Turkey Sliders

TURKEY SLIDERS

TURKEY SLIDERS 

• 1 pound ground turkey
• 1/2 onion, dices small 
• 1 garlic clove, minced 
• 1 tablespoon chives, diced 
• 1 teaspoon mayo 
• 1 teaspoon Worcestershire sauce 
• 1/4 teaspoon Tabasco 
• 1/2 teaspoon Seasoning Salt
• 1 teaspoon Salt & Pepper 

1. In a mixing bowl add turkey, diced onion, minced garlic, chives, mayo, Worcestershire, Tabasco, seasoning salt, salt, & pepper. Mix by hand until all ingredients are blended together. 

 2. Roll turkey mixture into a ball, 1/4 cup for sliders or 1/2 cup for burgers, place two small plates on the counter facing down, on top put a sheet of wax paper. Place the meat on one plate in the center, top with second piece of wax paper, then use second plate to press down meat into a patty. You can always do this by hand with no plates but I like the consistent shape for cooking evenly. 

3. Lightly salt & pepper both sides of the patties & cook them on an outdoor or indoor grill at medium-high heat for about 3 minutes on each side or until there is no pink in the middle. Longer for full burger size. 

4. Toast the buns, spread with mayo or ketchup, top with gouda cheese, lettuce, arugula, & avocado. 

PLATE FINISHED PRODUCT 

5. Plate & serve while they are still hot. 

SUGGESTED SIDE DISHES 

SWEET POTATO HASH

KALE SALAD

PLATE FINISHED PRODUCT 

TURKEY SLIDERS, SWEET POTATO HASH, & KALE SALAD 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. This dish is originally a turkey burger but I like sliders.

MODIFICATIONS 

The sliders can be topped with anything of your choice, any type of cheese, onions, tomatoes, BBQ sauce, etc. You could use fingerling potatoes or another small potato in place of the sweet potato or yam. The kale salad dressing can be tossed with any green. 

Asian Flank Steak

ASIAN FLANK STEAK 

Flank Steak

• 1-2 lbs. flank steak 
• 1/2 cup soy sauce 
• 1/3 cup packed brown sugar
• 1/2 cup scallions, sliced 
• 1 tablespoon sesame oil 
• 2 garlic cloves, minced
• 1 teaspoon ginger root, minced 
• 1/2 teaspoon red pepper flakes 

MARINADE FLANK STEAK

1. Put soy sauce, brown sugar, scallions, sesame oil, garlic, ginger, & red pepper flakes in a gallon Ziplock bag & shake well. Place flank steak in marinade & refrigerate for 4-24 hours or place in the freezer to cook another time. 

COOKING FLANK STEAK 

2. Cook flank steak on a grill, medium heat, about 4-5 minutes on each side or longer for well done. When the steak is done cooking place on a plate and cover with foil for 2-3 minutes to allow juices to settle.

3. Slice flank steak against the grain. 

ASIAN NOODLES & BROWN RICE 

• 2-3 cups cooked Asian veggie noodles 
• 1-2 cups cooked brown rice 
• 1 cup cooked green beans 
• 1 red bell pepper, thinly slices  
• 1 small onion, thinly sliced 
• 1 garlic clove, minced 
• 1 tablespoon teriyaki sauce 
• 1 teaspoon soy sause 
• 1/2 teaspoon red pepper flakes 
• salt & pepper 

1. Slice onions & bell peppers thinly & mince garlic. Sauté onions, peppers, & garlic for 2-3 minutes in a pan with a tablespoon of cooking oil at medium heat. Add cooked green beans & cook for another 1-2 minutes. Add cooked noodles, teriyaki sauce, soy sauce, red pepper flakes, salt, & pepper & mix together all ingredients. 

PLATE FINISHED PRODUCT 

 2. Place noodle mixture at bottom of the plate, top with one cup brown rice, & slices of flank steak. 

STORY BEHIND THE DISH

Years ago my sister & I used to buy prepared dinners from a placed called Super Suppers in Fountain Valley. Since the location in our city closed, I have been trying to recreate one of our favorite meals, Asian Flake Steak. This recipe turned out very close to the original & is one of my favorites! 

MODIFICATIONS 

Any type of Asian sides, noodles, rice, veggies, or salad pair well with this flank steak.

