7UP CHILI LOOSE MEAT SANDWICHES

I originally found a recipe, 7-UP CHILIBURGERS, in a loose bound cookbook from 1977.  It was one of those compilation style books written for fundraisers for schools or churches.  I’ve modified it over time, but we love it.

7UP CHILI LOOSE MEAT SAMMIES
1 tablespoon butter
1 pound lean ground beef
1 small onion, chopped small
FRESH ground sea salt and black pepper
1 tablespoon WONDRA flour
7.5 ounce can 7UP or Sprite
3/4 cup Jalapeno ketchup
1 tablespoon Worcestershire Sauce
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1 tablespoon Franks, original hot sauce
Havarti slices

  • Melt butter in cast iron large skillet.
  • Add beef and chopped onion, browning until crumbly.
  • Drain off excess fat.
  • Return meat to pan and sprinkle with flour, stirring to absorb.
  • Whisk together the ketchup, Worcestershire, 7UP, hot sauce, chili powder and garlic powder.
  • Add to meat mixture and bring to a simmer.
  • Adjust salt and pepper to taste.
  • Cover and cook 10 minutes.
  • Split ciabatta buns in half.
  • Lay a slice of cheese on top of bread.
  • Spoon loose meat over cheese and enjoy!  They are also GREAT, but MESSY as whole sandwiches.

NOTE:  This is a good recipe to make double of and freeze half for a quick weeknight meal.

HONEY THYME GARLIC CHICKEN

HONEY THYME GARLIC CHICKEN
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons FRESH chopped thyme
FRESH ground sea salt and black pepper
6 boneless chicken things
2 tablespoons QUALITY honey
Juice of 1 LARGE lemon

  • Melt butter in skillet over medium heat.
  • Add garlic powder. onion powder, thyme, salt and pepper, cooking until fragrant.
  • Add chicken pieces to skillet, turning to coat.
  • Sear one side, 4-5 minutes.
  • Turn to other side, reduce heat to low, cover and cook 10-15 minutes until cooked through.
  • Remove chicken to plate.
  • Skim off fat and return chicken to skillet.
  • Whisk together the lemon juice and honey.
  • Drizzle over chicken and cook 3-5 minutes.
  • Serve over rice.

MAPLE PEPPER WINGS

MAPLE PEPPER WINGS
3-4 pounds chicken wings
1/3 cup all purpose flour
2 teaspoons baking powder
1 teaspoon FRESH ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon FRESH ground sea salt

  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • Toss flour, baking powder, pepper, salt and garlic powder in a large Ziploc bag.
  • Place chicken pieces in the bag, tossing to coat.
  • Shake off excess and place on baking pan in a single layer.
  • Bake 20 minutes.
  • Dip each wing in the sauce and return to pan on its opposite side.
  • Bake another 25 minutes until cooked through.
  • Dip in sauce a second time as you plate them.

GLAZE
2/3 cup PURE maple syrup
2 teaspoons FRESH ground black pepper
2 teaspoons Bragg’s liquid aminos
2 cloves garlic, minced
1 green onion, minced (optional) for garnish

  • Combine all ingredients in a small saucepan.
  • Bring to a boil over a medium heat,
  • Reduce heat and simmer, stirring frequently, 5-7 minutes until thickened.
  • Garnish if desired and serve.

7UP CHILI SLOPPY BURGERS

This was an actual “scrap” of a recipe torn from a typed book – maybe a church cookbook or some such type. It had such a unique name, 7-UP CHILIBURGERS, that I had to set it aside to try sometime. Fast forward many years and I ran across it again, this time vowing to make it soon. Fast forward a couple more years and here we are. All I can say is that I am truly sorry we didn’t try this sooner!!!! These were wonderful!

7UP CHILI SLOPPY BURGERS
1 tablespoon butter
1 pound lean ground beef
1 SMALL onion, chopped (3/4 cup)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon WONDRA flour
7 ounces 7UP
3/4 cup Jalapeno ketchup
1/2 teaspoon chili powder

  • Melt butter in skillet over medium heat.
  • Add onion and beef. Brown until beef is crumbled into small pieces and onion is cooked through and translucent.
  • Sift together the flour, salt and chili powder.
  • Slowly add the 7UP, stirring until smooth.
  • Add ketchup, Worcestershire and 7UP mixture to the skillet, stirring to blend well.
  • Cover and simmer 10 minutes.
  • Serve on buns.