Monthly Archives: September 2014

Ginger Teriyaki Sliders

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

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Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

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Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

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Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

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Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

Cherry Tomato Caprese Salad

Happy Labor Day! I hope you are all enjoying a nice warm day off and the last unofficial hours of summer! This weekend, I went to the Jersey shore for the first time all summer (and last) and had an amazing day at the beach followed by a fun relaxing night on the deck with my friends. Yesterday I enjoyed the a little party at my friend’s house and because I love making food for such get-togethers, I threw together this quick Cherry Tomato Caprese Salad which was perfect on such a hot and sometimes sunny (and sometimes stormy) day.

Cherry tomatoes, mozzarella balls and basil are combined with a simple vinaigrette of white wine vinegar, olive oil, salt, and pepper. So simple. I doubled the recipe for the party and used both red and yellow cherry tomatoes instead of heirloom tomatoes but chopped vine-ripened, grape, or plum tomatoes would work too. Also, use whatever vinegar floats your boat. The white wine vinegar has a nice acidity and subtle flavor but red wine or balsamic vinegar would be great too. I have a flight to Atlanta this afternoon so instead of partying, I’m soaking up the sun on the balcony with a cold iced tea and great book but if you have somewhere fun to be and need a quick dish, this will be a winner no matter where you go!

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Combine vinegar, olive oil, kosher salt, and freshly ground black pepper in a medium bowl, stirring well with a whisk.

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Add halved cherry tomatoes, fresh basil leaves, and mozzarella balls.

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Toss to combine.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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