Chicken Lettuce Wraps

CHICKEN LETTUCE WRAPS

CHICKEN 

• 1 pound boneless skinless chicken breasts
• 1 cup teriyaki sauce (Kikkoman purple label)
• 1/4 cup water 
• 1 can water chestnuts, sliced

TOPPINGS 

• 1 head of living or butter lettuce 
• 1 bag bean sprouts 
• 1 bag broccoli slaw mix 
• 1/8 cup toasted almonds, sliced 
• 2 tablespoons sesame seeds 
• Thai peanut sauce (optional) 
• teriyaki or soy sauce (optional) 
• Chives (optional)  

COOKING CHICKEN

1. Place chicken, fresh or frozen, in a 

Crock-Pot/slow cooker. Add teriyaki sauce & water, 

cook for 3 hours on HIGH or 6 hours on LOW. 

LOW is alway more tender.

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

Dice water chestnuts & add them to chicken in the Crock-Pot. 

 3. Let chicken finish cooking or if cook time was done allow chicken mixture to sit on warm or LOW for 15-20 minutes. 

 4. When chicken mixture is done cooking, strain out the liquids. 

5. Plate shredded chicken & top with chives and sesame seeds. 

MAKING THE WRAPS 

6. While chicken is cooking, separate lettuce into pieces, wash, & pat dry. Place toppings, broccoli slaw, bean sprouts, almonds, sesame seeds, & sauces in serving dishes. 

PLATE FINISHED PRODUCT 

7. Place one leaf of lettuce on a place, add chicken, broccoli slaw, bean sprouts, almonds, sesame seeds, & top with sauce.

STORY BEHIND THE DISH

I have always loved chicken lettuce wraps & I have tried many variations in the past. These are good, easy to make, healthy,

 & are great for entertaining. 

MODIFICATIONS 

There are many things that will pair well with these wraps. Mushrooms, peppers, onions, etc. I believe less is more but since it is such a light dish I usually serve brown rice & veggie noodles on the side. 

Chicken & Herb White Pizza

CHICKEN & HERB WHITE PIZZA

PIZZA 

• pizza dough 
• cooking spray 
• 1 tablespoon yellow cornmeal 
• 1-2 cups rotisserie sliced chicken 
• 1/2 medium red onion, thinly sliced 
• 1 tablespoon fresh oregano
• 1 tablespoon fresh chives
• 1 tablespoon fresh parsley

SAUCE

• 1 tablespoon butter 
• 2 garlic cloves, minced 
• 2 tablespoon flour 
• 3/4 cup low fat milk
•  1/2 teaspoon ground black pepper
• 1/2 cup grated fresh pecorino Romano cheese 

 PREP PIZZA

1. Place pizza dough in a bowl & spray with cooking oil, let sit for 10-15 minutes. Prep all ingredients, slice chicken & onions, shred cheese, mince garlic, chop all fresh herbs, & 

measure butter, milk, & flour. 

2. When pizza dough is ready sprinkle flour on a flat surface, kitchen counter, table, or cutting board, place dough on the floured surface & roll out with a rolling pin, add flour as needed. Spray a cookie sheet or pizza pan lightly with cooking spray, sprinkle cornmeal onto the pan, then lay dough flat over cornmeal & poke lightly with a fork 4-5 times. 

Preheat oven to 450 degrees.

MAKE SAUCE

3. Melt butter in a medium saucepan over medium heat. Add garlic, cook for 30 seconds while stirring. Add flour & pepper, cook for 1 minute, stirring constantly with a whisk. Gradually add milk continue stirring. Cook 3 minutes or until sauce thickens, stir constantly with a whisk. Remove from heat, add cheese, stir until cheese is melted & well mixed. 

 4. Spread sauce over dough leaving 1/2 inch border for crust.

5. Lay chicken evenly over white sauce & top with sliced onions.

6. Bake at 450 degrees on the bottom rack for 15-18 minutes 

or until crust is golden. 

 7. Sprinkle with herbs.

 8. Cut, plate, & serve. 

STORY BEHIND THE DISH

I found this recipe in a Cooking Light magazine & since I had left over chicken from lunch that day & pizza dough in the fridge I figured I would try it out. 

Great recipe & the pizza dough cooked perfectly!

