We are back to “real” life. By now most of you have heard about the shooting in the Michigan courthouse yesterday. That was about a mile from our home. We live in this little area we laughingly call “Mayberry.” Yes, bad things happen here just like every other place around the world. But, the difference is it is rare and it is handled swiftly and appropriate changes are made so that it will not happen again.
What made me very sad last night was that I was reading an article from a major news outlet that had to report that the shooter was white from a local community, read not Benton Harbor which is the local community that is mostly African-American and Latino. It broke my heart. People were jumping on this story on Facebook with comments on race and cops. If this had been any other time other than now this story would never been news outside of this area. My parents called me from North Carolina asking me where my children were.
Yes, my daughter had been two or three blocks from the Courthouse when this happened. She was never in danger while they were downtown but they were clearing the area until they knew exactly what was occurring. They were asked to leave the area, or go into a building until the situation was cleared. She called me and came home. We sat and waited for the news stories to tell us what was happening. I watched the ambulance and police car fly past our house towards the hospital. I knew then it was not going to be good. What a huge blow to our little city.
But, people gathered to pray and offer support to the police and the community. It was an amazing sight.
So, it sounds strange to tell you about our dinner. But, everyone still needed to eat. So, it was a simple one pan skillet meal.
This was delicious! I think next time I may even throw a bit of crispy bacon on top to make it a Bacon Barbecue Cheeseburger skillet. I didn’t have any Claussen Dill Pickles but a few chopped on top would have been excellent too!
I served this with a green salad of Kale and some fresh micro greens from our Community Supported Agriculture (CSA) share to complete the meal.
Barbecue Cheeseburger Pasta Skillet
- 1 – 1 1/2 lb ground beef
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 1 (14.5 oz) can petite diced tomatoes do not drain
- 2 1/4 cups chicken stock
- 1 1/4 cup barbecue sauce (I used Sweet Baby Ray’s Honey Barbecue)
- 16 oz. pasta, (I use the Rigatoni)
- Sharp cheddar cheese, shredded
- 1/2 cup Claussen dill pickles, diced (Do not use heat processed dill pickles!)
- extra barbecue sauce and green onions for garnish
- In a large pot over medium heat cook ground beef and onion. Cook until the ground beef is just cooked through. Drain grease from pan and add the garlic to the pan. Stir for about 1 minute to become fragrant.
- Add the tomatoes, chicken stock, barbecue sauce, and pasta to the pan. Stir well and bring to a low simmer. Cook stirring often until almost all the “sauce” has cooked into the pasta. This normally takes about 15 or so minutes.
- Remove pan from heat, taste and adjust spices as necessary.
- Serve with a sprinkling of cheese, pickles and green onions over the top and a drizzle of barbecue sauce if desired.