Monday, September 24, 2012

Buffalo Chicken Sloppy Joes

You know I love some buffalo chicken.  So I couldn't resist this recipe when I saw it.  I mean, all the buffalo chicken heat and flavor that I like in a sandwich form!  It's perfect.  I've got a couple more buffalo chicken treats coming your way as we move into fall and winter comfort food recipes, but these sloppy joes are great. Perfect for game day, and a quick, healthy dinner for those busy nights.  Served up on toasty buns with celery and carrot sticks and some ranch or blue cheese dressing and you've got a complete meal in less than 20 minutes.  What's not to love?

Eat, Laugh, Love is a fellow Secret Recipe Club member from my group, so when I saw this recipe on reveal day, I pinned it and knew I had to try it.  After a few adjustments for quantity and the addition of celery to the mixture and topping the sandwiches with bleu cheese crumbles, we enjoyed an amazing dinner...but no leftovers.  Dave and Ernie both had seconds, so now that I know it's a hit, I'll double up the recipe in the future so we can enjoy it for lunches or just leftover night.  And sloppy joe tends to freeze easily, so this would be a great candidate for a make ahead meal that can defrost in the fridge the day before only to be reheated and enjoyed.  If you love buffalo-style foods or are a fan of sloppy joes, put this recipe to the test and it will certainly end up in your rotation.

Buffalo Chicken Sloppy Joes


1/2 cup carrot
1/4 cup onion
1/4 cup celery (Note: For lots of flavor, choose the inner stalks and use the leaves.)
2 cloves garlic
1 pound ground chicken
salt and pepper to taste
2 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1 Tablespoons Worcestershire sauce
1/2 cup hot sauce
1/2 cup tomato sauce
6 sandwich buns
blue cheese crumbles, for garnish

Finely chop carrot, onion, celery and garlic in either a mini chopper, food processor or with a sharp knife.  Set aside.

Brown chicken in a large skillet over medium-high heat, breaking up with a spatula or wooden spoon as it cooks, for about 5 minutes.  Drain off any excess liquid.  Add carrots, onion, celery and garlic.  Season with salt and pepper and cook down for about 7 or 8 minutes until the vegetables are soft.

In a small bowl, whisk together vinegar, brown sugar, Worcestershire sauce, hot sauce and tomato sauce.  Pour over meat mixture and simmer, stirring to coat.  Simmer for 3-5 minutes until sauce thickens.

Lightly toast buns, then top with meat mixture and garnish with blue cheese crumbles.

Makes 6 sandwiches.

Happy Baking,
The Cookie Princess

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