Turkey Mini Meatloaves With Chili Sesame Glaze

Do you want to have the most delicious dinner?  Then you must make these Turkey Mini Meatloaves with Chili Sesame Glaze, it is one of the best things I have ever tasted! It is so full of flavor and it’s spicy, a good hot spicy…I loved it! I cannot take credit for the meal or even the idea of the meal, I just took the pictures and joined a really fun group of friends for a scrumptious dinner. The chef, Steve Ring, planned the menu and cooked it for us. I had heard rave reviews of Steve’s culinary expertise and thought what could be better than grabbing some pictures and a new recipe for the blog, so I asked if he would be happy to share and he was!  It was a win win! After such a spectacular dinner, I asked Steve to contribute recipes on a regular basis to Ridgely’s Radar and am looking forward to what is next on his line up.

Steve served the individual turkey meatloaves (you won’t even know it is turkey!) with an Asian Inspired Cole Slaw (recipe here) that was the perfect compliment to the spicy meatloaf.  Be sure to see Steve’s notes at the end of the recipe for his adaptations to the original recipe.  Bon Appetit!

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • For the glaze:
  • ½ cup rice wine vinegar
  • 6 tablespoons honey
  • ¼ cup soy sauce
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons Asian chili-garlic paste, plus more to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon salt

For the meatloaf:
  • Vegetable oil, for pan
  • 2 pounds cold ground turkey
  • 2 cups fresh white breadcrumbs
  • 2 eggs, lightly beaten
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon Asian chili-garlic paste
  • 1½ cups roughly chopped cilantro
  • 10 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons hoisin sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the garnish:
  • 2 tablespoons black or white sesame seeds, or combination
  • Chopped cilantro
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Make glaze: Bring vinegar, honey, soy sauce, sesame oil, chili-garlic paste, garlic and salt to a boil in a medium saucepan over medium-high heat. Once liquid comes to a boil, decrease heat to low and simmer until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
  3. Meanwhile, make meatloaf: In a large bowl, combine all ingredients and mix well but lightly, using your hands or a fork.
  4. Divide meat mixture into 6 equal portions and shape each into a small loaf. Place on prepared baking sheet. Use a spoon to make a small indentation in top of each loaf. Spoon a tablespoon of glaze over each loaf. Reserve remaining glaze for later use.
  5. Place meatloaves in oven. Bake, using a meat thermometer to monitor temperature, until internal temperature reaches 155-160 degrees, 25-30 minutes. Remove from oven and spread another spoonful of glaze over each loaf. Set aside five minutes, then transfer to a platter. Sprinkle with sesame seeds and herbs. Serve hot, warm or at room temperature.
Notes
Steve's Notes: I use Panko instead of bread crumbs, I use 90/10 or 93/7 ground turkey meat and I usually make 1½ or 2 times the sauce recipe as there never seems to be enough.

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler

Hot Ham Buns

Every Halloween, since we had children, my husbands’ family would come to our house to celebrate. The kids would come having already eaten dinner (otherwise we could never get them to have dinner once the had bags full of candy) and dressed to go trick or treating.  The guys would take the kids around the the neighborhood, while the ladies stayed at our house waiting to pass out candy. When everyone arrived back to our house, the adults would have these hot ham buns that my Mother-in-Law would make. They are individually wrapped and easy to pass around to guests, with little or no mess. I cannot think of Halloween without having them and we made up a batch this weekend to have on hand. They are perfect for a picnic or evening around the fire pit. I hope you like them as much as we do!

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
FOR 4 SANDWICHES
  • ¼ Cup Soft Butter
  • 2 Tablespoons Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • 2 Teaspoons Poppy Seeds
  • 2 Tablespoons Chopped Onion
  • 4 Hamburger Buns
  • ½ Pound or 12 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 4 slices Swiss Cheese (1 per sandwich)
FOR 24 SANDWICHES
  • 1½ Sticks Soft Butter
  • ¼ Cup Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • ⅛ Cup Poppy Seeds
  • ¼ Cup Chopped Onion
  • 24 Hamburger Buns
  • 3 Pounds or 72 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 24 slices Swiss Cheese (1 per sandwich)
Instructions
  1. Pre-Heat Oven at 350F
  2. Combine softened butter, horseradish mustard, poppy seeds, and onion in a bowl
  3. Spread the butter mixture on the top side of each bun
  4. Put one slice of Swiss cheese on the bottom half of each bun
  5. Put 3 slices of Ham on top of the swiss cheese
  6. Cover the ham with the top half of hte buns
  7. Wrap each bun in aluminum foil
  8. Heat for approximately 20 mins or until the cheese has melted.
  9. Serve Warm
Notes
We freeze the uncooked wrapped sandwiches and when we want to serve them we remove from the freezer, thaw in the refrigerator overnight and then heat as directed.

For an appetizer, after heating we cut each bun in 4 and serve on a platter. YUM!

