Sloppy Joe With Ground Turkey, Black Bean, Dill Pickle and Hot Cherry Peppers

Hello Peeps, how are you?I am doing okay, thank you! Sorry for going "AWOL" on you. I have been extremely busy dealing with other issues in my life..So had to put my blog/blogging in the back burner for a bit. But no worries, I am back and I plan to avoid going away for long periods of time. Has it really been 3+ weeks since I did my last post? Hmm, time does fly real quick, doesn't it? I wish that there were at-least 2 extra hours in a day cause that will really help a chaotic person like me to instill some structure in my life..Ahh, a person can only hope, yes?

Anyways, this post was originally intended to be up on Father's day, in honor of the dads in my life(my dad,my son's dad, my nephew's dad...) but it would have been so inappropriate.Are you wondering why? While everything about "Sloppy Joe" screams man-food, it would have been inappropriate to honor the orderly and systematic dad(s) with such a sloppy dish. So I waited one more day to post this. Silly me. I know. But its so worth getting your fingers and face messy with this awesome dish. My version of "Sloppy Joe" has Sour Dill Pickle, Hot Cherry Peppers and Dark brown sugar amongst others things to give you a flavor explosion the minute it hits your mouth. Ooh, La, La!

Ingredients:

• 1 Cup Lean Ground Turkey
• 2/3 Cup Canned/Cooked Black Bean
• 1 Medium Yellow Onion, finely chopped
• 2 Cloves Garlic, finely chopped
• 1 Small Green Bell Pepper
• 2 Tbsp Dark Brown Sugar or less
• 1/4 Cup Italian Sauce (Any brand- Prego or Ragu)
• 1/2 Tsp Cracked Black Pepper (Optional)
• 1 Kosher Dill Pickle Spear (I used Mt.Olive Brand)
• 2 Hot Cherry Peppers in Vinegar Brine (B& G Brand)
• 1 Tbsp Hot/Tabasco Sauce
• 2 Tbsp Olive Oil
• Salt as needed

Procedure:

• Heat Olive Oil in a pan and brown the chopped onions. Once it is lightly browned, add the ground meat and stir until it becomes crumbly, for about 2-3 minutes.

• Throw in the chopped Green bell pepper, cracked black pepper, Tabasco sauce. Stir to incorporate.

• Pour the Italian sauce soon-after along with brown sugar and salt for taste.Stir to incorporate. Lid the pan and cook for 3-4 minutes.

• Chop the Dill Pickle and Hot& Sour Cherry Peppers.

• Add the drained black beans, the chopped up dill and hot&sour cherry peppers.

• Cook for 3-4 more minutes without the lid and its good to eat.

• Serve it with store-bought or homemade hamburger or slider buns along with some Kettle fried Potato chips.

Makes 2-3 Small Servings.

Note: Ground Turkey may be substituted with Ground Pork, Beef or Chicken or a combo of meats.Your call!

Enjoy!

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"SoudZoukakia" - SmyRna Sausages

SoudZouKaKia(soo-tsoo-KAH-kyah). Huh???!!! Yeah,I know. The name is quite a mouthful.Almost all greek dishes are named that way.It also goes by the name SmyRna Sausage/Meatballs. This dish was brought to Greece by refugees from Smyrna, modern Izmir(Turkey). A typical Greek preparation made of spicy large and elongated meatballs with cumin, cinnamon and garlic, served in a characteristic tomato sauce.It is traditionally made with ground lamb but I have made this with ground turkey. Ground chicken would go equally well.
Sending this to Joanne's Greek-Themed Regional Recipes Event and to Presto Pasta Nights

Ingredients:

• Any Ground Meat - 1 1/2 pound ( I used Butterball Lean Ground Turkey)
• Stale Whole Wheat Bread - 2 slices, crumbed
• Onion - 1, large
• Garlic - 3 cloves, minced
• Mint - 2 tbsp, finely chopped
• Parsley - 2 tbsp, finely chopped
• Ground Cumin - 1 1/2 tsp
• All Spice - 1/4 tsp (Cinnamon Powder can be substituted)
• Salt for taste
• Cracked pepper - 1 1/2 tsp or less
• Egg - 1, whisked
• Oil - 2 tbsp
• Bertolli Organic Olive Oil, Basil & Garlic Sauce - 1 1/2 cups

Procedure:

• In a large bowl, mix all of the above ingredients except the Bertolli Sauce and Olive oil.
• Knead the mixture like a dough for 5 minutes.If the mixture is mushy add crumb of another slice of bread.
• Refrigerate the mixture for an hour or so.
• Divide the mixture into 25- 30 even balls. 
• Shape each balls into oblongs(mini sausages).
• Shallow fry the sausages in a wide bottomed pan in olive oil 2 minutes per side or till its evenly browned.

• Mix the Bertolli sauce with a cup of water and add it to the pan.
• Lid the pan and cool the sausages in the pan for 10-12 minutes.
• Cook for 5 more minutes without the lid or until the sauce has thickened.

• Serve it with any pasta of choice.

Makes 25-30 mini sausages.

Note:

• A part of this can be frozen for up-to 2 weeks.

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