Mmm....Meatball Madness

When my husband is out for the evening, I think my go-to recipe ideas always involve meatballs of some sort. I have made this recipe numerous times and every time it is a huge hit (I am not sure why I always forget to share it.) I put my own spin on the rice too. Perfect!

Teriyaki Meatballs

adapted from: http://www.tasteofhome.com/recipes/teriyaki-meatballs

meat
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup pineapple juice
1/2 cup oats
1 t ground ginger
1/2 t garlic powder
sprinkle of salt
1 lb ground beef

sauce
2 T toasted sesame oil
1/3 cup coconut oil, melted
drop of red chili oil (optional)
1/2 cup soy sauce (I use GF tamari)
1/4 cup honey
3 T wine vinegar
1 t garlic powder
1 t ground ginger

1 (20oz) can pineapple tidbits, drained (but save juice)
1/2 green bell peppers, roughly chopped
3T pineapple juice
3 cups cooked rice
1 T butter

Preheat your oven to 400. Grease a 9x13pan. In a large bowl kneed together all the meatball ingredients. Let it rest. Place all sauce ingredients in the blender and whiz it together until emulsified.  Pour some of the sauce in the bottom of the pan. Shape the meat into 20 meatballs and place in the pan. Pour rest of the sauce over all (turning to coat). Bake for 25minutes. Before serving turn the meatballs.  While meatballs are baking melt the butter in a large skillet, add rice. Toss to coat with bell peppers and pineapple with juice. Continue to stirring until slightly browned.  Serve meatballs on top.

Celebrate Every Day

Today would be my grandpa's birthday.  There is rarely a day that I don't think of he and grandma.  I miss them both.  Grandpa and Grandma always found a reason to celebrate family.  It often times involved taking us to a favorite Chinese restaurant.  So good.  Today I want to share a recipe that reminded me a lot of those special times.

Mongolian Beef over Noodles
adapted from: http://barefeetinthekitchen-recipes.blogspot.com/2016/06/mongolian-beef-recipe.html

8oz angel hair noodles, cooked and cooled (I used thin rice noodles)
1 pound (tenderloin) steak, thinly slliced against the grain - marinated for 45minutes in this sauce
green onions, diced
garlic, minced about 1 T
ginger, chopped about 1 T
1 package angel hair cabbage shreds
2 cups sugar snap peas

In a large deep non stick skillet, drizzle in some olive oil and coconut oil.  As the oil begins to shimmer and get hot, add the meat (with the marinade). Brown quickly.  Add garlic, ginger and green onions. Toss around until well coated and starting to wilt. Stir in peas. Repeat. Lastly toss in the noodles.  Heat until completely hot.  Serve in wide mouth bowls.  Delish!

Inside Out Deliciousness

When I was in college, my roommate's Mom would make lumpia rolls (similiar to Egg Rolls).  They were so good. However since going GF I have not been able to enjoy a good egg roll or such. However this recipe was so good. We all enjoyed it.  The boys did not even question why there was cabbage in this...maybe they did not notice. I made the filling for these egg rolls and just served over steamed rice.  Either way, it was delicious.

Inside Out Egg Rolls
adapted from: http://allrecipes.com/recipe/18252/beef-egg-rolls/

1lb ground pork sausage
1 onion, thinly sliced
1/2 t dried minced garlic
2 T soy sauce
1/4 t salt
1/2 t black pepper
2 T white wine
1 t ground ginger
1 bag coleslaw mix (or 1/2 head shredded)
1/4 cup water
1 T oil
1 t sugar
2 T soy sauce
2 T white wine
1/4 t salt
1/2 t black pepper

Brown sausage with onion in a large sauce pot (soup pot works well). Drain some of the fat. Stir in: garlic, 2 T soy sauce, 1/4 t salt, 1/2 t pepper, 2T white wine and 1 t ginger. Simmer until most the water is evaporated.  Stir in rest of the ingredients.  Simmer until all liquid is evaporated and cabbage is wilted (crisp tender).  Serve over rice.

