Monday, March 3, 2014

Mexican Sloppy Joes with Cornbread

These dishes do not necessarily need to be served together, although I have found that the flavors compliment each other, and we love them this way!

Mexican Sloppy Joes

1 T. olive oil
1 c. each chopped scallions, yellow and orange bell peppers - I did not have any scallions on hand, so I used white onions this time. I also used red peppers instead of orange, since that is what I had.
1 crushed garlic clove
1 lb. ground turkey
14½ oz. can fire roasted diced tomatoes
2 T. Worcestershire sauce
1 chipotle chili in adobe sauce, chopped
½ t. salt
1 T. red wine vinegar
4 t. dried cilantro

 always load up my combination dishes with fresh vegetables. You can tell in this photo, that I actually only used about 1/2 to 3/4 lb. of ground turkey, so the vegetable portion is more abundant. 

Heat oil in a large skillet over medium-high heat. Add scallions, bell peppers, garlic, and turkey. Stir and cook until turkey is no longer pink. Add tomatoes, Worcestershire sauce, chipotle chili, and salt. Reduce heat to medium and cook for 15 to 20 minutes. I usually add about 1/2 tomato can of water when simmering.

Stir in red wine vinegar and cilantro. Serve on warm cornbread.

ready to bake
Country Cornbread Bake

1 can corn
Fat-free milk
¼ c. trans fat-free butter
1/3 c. whole-grain cornmeal
3 eggs, separated
½ t. baking powder
¼ t. salt
1/8 t. cayenne pepper
1/3 c. sliced green onions - I did not have green onion, so I used finely minced red onion.

Heat oven to 375°F. Drain corn, reserving liquid. Add enough milk to liquid to measure 1½ cups. 

In saucepan, combine milk mixture and butter; bring to a boil. Slowly stir in cornmeal; bring to a boil and cook 3 minutes, stirring constantly. Remove from heat. Stir in egg yolks and remaining ingredients except egg whites.

Beat egg whites until stiff. Fold into corn mixture. Pour into a greased 1-quart baking dish. Bake until golden, about 30 minutes.

We serve the bread topped with the sloppy joe mixture. Delicious!