French Dip Sandwiches

Once you’ve eaten your fill of the pot roast what do you do with the leftovers?  Reheating the meat in its juices can be boring, but if you use the leftovers and transform them into this tasty French dip sandwich, you may wish you had more for a second time around.

French Dip Sandwiches

French Dip Sandwiches

I made these sandwiches just recently and with the addition of some chips or salad they become a complete meal.  Just layer thinly sliced roast beef or pot roast with grilled onions and cheese into buttered sub rolls, broil, and you’ve got a satisfying quick meal.  The most important element here is the jus, which is used to moisten the beef and is served with the sandwich for dipping.

FRENCH DIP SANDWICHES

Yield:  Serves 4

Ingredients:

  • 1  tsp. olive oil
  • 1 large onion, halved and sliced then
  • 4  (6-inch) sub rolls
  • 2 Tbsp. unsalted butter, softened
  • 4 cups thinly sliced leftover pot roast or roast beef
  • 1 cup jus, heated in a small saucepan
  • 4 slices provolone cheese, cut in half (Swiss cheese works here, too)

Directions:

1.  Position oven rack 6 inches below heating element and preheat the broiler.  Heat oil in small non-stick skillet over medium-high heat until shimmering.  Add onion and cook, stirring frequently, until browned, about 7 minutes.

2.  Meanwhile, slice rolls in half lengthwise and spread interior of both sides with butter.  Place on baking sheet, butter sides up, and broil until golden, 1 to 3 minutes.  Remove top half of each roll.

Layer thinly sliced beef on toasted sub rolls.

Layer thinly sliced beef on toasted sub rolls.

3.  Using tongs, dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll.

Spoon onions over beef…….

Spoon grilled onions over beef.

Spoon grilled onions over beef.

arrange provolone on top…..

Top with sliced provolone.

Top with sliced provolone.

Broil until cheese has melted.  Set top half of each roll in place and serve with extra jus for dipping.

So sorry folks, but just at this point when I wanted to take a photo of this gorgeous sandwich to tempt you, my camera became ornery, and wouldn’t take the picture.   Dang!!     Guess you will need to use your imagination here.  😦

SOURCE:   Cook’s Country

Turkey Sage Burgers with Sautéed Apples and Brie

Turkey sage burgers with sautéed apples and cheese.

Turkey sage burgers with sautéed apples and cheese.

Apples are a wonderfully versatile fruit used in both sweet and savory dishes.  In this quick entreé they lend their sweetness to turkey burgers, making them the perfect quick meal for a fall lunch or dinner.

These pan seared turkey burgers are flavored with sage and shallots and topped with apple slices sautéed in butter and a slice of creamy brie or other cheese of your choice.  In my burgers  I used sliced sharp cheddar cheese, but whatever cheese you have that pairs well with apples would be a good match-up.

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Whenever I make these burgers Mr. D. does not know we are eating turkey;  he thinks it is a beef burger.  So I’m sure that you could serve them with traditional burger toppings in place of the apples and cheese, and unless you tell, no-one would suspect, and would “gobble” them up.  😀

TURKEY SAGE BURGERS WITH APPLES AND CHEESE

Yield:   Serves 4

Ingredients:

  • 1 – 1.3 lb. ground turkey
  • 1/2 tsp. salt
  • dash pepper
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. bread crumbs
  • 1/2 medium shallot, finely chopped ( about 2 tsp.)
  • 1 Tbsp. fresh sage, finely chopped or 1 tsp. dried sage
  • 1 Tbsp. vegetable oil for cooking
  • 4 slices cheese  (Brie, cheddar, Jack)
  • 4 seeded rolls, split

Apples:

  • 1 medium apple, cored, peeled and cut into thin slices
  • 1 Tbsp. butter
  • pinch salt

Directions:

1.   Sauté apples first by melting butter in a large skillet over medium heat.  Add apple slices in a single layer and sprinkle with salt.  Cook till tender, about 2 minutes each side.  Transfer to bowl and set aside.

