Buffalo Sloppy Joes Recipes

BUFFALO CHICKEN SLOPPY JOES

Steps:

• In a medium pan, heat the oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook until softened, about 5 minutes. Increase the heat to high and add the chicken. Cook, breaking it up with a spoon, until cooked through, 5-6 minutes. Season with salt and pepper.
• In a small bowl, whisk together the hot sauce, water, tomato paste, brown sugar, chili powder, and cornstarch. Pour into the pan and bring to a simmer over medium heat. Cook 5-6 minutes, stirring frequently, until the sauce is reduced.
• Divide the chicken among the rolls. Top each sandwich with 1 Tablespoon of Ranch dip.

BUFFALO SLOPPY JOES

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.

BILL'S BUFFALO CHICKEN SLOPPY JOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake until golden brown, 13 to 17 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until golden, 5 to 7 minutes. Add butter, garlic, and onion powder; stir well to combine. Stir in hot pepper sauce.
• Split biscuits open; spread blue cheese dressing over each half. Top with chicken mixture.

BUFFALO SLOPPY JOES FOR TWO

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.

BUFFALO CHICKEN SLOPPY JOES

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.

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Over medium high heat, spray a large skillet generously with cooking spray or add a tablespoon of oil.
• When the skillet is hot, sauté the onion, carrots and celery until they start to soften, about 3 minutes.
• Add in the minced garlic and sauté another minute.
• Add in the ground chicken and break it up into crumbles with a wooden spoon.
• Season with a teaspoon of kosher salt and black pepper to taste.
• Cook the chicken and vegetables until the meat is cooked through and no longer pink.
• Add in the chicken broth or water and scrape up any bits from the bottom of the skillet.
• In a small bowl or measuring glass whisk together the tomato sauce, wing sauce, Worcestershire and apple cider vinegar.
• Pour the sauce over the chicken and vegetables and stir together until everything is coated.
• Turn the heat down to low and simmer for about 5 minutes until the sauce has thickened slightly.
• Serve on hamburger buns topped with the blue cheese ranch sauce.
• In a small bowl add in the Greek yogurt and crumbled blue cheese.
• Use the back of a fork to mash the blue cheese into the yogurt.
• Whisk in the buttermilk and remaining ingredients.
• Serve immediately on top of the sloppy Joes or cover and refrigerate until ready to use.

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Heat olive oil in a large skillet over medium heat. Once heated, add the onion, carrots, and celery to the pan and sprinkle with salt. Sauté for a few minutes until softened. Add in the garlic and cook for another minute.
• Add in the ground chicken and break it up into pieces. Cook until the meat is browned.
• Stir in the tomato sauce and hot sauce. Turn the heat to low. Cover the pan, and let it simmer for 5 minutes.
• Uncover the pan and give everything a good stir. Continue to cook, uncovered, for another couple minutes until the sauce reduces and thickens a bit. If the mixture seems dry, stir in 1/4 cup water or chicken broth. If the mixture has too much liquid, keep simmering until the sauce thickens.
• Add the sloppy joe mixture to the buns, and serve with blue cheese, ranch dressing, and chives if desired.

BUFFALO TURKEY SLOPPY JOES

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.

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Heat oil in a saute pan over medium heat.
• Add onions, carrots, and celery, and a pinch of salt and pepper.
• Cook for 5-6 minutes, or until onions are becoming translucent and vegetables are softening.
• Add the ground chicken, and cook until the chicken is browned and coked through with no pink remaining, breaking up the meat as it cooks.
• Stir in the tomato sauce, hot sauce, and Worcestershire, and simmer for several minutes, until heated through.
• Spoon onto rolls or any of the other ideas for serving and top with blue cheese dressing or Ranch dressing or crumbled blue cheese for serving.

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Add the oil to a large cast iron skillet on medium heat.
• Add the diced onion and minced garlic. Cook for about 3-4 minutes until the onion starts to soften, stirring a few times.
• Add the chicken to the pan and break it apart with a wooden spoon or spatula. Distribute evenly and mix in with the onion. Cook for 10 minutes stirring a few times.
• Add the salt, pepper, cayenne pepper, white vinegar, Worcestershire sauce and hot pepper sauce, stir to combine.
• In a small cup mix the chicken broth and cornstarch together, add the slurry to the pan. Stir to combine and cook for another 5 minutes on low heat or until the mixture is only slightly liquidy.
• Turn off the heat, mix in the shredded cheese.
• Serve on toasted brioche buns.
• Optional: top with diced tomatoes, sour cream and cilantro.
• Store leftovers in an airtight container in the fridge for up to 4-5 days.

SLOPPY BUFFALO JOES

Steps:

• Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.