Teriyaki Turkey Sliders



Teriyaki Turkey Sliders


Raise your hand if you are looking for a quick dinner idea.  I see all you hands raised and Teriyaki Turkey Sliders is just the recipe for you.  Ground turkey is seasoned with hoisin and soy sauces and add an Asian twist to a typical burger.  With a few minutes on the grill, dinner comes together quickly.

I enlisted the use of my grill pan because I still cannot quite get to the Weber grill on our snowy deck.  Soon though.  I think I will venture out there very soon.  With our snowier than average winter, I have used my grill pan more and more and have found it to be a suitable stand in for the grill.

As an added bonus, I tacked on my recipe for Soy Slaw to complete the meal.

10 minutes of prep time and 6 - 8 minutes of grilling = dinner on the table.  :)

Teriyaki Turkey Sliders

makes 8

1 pound ground turkey
3 scallions, sliced thinly
2 tablespoons hoisin sauce, plus extra for brushing on the sliders while grilling
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 cup panko
8 slider buns such as Martin's Dinner Rolls

In a large bowl, gently combine the ground turkey, scallions, 2 tablespoons hoisin sauce, soy sauce, garlic powder, and panko.  Form patties using approximately 1/4 cup of the turkey mixture.

Heat grill or grill pan to medium high heat and brush with a little olive oil.  Add the sliders and grill for about 3 - 4 minutes.  Flip and brush the sliders with the extra hoisin sauce.  Grill for another 3 - 4 minutes.  Remove from grill and serve on rolls.


Soy Slaw

serves 5

3 tablespoons peanut oil
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 10-ounce bag coleslaw mix (shredded cabbage and carrots)
1 cup cucumber, julienned
2 scallions, sliced thin
3 tablespoons fresh cilantro, chopped

Whisk together the peanut oil, soy sauce, sesame oil, sugar, mirin, and rice wine vinegar. Set aside.

In a large bowl, combine the coleslaw mix, cucumbers, scallions, and cilantro. Add the dressing and toss to coat. Refrigerator until ready to serve.

Sweet Lemon and Soy Glazed Salmon

Dinner ready in less than 30 minutes is what I aim for on a weeknight.

And if most of my family likes what I have prepared, that is an extra bonus. 

On this night, dinner was on the table in 25 minutes and most of the family commented that they would like to have Sweet Lemon and Soy Glazed Salmon again.

At least once a week we have seafood of some sort.  Sweet Lemon and Soy Glazed Salmon are salmon fillets brushed with soy sauce and then glazed while roasting with a sweet lemon sauce.  Served with rice pilaf and roasted asparagus and dinner was ready in no time at all.

A stressfree and delicious dinner for you to prepare for your family.  Applause all around.

Sweet Lemon and Soy Salmon

adapted from a recipe in Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners

serves 5

olive oil
1/4 cup brown sugar
juice of 1 lemon
2 tablespoons soy sauce or tamari
5 salmon fillets (6-ounces each)
lemon slices for serving

Preheat the oven to 425 degrees.

In a small saucepan over medium high heat, add the brown sugar and lemon juice.  Bring to a boil then reduce the heat and simmer for 4 - 5 minutes or until the sugar has dissolved and the sauce is slightly thickened.  Keep warm.

Heat a non stick saute pan to medium high heat and add 2 teaspoons of olive oil.  Meanwhile, brush both sides of the salmon with the soy sauce.  Add the fish to the pan and cook for 2 - 3 minutes.  Flip the fish over, bush with some of the brown sugar and lemon sauce and transfer to roast in oven for an additional 5 - 6 minutes or until the fish is just cooked through.

Remove from the oven and brush with any remaining sauce and serve with lemon slices.

Asian Beef and Noodle Bowls

We have an Asian-inspired meal at least once a week.  Typically it is a stir fry such as Beef and Sugar Snap Peas or  Spicy Chicken and Broccoli.  Or lettuce wraps such as Crispy Beef Lettuce Wraps and Barbecued Asian Chicken Lettuce Wraps.  But last night we had a new Asian dish.  And it was speedy to prepare.  It took less than 20 minutes to get dinner on the table!  And it was healthy.  And everyone liked Asian Noodle Bowls - a lot.  And I am glad only 3 of the 5 of us were home for dinner because I have leftovers for tomorrow's lunch.  There it is in the refrigerator  -  right next to the broccoli and in front of the yogurt.

Asian Beef and Noodle Bowls are part soup and part noodle dish.  An array of colorful vegetables are sauteed crisp-tender in a large saute pan or wok and combined with noodles and barely cooked beef tenderloin and bathed in a brothy and slightly spicy soy sauce flavored soup.  This dish is perfect for a weeknight dinner or for a little out of the ordinary entree to serve to friends.

Put Asian Beef and Noodle Bowls on your menu for next week.  You will not be disappointed.

Asian Beef and Noodle Bowls

adapted from this recipe from the MyRecipes website

serves 5

8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons  sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain.  Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine.  Top with green onions and serve immediately.