#chefmode Archives - Garlic & Olive Oil Veins

Classic Sloppy Joes

Welcome to September! I know it’s not quite fall yet, but I’m eager for the fall temperatures! Summer is actually my least favorite season unless I’m on a beach or sitting by a pool and drinking a margarita! Anyways, fall and winter are perfect season for comfort food. That’s exactly what this recipe is! Pure and simple comfort food! This meal takes most people back to their childhood, kids love an excuse to get messy!! That’s the fun part!

I love this recipe because it’s quick, delicious and case easily be spiced up! If you like heat, add some cayenne pepper and hot sauce or even some jalapeños! This recipe is a perfect freezer meal, too! Make extra and put in a freezer safe container and freeze for up to 3 months! Just thaw and add to a sauce pan and heat on low! Give this recipe a try and let me know how you like it!

Ingredients:
1.5 lb ground beef (I use 90% lean)
1 large yellow onion, diced
1 large green pepper, diced
3 garlic cloves, minced
2 tbps olive oil
3 tbps tomato paste
1 tbps light brown sugar
2 tsp lite soy sauce
15 oz can tomato sauce (I use no salt added)
1 tbps Worcestershire sauce
1/2 cup water, more if needed

Seasonings:
1 tbps chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp garlic & herb seasoning, (optional)
1 tsp crushed red pepper (optional)
1 tsp salt or to taste
2 tsp salt or to taste

Or: Sloppy Joe seasoning packet

Directions: Heat a large deep skillet on high heat. Add in the olive oil and let heat 2 minutes. Add in the garlic and cook till fragrant. Next add in the pepper and onion and cook till tender and the onion is translucent. Add the ground beef to the pan and brown, breaking up while it cooks. (See Amazon items below for the best tool for breaking up ground meat) Add the seasonings above or the seasoning packet and mix well. Stir in the brown sugar. Add in the water, tomato sauce, tomato paste, Worcestershire sauce and soy sauce and mix well. Let simmer on medium low heat 10 minutes (this step is completely optional it just helps the flavors come through, but you can eat as soon as it’s completed.) If the sauce becomes to thick and you want a really sloppy Joe, add more water.

Spoon the Sloppy Joe mixture over a bun and either eat like a sandwich or eat it opened faced! Enjoy!

Hamburger Meat Chopper https://www.amazon.com/shop/garlic_and_oliveoil_veins

September 2, 2021September 2, 2021

garlicandoliveoilveins

Spinach Pie

Happy Monday!! On the menu tonight was a spinach pie. This is a delicious spinach filled pie with crispy phyllo dough. I made mine with slightly less phyllo dough just to keep it a little healthier and lower in carbs but I recommend adding a little more of the phyllo dough so you have a nice even crust. This is great for brunch, lunch or dinner and great for a crowd.

Take a look at the recipe!

Spinach Pie

Ingredients:
16 oz frozen spinach, excess water squeezed out
1 1/2 cups, Ricotta
3/4 cup crumbled feta
3 eggs
1 small onion, chopped
2 garlic cloves, minced
1 T olive oil
1/2 T onion powder
1/2 T garlic powder
2 t oregano
2 t salt
1 t pepper
Oil cooking spray
6-8 phyllo dough sheets
2 T butter, melted

Directions: Preheat oven to 375°. In a medium sauté pan on high heat add the olive oil, onion and garlic and cook till tender. In a medium bowl add the spinach, onion and garlic and mix well. Add in the 3 eggs, ricotta, feta cheese and spices and mix until smooth.

Spray a pie dish with oil cooking spray. Then lay out 4-5 phyllo dough sheets in the middle of the pan, add in the spinach mixture. Top pie with 2 extra phyllo sheets and then and fold over excess phyllo dough and press down. Brush the top of the phyllo dough with the melted better, all over and in every nook and cranny.

Bake in the oven for 40-45 minutes. Remove from the oven and let sit 5-7 minutes prior to cutting. Serve immediately.

Notes: Use more salt if needed. I feel like with the spinach you need more salt than normal. You can use less phyllo dough if you’d like, that’s what I did. But it’s much better when you have more.

October 16, 2017October 16, 2017

garlicandoliveoilveins2 Comments

Baked French Fries with Romano Cheese & Parsley

Eating healthy is hard! It’s hard for anyone who loves to eat. I constantly crave all the bad things. Like pizza, tacos, wings, burgers or fries. I wish I craved fruits and vegetables. I will never be that person, unfortunately.

So, when your eating healthy you really learn new ways to make your favorites. That’s what happened with these baked french fries. I decided to make some and they came out great. It’s great alternative. I made them with a lean blue cheese burger with no bun.

Baked French Fries with Romano Cheese & Parsley

Ingredients:
2 Russet potatoes, cut into matchsticks/fries
2 T oil
2 t garlic powder
3 t salt
1 T Romano cheese
2 t parsley

Directions: Preheat oven to 375. In a bowl add the potatoes, 1 t of salt, garlic powder and olive oil. Mix well to coat all of the potatoes. Bake in oven for 50-60 minutes. flipping half way. When completed add cooked fries to a bowl and sprinkle the remaining salt, parsley and Romano cheese and serve.

Note: You can cook these longer if you’d prefer. It all depends on what texture you are looking for. I only made 2 potatoes as they should be eaten all at one time. They may not be great left over. Feel free to add a slight drizzle of oil when they come out of the oven to help the seasoning stick.