So I live in the Saint Louis, MO area. This recipe is adapted from a recipe put out by one of our local grocery stores. I really love that they have a someone cooking fab recipes in the store and handing out samples. I know it's a ploy to sell more product, but mmmmm, several of my latest favorites have come from the shiny recipe cards they hand out!!
This recipe can be tweaked to your liking. I add a bit of chili powder and cumin to the meat mixture and top my serving with black beans, shredded cheese & sour cream. The kids prefer theirs plain!
Sloppy Genies
1 TBS Canola Oil
1/2 cup chopped green onion
2 garlic cloves, minced
1 red or yellow bell pepper diced
16 oz ground turkey
1 can diced tomatoes with garlic & onions
2 TBS Worcestershire sauce
1/2 tsp salt
1/2 tsp Tabasco sauce
1/4 cup chopped fresh cilantro leaves
In a skillet, heat oil over medium high heat. Add onions, garlic & peper and cook until tender, stirring occasionally.
Add ground turkey and cook until turkey is no longer pink, breaking it up as it cooks. Stir in tomatoes, Worcestershire sauce, salt & Tabasco. Reduce heat to low and simmer 4 to 5 minutes until most of the liquid has evaporated. Stir in cilantro.
Johnny Corn Cakes
2-3 TBS oil
2 TBS unsalted butter
1 can (8.5 oz) whole kernel corn, drained
1 package (8.5 oz) corn muffin mix
2 eggs
3/4 cup milk
Preheat oven to 400 F. Place oil in a heave, oven safe cast iron or stainless steel skillet, swirl pan to coat the bottom with oil.
Melt butter & mix with corn, dry muffin mix, eggs & milk. Stir until moistened.
Spread batter in prepared pan. Bake 15-18 minutes or until edges are brown and pull away from the side of the pan.
Cut corn cakes into wedges and serves with meat mixture.
