Teriyaki Meatballs

I love this recipe. It’s very flavorful and I had basically all of the ingredients on hand. Also, it’s easy and involves no chopping. I’ve made it twice (once on my sister’s birthday at her request) and plan to make it many times in the future.

Ingredients:
Meatballs:
1.5 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey

3 tablespoons cornstarch
1/2 cup cold water

Directions:
For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth, about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice.

*I found this recipe at: http://www.melskitchencafe.com/2010/01/teriyaki-meatballs.html

Can’t go wrong with any of her recipes! Oh PS- it makes a lot.

Pork Tenderloin with Cabbage & Apple Slaw

Not much to say besides YUM! I'm not a fan of coleslaw, but this cabbage and apple slaw was good. It wasn't creamy or heavy like coleslaw, it was light and full of flavor! I got this from Health magazine.

Ingredients:
1/2 tbsp olive oil
2 pork tenderloins (1 1/4 lb total)
3/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp rice vinegar
1 tbsp honey
1 small Napa cabbage, quartered, cored, and thinly sliced
1 crisp red apple cut into thin wedges
1/4 c fresh cilantro sprigs

Directions:
Preheat oven to 4oo degrees.

Heat oil in a large ovenproof skillet over med-high heat. Season pork with 1/2 tsp each salt and pepper; cook, turning occasionally for 6 to 8 minutes or until browned.

Put skillet in oven and roast for 12 to 14 minutes or until meat is cooked through. Let rest for 5 minutes before slicing.

Meanwhile, combine vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples. Toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro and serve with pork.

Honey Mustard Chicken & Rice Pilaf

The complete title of this dish is "Honey Mustard Chicken & Rice Pilaf with Kale & Red Peppers." That seemed a little long. I've never used kale before, but I'm assuming it tastes similar to spinach. It looks a lot like spinach and I didn't have kale available, so I used spinach. Spinach was good. This meal was easy and yummy. It was so good that my sister (who is the world's pickiest eater) loved it!

Ingredients:
2 c brown rice
olive oil cookng spray
1 lb boneless, skinless chicken breast, cut into strips
1/4 c diced white onion
1 large bunch kale, stems removed and finely minced
1/2 diced red bell pepper
2 tbsp honey
1/4 c dijon mustard
1/8 c apple cider vinegar
2 tsp extra-virgin olive oil
1 clove minced garlic
sea salt and pepper, to taste
1 tbsp minced fresh parsley

Directions:
Cook rice according to package.

Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to med-high, mist pan with spray, and saute chicken for about 5 minutes or until cooked through. Remove chicken from pan and set aside.

Mist same pan with cooking spray. Add onion, kale and red pepper and saute for about 3 minutes. Add rice to veggies and saute until warm. Remove all from pan and keep warm.

In a medium bowl, whisk together honey, mustard, vinegar, oil, garlic, and 2 tbsp water. Season with salt and pepper. Reheat pan over med-high heat, add chicken and sauce to pan and saute for about 3 minutes.

Divide rice among four plates, top with chicken and sprinkle with parsley. Serve!

Salmon & Vegetable Skewers

I'm not a big fish person. In fact, to be honest, I am not a fish person at all. Eli loves fish and I feel guilty sometimes for not making it, so I made this dinner. This salmon was so tasty! I barely remembered that it was actually fish I was eating. Yum!

Ingredients:
2 c brown rice
1 lb wild-caught salmon fillets, cubed
1 white onion cut into square pieces
1 zucchini, sliced
8 oz whole white mushrooms
olive oil cooking spray
juice of 1 lemon
sea salt and ground pepper, to taste
fresh parsley, for garnish

metal or wooden skewers (if using wooden, soak in water for 20 minutes before using)

Directions:
Cook rice according to package directions. Set aside

Preheat broiler to high. Thread salmon and veggies onto separate skewers, filling 4 skewers of each). Mist salmon and veggies with cooking spray, then brush with lemon juice and sprinkle with salt, pepper, and parsley.

Broil skewers at least 2 to 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve place 1 salmon skewer and 1 veggie skewer over 1/2 cup of rice.

*Tip: I placed tin foil under the skewers because some of the veggies dropped and some of the fish juice fell off. Even though these were yummy, I did not like the smell of fish every time I turned on the oven.

Beef & Broccoli Orange Stir-Fry

This was so delicious! I got this recipe from Clean Eating Magazine (March/April 2010) I made this ages ago, but since I have time now, here's the recipe.

Ingredients:
12 oz soba noodles (in the international food aisle)
olive oil cooking spray
1 lb lean round steak, pounded to 1/4 inch, sliced into strips
1/2 c diced white onion
2 c fresh broccoli florets, bite-size pieces
1/2 julienned red bell pepper
3 tbsp soy sauce
juice of 1 medium orange
1 tbsp orange zest
2 cloves minced garlic
2 tsp honey
2 tsp whole-wheat flour (works with white flour)

Directions:
Cook noodles according to package and set aside.

Heat large nonstick or cast-iron skillet over high heat. Reduce heat to med-high, mist with cooking spray and saute steak for about 5 minutes or until cooked through. Remove steak, leaving juices in the pan.

