Buffalo Joes Recipes

Steps:

• Cook the first 5 ingredients in a Dutch oven over medium heat until turkey is no longer pink, breaking it into crumbles. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through., Serve on buns. If desired, sprinkle with blue cheese.

Steps:

• Season the chicken breasts with garlic powder and cayenne pepper to taste. Place the chicken in a slow cooker and cook until done, well enough to shred the chicken. 4 hours on high.
• Drain the juices from the chicken and discard (or strain and save for stock). Shred the chicken with two forks in the cooker.
• Add your Buffalo Sauce to the chicken until the chicken is well coated. Sauce should drip off the chicken. Place chicken on rolls, sprinkle with crumbled bleu cheese, lettuce and dressing of choice. I usually let my family build their own.
• I use Buffalo Sauce, not hot sauce. There are several good brands out there: Sweet Baby Rays, Hooters sells theirs in grocery stores, Texas Pete (my favorite) has a nice mild sauce too. I do these about twice a month. I put the cooker on the counter with the sauce added. Place the rolls in a basket, the dressings and lettuce on the counter and let everyone build their Buffalo Joes. Great busy day supper. I have done mini sliders for a cook out and covered dish dinners using this as well. ENJOY!!

Steps:

• In a Dutch oven, cook the first 5 ingredients over medium heat until turkey is no longer pink. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through., Serve on buns; sprinkle with cheese if desired.

Steps:

• Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
• Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

Steps:

• For the sloppy joes: Heat the butter in a large skillet over medium-high heat. When the butter foams, add the turkey. Brown and crumble. Season with celery salt and pepper. Add the thyme, chopped celery, chopped carrots and onions. Cook, partially covered, to soften, 12 to 15 minutes. Then deglaze the pan with the beer. Add the hot sauce, vinegar, Worcestershire and tomato sauce. Then simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat to bubbly hot.
• For the dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice, garlic and some salt and pepper. Whisk in as little or as much of the buttermilk to the dressing for the consistency you like.
• Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a dollop of dressing. Serve the additional dressing for dipping the carrot and celery sticks alongside.