Tangy Asian Meatballs

I think MyRecipes.com emailed me summertime crockpot dishes last week and this recipe was in the email.  At least that's what I'm going with.  I showed D and he said OK, however he didn't see it was a crockpot dish.  So what was going to be Thursday turned into Saturday's dinner.  No problem, as we were home painting the dining room.

D looked at the ingredients and thought it would be overly sweet, so he added some sambal oelek to the recipe.  The bite that it added made these great. I would definitely have again.

We had with ginger and scallion rice and edamame.

Tangy Asian Meatballs

Photo by ALB

With a different and delicious Asian-style glaze, these meatballs are a tangy addition to any potluck meal, indoors or outdoors.
Yield: Serves 4
Cook time:5 Hours
Prep time:15 Minutes
Cost Per Serving:$2.16

Ingredients
1 pound ground pork
1/3 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce or duck sauce
2 tablespoons hoisin sauce

Preparation
1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Nutritional Information
Calories: 419; Fat: 26g; Saturated fat: 9g; Protein: 23g; Carbohydrate: 21g; Fiber: 1g; Cholesterol: 135mg; Sodium: 803mg

All You DECEMBER 2010

Grilled Ginger-Sesame Chicken Salad

D made this when I was sick.  It was really good.  It made a lot of dressing.  We only got 3 servings (because I never measure lettuce/cabbage) but there was dressing left over.  I would have again.

Grilled Ginger-Sesame Chicken Salad

Photo by ALB

Prep time: 15 minutes, plus 30 minutes' marinating time
Cooking time: 10 minutes
Makes 4 servings

Ingredients

Marinade and dressing
1/4 cup reduced-sodium soy sauce
3 Tbsp very finely chopped peeled fresh ginger
3 Tbsp canola oil (use 2 TBS)
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp sriracha
1 tsp kosher salt
2 (9-oz) boneless, skinless chicken-breast halves
1/4 cup red wine vinegar
1/4 cup minced scallions (white and green parts)

Salad
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, shredded or cut into matchstick-size strips
3 scallions (white and green parts), thinly sliced on a sharp diagonal
2/3 cup lightly packed fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (optional) (didn't use)

Preparation
1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to blend. Transfer 3 Tbsp of the marinade to a baking dish, add chicken, and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.

2. Dressing: Whisk vinegar and scallions into the remaining marinade. Set aside.

3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side, or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes. 

4. Cut chicken crosswise into ¼-inch-thick slices.

5. Salad: In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.

6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

Nutritional Information
420 cal, 24 g fat, 32 g protein, 19 g carb.

Adapted from Curtis Stone

Jalapeño and Lime Refried Beans

So when I showed this recipe to D, he went, "I thought we didn't do all day bean recipes."  He's right, we don't.  I told him we should just buy canned pinto beans and make it from there. He agreed.

He used less lime juice because he wasn't sure how much beans he had.

The result... they were really limey and didn't have a lot of heat.  The left overs were less limey but just lacked flavor.  I don't think we'll have again.

We had with Avocado Chicken Salad Sandwiches.

Jalapeño and Lime Refried Beans

Photo by ALB

We like this zesty, south-of-the-border side dish for picnics and outdoor get-togethers. Top with queso fresco and fresh cilantro for something truly special.

Yield: Serves 8
Cook time:6 Hours, 10 Minutes
Prep time:30 Minutes
Soak:8 Hours
Cost Per Serving:$.36

Ingredients
3 cups dried pinto beans, soaked 8 hr. or overnight in cold water
1 medium onion, quartered
5 cloves garlic (3 crushed, 2 minced)
3 tablespoons vegetable oil
1 medium jalapeño, stemmed, seeded and minced
3 tablespoons fresh lime juice
3 teaspoons grated lime zest
Salt and pepper
Queso fresco and chopped cilantro, for serving, optional

Preparation
1. Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.

2. Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.

3. Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.

4. Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.

Nutritional Information
Calories: 283; Fat: 5g; Saturated fat: 0.0g; Protein: 14g; Carbohydrate: 43g; Fiber: 15g; Cholesterol: 0.0mg; Sodium: 146mg

All You JUNE 2011

Avocado Chicken Salad Sandwiches

So this appears it was an easy dish that D made.  It was a little bland, but could be fixed.  I think adding cumin or a jalapeno or some type of SW Seasoning would help.  I also think changing the bread to a pita or a sourdough would be better.  The wheat overpowered the salad (on the second day).

But I like the texture, and the creaminess, so I would have again.

We had with jalapeno and lime refried beans.

