When I was a kid I loved it when Ma would make Sloppy Joes for dinner. They were messy and fun and oh so good! Here is a Sloppy with Mexican and Southwestern flavors. Add some cheese then top it off with a pickled onion and cabbage mixture, sliced tomato and some avocado – A Sloppy José.

Making the Sloppy José

Th first thing to make is the pickled onions and cabbage.

Put the cabbage, sliced onion, lime juice, tajin and cilantro in a glass bowl.

Stir and cover. Let sit at room temperature for one to three hours.

Cook the beef in a hot, heavy skillet. I love my cast iron. Using a potato masher, break up the chunks while it cooks.

When it is nearly cooked through, add the taco seasoning, canned tomatoes with the liquid, chili powder and cumin. Simmer on medium high until the beef is cooked through and the sauce is thickened.

While it’s cooking, toast the buns. You can do it in a toaster, in the oven or on a hot, dry griddle.

To serve, put the cheese on the bottom bun

and top it with the meat. This will help the cheese melt better.

On the meat, add the cabbage mix, sliced tomatoes and avocado. Add plenty so it’s good and sloppy – that’s part of the fun!

And this delicious and sloppy sandwich

goes perfect with an Alcohol-Free Michelada ^[1]!

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Sunday is National Nacho day ^[7]. Nachos have an interesting history, but in their purest form they are just tortilla chips with melted cheese and served with salsa. Now we top them with all kinds of things – like beef and tomatoes – and make a meal out of them.

Here is a great batch with ground beef and cheese. Add olives and onions topped with tomatoes, avocado and sour cream – and they make a deliciously fun meal!

Here’s how you make the Beef Nachos –

Start by preparing the hamburger.

Mix the raw meat well with 1/4 teaspoon of baking soda and 1/2 teaspoon of kosher salt. Allow it to rest for 20 minutes. This helps to maintain the moisture so the beef doesn’t dry out.

Heat a heavy skillet and brown the meat. Add your favorite taco seasoning packet with 1/2 cup of water and simmer. When it’s cooked through, remove from the heat.

Cover a baking sheet with foil and spread the chips out over the foil.

Evenly spread the beef over the chips, then top with the onion,

cheese, olives and jalapeños.

Bake at 400 degrees for about 15 to 20 minutes, or until the cheese is melted and starting to brown.

Top the hot nachos with sour cream, chopped tomatoes and chopped avocado. Serve with salsa.

© Copyright 2022 The Lazy Gastronome

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I found this absolutely beautiful Arava melon. This green fleshed melon is dense and sweet like a cantaloupe and juice like a honeydew. Since there are only two of us, I needed to figure out something to do with half of it. As I thought about it, it occurred to me – the texture and flavor of the melon would go really well with avocado. Yes!! Avocado and melon salad!!

Here’s how you do it:

Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet.

Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle.

Do not over bake.

Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes.

Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat.

Just before serving, toss the melons with the yogurt mix, coating each piece evenly.

Serve garnished with cheese crisps on the top.

© Copyright 2022 The Lazy Gastronome

Goes great with the Grilled Lamb Burgers ^[12]!

Here are some things that are perfect to use for this recipe!

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We used to enjoy having a Sunday brunch. It was a way to kiss the weekend and prepare for the work week ahead. We are both retired now and we have brunch any day of the week!

This dish is easy and delicious. It’s an easy frittata with capers inside, topped with a cream cheese spread and delicious smoked salmon ^[17]. Served with greens and avocado – a delicious meal! There will be no leftovers.

Here’s How to Do it:

First, put the eggs, 1 Tablespoon of the whipped cream cheese, and a pinch of garlic salt into a large bowl and whisk until everything is fully incorporated. You can use a blender or emersion blender. I used a hand whisk. Next, gently stir in the capers.

Rub some oil in the bottom of a heavy casserole dish.

Pour the egg mixture in and bake at 350° for about 20 to 30 minutes.

The eggs will rise a little and get lightly browned on top as they cook. Poke it in the middle with a pick to test for doneness. If it’s done, the pick will come out clean when it’s done.

While it’s cooking, rub the greens with the oil and vinegar. I use my fingers and gently massage it.

Remove the frittata from the oven and let it cool 3 or 4 minutes.

While it’s cooling, mix the remaining whipped cream cheese with the cream and spread it over the top,

then add the salmon.

Finally, place some greens on the plate and top with a piece of frittata.

Add a little avocado and serve –  It’s brunch! I also used a little black lava finishing salt for flavor and presentation.

© Copyright 2022 The Lazy Gastronome

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Are you looking for a super easy yet hardy and delicious meal? Here is an easy burrito ^[22] bowl that’s made with deli chicken and canned beans.  Easy, quick and really delicious!

This recipe is for a single serving, but you can buy a whole deli chicken and more of the other toppings to serve the whole family!!  

Here’s How to Make Your Bowl:

In a small bowl, shred the chicken and toss with a the chili powder and cumin. If it got cold, heat it up with the spices on it in the oven or the microwave.

Heat the beans in a small pan. In a large bowl, assemble all the ingredients and top with salsa.

Easy and delicious! Serve with some warm tortillas!

Here’s a list of topping ideas:

• Cheese (Mexican, cheddar, pepper jack)
• Tomatoes
• Lettuce
• Cilantro
• Lime wedge
• Onion
• Jalapeño
• Refried beans
• Mexican Rice
• Chili Crisps (may be Asian but it’s so good on a burrito!)
• Sour cream
• Mexican Crema
• Guacamole
• Enchilada Sauce
• Whatever you like on your burrito goes in the bowl!

You can use leftovers too – beef, pork, tofu…

© Copyright 2021 The Lazy Gastronome

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