Mushroom and Pepper Frittata for Two

 Sometimes I need an easy meal. Just like everyone else, My husband and I have very busy lives. I'm now back to babysitting our adorable granddaughters; the on-the-go 3 year old, and her almost 3 month old baby sister who so far is rather laid back and still likes to sleep most of the time. So every weekday is very busy, and sometimes unpredictable. Last night I wanted something quick to make so I scouted out the fridge and used just what was available to make a Frittata for Two. It's not fancy, and it won't make it into the latest cooking magazine, but boy was it good! Filled with mushrooms and those small, sweet mini peppers that are in the produce isle, and a few other ingredients, I had a main dish ready in just a few minutes. And it was so good with toast and fresh fruit.

Mushroom and Pepper Frittata for Two
from Lynda's Recipe Box
Just about any veggies and any cheese will work. I used ingredients that were just leftover basically. Zucchini is good too. Here's my list.

4 large eggs
3 tablespoons half and half
about 2 ounces mushrooms, sliced
1/4 cup diced red onion
3 fresh, sweet mini peppers, coarsely chopped
about 1/4 cup shredded pepper jack cheese
1-2 tablespoons butter
salt and pepper

Preheat oven to 350 degrees. Prepare the peppers and mushrooms and onions, or other veggies of choice. Beat the eggs and half and half in a bowl with some salt and pepper. Heat an 8 inch skillet over medium heat. A non-stick skillet would be perfect, but I used a stainless steel pan and it worked fine, but I needed more fat so the frittata wouldn't stick. Also, make sure your skillet is oven safe.
Add 1 tablespoon butter to skillet. When it is melted add the mushrooms and stir around for a couple of minutes. Add the onions and peppers, and more butter only if needed and season with a little salt. Saute until softened a minute or two. Add the egg mixture and shredded cheese to the skillet and mix. Let cook a couple of minutes. Place frittata into the oven and bake for 10-15 minutes, until the frittata is set. It shouldn't jiggle when shaken. Add a bit of cheese to the top is desired,and bake for a minute,just until cheese is melted. Carefully remove skillet from the oven. NOTE! Handle is screaming hot! IT is so easy to forget to use a potholder when taking this out of the oven. (Has anyone other than me ever grabbed a handle in the oven, not thinking?  sigh.) Cut and serve; it is yummy.

Chicken Cacciatore

 This dish is delicious with tender chicken thighs in a healthy marinara style sauce full of sweet peppers and mushrooms. Yumminess on a plate! I've been wanting to make this dish since I first saw it on Pam's blog, but had kept putting it off with our extremely hot weather. But we've been blessed with much cooler weather this past week. Today it was only about 82 degrees, so I was craving some comfort food. After a long hot summer, I'm finding myself getting anxious for cool weather and the foods that go with it. Pam's Chicken Cacciatore is a fantastic dish and really hit the spot. She found this winning recipe at Cooking Light.

 Chicken thighs are browned in oil in an oven-proof skillet or dutch oven. Then onions, peppers and garlic are cooked and the sauce added. Pam's recipe calls for jarred marinara sauce, but I didn't have any, but I so wanted to make this, so I subbed a large can of crushed tomatoes. It worked very well. I added the tomatoes and herbs and popped it in the oven to cook. After it came out, I topped it with basil and some grated cheese. Outstanding meal! This be going on my rotation as it not only tastes delicious, but it is easy to put together, even for a week-night meal. Hope you give it a try!

