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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!

Pop’s Fried Chicken

Inspired by the Filipino fried chicken, goes great with banana ketchup!

Serving: 2-4

1 Game hen, cut in half.  Thawed, washed and patted dry.  In a ziplock bag (One with a seal and big enough to fit your meat), squeeze 1/2 small lime, 1 tsp. balsamic vinegar, 1 tsp. sea salt, 4 tbsp. soy sauce, 2 tbsp. olive oil, 1 tsp. cummin, 1 tsp. garlic powder.  Place meat in the bag of marinade and massage for a minute.  Place in the freezer for 20 minutes before cooking.

Cook in a skillet.  Set heat to medium high, place meat skin up with marinade in the skillet, cover for 10 minutes.  Take lid off, turn the pieces around, cover for another 10 minutes.  Take lid off (keep it off) and put heat on high.  Pan starts to dry and have some oil from the marinade.  Feel free to add a bit more oil if you have to.  Just enough to pan sear until cooked inside and the skin is a combination of gold and brown.

Great with a spinach and tomato salad with sesame ginger dressing and some steamed rice.


20 minute T-bone steak

Ok, so it’s steak night! I’m so excited, since all I’ve been eating are cucumbers and boiled chicken breasts for two weeks. Anyway, I found a great mix of seasoning to have that grilled taste without cooking outside or using rubs or oils!

Here we go…
2.5 ponds T-bone steak, washed. 1 tbsp salt (mixture of kosher and sea), 1 tbsp cumin, 1 tbsp cilantro flakes, 1 tbsp chili powder, 1 tbsp ground pepper. Rub on the steak like you were a masseuse! Now we’re ready to cook!

Put stove on high, use a frying pan with a lid. Once the pan is hot (I started heating it up before I washed my beef), put your steak in the pan and cover. You will see the smoke circulating in there, which is fine. Do not put any oil, it’s not needed. I use a non stick pan.

I kept it on each side (pan always covered) for 3-4 minutes heat on high then another 2 minutes on each side on medium. Depending how you like your steak will determine how long you keep it in there, you be the judge.

Because of my diet, I thinly sliced the meat and immediately wrapped it in fresh baby spinach, held it with a toothpick to warm the spinach for a minute, then ate it. Mmmmm it was good. But you don’t need to do it that way. You can chop it up and make soft tacos by piling it up on a tortilla lined with freshly chopped romaine hearts, a squeeze of lime then top it off with fresh salsa! If you go this route, might I suggest a chilled cerveza be within reach.


Corned Beef, Potatoes & Cabbage

Makes 6-8 servings. 
Prep Time 10 minutes
Cooking time 1 ½ to 2 hours


Corned Beef Brisket (2-3 pounds)
Mustard (2 tsp)
Beer (1 can, any brand)
4 Large Potatoes (Red is the best one but any type will do) – quarter cut
1 Large Cabbage cut in 4 sections
2 Yellow Onions cut in half
1 tbsp chopped parsley



  1. Start by washing the corned beef in cold water before putting it in the pot.
  2. Place in the pot and fill it with water until the beef is completely covered with about two inches of water. 
  3. Add the spices (usually 1 tsp peppercorns and 1/8 tsp cloves) that come with your store-bought corned beef brisket.  For every 2-3 pounds of meat, add 1 can of beer (can be non alcoholic beer), 1/3 cup of brown sugar and 2 tsp. mustard (yellow or spicy brown).
  4. Cover the pot, put it on high and let it boil 25 minutes per pound. 
  5. Add the potato and onion 30 minutes before completion.
  6. Add the cabbage 20 minutes before completion.
  7. Let simmer for 10 minutes after your boiling time. (Example, for a two-pound brisket, the boiling time is 50 minutes, then simmer for 10 minutes, making it a total of 60 minutes cooking time)

Although a popular meal for St. Patrick’s Day, you may cook this anytime.  Another option is the Crockpot way, instead of boiling it the entire time. 

Put all the ingredients except for the potatoes and cabbage in the Crockpot and cook in low for 12 hours.  Add the potatoes 1 hour before completion on a high setting.  Add the cabbage 30 minutes after. 


Allow to cool and put all ingredients on a platter when finished, using a cooking spatula with holes. Slice the meat across the grain for the texture that is easy to chew.  Sprinkle the parsley all over all ingredients before serving.  Enjoy!

Turkey Meatloaf


  • 6 oz French’s original French fried onions
  • 2 tbsp. kosher salt
  • 2 tbsp. Cumin
  • 2 tbsp. Magi seasoning
  • 2 tbsp. brown sugar
  • 2 tbsp. balsamic vinegar
  • 1/4 cup minced garlic
  • 1/2 cup relish
  • 1/2 cup ranch dressing
  • 1/2 cup ketchup
  • 2.5 pounds lean ground turkey 



  1. Pre-heat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix everything thoroughly.  Roll into a 4 inch log and place on a cookie sheet or transfer the mixture to a 5×9 inch loaf pan.
  3. Bake covered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking uncovered 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).Serve and enjoy with a glass (or bottle) of Merlot! 

Sides suggested: Garlic Mashed potato & veggies or Spanish rice and cranberry preserve.

Servings: 12


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