Buffalo Joes

I saw this version of sloppy joes on Deborah's blog earlier this week, and even though I'd just made another version, I knew I had to try these. I absolutely adore all things buffalo, so I just couldn't resist the idea of a sloppy joe that tasted like buffalo wings.

I'm actually in the "I Like Rachael Ray" camp. Sometimes she irritates me, sure, but I don't think anyone can deny that the girl's creative in the kitchen. I watch her shows and I subscribe to her magazine, but I don't think I'd ever actually made one of her recipes. I can't believe that's true, but I'm pretty sure it is.

We really loved this quick and easy dinner. I only used one pound of ground chicken, but I kept the rest of the measurements the same to make a saucier sloppy joe. Neither of us cares much for blue cheese, so we topped these the same way we do our favorite buffalo chicken sandwich: with tomato, lettuce, and ranch dressing. This one is definitely a keeper. Yum-o! (Sorry. I couldn't resist.)

Buffalo Joes
Source: seen on Taste and Tell and adapted from Rachael Ray

2 tablespoons extra-virgin olive oil
1 pound ground chicken
1 carrot, peeled and grated
1 stalk celery, chopped
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
4 good quality burger rolls, split and toasted

1. 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 and season with salt and freshly ground black pepper. Cook 7 to 8 minutes more.

2. 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 filling onto buns and serve with desired toppings.