RSS

Category Archives: Entrees

Recipe: Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

With temperatures finally beginning to cool down, dinner table dishes are about to start getting a lot heartier. This dish of Ginger Soy Chicken Meatballs with Chinese Broccoli is the perfect mix of hearty and healthy.

The broth is full of flavor, just like the meatballs and the Chinese broccoli. I like it spicy so feel free to edit the spices out of your preparation.

Sauteeing Chinese Broccoli

Chinese broccoli, aka Chinese kale, is a bitter green with thick stems.


Ingredients:

  • 1/2 piece of ginger, minced
  • 1 garlic clove, minced
  • 4 scallions, sliced and divided into light and dark
  • 12 oz. Chinese broccoli, cut into 1-inch pieces
  • 12 oz. ground chicken
  • 1 TBSP chili oil
  • 2 TBSP soy sauce
  • 1/2 tsp crushed red pepper (optional)
  • 1 cup coconut milk
  • 1 cup reduced sodium chicken broth
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine ginger, garlic, light scallion slices, chicken and soy sauce. Season with salt and pepper.
  2. Mix ingredients by hand until well combined, then form into roughly 10 one-inch balls. (Side note: Make sure you wash your hands after this step — we all know how nasty raw chicken is.)
  3. Heat the chili oil in a large pan over medium heat. When oil is shimmering, add the meatballs and cook until they’re browned on all sides (roughly 8-10 minutes).
  4. Transfer meatballs to a plate.
  5. Add Chinese broccoli to pan along with crushed red pepper. Saute broccoli four minutes over medium heat until it’s bright green.
  6. Add chicken stock and coconut milk to pan and stir to combine, scraping up brown bits from bottom of pan.
  7. Add meatballs, increase heat to high, and bring to a boil.
  8. Reduce heat to medium low and simmer everything for 5-8 minutes.
  9. Taste broth and add salt and pepper, if needed.
  10. Divide broth, meatballs and Chinese broccoli between two bowls. Garnish with dark scallions and serve.
Chicken Meatballs and Chinese Broccoli simmering.

Simmering all the ingredients.

The meatballs will hit you with a nice bit of ginger and soy and the broth should hit you with a nice heat from the chili oil.

Plus, the Chinese broccoli adds a nice crunch to the dish so you’ve just about got it all in one dish.

This recipe was adapted from Plated.com.

 
 

Tags: , , , , , , , , , ,

Recipe: Spicy Chicken Chili

Spicy Chicken Chili

Spicy Chicken Chili

Cold temps may be on the way out (fingers crossed), but there’s still time to make chili. Using chicken thighs, I made this Spicy Chicken Chili.

This is a very simple dish to make that’s full of healthy ingredients. I used dark meat, but if you want it even healthier, you can use white mean. But I actually prefer dark meat for the flavor in slow-cooked dishes.

Ingredients:

  • 1 1/2 lb. of boneless, skinless chicken thighs (about 6), cut into strips
  • 2 TBSP olive oil
  • Spicy Chicken Chili and Jalapeno-Cheddar Cornbread

    Serve Spicy Chicken Chili with Jalape&ntidle;o-Cheddar Cornbread

  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 TBSP white pepper
  • 2 TBSP black pepper
  • 3 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 TBSP kosher salt
  • 3 jalapeños (seed removed), chopped
  • 1 can crushed tomatoes with their juice
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1/2 cup chopped cilantro (optional)
  • Sour cream (optional)
  • Shredded cheese (optional)

Directions:

  1. In a large pot or saucepan, heat the oil over medium-low heat. Add the onion and garlic and cook for 3 minutes, or until they soften.
  2. Increase the heat to medium and add the chicken. Cook about two minutes until the strips are no longer pink.
  3. Stir in the salt, white pepper, chili powder and cumin.
  4. Add the jalapeños and the tomatoes with their juice.
  5. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  6. Uncover and stir in the beans and black pepper. Simmer until the chili has thickened (about 15 minutes longer).
  7. Spoon chili into bowls and garnish with cilantro, sour cream and shredded cheese (if desired)

If the chili seems to spicy for you, remove a tablespoon of chili powder and take out a jalapeño or two. Also, if your chili is a little too thick, cut it with some chicken broth (or water if you don’t have chicken broth).

I served my Spicy Chicken Chili with Jalapeño and Cheddar Cornbread (cornbread I don’t share the recipe for). You can also sub in different kind of beans as you see fit. Chili is a really versatile dish so use your culinary imagination.

 
1 Comment

Posted by on March 13, 2013 in Cookin', Entrees, One-Pot Wonders, Recipes

 

Tags: , , , , , ,

Recipe: Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

I would say I’ve been slacking with blogging, but I just honestly haven’t had the time. But I’m back on it…I promise.

Since I’m short on time, a lot of my meals have to be prepped and cooked in a hurry, including this Tuna and Spicy Mustard Penne Pasta. You can go from start to finish in 15 minutes without sacrificing flavor with this recipe.

