Totally made this recipe up and am pretty happy with it! Decided to whip these up for my husband and his two friends who were doing work fixing our roof on Saturday. I actually used two packages of meat (1 ground turkey, 1 turkey breast) and then divided the mixture in half. Some were doctored up for the banh mi; others became Aunt Barb meatballs. If you’re only interested in the banh mi, feel free to just use ground turkey – the turkey breast dries out pretty easily, so I wouldn’t recommend only using that.
Category Archives: poultry
Two things I can’t get enough of: chicken milanese and Greek salad. Why not combine them?
I made a basic chicken milanese with panko coating. While the chicken breasts were cooking, I put together a Greek salad (no lettuce, which is actually traditional) made up of half a cubed cucumber, a cubed tomato, 8 black olives (halved), about 2 oz cubed feta, 1/2 a chopped red onion, some chopped parsley, and some oil and sherry vinegar. I topped the chicken cutlets with 1/2 cup Greek salad. Great combo!
John Cooks May is going smashingly. He made this meatloaf for dinner on Sunday, and Becky and Jon got to have some, too. It’s also nice for meatloaf sandwiches the next day.
Yummy grilled recipe courtesy of John. A couple notes on this recipe: 1) It took considerably longer to cook than specified (it’s possible our chicken wasn’t completely defrosted, but still) and 2) Next time, I think we’ll save some of the marinade to toss with the chicken afterwards so the lemon and rosemary permeates more.
Another lunch made in the efforts of avoiding the grocery store.
Oh, Ina. I love mocking you on Facebook, but your recipes rarely let me down. This is from her new cookbook, and is by far the crispiest non-fried chicken that I’ve made.
I didn’t find the mustard flavor all that prominent. Next time, I may marinate the chicken in the mustard for awhile. In the meantime, I served this with a little homemade honey mustard, which did the job nicely.
Mm, izakaya night. I wanted to make negamaki but was worried I didn’t have enough steak, so I decided to throw together some yakitori with the same marinade.
This is one of those recipes I made up in my head while trying to fall asleep (yes, it’s a genre). It’s been a week or two since we had this for dinner, so hopefully I remember the recipe accurately. This is a good recipe to assemble ahead of time and then bake when it’s close to dinnertime.