Saturday, October 18, 2014

"Not So Sloppy" Turkey Sloppy Joes

There were only a few meals that I did not like to eat when I was a kid. I was never fond of meatloaf or Sloppy Joes. Luckily, both these meals weren't something that were served frequently in my parent's home. I didn't mind singing about Sloppy Joes after Adam Sandler sang his Lunch Lady song on Saturday Night Live, but I still wasn't interested in eating them. It had been at least 25 years since I thought about eating a Sloppy Joe sandwich until I saw this Sloppy Joe recipe a couple months ago on a blog that I like. I read the author's writeup and apparently she wasn't crazy about the idea of  Sloppy Joes EITHER until trying them again with this recipe. So I thought I'd give it a try and  I'm glad I did. I don't like to cook with meat much, but this meal was so easy to make and helped me to overcome some of my meat preparation fears.

Greg is also not a Sloppy Joe person and he was really happy with these not so sloppy Sloppy Joes!
I call them "not so sloppy" because they aren't too saucy and the sandwich pretty much stays in tact. I omitted the tomato sauce from the recipe and used ketchup instead. This recipe uses ground turkey and the sauce combines things like root beer and apple cider vinegar. I will definitely be making this recipe again. Enjoy!

Recipe for "Not So Sloppy" Sloppy Joes

1 Tbsp. of olive oil
2 Tbsp. of dried onion flakes
1 pound of ground turkey meat
2 cloves garlic, pressed
1 tsp. dried mustard powder
1/4 tsp. cumin powder
2 Tbsp. of ketchup
1 Tbsp. of apple cider vinegar
2 tsp. of Tabasco sauce
3 ounces of root beer
3/4 Tbsp. of Worcestershire sauce
1/2 tsp. salt
freshly ground black pepper
4 hamburger buns, lightly toasted
Ketchup or other sauce, for serving

Put the olive oil in a large (nonstick) skillet over medium heat. Add in the dried onion flakes, stir, and cook for about 45 seconds. Add in the ground turkey and break the meat up as it cooks. Cook for about 4 - 5 minutes, or until it starts to brown. Stir in the pressed garlic, mustard powder, cumin, ketchup, and salt. Cook and stir until the mixture is fragrant, about 1 minute. Then stir in the apple cider vinegar, Tabasco sauce, root beer, and Worcestershire sauce. Bring the mixture to a simmer and cook for about 7 minutes, or until most of the liquid has evaporated. Season with some ground pepper.

Divide the meat amongst the 4 buns and serve. Serve with extra ketchup or other sauce (I used extra Tabasco on mine), if desired. Serve with your favorite sides. We had some tasty barbecue potato chips and a spinach salad!

Recipe Adapted from: Pink Parsley, originally from Cooking Light, September 2014