Well I just have to say that this has been the busiest month that I can recall…I think I’m finally able to settle down a little this week and get back to what I love doing! Cooking & chatting with all of you! I couldn’t think of a better way to kickstart this week than with a post for The Secret Recipe Club!
It really is worth it to join onto the waiting list. It’s a great way to get introduced to wonderful blogs and their bloggers and a chance to try many, many delicious recipes along the way!
This month I was assigned to Our Eating Habits, owned and operated by Jamie. From what I gather Jamie is a loving mother & wife from Canada, who loves food and eating only what’s tasty, she’s not a fan of wasting calories on bad food. Something that I think you’ll find true just by running down the first page of Jamie’s blog and stumbling on to Root Beer Float Cake….mmm!!! Since I’m trying to get into my honeymoon body, eating better has been part of my plan so I decided to skip the cake, as much as my tummy was protesting, I did find a wonderful homemade Sloppy Joe recipe to enjoy!
I made mine a Not So Sloppy Joe, using the roll like a pocket & stuffing it full of delicious ground chicken sloppy joes. Instead of condensed tomato soup I used fresh tomatoes and let them simmer for a short time with some leeks and garlic. For the most part I use what I’ve got in my house and luckily I had a ton of fresh tomatoes. Perfect!
Not So Sloppy Joes
adapted from Our Eating Habits
1 lb ground chicken
1 teaspoon olive oil
2 leeks, sliced thin
2 cloves garlic, minced
6-8 vine tomatoes, skins removed, chopped, reserving juice as well
1/4 cup ketchup
1 tablespoon dijon mustard
1 tablespoon white vinegar
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
4 sesame or poppy seed rolls, uncut
Prepare the rolls by making a 2-3″ slit on one side of the roll, using that slit take out some of the “guts” of the bread using your fingers, careful not to rip the rolls. Set aside until needed.
Brown the ground chicken in a large pan over medium- high heat. Remove the chicken and set aside until needed. Add the olive oil and leeks and let saute for about 5 minutes until beginning to brown then add the garlic and saute for another 1 minute.
Add the chopped tomatoes and their juice. Let cook for about 10 minutes, until the tomatoes are tender and able to be mashed. Carefully mash down the tomatoes so it’s more of a sauce. Then add your ketchup, dijon mustard, vinegar, Worcestershire sauce, salt & garlic powder. Mix well and let come to a simmer, add the browned ground chicken and cook for another 3-5 minutes, allowing the sauce to thicken slightly and coat the chicken.
Carefully, using a tablespoon fill the rolls with the Sloppy Joe meat & sauce. Serve & enjoy!