Chicken Cacciatore
Adapted from Pam at For the Love of Cooking

Ingredients:
about 1 1/2 tablespoons olive oil- I may have used little more
6 boneless skinless chicken thighs, any fat trimmed off (Pam's recipe uses 4 thighs)
salt and pepper
1 1/2 cups of baby bell peppers, sliced - I used red, orange and yellow peppers
1 small sweet yellow onion, diced
1 1/2 teaspoons dried basil, or 1 1/2 tablespoons fresh basil
1/2 teaspoon dried oregano
8 ounces mushrooms, quartered or sliced-I used Baby Bellas
4 cloves of garlic, minced
1 can (28 ounces) of good quality crushed tomatoes
salt and pepper to taste
freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Heat about 1/2 tablespoon of olive oil in a large oven-proof skillet or dutch oven over medium high heat. Season each side of chicken with salt and pepper and add to the skillet. Brown for about 4 minutes and turn over; brown for another 2-3 minutes. Remove the chicken to a plate.
3. Add more oil to the skillet; add the onions and mushrooms. Cook for a couple of minutes until mushrooms give off most of liquid. Add the peppers to the skillet; cook 1 minute, then add the garlic. Cook until garlic is fragrant, about 1 minute. Add the canned, crushed tomatoes to the skillet. Stir in the dried oregano and basil. Season with salt and pepper. Add the chicken back to the skillet. Bring to a simmer and then place pan into the oven. Bake for 30-35minutes until chicken is done. Larger thighs could take a few minutes more.
4. Remove skillet from oven; top with fresh basil and grated Parmesan cheese. Serve with pasta if desired. Or just sop up the sauces with crusty bread. Thanks Pam for a delicious dinner-Enjoy!

Mediterranean Style Pasta Salad

Well summer is here and I've begun making salads every other day or so.  Seems like they taste so good when the weather gets hot. I made a really good pasta salad last week, then had some computer issues and couldn't post it. But here it is, just in time for Fathers Day. If you are a fan of pasta salad with lots of veggies and a tangy dressing then I'm sure you'll love this. I have fresh herbs in the garden so they flavored this Mediterranean Pasta Salad very nicely. Here's my recipe.

Mediterranean Style Pasta Salad

From Lynda's Recipe Box

12 ounces pasta-I used Rotini

1 pint grape tomatoes, cut in half

1/2 or so of a cucumber, peeled and sliced thin, seeded if desired

1/2 half of a red onion, cut in half and sliced thin

1/2 of a green or red bell pepper, diced

1/4-1/2 cup coarsely chopped olives, optional- I used some Kalamata olives

 which my husband did not like, sigh.....

about 1/2 cup grated Parmesan cheese or crumbled Feta cheese

Dressing ingredients:

2 tablespoons fresh Basil, rolled up and thinly sliced

1-2 tablespoons fresh oregano, minced

1/3 cup olive oil

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic, pressed

Combine all dressing ingredients in a jar with a lid; shake until well combined

1. Cook pasta according to package directions for al Dente. Drain and rinse thoroughly in with cold water. Drain well.

2. While pasta cooks, make the dressing. Combine all dressing ingredients and set aside.

2. Slice and dice all the vegetables and add to a large bowl. When pasta is drained add to the bowl with the veggies. Pour the dressing over all and stir carefully to combine. Refrigerate until ready to serve. Before serving garnish with some whole Basil leaves and a sprinkle of cheese, if desired. Enjoy! Leftovers taste great too!

NOTE: I like a tangy dressing, so I taste the dressing before I add it to the pasta ingredients, and sometimes I'll add 1 or 2 more tablespoons of vinegar.

If you need some salad ideas for this coming Father's Day dinner, here's a link!



Cajun Chicken Pasta - On the Lighter Side

 This may be a lighter version of the normally cream laden Cajun Chicken Pasta, but you wouldn't know it once you get a taste. This dish is just as packed with flavor and just as satisfying as the more fattening version. The cream sauce is actually made by combining low fat cream cheese, low fat milk and flour, and mixing into broth to make this dish so creamy and delicious. There are tons of veggies and I used a whole grain pasta, so this was healthy as well as packed with flavor from the Cajun spices. We loved it, so I'm already planning to make it again in a couple of days.

 This dish comes together very quickly after you get all the vegetables prepped and the sauce started. So it is crucial to have everything ready to go before you begin cooking. I made a few adjustments to the recipe, but nothing major. I made my own Cajun spice mixture, so that I can better control the salt. I used a little more olive oil, and 2% milk instead of skim, plus a couple of other slight changes. Be sure to check out the original recipe at Skinny Taste. There are many great looking recipes there. Now here's the recipe for this fantastic dish. I hope you will give this a try.

