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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Lighter Classic Sloppy Joes

May 2 By Renée 8 Comments

Our lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving! (Super-easy recipe | no cans, no mixes)

Lighter Classic Old School Sloppy Joes {with optional homemade Cheese & Onion Buns} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

We had some amazing lunch ladies at my elementary school when I was growing up. Nearly every day, they baked us fresh bread, and they served up what I have come to learn was some of the finest school food offered in the Portland Public School District at the time.

Sloppy Joe Day was always a good day in our lunchroom! I remember passing through the lunch line, watching as the Sloppy Joe lady plunked a big ice cream scoop full of thick, meaty sauce onto the bottom half of a freshly baked burger bun, where it sat like a little brown igloo until she smooshed it into a patty shape with the other half of the bun. 

Once at your table, you would hold your Sloppy Joe in both hands, fingers on top, thumbs down. The trick was to keep it level as you bit down, in the hopes that at least some of the filling would stay inside the bun as you did. I nearly always finished mine with a fork though, as most of my Joe inevitably ended up plopping out on my lunch tray. 

Lighter Classic Old School Sloppy Joes {with optional homemade Cheese & Onion Buns} | The Good Hearted Woman

Who Invented the Sloppy Joe? 

Three different institutions – two Florida Straits bars and a Midwest tavern – are variously credited with inventing the Sloppy Joe. The most widely accepted version is that Sloppy Joe’s originated in the Midwest in the 1930’s as the saucy loose meat creation of a Sioux City, Iowa cook named Joe. I’m not sure how true that story is, but I like it, so I’m going with it.

Sloppy Joe didn’t find his way into my mother’s kitchen until Hunt’s released its canned “Manwich” sauce in the early 1970’s, at which time Mama was quick to jump on the Sloppy Joe train.

Like many women of her generation, Mama was fascinated by the boon of boxed, canned, and frozen meals that food companies of the time were churning out. Hello, Joe!

Thankfully, the frenzy over boxed and canned meals has long passed, and today I do all I can to avoid prefab foods. But sometimes I still get the craving for those old standbys – most recently for the classic Sloppy Joes of my childhood cafeteria.

Lighter Classic Old School Sloppy Joes {with optional homemade Cheese & Onion Buns} | The Good Hearted Woman

Wavy Line

How We Lightened Up Ol’ Sloppy Joe

In order to bring classic Sloppy Joes into the new millennia with lighter, healthier ingredients, I had to make a couple of significant changes.

First, because we’ve taken a giant step back from beef in the last few years, I substituted ground chicken for the traditional ground beef. (You can also use ground turkey.)

That, however, presents another problem, because ground chicken is essentially the tofu of live proteins, in that it is utterly tasteless all by itself. For a more positive spin, think of it as a blank canvas, just waiting for you to paint it up with your culinary magic. 

The rich, savory flavor that is the calling card of any respectable Sloppy Joe is enhanced by adding a splash of Worcestershire sauce and a little cocoa powder to the mix. 

In addition to the traditional onions and celery, I also added a handful of grated carrots for depth and sweetness, a squirt of Sriracha for a touch of heat, and a handful of savory spices.

Finally, because I prefer my Sloppy Joes to have some body, I added a little ground oatmeal.

Oatmeal for Thickening Sauces: If you’ve never used this trick to thicken a meat sauce before, it may sound weird, but it works like a charm. You never even taste the oatmeal. (Do not use oat flour for this: it is too finely ground.)

Classic Old School Sloppy Joes | The Good Hearted Woman
5 from 1 vote

Lighter Classic Sloppy Joes

This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving! 
Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main, Main Course, Main Dish
Cuisine: Comfort Food
Keyword: lighter sloppy joes, sloppy joes
Servings: 12 servings
Calories: 154kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Large, heavy skillet

Ingredients

Sloppy Joes Sauce

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3-4 stalks celery finely chopped
  • 1 - 1 1/4 pounds ground turkey or ground chicken
  • 1/2 cup cold water
  • 3/4 cup ketchup [We use Portland Ketchup!)
  • 1 tablespoon brown sugar see NOTES
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoons salt
  • 2 medium carrots coarsely grated
  • 1 teaspoon Sriracha
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon paprika
  • 1 cup water or as needed
  • 1/8 - 1/4 cup old-fashioned or quick oats coarsely ground or chopped

