I sat his plate on his tray, handed him the fork and said "try it." And he gives me this smug look, shakes his head and said "no." NO? Again, "try it, baby." And again, smug look, head shake, "no." Monday, I wanted to scream. Today, I'm thinking this was entertainment for the evening. It is hard to explain how frustrated I was without seeing the look, but holy cow that look was just...smug. That's the best word to describe it. And the "no" was very short and woman-you-are-not-getting-me-to-eat-that. In the end, he ate ketchup and some peas. I'm still not sure who won this battle.
I think this may have been the first time we made Sloppy Joes from scratch. I will definately hang on to this recipe and use it again. I just won't count on Cooper having any. I also think I'll add the bell pepper earlier to sautee it a little more, since I'm not a huge fan of it. Oh, and I've aquired a serious addiction to caramelized onions. Thin sliced, sauteed, almost burnt. Coming from someone who previously hated onions in any form, this is big.
Chipotle Sloppy Joes adapted from Cooking Light
- 1/2 yellow onion, sliced thin
- 2 chipotle peppers plus 1 t sauce from 1 7oz can of chipotle peppers in adobo sauce
- 1 lb ground beef
- 1/2 bell pepper, diced
- 2 T tomato paste
- salt & pepper
- 1/2 t ground cumin
- 1 8oz can tomato sauce
Heat 1 t olive oil in a small sautee pan. Add onions and cook until golden brown, set aside. Chop the chipotle peppers and set aside.
Heat a large skillet over medium-high heat and coat with cooking spray or olive oil. Brown the ground beef, and add in the bell pepper, sauteing for an additional two minutes. Stir in the chipotle peppers, adobo sauce, tomato paste and remaining ingredients. Cook for another three to four minutes, serving about 1/2 cup on a toasted bun topped with the sauteed onions.