Just made these yummy sloppy joe’s (or Sloppy O’s as I decided to call them). A classic diner treat, which never disappoints!

This is a super easy recipe, that can work for brunch or a road trip, and doesn’t really take much time to make.

Start off with adding ground beef with finely chopped onions to a frying pan, with a little olive oil and start cooking on medium heat. As the beef cooks, start breaking & crumbling it so it’s in its smallest form possible and not patty up.


Add the garlic & once all the beef is browned (as in ‘not red anymore’), add some water and let it simmer for a minute as you stir.

Next, add brown sugar & stir into the beef.

Once sugar dissolves (less than a minute) add the ketchup, mustard & Worcester sauce (key ingredients here).

Beef should now start reducing, keep stirring all the ingredients to coat all the beef as it continues cooking.

Keep stirring for a few minutes till the beef thickens and holds up the beef quite well on a spoon.

And you’re done 🙂 slice up some burger buns, stuff them with the cooked & deliciously marinated beef and SERVE!

Ingredients:

  • 1/2 kilo ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 cup water
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • 2 tbsp Worcester sauce
  • Burger buns (quantity depends on bun size), this recipe made about 18 sliders.
  • 1 tsp salt
  • 1 tsp pepper

Directions:

  1. Add ground beef & diced onions to a saucepan with the olive oil & cook on medium-high heat
  2. Keep breaking the beef as you cook to have it as crumbled as possible
  3. Keep stirring and mixing the onions in with the beef, then add minced garlic when it’s halfway cooked through, and salt & pepper to taste
  4. Once beef starts to cook & brown, add in the cup of water and bring down heat to let it simmer
  5. Keep stirring till water reduces the half, then add in ketchup, mustard & Worcester sauce.
  6. Now you should start seeing and smelling your sloppy joe’s at this stage, keep stirring & cooking as the beef starts to thicken and very little water is left (about 5 minutes)
  7. Scoop out some of the beef mixture with a spoon, if it holds well together you’re good to go!
  8. Take off heat & start filling your burger buns & serve!

Irish Cream Bundt Cake

I found this recipe to try out for St Patrick’s Day but couldn’t wait to try it and it was extremely delicious!

cake

1 cup chopped pecans

1 box yellow cake mix

1 box (3.4 oz) instant vanilla pudding mix

4 eggs

1/2 cup vegetable or canola oil

1/4 cup water

3/4 cup Irish Cream liqueur (I substituted Irish Cream Coffee Creamer instead of the water and the liqueur so 1 cup creamer)

glaze

1/2 cup (1 stick) butter

1/4 cup water

1 cup sugar

1/4 cup Irish Cream

1 For the cake, preheat oven to 325. Spray bundt pan with cooking spray for baking. Sprinkle chopped nuts evenly over the bottom of the pan.

2 Combine cake mix, pudding mix, eggs, oil, water and liqueur (or creamer) and beat for 5 minutes. Pour batter over nuts in pan.

3 Bake 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan.

4 For the glaze, while cake is cooling, combine butter, water and sugar in saucepan and bring to a boil. Reduce to a simmer and stir until sugar is dissolved. Remove from heat and stir in liqueur or creamer.

5 Invert cake onto serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow cake to absorb glaze and repeat until all glaze is used.

recipe from Recipe Girl

A tasty and indulgent Vegetarian option inspired by Gousto, I recently made this and thought it was lovely! I think replacing the blue cheese with feta would also be a nice option? Try it let me know what you think!

Recipe for 2 people. Prep time 30-40 mins.

Ingredients:

  • 1 brown onion
  • 160g arborio rice
  • 2 garlic cloves
  • 1 large handful of pecans
  • 30g blue cheese
  • 1 large sweet potato
  • 1 vegetable stock cube
  • 5g fresh sage
  • Olive oil, salt & pepper

Method:

  1. Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
  2. Cut the sweet potato (skins on) into bite-sized pieces. Place the sweet potato on a baking tray, drizzle with 1 tbsp olive oil and season generously with salt and pepper. Put them in the oven for 30 min or until crisp.
  3. Meanwhile, dissolve the vegetable stock cubewith 800ml boiled water. Peel and dice the brown onion finely. Peel and grate the garlic.
  4. Add 1 tbsp olive oil to a large pan over a medium heat. Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured.
  5. Stir the arborio rice and chopped garlic into the softened onion. Add 1/3 of the stock and stir continuously with a wooden spoon until it’s absorbed. Continue to add the stock a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked.
  6. Meanwhile, add the pecans to the sweet potato tray and put it back in the oven for 5 min or until they have slightly darkened in colour.
  7. Chop the sage finely, including the stalks. Chop the toasted pecans coarsely. Add the sage and 3/4 of the roasted sweet potato to the risotto.
  8. Remove the cooked risotto from the heat and crumble in the blue cheese, stirring through until melted.

Serve in bowls and top with the remaining sweet potato and chopped pecans

Enjoy!

