Buffalo Chicken Sloppy Joes

I saw these on Rachael Ray a a year or so ago and decided they might be worth trying. I like buffalo chicken, my husband loves sloppy joes - it's the perfect combination for us! They are very good - not too hot, and just tangy enough. My one caution: Make sure you let them simmer for a little while after you add the sauce, or you'll end up with soggy bread when you make your sandwich.

I usually serve these with the mashed potato skins from the same episode.

I halved a lot of this recipe because making the original 2 lbs. of meat was just too much for the two of us. But the veggies I kept the same - you can never have too much celery and carrots with your buffalo chicken!

2 Tbsp. EVOO
1 lb. ground chicken
1 carrot, peeled and chopped
1 stalk celery, chopped
1 yellow onion, finely chopped
2 cloves garlic, minced (I used the garlic press on mine)
Salt and pepper to taste

For the sauce:
1 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/2 Tbsp. Worcestershire sauce
1/4 cup hot sauce
1/2 cup tomato sauce
1/2 cup chicken broth

Heat a EVOO in a large skillet over medium-high heat. Add chicken and break it up . Cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and black pepper, and cook an additional 7 to 8 minutes.

In a medium-sized bowl, combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce, and broth. Pour into the pan and stir to combine. Simmer a few minutes more until sauce thickens.

Pile onto your favorite buns and top with blue cheese, pickles, or whatever toppings you like!

Adapted from: 30 Minute Meals

Apple and Brie Paninis

This is fantastic served with tomato bisque, or alone, or however you want to serve it. You can't go wrong with apples and brie!

1 apple, cored and sliced
4 ounces of light brie
2 pieces of ciabatta, halved

Divide apple and brie between two ciabatta halves. Top with other halves, and place on hot grill. (I used the Foreman to easily grill both sides at once.) Serve when hot and melted.