Then, my son pointed out we had all brown food today, because for lunch we had peanut butter and jelly sandwiches on whole wheat bread. For dinner, I had planned on making the Not-So-Sloppy-Joes, and mid day I realized I needed to change the name to Ground Hog Burgers! The funny thing about this is my son really thought it was groundhog meat, and he still ate it!
For dessert I made our traditional ground hog in dirt, which was basically the dirt recipe below this post, with a picture of a ground hog taped to the spoon.
With our Groundhog Burgers aka Not-So-Sloppy-Joes, we also made our homemade fries, so I will incude the recipe for that too.
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 red bell pepper, finely chopped
- 1 pound ground beef
- 1 6-ounce can tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon
- 1 teaspoon kosher salt
- 4 hamburger buns, toasted
- 1/2 cup grated Cheddar
- 1/2 cup sour cream
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
- Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes.
- Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream.
4 or 5 russet potatoes
hot oil heated to 375, deep enough to completely cover the fries
Slice up your potatoes in desired fry shape. Drop into oil for 3 minutes. Remove fries and drain on paper towels. Let the oil heat back up and the fries cool down. When oil is back up to 375, cook fries again for 4 more minutes. Remove onto paper towels and sprinkle with steak seasoning. Double frying the fries will make them nice and crispy. Now if only In-and-Out would learn this lesson...