Sloppy Joe

Ahhh there is nothing more vintage, more classic or more reminiscent of childhood then a good sloppy joe.  The savory, yummy, sloppy goodness of a sloppy joe is something that cannot be compared to any other sandwich.   Yes this sandwich is simple and straightforward but don’t let it fool you, it’s can be a little piece of heaven between two buns.

Heat a large deep skillet with olive oil, add onions, peppers and carrots saute for 2 to 3 minutes until onions are translucent.

Add ground turkey and season with salt and pepper.   I decided to spice it up a bit and used some Emeril Lagasse Essence seasoning.

Brown well all over, breaking it up with a wooden spoon, about 7 to 10 minutes.

Add all remaining ingredients and stir together until well combined.

Reduce heat and simmer for 10 to 12 minute.  Season it once more before serving.

Pile the sloppy job mixture high on a bun.  Make sure it is enough to fall out the sides as you eat it, because that is the point to a sloppy joe.

I almost forgot how much I loved sloppy joes when I was a kid.  This sloppy joe is most certainly savory, but it has a hint of sweetness and a bit of heat that creeps up on you.  May favorite part of course is when the filling falls out and I have to use my fries to scoop it up.  Mmmmm…..yummy!

Print Recipe

Sloppy Joes (Adapted from Tyler Florence : Food Network)

• Extra-virgin olive oil
• 1/2 large onion, diced
• 1/4 cup carrot, diced
• 1/2 green pepper, diced
• 1 lbs lean ground turkey
• Kosher salt and freshly ground black pepper
• 1 cups ketchup
• 2 Tbs yellow mustard
• 1/8 tsp cayenne pepper
• 1/2 Tbs brown sugar
• 1/8 tsp ground cloves
• 1 Tbs tomato paste
• 1/2 cup diced canned tomatoes
• 1/2 Tbs red wine vinegar

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions, peppers and carrot and saute for 2 to 3 minutes until onions are translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon, about 7 to 10 minutes. Add remaining ingredients, stir until well combined, reduce heat and simmer for 10 to 12 minute.  Season it once more before serving.

Serve on buns with a side of crispy fries.

Blueberry-Balsamic BBQ Turkey Meatballs

 

I know I have been MIA for a few days, mostly because I’ve been working on updating my site. Finally the weekend is here and to top it off it’s snowing, so I decided that today was a good day to get back into the kitchen. Last night I had taken out some ground turkey meat and I had to do something with it today, so I decided on some meatballs. I make BBQ meatballs every once in awhile, but I wanted to give them a twist and I remembered a blueberry-balsamic bbq sauce I saw in one of my cookbooks, so I went digging around for it.

The sauce has a great sweet & tangy taste and my husband said that the meatballs tasted like meatloaf….lol. It was super easy to make. However be sure not to repeat my mistake and make the effort to find the lid to your blender. After cooking the sauce in the pan you have to putting into the blender. Well, I couldn’t find my lid so I got a bowl and set it on top of the blender. (I am sure you can imagine what happened next.) When I turned the blender on it sprayed out. There was blueberry-balsamic bbq sauce everywhere, on the counter, wall and coffeemaker. Amazingly enough I didn’t get any on the ivory turtleneck I was wearing. Mental note, wear darker colors when making this sauce.

Anyways, these meatballs turned out great and the sauce will go great with any protein. I think I may try this sauce on some ribs….Mmmmmmm.

Print Recipe
 

Blueberry-Balsamic BBQ Turkey Meatballs (14 meatballs)

Meatballs

• 1 lbs of ground turkey meat
• 1/4 cup of minced parsley
• 2 small onion, minced
• 2 cloves of garlic, minced
• 1 egg
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper

Sauce (from Cooking Light Annual Recipes 04)

• 2 cups blueberries
• 1/4 cup balsamic vinegar
• 3 Tbs sugar
• 3 Tbs ketchup
• 1/2 tsp garlic powder
• 1/2 tsp salt

1. To prepare meatballs, combine all the ingredients for the meatballs into a large bowl, mix together working with hands. Shape meat into about 14 1 inch balls. Set aside.

