• Buffalo Sloppy Joes
    • Ingredients
      • 2 tablespoons extra-virgin olive oil
      • 2 pounds ground chicken or turkey breast
      • 1 carrot, peeled and chopped or grated
      • 2 stalks celery, chopped
      • 1 yellow onion, finely chopped
      • 2 to 3 cloves garlic, finely chopped or grated
      • Salt and freshly ground black pepper
      • 2 tablespoons red wine vinegar
      • 2 tablespoons brown sugar
      • 1 tablespoon Worcestershire sauce
      • 1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
      • 1 cup tomato sauce
      • 1 cup chicken stock
      • 8 good quality burger rolls, split and toasted
      • 1 cup blue cheese crumbles
      • 2 large dill pickles, chopped
    • Directions
      • Heat a large skillet with extra-virgin 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 salt and freshly ground black pepper, cook 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 and chopped pickles.
  • Mashed Potato Skins
    • Ingredients
      • 6 slices bacon
      • 2 pounds small Yukon gold potatoes, halved
      • 1 cup buttermilk
      • Salt and freshly ground black pepper
      • 1/4 cup fresh chives, chopped
      • 1/2 cup extra-sharp cheddar cheese, yellow or white
    • Directions
      • Preheat the oven to 350 degrees F.
      • Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. 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.
nov 2 2010 ∞
nov 2 2010 +