I’ve been more than a little distracted lately.
I feel like I owe you guys more than that, but sometimes life gets weird. This entire year has been a series of unexpected twists and turns, heartaches, frustrations, and hard choices. I’m finding it hard to remain steadily in a creative space.
With fall rolling in, football season starting, and all the kids going back to school, you’d think I’d be chock full of recipe ideas, but in fact, it’s just the opposite. I’m seeing a lot of the same old stuff floating around the internet, and nothing is really exciting me. I know that it’s only a matter of time before I’m struck with a stroke of inspiration, so I’ll just be here patiently waiting it out.
In all honesty, I haven’t even really been cooking very much. Lots of cheese and crackers. Lots of chips. Lots of take out. I feel so scattered I can’t even conceptualize a complete meal.
I’m exhausted. It’s times like these I wish I had someone to help me, but I don’t. I’m smart enough to know this too shall pass, so again, I’ll just be here waiting patiently.
One day I did get moving a bit, and made these Turkey Banh Mi Meatball Sliders.
It was almost robotic.
Don’t get me wrong, they were frickin’ amazingly delicious, but I wasn’t really into the process of creating. I just went through the motions. The Hubs was happy to have something real to eat (not to mention something spicy), and I was glad for the short burst of motivation.
I’m actually kind of thrilled that even at my least motivated I can create something like this. I can’t wait to see what full on creative mojo can bring.
- 1½ pounds ground turkey
- ¼ cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon chili sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 cup grated carrots
- 1 cup grated cucumber
- ¼ cup rice vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- Slider buns
- Thinly sliced jalapeños
- fresh cilantro sprigs
- Preheat oven to 400 degrees.
- Combine meatball ingredients in a large bowl. Using your hands, mix until completely incorporated. Do not overwork.
- Form mixture into meatballs and place on a baking sheet. Bake for 20-25 minutes until cooked through.
- Meanwhile, prepare the slaw by combining carrots and cucumber in a medium bowl. In a small bowl, whisk together rice vinegar, sugar, salt and sesame oil. Drizzle over carrot mixture and toss until combined.
- To build a sandwich, place a meatball on a slider bun. Top with 2 tablespoons slaw, and garnish with thinly sliced jalapeños and cilantro leaves.