Set aside sautéed apples while burgers cook.

Set aside sautéed apples while burgers cook.

2.   Mix ground turkey and seasonings (through sage) in a large bowl.  Form into 4 equal-size patties.

3.  Add vegetable oil to the skillet used by the apples.  Bring heat to medium-high.   Get the pan hot before adding the burgers to get a nice sear, then lower the heat to medium-low.  Cook burgers, turning several times so they don’t burn,  until firm and no longer pink in the middle,  7 – 8 minutes total.

A hot pan will give a nice sear to the burgers.

A hot pan will give a nice sear to the burgers.

4.  Remove from heat, top each burger with a quarter of the apples and a slice of cheese.  Cover pan and set aside about 5 minutes to allow cheese to melt.  Place burgers on buns and serve immediately.

Serve with chips and a pickle or a side of coleslaw.

Serve with chips and a pickle or a side of coleslaw.

SOURCE:    My Gourmet Connection

Ham and Apple Butter Panini

Ham and apple butter  panini.

Ham and apple butter panini.

The foliage this year in New England is awesome, probably due to the few chilly mornings we had a couple of weeks ago.  Even though it is still developing in our area,  north of us it has almost reached its peak.  So this year we took our annual foliage ride to New Hampshire.   It was a beautiful sunny day and we totally enjoyed our day-cation.  One of the highlights of the day was our lunch at a small cafe, situated with a  river running behind it.  There was a patio out back where we sat to enjoy not only our lunch, but also the foliage along the river.

We both ordered a bowl of soup and this Ham and Apple Butter Panini.  It was awesome, and after we returned home the thought of it kept running through my mind.  I wished I could have another one, so I made it happen.  The combination may sound a little unusual, but let me assure you, it’s all good.  Somehow it just works.  The sweet apple butter, the salty ham, crisp apple slices and melted cheese.  Irresistible.

Cheese, apples, ham and apple butter.  Superb!

Cheese, apples, ham and apple butter. Superb!

If you go to an apple orchard and come away looking for ideas to use up your apples, this sandwich is a great place to start.

HAM AND APPLE BUTTER PANINI

Yield:   4 sandwiches

Ingredients:

  • 8 slices sturdy bread, such as sourdough, or a rustic white like Scala.
  • 3 – 4 Tbsp. butter, softened
  • sliced cheddar cheese, white or yellow,
  • 2 – 3 thinly sliced apples, such as Macoun, Macintosh, or whatever is available in your area.
  • thinly sliced deli ham, about 6 – 8 oz.
  • 1/2 cup apple butter (available at the supermarket where jams are sold, or you can make your own.)

Directions:

To assemble the sandwiches, separate the slices of bread into pairs.  Generously butter one side of each slice of bread, and then place them butter side down on a work surface.  (This will be the outside of the sandwich.)

On one side of each pair, layer cheese, apple slices, and ham.

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On the remaining slice of each pair, spread a generous layer of apple butter.  Sandwich the two slices of each pair together with the buttered sides facing outward.

Butter the outside of bread on both sides and grill it.

Butter the outside of bread on both sides and grill it.

Warm a cast iron skillet or panini grill over medium heat.  Cook the sandwiches, turning once, until both sides are golden and the cheese is melted.  Slice in half and serve immediately.

Sweet, salty, cheesy, melty.  What's not to love?

Sweet, salty, cheesy, melty. What’s not to love?

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Crab Cake Sliders

Crab Cakes with BLT topping.  Oh, Yum!

Crab Cakes with BLT topping. Oh, Yum!

I was feeling a little “Crabby” today, which is to say that I was in the mood for some crab cakes.   I love crab cakes, but most times when I’ve had them they contained chopped green or red peppers.  In my opinion,  the strong flavor of the pepper overwhelms the delicate flavor of the crabmeat, and so I’m disappointed.   Whenever I’ve tried to make crab cakes at home I’ve had difficulty in getting them to hold a “patty” shape , while dipping in crumbs and frying them.  Any that I’ve attempted fall apart before I’m finished with them.

