Cajun Sloppy Joes
Kirkland Signature/Orleans International
1 pound Kirkland Signature
1 onion, coarsely chopped
4 garlic cloves, minced
1 large jalapeño, halved
1 red bell pepper,
1 10.75-ounce can
light chicken gumbo
soup, liquid drained
1½ cups homemade or
prepared tomato sauce
2 tablespoons tomato paste
1 tablespoon red
1 tablespoon molasses
1 teaspoon dry mustard
¼ cup prepared
¾ teaspoon salt
Freshly ground black pepper
8 whole-wheat burger
buns, buttered and
grilled or toasted (this
helps hold the moisture)
Spicy pickle chips and warm
potato chips, for serving
Heat a large nonstick skillet or Dutch oven over
medium-high heat. Add enough oil to coat the pan.
Add beef, onion, garlic, jalapeño and bell pepper.
Cook, stirring to break up the meat, for 5-8 minutes,
or until the meat is browned. Drain the drippings
from the pan and discard.
Stir in drained soup, tomato sauce, tomato paste,
vinegar, molasses, Worcestershire sauce, mustard,
barbecue sauce and salt. Add black pepper, cayenne
pepper and hot sauce to taste. Reduce the heat to
low and simmer until the liquid is reduced and the
mixture has thickened.
Fill the buns with the sloppy joe mixture. Serve
with spicy pickle chips and warm potato chips.
Makes 8 servings.
Three-Berry Pulled Pork
Kirkland Signature/Rader Farms
Salt and pepper
1 large onion, sliced
2 cups Rader Farms/
Nature’s Three Berries,
½ cup hoisin sauce
2 tablespoons diced
3 garlic cloves, minced
6 dried mushrooms,
2 teaspoons hot sauce
3 tablespoons cider vinegar
1 large head Napa cabbage,
10-12 large whole-wheat
Lightly season pork with salt and pepper. Layer
onions in a slow cooker. Place the pork, fat side
up, on the onions.
In a bowl, combine berries, hoisin, ginger, garlic,
mushrooms, hot sauce and vinegar. Pour over
Slow-cook on low for 6-7 hours. Remove the pork
and scrape o; the top layer of fat. Shred the meat.
Add cabbage to the slow cooker and simmer for
5-10 minutes. Stir in the shredded pork.
To prepare the sauce, strain berries and discard
seeds. Mix berries, lemon zest and juice, and sugar
in a saucepan; simmer over low heat until sugar
dissolves. Add Chambord. Bring to a boil, then
remove from the heat.
Spoon the sauce onto tortillas, add pork, and fold.
Makes 10-12 servings.
Recipe developed by Deb Sklar.
3 cups Rader Farms/
Nature’s Three Berries,
1 teaspoon grated
3 tablespoons lemon juice
2 tablespoons sugar
3 tablespoons Chambord
(black raspberry liqueur)