October 25, 2011


To keep it going with the Halloween spooky goonsly holiday, I've found some amazing mouth-watering Halloween foods that chef Rachael Ray has on her website. This chicken version of a beef sloppy joe on a mini hamburger bun looks absolutely stomach teasing.Who didn't love sloppy joe as a kid growing up? I know I did!!! I don't even know how to make it now to save my own life. Rachael Ray calls this creative dish Devilish Sloppy Chicken Mini Sammies, cute right? Rachael Ray always knows how to throw down in the kitchen and as you can see especially during festive holidays. Mmm, I can't wait to try this, maybe we'll have a Halloween dinner at my house and guess what?! All of you are invited! Sike Nah! That was funny, but no you can come by if you want a dish. Without further adu, I bring to you from Rachael Ray's Halloween Central recipes Devilish Sloppy Chicken Mini Sammies


  • 12 bake-off dinner rolls, any brand
  • 1 teaspoon plus 1 tablespoon smoked paprika, divided
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 pounds ground chicken
  • 3 cloves garlic, finely chopped
  • 1 medium to large onion, finely chopped
  • 2 tablespoons grill seasoning, such as McCormick brand Montreal Chicken Seasoning
  • 1 tablespoon hot sauce (eyeball it)
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 rounded tablespoons spicy brown mustard
  • 1/2 cup water


Heat the oven as directed on the package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about one teaspoon (1/3 palmful) of smoked paprika. Bake the rolls until golden and soft, then remove.
While the rolls cook, heat a deep nonstick skillet over medium-high heat. Add the vegetable oil, about two turns of the pan, then melt the butter into the oil and add the chicken. Crumble and brown the meat for 3-4 minutes, then add in the garlic and onions. Add the remaining 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
Mix the hot sauce, tomato sauce, Worcestershire sauce, brown sugar and mustard in a small bowl, then stir into the meat and reduce the heat to low. Stir in about 1/2 cup water to keep the mix loose as it simmers. Simmer gently for 10 minutes. Split the rolls, scoop chicken into them and serve.
Serves 6

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