Cajun Chicken Pasta (On the Lighter Side)
Adapted from Skinny Taste

8 ounces uncooked linguine-I used Barilla's whole grain spaghetti instead
1 pound chicken breasts, cut into strips
1-2 teaspoons Cajun seasoning- I used almost 3 by the time it was done
about 2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
1/2 of a red onion, sliced
3 cloves of garlic, minced or pressed
2 tomatoes, diced- I used Roma tomatoes
1 cup, fat free, low sodium chicken broth
1/3 cup skim milk- I used 2% because that's what we use
1 tablespoon flour
3 tablespoons light cream cheese
salt and pepper to taste
2 scallions/green onions, sliced

Directions:
1. Prepare all the vegetables, mushrooms and chicken.  Add the milk, flour, and cream cheese to a blender and  pulse until well combined and smooth. Set aside. Season the sliced chicken well with Cajun seasoning, and salt if needed. I used 2 teaspoons Cajun seasoning on the chicken. Use more or less, according to your preferences.
2. Cook pasta in salted water according to package directions.
3. Heat a large nonstick skillet over medium-high heat and spray with cooking spray. (I used a stainless skillet, so I had to use 1 tablespoon oil.) Add sliced chicken to skillet and saute for 5-6 minutes until done. You may need to do this in 2 batches. When done, place chicken on a plate and set aside.
4. Add 1 tablespoon oil to the skillet and reduce heat to medium. Add peppers, onions, mushrooms, garlic and a pinch of salt to skillet and saute 3-4 minutes. Add diced tomatoes and just heat through. Reduce the heat to medium low and add the chicken broth. when it simmers, stir in the cream cheese slurry, stirring until thickened about 2 minutes. Taste the sauce and adjust seasonings, if needed. I added a bit more Cajun spice at this point plus more salt.
5. Stir in the cooked pasta and heat through. Top with the sliced green onions and fresh ground pepper.  Boy is this good; Enjoy!

Chicken Fajita Nachos with Easy White Cheese Dip

 I love the Fajitas at our local Mexican restaurant, and the Nachos too. Our favorite restaurant makes what they call "Fajita Nachos" with your choice of steak or chicken, and instead of using shredded cheese, they smother the nachos in their Queso Blanco Dip. My goodness, talk about deliciousness on a plate! So, I've tried to recreate this fantastic dish at home the last couple of weeks for my husband and I, just in time to celebrate Cinco de Mayo too!
 I took pictures both times trying to get a good one. Seems that the cheese looked better in my first photos, so that is why you'll see two different shaped plates.

 I don't normally order the white cheese dip at the restaurant, because I really prefer their salsa with the chips, but, when that Queso Blanco is covering nachos, I say yes please. Their simple white cheese dip really adds to these nachos and some of the other dishes on their menu. I haven't perfected the Queso Blanco yet, but it turned out pretty good this time. I kept it very simple. Make the cheese dip first, before you start the nachos, so the flavors have time to come together. It is quick to make since it is done in the microwave.
 I have to admit that I wasn't good at measuring; I tend to cook by looks and taste, so hope this doesn't keep you from trying this dish. We definitely enjoyed these nachos, twice so far, and I'll make them again. We tend to crave this type of food quite often.

Chicken Fajita Nachos with Easy White Cheese Dip

From Lynda's Recipe Box- made for 2

Nachos ingredients:

2 boneless, skinless chicken breasts

2 cloves garlic, minced

about 1 tablespoon fresh lime juice

salt and pepper

about 1/4 teaspoon cumin

about 1/2 teaspoon chili powder

1/2 half of a large yellow onion, sliced thin

1 green bell pepper, sliced thin -or a mix of colored peppers- I used red and green this time

white cheese dip

diced tomato for topping

diced avocado for topping, or any other topping you desire

good quality tortilla chips

Directions:

1. Make the cheese dip first; set aside.

2. Cut each chicken breast in half lenght-wise, and then slice each piece into thin slices against the grain. Place chicken in a bowl with the lime juice, salt and pepper, cumin, chili powder and the minced garlic and toss to coat evenly.

3. Heat a skillet over medium high heat. (I used my cast iron skillet.) Add 2 tablespoons of oil and add the sliced chicken to the pan. Let cook for about a minute then begin to stir and turn the chicken pieces as they brown, breaking them apart. When no pink remains and chicken is done, remove the meat to a bowl or plate. You may have to do this in 2 batches, if using more than 2 chicken breasts.

4. Add more oil to the skillet and add the onion and pepper. Stir it around as it cooks for 2-4 minutes, just until it begins to slightly soften. Remove veggies from pan.

