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Filtering by Category: sandwiches

Asian Sloppy Joes

Patricia Reitz

An unadapted version of this Asian-inspired Sloppy Joe recipe was shared with me a number of years ago by a dear friend Jill - she's a wonderful cook and we have similar flavor palates, for the most part.  I say for the most part because we don't share a love for every ingredients.  Cilantro for example - I love to serve these sloppy joes with lots of fresh cilantro, but she absolutely detests it.  Spicy heat is another area where we don't always see eye to eye.  I like things a bit spicier than she does so if you tend to not like as much spice as I do, go ahead and reduce the cayenne pepper by half (or eliminate it completely). 

Let me show you how these sloppy, gingery, yummy sandwiches are made.

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Start with a mixture of minced red bell peppers, onions, and celery.

Saute the veggies in a bit of canola oil until softened and the onions turn translucent.

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Done.

sloppy joe recipe using ground turkey

Next add ground turkey and cook until no pink remains, stirring frequently to break up clumps. 

I've made this recipe with ground beef, but ground turkey actually works better, much better - the flavors of the ground turkey and sauce are beautiful together. 

asian sloppy joe recipe

Speaking of the sauce, here's the cast of characters (clockwise from left to right):  brown sugar, red wine vinegar, soy sauce, creamy peanut butter, garlic powder, cayenne powder, and ground ginger.

delicious sloppy joe recipe with an asian twist

So here's how the ground turkey should look when it's cooked through.

asian "sloppy tom" recipe

Add all the sauce ingredients and stir well to combine. 

better sloppy joe recipe

Simmer for 5 minutes over medium heat. 

broccoli slaw with trader joe's spicy peanut vinaigrette dressing on asian sloppy joe sandwiches

Now this part wasn't included in the original recipe, but Jill highly recommended it and I have to agree, it's an excellent addition. 

Anyone out there have a good copycat recipe for this dressing?  Please share if you do.

super easy broccoli slaw with spicy peanut vinaigrette dressing

Simply buy a bag of broccoli slaw and dress it with Trader Joe's Spicy Peanut Vinaigrette, then pile it on top of the sloppy joe filling.  

building an asian-inspired sloppy joe sandwich - recipe with howto photos

I like to build these sandwiches on soft, pillowy brioche buns.  Add as much asian sloppy joe filling as you like.

an asian-inspired sloppy joe sandwich with broccoli slaw - recipe with how to photos inluded

Then add the crunchy broccoli slaw.

Sloppy joes with an Asian flavor profile - recipe and howto photos

Serve with lots of napkins and enjoy! 

Items used to make this recipe:


Asian Sloppy Joes

makes 6 servings

Ingredients

  • 2 tablespoons peanut or canola oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/2 cup chopped red bell pepper

  • 1 1/2 pounds ground turkey

  • 1/4 cup red wine vinegar

  • 1/4 cup soy sauce

  • 1/4 cup smooth peanut butter

  • 2 tablespoons brown sugar

  • 2 teaspoons garlic powder (not garlic salt)

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cayenne pepper

  • 6 brioche buns

  • garnish - chopped fresh cilantro (optional)

Directions

  1. In a large skillet over medium high heat, saute onions, celery, and bell peppers in oil until they soften.

  2. Add ground turkey and cook, stirring frequently to break up clumps, until no pink remains.

  3. Stir in red wine vinegar, soy, peanut butter, brown sugar, garlic powder, ground ginger, and cayenne; heat to bubbling, then turn down the heat and simmer for 5 minutes.

  4. Pile mixture onto hamburger buns that have been lined with lettuce leaves and top with chopped cilantro if desired.

Note:  these sandwiches are excellent on their own, but topped with a layer of broccoli slaw dressed with spicy peanut vinaigrette takes them to the next level. I'm absolutely addicted to Trader Joe's spicy peanut vinaigrette (found in the refrigerator section).  Please drop me a line if you know of a good copycat recipe.

Onigiri

Patricia Reitz

One of my daughters is a Japanophile and she loves to introduce us to Japanese foods that are completely unfamiliar to us.  Foods like these onigiri (oh-nee-gee-dee), a rice ball or sorts.  They're kind of a rice sandwich filled with something savory like chicken or tuna salad.  The salty filling pairs so beautifully with the rice and a strip of nori is wrapped around for flavor and color contrast.  They're easy to make in the palm of your hand, but the triangular molds we used are even more fun.  Here's how they're made.

Start with about 3 cups of cooked rice.  I usually cook my rice on the stovetop, but my daughter loves any excuse to pull out the rice cooker. 

how to make onigiri, japanese rice balls - how to photos

Sushi rice is the typical rice used to make onigiri, but any rice that will stick together when compressed will work.  When you're shopping, look for Japanese medium or short grain rice. 

how to make onigiri - recipe with how to photos

As I said, you can form these in the palm of your hands, but using onigiri molds is kind of fun.  This set includes two sizes.

onigiri filling - japanese rice balls, recipe and how to photos

You'll also need a savory filling.  Today we're using this rotisserie chicken salad.  If you're interested in my yummy recipe, here it is.

how to make onigiri, japanese rice balls - recipe and how to photos

You'll also need nori sheets.  They're the same sheets you might use to make sushi. 

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Cut the sheets into 1-inch wide strips that are 3.5 to 4 inches long.

