Loose Meat Sliders are such a delight to make and serve! We absolutely love making these all year round.

You probably know that I love a good sandwich, and this one is so quick that it will knock your socks off.

Well, I say that about most of my recipes.
Before I knew it, my kids were adding ketchup and pickles and munching these down like they are eating for the first time in their life.

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Seriously, you will love the taste of these and it takes you less than 30 minutes from start to finish.

Now, you do not have to bake them, but I like my bun just a bit toasty, and cheese melts beautifully.

CHECK OUT SOME OF MY TASTY SANDWICH RECIPES

These are amazing if you have unexpected guests, parties, or simply for lazy, rainy Fridays when you just want something quick.

You can make these with ground turkey or chicken, but I love beef so, there you go, I am sharing it with ground beef. 

If you make my Loose Meat Sliders for you and your loved ones please tag me on Instagram @SandrasEasyCooking, using the hashtag #sandraseasycooking. 

I sure appreciate all your love and support! Thank you so much!

Yield: 6 SERVINGS

Loose Meat Sliders

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Super delicious and easy recipe for Loose Meat Sliders

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1 LB Ground Beef hamburger beef
• 1 tbsp. Onion Powder
• 1 tsp. Sage Powder
• 1 tsp. Dried Parsley
• 1 tsp. Ground Black Pepper
• 2 teaspoon Beef Bouillon Powder
• Pinch of salt if needed, to taste
• 1 1/2 cups Mexican Cheese Blend Or any on your hand; mozzarella, provolone, cheddar cheese, etc.
• 6 Hamburger Buns Medium size, or 8 smaller
• 1 teaspoon unsalted Butter room temp or melted.

Instructions

1. Preheat oven to 375F
2. Heat a skillet with 1 tbsp. Olive oil at medium-high temperature.
3. Add ground beef and saute for 5-6 minutes until it is completely cooked, and you can't see pink anymore.
4. Add all the seasoning, stir and taste to see if you can adjust the taste with a pinch of salt, only if needed.
5. Drain the excess oil out of the skillet.
6. Line the bottom of the buns, add cooked ground beef, cheese, and top it with the bun's top.
7. Bake for 7-10 minutes or until the cheese is completely melted.
8. Serve with pickles on the side and any other condiments.
9. Option 2 from step 7 above:
10. Microwave the buns with the bun's top on the side and add condiments and pickles to the bun after the cheese melted.

Notes

If you do not eat beef, you can use ground turkey or chicken.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 533Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 894mgCarbohydrates: 39gFiber: 1gSugar: 4gProtein: 30g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Dutch Oven Turkey with Wet Brine. Easy-Peasy recipe, however, you should always test it to make sure everything is up to your expectations.

I love making my turkey in Dutch Oven. I just made a little prep ahead of time and my turkey is always amazingly well cooked in my large Dutch oven.

We are literally less than a week away from Thanksgiving, and I am not freaking out at all. Ever since I started prepping in advance we are good to good.

I actually never made a big deal because all we need a bit of organization, preparation, and maybe your family to help in some areas for one successful Thanksgiving feast. 

I said it before that my family has this tradition where everyone in the house makes something for “our table”.

Each year for the last 4 years, Aleks makes this amazing cranberry sauce. I tried and it was not, I repeat, it was not as good as his.

If you like Dutch Oven Turkey, Tap here for more tasty Dinner Ideas

All I know that I cannot enter the kitchen until he is done. He calls it a secret recipe. Anna makes her chocolate cupcakes, and Daniel was their boss.

So, this year Anna and Daniel are teaming up, so we will see what they will do in the end.

As of right now, they are just testing recipes. I just love the Thanksgiving atmosphere around my house, probably a week before… We all get into this holiday mood.

SO, LET’S TALK TURKEY!!!

I believe each family goes by their own traditional recipe, probably making how their grand- grandmother made it. We tend to pick up on those family traditions and that’s alright, it makes us happy this time of the year, especially remembering special moments that we carry for generations.

I found my tradition, here when I came to the USA, in particular when my husband and I got kids. To be frank, I didn’t grow up with the Thanksgiving dinner tradition.

