Sloppy Buffalo Joe Sandwiches
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground chicken or turkey breast
- 1 carrot, peeled and grated
- 2 stalks celery, finely diced
- 1 yellow onion, finely diced
- 2 to 3 cloves of garlic, grated
- Salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- ¼ to 1/3 cup hot sauce (depending how spicy you like things)
- 1 cup tomato sauce
- 1 cup chicken stock
- 8 good quality burger rolls, split and toasted
- 1 cup blue cheese crumbles
Directions:
Heat a large skillet with olive oil over medium high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with the salt and pepper and cook another 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile Sloppy Buffalo filling onto buns and top with blue cheese crumbles.
Mashed Potato Skins
Ingredients:
- 6 slices bacon
- 2 pounds small Yukon gold potatoes, halved
- 1 cup buttermilk
- Salt and freshly ground black pepper
- ¼ cup fresh chives, chopped
- ½ cup extra-sharp cheddar cheese, grated
Directions:
Preheat the oven to 350. Arrange the bacon on a sheet pan and bake for 12 to 15 minutes or until crispy. Cool and chop. Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, cheddar and fold in bacon.