For Serving

  • Chopped green onions
  • Toasted burger buns
  • Cheese sliced or grated [Optional; see NOTES]
US Customary - Metric

Instructions

  • In a small bowl, mix together ketchup, brown sugar, Worcestershire sauce, cocoa powder, salt, Sriracha, basil, oregano, fennel seeds, and paprika.
    Set aside.
  • Melt butter in a large, heavy skillet over medium heat.
    Increase heat to medium-high and add chopped onions and celery.
    Stir intermittently until the onions just begin to brown.
  • Add 1/2 cup water and ground meat to skillet with the onions and celery.
    Season with Break meat apart and cook until no pink remains and water has evaporated.
  • Add contents of small bowl to skillet mixture and stir to combine thoroughly.
  • Reduce heat to Low, cover skillet, and simmer 5 - 10 minutes.
  • If mix is too thick: Add up to a cup of water before simmering (Don't go crazy, though!)
  • To thicken the mixture, add 2 -4 tablespoons of quick or old-fashioned oats.
    This works best if you run them through a food mill or small blender first. Be careful though - you don't want to turn it into oat flour - you just want to break the oats up a little.

Notes

SLOW COOKER DIRECTIONS: Do steps 1 - 4 as outlined, then dump everything into the slow cooker, and cook on low for 1-2 hours.
INGREDIENT NOTES:
  • BROWN SUGAR: If you prefer your Joes a little less sweet, reduce or omit the brown sugar according to your tastes. Also, pay attention to the amount of sugar in your ketchup - if it is a very sweet variety, you will want to cut back on the brown sugar.
  • CHEESE: I usually use cheddar, or a blend of cheddar and jack. Just use whatever sounds good to you.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 9g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 624mg | Potassium: 390mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1941IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you know what the three essential elements of a great school pizza are? Check out our Old School Cafeteria Pizza recipe to find out!

 

Classic Old School Sloppy Joes | The Good Hearted Woman

One of the best things about classic Sloppy Joes is that you can make them well ahead of time – as in days ahead – and simply heat the sauce up when you’re ready to eat.

Wavy Line

Sloppy Joes: Not Just for Buns! 

Never underestimate the versatility of the humble Sloppy Joe. Sure, it’s great on a bun, but it has so much potential for branching out. Here are just a few ideas: 

  • Sloppy Huevos Rancheros
  • Sloppy Breakfast Tacos
  • Sloppy Lasagna
  • Sloppy Pasta
  • Sloppy on a Shingle
  • Sloppy Rice
  • Sloppy Avocado 

Wavy Line

Homemade Sloppy Joes are even better on homemade buns! We like to serve these on my homemade Cheese & Onion Burger Buns. If you’d like to learn more about making your own burger buns – it’s super easy!!! – check out our post on How to Make Homemade Burger Buns (includes my Cheese & Onion Buns recipe).

Homemade Burger Buns | The Good Hearted Woman

Wavy Line

You may notice our cat Jackson Browne in the background of a few of the photos in this post. Jack has turned photo-bombing into a serious art form.

Lighter Classic Old School Sloppy Joes {with optional homemade Cheese & Onion Buns} | The Good Hearted Woman

I am almost certain that Jack watches for me to point the camera (or my phone) at something, then waits until just the right moment before leaping into the shot a millisecond ahead of my shutter finger.

(You can catch more of Jack and friends, plus a few of my doodles, on Instagram at The Harmony Cat.)

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Lighter Classic Sloppy JoesWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Main Dishes, Recipes Tagged With: barbeque, Comfort Food, Sandwiches, vintage recipe

Grilled Corn on the Cob {with Compound Butter}

August 26 By Renée 34 Comments

Tis the season.  (No, not that season.)  It’s Farmers Market season.  That magical time of year when local markets are busting at the seams and roadside stands pop up nearly everywhere.  Those long, hot summer days when we load up on every sweet, luscious fruit and vegetable we can get our mouths on, before they disappear for another year.  Sure you can buy things year round in the store, but they just aren’t the same, and we all know it.  Especially when it comes to things like Peaches, Tomatoes, Watermelon… and Corn.

