Unofficially summer begins this weekend. We’re a day behind everyone else because our weekend is Sunday and Monday – every week. This weekend is Memorial Day weekend.
For many folks this weekend begins the grilling season, but as you well know, Tall & Handsome grills year round. Yes, as the song say, “winter, spring, summer or fall…” you’ll find him at any given time in front of his grill.
So, today while many of you are gearing up for the big cook-out I thought I’d share a quick little recipe you can feed the family pre-cookout or for a fast after work meal or weekend lunch. I prepared it this week for T & H’s supper with his favorite side dish, my slow cooker (low fat) Creamy Jalapeno Corn.
Hope you enjoy Sloppy Joes!
1 pound lean ground beef
1/2 cup chopped celery hearts (about 2 stalks)
1 small onion, chopped
1 teaspoon minced garlic
1 8 ounce can tomato sauce
1/2 cup catsup
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard (I use Coleman’s)
1/4 teaspoon kosher salt*
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire Sauce
1 tablespoon dill pickle brine (juice) 0r apple cider vinegar (really! the dill pickle juice will give it a good barbecue flavor!)
- In a large skillet begin to brown the meat. Add the chopped onion, chopped celery and minced garlic and brown until meat is no longer pink and vegetables begin to soften, about 6 – 8 minutes on medium high.
- Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Stir occasionally.
- Serve with buns.
**Recipe can be doubled.
© 2016 Beverly Hicks Burch All Rights Reserved.