So, OK, I gave up on making my own crab cakes.  UNTIL I found this recipe for Crab Cake Sliders.  While the idea of small sliders didn’t appeal to me, as in ” oh no, even smaller crab cakes to try to keep together”, there were aspects of this recipe that intrigued me and made me think that these just might be possible.  First, I liked the combination of seasonings that go into them, secondly, some of the buns are broken up and used as a binder with the crabmeat, and lastly, there’s no peppers and no  breading involved.   These are formed, set to chill in the refrigerator for some time, then broiled.  Finely they are enhanced by the addition of BACON, lettuce and sliced tomato.  A BLT on a crab cake—whoever thought this up is at genius level.   I wish I could take the credit, but sadly it goes to someone at Food Network Magazine.

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Because I wanted to serve these as a main meal, I decided to form the crabmeat mixture into patties sized to fit onto regular sandwich rolls.  I used my 1/2 cup measure to portion out the crabmeat onto the baking sheet, then flattened them slightly with a fork.  This technique gave me 5 patties, with a tiny bit left over to nibble on.  😀  I will definitely keep this recipe readily at hand for when I’m entertaining and want to make sliders.  The crab cakes held together better than any others that I’ve made, and the whole sandwich was filling and delicious.  As good as I imagined they would be.

CRAB CAKE SLIDERS

Yield:  Makes 15 sliders

Ingredients:

  • 18 mini potato buns
  • 1/2 cup plus 2 Tbsp. mayonnaise

    All the ingredients.

    All the ingredients.

  • 2 Tbsp. unsalted butter, melted, plus more for brushing
  • 1 large egg
  • 1 tsp. Old Bay seasoning
  • 1 tsp. Worcestershire sauce
  • 1 tsp. yellow mustard
  • 1 green onion, sliced, green part only
  • kosher salt
  • 1 pound lump crabmeat, picked through**
  • 10 strips bacon
  • finely grated lemon zest
  • freshly ground black pepper
  • Sliced tomato and lettuce leaves, for topping

**  I Use canned crab meat that I found in the seafood dept. of  my supermarket.  It was large pieces of lump crabmeat with no tendons or shell to pick over.  A pound of readily usable crabmeat–a bargain in my estimate.

1.  Prepare the crab cakes:  Tear 3 buns (or similar amount of bread) into small pieces to make about 3/4 cup; put into a medium bowl.  Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard, green onion, and salt in another small bowl.

Mayonnaise and seasonings mixture.

Mayonnaise and seasonings mixture.

Add the mayonnaise mixture to the bun pieces and stir to combine.  Let sit for 10 minutes, then gently fold in the crabmeat.

2.  Brush a baking sheet with some melted butter.  Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet.   Refrigerate at least 1 hour or overnight.

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3.  Preheat the oven to 350*F.  Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes.  Transfer to paper towel-lined plate, reserving about 1 Tablespoon of the drippings.  Break each piece of bacon into thirds; set aside.  Combine the remaining 1/2 cup mayonnaise, the lemon zest, and the reserved bacon drippings in a bowl; season with salt an pepper.

4.  Preheat the broiler.  Arrange the remaining 15 buns cut side up on a baking sheet;  Brush with butter and broil until golden.  Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.

5.  Spread the cut sides of the buns with some of the lemon mayonnaise.  Serve the crab cakes on the buns with tomatoes, lettuce and bacon.   SIGH!

Good beyond words.  :D

Good beyond words. 😀

I served these with my homemade refrigerator dill pickles and a green salad.    Fantastic meal!

SOURCE:   Food Network Magazine,  June 2013

Kale and Caramelized Onion Grilled Cheese

Kale and Caramelized Onion Grilled Cheese.

Kale and Caramelized Onion Grilled Cheese.

