Monthly Archives: August 2014

Sloppy Joe chili fries

This recipe is brought to us from the latest Food Network Magazine.

The reason I latched onto this one when I found it is because it specifically calls for “pickled jalapenos” – I had been looking for dishes to add mine to.

That being said, no worries if you don’t have any – regular will do just fine.

Also, as I mentioned in my last post, my oven is currently on the fritz, so this was put together in a Dutch oven instead. I simply turned the fries around every once in awhile so the ones on the bottom didn’t get burned.


  • 4 large russet potatoes, peeled
  • 1/2 cup extra virgin olive oil, divided
  • 2 tsp chili powder, divided
  • 1 1/2 pounds ground beef
  • 1 bunch green onions, sliced, white and green parts separated
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 3 tbsp packed light brown sugar
  • 3 tsp Worcestershire sauce
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/4 cup chopped mozzarella cheese
  • chopped cherry tomatoes, for garnish
  • chopped pickled jalapenos, for garnish

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Veal meatloaf

After trying a bolognese sauce with ground veal, I used to the leftovers to make a meatloaf out of it.

Interestingly, my oven chose this time to stop working. So, time to break out that Dutch oven we received for a wedding present!


  • 1/2 pound ground veal
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/4 egg, beaten*
  • 1/4 cup ketchup
  • 1 garlic clove, minced
  • 2 tbsp chopped onion
  • pinch of salt
  • pinch of parsley
  • pinch of chili powder
  • pinch of black pepper

*It’s a quarter egg because I scaled down the ingredients to accommodate two people. I don’t think they’re that difficult to separate, though.

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Bolognese sauce

The husband likes a rich, hearty pasta sauce, not too watery. So I gave this one a try, adapted from my new Step by Step Cookbook.

Confession: Every single time I post a recipe I’ve tried without the first picture being that of the ingredients, it’s because I inevitably forget to include an ingredient in the picture. Which is every darn time, it seems like. 


  • 1 tbsp olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 tsp celery seeds*
  • 1/2 pound ground veal**
  • 1/4 cup dry red wine
  • about 18 oz of whole canned tomatoes, chopped, juice reserved
  • 1 tsp salt
  • pinch of black pepper
  • pinch of cinnamon***
  • 1/4 cup heavy cream, or more as needed
  • 8 oz spaghetti (I tried a vegetable-based spaghetti for the first time – great)
  • Parmesan or Romano cheese for garnish (optional)

*You can use finely chopped celery instead.

**You can also use ground beef, pork, or a combination therein.

***I accidentally put in too much cinnamon. To counteract that, I added some lemon juice and additional tomatoes, and that seemed to do the trick nicely. Also, you could use nutmeg instead of cinnamon.

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My top 3 wedding/honeymoon snafus

I am back.

Things were getting crazy right up before the wedding, and I had to take some blogging time off. Then of course, I was on my honeymoon. But now I’m ready to write.

As I transition to my new married name, my website will follow suit. Eventually, this will become

And yes, that is Nudi, as in, Al Bundy goes to the nudie bar.

One of the biggest challenges of this whole marriage thing will certainly be getting used to having a non-normal last name.

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