Avocado Chicken Salad Sandwiches

Photo by ALB

Avocado gives this chicken salad a rich, creamy texture as well as a healthy dose of monounsaturated fat, which protects against heart disease.

Yield: 4 servings (serving size: 1 sandwich)
Cook time:4 Minutes
Prep time:7 Minutes

Ingredients
3 cups (1/2-inch) cubed cooked chicken breast
1/4 cup light mayonnaise
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup (1/2-inch) cubed avocado (about 1)
4 green leaf lettuce leaves
8 whole wheat bread slices, toasted

Preparation
1. Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

2. Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Nutritional Information
Calories: 364; Calories from fat: 0.0%; Fat: 16.4g; Saturated fat: 2.7g; Monounsaturated fat: 7.9g; Polyunsaturated fat: 3g; Protein: 41.4g; Carbohydrate: 24.1g; Fiber: 11.9g; Cholesterol: 95mg; Iron: 4.4mg; Sodium: 647mg; Calcium: 322mg

Oxmoor House MARCH 2010

Chicken-Orzo Salad with Goat Cheese

D made this while I was at a happy hour.  I came home and had some.  We both thought it was good, but it needs more dressing.  He said he added another TBS of vinegar.  It's a good cold salad, though.  I would have again.  And probably a bigger portion.

Chicken-Orzo Salad with Goat Cheese

Photo by ALB

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

Ingredients
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson) (grilled some chicken)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar (used 3)
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information
Calories: 295; Calories from fat: 23%; Fat: 7.7g; Saturated fat: 2.9g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.1g; Protein: 24.4g; Carbohydrate: 32.1g; Fiber: 2g; Cholesterol: 55mg; Iron: 2.4mg; Sodium: 788mg; Calcium: 40mg

Cooking Light APRIL 2008

Chicken and Avocado Salad with Wasabi-Lime Dressing

I think Cooking Light or My Recipes had an email or thing about avocados last week because I suddenly had 3 or 4 recipes with avocado.  Also our cilantro plant is looking a little sad (burning) so we figured we should have some cilantro this week.  This recipe was in my list to try, so I showed D.  It was a little intriguing because it seems like it would be Mexican-like, and then, oh, let's throw wasabi in there.

It was really good.  The one thing I would have done differently is to save a bit of dressing for the spinach.  It needed something.  Also, if you are having  it as left-overs you need some lime to liven the flavor up (it seemed to dissipate).  This could have also been because it was in my car at 85 degrees (in a lunch bag, but not a cooler) for 3 hours.  Who knows.  It tasted fine.

Would have again.

Chicken and Avocado Salad with Wasabi-Lime Dressing

Photo by ALB

Yield: Serves: 4
Prep time:20 Minutes

Ingredients
1/4 cup olive oil
3 tablespoons lime juice (from 1 large lime)
2 teaspoons wasabi paste (D made his own from wasabi powder)
1/2 teaspoon salt
1 teaspoon finely chopped fresh ginger
3 cups shredded cooked boneless, skinless chicken from a rotisserie bird (D grilled up some chicken)
2 medium avocados, peeled, pitted and diced
4 scallions, white and light green parts, finely chopped (about 2/3 cup)
1/4 cup finely chopped fresh cilantro
8 cups lightly packed baby spinach (about 6 oz.)

Preparation
1. Whisk together oil, lime juice, wasabi, salt and ginger in a small bowl. Place chicken, avocados, scallions and cilantro in a large bowl. (Save some dressing for the spinach).Pour dressing over mixture; toss gently.

2. Divide spinach among 4 plates (Add the saved dressing), top with chicken salad and serve immediately.

Nutritional Information
Calories: 477; Fat: 31g; Saturated fat: 5g; Protein: 37g; Carbohydrate: 14g; Fiber: 9g; Cholesterol: 89mg; Sodium: 465mg

All You APRIL 2013

Mexican Chorizo Hash

This recipe came across my email last week. I showed D.  He said, "Yes, please."  We looked at having a side but couldn't decide on one, and so we each had 2 servings.  It was pretty flavorful and I really liked it.

We added salsa and sour cream.

Mexican Chorizo Hash

Photo by ALB

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield: Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

Ingredients
2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs

Preparation
1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Nutritional Information
Calories: 279; Fat: 11.1g; Saturated fat: 3.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.2g; Protein: 12.7g; Carbohydrate: 33.1g; Fiber: 4.7g; Cholesterol: 206mg; Iron: 2.3mg; Sodium: 616mg; Calcium: 68mg

Cooking Light MARCH 2014