What’s for Dinner: Sloppy Joes

I love that the honey is cooking more. That frees up time for me to do other things …like laundry and write about what he’s cooking. Hah! This week he brings…



I haven’t had these in forever. And it’s usually from a can. But it seems much healthier if you make it from scratch right?

Sloppy Joes
Adapted from Foodnetwork

1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 cup tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon A1 sauce
1 teaspoon mustard powder
3/4 teaspoon salt
3 tablespoons brown sugar
Freshly ground black pepper
8 potato burger buns

Brown the meat and the onion in a large skillet over medium-high heat for 5 minutes, breaking up the meat as it cooks.

Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.

Stir in the red wine vinegar, the molasses and the rest of the seasonings. Reduce heat to low, and simmer for 5 minutes more.

Scoop onto buns and enjoy!

Homemade Ramen Burger

So this is the newest crazy food thing. It doesn't seem that crazy to me though. I love ramen, and I love burgers…and now that its introduced together, you know I had to jump on that train! Since its only at the Smorgasbord in NYC I have to make it myself.

It was quite the adventure. I actually had to make it two nights in a row because I wanted to perfect it. The first night, I got the Asian flavors right. Sesame oil, soy sauce, white pepper, sriracha all the flavors that scream…ramen.

Now I can't make my own fresh ramen (yet! I dare to dream) so I had to get cheapie Japanese style ramen packets to start. It was pretty easy to make. I mixed cooked ramen noodles with an egg, then molded it in a wide flat ramekin, and pan fried it.

I seasoned ground beef with soy sauce, white pepper and sesame oil. Formed a patty, seared it then cooked it in the oven while I made everything else. Like a fried egg.

I am very proud of how it turned out, and taste testers agree, but its definitely way too intense for me to eat regularly. But I would make it again if someone wanted me to!


Oh, Pho REAL?

Picture by Deanna K.
People from my generation are going to love this. And when I say my generation, I mean the ones born and raised in America with parents who came here when they were super young and are pretty americanized too. ANYWAYS, I made pho. From scratch, at home. And after a few tastes and adjustment…it was actually GOOD. Like legit. Way proud of myself. However, I don’t think I’ll be eating pho for at least another two months. Those of you who have had homemade pho, know that you eat from that pot for A WEEK!

On a second note, you are going to love me, because I am going to tell you how I did it. No. I still don’t have measurements. You just have to eyeball it I guess. Two weeks before my mom passed away we spent the day making pho together. It was really hard to do it on my own, but I did it. Alone in the kitchen tears and all. But it made me really happy that I replicated it. She is proud, I know it.

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The Burger Joint


The long awaited epic burger adventure. Okay, maybe not so epic. I am a huge fan of burgers. Bacon cheese burgers in fact. When I go to five guys I always get a little bacon cheeseburger with pickles and sauteed mushrooms with ketchup, mayo and mustard. That is my ideal burger. I will murder it with delight. So when the Burger Joint opened nearby I decided to see what the fuss was about.


I really liked the atmosphere. Being an 80s baby I’m definitely a fan of the 80s album covers and metal lunch boxes lined up on the walls. They also had a couple of flat screens playing old movies from VH1.


Against the “vintage” theme they had a super high tech soda fountain. It was all touch screen and super cool. I could stand there and play with it all day… but I was hungry.


The tabletops were tiled with a cute image, they also had bigger booths available. Ketchup, A1, Vinegar and Grey Poupon were the available condiments. I ordered “The Burger” well done (I like the burnt charcoal taste in a burger) with bacon, pickles and american cheese with a side of fries. An order of fries is big enough to share so if you are not going alone, I suggest sharing because it’s caring!


Though I was sad there were no mushrooms to satisfy me, but over all I enjoyed the burger. Everything was quality, crisp pickles, patties made to order, bacon cooked to perfection, cheese freshly melted from the combination of hot goodness, nothing got soggy, and the bun was perfect. I would go back again, in the near near future. Just thinking about it makes me want another!

Rays the Steaks


Got another birthday dinner, and this one was at Rays the Steaks in Arlington. I am a huge fan of steaks. I’m pretty easy if you were to offer me a steak. I know. That’s bad.


They started us on slightly toasted herb bread pre drizzled in olive oil and seasoned cashews. We were super hungry so those disappeared immediately.


Per Laura’s recommendation we had the bacon wrapped scallops. They had a great char on them, I personally like the fresh of the grill taste. He did not. The scallops were cooked to perfection, not rubbery, great texture. The bacon really set it off. I am not sure if you are a fan of sea scallops, but these had a nice taste of the sea and just the bacon. I love it. I ate my piece and the rest of his.


Mixed baby greens in a balsamic vinegar dressing. ¬†There isn’t much you can say about a side salad, other than it was fresh and satisfying.


I ordered the 12 oz new york strip with the brandy mushroom cream sauce, medium. I usually prefer a fatty veiny ribeye. I thought maybe they overcooked it, but he assured me that was a medium. Maybe I should have ordered it more rare. I felt it was a little dry. However the sauce was delicious, no need to offend the chef with A1.


All the steaks come with the sharable mashed potatoes and creamed spinach sides, but I wanted sauteed mushrooms with my steak. So I got a medley of different wild mushrooms on the side. I am a fan. But you can have too much mushrooms… you know what they say about mushrooms, “Grows in shit, raised in the dark,” so I can understand why some people don’t like them.


They don’t have much of a dessert selection, so we opted for no dessert. They gave us two squares of what I think is peanut butter fudge. Unfortunately these went left untouched.


I probably would go again, and get a ribeye.

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