Grilled Corn | The Good Hearted Woman

Ahh, Corn.  Fresh corn.  Freshly grilled corn.  Mmmm…

Compound butter for corn on the cob!  The beautiful part about it is that you can experiment to your heart’s content. Last night we ended up having roasted corn with Lemon Basil Butter, and it was delicious. I just followed the recipe for Mesquite Cilantro Butter, substituting McCormick’s Perfect Pinch® Lemon & Pepper Seasoning for the Grill Mates® Mesquite Seasoning, and basil for the cilantro.  I loved how the lemon flavor really brightened the flavor of the corn.

Compound Butter |The Good Hearted Woman

I love the open-corn method (as in the video) if I’m wanting corn with that carmelly grilled flavor.  It’s especially wonderful for using as an ingredient in salads and such.  But for corn on the cob, we prefer the method shown below.  It results in a decadently moist ear of corn that bursts with delicious corn goodness.  (Bonus: Super-fast husk removal – no fussing with corn silk at all!)

Roasting Corn | The Good Hearted Woman

To roast corn this way, simply throw the corn, husks and all, onto your barbecue.  Turn them every few minutes and in about 15 mintues, you will have perfectly raosted corn.  Then just cut the end off and slide the husk and all the corn silk off the other end.  It doesn’t get easier than this!  (If I had only known about this method years ago.  I can’t even count how many hours of my life have been spent shucking corn!)

Whether you choose to grill it with the corn exposed as in the video, or with the husk still on as above, the compound butter makes every bite of corn pop with flavor.  (Ha! I totally didn’t plan that, but there it is 🙂 )

Finally, while I was writing this post, I discovered something very cool on the McCormick website – their FlavorPrint Profile.  If you click through and answer just a few questions about your personal tastes, the website will use your FlavorPrint Profile to match up “recipe recommendations that get you. Every time.”  Every FlavorPrint Profile is a little different, and when you are done, you get a cool little icon to represent your profile.

McCormick FlavorPrint Profile | The Good Hearted Woman

This sounded like an interesting concept, so I thought I would give it a try.  The brief FlavorPrint Profile questionnaire took me less than a minute to complete, and asked me preference questions about everything from cilantro to cheese cake.  The questions also seemed to vary depending on the answers (I did it a couple of time, just for you).  Once complete, I did a search for “grilled corn,” and a ton of delicious sounding recipes popped up, each indicating how closely it matched my FlavorPrint Profile.  (As you can see, today’s Grilled Corn recipe is a 89% match for my personal profile.)

Grilled Corn FlavorPrint Profile | The Good Hearted Woman

When you finish, the website offers you one recipe that is specifically matched to you – no strings attached.  If you want to give them your email address, you can search through McCormick’s seemingly limitless collection of recipes, with the results displayed indicating how each recipe matches up to your personal tastes.

Disclosure: This post was sponsored by Viral Gains, and I was financially compensated for writing it.  Grilled Corn, FlavorPrint icon and FlavorPrint Search Results images courtesy of  McCormick.com.  All other photos used are mine. Grilled Corn video courtesy of Kitchy Kitchen and McCormicks/Viral Gains.  All opinions expressed are my own.

 

Filed Under: Gluten-free, Side Dishes, Vegetarian Tagged With: barbeque, corn, grilling, sponsored

Ginger Chili Deviled Eggs

July 20 By Renée 6 Comments

With just a hint of sweet heat and a crisp little cucumber fan for garnish and bite, these Ginger Chili Deviled Eggs are absolutely delicious, and pretty enough to serve at your classiest soiree.

Ginger Chili Deviled Eggs | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Chef Kathy Casey’s micro-focused cookbook, D’lish Deviled Eggs, is just so much fun! The recipes are unique, creative, and tasty, and by the time you are done leafing through it, you will be inspired to make plate fulls of these tasty beauties. 

plate of many varieties of deviled eggs

With all the hot weather we’ve been having in the PNW, my cilantro sometimes gets a little out of hand. Deviled eggs are a perfect place to use the dainty little flowers.

Today I’m sharing a slightly-adapted version of one of my favorite recipes from Kathy’s cookbook: Chili Ginger Deviled Eggs. 

