dalreach house sandwiches

dalreach house sandwiches - she likes to eat

my maternal grandparents used to live in london, and every thanksgiving when they weren’t able to go back to the states they would  travel up to scotland with all of their expat buddies and stay at a manor called dalreach house (pronounced dal-reek). they would enjoy the holiday amongst other texans, drinking scotch, eating too much, and illegally fishing for salmon in the river.

on the day after thanksgiving their first year at dalreach, the texans were wondering, “hey, what do we do with all this leftover turkey??”
then another texan (my grandma) said, “well, i have lots of jalapeños in my suitcase from my last trip home!”
and the dalreach house sandwich was born.
it’s made on sturdy toasty bread, with lots of melty cheese, hunks of leftover turkey, crispy bacon, and topped with as many jalapeños as you can handle.

this is honestly the only holiday recipe i look forward to all year long. i hope your family loves it as much as the chapmans and the barbers (and now the todds) do!

the dalreach house sandwich

ingredients

leftover turkey from thanksgiving dinner

shredded cheddar cheese

cooked bacon (in strips)

pickled jalapeños (from a jar, not fresh)

mayonnaise

whole grain bread

directions

1. set the oven to broil, at about 500. take all of your bread slices (one slice for each sandwich) and lightly toast them, either in the oven on broil or in your toaster.

2. for each open-faced sandwich: spread mayo on one slice of bread (this depends on how much mayo each person likes). then top with thickly sliced turkey and 2-3 strips of bacon, then cover with shredded cheese. top with jalapeños as desired (for me or my mom, it’s LOTS).

3. broil in the oven for about 3-5 minutes, until cheese is completely melted and crust is nicely toasted & crispy. (watch them – they won’t take long and you don’t want them to burn.)

have a very happy thanksgiving and enjoy lots of these on the day after!

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pesto turkey burgers

ahhh, pesto. there isn’t much that i wouldn’t enjoy if it has pesto on it.

the little she and i were on a road trip recently and we stopped at a friend’s house on the way for the night. my dear sweet friend made us a wonderful dinner that night (i seriously expected delivery pizza with the notice i gave her) of pesto turkey burgers and sweet potato fries. this was AHmazing after an entire day of road trip food.

these burgers are so light and fresh tasting with the pesto and breadcrumbs mixed in. they are topped with delicious mozzarella slices and arugula that just screams “summer dish”. i made these the night we got home for my other half and even he, a red-meat-and-potatoes guy, loved it.


pesto turkey burgers
makes 4 burgers

ingredients

1 lb ground turkey

1/2 cup panko breadcrumbs

1/3 cup finely shredded parmesan cheese

1/2 cup pesto, plus more for serving

1 egg, beaten

sea salt

4 ciabatta buns

arugula

sliced mozzarella

quick & easy aioli

directions

1. combine the turkey, panko, parmesan cheese, 3/4 cup pesto, egg, and a generous pinch of sea salt in a large bowl and combine by hand. form into 4 patties.  cook on the grill (i find this is easier than in a skillet). on each patty, melt a slice of the mozzarella just before removing from the grill, so it melts nicely.

2. spread one side of each bun with pesto and the other side with aioli – generously of course. top the burger with a small handful of arugula, put the top bun on, cut in half and serve. (oh and fyi, these burgers go really well with this kale salad.)

enjoy!

photos via here & here

asian turkey meatballs

asian turkey meatballs | via she likes to eat

these little gems were a lovely surprise this week. i was skeptical, them coming – randomly – from the disney family website (i have NO earthly clue how i originally got this recipe, although i think the link was sent to me by a family member). i had read through the ingredients and the instructions and they sounded delicious. and they were. divine. they have all the flavors of a chinese dumpling and the sauce is heavenly.

the meatballs are served best over jasmine rice and a side of the sauce. it’s an easy meal and delightfully yummy.  also, the meatballs and the sauce save pretty well for a few days and are great reheated. oh and kiddos LOVE them. (both of the little shes are in a dipping phase right now – i know you mommies know what i’m talking about – so this was a HIT in the highchair this week.) these also freeze quite well, so they are a good option for make-ahead meals.

*updated march 2016
**to make whole30 friendly, see note at the bottom

asian turkey meatballs
makes about 2 dozen

ingredients

1 lb ground turkey (you can use lean or dark meat)

2 green onion stalks, finely chopped (or snipped with kitchen shears)

1/3 cup finely chopped cilantro

1 tbsp sesame oil

1 tbsp vegetable oil

2 tbsp soy sauce (or you can use liquid aminos)

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1/3 cup ricotta cheese (not skim)

for dipping sauce:

6 tbsp brown sugar

1/2 cup soy sauce (or liquid aminos)

2 tbsp rice vinegar

1″ piece of fresh ginger, peeled and grated (or 1/4 tsp ground ginger, heaping)

directions

1. preheat the oven to 400.

2. in a large bowl, mix together turkey, scallions, cilantro, oils, soy sauce, breadcrumbs, egg, and ricotta with your hands, then form meatballs by rolling 2 tablespoon-sized scoops between your palms.

3. arrange on a baking sheet covered with cooking spray or lined with parchment paper and bake for about 25 minutes, until browned on top and cooked through.

4. while the meatballs are in the oven, make the dipping sauce: in a small saucepan, stir the sauce ingredients together over medium low heat until the sugar has dissolved. simmer 3-5 minutes, stirring frequently, until the sauce thickens a bit.

5. serve with jasmine rice + dipping sauce on the side.

**to make this recipe whole 30 friendly, make the following substitutions for the meatballs: sub coconut aminos for the soy sauce, replace panko breadcrumbs with guiltless superfoods’ 7 seed flour or raw almond flour, omit the ricotta cheese. then for the dipping sauce: sub pure date syrup (this one is my favorite and there is no added sugar) instead of brown sugar  (using 5-6 tbsp), and again subbing coconut aminos for the soy sauce. and don’t forget to skip the jasmine rice if you’re on whole30!