Ooooh, this is a good one. Ever since Rachael Ray's Buffalo Chicken Chili was the number one recipe from the first season of her talk show, Rachael has been on a tear with buffalo flavored stuff. Her new cookbook is full of them, including this recipe for Sloppy Buffalo Joes and Mashed Potato Skins (although she calls then Sloppy Hot Wing Joes in the cookbook).
I've mentioned that I hardly ever make the same recipe twice, but I have no doubt I will be making these again. My husband thought I should create a new category higher than "It's a Keeper" because he loved these so much. I felt the same, with the caveat that you have to be in the mood for comfort food for this to really hit the spot. Since it's made with ground chicken or turkey, it's still pretty healthy though.
It took me longer than 30 minutes because it took awhile for the potatoes to cook, but the joes were easily done within 30 minutes. Here's the recipe for the joes with my comments in brackets.
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
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 [I used whole wheat to make it a little healthier.]
1 cup blue cheese crumbles [I definitely used more than was called for, since I consider the cheese to be the most important part of any burger.]
2 large dill pickles, chopped [No pickles on mine! Ewwww.]
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 and chopped pickles.