Delicious Pairing

Rummaging/reorganizing my freezer last week I noticed that I had some frozen salmon fillets...yum. Now what could I do with them that would be good?! I found this recipe.  Even though BAP was a bit skeptical at first he loved it after he tried it (who would have thought that this could happen?!). SSP gagged his down...he did not enjoy it as well (I guess I cannot expect a 4 year old to like EVERYTHING).

Salmon with Chili Sauce

adapted from: http://www.epicurious.com/recipes/food/views/Salmon-with-Sweet-Chili-Glaze-Sugar-Snap-Peas-and-Pea-Tendrils-358190

1/4 cup Asian sweet chili sauce (looks like orange marmalade with an extra umph)

2 T soy sauce

1 t ground ginger

3 salmon fillets

Stir together chili sauce, soy sauce and ginger.  Pour over salmon fillets and let rest for about 25 minutes.  Broil for about 10minutes.  Serve over teriyaki noodles and stir fried veggies (I found some yummy noodles at Costco in the  cold case section. Perfect!)

Yummy Twist

Happy Birthday, To A Sweet Sister in Law! I made a twist on one of our favorite recipes that you introduced us to. It was very delicious;  I thought of you as I made this. We made your delicious sweet and sour chicken but added a sweet orange sauce to it.

Orange Chicken
adapted from: http://beautifulmess46.blogspot.com/2012/03/are-you-my-daddy.html
& http://www.melskitchencafe.com/2008/07/fabulous-orange-chicken.html

Chicken
3-4 skinless boneless chicken breasts, chopped into smallish chunks
6 eggs
1 1/2 cups cornstarch
oil

Sauce
1 1/2  water
1 (12oz) orange juice concentrate
1/3 cup rice vinegar
2 T soy sauce
1/2  cup brown sugar
garlic, minced

Coat chicken pieces in cornstarch then egg. Fry in a small amount of oil (just until brown). Place in a greased 9x13pan.  Preheat oven to 325.  As the oven is preheating combine all sauce ingredients.  Pour over meat.  Stir every 10-15minutes for an hour. Sprinkle with cornstarch; it will slowly thicken. Serve over rice.

TOO Hot For These Taste Buds

Have you ever had an experience so good it was heartburning?  Last night I made a stir-fry.  It was way too hot for us.  My husband who normally adores spicy food said it was blazing.  His stuffy nose was no longer stuffed (as in running all evening long)...cold be gone.

Sweet & Spicy Sriracha Chicken
adapted from: http://discoveringcandace.blogspot.com/2011/07/sweet-spicy-sriracha-chicken-and-wonder.html?m=1

4 pounds chicken pieces (I used 3 large boneless skinless chicken breasts, sliced into strips)
1 T sesame oil
1/2 cup Sriracha (I cannot imagine using 8T, so I just used 2T)
1/4 cup ketchup
1/2 cup soy sauce
1/4 cup honey
1 cup orange marmalade
4 cloves garlic, minced
1/4 cup rice wine vinegar

Combine all ingredients together (oil through vinegar).  Throw in chicken pieces.  Marinate in the refrigerator in a sealed bag/container for at least 6hours.  Heat a large non-stick skillet with 1-2T olive oil.  Add chicken pieces (breaking up into bite-size pieces, as it cooks).  Cook thoroughly.  Add some frozen broccoli and sliced bell pepper (or other frozen stir fry veggies).  Saute until crisp tender.  Serve over hot rice.  Serve with additional Sriracha if you can handle the heat.

Easy Easy "Stir" Fry (Cheater Style)

Have you ever had a day where you just wanted to curl up and not have really to think about fussing with dinner?!  Today was one of those days.  I knew I wanted pork and veggie but how can I make it different so my family would enjoy it too.