5. Plate the nachos. Lay the tortilla chips on a plate, then add the onions and peppers, then the chicken. Smother the nachos with cheese dip, then add the diced tomatoes and avocado and other toppings that you desire. Enjoy!

Easy White Cheese Dip -Queso Blanco

1/2 pound white American cheese*, shredded, or diced small

3 small, yellow pickled chili peppers*, or 1 small pickled jalapeno pepper, minced

1/2 cup milk, more or less, depending on how well the cheese melts

Place cheese and milk in a microwave-safe bowl and microwave on high for 1 minute. Remoe bowl and stir well with a fork, or if it is really soupy a whisk. Stir until the cheese and milk is very well incorporated. It will depend on the cheese brand as to how well it melts and whether you will need more milk. If the dip isn't melted enough, microwave another 30 seconds and continue this until the cheese is melted. Add more milk as needed to get the consistency you want. Stir in the minced pickled peppers.

*Notes: White American Cheese is found at your local deli. I bought the Prima Della brand from Walmart and it melted well with less milk than another brand I bought earlier. Land of Lakes is supposed to be a good brand of cheese for dip making.

* Pickled yellow chili peppers, or pickled jalapenos are found on the pickle isle at your grocers. Trappy's  or Mezzetta are 2 brands I can buy here. They work really well in this dip.

NOTE: I found that many Mexican restaurants use white American cheese for the Queso Blanco that they serve.



Guacamole Dip

 Raise your hand if you like Guacamole! I sure do. I'm addicted to avocados anyway, so when you add in all the other goodies and chips, well, Guacamole is heaven on a chip. Creamy or chunky, I don't care, I'll take it please. My husband doesn't like it at all, but I don't mind. I just don't have to share it! Hehe.
I've had this recipe for many years and have found that you really have to go by taste when making Guacamole Dip. Avocados come in different sizes, as do tomatoes, so following the recipe to a tee is difficult. If you have made this dip before you already know this, but if you are making it for the first time, you have to learn to adjust the recipe to you personal likes. When avocado are large, I use more tomato, when they are small I use less tomato. Just make it yours. Don't use what you don't like. Here's my recipe from the archives.

Guacamole Dip
From Lynda's Recipe Box

2 ripe avocados
1 tomato, diced- I used 1 Roma this time
1/2 of a small onion, diced, or to taste-I only used about 2 tablespoons
1 or 2 small jalapeno peppers, seeded and diced-sometimes I use pickled jalapenos
1 tablespoon fresh lime juice, or to taste- Don't leave this out; it not only adds flavor, but helps to keep the avocado from turning brown.
1 clove garlic, minced-optional (I don't use)
1/4 -1/2 teaspoon salt
black pepper to taste
about 2 tablespoons cilantro, optional

Cut the avocados in half length-wise, and using a spoon scoop out each half and put in a bowl. Mash well with a fork. Add the remaing ingredients and stir. Place plastic wrap right on top of the dip to seal out any air. (Guacamole will turn dark as it is exposed to air.) Chill dip well, and serve with tortilla chips. Enjoy!
Try this Fresh Orange Guacamole, for a different twist.

Fresh Broccoli and Califlower Salad

My husband wanted me to make this salad last week, so it was an opportunity to re post this recipe that was one of my firsts posts when I started my blog. This is another delicious old recipe from years ago. My grandmother introduced this wonderful, fresh salad to us and it became a most requested dish at our family gatherings, especially Easter, Thanksgiving and Christmas. If you don't like uncooked veggies, you may not want to read further, but we love our fresh, crisp veggies here. This Broccoli and Cauliflower Salad is dressed in a tasty ranch style dressing and stays crisp for a couple of days. It makes a good sized salad though, so it's perfect when you need to feed a crowd. Whenever I make it, I think of my sweet, wonderful grandmother, who lived to be 92 years old. I feel so blessed to have had my grandmother for so many years and to have so many wonderful memories of her. We will always enjoy this salad of hers. I hope some of you will give it a try also.

Fresh Broccoli and Cauliflower Salad

From Lynda's Recipe box and my grandmother

1 head of cauliflower, cored and cut into florets

1 large head of broccoli, cut into florets(bite size pieces)

2 carrots, peeled and sliced thin

1 red onion, diced-or I like to use Vidalia onion when available

1 green bell pepper, large dice

2 stalks celery, sliced- I don't always use this

1 8 ounce carton of sour cream- I use low fat

1 cup mayo-I actually measure the mayo into the empty sour cream container, just like my grandma did

1 package Hidden Valley dressing mix-the dry mix

Cut all vegetables into a large bowl. Mix sour cream, mayo and dry Hidden Valley  dressing mix in a bowl. Add dressing to vegetables and stir until well incorporated. The dressing will be thick at first. Keep refrigerated. Will stay fresh for a couple of days. Enjoy!

One - Minute Tomato Salsa

I can make a meal out of only chips and salsa, lots of salsa. And it is one of my favorite things when we go to our favorite Mexican Restaurant. They have the Best chips and salsa ever.
I found this recipe for One Minute Salsa in a Cook's Country Magazine last year and I've made it numerous times since then. I personally really like it, but it isn't quite as good as the restaurants. And of course it is not going to be as yummy as a fresh salsa made with garden grown tomatoes, no way. But this salsa is still one that I crave. After all, I can have a tasty salsa in just about one minute. All you need is canned, diced tomatoes, and some other ingredients that really freshen this salsa up. Fresh cilantro and lime juice really give it a flavor boost. Ingredients are pulsed quickly in a food processor and viola - salsa and chips are yours. Hope you'll give it a try.

One - Minute Tomato Salsa
adapted from Cook's Country
This recipe makes a mild salsa.

1/2 of a small red onion, quartered
1/4 cup fresh cilantro leaves- Cook's used twice as much
1/4 cup jarred, pickled jalapeno slices, drained
2 tablespoons lime juice
1 garlic clove, peeled- Cook's used 2
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes

1. In a food processor add the onion, cilantro, jalapenos, garlic and salt. Process until coarsely chopped.
2. Add tomatoes to processor and pulse until combined, about 2 or 3 quick pulses. If desired, drain salsa in a fine mesh stainer to remove some of the juices. Transfer salsa to a serving bowl. Stir in the fresh lime juice. Serve with chips and enjoy!

NOTE: I've found that different brands of tomatoes vary and that will make a difference on whether or not you will need to drain them for salsa. Also, use good quality canned tomatoes. I've used Hunts and Red Gold brands with success. Also, fire roasted tomatoes are nice in this.

My Mama's Stuffed Bell Peppers

I grew bell peppers in my garden this summer, and they did pretty well, if i do say so. I had these last four peppers and decided to make Stuffed Peppers like my Mother used to. I don't know if she had an exact recipe or if she just did made them from memory, but her stuffed peppers were always delicious! I try to make them several times a year so that I don't forget how, so I guess it's high time that I wrote the method down. That's why I started this blog anyway, to put old family recipes on paper so that I wouldn't forget them. These peppers certainly qualify as an old family recipe. So let me tell you how to make these marvelous peppers! First off, you need to brown some lean ground beef in a skillet with some onions.

Let the meat brown before turning it over and breaking it apart. Don't just stir it around until it's grey. Meat needs to brown to bring out its great flavor. To the meat mixture add the cooked rice, tomato sauce, diced tomatoes and seasonings. Cut the tops off of the peppers and place in a baking pan with fairly high sides. Pack the meat into the peppers. Bake for about 50 minutes and voila! Dinner is served! You'll have nice tender peppers full of deliciously seasoned, tender meat. This is home style food at its best!

MY MAMA'S STUFFED BELL PEPPERS

4 large bell peppers, any color

1 pound of very lean ground beef

1/2 of a large onion, diced

1 cup of cooked rice, either white or brown rice works

about 3/4 cup of tomato sauce- from an 8 ounce can

1/4 cup diced tomato, small dice

1/2 teaspoon garlic powder, or 1 clove of minced garlic

1 T. fresh parsley, diced, if desired

salt and pepper to taste

In a large skillet over medium high heat, brown the ground beef and the onion. Drain off any fat. Add the 1 cup of cooked rice, 3/4 cup of tomato sauce, diced tomato, garlic, parsley and salt and pepper to taste. Stir and simmer while preparing the peppers. Cut the tops off of the peppers and remove the seeds and membranes. Place peppers in a baking pan with fairly high sides(about 2 inches). Spoon the beef filling into the peppers, packing down somewhat, to the top. There should be a little tomato sauce left in the can, so fill the can about 3/4 full with water and pour it into the bottom of the baking dish. Cover the pan tightly with foil. Bake in a preheated 350 degree oven for 45-50 minutes. Check to see if the peppers are tender. If not, cover and bake another 5-10 minutes. Remove foil and add a little cheese on top of each pepper, if desired. Bake just til cheese melts. Don't let it get rubbery like I did!

