They’re not your traditional ones, just warning you now. 🙂

I made a Chunky Sloppy Joe and  Buffalo Chicken Empanadas.

The Chunky Sloppy Joe is the following recipe:

1.5lb ground beef (I used 85%)

1 medium onion

1 green pepper

1 tbsp Worcestershire sauce

1 tbsp red wine vinegar

2 cans of stewed tomatoes (make sure you chop em)

1 can of tomatoes w/chilis

Grand biscuits (not cooked)

Cheddar Cheese

First, cook up the beef on the stove top. Then add in the chopped pepper and onion. Stir this up, and then add in the remaining ingredients. It should look like this:


(You can also add in about a tablespoon of McCormick Montreal Steak Seasoning-adds some awesome flavor)

Put the top on the pan and let it simmer until the peppers and onions are soft. Once cooked, take two grand biscuits, put them together and using a roller, roll them out as thin as possible without ripping it. Place some of this awesomeness inside, along with some cheddar cheese, close it up and cook in the oven at 400 degrees for about 8-10 minutes.

For Buffalo Chicken, you will need:

2 boneless, skinless chicken breasts

4 small bottles (or two large ones) of Frank’s Red Hot

2 sticks of butter

Grand Biscuits

Bleu Cheese

Cook the chicken in the oven (I cut mine in half to cook faster) at 425 for about 30 minutes (really depends on how big the chicken is-make sure it is 165 degrees). Once cooked, take two forks and shred that stuff up.


In a pot on the stove, put your Frank’s Red Hot (either four small bottles or two big ones) and two sticks of butter, and let the butter melt over a medium-high heat.


Once melted, stir it up so the sauce is a bit lighter. Add in the chicken, and let it simmer for a few minutes (just until the sauce is soaked into the chicken a bit). Once finished, same process as above for the rolls. Roll two out, put in some chicken, and put some bleu cheese on top. Cook in the oven at 400 degrees for 8-10 minutes.

This is them before being cooked. Once done they’ll be a nice toasty gold color. 🙂



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