San Francisco Chops
adapted from: http://www.melskitchencafe.com/2011/03/san-francisco-chops-slow-cooker.html#comment-111302

2 T olive oil
4 pork chops (about 1inch thick)
sweet ginger garlic seasoning
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup chicken broth
2 T brown sugar
1/4 t red pepper flakes
12oz stir-fry blend frozen veggies

In a skillet (I used cast iron) heat oil.  While that is heating sprinkle pork chops (both sides) with seasoning.  Brown in skillet. Place in crockpot. Slightly saute garlic cloves in drippings. In a small bowl combine soy sauce, chicken broth, brown sugar and red pepper flakes.   Stir into garlic cloves.  Pour over pork chops. Cover and cook 7-8 hours on low.  At hour 6 1/2, add veggies.  Stir to combine. Cover and cook longer (just until veggies are hot and cooked thorough). When ready to serve stir to shred mixture.  Serve over hot steamed rice.

Spicy Orange Goodness

A few years back my brother (who also LOVES to cook and bake) shared an amazing recipe with me.  It is one that my husband and I really enjoy.  It is even company-approved.  It has a great balanced combination of spiciness and sweet.

5-Spiced Orange Tilapia
brother & Cuisine At Home Magazine

Fish
4 Tilapia Fillets
2 T olive oil
1/4-1/2 t Chinese 5 spice
Brush fillets with mixture.  Fry in frying pan or bake in the oven at 425 until fish flakes (about 25minutes).

Sauce
1/4 cup orange marmalade
1/2 cup sweet Thai chili sauce
1/4 cup orange juice (I even used straight concentrate)
Whisk together in a small saucepan.  Heat. Evaporate liquid from the orange juice (your kitchen will be smelling strongly of orange).

Make a pot of white rice.  Place fish fillet on amount of rice.  Top with sauce (over fish and rice).

In Memory Of Life

Today I am posting a recipe in dedication to my Grandparents. They were very holy. As strong advocates for the Pro Life Movement, they always there with open arms whenever a new child, grandbaby, great grandbaby, or any child was born or accomplished something big - anything was a big deal. (They raised 12 kids of their own). Today as the 40th Anniversary, of Roe v Wade I want to celebrate Grandpa and Grandma for always standing up for life. Celebrate life! (Why I picked this recipe: often times when we went to visit them we would celebrate with Chinese food - one of Grandpa's favorites and ice cream - another favorite, but who doesn't like ice cream?!).

Beef & Broccoli
adapted from: http://www.tablefortwoblog.com/2012/09/12/take-out-fake-out-beef-broccoli-crockpot/

1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 T toasted sesame oil
1 lb boneless chuck roast, cut into thin strips (I used stew meat)
3 cloves of garlic, minced
2 T cornstarch
2 T sauce (from crockpot after dish is cooked)
@4cups Frozen broccoli (I just used a frozen Asian veggie blend from Costco) - thawed & drained
white rice, cooked (you may be able to use cooked Ramen noodles to simulate LoMein)

Combine broth, soy sauce, sugar, oil and garlic in crockpot.  Whisk well to combine.  Dump in meat. Stir.  Cover and cook on low for 6hours (mine was partially frozen so I thought I would do closer to 6 and 1/2 hours).  When done cooking, combine cornstarch and cooking liquid in a separate bowl.  Stiir into crockpot  mixture so it will become thickened. Cook on low for another 30 minutes.  Toss in veggies. Serve over hot rice or cooked ramen noodles.

Taste Of The Orient

Chinese food is a comfort food with me...it just reminds me of my grandparents. How I wish that they could meet the boys?! (BAP met great-grandma but she was gone before he would have a chance to remember).  I miss them and think of them often.  They must be in Heaven playing with our 3 little angels.  Anyways.  The other day I grilled a chicken breast half with this yummy seasoning (Sweet Ginger Garlic).  It tastes great.  Ginger normally is very over powering but in this seasoning it is just perfect.  Today at lunch I had the chance (FINALLY!) of eating that piece of chicken. I sliced it and placed on bed of baby spinach leaves and topped it off with a delicious and mouth-watering salad dressing.  I want to share the delicious salad dressing.  You might not return to ranch dressing after having this on any salad (maybe still the french fries but otherwise...). Hope you determine the same thing I did.

