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| Turkey Sliders These are great because you can put them out on a tray and let people add there own condiments. They are also a small plate with some substance. |
- 2 slices white sandwich bread (about 1 ounce each)
- 1 pound (93 percent lean) ground turkey
- 2 ounces cheddar cheese, coarsely grated (about 1/2 cup)
- 1/2 small onion, coarsely grated
- Coarse salt and freshly ground pepper
- 1 teaspoon olive oil
- 12 party-size rolls
- Lettuce, sliced tomatoes, avocado, ketchup, and mustard, for serving (optional)
Directions
- In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
- In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.
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| Flatbreads I love these because you can accommodate to different people's likings. I usually do a plain pepperoni, a mushroom, leek and truffle oil, as well as a barbecue chicken flatbread. Here is the recipe! |
- Olive oil, for baking sheet
- All-purpose flour, for dusting
- 1 pound store-bought frozen pizza dough, thawed
- 1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
- 1/2 cup store-bought barbecue sauce
- 2 cups shredded Monterey Jack cheese
- 1 large zucchini, halved lengthwise and thinly sliced
- 1 small onion, halved and thinly sliced
- Coarse salt and ground pepper
Directions
- Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
- In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
- Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.
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| Stuffed Mushrooms They are delicious and always a crowd pleaser (vegetarian friendly as well) |
Ingredients
- Olive oil, for baking sheet
- 3 slices white sandwich bread
- 1 small garlic clove, coarsely chopped
- 1 log (5 ounces) soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- Coarse salt
- 2 packages (10 ounces each) white button mushrooms, stems removed
Directions
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
XO