Mist same pan with cooking spray. Add onion, broccoli and pepper and saute over med-high for about 5 minutes or until cooked through.

In a medium bowl, whisk together soy sauce, orange juice, zest, garlic and honey.

Add steak back to veggies in pan and pour in sauce. Saute over med-high heat for about 2 minutes, then whisk in flour to thicken for another 2 to 3 minutes. Add noodles to pan and cook until warmed.

Enjoy!

Chicken and Broccoli Casserole

Yes, I know we have a lot of chicken and broccoli casserole recipes on this blog. I can't help but share this one, though! It has a great, light flavor. It doesn't have any condensed soup in it (I've been minimizing my use of condensed soup lately). And it's just a bit different than any that I've tried before now. I very much enjoyed it. James even liked it (he loves pasta and broccoli :) )!

I found this recipe at Lillian's Food. It's the same blog where I found the recipe for Spaghetti alla Carbonara. The flavors of her recipes are sophisticated and light. I like them a lot.

Chicken and Broccoli Casserole

adapted from Lillian's Food

Ingredients:

1 lb. uncooked pasta (I used bowtie, but penne or rotini would work well, too)

2 chicken breasts, cut into bite sized pieces

2 broccoli heads, cut into small florets*

vegetable oil

1/2 red onion, diced (other types of onions work, too)

3 T. butter

3 T. flour

3 c. milk

pinch of nutmeg

1/4 c. panko (or other bread crumbs)

1/2 c. grated Parmesan cheese

1 1/2 T. minced fresh flat leaf parsley

*Lillian said that this casserole can be made with almost any vegetable. She listed asparagus and zucchini as good options.

Directions:

Bring a large pot of water to boil. Cook pasta according to directions on package.

Steam broccoli for a couple minutes (longer if you like your broccoli very tender). This casserole doesn't cook in the oven for very long, so you want your broccoli to be almost the way you like it before putting it with everything else.

Heat a little bit of oil in a pan over medium-high heat. Cook chicken until lightly browned on all sides and fully cooked in the middle. Set aside.

In a large saucepan, melt butter over medium heat. Add onions and saute for a few minutes. Add flour, stirring constantly, and cook for a minute or two. Slowly add milk, whisking continuously. Whisk frequently until sauce thickens. Season with salt, pepper, and nutmeg.

Once pasta is finished cooking, drain and return to pot. Add chicken, broccoli, and white sauce to the pot and combine. Pour into a 9x13 baking dish. Turn oven on to broil.

In a small bowl or ziploc bag (I prefer ziploc bags since it's so easy to shake up all the ingredients), combine panko, Parmesan cheese, and parsley. Sprinkle evenly over pasta mixture. Place casserole under the broiler until bread crumbs are golden brown and casserole is bubbling around the edges. Check frequently so that it doesn't burn (it goes fast). Mine took about 5 minutes.

Like I said, I really enjoyed this casserole because it's slightly different from others out there. Be sure to season it with enough salt and pepper so that it isn't too bland. Here's a link to the original recipe: Chicken and Broccoli Casserole.

Chicken Milanese

I got this recipe from my friend, Claudia. I've tried several different breaded chicken recipes, but she said this one was really good, so I thought I would give it a try. I'm so glad I did! The mixture of the spices with the Parmesan cheese makes the breading just packed with flavor. And the breading seals in the juices of the chicken, so it's nice and tender. Paul and I both loved it. It will be making repeat appearances at our dinner table in the future for sure!

Chicken Milanese

Ingredients:

1/3 c. flour

2 eggs

1 1/4 c. plain bread crumbs (I used panko, but any style will work)

2/3 c. grated Parmesan cheese

2 t. dried basil

1 t. dried thyme

4 (6 to 8 oz) chicken breasts

salt and pepper

1/3 c. vegetable oil

Directions:

Prepare your assembly line by getting out three wide and shallow bowls (I use metal pie pans, and they work great). Place flour in the first one. Place eggs in the second one and beat them slightly with a fork. In a small bowl or ziploc bag (I like to use a bag because I can just shake it up to mix it), combine bread crumbs, Parmesan cheese, basil, and thyme. Pour mixture into your third pan.

Place chicken between sheets of plastic wrap and pound to about 1/2 inch thick. I actually just sliced my fat chicken breasts in half to make them thinner instead of pounding them, but you'll get more for your money if you pound them. :)

Pat chicken dry and season both sides with salt and pepper. Dredge chicken in flour first, then eggs, and then coat in breading mixture, pressing lightly to adhere as much of the topping to the chicken as possible.

Heat oil in a large skillet over medium heat. Once oil is hot, place breaded chicken pieces in the skillet and cook until chicken is done, about 4 minutes per side. Remove chicken to a paper towel lined plate to drain excess oil. If you can't fit all your chicken in the pan at once, cook it in batches and keep finished pieces warm in the oven (heated to 150 degrees) on a baking sheet.

Serve with rice or pasta. You can top it with any kind of sauce if you like, but it really stands on it's own legs very well.

I highly recommend this chicken! It is SO flavorful and pretty easy. I also like that I usually have all the ingredients on hand. :)