Sesame Ginger Dressing
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysSesameGingerDressing.html

1/2 cup vegetable (canola) oil
1/4 cup vinegar (I used plain rice vinegar)
1/3 cup brown sugar
2 t sesame oil
1/2 t ginger powdered
1/4 t garlic powder
1/4 t black pepper

Shake vigorously in a pint-sized jar.  Do NOT chill.

Feast of the Visitation

Today is the Feast of the Visitation (the story in the New Testament where Mary goes and visits her cousin Elizabeth.  The prophet John the Baptist leaps in his mother's womb because he recognizes that Jesus in Mary's womb). Mary shows great hospitality and generosity toward her cousin.  I like to remember my maternal grandparents on this day.  They always went out of their way to be generous and hospitable (even to after their deaths, donating their house to be a Hospice Home).  Often times when we would come and visit they would treat our family to dinner out at Grandpa's favorite Chinese restaurant.  I made Chinese food in remembrance of them today.

Spicy Orange Beef
slightly adapted from: http://allrecipes.com/recipe/spicy-orange-zest-beef/detail.aspx?event8=1&prop24=SR_Title&e11=spicy%20orange%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page

1 pound beef tenderloin, cut into strips
1/4 cup orange juice
1/4 cup rice vinegar (I used white)
2 T soy sauce
1 T hot chili sauce (used Sriracha)
1 T brown sugar
2 cloves of garlic, minced
1/4 cup water
1 t cornstarch
4 cups broccoli florets

Marinate beef at least 2 hours in orange juice, vinegar, soy sauce, hot sauce, brown sugar, and garlic (reserve marinade).  Cook in an non-stick skillet.  Add broccoli just until steamed slightly.  Add water and cornstarch to reserved marinade. Let thicken and flavors blend.  Serve over white rice.

Great Fake On Take Out

Sweet and Sour with a bit of heat is so good.  Tonight I made my dear sister in law's take on Sweet and Sour Chicken; we loved it.  However BAP refused to eat his veggies (except for the huge piece of broccoli) and off he went to bed early.  I don't feel sorry for him since we warned him numerous times.  Anyways, the chicken was to die for.  SSP could not stop shoveling it in. Hopefully he sleeps well tonight (prayers!).

Sweet & Sour Chicken
Sister in law

Chicken
3-4 boneless, skinless chicken breast
salt/pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce
3/4 cup sugar
4 T ketchup
1/2 cup vinegar (I used apple cider vinegar)
1 T soy sauce
1 t garlic powder
1-2 T Sriracha hot sauce (I used closer to 1 t and did not even taste it)

Cut chicken into bite size chunks.  Coat in cornstarch; then dip into eggs. Fry lightly in oil-don't cook all the way through, just until slightly browned.

Mix sauce ingredients in another bowl  Pour over chicken chunks.  Toss.

Bake at 325 for about 1 hour; turning every 15-20 minutes so chicken gets all coated.  Serve with rice and oriental veggies and/or broccoli.

Tasty Oriental Food

Recently browsing a magazine, I found a recipe for Orange Teriyaki Beef Stir Fry. I was excited to try this recipe as soon as possible. I had to improvise from what we had lying around the house but other than that the recipe was exactly the same. It was awesome, even SSP ate a helping or three. Serve with a pot of fried rice and it is the perfect Chinese meal with beef.

