cookies. (I am not saying who that is for, they might read this) *smile*

 All you need on hand for these cute quick carriers is: Scissors, Double Stick Tape or Glue and Paper of your choice.  (I buy sheets of scrap-booking paper, use wrapping paper or cut up brown paper bags..another way to re-purpose).  If you are going to mail the carriers/containers you will also want: Super Glue and or Clear Packing Tape.

Not only will you be saving our land-fills, you will also be saving money on gift bags and wrapping paper and I betcha the money that you save, your friends and family will LOVE the creativity and care you put in. 

Recycled/Repurposed Containers

1. Pour yourself a glass of your favorite beverage, turn off the T.V, turn on your favorite C.D.

2. Measure and cut paper to size of area you want to cover.

3. Apply Double Stick tape  along edges and in middle area of what you want to cover. (You can use glue-stick or glue if you wish.  I like the adhesive power and ease of use, Double Stick Tape provides)

4. Press paper firmly to area that has been prepped.

5. If using containers for mail, apply super glue to inner rim of lid and place on container.  You might also want to add some clear packing tape.  *I checked with the local Post Office.  They will mail anything as long as it is properly packed/secured*

All you need!

Apply adhesive, then paper of your choice.

From "Slim" to P-H...PHAT!

                                              

The Stuffings.

Off to Idaho.

 "Forget LOVE, I'd rather have Chocolate" written in Pink Sharpe. 

You can add even more decorations.

HOW easy is THAT?  Your kids will LOVE this as a project as well!

You can also use these containers as storage around your house.  In your bathroom, office, garage, for your children's toys.....the uses are ENDLESS!

Other uses for re-purposing containers:

• Leftovers (Remember to NOT reheat in these containers or put hot foods in them).
• Carry home containers for dinner guests.
• Fill with sand or beans~great noisemakers for your toddlers.
• Toy storage
• In camp bin (sooo many uses for containers like these when camping.  From food storage to bug collecting)
• Vase for graveside flowers or drop and dash on a friends doorstop.
• Donate to local school or daycare.
• The list and decoration possibilities are endless as your imagination!

A easy decorative solution for office storage

or

fill me up and tie a bow on me for a fun gift wrap!

End cost~Approx. $.60

Now, stop throwing those plastic containers away or even in the recycle bin, re-purpose and re-use. 

OH! and Happy Heart Day to you all~xoxo Stacey

Sloppy Joe Pizza

Like most kids, when I was younger, I always wanted "name-brand" food.  I wanted Libby's on the label, Wonder Bread and Coca~Cola not Cragmont. It is only now that I am grown up, that I can appreciate the love and care that went into home-canned fruits and vegetables, fresh baked bread, the value of pinching a penny and the yummy results.  It is now that I can TASTE the difference between processed food and homemade, such a wonderful, wondrous difference!

So now that I am grown-up and KNOW BETTER, it is gratifying for me to make Sloppy Joe's the way my mom taught me, from scratch...not the Manwhich I desired in my youth, but just as easy and sooo much tastier.

The only twist I have put on my mom's recipe is by getting rid of the bun and serving the goopy goodness on a pizza crust.  This came from trying to cut down on carb's in my diet and in the end, me and my husband have come to prefer "Sloppy Joe Pizza" over Sloppy Joe's on a bun.

The first cooking trick I utilize with this recipe is cutting my ground beef with ground turkey.  This saves on calories, fat content and even your budget as ground turkey ring up at a lower cost than ground beef.  When cooked together the turkey will take in the flavors of the beef and you really will be hard pressed to notice it is in there.

My second trick is using "Boboli Pizza Crust".  Now, after my spiel about "name brand and store bought" I might be confusing you, BUT not only is it a time a saver, it is also the perfect base to support what will be piled on top.  While I will always advocate homemade, there are times I think it is OK to utilize pre-made/processed foods.

You can find the crusts at your grocer and sometimes even at the bread outlets.  They come made with white flour or with whole wheat flour and cost less the $4.00, at a grocery/bakery outlet as low as $1.00.  If you have the time, by all means make a THICK pizza crust but for this recipe, I recommend "Boboli" or even English Muffins as they share that bready, chewy texture that I LOVE!

Please let me know what you think or if you have any questions ~ Enjoy!

Sloppy Joe Pizza

3/4 lb. Lean Ground Beef
3/4 lb. Ground Turkey
1/2 C. Minced/Finely Diced Yellow Onion
1 C. Ketchup
1 T. Worcestershire Sauce
2 T. Mustard
2 T. Apple Cider Vinegar
1/4 C. Dark Brown Sugar (More if you want a sweeter taste)
1 t. Garlic Powder (You can saute 1 minced clove of garlic if you prefer)
If you are feeling adventuresome and like some spice, a couple squirts of Sriracha is divine!
Kosher Salt
Fresh Cracked Pepper

1-2 C. Grated Monterrey Jack or Colby Jack Cheese (As much or as little as you want)

Optional Toppings- Diced Onion, Green/Red or Yellow Bell Pepper, Avocado Slices.

Preheat oven, 375 degrees.  *Please see note below*

In a dutch oven or deep frying pan, brown ground turkey, beef  and onions together working the mixture together as it browns.

1. Once meat/onion mixture is browned, add remaining ingredients, salt and pepper to personal taste. 
2. Taste the mixture, you may want to add a wee bit more sugar or mustard depending on your personal preference.
3. Let mixture simmer for 15 minutes to make sure your spices bloom.
4. MOUND the meat mixture on top of crust, top with cheese and other toppings and bake for 20-25 minutes at 375 Degrees.

Mounded up.....

....ready to cook!

One slice is like one Sloppy Joe, this recipe serves 6 people, paired with a green salad and it is a quick, nutritious and easy meal!

Double your batch, and pile on top of English Muffins for a great party snack~men and kids LOVE these!

*OK, here is a tricky part!  I don't have a pizza stone and I like my crust crispy on the bottom.  So, before I preheat the oven I take a rack out of my oven to assemble pizza on top of rack.  Then with pizza on top, carefully put rack back in oven. When it is done, use a large pancake turner/spatula and slide out onto pizza, cookie sheet or cutting board.  For a less crusty bottom, just cook pizza on a cookie or pizza sheet.

Goopy, gooey, tomato-y, sweet and savory goodness!