If you’re tired of the same old, same old for Meatless Mondays, this sandwich with its unusual combination of vegetables and cheese might just perk up your menu.  I served it with a hearty tomato soup, (read about it here.) last week when I wanted to have a meatless meal.

I had seen this sandwich recipe and earmarked it as one I wanted to try because of the inclusion of kale, with caramelized onions and two kinds of cheese.  I’ve only recently grown to like kale and I wasn’t sure I would like it in a sandwich, but surprisingly it did not announce itself too strongly.  The most prominent flavors were the onions and cheese, but the kale is quietly in the background, and you know you’re eating something healthy.  We thoroughly enjoyed this sandwich and it was a good compliment to the tomato soup.

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The two cheeses I used were Parmesan and smoked provolone.  The recipe calls for raclette, but it may not be widely available so a good substitute is Gruyère, or any cheese with good melting properties, like provolone.

KALE AND CARAMELIZED ONION GRILLED CHEESE

Yield:   Serves 4  ( 4 sandwiches)IMG_5141

Ingredients:

  • 4 medium sized kale leaves, stems removed
  • 2 teaspoons canola oil
  • 1 large or 2 medium red onions, cut into 1/2-inch thick slices
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • 8 slices multi-grain bread
  • cooking spray
  • 1 ounce finely grated Parmesan cheese, divided ( about 1/4 cup)
  • 3.5 oz. shredded raclette cheese ( about 7/8 cup)  or other shredded or sliced cheese

1.  Bring a small pot of water to a boil;  add kale.  Remove from heat; let stand 4 minutes or until kale is bright green.  Drain;  Pat leaves dry with paper towel.

Dry kale after blanching.

Dry kale after blanching.

2.  Heat a skillet over medium-high heat.  Add oil; swirl to coat.  Add onion, pepper, and salt.  Cool 10 minutes or until onion is tender and browned, stirring frequently.  Remove from heat; stir in vinegar, tossing to coat.

Brown onions in a little oil.

Brown onions in a little oil.

3.  Heat a non-stick skillet or panini pan over medium heat.  Lightly coat 1 side of each bread slice with cooking spray.  Working with 2 slices at a time, arrange bread in pan, sprayed side down.  Sprinkle 1 tablespoon Parmesan on each slice.

First layer of cheese is grated Parmesan.

First layer of cheese is grated Parmesan.

Top with 1 kale leaf, one-fourth of onion mixture,

Layer on the kale and onions.

Layer on the kale and onions.

and about 1/4 cup shredded cheese, (or 1-2 slices of cheese).

Top with second type of cheese.

Top with second type of cheese.

Top with another slice of bread, sprayed side up.

4.  Toast sandwiches until browned and cheeses are melted, turning over once.  Repeat with remaining bread slices and remaining filling ingredients.

Toast till browned and cheeses are melted.

Toast till browned and cheeses are melted.

Melty, gooey cheese, savory onions, and kale on multi-grain bread.  YUM!

Melty, gooey cheese, savory onions, and kale on multi-grain bread. YUM!

SOURCE:  COOKING LIGHT  Magazine

Lobster Rolls

Perfect Lobster Rolls

Perfect Lobster Rolls

A lobster roll is a simple thing;  basically it’s lobster meat stuffed into a warm bun.  The quintessential New England sandwich, it’s the street food of the coast, served in high and low level restaurants, lobster pounds, seafood shacks, supermarkets, gas stations, and home kitchens.  Purists would insist that the “less is more” approach is the only way to prepare it.  Meaning that lobster meat only, either cold with a little mayonnaise to hold the meat together, or warmed in melted butter, and served in a New England-style hot dog bun that has been toasted is the best way to enjoy the sweetness of the lobster meat.