So you see I had to find my own tradition because even if I did not grow up with it, I wanted my kids to grow up and remember all the beautiful things, aromas, and memories during Thanksgiving.

I would love it if they continue carrying the family tradition that we build from the moment they were born. When I made Turkey for the first time, it was a literary one big disaster. It was delicious in the end… Well, kind of delicious because we were so hungry waiting for the bird to get cooked.

We got this huge 17-pound turkey, and I’ve half defrosted, but it was still pretty much frozen. The bird cooked and cooked and cooked.

I set on the floor near the stove, with my little 11-month old boy crawling around me waiting for that thermometer to finally pop up.

It cooked for 9 full hours, and that thing never went out. I pulled it out of the oven, and in some spots, it was burned. Well, mostly dry like a bone, and not seasoned very well at all, but we ate it. It was a moment of “bring out a tub of BBQ sauce and a pitcher of water”.

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I tell ya, my hubby and I, had a bunch of moments, that you’d expect to watch on TV. You just laugh it off and move on. The reality is that I could make a roasted chicken with my eyes closed, but the turkey was really an unfamiliar place.

Anyhow, today I am sharing my recipe for really juicy turkey. After many years of testing different recipes, I finally figure out how to make it like really good. You do need a little time, about 12 to 14-pound turkey, water, vegetables, oil, and a very large POT. 

I will tell you that wet brining, then seasoning a day later before baking it makes one amazingly delicious turkey. Another thing, using a dutch oven makes your life that much easier.  

Why? It keeps the heat very well, turkey is cooking evenly, and the food tastes so much better. I will take you to step by step so you won’t make any mistakes.

Last, but not least, I want to say how thankful I am for such an amazing opportunity that came my way this year, and I am grateful for each and one of them.

HAPPY THANKSGIVING!!!

Thanksgiving recipes you might like:

• Creamy Garlic Mashed Potatoes
• Skillet Jalapeno Cornbread
• Southern Green Beans and New Potatoes with Bacon
• Green Bean Casserole
• Roasted Cauliflower and Cheese
• No-knead bread recipe

If you get inspired by my Dutch Oven Turkey recipe, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking

Yield: Thanksgiving

Dutch Oven Turkey with Wet Brine Recipe

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Dutch Oven Turkey with Wet Brine Full Recipe

Ingredients

WET TURKEY BRINE

• 1 cup kosher salt
• 1- gallon vegetable stock
• 2 Tbsp. Olive Oil
• 1 Tbsp. black peppercorns
• 1 Onion quartered
• 2 Celery stalks chopped into 2-3 slices
• 2-3 stalks of Fresh Sage or 1 teaspoon dried
• 1- gallon COLD water

PREPARING TURKEY FOR ROASTING

• 1 (12-14 pound) young Turkey (reserve neck and giblets for the stock)
• 2 carrots
• 1/2 Onion
• 1 Lemon
• 4 crushed garlic cloves
• 2 Rosemary stalks
• 3-4 Fresh Sage leaves
• 5-6 slices of Hickory Smoked Bacon

HERB BUTTER

• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon Sage
• 1 teaspoon Dry Parsley
• 1 teaspoon salt
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder

Instructions

WET TURKEY BRINE PREP:

1. In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.

1. After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it’s completely cold.
2. Stir 1 gallon of cold water and stir again.
3. Remove giblets and neck from completely defrosted turkey.
4. Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
5. Make sure to turn it around at least 3 times during brining.

Dutch Oven Turkey Roasting Prep:

1. Preheat oven to 425°.
2. Pat dry a turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break the skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.
3. Combine all the ingredients for the butter, in a small bowl.
4. Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.
5. Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks. Tie legs together with cooking twine/butcher’s twine.
6. Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.
7. Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425° for 30 minutes without a lid, just to get a nice color on top.
8. Pull the turkey out, then add 5-6 slices of hickory-smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325°F
9. Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. 12-14 pound Turkey should require about 2 hours to 2 hours and 15 minutes of roasting, but since I made it in the Dutch oven with a lid, it takes just a bit less time.
10. Let the turkey rest, loosely covered for about 30 minutes before carving.
    

