Business Magazine

Wednesdays Unplugged - Asian Sloppy Joes

By Homesmsp @HomesMSP


"What sunshine is to flowers, smiles are to humanity." ~ Joseph Addison

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

2015-04-15-radley concert

Our grandson had his spring music concert last week... and what is amazing is it snowed this year that evening, just as it did last year!


I saved this week's recipe from the Star Tribune in January. It is odd that I would keep sloppy joe recipes, I would guess it has been at least 15 years since I have made them in any shape or form. But somehow these caught my eye and sounded good this week... also great as leftovers. Our family doesn't like celery, so I substituted Beau Monde seasoning. I didn't find ground chicken thighs so used ground dark turkey meat, served on hamburger buns and King's Hawaiian rolls. The recipe called for topping the sandwiches with shredded lettuce and spicy pickles. I think it would also make good lettuce wraps.


  • 2 tablespoons canola oil
    Asian sloppy joes
  • 2 medium red onions, finely chopped
  • 1 cup finely chopped celery
  • 3 tablespoons Asian chile sauce, such as sambal olek
  • 2 1/2 tablespoons minced garlic
  • 1 tablespoon peeled, minced fresh ginger
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound ground chicken thighs
  • 1 pound ground pork
  • 1 cup hoisin sauce
  • 1 cup drained canned diced tomatoes
  • 1/2 cup fresh lime juice
  • Brioche rolls, split and toasted
  • Shredded iceberg lettuce and spicy pickles for serving

In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

Serve on rolls, topped with shredded lettuce and pickles.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


  • Wednesdays Unplugged - Caramelized Ham and Swiss Buns
  • Wednesdays Unplugged - Bakesale Betty's Fried Chicken Sandwich
  • Wednesdays Unplugged - Croque Monsieur Hot Ham and Cheese

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