Rachel Ray’s Super Sloppy Joes & Deviled Potato Salad


My Rating: Sloppy Joes – 5/5 stars Deviled Potato Salad – 2/5 stars
My Review: I love Rachel Ray; we use her pots and pans set so it was cool to use her recipes, too. The sloppy joe was so tasty!! Hands down the best sloppy joes I’ve ever had. The potato salad though… the green onions are WAY too much. Do not use two of them if you make this, use half of one. We made the mistake of following the recipe so we ended up having to eat around them but, even when we thought we weren’t getting a piece in our bite, there was always one there! Yuck!

Ingredients Needed:

Sloppy Joes

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • Buns

Deviled Potato Salad

  • 5 all-purpose potatoes, peeled and diced
  • Coarse salt
  • 1/4 onion
  • 3 tablespoons prepared yellow mustard
  • 1/2 cup mayonnaise, eyeball the amount
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot cayenne pepper sauce
  • Salt and freshly ground black pepper
  • 2 scallions, thinly sliced, for garnish

Recipes by Rachel Ray on Food Network (sloppy joes, potato salad)

One-Pan Maple Dijon Chicken Dinner


My Rating: 5/5 stars
My Review: I wasn’t sure if I was fond of brussels sprouts but, this meal changed my mind. I know I like them now; if they’re made right. They paired very well with the butternut squash. The maple dijon sauce was really tasty, it was sweet but, it worked. The chicken skin was nice and crispy, the meat was juicy and tender. I highly recommend this recipe!

Ingredients Needed:

  • 1 tablespoon olive oil
  • 4 chicken thighs (we used all thighs)
  • 4 chicken drumsticks
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon dairy-free buttery spread or coconut oil (can use more olive oil)
  • 8 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
  • 2 cups diced (1/2 inch) butternut squash
  • 1½ cups chicken stock
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard

Recipe by Alisa Fleming at Go Dairy Free

Vegetable Beef Barley Soup


My Rating: 4.5/5 stars
My Review: Mmm, beef and barley soups are one of my favorite kinds. The beef was super tender– melt in my mouth tender. The barley was perfectly chewy and I loved the mixed veggies. My only minor complaint is that the broth was a bit too tomato flavored.

Ingredients Needed:

  • 1 tbsp olive oil
  • 1 lb beef stew meat
  • 1 c water
  • 2 beef bouillon cubes
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 4 c beef broth
  • 1 celery stalk
  • 1 med. onion
  • 1 c quick-cooking barley (uncooked)
  • 1 (12 oz) bag of mixed veggies
  • 1 (15 oz) can diced tomatoes, with juice

Recipe by Melissa at Simply Whisked

14 thoughts on “Recipe Reviews #31

  1. I’m probably the only person that doesn’t find sloppy joes appetizing. It just doesn’t look like something I’d wanna eat.
    I’ve also never had butternut squash, brussel sprouts or barley….

    Liked by 1 person

    1. It’s pretty much like a sweeter chili that you eat on a bun instead of dipping bread into haha. I love ’em but I could see how you wouldn’t.
      I hope I have inspired you to try some of those things you haven’t then. ;D

      Liked by 1 person

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