Sloppy Joes

This recipe comes from my Grandma. Admittedly, I didn’t always appreciate how good it was when I was younger, but I’ve since grown wiser.

Sometime during this past year, I heard my husband mention that he liked Sloppy Joes, and I realized that we’d never made any. I whipped these up one evening, and he loved them. He ate several and our leftovers didn’t last long.

Foolishly, I thought I would try another Sloppy Joe recipe that I found on another site. It looked promising, but in the end it was a big disappointment! For our house, we’ll just stick with Grandma’s tried and true!

One thing I did differently, though, is I substituted ground turkey for the ground beef to make it a little healthier. Either works well and tastes great.


Grandma’s Sloppy Joes

1 lb ground beef or ground turkey
1 small onion, diced
1 T flour
1/3 c water
about 2 c Ketchup
1/2 – 1 T Worcestershire sauce
1/2 tsp chili powder
1 1/2 tsp salt
1 T sugar
1/4 tsp pepper

In a large skillet, scramble meat over medium heat. Add onion to meat while it is cooking to help the onion soften.

Once meat is scrambled and is no longer pink, add all other ingredients. Note: all measurements are approximations. Grandma cooks using her senses–sight, smell, taste, feel, etc. I sort of do the same with this recipe, but these are the approximate measurements I use.

Simmer uncovered for 10-15 minutes.

Serve on buns with lettuce, if desired.


Chipotle Salmon Burgers

This is my new favorite way to eat salmon. I came across the recipe in one of my Cooking Light magazines for Salmon Burgers. They sounded scrumptious and they turned out to be that and more!

My hubby & I made them for a second time when some friends of ours came to visit, and they were just as yummy the second time around. I think these will be making a regular appearance on our dinner plates.

Chipotle Salmon Burgers
Recipe from Cooking Light, June 2008

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

Yield: 4 servings (serving size: 1 burger)


1  tablespoon  chopped fresh cilantro
3  tablespoons  light mayonnaise
2  tablespoons  finely chopped fresh mango
1  tablespoon  finely chopped fresh pineapple
1/8  teaspoon  finely grated lime rind

1/3  cup  chopped green onions
1/4  cup  chopped fresh cilantro
1  tablespoon  finely chopped chipotle chile, canned in adobo sauce (We omitted this)
2  teaspoons  fresh lime juice
1/4  teaspoon  salt
1  (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
Cooking spray
4  English muffins (We used multigrain and toasted them in the toaster)
4  butter lettuce leaves


1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

5. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.

6. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.