Alrighty, time to make these adorable onigiri.  Keep a small bowl of water nearby to dip your fingers into.  Sticky rice won't stick to your fingers if they're damp.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Press a tablespoon or two of rice into the bottom half of an onigiri mold, pressing it across the bottom and up the sides, leaving an indentation for the filling.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Add a tablespoon or so of tuna salad or chicken salad.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Cover the filling with more rice.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Fill the mold to the top.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Place the lid on top and press gently to squeeze everything together.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Gently unmold and place formed onigiri on a strip of nori.

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Pull the ends of the nori up to wrap the onigiri.

how to make onigiri (japanese rice balls) - recipe with how-to photos

Ta-da!  That's all there is to it.  Now you're ready to dig in. 

how to make onigiri, o-musubi, nigirimeshi (japanese rice balls) - recipe with how-to photos

Enjoy! 

Items used to make this recipe:


Onigiri

makes 8-12

Ingredients

  • 3 cups cooked sushi rice (or any rice that sticks together when compressed)

  • 1 cup tuna or chicken salad (try my rotisserie chicken salad recipe here)

  • 1 sheet nori seaweed, cut into 1-inch wide strips, then cut each strip in half to make 2 shorter strips (each should be 1-inch wide by 3.5 to 4 inches long).

Directions

  1. Place a few tablespoons of rice in onigiri mold, pressing across the bottom and sides of mold, but leaving an indentation for the filling.

  2. Place a tablespoon of savory filling like tuna salad or chicken salad in center of rice; cover with more rice until mold is filled.

  3. Place lid on mold and gently press to compress rice; remove lid and carefully unmold by pressing the release tab on the back of the mold.

  4. Place nori strip on table, shiny side down, and place onigiri on strip as shown; pull both ends of nori up on each side of the onigiri and serve immediately.

Skinny Italian Sausage and Peppers

Patricia Reitz

Skinny Italian Sausage and Peppers - ButterYum

Skinny Italian Sausage and Peppers - ButterYum

Everybody loves sausage and peppers, but let's face it, serving it on an Italian sandwich roll makes for a very heavy meal which is basically straight up man food.  But here's my lighter, low-carb take that is satisfying enough to keep your man, or anyone else for that matter, very, very happy.  And here's a bonus, you can make the whole thing in one pan.  Let me show you how it's done.

Start by heating some really good extra virgin olive oil in a large heavy-bottomed skillet or dutch oven over medium-high.

Add Italian sausage links - use hot or sweet (mild), whichever you prefer.  Today I'm using sweet.

Turn the sausage links so they brown on all sides.  If the links stick, they're not ready to turn.... don't force them... they will release when they're ready.  

Remove sausages from the pan when they're sufficiently browned.  They're not cooked through at this point, so don't be tempted to taste yet.

Next we'll add the peppers and onions to the same pan.  I love to use a colorful mix of bell peppers.  Also, if you want your onions to hold their shape well, cut them from pole to pole; if you want them to break down, cut them across the equator.  For this recipe, I like them to hold their shape so I cut them from pole to pole.

Add the salt and pepper too.  This will not only flavor the veggies, but it will help them start to release their juices, which will dissolve the browned bits the sausages left in the pan.  Mmmm, we're building lots of flavor here.  Stir every now and then until the veggies soften a bit.  

This would also be a good time to add a pinch or two of crushed red pepper flakes if you like.

Now it's time to add minced garlic.  Lots and lots of yummy garlic.

Oh man... this is going to be soooooo good.

And now dried oregano, just because.  Continue to cook, stirring often...

I'm dying here.  My kitchen smells amazing!

Alrighty - now I'm going to break tradition by adding a big, juicy, ripe tomato that I chopped into 1/2-inch pieces.  Get everything in there, seeds and all. 

Oh yes, it won't be long now.

Time to nestle those partially cooked sausages down into the onion and pepper mix.  

Bring mixture to a boil, then reduce heat to a simmer and cover. 

Simmer until the internal temperature of the sausage reaches 165F.  

how to make the best Italian Sausage and Peppers. italian sausage and pepper recipe,. skinny sausage and peppers recipe. how to make sausage and peppers at home.

Just before serving, toss in some fresh basil and parsley which will add lovely color and amazing flavor.  Serve immediately over pasta, on Italian sandwich rolls, or just place one or two sausages on a plate and top it with a generous helping of the pepper and onion mixture. Enjoy!

skinny Italian Sausage and Peppers

makes 3-4 servings

Printable Recipe

Ingredients

  • 2 tablespoons olive oil

  • 5 or 6 Italian sausage links, hot or sweet

  • 1 large white onion, sliced

  • 2 large bell peppers, sliced (any color)

  • 4 or 5 cloves garlic, minced

  • 1/2 teaspoon crushed red pepper flakes (optional)

  • 1 teaspoon dried oregano, crushed in the palm of your hand

  • 1 large tomato, diced (optional)

  • fresh chopped parsley and basil (optional)

  • Italian sandwich rolls (optional)

Directions

  1. In a large skillet over medium heat, brown sausage links in oil until brown on all sides; remove from skillet and set aside.

  2. Lower heat to medium-low and saute the onions and bell peppers in the same skillet until the onions are translucent.

  3. Add the garlic, crushed red peppers, and oregano; continue sauteing until the onions start to caramelize.

  4. Add the sausage links back to the pan (and add the chopped tomato if using); reduce heat to low and cover pan until sausage reaches 165F.

  5. Serve immediately over pasta, on Italian sandwich rolls, or just place one or two sausages on a plate and top it with a generous helping of the pepper and onions mixture.

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