This unique take on a sloppy joe is deeply satisfying just like a traditional sloppy joe but it is also very fresh and light. First, I put together some Tomato Cucumber Relish but left out the lemon juice. Next, I browned some lean ground turkey and added a can of my favorite sloppy joe sauce. Finally, I used a kaiser roll and hollowed out the top of the roll to create more room for the toppings. I topped the turkey with the relish and some feta cheese. Do not add too much of the relish, you want the turkey to be the star. This recipe is surprisingly good. Every time I took a bite I thought, “This is different, but this is SO GOOD.”
My obsession with grilling continues… I recently got a new grill and have been using it almost everyday. I just really look forward to grilling. So I was making chicken kebabs and I had a couple of large tomatoes I needed to use. Don’t ask me why but I thought I’d put a skewer through them and put them on the rack above the kebabs so that the liquid would trickle down.
This relish is so good, just combine the ingredients and it’s ready to go. I absolutely loved the oregano in this dish. Also, the lemon juice, olive oil, and juice from the tomato and cucumber combine to make a super juice that is incredible. I made it to accompany falafels and tahini sauce in a pita pocket. Gar was craving falafels that day. I went on my food network app to find a recipe for a tahini sauce and saw this relish recipe with a chicken shawarma recipe from Jeff Mauro. The recipe also called for fresh chopped parsley but I didn’t feel like having the mouth-feel of the little leafy bits so I left that out, although I’m sure the relish would taste great with the parsley. I saved some of the relish to use on chicken shawarma wraps. I could eat this relish with so many things, I’m thinking at one point I’ll put it on a burger with some feta cheese.
½ of a large english cucumber, chopped
½ of a small red onion, chopped
2 roma tomatoes, chopped
2 large garlic cloves, grated
2 tablespoons of good olive oil
1 lemon, juiced
2 teaspoons apple cider vinegar
1 teaspoon dried oregano
Recently I’ve been obsessed with putting everything on the grill. I’m sure one of the reasons is that the weather has been amazing the past week or so, staying mostly sunny and in the low to mid seventies. I have a small charcoal grill and a small propane grill. Mostly, I use the propane grill since its cleaner and easier. However, I appreciate charcoal for cooking something like an inch and a half thick cut rib-eye (mmm) and I really like arranging charcoal like one side of a sloping hill so I can clearly gauge and effectively utilize the varying levels of heat on the grill surface. The way I arrange charcoal would depend upon the grill I suppose.