Cajun Sloppy Joes
Kirkland Signature/Orleans International
Cooking oil
1 pound Kirkland Signature
ground beef
1 onion, coarsely chopped
4 garlic cloves, minced
1 large jalapeño, halved
and seeded
1 red bell pepper,
coarsely chopped
1 10.75-ounce can
light chicken gumbo
soup, liquid drained
and discarded
1½ cups homemade or
prepared tomato sauce
2 tablespoons tomato paste
1 tablespoon red
wine vinegar
1 tablespoon molasses
1 tablespoon
Worcestershire sauce
1 teaspoon dry mustard
¼ cup prepared
barbecue sauce
¾ teaspoon salt
Freshly ground black pepper
Cayenne pepper
Hot sauce
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
3-pound boneless
pork shoulder
Salt and pepper
1 large onion, sliced
2 cups Rader Farms/
Kirkland Signature
Nature’s Three Berries,
thawed
½ cup hoisin sauce
2 tablespoons diced
fresh ginger
3 garlic cloves, minced
6 dried mushrooms,
crumbled
2 teaspoons hot sauce
3 tablespoons cider vinegar
1 large head Napa cabbage,
shredded
10-12 large whole-wheat
tortillas
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
the pork.
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.
BERRY SAUCE
3 cups Rader Farms/
Kirkland Signature
Nature’s Three Berries,
thawed
1 teaspoon grated
lemon zest
3 tablespoons lemon juice
2 tablespoons sugar
3 tablespoons Chambord
(black raspberry liqueur)
Entrées 187
