My Sloppy Jules

Remember Sloppy Joe night when you were growing up?

I sure do! I loved them!

It was the closest thing to a hamburger on a bun without the patty. I would usually drench mine in yellow mustard as well. Every bite I would take the meat would ooze out from all sides of the bun and land all around my plate. Sometimes landing on the kitchen table. I would usually grab a potato chip or a French Fry to scoop it all up and place it into my mouth with such delight.

This is a delicious food memory of mine that I wanted to recreate except I wanted to change them up a bit to fit my now adult tastes. I haven’t eaten a Sloppy Joe in probably 30 years. Which is why I wanted to recreate them now. I knew it was time.

I was watching an episode of Modern Family a few years ago when the Patriarch of the family, Jay Pritchett, was making his Sloppy Jay’s for his Grandchildren who were coming over to spend the night and watch Western’s on T.V.. That reminded me of the Sloppy Joe’s that I ate growing up and that is when I decided that I wanted to create my own Sloppy Jules. Jules is a nickname for all of us that are named Julie. I am still called that in certain circles. I also wanted to try and make them into “Jewels.”

I do hope that I succeeded. This was a lot of fun to do and I enjoyed every minute of it. I had an idea of what I wanted to do but it also just unfolded right before my eyes as I am plowing through the pantry looking for ingredients to add to them. When Gordon came home from work and walked into the house he told me that he can smell my Sloppy Jules from the driveway and how delicious that was. I piled some onto a spoon and gave it to him to taste. He then grabbed a bowl and started spooning more in for him to taste as he settled in from a long day at work. He then kept raving about them and how sweet the meat was and how perfect they tasted. 🙂

It made my day that a culinary chef liked what I created.

Having said that, I hope that you do too!

Happy Eating!

JULES

Here are MY SLOPPY JULES!

I Also Wanted to Add Some Bling 🙂

And if you notice my Buns are shaped like Diamonds…

I Snuck a BITE!

(Was it the lipstick that gave me away?)

Topped with a Jewel

Served with a side of Sliced Tomatoes and our Dill Pickle’s

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The Recipe Begins Here:

The Potatoes

I wanted some of the Blue/Purple Potatoes to add to my Sloppy Jules because I knew they would keep their color and I hoped they would look a bit Sapphireish or look a bit Amethyst.

Washing the Potatoes

I am withholding the blue potatoes for my Sloppy Jules.

The Potatoes Drying

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Our Blonde Bells From our Garden

Getting Out All of My Vegetables

Washed and Ready

The small potatoes that you see here I was hoping would look a bit like ‘rocky jewels’ and would make a nice side to my Sloppy Jules.

Getting Out All My Pots and Pans

Boiling These Potatoes

I just added some water and some salt to a pot and when it started to boil I added the potatoes. They are done when you can insert a fork into them. I did poke holes prior to their boiling with an ice pick.

Adding Some Vegetable Oil to a Large Saucepan

(About 2 Tablespoons)

This saucepan will saute my vegetables.

I eyeball everything so I will do my best to give you amounts. But, I also know that we all have our personal tastes and some may like more of this, while other’s may like more of that….

Chopping ONE Red Onion

(I probably ended up using 3/4 of it.)

Chopping My Bells

(Red, Green and Blonde)

My Blue/Purple Potatoes on the Left, the rest on the Right.

(My smaller Potatoes we bake later on.)

I chopped half a Red, half a Green, and 2 small Blondes.

Adding Some Vegetable Oil to the Large Skillet

Sauteing the Red Onion

Here I’ve Chopped My Jewels

My Boiled Blue/Purple Potatoes, Some Red Bell Peppers, Green Bell Peppers, and our Blonde Bells

Sauteing All the Bells and Onions Together

(On a Medium Heat)

Adding Some Freshly Ground Black Pepper, Left.

Adding my Blue/Purple Potatoes, Right.

Adding Some Shakes of this Delicious Merlot Salt

Now that the vegetables are simmering away…..

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Time For the MEAT

This is about 3 Pounds of Ground Turkey Meat.

I added this to my cast iron skillet with a touch of Olive Oil.

I am cooking it in this cast iron skillet.

I wanted the “jewels” cooked separately from the meat so as not to stain the jewels. I wanted the meat to be done before I added the sauteed vegetables.

Now that the meat is done I am adding some Ketchup and a can of Tomatoes. The Ketchup I just eyeballed it. Probably about 1/2 a Cup. I did add about 1/2 cup of Water as well.