Yeah, I may have picked up another subscription to a magazine. But, I let 2 of my other subscriptions expire, so I’m actually ahead of the game. When I received a letter asking me if I wanted to subscribe to Cooking Light for $10 a year, how could I refuse?? That’s less than a dollar a month!
My first issue was the April issue, and I headed straight to the Dinner Tonight section, where they give an easy recipe and recipes for sides to go with it. Since I have a bazillion tons of ground beef in my freezer from my side of beef, I was thrilled to see a recipe for sloppy joes.
I made the recipe as listed, except that I didn’t have any tomato sauce, so I just pureed a 14 1/2 oz can of tomatoes in the blender. Close enough. It’s not like sloppy joes are rocket science or anything. These were pretty darn good. They weren’t cloyingly sweet and there was a nice kick from the chipotle peppers. The carmelized onions added a little extra flavor and texture. All together, a nice, very quick and easy weeknight dish.
Chipotle Sloppy Joes
From Cooking Light April 09
5 servings (I had 4 generous servings)
2 1/2 cups sliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce (or pureed tomatoes)
5 (1 1/2-ounce) hamburger buns, toasted (or 4, if you are pigs like us)
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.