For a lobster roll to be true to it’s classic roots, it should not contain a lot of extra ingredients;  you can bend the lobster-roll rules a little, but you shouldn’t break them.  This recipe, I think, meets the standards for the classic sandwich, with some minimal additions,  and is very tasty indeed.   If you purchase whole lobsters and have them steamed by the fish monger, preparation involves cracking the lobster to retrieve the meat, and adding celery, green onions, and seasoned mayonnaise.  They are easy to make at home and come together in a snap.IMG_4864

With lobster roll in hand you can vicariously meander along the coastline of New England, traveling down some long narrow road to a harbor, take in the big view, sounds of the seagulls, splash of the waves, hear the rubbing of the fishing boats on the piers, and feel the sand between your toes.   Ahhhhh, heavenly.

I made this meal to welcome my visitors from North Carolina, one of whom had never been north to New England.  I tried to put together a typical summertime meal that, in addition to the lobster rolls, included corn on the cob and a mixed green salad.  For dessert I served my Cracker Jack Sundaes.  He was captivated!!  Why don’t you try one?

PERFECT LOBSTER ROLLS

YIELD:  Makes 4 servings

Ingredients:

  • 1/3 cup chopped celery

     lobster, celery, scallions, lemon, and mayonaise dressing

    lobster, celery, scallions, lemon, and mayonnaise dressing

  • 1/2 tsp. grated lemon rind
  • 1 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. canola mayonnaise
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper
  • 3/4 – 1 pound lobster meat, steamed and chopped
  • 4  top-split hot dog buns, toasted

Preparation:

1.  Combine all ingredients except the buns in a large bowl, stirring well;   Cover and chill a bit.  Chilled, but not quite cold is best.

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2.  Split the buns, brush with some melted butter and slap on the griddle to cook to golden-brown.  Then divide the lobster mixture evenly among the buns and serve.

buns toasting on the griddle

buns toasting on the griddle

A toasted bun, filled to the top with luscious lobster salad.

A toasted bun, filled to the top with luscious lobster salad.

3.  Serving:  a pickle on top is OK,  so is a lettuce leaf, a sprinkle of celery salt or paprika, and maybe a squeeze of lemon or a wedge of lemon on the side.  Add a few crispy chips or onions rings and you’ve got it all.

My meal consisted of lobster roll, salad, and corn on the cob.

My meal consisted of lobster roll, salad, and corn on the cob.

SOURCE:    Cooking Light

Open-Faced Pimiento Cheese BLTs

Pimiento Cheese BLT's

Pimiento Cheese BLT’s

I must apologize in advance for giving you what is sure to become a new sandwich addiction, but really, I had no choice.  Somebody besides me has to know about this wonderful sandwich.  What got me started on this was a big dish of warm cheesy dip that had bacon, pimientos, and all sorts of other fabulous things mixed into it.   I remember thinking as it came out of the oven there was no way we were going to eat all of that.  But lo and behold before very long it was all gone.  I’m sure I had more than my fair share of it.

Within a few days I was craving it again.  Rather than making a big bowl of dip for just two of us to devour, I decided to use most of the ingredients that went into the dip in another, more healthy and nutritious form;  a sandwich.  This meal probably contains a few, Ok, a lot, more calories than you want to eat, so its a good idea to plan ahead for when you will be having it.  Blame all that cheese, and mayo, and bread.  So in preparation, have a light breakfast and lunch, go to the gym and work out really hard, and finally make only what you will eat, and no extra.

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OPEN-FACED PIMIENTO CHEESE BLTs

Yield:   Serves 4

Ingredients:

All the yummy ingredients, plus mayo.

All the yummy ingredients, plus mayo.

  • 2 Tablespoons bottled diced pimientos, drained
  • 1 Tablespoon grated, peeled shallots
  • 1 scallion, chopped
  • 2 Tablespoons canola mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon black pepper
  • 4 ounces shredded sharp cheddar cheese (about 1 cup)
  • 1/3 cup grated Parmesan cheese
  • 4 slices country-style bread toasted (sour dough bread is good)
  • 12 tomato slices (colorful heirlooms are nice, here)
  • 1/4 teaspoon salt
  • 4 center-cut slices bacon, cooked and halved
  • 1 cup baby arugula leaves, or other green leaf lettuce of choice
We're ready to build a sandwich!

