Tag Archives: ginger

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

Mu Shu Chicken Lettuce Wraps

I hope your weekend was a little better than mine! The sky was perfectly blue and sunny and all I wanted was to enjoy the beautiful weather by either going to the beach or a baseball game. Instead, I spent my entire weekend indoors at my house because I had car problems and didn’t do much of anything but sit home alone watching several baseball games go into extra innings on Friday, and again on Saturday, and again on Sunday. Luckily, on Sunday morning I was able to get to the grocery store because I was really looking forward to making these Mu Shu Chicken Lettuce Wraps all weekend.

An Asian-inspired sauce made up of soy sauce, hoisin, rice vinegar and sherry is added to garlic, ginger, rotisserie chicken and packaged coleslaw and heated briefly before being spooned into lettuce cups and topped with scallions and nuts. I used broccoli slaw instead of regular coleslaw which stayed pretty crunchy even after being heated and the scallions add a fresh mild onion flavor. I also used peanuts instead of cashews because I had peanuts on hand but any nut will work or you can leave it out altogether. Because this dish uses precooked chicken, it comes together really quickly making this an easy weeknight dinner. If you are looking for something light, fast, low-carb and very tasty, this is a dish for you.

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Combine soy sauce, sherry, hoisin, and rice vinegar in a small bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.

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Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.

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Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining scallions and nuts.

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Additions:  None

Omissions:  None

Substitutions:

  • Boston lettuce
  • Broccoli slaw
  • Peanuts

Overall Rating: Love It

Source: Cooking Light magazine

Maple-Walnut Spice Cookies

How does December get so busy?  Here it is already the 16th and I haven’t had one post since before Thanksgiving.  Where does the time go?  Well, Christmas is already next week (can you believe it?) so in my world that means one thing – Christmas cookies!  This week, that’s all I’ll have for you.  Because I’ve decided that what I love making most of all is cookies.  It’s time I sit down and figure out how in the world I could have my own cookie shop because it would make me so happy.  Anyway, the first cookie I have for you this week is Maple-Walnut Spice Cookies.

Cinnamon, ground ginger, nutmeg and cloves are added to a maple-laced dough making for a spicy little holiday cookie (well, holiday in my book!).  Topped with a simple frosting, also laced with maple syrup, and chopped walnuts, this cookie’s bold, unique flavor may not suit everyone’s palette but for someone looking for a cookie other than simple butter or chocolate chip, this might be for you.  The dough is thick making it easy to roll into small balls of dough for easy baking.  I made mine pretty small, trying to make them close to bite size since you probably wouldn’t want to eat too many of these spicy snacks in one sitting.  If you are looking for a grown-up substitute for gingerbread cookies, try these instead!

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The ingredients:

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Preheat oven to 350°F.  To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

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Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

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Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350°F for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

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To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth.

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Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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