Today was holiday shop, shop, shopping with Kate and her boys. Ok, we really didn’t do all that much shopping, we just hit up some of our favorite stores including World Market and Gap. We each had a couple small Christmas gifts left to purchase.
Last night I made Sloppy Buffalo Joes for the first time. Very good, I loved the traditional sweet tomato sauce paired with the spicy buffalo!
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground chicken (I used local beef from Brinkley Farms)
- 1 carrot, peeled and chopped or grated
- 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
- 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
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, 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.
Recipe courtesy of Rachael Ray
I served these open faced on top of toasted and split Ninth Street Bakery Poppy Seed Kaiser Rolls – these were so chewy and delicious!