What's For Dinner: Sloppy Joes

This past weekend I attended a blogging conference in Chicago. This is the third such conference that I have attended, though this was by far the largest in size. Inevitably I learn a lot by attending these conferences, and I always seem to arrive back home both incredibly inspired and slightly overwhelmed by all the work I need to do to make this blog the best that it can be. I have a few ideas in the hopper, so be on the lookout for a few changes here and there over the upcoming months. Of course, the content will stay the same, but I'd definitely like to give this site a little (much-needed) makeover.

The keynote speaker on Friday morning was Ree Drummond, better known as The Pioneer Woman. She is definitely a force to be reckoned with in the blogging world, and I admire how she has positioned her brand and broken out from the blogging platform into writing multiple books and hosting her own show on the Food Network.

Last week I had some leftover ground beef in the fridge, and D requested sloppy joes for dinner. I can't remember the last time I had a sloppy joe -- if ever -- but I was up for the challenge. A quick google search led me to The Pioneer Woman's recipe for sloppy joes. Since I didn't need to feed a ranchful of people, I scaled the recipe back to feed just me and D (with a few leftovers for lunch). These sloppy joes are full of flavor and get plenty of extra oomph from a whole pile of chopped veggies that are added into the mix. If you are a fan of spiciness, feel free to add in some tabasco or sriracha sauce to really kick it up a notch.

Sloppy Joes (printer-friendly version)
makes 4 sandwiches

1 pound grass-fed ground beef
1 teaspoon olive oil
1 small onion, diced
1/2 green pepper, diced (seeds and ribs removed)
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup filtered water
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon red pepper flakes
salt and pepper to taste
hamburger buns

1. Heat a skillet or Dutch oven over medium high heat. Add the ground beef and cook until brown. Line a plate with paper towels. Use a slotted spoon to transfer the browned beef onto the paper-lined plate to drain off excess fat.
2. Add the olive oil to a second skillet and heat over medium-high heat. Add the diced onion and diced green pepper and saute until softened, about 5-7 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the ketchup, tomato puree, water, brown sugar, chili powder, dry mustard, and red pepper flakes. Stir in the cooked ground beef. Simmer for 15-20 minutes. Season to taste with salt and pepper.
3. Toast the hamburger buns if desired. Spoon the meat mixture onto the rolls and serve immediately. Serve with the sides of your choice -- kettle chips and baked beans are my faves.

 (adapted from this Pioneer Woman recipe)