Notes

BRINE:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.

• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.

TURKEY:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.
  

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Do you have a napkin near you? No! Go get one, because these Spicy Baked BBQ Chicken Wings are going to make your mouth water. Here I am with one more batch of chicken wings. I think birds already know that I live wings drenched in BBQ sauce!

Who wouldn’t love these, right? They’re so addictive and so delicious, and most of all very easy to prepare.

I don’t know many people who would turn their heads away from the chicken wings, at least not in my circle.

Usually, I serve them with some crunchy fresh vegetables, such as carrots, celery, mixed greens, freshly baked rolls. Sometimes, we would serve them with baked fries. Of course, I can’t forget Ranch dressing and extra hot BBQ sauce.

Game night or not, these wings are a winner in my book even on the midweek side with potatoes and salad.

A couple of years ago, I posted a recipe for my chicken wings with Sriracha sauce, and everyone is in love with them. I got pretty amazing reviews too, but these are equally “lick-your-fingers” DELICIOUS!!!

Now, you can double the recipe if you wish, and it is recommended especially if you have eaters with a larger appetite.

NOTE: Keep raw meat, poultry, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator.

OTHER CHICKEN RECIPES:

Slow-Cooked BBQ Chicken Drumsticks

Spicy Sticky Baked Glazed Chicken Drumsticks

Fried Chicken Wings 

Marinated Baked Chicken Drumsticks

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

The low-carb option would be if you served these wings with cauliflower and cheese. It goes perfectly together. also, use sugar-free BBQ Sauce for Keto-Friendly meal. You can check out my cauliflower and cheese

• Chill: Enjoy your leftovers! Refrigerate them at 40ºF or below within two hours.
• Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
• Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
• Cook:  Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165ºF for poultry – 145ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

If you make these Spicy Baked BBQ Chicken Wings, please tag on INSTAGRAM @SANDRASEASYCOOKING and add hashtag #sandraseasycooking so everyone could see your creation. I will reshare the recipes that you made from my site. Thank you so much for all your support!!!

Yield: 4 to 6 Servings

Spicy Baked BBQ Chicken Wings

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Easy recipe for tasty Spicy Baked BBQ Chicken Wings

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3-4 pounds Whole chicken wings separate into sections
• Rub:
• 1 teaspoon Himalayan Pink salt or any on hand
• 1 teaspoon ground black pepper
• 1 teaspoon Onion Powder
• 1/2 teaspoons Chili powder
• 2 teaspoons Dried Parsley *optional
• 2 tablespoons All-purpose Flour gluten-free for those that are sensitive
• Sauce:
• 1 tablespoon Olive Oil
• 1 cup BBQ Sauce any of your choice (Sugar-free for low carb option)
• 1/4 cup Hot sauce OR MORE, I love adding sriracha but you can use any on hand
• Garnish:
• Sesame seeds

Instructions

1. Preheat oven to 450 F/ 230 C
2. In a large bowl, place chicken wings. Separate chicken drumette from the flat and the tip. Usually, I freeze chicken tips for soups. You do not have to separate them, but it bakes much faster.
3. Mix all the ingredients for the rub. Add half to the chicken and mix it until chicken wings are coated, then add the other half and mix again. This way you will know that all the chicken parts are well coated.
4. Place chicken on the baking sheet in one single layer (you may line the baking pan/sheet with parchment paper or you can use baking wire ton top of the baking pan to bake chicken wings).
5. Bake chicken for 15 minutes, then turn each chicken wing on the other side and bake for another 15 minutes. Flip again, and turn the broiler on and bake under a broiler for 5-7 minutes that is for extra crunchy chicken wings. Please monitor it so the wings don't burn. Some ovens take shorter time like 2-3 minutes and some longer, so watch on them by opening the oven and checking until you reach desirable crunchiness.
6. Mix the ingredients for the sauce together.
7. After the chicken wings are finished baking, brush the sauce on both sides, then you may pour the rest over it and use as a little or as much as you wish. The wings need to be completely drenched in sauce. Serve immediately!

Notes

You can make these in Air Fryer. Recipe HERE

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