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!
So it is the day after Easter and you have a dozen or so of hard-boiled eggs in your fridge. Here’s an easy recipe for egg sandwiches.
One dozen eggs
1/4 cup French fried onions
1/4 cup Ranch dressing
1 tbsp Mayo
Salt & Pepper to taste
1 tbsp cilantro flakes
1/8 cup crispy bacon optional
Peel eggs, mash and mix everything. Bacon is optional, You can add the ingredients a little at a time to reach desired texture. Refrigerate for 1 hour. Serve in a bowl with pita, Hawaiian rolls, sliced bread, wheat crackers or torn tortilla wraps on th side or simply make egg sandwiches and serve. You can even chop lettuce and add a cup on the side before serving. Enjoy!