We’re ready to build a sandwich!

What you do:

Combine first 7 ingredients in a large bowl.  Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices.  Sprinkle tomato slices evenly with salt.  Top each sandwich with 2 bacon halves and 1/4 cup arugula.

You will probably want to eat this with a knife and fork.

You will probably want to eat this with a knife and fork.

To round out this meal, serve with sweet potato fries, or sweet potato chips.

SOURCE:   a Carolyn Original

Horseradish and Caramelized Onion Pork Sandwiches

Horseradish and caramelized onion pork sandwich.

Horseradish and caramelized onion pork sandwich.

As a spin-off from my recipe for Herb-Crusted Pork Tenderloin, I used the remainder of the meat to make these hearty sandwiches.  They worked into my menus for the week on an evening when Mr.  D. was working late and I needed to go out before he got home.  I was able to make his sandwich and mine leaving his covered in the refrigerator for his convenience when he got home.  His comment when I saw him later in the evening was that  “it was an outstanding sandwich”.  I had to agree with him.

Sweet onions ( I used a large Vidalia) are slowly caramelized with some complimentary seasonings and then paired with a spicy-hot creamy sauce in this fancy sandwich. The recipe calls for using a small French bread split lengthwise, but I used a small focaccia loaf.  Its heartiness and rustic texture seemed to suit the sandwich better, but the choice is yours as to what kind of bread you make it on,

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HORSERADISH AND CARAMELIZED ONION PORK SANDWICHES

Yield:   4 servings,  1-quarter of a loaf

Ingredients:

  • 1 Tablespoon. olive oil

    These seasonings really compliment the onions.

    These seasonings really compliment the onions.

  • 4 cups vertically sliced onion  (about 1 1/4 pounds)
  • 1  1/2 Tablespoons sugar
  • 1 Tablespoon red  wine vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 tesp. dried
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minces
  • 2 Tablespoons reduced-fat sour cream
  • 1 Tablespoons low-fat mayonnaise
  • 1 Tablespoon prepared horseradish
  • 1  ( 8-oz. ) loaf French bread, halved lengthwise
  • 1 cup torn lettuce leaves
  • 1 large tomato, sliced
  • 1  1/2 cup thinly sliced Herb-Crusted Pork Tenderloin (about 8 oz.), or any other sliced roast pork
Cooked roast pork, thinly sliced for a sandwich.

Cooked roast pork, thinly sliced for a sandwich.

1.  Heat oil in a large nonstick skillet over medium heat.  Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally.  Remove from heat, let cool.

The small of these  onions slowly cooking is fantastic.

The small of these onions slowly cooking is fantastic.

2.  Combine sour cream, mayonnaise, and horseradish; spread a layer evenly over cut side of bottom half of bread.  Arrange lettuce over the top, then onions.

Lettuce is the first layer, followed by the onions.

Lettuce is the first layer, followed by the onions.

Arrange the sliced pork over the onions,

Sliced pork goes on next, to be topped by sliced tomatoes.

Sliced pork goes on next, to be topped by sliced tomatoes.

top with sliced tomatoes, and spoon on remainder of sauce.  Cover with top half of bread.

A handful of sandwich.  So good!

A handful of sandwich. So good!

SOURCE:  COOKING LIGHT

Pineapple Chicken (or Turkey) Salad

Pineapple chicken salad

Pineapple turkey salad

This is one of my favorite ways to make use of left-over chicken or turkey.  Ordinarily we would associate cranberries with chicken or turkey, but here the fruit is pineapple.  You might think it rather odd, but trust me it really works.  The sweet bits of pineapple provide a counterpoint to the other savory ingredients.  Once this salad is made you have several options about how to serve it.

Second-time-around turkey makes a delicious salad.