Orange Teriyaki Beef Stir-Fry

Adapted from: Cooking with Paula Deen Sept/Oct 2011

1 1/2 lbs beef top sirloin, thinly sliced (I used elk round steak which I marinated in 1/3 cup soy sauce & 1/3 cup Worchestershire sauce with 1 T minced garlic and a pinch of powdered ginger for about 6 hours in the fridge)

1/2 onion, thinly sliced

2 1/2 cups beef broth (used water)

1/4 cup stir-fry sauce (used 1/4 cup soy sauce mixed with about 1/2 T cornstarch)

2 T orange marmalade

1 (12-oz) pkg vegetable stir-fry mix (used 2 cups frozen broccoli)

3 cups egg noodles (used 2 pkgs Ramen noodles WITHOUT the season packets)

Saute beef and onion over med-high heat. Cook 4-5 minutes until meat is no longer pink. Remove and keep warm.

Add broth, stir-fry sauce and marmalade until marmalade melts. Add vegetables and noodles. Boil, reduce heat and simmer for 5 minutes. (Since I used frozen broccoli, put a lid on the pan until broccoli was crisp-tender.) Return meat to pan and heat thoroughly.

Egg Fried Rice

Another Sister-in-law

1 cup rice, browned in 1 T oil

2 1/2 cups water

1 pkg dry onion soup mix

2 T soy sauce

2 eggs scrambled

Other Fried Rice fixings (carrot, green onion, ham, etc)

After rice is browned, add water, soup mix and soy sauce. Bring to a boil. Lower heat to low and cook covered for about 20 minutes until all liquid is absorbed. Add scrambled eggs and other fixings; stir. Serve.

Bring On The Chinese Food

Yesterday I peered into my refrigerator. Just as I had hoped a half a bag of coleslaw said "pick me". I have been really want to make some yummy lo mein lately but every time I do not have the cabbage or some other ingredient. I just dealt with what I had and made it before I wasted anymore time. So yummy! This recipe brings back memories of going out to eat with my Grandparents in Portland at Grandpa's favorite Chinese restaurant. The first time I had this recipe was at friends' house in Anchorage, Alaska (Hi Mr & Mrs B!) when they announced they were expecting their first baby. Love at first bite!

Teriyaki Chicken Lo Mein

from Cook's Country Feb/Mar 2009

3/4 cup soy sauce

1/4 cup rice vinegar

1 1/2 T fresh grated ginger (or 1/4 t ginger powder)

1/4 cup sugar

1 T cornstarch

2 cups water

4 (3oz) packages ramen noodles, broken into large pieces, seasoning packages discarded

1 (16 oz) coleslaw mix/broccoli slaw

2 large skinless boneless chicken breasts, cut into thin slices

1 T vegetable oil.

Simmer soy sauce, vinegar, ginger, sugar and cornstarch in a large saucepan over medium-high heat, whisking often, until thickened, 2 to 3 minutes. Transfer half of soy sauce mixture to large bowl and reserve. Add water to saucepan withe remaining soy sauce mixture and return to a boil. Add ramen and cook, stirring occasionally, until tender, about 4 minutes. (Most the liquid will be absorbed)  Off heat, stir in slaw  mix. Cover and keep warm.

Pat chicken dry with paper towels. Heat oil in a large skillet over medium-high heat until just smoking. Add chicken and cook until no longer pink, about 1 minute per side. Transfer chicken to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to platter and top with chicken. (I just mix noodles, cabbage, and chicken all together at this point).

I suggest thirding the sauce recipe (soy sauce, rice vinegar, ginger, sugar, cornstarch, water) if only using half package of coleslaw, 1 chicken breast and 2 packages noodles.

Rabbit Food With A Chinese Flair

Yesterday morning I had to brainstorm quickly (before running to the store) for what to make for dinner. There are so many choices out there. With summer is winding down quickly, the barbecue season is coming to a close too (though I intend to grill when it is winter to0).

Chinese Steak Salad

1 pound round steak, cut into strips

1 12-oz bottle Lawry's Sesame Ginger Marinade with Mandarin Orange Juice

Place ingredients in plastic zip bag. Marinate for at least 3 hours in the refrigerator. Grill to desired doneness.