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

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Stuffed Peppers with Sausage and Beef (Gluten Free)

Now that you have had a little bit of time to try out our families recipe for making white rice, you can put your new cooking skills to the test with these Stuffed Peppers with Sausage and Beef. We are not big fans of green peppers and like to use the red, orange and yellow ones, but if you prefer green then by all means use them. We have substituted corn flakes, parmesan cheese and gluten free bread crumbs as the topping on those times we didn’t have potato chips in the house or wanted to change it up.  Hope you enjoy this recipe and if you have any tips, please share with us!

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

 

 

Stuffed Peppers with Sausage and Beef (Gluten Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 3½ teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound ground beef
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • ½ ounce Parmesan, grated (1/4 cup)
  • 1 cup dry long-grain rice cooked
  • ½ cup potato chips, crushed (we have also used cornflakes)
  • 8 large bell peppers (any color), top removed, seeds and ribs removed
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat 1 teaspoon oil over medium-high.
  3. Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
  4. With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
  5. Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
  6. Add drained tomatoes, season with salt and pepper and cook through
  7. Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  8. Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
  9. Divide rice mixture among peppers and top with crushed potato chips.
  10. Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

The Most Delicious Shepherd’s Pie

If I am looking for a crowd pleasing, make ahead meal, that looks like I spent hours in the kitchen, I make Shepherd’s Pie.  It is fool proof and is better if you make it the morning of the day you want to serve it.  We usually cook it on a Sunday morning to serve to a group coming over that night.  I love knowing dinner is ready and the kitchen is clean before I get to my lunch!  We then can go about our day and not worry about what’s for dinner. We serve it with a big green salad and a side of Pickapeppa Sauce. The sauce is a blend of mild spices and lightly sweet taste that marries well with the pie. It really is the most delicious Shepherd’s Pie, one that you will go back to over and over again.

Tulips on Ridgely Brode's table when she serves up Shepherd's Pie

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Sheperds Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

The Most Delicious Shepherd's Pie
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 2½ Lbs Idaho Potatoes, Peeled and cut into chunks
  • salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup heavy cream
  • freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1½ pounds lean ground beef
  • 1½ teaspoons dried Thyme leaves
  • ¾ teaspoon ground allspice
  • 2½ cups frozen corn kernels ( I prefer fresh, briefly cook about 5 ears in boiling water first)
  • ¾ cup white Cheddar cheese
Instructions
  1. Preheat oven 350F
  2. Put the potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Uncover and cook until potatoes are tender. Drain and mash with the butter and heavy cream. Season generously with salt and pepper
  3. While the potatoes are cooking, heat the oil in a large saute pan and sauté onions until soft, about 5 minutes. Add the beef, thyme, and allspice, and cook until the meat is just cooked through, breaking up the pieces so it becomes almost crumbly. Add the corn and season with salt and pepper.
  4. Transfer the beef mixture to the baking dish. Spread the mashed potatoes on top, making sure to completely cover the meat.
  5. bake for 20 minutes, or until hot through and through.
  6. Remove the pie from the oven and heat the broiler. Sprinkle the cheese on top and broil until golden brown, about 4 minutes. Serve immediately..

The Most Delicious Shepherd's Pie | Ridgely's Radar

to buy: Juliska Au Gratin Dish

Leek Bread Pudding

As a final offering for Thanksgiving, Katie made Leek Bread Pudding. I loved the idea of leeks and nothing is better than melted cheese and bread! It smelled so good baking in the oven and, even better, I loved every single bite! Besides being a side dish, it could be made for the main meal and would be perfect accompanied by a big green salad. It is a really easy recipe and I think, like most bread puddings, you could assemble it ahead of time and throw it in the oven an hour or so before you are ready to serve it.  Other great one-pot meals to try are the goulash and the lamb and spinach curry
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Leek Bread Pudding
 
Author:
Recipe type: Side Dish or Main Dish
Cuisine: American
Serves: 8-10
Ingredients
  • 2 cups ½-inch-thick slices leeks (white and light green parts only)
  • Kosher salt
  • 4 tablespoons (2 ounces) unsalted butter
  • Freshly ground black pepper
  • 12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
  • 1 tablespoon finely chopped chives
  • 1 teaspoon thyme leaves
  • 3 large eggs
  • 3 cups whole milk
  • 3 cups heavy cream
  • Freshly grated nutmeg
  • 1 cup shredded Comté or Emmentaler
Instructions
  1. Preheat the oven to 350°F.
  2. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
  3. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
  4. Add the leeks to the bread and toss well, then add the chives and thyme.
  5. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
  6. Sprinkle ¼ cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another ¼ cup cheese. Scatter the remaining leeks and croutons over and top with another ¼ cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  7. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining ¼ cup cheese on top and sprinkle with salt.
  8. Bake for 1½ hours, or until the pudding feels set and the top is brown and bubbling.
Notes
Katie said that she only needed to bake it for a little over an hour. Depending on how hot your oven is, I would keep an eye on it.

 

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