MODIFICATIONS 

If you don't eat meat you can add other veggies in place of the chicken. I used part of a rotisserie chicken but you can always grill a few chicken breasts. Other toppings that would pair well with this dish are, mushrooms, bell peppers, or artichoke hearts. 

Apple, Goat Cheese, Arugula, & Pecan Pizza

APPLE, GOAT CHEESE, ARUGULA, & PECAN PIZZA

PIZZA 

• Pizza Dough 
• cooking spray or oil 
• 1/8 cup flour
• 2 cups sliced fiji apples
• 1 cup crumbled goat cheese
• 2 cups arugula
• 2 tablespoons pecans, chopped 
• 2 teaspoon fresh thyme 

DRESSING

• 1 tablespoon olive oil 
• 2 teaspoons dijon mustard 
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons honey 

1. Place pizza dough in a bowl and spray with cooking oil, let sit for 10-15 minutes. Chop apples into thin slices & chop pecans into small pieces. When pizza dough is ready sprinkle flour on a flat surface, kitchen counter, table, or cutting board, place dough on the floured surface & roll out with a rolling pin. Add flour as needed, & place on a oiled cookie sheet or pizza pan. 

2. places apple slices evenly over pizza dough, top with cheese, & sprinkle with thyme. Preheat oven for 450 degrees & bake for 8-10 minutes or until cheese melts & starts to brown.

3. While pizza is baking combine dressing ingredients in a small bowl and whisk together until well blended. 

Add dressing to arugula & toss evenly. 

4. When pizza is ready remove from oven. 

5. Cover pizza with arugula & sprinkle pecans evenly. 

Cut, plate, & serve.

STORY BEHIND THE DISH

I found a recipe with feta cheese and almonds but since I had goat cheese and pecans in the house I thought I would try something new. The dressing is a bit on the sweet side but the pizza was good & healthy! 

It would make a great appetizer at a party. 

MODIFICATIONS 

You could use other types of cheeses or nuts for this recipe. I used wheat pizza dough but white would work just as well. This is not the type of pizza you would reheat, so I suggest to eat it right when it is done or if you store it eat cold.

Chicken Salad Sandwich

CHICKEN SALAD SANDWICH

(ARTICHOKES, CRANBERRIES, WALNUTS, & HERBS) 

 CHICKEN SALAD 

• 1 can chicken breast 
• 1 tablespoon olive oil 
• 1/4 cup artichoke hearts
• 1/4 cup dried cranberries 
• 1/8 cup chopped walnuts 
• 2 teaspoons chopped chives 
• 2 teaspoons chopped dill 
• 1 teaspoon salt 
• 1 teaspoon pepper  

SANDWICH 

• 2 slices of sandwich bread 
• 1 piece of provolone cheese 
• 1 teaspoon olive oil mayo 
• 1 teaspoon dijon mustard 
• 1/8 cup baby spinach 
• 1/8 cup arugula 
• 1/4 avocado, sliced
• 1/8 cup Alfalfa sprouts  

CHICKEN SALAD

1. Open chicken, drain/rinse with water, put in a mixing bowl & break into small pieces. Chop artichoke hearts, cranberries, walnuts, & herbs. 

2. Pour olive oil over chicken and mix evenly. Pour in all ingredients, including salt & Pepper, & mix together well. I also add a little lemon juice to keep ingredients fresh. 

SANDWICH 

3. Spread mayo & mustard on bread, on one piece of bread place provolone & 1/2 cup chicken salad. Top with slices of avocado, spinach, arugula, sprouts, & other slice of bread. 

Cut in half & Enjoy.

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I have always hated tuna but liked the idea of a tuna salad sandwich. A few years ago I tried a sample of the canned white meat chicken from Costco with some olive oil, salt, & pepper, surprisingly it was better than I expected. I usually try to avoid the can food section, but I love this recipe & I do not have the time to cook chicken just to make a sandwich. Best part is, it taste great, it's easy, the salad stores well, & my house doesn't smell like tuna!

MODIFICATIONS 

I have made many different types of chicken salad with canned chicken. You can replace the walnuts with any nut of your choice, almonds, cashews, pine nuts, etc. Also some people like to make a mayo based chicken salad, just replace the olive oil with mayonnaise. All veggies go well on this sandwich, I often use others, such as, romaine lettuce, cucumber, & tomatoes.