Please share your experiences & pictures with me across any of my social media pages; Facebook, Twitter or Instagram. Or feel free to email me at jen@jensfoodblog.com

Happy munching!

Jen

@jensfoodblog

A tasty and indulgent Vegetarian option inspired by Gousto, I recently made this and thought it was lovely! I think replacing the blue cheese with feta would also be a nice option? Try it let me know what you think!

Recipe for 2 people. Prep time 30-40 mins.

Ingredients:

  • 1 brown onion
  • 160g arborio rice
  • 2 garlic cloves
  • 1 large handful of pecans
  • 30g blue cheese
  • 1 large sweet potato
  • 1 vegetable stock cube
  • 5g fresh sage
  • Olive oil, salt & pepper

Method:

  1. Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
  2. Cut the sweet potato (skins on) into bite-sized pieces. Place the sweet potato on a baking tray, drizzle with 1 tbsp olive oil and season generously with salt and pepper. Put them in the oven for 30 min or until crisp.
  3. Meanwhile, dissolve the vegetable stock cubewith 800ml boiled water. Peel and dice the brown onion finely. Peel and grate the garlic.
  4. Add 1 tbsp olive oil to a large pan over a medium heat. Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured.
  5. Stir the arborio rice and chopped garlic into the softened onion. Add 1/3 of the stock and stir continuously with a wooden spoon until it’s absorbed. Continue to add the stock a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked.
  6. Meanwhile, add the pecans to the sweet potato tray and put it back in the oven for 5 min or until they have slightly darkened in colour.
  7. Chop the sage finely, including the stalks. Chop the toasted pecans coarsely. Add the sage and 3/4 of the roasted sweet potato to the risotto.
  8. Remove the cooked risotto from the heat and crumble in the blue cheese, stirring through until melted.

Serve in bowls and top with the remaining sweet potato and chopped pecans

Enjoy!

Please share your experiences & pictures with me across any of my social media pages; Facebook, Twitter or Instagram. Or feel free to email me at jen@jensfoodblog.com

Happy munching!

Jen

@jensfoodblog

Photo by Megha Mangal on Pexels.com

Bandy Legs

As I was going to sell my eggs
I met a man with bandy legs,
Bandy legs and crooked toes;
I tripped up his heels, and he fell on his nose.

Tired of plain ole scrambled or fried eggs? Season ’em up with a splash of red wine vinegar or apple cider vinegar.

Kids will learn to scramble eggs, and this recipe’s brown butter sauce is an emulsified pan sauce. Common fat in water emulsification sauces include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces like burre blanc, although this more technically is sauce Beurre Noisette.

Beurre Noisette: French term for “brown butter” or literally “hazelnut butter”. Butter is cooked in a pan until it turns a golden brown. The resulting butter has a nutty flavor.

Beurre blanc: translated from French as white butter, a hot emulsified butter sauce made with a reduction of vinegar and or white wine and shallots, pepper corns and bay leaf, into which cold, whole butter is blended off the heat to prevent separation.

Brown Butter And Eggs
Ingredients:
4 large brown eggs
2 tbsp. butter
1 tbsp. good vinegar
Salt, pepper

Heat half the butter in a frying pan, and when it turns golden, add the eggs. When the eggs are cooked to your liking, season with salt and freshly ground pepper and slide onto a heated plate. Pour 1 tablespoons of vinegar into the pan. Allow to reduce by half, turn off the heat, turn in the remainder of the butter and swish around in the pan to keep the butter and vinegar moving and emulsify into the sauce. Pour over the eggs and serve.

Food blog#1

Ingredients : Egg (Anda), Cauliflower (Gobi), Potato, Tomato, Onion, Garlic, Red Chili Powder, Coriander Powder, Garam Masala, Coriander Leaves, Cinnamon, Oil, Water, Turmeric, Salt.

Recipe at a glance : Chop potato and cauliflower ⇒ steam potato and cauliflower and drain water ⇒ boil egg ⇒ fry egg and separate ⇒ fry cauliflower and potato and separate ⇒ fry cinnamon in oil ⇒ add onion paste⇒ fry ⇒ add garlic paste ⇒ fry ⇒ add tomato paste ⇒ fry ⇒ add salt, turmeric, red chili powder, coriander powder ⇒ turn and fry ⇒ add little bit of water ⇒ add cauliflower and potato ⇒ fry ⇒ add little bit of water to tender ⇒ add egg and garam masala ⇒ cook ⇒ add coriander leaves.

Best Indian Food Blog

India is the world’s most diversified country, where food culture and language change after every 20 kilometer. Travelling all rural remote Indian villages and cities since 1999 to discover, research, cook and taste every Indian food, yes every, i.e. Regional, Aboriginal, Traditional, Historical, Modern and Fusion foods. Discovered 72,593 Indian dishes, tasted 9,741 dishes, cooked 7,925 dishes and is on. Claimed to be the world’s largest food collection. Presently engaged to make © WORLD’S LARGEST FOOD BLOG® along with © BEST INDIAN FOOD BLOG®

-crdts· food blog