asian chicken meatballs

 

These are awesome!  My son could sit and eat the whole pan.

asian chicken meatballs (skinnytaste)

1 pound ground chicken

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, finely chopped

1 large egg

1/3 cup panko

for the sauce

1/4 cup soy sauce

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon garlic chili sauce

1 clove fresh garlic, minced

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh green onions for garnish

Preheat the oven to 400 degrees and adjust the oven rack to the middle position.  Line a large, rimmed baking sheet with parchment paper and set aside.

Place all off the meatball ingredients in a medium bowl.  Use your hands to combine them well, but no need to over-mix.  Shape the mixture into approximately 16 meatballs.

Arrange the meatballs on the prepared baking sheet.  Bake them until they are cooked through, about 12-15 minutes.  

When the meatballs are done, prepare the sauce.  Combine all the sauce ingredients in a small bowl and whisk well.  Pour the sauce into a large skillet over low heat, whisking until it begins to boil then cook 30-60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well, or pour over the top.

Sprinkle with fresh green onions and sesame seeds.

marinated shrimp salad

 

This salad was really good!  This recipe came with a homemade dressing but it wasn't my favorite so I grabbed some dressing from the fridge.  Excellent shrimp marinade.

marinated shrimp salad (BH&G, June 2022)

12 ounces frozen shrimp, thawed

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1/2 tablespoon olive oil

2 heads butterhead lettuce

1 1/2 c ups thinly sliced English cucumber

1 1/4 cups thinly sliced radishes

1 cup cherry tomatoes, halved

1 avocado, halved, peeled and diced

In a medium bowl toss together shrimp, lemon juice, dill and olive oil.  Season with salt and ground black pepper.  Cover and refrigerate 30 minutes.

On a large platter arrange lettuce and veggies and avocado.  Add shrimp.  Serve with salad dressing.

flourless chocolate cake

 

THE BEST.  This cake is no joke.  It's perfect.

flourless chocolate cake (New York Times Cooking, 2004 Calendar)

3/4 cup unsalted butter, softened

1 cup semisweet chocolate chips

1/2 cup granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

whipped cream or ice cream for serving, optional

Heat oven to 350 degrees.  Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.

Bring a few inches of water in a large saucepan to a simmer over medium heat.  Set a large heatproof bowl over the sauce pan and add the chocolate.  When the chips look soft and melty, stir gently untl smooth.  Turn off the heat and add the butter to the bowl.  Stir gently until melted and smooth.  Add the cocoa powder and stir until smooth then take the bowl off the saucepan.

Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition.  Stir in the vanilla then scrape the batter into the prepared pan and smooth the top.

Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes.  

Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang.  You can slice and serve warm or at room temperature.  

The cake can be wrapped and kept at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

shrimp and tofu green curry

 

This dish was a hit.  The original recipe called for tofu only but I added some shrimp which was delicious.

shrimp and tofu green curry (adapted from skinnytaste)

14 ounces extra firm tofu

1 pound shrimp (without skins and tails)

2 teaspoons oil, divided

1 medium onion, chopped

1 tablespoon fresh ginger, grated or ginger paste

4-6 tablespoons green curry paste, to your taste

1 teaspoon kosher salt

veggies:  I used 1 cup diced zucchini, 1 cup peeled and sliced carrots, 1 cup sliced sugar snap peas

1 tablespoon fish sauce

juice of 1 lime

1 (14 ounce) can light coconut milk

1/4 cup fresh cilantro for garnish

Press and pat tofu with paper towels, cut into bite-sized cubes and set aside.

Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat.  Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides.  Transfer tofu to a plate and set aside.

In the same skillet, add the remaining 1 teaspoon of oil.  Add onion and saute for 2-3 minutes until softened.  Stir in ginger, green curry paste and salt.  Cook for 1-2 minutes, stirring constantly, until fragrant.

Stir in veggies and shrimp and cook several minutes.

Add fish sauce, lime juice and coconut milk.  Stir well to combine.

Reduce heat to medium-low and let the curry simmer for 4-6 minutes, until the vegetables are tender but not mushy.  Return tofu to the skillet and gently stir to coat in the curry sauce.  Stir in cilantro before serving.

Serve hot over steamed jasmine rice or rice noodles.  Garnish with extra cilantro or a lime wedge if desired.

baked salmon with honey mustard and pecan-panko crust

 

This was knock-your-socks-off good.  SO good!!!  I did not expect to be as amazing as it was.  

My son even enjoyed it and made a Gordon Ramsey comment. Score!

baked salmon with honey mustard and pecan-panko crust (my friend Shelli)

2 tablespoons Dijon mustard

2 tablespoons butter, melted (I used 1 tablespoon)

1 tablespoon honey

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/4 cup panko

1/4 cup chopped pecans

2 teaspoons finely chopped parsley

4 (6 ounce salmon fillets)  (I used boneless, skinless from costco)

1 lemon, for serving, optional

Preheat the oven to 450 degrees and set an oven rack in the middle position.  Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.

In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper.  Set aside.

In another bowl (I put them on a plate) mix together the panko, pecans, parsley and remaining 1/4 teaspoon salt.

Spoon the honey mixture evenly over the salmon filets.  Sprinkle the panko-pecan mixture over the glaze, pressing lightly so the crumbs adhere.

Bake for 7-10 minutes per inch of thickness depending on how well done you like your salmon.  Serve hot or at room temperature.

beef shashuka

 

I'm on a roll!  This dish was SO good.  Everyone loved it. 

beef shashuka (the food network)

1 pound lean ground beef

1 onion, diced

1 large jalapeno pepper, minced

4 large cloves garlic, minced

1 teaspoon cumin

1 teaspoon caraway seed (we didn't have any)

1 teaspoon paprika

1/8 teaspoon nutmeg

salt and pepper

1 can (7 ounces) chipotle in adobo

1 (14 ounce) can crushed or diced fire-roasted tomatoes

14 ounces tomato sauce

5 ounces feta

4 to 6 large eggs

to serve:  garlic naan bread, melted butter, greek yogurt, cilantro leaves, 2-3 chopped scallions

Preheat oven to 375 degrees.

Heat a large cast-iron skillet over medium high heat.  Add ground beef and crumble and cook until the pink color goes away and meat is lightly browned.

Peel and chop onion, seed and finely chop the jalapeno.  Add onions and jalapeno to the meat and stir.  Add seeds, spices and garlic, stir.

Puree in food processor a can of chipotle in adobo.  Add 2 tablespoons to the pan and the rest to a bag to freeze and store for another use.

Add tomatoes, feta and stir.  Make 4-6 nests in meat sauce using the back of a spoon and drop eggs into them.  Transfer pan to oven for 8-10 minutes until eggs set.

Warm the naan bread and brush with melted butter.

Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

chicken schwarma

 

Delicious!  Really delicious.

The more you put in your naan bread the better.  I love the tzatziki and red pepper hummus and pepperoncini.  Maybe those things are not traditional but SO delicious, nonetheless.

chicken schwarma (adapted from food network)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground turmeric

2 cloves garlic, minced

kosher salt and black pepper

1 1/2 pounds boneless, skinless chicken thighs, sliced into strips

1 onion, halved and sliced into half-moons

naan bread or pita bread, warmed

toppings: tzatziki sauce, red pepper hummus, sliced pepperoncini, sliced tomato, etc.

Combine olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 1 teaspoon salt and a generous amount of pepper into a bowl.  Add the chicken and onions and toss to coat evenly.  

Heat a skillet and saute the chicken on medium-high until cooked through and browned.

Use the bread, chicken and toppings to assemble sandwiches.