Erin's favorite Dinner

I often ask my kids what they would like for dinner and the answer I receive from Erin is... Sloppy Joe's!!!  I usually serve with store bought coleslaw and pickles.  For extra special, we use the pop and fresh biscuits.

I modified a recipe from Tyler Florence with a change I often make, substituting ground chicken for ground turkey. I will add a caveat about the use of ground chicken or turkey for that matter, I prefer the just plain ground chicken, they also sell ground breast meat which is too dry for me. You need a little fat. Well maybe you don't, but this recipe and your growing kids do!

The Ultimate Sloppy Joe's

Recipe courtesy Tyler Florence, 2008
Serves: 4 servings

Ingredients

• Extra-virgin olive oil
• 1 large onion, diced
• 1 1/2 pounds lean ground turkey -- I use ground chicken
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard -- I use Dijon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 12 parker house rolls
• Homemade Bread and Butter Pickles, recipe follows -- I have not made the pickles

Directions

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls with Homemade Bread and Butter Pickles.

Homemade Bread and Butter Pickles:

• 5 pickling cucumbers (about 4 inches long)
• 4 slices fresh horseradish, peeled and cut into 1/2-inch slices
• 4 sprigs fresh dill weed
• 1 cup white vinegar
• 1 cup sugar
• 3 cups water
• 4 cloves garlic, peeled
• 2 tablespoons pickling spice
• 2 teaspoons turmeric
• Kosher salt and freshly ground black pepper
• Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.

Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

What are you making for dinner tonight?

That is the question that my friends and family ask me all the time. So the other day when I went to Megan's basketball game to today, I showed the gals this recipe.

Of course, I did not follow the recipe exactly, I used 1 lb. of ground chicken instead of the turkey.  I prefer ground chicken in most dishes, but do not get the ground breast meat it is too dry.  Also, I used tomato paste instead of ketchup and I used a carton of Simply Pototoes mashed potatoes instead of making them as directed.

Recipes are more of a guideline that I tweek to my taste and alter based on what I have available.

Individual Turkey Shepherd's Pie

Recipe courtesy Food Network Kitchens 
Serves: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 small onion, chopped
• 8 ounces ground turkey  – I used 1 lb. ground chicken
• 1/2 teaspoon finely chopped fresh thyme leaves
• 2 tablespoons ketchup – I used 2 TBSP tomato paste
• 1 cup low-sodium chicken broth
• 2 teaspoons flour
• 1/2 cup frozen peas, thawed
• Kosher salt and freshly ground black pepper
• 1 pound red-skinned potatoes, cubed – I used Simply Potatoes
• 1/2 cup warm 2-percent milk – did not use
• 1/3 cup grated sharp Cheddar
• 1 scallion, chopped
• Nonstick cooking spray – did not use

Directions

Preheat the oven to 425 degrees F. Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.

Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes.