Sloppy Buffalo Joes and Mashed Potato Skins

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 pounds ground chicken
• 1 carrot, peeled and chopped or grated
• 2 stalks celery, chopped
• 1 yellow onion, finely chopped
• 2 to 3 cloves garlic, finely chopped
• salt and pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/4 to 1/3 cup hot sauce (such as Frank’s Red Hot)
• 1 cup tomato sauce
• 1/2 cup chicken stock
• 8 good quality burger rolls, split and toasted
• 1 cup blue cheese crumbles

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook until browned. Add in carrots, celery, onions and garlic; season with salt and pepper. Cook 7 to 8 minutes more. In a small bowl, combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce and chicken stock. Pour into the pan and stir to combine all ingredients. Simmer for a few minutes until the mixture thickens up.
2. Pile filling on the prepared buns and top with blue cheese.

Notes

Ingredients

• 6 slices bacon
• 2 pounds small red potatoes, halved
• 1 cup buttermilk
• salt and pepper
• 1/4 cup fresh chives, chopped
• 1/2 cup extra-sharp cheddar cheese

Instructions

1. Preheat the oven to 350F.
2. Arrange the bacon on a wire rack on top of a sheet pan and bake until crisp, about 12 to 15 mintues. Cool and chop.
3. Put potatoes in a medium sauce pan and cover with water. Bring the water to a boil and season with salt. Cook until tender, about15 mintues.
4. Drain and mash potatoes with the buttermilk. Season to taste with salt and pepper. Stir in the chives, chedder and bacon.

Notes