Feeding a Farmer: Sloppy Joe Potatoes


I have a series called Feeding a Farmer. It’s food that can be prepared in a few minutes to make a meal for those last minute meal times.  To find out how this all originated, check out this link.  Keep in mind, none of these foods are glamorous…they are fast…and not bad tasting.

One of my favorite things to do is cook once and eat twice.  That just means the first time I cook, I cook with leftovers already in mind.  That’s what I did with this quick meal.  I made potatoes in my pressure cooked because I wanted to make Smashed Baked Potatoes (recipe can be found here) only I added extra potatoes to the pressure cooker knowing I’d have extra potatoes.

Then the next day I made Sloppy Joes meat for Hubby.  I was going to be gone that day and he could warm that up himself for lunch.  Rather than making one pound of hamburger’s worth, I made two pounds knowing I would have left overs.

The next day I took the leftovers from those meals and made Sloppy Joe Potatoes.

An hour or so before I expected Hubby in for lunch, I cut up the leftover potatoes.  I sprinkled the left over Sloppy Joe mix on top and put shredded cheese over the top of that.  When Hubby walked into the door I popped the whole plate into the microwave for about 4 minutes until everything was warm and the cheese was melted.

In the meantime I pulled some cottage cheese and cut fruit from the refrigerator and Hubby had a meal in five minutes.

These are really good…the kids love them too….and that’s how I feed my farmer.

French Onion Soup


I told you earlier about our day at the Amish but I didn’t show you what I bought…a box of HUGE onions.


At the auction they had a lot of three boxes like this.  Kayla took one and I took the other two.  We use so many onions at our house.  Both Hubby and I love them and well being I am the cook, the rest of the family tolerates them.

This is a lot of onions though so I was trying to think of what to do with them all….that’s when I remembered the wonderful taste of the onions in the bottom of the pan after making Kelli’s Chicken recipe.  That got me thinking..what if I do something similar with a beef roast and make French Onion Soup…so I did.

I took two of the HUGEST onions I had.  If using regular onions I’d say use at least four.  Chop them up and put them in the bottom of a oven dish.  I used my cast iron one.  From there…put in a beef roast.  I added a pack of onion soup mix, a tablespoon of beef bouillon and two cups of water.

I covered it and cooked it all for 2 hours.  It smelled wonderful.  I removed the roast…then tasted the onion mix in the bottom of the pan.  I added a little salt and pepper to taste and just a little more water.

From there I dished up four severing into bowl.  I put a slice of French Bread on top and put a slice of Swiss cheese over that.  I put all of the bowls onto a cookie sheet.  Then into the oven on broil for a few minutes.

It was really good.  Ever since we went to Chicago for a girls weekend years ago I’ve tried at various times to make some good French onion soup.  This was the best ever and I am no longer looking for a recipe…this one is it.

Hubby isn’t a soup eater so I wondered what he’s think..he hasn’t even had French Onion Soup before…He really liked it!!  By the way….the roast was really tasty too!

So what else am doing with all those onions…I can’t have onions like that and not make these homemade onion rings!!

A Guest Post from Kayla: Pressure Cooker Sweet Corn

I just had to share this new cooking method with my mom, so what better way than with a guest blog post? Earlier this week I cooked corn in my pressure cooker. It was so quick and I didn’t even have to shuck it first!
I found this method from Pressure Cooking with Lorna Sass. Peel off only the outer leaves for cleanliness. Trim the silks and the ends, leaving about 1/2″ each. Stack in your pressure cooker. Add 1 cup of water. Cook at full pressure for three minutes and quick-release the pressure. Using a very sharp knife, cut off the hard end of the corn, enough to remove all husks. Slip the cooked corn out of this end and all of the pesky silks will go with it!

Blueberry Zucchini Bread


Years ago my niece Crystal gave me a recipe for Blueberry Zucchini Bread.  It’s been a favorite recipe of mine whenever we have an abundance of zucchini.  The bread is good and moist.


One of the best parts…blueberries are typically reasonably priced when the zucchini is abundant.

Here’s the recipe:

3 eggs
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 tablespoon cinnamon
1 pint blueberries

Mix all ingredients together except the zucchini and blueberries.  Then add the zucchini and blueberries folding them in.  Put into 2 greased loaf pans.  Bake at 350 for 50 minutes.

It is so good.  I hope you enjoy it…we sure do!!