Wednesday, October 1, 2014

Turkey Sloppy Joes

“A post honoring the Sloppy Joe? Really, Paula?

Yep, don’t hate.

Admittedly, when most people consider the classic Sloppy Joe, images of meat in a can, or terrible cafeteria food come to mind. In my humble opinion, however, Sloppy Joes are a highly underrated and delicious comfort food; I hope that after trying this version, you’ll agree with me.

Today’s recipe for this classic sandwich meets all the requirements for a great dish and then some. It is flavorful, affordable, a great source of protein, easy to make, and most importantly, perfectly-sweet-with-just-the-right amount-of-tang (yes, that’s a word).

Made with ground turkey and a handful of pantry staples, these Turkey Sloppy Joes are quick to throw together and lightened up with the omission of red meat. If you prefer to use beef, however, be my guest! Pile it high on your favorite sandwich roll and dig in.

Paula’s Notes: Be “choosey” about your pantry ingredients. Quality counts. Just as you want to cook with a flavorful wine, you also want to use a delicious BBQ sauce. While I am all about buying generic brands to save my pennies, I recommend spending a few dollars more to get a BBQ sauce you really love (or use your own favorite homemade recipe). I personally use
Jack Daniel's Original No. 7 or Jack Daniel's Honey Smokehouse. Both are pretty tasty.

What are your feelings on Sloppy Joes? Did you eat them growing up? Let me know below!

Turkey Sloppy Joes

Yields: 6 sandwiches
Time: ~30-35 minutes

  • 2 tsp. olive oil
  • 1 onion, diced
  • 1 1/4 lbs. (20 oz.) ground turkey (I like 97% lean)
  • salt and pepper to taste
  • 1/2 cup water
  • 1/2 cup ketchup
  • 1/4 cup good BBQ sauce
  • 1/4 tsp. cayenne pepper – or to taste (omit if you don’t want any heat)
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. unsweetened cocoa
  • 1/2 cup water, or as needed
  • 6 hamburger buns
  1. Melt oil in a large skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes.
  2. Incorporate ground turkey and 1/2 cup water into the onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes.
  3. Add ketchup, BBQ sauce, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes.
  4. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1/2 cup water if needed, until meat is cooked through and liquid is reduced and thick, about 10-20 minutes.
  5. Meanwhile, toast hamburger buns if desired.
  6. Top buns with meat mixture and enjoy!
Recipe adapted from Allrecipes

Tuesday, September 30, 2014

Avocado Hummus

This latest post comes from a get-together I was at yesterday for a reading of a web series my writing partner and I are doing. Man, I love get-togethers. I wish I liked watching sports so I would have more excuses for them. Everyone gets assigned a type of food to be in charge of and you pig out to your hearts content.

As I mentioned, yesterday's get-together was for something my partner and I had written, so we weren't so much pigging-out as we were nervously listening to our words being said other people. Ahhh!
At this particular, nail-biting get-together... I was in charge of bringing the veggies and hummus.

I actually ended up just buying that hummus, but today I decided I would make one for our next gathering we have today. I came across this recipe on the blog Inspired Dreamer. It seemed simple enough and involved one of my favorites, avocado, the "super food".

It's hard to make hummus or even avocado hummus look beautiful in a photograph, but trust me, it's tasty. You should try it when you're assigned veggie appetizers for your next get-together. Some of my guests aren't big fans of cilantro, but if I was making this just for me, I would have thrown some on for garnish because cilantro rocks.


Avocado Hummus

Yield: 4
Time: 5 minutes

  • 1 avocado (diced)
  • 1 can of white beans (drained and rinsed)
  • 1 clove garlic (minced)
  • juice from 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon and 1 teaspoon olive oil
Put all ingredients in food processor except olive oil and blend. Once blended together add olive oil while processor is running.

Adapted from Inspired Dreamer.

Monday, September 29, 2014

Pumpkin Pie Overnight Oats

It has been unseasonably warm here the last several days. All weekend it has been in the mid 80s, which is a significant shock compared to the crisp days of 60 degree highs we were having just last week.

Despite the warmer temperatures, however, it has not kicked my craving for fall flavors; it has simply inspired me to make fall infused no-bake recipes instead.

Enter my pumpkin pie overnight oats.

This recipe is hearty, flavorful, and filled with the warm spices of pumpkin pie. The oats, greek yogurt, and flax keep you going all morning long, and the ease of preparation has you out the door in seconds - a win-win situation!

If you haven’t gotten on board with overnight oats yet, it’s time you give them a try. They are a wonderful time saver in the morning, as you simply mix the ingredients together the night before, put them in the fridge, and the next morning you’re ready to go. If you make them in a mason jar or tupperware, your breakfast is even ready to take with you. Perfect!

Are you a fan of overnight oats? What's your favorite recipe? Link up below!

Pumpkin Pie Overnight Oats

Serves: 1
Time: 5 minutes prep, 8 hours in refrigerator

  • 1/2 cup oats (40 g)
  • 1 tsp. flax (you can omit if you don't have it)
  • pinch salt
  • 1/8 tsp. pimpkin pie spice
  • 1/2 cup vanilla almond milk (or milk or choice)
  • 1/3 cup vanilla greek yogurt
  • 1/3 cup pumpkin puree (not pumpkin pie mix!)
  • 1/4 tsp. maple extract (optional)
  • 1 tbls. maple syrup (or to taste)
  1. Mix all ingredients together in a covered container. Combine well.
  2. Place in refrigerator for about 8 hours or until thick and creamy. Enjoy!