4 egg roll wrappers, cut into strips

Spray cookie sheet with non-stick spray. Place strips on cookie sheet (slightly wrinkle). Spray srips with cooking spray sprinkle with salt. Bake at 375 until just beginning to get golden brown (watch carefully it happens rather quickly).

Dressing

adapted from http://allrecipes.com/recipe/asian-chicken-salad/detail.aspx

1/4 cup brown sugar

4 t soy sauce

2 T sesame oil

1/2 cup vegetable oil

6 T rice vinegar

1/4 t ginger

Serve steak strips with

1 large head of Romaine, washed & cut up

5 green onions, sliced

Drizzle of dressing

Luscious Lemon Chicken

Chinese food is one of my favorites (I think it ties in the bests with Mexican food). Hard to believe but I enjoy both. However most restaurants laden any and all of their food with the mysterious ingredient of Monosodium Glutamate (MSG). I steer clear of it unless I just happen to dying for one of my headaches (can I really miss them so much that I just want one to come and visit me). Just kidding...I really HATE migraines. However I do love my ethnic foods.

Lemon Chicken

I made this recipe up as I went (so measurements are approximate).

Marinade

3 T Dijon Mustard (non-grainy type)

1/3 cup lemon juice

Whisk ingredients together. Put in a zip bag with 3 skinless, boneless chicken breasts (cut into bite size pieces- I cut the breasts in half length-wise then into chunks). Mush around little so all pieces are coated. Marinate in refrigerator 4 or more hours; longer then better. (Hubby said the mixture smelled of skunk...I could not smell that.)

Dredge

2 T red pepper flakes

1 1/2 cups cornstarch

Mix. Place in a zip bag. Put a few pieces of marinated chicken in bag. Seal. Shake bag until pieces are coated. Place pieces on a cooling rack (that is sitting on a cookie sheet to 'drip' excess dredge off. Repeat until all pieces are coated. Let set for about 5-7 minutes so coating can get good and stuck on.

After coating/dredging is done, cook chicken in a quarter inch of oil (vegetable or canola are best) in an electric skillet at 325-375 (depending if you can have a constant eye on this or not). Let chicken get little browned and crusty then flip. Do only a few at time otherwise the chicken with just become a greasy glob and it will take a long time to cook. Place cooked chicken pieces on another cookie sheet. Repeat until all pieces are cooked.

Sauce

1/2 cup lemonade concentrate

1/8 - 1/4 cup Thai sauce (depending on your preference)

1/3 cup lemon juice

1/2 cup orange marmalade

Bring to a boil over medium heat.

2 T cornstarch

1 T water

Whisk together forming a paste then pour into boiling ingredients. Stir together until just thickened.

Pour sauce into a large bowl. Add crispy chicken. Toss to coat all pieces. At this point add about 16 ounces cooked frozen broccoli. Toss together again.

Serve over steamed rice.

Serves 4 - 6 adults

Teriyaki Chicken At Its Best

Do you ever have those last minute decisions about what to make for dinner? Last night I had 2 chicken breasts out thawing but really no idea concerning how I was going to prepare them. About 430 it came to me....how about teriyaki chicken on the BBQ. I served with oven roasted potatoes with a side of the dressing from the salad a couple nights ago.

Teriyaki Chicken

2 skinless & boneless chicken breasts, cut in half lengthwise

favorite teriyaki sauce (I quartered this recipe)

4 oz Havarti cheese, sliced into 4 long slices

4 pineapple rings halved

Place chicken in zip bag with marinade; refrigerate at least 2 hours (that is all I had time for unless I was going to have dinner ready at midnight).

Grill on BBQ. As it is finishing cooking, top each chicken half with 2 pieces of pineapple. Place cheese over pineapple and chicken. Close lid and let it get gooey and melty. (My bbq ran out of gas three-quarters of the way through cooking the chicken, so I just placed it in the hot oven with the potatoes and let it melt and gooey in there. - I guess that is what happens when you cook for 5-6 hours on high...runs out very quickly.)