Gipes

In fall 2014, Jeremiah and I took our first class at the Culinary Center of Kansas City. I had wanted to go forever but just been able too. We took as tasting class called Drive Ins and Dinner Done Right. Aka – how to cook fried food. We made fried tacos, onion rings, and adult root beer floats (so good). We were so stuffed by the end of the night!

Our chef educator’s family used to own a restaurant. In fact, you may have seen her on television. She beat out thousands of chefs to appear on America’s Next Great Restaurant. She was very entertaining and had lots of great stories to share along with cooking tips.

The class was very hands on and we had to learn to cook with strangers. Jeremiah and I learned that we cook really well together. Unfortunately, we did not cook well with strangers. We were always the last group to finish. But in our defense, I think the other groups knew each other and our stove was clear on the other side of the room.

Jeremiah and I made this recipe once for his parents. It was a little liquidy when we made it the first time so we decided to cook our some of the juice this time. We liked it a little better this way. And to be quite honest, I don’t normally eat Sloppy Joes/taverns. It was also a hit with Jeremiah’s parents. The best part of the night though was Don offering to wash the dishes. If you know me at all, it’s one of my least favorite task.

Gipes (Italian Sloppy Joes) by Sandy Digiovanni
IMG_00531 lb. of ground beef
1 onion, diced
1 green pepper, diced
5 garlic cloves
¼ c. fresh parsley
¾ c. beef broth
1 can crushed tomatoes
butter, softened
slice fresh mozzarella cheese
a package of Ciabatta rolls

Brown the ground beef. Add onion and pepper. Cook 5-8 minutes. Add broth, tomatoes, 4 garlic cloves, and parsley. Cook on a higher heat to reduce liquid.

Mix remaining garlic, butter, and x. Spread on slice Ciabatta rolls. Top one side of the roll with cheese. Broil in oven for 2-3 minutes to melt. Top with meat and serve.

Notes:

  • We used smaller Ciabatta rolls and cut slices of cheese in half. It made 12 sandwiches.
  • We used a yellow onion and green pepper. I think you could use whichever onion and pepper you wanted too.
  • We used reduced sodium beef broth and dried parsley.

Four Ingredient Rolls

I love dinner rolls but I never bake them from scrath because I don’t like using quick rising yeast or a rolling pin. When I saw this recipe, it seemed simple enough to give it a try. Who know you could use 7-Up for making biscuits and keeping fruit fresh?

BiscuitsFour Ingredient Rolls on Pinterest
2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter (a half stick)

Mix together sour cream and Bisquick. Add 7-Up. Sprinkle a cutting board and your hands with Bisquick. Pull apart and roll dough into nine pieces. Melt butter in a 8 x 8 glass baking dish. Place dough balls in dish. Bake at 450 degrees for 12-15 minutes.

Notes:

  • I used light sour cream and unsalted butter. I think it turned out fine. You could probably use Diet 7-Up as well.
  • I would suggest maybe adding some seasoning to the recipe like rosemary or garlic powder.
  • I also used the biscuit this morning to make an egg white breast sandwich.