Great Kitchen

This Sloppy Joe Tater Tot Casserole is easy to make and delicious. A quick and simple from scratch sloppy joe mixture is topped with cheese and tater tots for an easy recipe everyone loves! INGREDIENTS 1 pound lean ground beef 1 cup chopped onion 2 stalks celery chopped 1 14 ounce can tomato sauce 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1/2 teaspoon salt 1 28 ounce bag tater tot frozen potatoes 28 oz 1 1/2 cups cheddar cheese shredded INSTRUCTIONS Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan. Brown the ground beef, onion and celery in a skillet. Drain any fat. Add the tomato sauce, Worcestershire sauce, mustard and salt to the browned beef and onion mixture. Stir to combine and let simmer covered about 5 minutes. Pour the meat mixture into the prepared pan. Top with half of the cheese. Top the meat mixture with the frozen tater tot potatoes and remaining cheese. Bake for 40-50 minutes or until bubbly and tater tots are b...

Ingredients ·          1 pound large shrimp preferably Key West Pinks ·          1/3 cup plus 2 tablespoons extra virgin olive oil ·          4 large cloves garlic peeled and pressed or minced ·          kosher salt and freshly ground black pepper ·          3 medium size zucchini ·          1 12- ounce package  DeLallo Organic Whole Wheat Linguine ·          3 tablespoons butter ·          1 lemon zested and juiced (about 3 tablespoons of juice) ·          1 teaspoon red chili flakes ·          1/2 cup...

INGREDIENTS 1 tbsp. extra-virgin olive oil 1 clove garlic, minced 1/4 tsp. chili powder 1 lb. large shrimp, tails removed Kosher salt 1 1/2 lb. tomatoes, seeded and finely diced (about 3 cups) 1/2 c. finely chopped white onion 1/2 c. finely chopped cilantro 2 jalapeño peppers, seeds removed and finely diced 1 avocado, finely diced 2 tbsp. fresh lime juice Tortilla chips, for serving METHODS : In a large skillet, heat oil over medium-high. Season shrimp with salt and add to skillet along with garlic and chili powder. Season with salt. Cook, tossing occasionally, until shrimp are pink and just cooked through, Using a slotted spoon, transfer shrimp to a cutting board to cool. Roughly chop shrimp into small pieces and scrape into a medium bowl. Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and  season with salt.  Mix until combined and ready to serve with tortilla chips.

INGREDIENTS 280g essential runner beans, sliced into 5cm pieces 2 tbsp extra virgin olive oil, plus extra to drizzle 4 garlic cloves, thinly sliced 2 x 400g cans essential plum tomatoes handful basil, roughly chopped 2 slices sourdough  DIRECTIONS 1. Blanch the beans in boiling water for 4-5 minutes; drain and set aside. Heat the oil in a wide pan, add the garlic and cook gently until soft for about 5-6 minutes. Add a pinch of salt into the beans; cook for 4-5 minutes. Drain the tomatoes in a sieve; add to the pan. Reduce the heat to low, cover and cook for 30 minutes, stirring once or twice to break up the tomatoes. 2. Uncover and cook for another 5-10 minutes until slightly thickened. Stir in most of the basil. Toast the bread, top with the beans, drizzle a little extra olive oil and the reserved basil to serve.