Sloppy Joes – backyard poultry

Story and photos by Rita Hickenfeld. Groung poultry makes a delicious sandwich.

Sloppy sweethearts. NAME alone transports many people back to their childhood. The smell of slow-cooked meat in a spicy tomato sauce made mouths water long before dinner was even served.
When I was a kid, we walked to school, and hot lunches were all
local. At the time, the cost was 25 cents and included a bottle of milk
With a paper cover. (I know, I’m dating myself.) My favorite was him
Cafeteria-style homemade sloppy joe with a side of slaw. I always look
On to the “dirty” part – that small amount of filling that spilled
over the cake.
Sloppy Joes were usually made with beef, but what we’re seeing now is a shift toward dirty jokes made with healthy, lean poultry.
The recipes I share are impeccable and delicious. And yes, just sloppy
Just enough to run a little over the cake. After all, we’re talking about tradition here!
The first recipe is good for those who like the traditional taste
Sloppy sweethearts. Want a more complex flavour? Check out the second recipe
With hot chili sauce.
Because cabbage and baked beans are served at our house when I make them
Dirty fans, I’m sharing those recipes too.
If you find yourself with a good amount of ground poultry, make a large batch and freeze some for later use.
It reheats easily and is good for a quick meal after a day out
Outside or children running around events. And oh, don’t forget a lot of

Do you have a favorite sloppy joe recipe? If you do, I bet there is a story attached to it! We’d love to hear from you.

Traditional salted chicken

Use white or dark meat, or a combination thereof. The darker color gives a deeper flavour. Go taste the spices.
6 services.

Ingredients for chicken stuffing
2 tablespoons of olive oil
1 lb. minced chicken
Half a cup of finely chopped onion
A cup of bell pepper, finely chopped

Sauce ingredients
This can be done in the future.
1 teaspoon garlic powder or 2 minced garlic cloves
2 tablespoons of yellow mustard
1½ cups of ketchup
Brown Sugar – Start with 3 to 4 tablespoons and go from there
Worcestershire sauce to taste
Salt and pepper to taste

Chicken cooked to the right consistency before adding the sauce. Mash the cooking chicken with a potato masher to get a smoother, sloppy goo texture.

Instructions for the chicken
Pour olive oil into a large frying pan over medium heat.
Add the chicken, onion, bell pepper, and chicken crumbs with a spoon or
Potato masher. Cook until the chicken is done.

Instructions for making the sauce
Whisk the sauce ingredients together.
Pour the sauce over the cooked chicken mixture and stir. bring it to a boil,
Then lower the mixture and simmer for 20 minutes or more, until it thickens
to your liking.


• Put shredded chicken or turkey in the dish
• Light or dark brown sugar works well. A brown sugar substitute can also be used.
Cook the chicken mixture in a large skillet
Down faster, making it saucy, not runny, sloppy.
• For an extra kick, at the end of the cooking time, add a dollop of your favorite hot sauce.

Spicy chicken. Chicken meat

Serves 4.
This recipe uses bottled chili sauce, so it really amps up the flavor’s sloppiest flavor. Use white or dark meat, or a combination thereof. Darkness gives deeper
flavor. Go taste the spices.

2 tablespoons of olive oil
1 lb. minced chicken
½ cup or more onions, finely chopped
1 cup or more bell peppers, finely chopped
1 bottle of chili sauce, 12 ounces or so
Brown sugar to taste – start with 2 to 3 tablespoons
Salt and pepper to taste

Pour olive oil into a large frying pan over medium heat.
Add the chicken, onion, bell pepper, and chicken crumbs with a spoon or
Potato masher. Cook until the chicken is done.
Add chili sauce and brown sugar.
Bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the mixture thickens to your liking.
Adjust seasonings to taste.

Baked beans with sugar and bacon

Salty, sweet baked beans rely on long, slow cooking.

This is a “over the counter” recipe. Taste as you go.
Pour a can of baked beans into a skillet. Add BBQ sauce to taste – you don’t need much. Add a little brown sugar to taste. Add a chopped green onion or a few diced regular onions. Simmer for 10 minutes or so, just enough to dissolve the brown sugar and cook the onions. Add two pieces of crumbled fried bacon.

This refreshing buttermilk coleslaw is a perfect match for beans and nuts.

Aunt Becky’s coleslaw

There is no real “Aunt Becky”. The local grocery store here became famous for “Aunt Becky’s” coleslaw. After the store closed, a customer shared this recipe and said it tasted close to the store’s canned version.
The recipe can be cut in half.

6 to 8 cups cabbage, finely shredded or shredded (a combination of red and
2 grated medium carrots
Chopped onion to taste – start with half a small onion or several vegetables
Chopped onions
Half a cup: milk and yogurt
A cup of sugar or as desired
Lemon juice to taste – start with a few tablespoons
3 to 4 tablespoons of vinegar
Half a teaspoon of celery seeds
Salt and pepper to taste

In a large bowl, mix cabbage, carrots, and onions together. sit aside.
Whisk the milk, buttermilk, sugar, lemon juice, and vinegar together. Stir in celery seeds. Add salt and pepper.
Pour the mixture over the cabbage mixture and mix well.
Cover it and put it in the fridge for a few hours before using.
Keeps for one week, covered, in the refrigerator.

Rita Hickenfield She comes from a family of wise women who are in tune with nature. She is a modern herbalist, culinary educator, author, and national media personality. Most importantly, she is a wife and a mother
randma. Rita lives in a little patch of paradise on the East Fork
River in Claremont County, Ohio. She is a former assistant professor at
University of Cincinnati where she developed a comprehensive herb

Source link