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Qick Prep

Snack Wrap

I haven’t blogged a recipe lately, so I thought I’d share one of the family favorites.  You can do this for an afternoon snack or even for a meal.

Ingredients: Patties (Beef or turkey), Buttermilk ranch dressing, green leafy lettuce, parmesan cheese and medium soft taco flour tortilla.

Prep: Boil or grill the patties, add spices and seasoning to flavor.  Cut in half and set aside.  We use the sun-dried tomato flavored turkey patties so no extra seasoning is added.  Wash and dry the lettuce, then cut off the bottom so all you have left are mostly leaf.

To make:  Lay the tortilla flat on a plate.  Place two pieces of lettuce on the tortilla.  on top of it, place the two halves of the patty.  Drizzle some ranch dressing.  Sprinkle some parmesan cheese.  Roll it up and enjoy!

You can get creative, it’s a very simple dish to make and is one of those dishes that can be healthy and the kids will still love it!

 


Chicken with asparagus in wine & butter

I love cooking with wine.  Most of it makes it in the pan.  Here’s another dish, great for entertaining or just dinner.  This took me about 20 minutes to make and five seconds to eat.  You can make a healthier version by grilling, but we’re talking spring in the Pacific Northwest people.  It’s in the 40’s out there!  For today, we are pan searing indoors.

Ingredients: 1 lb. boneless, skinless chicken breast, thawed.  2  cups white wine (I used pino grigio, but any white wine will work, even riesling). 4 tbsp butter.  1 tbsp olive oil.  1 bundle or about 1 lb. asparagus.  About 1 tsp salt.  About 1 tsp pepper.

Wash the asparagus, cut the bottom off.  To know how much to cut off, take the end of the asparagus between your thumb and forefinger and bend until it breaks.  Discard the bottoms and cut asparagus in half, place in a dish where you can soak it in 1/2 cup of wine.

Cut up chicken in strips.  Size and shape is up to you.  The smaller the pieces, the quicker it cooks.  Set heat to medium high.  Place chicken and 1 & 1/2 cups wine in pan and cover.  It should start boiling in about 5 minutes.  Mix it around and add salt and pepper.  I don’t measure.  I use rock salt and peppercorn and crank the grinder over the pan to sprinkle some on the chicken.  So 1 tsp. of each may not be enough, or too much.  Use your best judgement according to your taste and health requirements.

Mix, then cover for another 2 minutes.  Chicken should be cooked by now and wine should be almost gone (if the pan is dry and the chicken is not yet cooked, add another cup of wine for the chicken to cook in).

Increase heat to high.  Add the butter, olive oil and asparagus (with the wine it soaked in).  Mix around and cover for about 2 minutes.  Take lid off.  Sauté to mix flavors around and burn off the wine while charring parts of the chicken and asparagus (takes less than 5 minutes).  That’s it.  Plate, serve and manja!

I’ve used this as an appetizer, but I’ve also used it as a main dish with some pasta, pesto and marinara.  Either way, everyone enjoyed it.


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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