With just a hint of sweet heat and a crisp little cucumber fan for garnish and bite, these little beauties are absolutely delicious, and pretty enough to serve at your classiest soiree.

How to Fill Deviled Eggs

You can use a spoon to fill the eggs, but I prefer to use a disposable pastry bag. This allows me to prepare everything ahead of time and pipe the filling in right before serving. 

six pastry bags filled with different deviled egg fillings

PRO TIP: If you want to make them uber-fancy, add a decorative pastry tip to the pastry bag before filling. 

How to Hard Boil Eggs for Deviled Eggs

It seems as though there are nearly as many ways to hard-boil eggs as there are cooks to make them. I prefer to use the Boil-n-Steep method, but you do whatever works best for you. 

Boil & Steep Method for Hard-boiling Eggs

  • Fill cooking pot about 1/2 full of cold water. 
  • Place eggs in pot. Water should come to at least an inch of water above the eggs.
  • Bring water to a rolling boil over medium-high heat, uncovered.
  • When the water is boiling, cover the pot and remove from heat.
  • Let eggs steep in hot water for 10-12 minutes.
  • Immediately transfer to an ice bath. Allow eggs to cool in ice water bath before peeling. 
Ginger Chili Deviled Eggs | The Good Hearted Woman

Ginger-Chili Deviled Eggs

With just a hint of sweet heat and a crisp little cucumber fan for garnish and bite, these Ginger Chili Deviled Eggs are absolutely delicious, and pretty enough to serve at your classiest soiree.
Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Appetizer
Keyword: eggs, ginger
Servings: 24 Deviled Eggs
Calories: 47kcal
Author: Adapted from from "D'lish Deviled Eggs," by Chef Kathy Casey

Ingredients

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup Miracle Whip
  • 2 tsp. sambal oelek*
  • 1 tsp minced garlic
  • 2 tsp minced fresh ginger
  • 1/4 tsp salt

Garnish

  • cilantro leaves
  • cucumber fans

Instructions

  • Peel and rinse eggs. Slice them lengthwise and put the yolks into a medium-size bowl.
  • Smash the yolks with a fork. You can also run them through a ricer, or use a small mixer for the whole process.
  • Add the remaining ingredients to the smashed yolks and mix well to combine. The mixture should be quite smooth. Refrigerate filling until you are ready to fill the egg white halves.
  • Pipe or spoon filling into egg white halves. Garnish with a tiny sprig of cilantro and a little cucumber fan. Serve immediately.

Notes

If Sambal Oelek isn't a staple in your kitchen, you can substitute sriracha (rooster sauce). If you do this, use 1 1/2 tsp of sriracha and a pinch of sugar.

Nutrition

Serving: 1egg | Calories: 47kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 94mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for more tasty egg recipes? Try our Eggs Provençal or Egg & Cheese Rolls recipes!

A variety of deviled eggs on chicken-tracks plate

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Ginger Chili Deviled Eggs | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Appetizers, Gluten-free, Munchies, Vegetarian Tagged With: barbeque, eggs, Holidays

Greek Turkey Burgers & Raddish Kids {Sponsored}

March 28 By Renée 9 Comments

Kitchen. Table. Family.

There are a multitude of reasons to cook with your kids. Teaching kids to cook – and cooking with them – is an empowering experience. Being capable in the kitchen gives kids (and the adults they grow into) self-confidence and a sense of independence. Kids who cook are more informed about nutrition and healthy choices. Kids are more likely to eat something new if they have a hand in preparing it. What’s more, the skills a child gains in the kitchen reach far beyond the kitchen door.

But some things are much easier said than done, and that’s where Raddish comes in. Raddish is a subscription service that delivers a themed box filled with culinary adventures to your door every month.

