Sloppy Joe Sandwiches

This recipe comes straight from my Mother-in-law's Central Pennsylvania recipe file.  Folks living in that area frequently refer to ground beef as "Hamburg".  I don't know why they do that, but my sister and I have always been tempted to say, "The word is hamburGER - Hamburg is a city in Germany!!!!"  And although correct, it wouldn't be very nice so we keep our lips sealed.

At any rate, this is a classic recipe that's easy to throw together on a busy weeknight, especially if you have cooked ground beef or turkey in the freezer.  I brown 5-10 pounds at a time, in small batches.  For every pound of ground beef or turkey, I start off by sauteing 1 chopped onion and 2 cloves of minced garlic in a bit of olive oil; add the ground meat and kosher salt and pepper to taste.  I drain, cool, and divide into 1 pound portions in freezer safe containers - great for quick meals like these sloppy joes, meat sauce, lasagna, soup, nachos, tacos, etc.

Sloppy Joe Sandwiches

makes 4-6

Printable Recipe

Ingredients

• 1 pound cooked and seasoned ground beef or turkey

• 1/2 cup ketchup

• 3 tablespoons chili sauce

• 2 tablespoons white granulated sugar

• 1 tablespoon white vinegar

• 1 tablespoon prepared mustard

• 1 1/2 teaspoons Worcestershire sauce

• 1 teaspoon celery seeds

Directions

1. Combine ingredients in a medium, heavy bottomed sauce pan.

2. Heat to desired temp; stirring occasionally.

3. Serve on hamburger buns.

Shoyu Chicken

In the time if takes you to order Chinese take-out, you can have this delicious dish on the table. Start to finish it takes about an hour.  This dish is a specialty in Hawaii - the word shoyu means sauce in Japanese.  My family absolutely loves this dish.  

Shoyu Chicken

Serves 6

Printable Recipe

Ingredients

• 3 pound boneless and skinless chicken thighs, cut into bite size pieces

• 1 teaspoon ground black pepper

• 2 1/2 cups low-sodium chicken broth

• 1 cup low-sodium soy sauce

• 6 tablespoons *Mirin (either 1% or 8% alcohol)

• 1/2 cup light brown sugar

• 4 medium garlic cloves, smashed and peeled

• fresh ginger, 2-inches long by 1/2 inch thick, smashed (skin on is fine)

• 3 tablespoons cornstarch mixed with 3 tablespoons water

• 2 red, yellow, or orange bell peppers, sliced (optional)

• Thinly sliced scallions for garnish

Directions

1. Combine chicken, black pepper, chicken broth, soy, mirin, brown sugar, garlic, and ginger in a large sauce pan.

2. Bring to a boil; reduce heat and cook for 20-30 minutes until the chicken is cooked through and tender.

3. Remove chicken, garlic, and ginger from pan; reserve chicken and discard garlic and ginger.

4. Bring leftover sauce to a boil; reduce for 10-15 minutes.

5. While sauce is reducing, saute optional peppers in a little olive oil until crisp-tender; reserve.

6. When sauce is reduced, stir cornstarch and water together and add to sauce; whisk until it comes back to a boil.

7. Turn off the heat and stir in the cooked chicken and optional sauteed peppers. Serve over rice or noodles.

Note

• *Mirin is a Japanese Sweet Cooking Wine. You can find it in the international aisle at the grocery store.  

adapted from Aida Mollenkamp