My Mom’s Slop Recipe

If you’re looking for a soul and belly filling recipe, I have one for you. My mom’s slop is absolutely delicious and a great way to switch things up and give chicken dinners a break you’ll definitely want to give this one a try.

This is one of my favorite recipes that my mother handed down. It’s not a traditional slop recipe but it for sure is the tastiest I’ve ever had. The best part is that it calls for simple ingredients that you probably already have in your refrigerator. The best part is you can change out a couple ingredients depending on your preference. My mom always made slop with rice, but when I’m out of rice I use orzo. If you prefer sausage over ground beef, thats a perfect substation too! One ingredient I wouldn’t trade out is the jar sauce! I used Wise Guys Sauce for this recipe and now I’m in love!

Wise Guys Sauce

I want to give Wise Guys Sauce a little shoutout because one, they’re from my hometown in CT and two, the sauce is REALLY good! It’s fresh and simple ingredients is like bottling up your Nona’s homemade sauce she made on Sunday night. The sauce has the simplest of ingredients; fresh tomatoes on the vine, fresh garlic, fresh basil, extra virgin olive oil, and some salt and pepper. Thats all! Wise Guys Sauce will definitely be a staple in my kitchen. I’ll be sharing a few more recipes using Wise Guys Sauce with you over the next month or so! But let’s get back to the slop.

Ingredients

1 tbs of Olive Oil

1 pound of ground beef

One red and one green bell pepper chopped

One small onion chopped

Four garlic cloves chopped

2 cups of beef broth (or chicken)

1 cup of Wise Guys Sauce

1 cup of orzo OR rice

1 tbs of crushed red peppers

Salt and Pepper

LOTS of extra sharp cheddar shredded

Steps

• Heat the olive oil in a large/deep skillet over medium-high heat. Add the ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.
• Add the onion, garlic, and bell pepper to the skillet. Stir in red pepper flakes and salt and pepper to taste Cook for 5 minutes, or until the vegetables begin to soften.
• Add the rice OR orzo to the skillet, then stir in the chicken broth and the sauce. With the heat on medium, continue to cook for 10 to 15 minutes, or until the orzo cooks through and absorbs most of the liquid.
• Top with the cheddar cheese, turn off the heat and cover for 3 minutes. The cheese should melt on top. Serve immediately with crusty grilled bread and enjoy!