2. Place all ingredients for bbq in a large saucepan. Bring to a boil, reduce heat, and simmer for 10 mins. Remove from heat and transfer into a blender, process until smooth.

3. Place meatballs into the same saucepan over a medium heat and brown. Pour sauce over the meatballs, cover and simmer for about 8 mins or until meatballs are done.

Enjoy!

Peanut Butter and Turkey Burger?

Yeah you read it right a Peanut Butter Turkey Burger.  I found the recipe on A Good Appetite and like she said don’t let the PB scare you, this is a gooooood burger.  If you like Asian cuisine you will like this burger, just think of an Asian dish with peanuts & ginger in it, it’s a very similar taste to that.

Crockpot Cooking: Turkey and White Bean Chili

For a long time I was reluctant to use a crock-pot because I always associated it with some ho-hum pot roast or one pot stew.   I just always associated it with a cu sine that was not very appetizing to me.   However everyone kept telling me that I had to get one because they are a life saver.  I got one as a wedding gift and almost a year later I am finally pulling it out and started using it, after finding this cookbook, “Not Your Mother’s Slow-cooker Recipes for Two” by Beth Hensperger.  It is a great cookbook with interesting recipes for your crock-pot, which is where I got this recipe from, although I had to make some adjustments. You maybe thinking, ”wow big whop chili in a crock-pot”, but this isn’t your average chili, just check out the ingredients.  I have also done a Red Curry Chicken, Braised in Coconut Milk, it was yummy and I will be sure to post-it here in the future.

 Turkey Chili with Baby White Beans

Cooker: 3 Quart

Setting & Cooking Time: Low for 7 to 8 hours; add beans after 3 1/2 hours

• 2 tsp of olive oil
• 1/2 medium onion, chopped
• 3/4 lbs of dark ground turkey
• 1 tbs chili powder
• 1/8 tsp of cayenne (add as much or little as you want, depending on how much heat you like)
• 1/2 tsp dried marjoram
• 1/2 tsp ground cumin
• 1 bay leaf
• 2 tsp of natural unsweeted cocoa powder
• 1/4 tsp of salt, to taste
• pinch of cinnamon
• 1 cup of beef broth
• 1/4 cup of red chili sauce
• 1 15 oz. can of whole tomatoes
• 1 15 oz. can of small white beans, navy beans

Garnish with some of these:

• chopped red onion
• chopped cilantro
• shredded cheese
• sliced avocado
• lime wedges
• sour cream

1.  In a lg skillet over medium heat, heat the olive oil & cook the onion until limp, abt. 1 minute.  Add the turkey and cook till no longer pink, 8 to 10 minutes.  Place in the slow cooker.  Stir in the chili powder, salt, cinnamon, marjoram, cumin, bay leaf, cocoa powder, broth, red chili sauce and tomatoes.  Break the tomatoes up with a spoon. Cover and cook for 3 1/2 hours on LOW.

2. At 3 1/2 hours, stir in beans, cover and cook for 3 1/2 to 4 1/2 hours.

3. Serve warm….mmmmmmm.

Turkey Apple Panini

I came home today from work and was starving and realized I hadn’t use my panini press in awhile.  I, of course didn’t want just ham and cheese.  So I looked in my fridge trying to figure out what kind of sandwich I wanted.  With so much talk of fall I was thinking of when my mother made Thanksgiving dinner, she always put onions and apples in her stuffing.   I decided on a turkey sandwich with apples….hmmm.  I Incorporated the onion by taking some mayo and mixed in just a little Lipton onion soup mix and a pinch of sugar. I spread the mix on some 12 grain whole wheat bread.  I then peeled the apple, cored it and cut it into thin slices.  I assembled my sandwich turkey first, apples and then a slice of provolone.  Sprayed my press with butter spray and pressed my sandwich.  I ate it with well a few apple wedges and a glass of green tea.  I was quite satisfying.