Monday, February 8, 2010

Sliders and Wings

So who says you can't have a low GI super bowl meal that rocks?  This is an example of what you can do if you're trying to watch your carb intake, or you have gluten sensitivity but are hosting a Super Bowl party, or any party for that matter.   I made these yummy little turkey  sliders laid over a few spinach leaves and topped with your traditional hamburger toppings.  The chicken wings, which I've featured before on this post, are always a hit, especially around football season.

For the sliders:
1 package (2.5 lbs.) ground turkey
1/4  onion, grated
2 garlic cloves, grated
2 tbsp. Worcestershire sauce
1 tsp garlic powder
salt to taste
Swiss cheese for topping the burgers (I prefer cheddar but ran out)

Condiments: sliced onions, pickles, ketchup, mustard... whatever floats your boat

Form the patties and set aside.  Using a pan, (I used my cast iron skillet), drizzle a little oil onto the pan, and turn the heat to medium high heat.  Once the pan gets hot, place the patties and leave undisturbed until that side is done cooking.  Now I can't stress this enough, if you want juicy burgers, don't keep flattening the patties down with your spatula.  I only flatten once.  When I flip them over for the first time, and that's it.  You want all the juices to stay in the burger now flow out into the pan. Once the other side is done cooking top with cheese immediately so that it melts and place over lettuce or a few spinach leaves.  Top with your favorite condiments.

For the chicken wings just follow this recipe.  The only thing I did differently this time was broil them instead of fry them.  What you'd do is place a cooling rack on top of a cookie sheet so that the drippings have a place to go.  Broil on med. heat until the chicken is cooked and the skin is crispy.  About 8 minutes on each side.  Serve with celery and bleu cheese dressing.

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