Friday, January 22, 2016

No more take out, take 2

First let me start by saying I don't do meatballs!... or meatloaf for that matter! Or at least that used to be what I would say, that was back when I thought they had to be squished up ground beef with huge chunks of onion, smothered in bbq or worse, ketchup!

Then I found this lovely recipe called Teriyaki Turkey Meatballs. At first glance it was all wrong... I didn't really care for Teriyaki flavoring, I had no desire to begin eating ground turkey, and like I said meatballs were a no no. 

I have no idea why I tried it but I did and my whole family fell in love and this meal has been in our regular menu cycle ever since. So whether your like me and are on the fence about it or you just really love great Asian food, give it a try! 

Meatball Ingredients
  • 1 pound ground turkey
  • 2 garlic cloves, minced
  • 3 green onions, diced
  • 1 egg beaten
  • 3/4 cup planko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sesame oil

Other Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 cup teriyaki marinade
  • 1 tablespoon soy sauce
  • 1 teaspoon siracha sauce (optional)
  • 2 cups cooked rice  (optional)
  • Frozen peas  (optional)
 *With this little siracha sauce the heat does not come through but it enhances the flavor. My kids don't notice any heat at all, if you want it spicy add more. 
*Not all siracha sauce is created equal get the Huy Fong Sriracha Hot Chili Sauce (the red bottle with green cap and has a rooster on it. You can find it at any Asian market or Hy-vee)
*This recipe does not make a lot of sauce but I find I don't need to double it as the sauce is fairly strong so when put over rice not much is needed to get great flavor.


  1. Prep ingredients by mincing and separating your garlic and chopping your green onions.
  2. I serve this over steamed white rice and steamed peas. If your doing the same start your rice.
  3. Combine meatball ingredients together in a bowl. Mix well. (These will be pretty wet) Form into meatballs. I make ping pong size balls and end up with around 30 of them.
  4. In your largest frying pan heat both tablespoons of the olive and sesame oil in a skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, they will finish cooking in the sauce. 
  5. Combine 2 of your garlic cloves, teriyaki marinade, soy sauce and siracha in a bowl.
  6. Once the meatballs have browned, our sauce over them and gently stir to coat. Cover and simmer for 20 minutes.
  7. If your serving over steamed peas start them when you have about 8 mins left on the meatballs. 

Like I said I serve this meal all in one dish, steamed rice topped with steamed peas topped with meat balls and a little of the sauce. And on the side....spring rolls. Yes homemade Chicken spring rolls to be exact! I'll tell you more about those in the next post. 

Recipe adapted from this blog

Thursday, January 7, 2016

No more Chinese take out

Ok so to be honest my family is way to "frugal" to spend money on Chinese take out more than once every YEAR or two. So saying that this recipe is why we don't have to order Chinese take out anymore isn't quite accurate but it is one of the reasons we can live when we decide not to go out for our beloved Chinese dinner once a week.

My favorite Chinese Garlic Chicken
(This makes enough for 4-5 adults, we love leftovers but you could easily half the recipe)

2 lbs Boneless Skinless Chicken Breasts
1 egg white
3 tablespoons cornstarch
1 can of sliced water chestnuts
2 small cans of sliced mushrooms
2-3 cups uncooked white or brown rice

Brown Sauce Ingredients 

2 cup beef broth
1 cup soy sauce
4 tablespoons cornstarch
4 tablespoons sugar
1/2  teaspoon fresh minced ginger
4  teaspoons minced garlic

Ok so one of the reasons this recipe is so amazing is that it uses a Chinese cooking technique in stir-frying called velveting chicken. Do not skip this part, it is a must. 
  • Start prep by mincing your garlic and ginger, straining your water chestnuts and mushrooms
  • Cook your rice according to directions. (We use a rice cooker, easy peasy)
  • Slice your chicken breast into thin strips. 
  • Place chicken in a large bowl or ziplock baggie add 1 egg white and mix. Add 3 tbs of cornstarch and mix 
  • Add chicken to a large pot of boiling water for 3-4 minutes to blanch it. Give it a slight stir to break up the sticky chicken pieces.
  • Dump chicken into a large colander to strain water
  • Add chicken, water chestnuts and mushrooms to a large skillet/wok on low heat
  • Make your brown sauce in a med. saucepan by adding broth, soy sauce, sugar, ginger, garlic. Whisk in the cornstarch last. Heat over med-high whisking often. The sauce will get darker and begin to bubble, turn down to med-low for 1-2 minutes.
  • Pour sauce over chicken/veggies and heat for 3-4 minutes over med heat to combine flavors
  • Serve over rice.

I adapted this garlic chicken recipe from this website