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!
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!
I love watching the Barefoot Contessa prepare food whether it’s a meal for a few dozen people or entertaining a few friends. I enjoy cooking with real ingredients that aren’t too exotic for me to pronounce and she agrees that butter is the best ingredient (No fat-free stuff here).
I know I won’t be making the turkey this year, but found this recipe and thought I would make it as part of my collection of chosen recipes. It looks easy to make and am sure will be delicious. This picture and the entire recipe is from the Food Network’s Barefoot Contessa Collection.
Servings: 6. Cook Time: 2 1/2 hours
- 1/4 pound (1 stick) unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 fresh turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
Pre heat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.
Tomorrow… I will share my recipe for home-made gravy. But I must warn you… once you go home-made on the gravy, you’ll never go back to pre-made gravy…baby. Then on Sunday, I will share my garlic mashed potato recipe. YUM!!! I love Thanksgiving.