Raddish Collage 4Each Raddish (Rad-Dish – get it!?!) Box includes everything you need for at least three separate kitchen adventures except the ingredients:

  • 3 family friendly recipe guides carefully designed so that even non-readers can take part.
  • 1 culinary skill card
  • 2 creative activities with all the necessary materials, aimed at getting your family sitting, talking, and eating together. Activities range from science experiments and art projects to oral histories and foodie games.
  • Your shopping list, which is also emailed to you the week your box ships.
  • A Table Talk card deck for facilitating mealtime converstion.
  • An adorable Raddish patch to be ironed-on to your Raddish apron (which comes free which comes free with a 3, 6, or 12-month subscription)

When our Raddish Box arrived this February, the first thing that hit me when I opened it was the careful attention to detail and the clear intentions of each component. On top was our Raddish apron.  Crisp white and embroidered with the Raddish logo, it was well-constructed, made of the heavy, easy-to-wash fabric, and sized to fit a wide range of kiddos.

By day, I am a certified teacher, and I was immediately impressed with the educational value of our Raddish Box: cooking lessons are designed to incorporate math, science, nutrition, reading and vocabulary, and geography and culture.  Each element was well thought out, and the kit as a whole provided enough activities for at least three complete family activities/cooking experiences.  I liked the clean, sharp-looking, laminated peripherals, the kid-friendly food choices and the intelligent integration of activities.
Raddish KidsI had four kids on hand to test-drive it (ages 3, 6, and two 13-year olds) and I was surprised that even the older kids really seemed to enjoy and appreciate the experience.  Our Raddish Box arrived in February and was themed to coincide with the Winter Olympics.  We started by making Olympic Torch Cupcakes.  The recipe was easy to follow, and I loved that the kids were learning that cake doesn’t always come out of a box.

Raddish KidsWhile the cupcakes were in the oven, we made Greek Turkey burgers and then the kids made Olympic medals with the included craft supplies.

IMG_1496I was a little concerned that our picky eaters might not want give them a try – what with all the weird feta cheese and all – but even our 6-year old “Selective” Susie” gobbled hers up with a smile.
Raddish Kids Collage 2After the cupcakes cooled, we made the frosting and everyone took a turn at frosting cupcakes.

In short, I loved our Raddish Box. Clearly, the philosophy that drives Raddish appears at the heart of every element: they believe that two of the greatest gifts you can give your children are a love and appreciation of good food, and a childhood enjoyed at the family table. Our day with Raddish almost made me wish I still had young kiddos at home. (As the mother of five, I can’t believe I actually had to “borrow” children for this review!) If I did, I definitely would be ordering a subscription.

Rad KidsIf you’d like to learn more about Raddish, visit their website. Subscriptions are as low as $20 a month.

Raddish Kids Greek BurgersWe all loved these burgers – they were flavorful and moist without being the least bit greasy.

Raddish Kits - Kids Cooking

Greek Turkey Burgers

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Print Recipe Pin Recipe

Ingredients

  • For Tzadiki Sauce:
  • 1 cucumber
  • 1 small container plain Greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbls lemon juice
  • 1 Tbls Olive oil
  • For Burgers:
  • 20 ounces ground turkey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 cup feta cheese
  • For Serving:
  • 6 hamburger buns*
  • lettuce leaves
  • tomato slices
  • red onion slices

Instructions

  • Grate cucumber, and then squeeze and drain in colander.
  • To make tzadiki sauce, conbine grated cucmber with the remaining Tzadiki ingredients: yogurt,salt, pepper, lemon juice and olive oil. Set aside.
  • For burgers, combine ground turkey, seasonings and feta in a medium bowl and mix (with your hands!).
  • Divide turkey mixture into six even balls and flatten. Using wet hands to do this makes the job much easier!
  • Fry burgers in a medium skillet over medium heat, or grill on barbeque.
  • Assemble burgers on bun with tzadiki, lettuce, tomato, onion. Enjoy!

Notes

(The ingredients list for this recipe is courtesy of Raddish. Instructions are unique to The Good Hearted Woman.)
Conveniently, prepackaged ground turkey comes in 20 ounce packages! I used Jennie-O Lean Italian Seasoned Ground Turkey. I really liked the extra boost of flavor that the seasoned ground turkey gave the burgers.
*The recipe in the Raddish Kit indicated that this makes four (huge) burgers or eight sliders. We split the difference and made six very generous, normal-sized burger with this recipe.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Disclosure: The product provided for the review was free of charge from the company. All photos and opinions are my own. For more information, please refer to my disclosure policy.

Filed Under: Main Dishes, Product Reviews Tagged With: barbeque, family fun, feta, Greek

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