Chef and Dietitian in training! Sloppy Buffalo Joes

It was a rare night when our kids made it home before us.  The dinner menu had been planned,

meaning the hubby picked up the ingredients while he was working that day.  Something very simple, yet full of flavor.  Something quite easy to make during the week.  It is from Rachael Ray and a twist on an old classic.
When we do get home at night after working the last thing we really want to do is jump right into making dinner.  You know you want to get it over with, but you also want to just rest for a few minutes, change your clothes, have a cup of coffee and not do anything.  Well, when you 16 year old daughter is home and loves to cook, take advantage of it.  Say “Here’s the recipe, can you put this together for dinner?”  Surprise!  She jumped at the chance. 

Our “little girl” is a junior in high school and is interested in becoming a Registered Dietitian.  We have already visited 4 colleges and another one coming up this weekend.  It is wonderful to hear that she has focused on a career choice, she knows what she wants to do already.  Now the down side of this might be that she will start analyzing my meals and tell me what is good for me and what might not be in my best interest.  (Note the mixed vegetables as the side to this dish.  Not one of my favorites.  Lima Beans, yuck!)But hopefully she will leave me with some sinful choices to indulge in. 

Sloppy Buffalo Joes


2 tablespoons extra-virgin olive oil
2 pounds ground turkey breast
1 carrot, peeled and chopped
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


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.

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