I sprinkled the cheese on top, placed the pan back in the oven, and went back to playing with my granddaughter, so I over baked the cheese! At least the filling was delicious, so that made up for the rubbery tops.

My mother would sometimes add corn to the meat filling just to change it up some. It's quite good that way, plus the filling goes a bit farther. Also, It will depend on the size of the peppers as to how far the filling will go. I know there are other methods in making stuffed peppers, but this is my tried and true version. Hope you enjoy them!

Polish Sausage and Peppers

My husband is home everyday for lunch and not for dinner, because of the hours he works. In the evening, I usually have 1 or 2 of our children here to eat. They are in the college age and working stage of their lives, so sometimes one, or both may give me a call saying they won't be here for dinner. At least they call! What I'm trying to say is that it won't be too long until I will be cooking for two most of the time, unless it's Sunday dinner after church when all three kids are almost always here! Today for lunch I made Polish Sausage and Peppers, and served it over rice. I've made this before and it's quite versatile, as you can substitute sausage made with turkey or chicken, or even Italian sausage. I've served it over either white or brown rice, or pasta, and it's good both ways. Today, I made just enough for 2 servings, so you may have to increase the amounts if you are feeding more people.

Polish Sausage and Peppers

You will need 1/2 pound of rope Polish Sausage, sliced in about 1/2 inch slices; 1/2 of a green bell pepper, cut into strips; 1/2 of a yellow bell pepper cut into strips; 1/2 of a red onion, sliced, and 1 Roma tomato, coarsely chopped.

I used 1/2 cup of rice to 1 cup of water or broth and combined in a sauce pan. Add 1 teaspoon oil and simmer, covered for 15 min. Remove from heat. It will continue to steam while your finishing the sausage and peppers. In a skillet in 1 tablespoon of olive oil, lightly brown the sausage for 2 or 3 minutes and then add the peppers and the onion and stir. Add a couple of tablespoons of water or broth and cover skillet with lid. Let simmer for about 5 minutes and then check to see if the peppers are as tender as you want them and make sure the skillet is not dry. You want a little bit of liquid to use on the rice. Add the chopped tomato and give it a stir and cook until tomato is heated through. I did not use salt or pepper because the meat was salty and plenty spicy. Serve over rice or pasta. This takes only about 20 minutes to prepare!
This can also be served on toasted hoagie rolls with melted cheese for a great sandwich!

Sloppy Joes

Growing up, I loved Sloppy Joes. My Mother didn't fix them, but my school did, and that was one of the few good things they made that tasted good, or so I thought! When I was older and wanted a Sloppy Joe, I would buy a can of sauce from the grocery store and proceed to make them that way. And I continued doing it this way until a couple of years ago, when my daughter and I got tired of the taste of the can of sauce and wanted something fresher. So I began looking for a recipe. I found one on rachaelray.com that sounded interesting, but I changed it around some, so I guess you could say that it is loosely based on her recipe. I now like Sloppy Joes again!

This a kid friendly recipe, but you can easily spice it up more if your family likes it that way.



Sloppy Joes



1 &1/2 pounds lean ground beef or ground turkey

1/2 onion, diced

1/2 red or green bell pepper, diced

1 teaspoon chili powder

1/2 teaspoon garlic powder, or 1 large garlic clove, minced

2 Tablespoons brown sugar

1 &1/2 T. worcestershire sauce

16 oz. tomato sauce

2 T. ketchup

pinch of cayenne pepper

salt and pepper to taste

In a large skillet, brown the meat with the onion and bell pepper until meat is thoroughly cooked. Drain fat if any. Add the rest of the ingredients, along with salt and pepper and bring to a simmer. Simmer for about 15 min to let sauce cook down and the favors to combine. Taste to see if you need to adjust the seasonings any. Serve on buns and enjoy!