Sloppy Buffalo Joe's

This is a yummy twist on your regular old sloppy joe. I got it off the Rachael Ray website and just made it for the first time earlier this month. I made a few changes, just because we are picky. I left out the carrot and celery and used garlic powder instead of fresh garlic. And added a half cup of Frank's Red Hot to give it a little more kick.


2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, 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

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon until browned. 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.

Serve with either blue cheese or monterey jack crumbles on hard rolls. Ranch is always good too!