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Meats

Turkey Sliders

If you’re like me, when someone says “Turkey” I immediately think thanksgiving or too healthy to be delicious.

Well… I just found a way to make Turkey more appealing in flavor, while still keeping it somewhat healthy.  These are great for lunch or dinner and best for entertaining.  Another bonus… Kids love to make it and “gobble” it up.  Okay, enough with the puns… here we go!  We have three types of Sauces.  Italian, Asian and Mexican turkey sliders.

Serving Size: 16 sliders

Bread:  Use Ciabatta or dinner rolls, not exceeding 2.5 inches in diameter or on all sides.

Meat Patties: 2.5 lbs. lean ground turkey.  1 tsp. kosher salt.  1 tbsp. magi seasoning.  1 tbsp. Worcestershire sauce.  1 tsp. parsley (chopped or flakes) and 1 tsp. cilantro (chopped or flakes).

Preparation & Cooking:  Mix all together (Make sure meat is thawed).    After thoroughly mixing all together, roll into 1.5 inch balls.  Flatten to 3.5 diameter patties.  Use a skillet or frying pan to cook.  Heat should be set to medium high.  Drizzle a tsp. of olive oil and cook your patties.  Set aside patties on a plate and keep the frying pan going.  We’ll need the pan and grease for the sauce.

Sauce:  Using frying pan and grease from cooking the patties, turn the heat up to high.  Mix in 1 tbsp. crushed garlic and brown.  After garlic is brown, add 1 tbsp. balsamic vinegar and mix for 10 seconds, then see below for following steps:

For Italian turkey sliders in a bowl, put together 2 tbsp. freshly grated parmesan cheese.  3 tbsp. mayonnaise.  3 tbsp. Caesar salad dressing.  3 tbsp. Ranch dressing.  1 tsp. freshly crushed peppers.  Mix all ingredients.  Pour the sauce from the frying pan over this and continue to mix.    Spread on both top and bottom insides of bread.  Layer: Bottom bread, turkey patty, 1 slice tomato, basil leaf, top bread.  Serve with freshly tossed salad.  Enjoy with a glass of Syrah!

For Asian turkey sliders using the same frying pan after the garlic is browned and the balsamic vinegar mixed in, put 8 to 10 cups shredded cabbage (You can buy a coleslaw mix at the store and use that).  Add 1 tsp. sesame oil and 1 tsp. magi seasoning.  Mix all together until the cabbage is more than half-cooked.  Use 2 tbsp. or a scoop to put on your patty before placing the top bun.  Serve with some mini lumpia.  Enjoy with cranberry vodka tonic!

For Mexican turkey sliders using the same frying pan after the garlic is browned and the balsamic vinegar mixed in, thinly slice gold (yellow) sweet onions.  Brown it, add a tsp. of cumin and put on your patty, then place some spicy jalapeno potato chips before placing the top bun.  Serve with some tortilla chips, salsa and pico de gallo.  Enjoy with cold cerveza!  

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Moist & Tender Chicken Ranch BBQ

Flaming Chicken1 whole chicken (Large).  Cut it up in 10 – 12 pieces.  Marinade Sauce: 1 cup Ranch dressing  and 1 cup Italian dressing (Do not use fat-free dressing).  2 TBSP sea or kosher salt.  2 TBSP garlic powder.  2 TBSP onion powder.  2 TBSP Paprika.  2 TBSP Mesquite seasoning liquid smoke.

In a pot, put all ingredients of marinade sauce and use a hand egg beater to mix well.  Piece by piece, dip chicken piece and massage in the sauce mixture until all pieces are well coated.  Now put all the chicken in the same pot and cook on medium heat for 45 minutes, covered.

Use smoking hickory chips on top of your charcoal right before placing the chicken on the grill.   Best results if charcoal is about 5 inches away from grill and if grill has a cover.  Make sure the grill’s air vents are closed before placing the chicken.  Immediately cover your grill and keep closed for at least 8 minutes.  Manage your flames to ensure you don’t burn your food.  Bring the pot you cooked in with you so you can use the juices to brush on while you BBQ or dip the chicken in there every time you turn it.  Best with the chunky & moist corn breadand a spinach salad with tomatoes and a raspberry vinaigrette dressing topped with glazed walnuts and candied cranberries.  Enjoy!


Sausage in Raspberry Vinaigrette Sauce

Servings: 6.  Prep time 15 minutes.

Ingredients: 10 smoked sausage links (Regular hot dog size).  1 pound broccoli florets.  1/4 cup raspberry vinaigrette salad dressing.  1/2 cup water.

Cut sausage diagonally, each link into 4 pieces.  Boil in water covered on high for 10 minutes, or until water is reduced.  Add salad dressing, cover on high for 2 minutes.  Add broccoli (Cut and washed clean) florets, mix and cover for 2-3 minutes.  Cooking on high the entire time.

The time to cook depends on the intensity of your heat.  Ensure sausage is fully cooked and slightly browned before adding the broccoli.  Broccoli should be half-cooked.  Serve and enjoy!


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