When graving hits it hits me usually bad! I love Sloppy Joes! My host Mom in US, made the best Sloppy Joes that I know. I loved that mess which you created, while eating those oozing buns! This is my version of very classical American burger dinner,of course I had to go and tweedle with it.
Burger buns, well I found a very good basic recipe while ago, with what I have been very happy with. It is also a recipe which you can change and vary as you like. This time I added some shredded carrots, garlic and onion powder into the dough. Holy Moly! Buns turned out to be yummy!!
My Sloppy Joe recipe is very simple and fast to make and kids will love it. Well at least mine did,which I guess is a good sign? I didn’t add much chilli since Kiddo was eating with us, but we had some Jalapeno peppers on side to add them in the Sloppy Joes. I also had little salad and grated cheddar cheese on the side,to customise your Sloppy Joe.
And the Parmesan Fries? Well I needed a side dish something more on the healthy, less fatty side. I do my fries in oven. Sometimes I use sweet potatoes or root vegetables. Easy way to cheat Kiddo eating something different. Today I gave a try to Parmesan. Wau!! The result… So good!!! These are going to be one of our families favourites to cook.
So here you go: Tex-Mex Sloppy Joes, Spicy Carrot Burger Buns and cheesy over fried Parmesan Fries!
- 1 medium onion, finely chopped
- 200g frozen corn
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- Fajita spice mix
- 300g ground beef
- 1 can tomato sauce
- Fresh coriander
For serving: salad,cheddar cheese and Jalapeno peppers
- In a large skillet, heat oil over medium-high heat. Add onion,corn, celery, and garlic; season with Fajita spice. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
- Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
- Stir tomato sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
Season the mixture with more salt and pepper, as desired. Stir in the chopped cilantro. Spoon onto buns, and serve immediately.
Spicy Carrot Burger Buns
Makes 8 buns
- 1 pack active-dry yeast
- 3 dl milk (whole, 2%, or skim) or water
- 1 large egg
- 2 tablespoons vegetable oil
- 1 tablespoons sugar
- 1 teaspoon salt
- 6-8 dl spelt flour
- 2dl rolled oats
- 2 carrots shredded
- 1 tsp garlic and onion powder
- 1 tablespoon butter
- In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm milk adding sugar into it too, and let it sit until dissolved.(I have noticed that if you will let dough “prove” this stage already a little it will result in fluffiest buns ever!)
- In a separate bowl egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough.Add the shredded carrots and rest of the spices.
- Knead at low speed, or by hand against of the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.( I usually let the dough rise couple of times,it makes the dough even more lighter.Patience is the key here)
- Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into tight ball.
- Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes. Pre-heat the oven to 225c° Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.
- 1 dl olive oil
- 1 clove garlic, crushed well
- 1 medium potato, washed and dried
- salt and black pepper, to taste
- 2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
- Combine the oil and crushed garlic in a small bowl.
- Preheat the oven to 225c.Lightly coat a baking sheet with olive oil.
- Cut the potato lengthwise into wedges. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.
- When your fries are soft sprinkle some Parmesan on top of them and return them into the oven for about 5 minutes. When the cheese has melted take your fries out from the oven and serve with your Sloppy Joes!