Second-time-around turkey makes a delicious salad.

The obvious way to eat it would be as a sandwich on a crusty roll,  or you could serve it as part of a salad plate as I have done here, or it makes a very nice wrap, either using a tortilla or just a large lettuce leaf.  The recipe is quick to make, and seems like a perfect light meal for springtime or any special occasion you may have coming up.  I hope you enjoy it!

The original recipe called for chicken, but I substituted turkey as that is what I had left over.

PINEAPPLE CHICKEN SALAD

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

Yield:   about 6 servings

Ingredients:

  • 2  1/2 cups shredded or diced chicken  (or turkey)
  • 1/2 cup coarsely shredded carrots
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 3/4 cup diced fresh pineapple
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup plain low-fat yogurt
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple .

In another small bowl, mix together the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper.  Stir well to combine.

Add dressing to chicken mixture and stir well to coat and evenly combine.  Taste and adjust seasonings as needed.  Refrigerate until ready to serve.

A light, refreshing springtime lunch.

A light, refreshing springtime lunch.

SOURCE:    Cooking Light

When Skies Turn Gray—–

Grilled Turkey Burgers with Coleslaw and Pickles.

Grilled Turkey Burgers with Coleslaw and Pickles.

We’ve had a couple of days with temperatures in the 70’s….nice warm spring days.  From my kitchen window I can see our gas grille, with its cover still over it, on the back deck,  just waiting to be fired up.   My mouth was watering for a juicy burger, so I decided today was the day for our first cookout of the season.

I frequently use ground turkey to make burgers and I had some on hand so that was I used to make the recipe that follows.  In fact the recipe suggests adding creamy coleslaw and pickles to really dress up the burgers.  I set to work shredding the cabbage for my Creamy Garlic Coleslaw which you can find the recipe for here, then I mixed up the burger mixture.  Instead of a bulky hamburg bun I planned to use Multi-Grain Sandwich Thins, since we are cutting back on carbohydrates (again, sigh), and I added some chopped apple to my burger mixture to help keep them juicy.

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As I finished forming the burgers, I looked out the window and noticed that the sun had disappeared, and in its place we now had black clouds rolling in.  You have probably guessed what happened next:  a thunderstorm with pouring down rain.  So much for my cookout!

But you know what I say?  “When the skies turn gray, grill anyway”.  So out came my grill pan and I was still able to make burgers that were grilled, juicy and yummy.  My husband said “you should write about these they are really good.  And so I am.  We topped ours with sliced tomato,  pickle slices, and coleslaw with a thin spread of mayonnaise on the roll.   Perfect in spite of the rain.

GRILLED TURKEY BURGERS

SERVINGS    4

  • 1  1/2 pounds lean ground turkey
  • 1/2 cup fresh soft breadcrumbs
  • 1/2 small onion minced, or chopped green onion
  • 1 Tablespoon dried parsley, or 2 Tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 tablespoon mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup finely diced apple, optional
  • 4 whole wheat hamburger buns, toasted

Assorted toppings:   mustard or mayonnaise, tomato slices, sliced sandwich pickles, creamy coleslaw, thinly sliced apple.

1.  Combine all the above ingredients, except buns, and form into 4  (1-inch-thick) patties.  Do not over mix, and handle lightly or burgers will be mushy. With your finger make a depression in the center of each one.

Make a depression in the center of the burgers to keep them from puffing up.

Make a depression in the center of the burgers to keep them from puffing up.

This keeps them from puffing up, so they retain their shape better. Sprinkle with additional salt and pepper, and grill on a lightly oiled rack over medium-high heat 6 – 7 minutes on each side or until done.  Remove from grill, cover loosely and let rest about 5 minutes.

2.  Spread toasted buns with mustard or mayonnaise.  Top with tomato slices, burger, pickle slices and a spoonful of creamy coleslaw.

These were nicely seasoned and very moist.

These were nicely seasoned and very moist.

SOURCE:   Country Living Magazine