Mustard Sauce

Use the Oil from the Can of Tuna and Some Whole Grain Mustard to Make this Sauce


Ingredients:

  • 3/4 cup whole wheat penne pasta
  • 2 5-ounce cans of tuna (in oil)
  • 2 TBSP whole grain mustard (I always use Creole mustard)
  • 2 TBSP chopped parsley

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Cook the penne pasta until al dente, reserving one cup of pasta water before draining..
  3. Drain the tuna, reserving the oil in a small bowl.
  4. Tuna and Spicy Mustard Penne Pasta

    Garnish Tuna and Spicy Mustard Penne Pasta with Fresh Parsley

  5. In a separate bowl, break up the tuna pieces and set aside.
  6. In a large skillet, heat the reserved oil with the mustard over low heat.
  7. Add the drained pasta and tuna to the skillet and toss to combine.
  8. Add the pasta water as necessary to create a sauce that clings to the pasta noodles.
  9. Toss in the chopped parsley, mix to combine and serve.

In a way, this is a sort of quick tuna casserole, just without all the baking and extra calories that come with it.

If you’re still sticking strong to your New Year’s resolutions, this recipe is also light on the waistline since it doesn’t involve cheese, cream or butter. Next time you’re in a hurry, give it a try and you’ll realize you can create bold flavors in a short amount of time.

 
Leave a comment

Posted by on January 29, 2013 in Cookin', Entrees, Recipes

 

Tags: , , , , , , , , ,

Recipe: Jalapeño Popper Grilled Cheese Sandwiches

Jalapeño Popper Grilled Cheese Sandwiches

Jalapeño Popper Grilled Cheese Sandwiches


Is there a better comfort food than a great grilled cheese sandwich? Maybe. I think fried chicken and macaroni and cheese come pretty close. During a recent football party, I put together a grilled cheese menu and this one, the Jalapeño Popper Grilled Cheese Sandwich, was my favorite.

Jalapeño Popper Grilled Cheese Sandwiches

Assembling the Jalapeño Popper Grilled Cheese Sandwiches

This grilled cheese uses Cheddar, cream cheese, jalapeño strips (all the ingredients in a jalapeño popper) and bacon. Why hasn’t anyone thought to add bacon to jalapeño poppers? That’s a mystery. Anyway, this is super easy to make and quick.

Ingredients:

  • 2 jalapeños, seeded and cut into strips
  • 4 slices cooked bacon, crumbled
  • 10-12 pieces of nice crusty bread, cut along the bias
  • 4 TBSP cream cheese
  • 4 TBSP salted butter, melted
  • 1/2 pound sharp Cheddar cheese, sliced

Jalapeño Popper Grilled Cheese Sandwiches

Unsalted butter is a necessity when grilling sandwiches.


Directions:

  1. Preheat a panini press, griddle, grill or skillet.
  2. Spread cream cheese on one slice of bread.
  3. On another, place two slices of Cheddar cheese.
  4. Lay three or four jalapeño strips on the cream cheese side.
  5. Sprinkle bacon on top of cream cheese side.
  6. Place cheddar cheese side, cheese down on top of the cream cheese side.
  7. Brush melted butter on top of sandwich and place buttered side down on the panini press.
  8. Brush top side with melted butter.
  9. Shut panini press and grill four to five minutes or until Cheddar cheese is melted. Alternately, flip sandwich after two or three minutes if using a griddle, grill or skillet.
  10. Cut in half then serve.
Jalapeño Popper Grilled Cheese Sandwiches

Use a panini press to make the perfect grilled cheese sandwich.

You may think this Jalapeño Popper Grill Cheese Sandwich recipe is spicy, but to me, fresh jalapeños aren’t too spicy. Especially, when compared to pickled jalapeños. The peppers give the sandwich a nice crunch.

Be sure to pick a nice bread that won’t fall apart. I used a jalapeño-Cheddar bread from my local Whole Foods and it was perfect. Try this sandwich next time you need some good ‘ol fashioned comfort food.

 
3 Comments

Posted by on December 4, 2012 in Appetizers, Cookin', Entrees, Recipes

 

Tags: , , , , , , , , ,

Recipe: Sour Orange Pulled Pork

Sour Orange Pulled Pork

Sour Orange Pulled Pork


With the election out of the way, forget about going red or blue and go orange with this recipe for Sour Orange Pulled Pork. The country may be divided on candidates, but (barring religious regions) we can all agree on the deliciousness that is pulled pork.

The sourness of the Sour Orange Pulled Pork goes great over a bed of mashed sweet potatoes. It’s a sour, sweet, salty, fatty combo that’s a great treat.

Ingredients:

  • 1/2 cup olive oil
  • 12 garlic cloves, mashed into a paste
  • 1 4-lb. bone-in pork shoulder
  • 4 cups chicken stock
  • 3 cups orange juice
  • 1 cup lime juice
  • 1/4 cup plus 1 TBSP honey
  • 3 large sweet potatoes
  • 3 TBSP butter
  • 1 small red onion, diced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Directions:

    Sour Orange Pulled Pork

    Sour Orange Pulled Pork is slow cooked in a mixture of orange and lime juice.

  1. Whisk together 1/2 cup olive oil and garlic paste in a large roasting pan. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Remove from refrigerate 30 minutes before ready to cook.
  2. Preheat oven to 300F.
  3. Season the pork all over with salt and pepper. Add the chicken stock and cover.
  4. While pork is cooking, put the orange and lime juices and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
  5. Also while pork is cooking, cut sweet potatoes into 1-inch cubes and boil in a large pot for 15-20 minutes or until soft. Once cooked, mash sweet potatoes to desired consistency.
  6. Heat the butter in a large cast-iron skillet over medium heat. Add the onion and mased sweet potatoes and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until hot.
  7. Once pork has cooked, shred the pork using 2 forks or your hands.
  8. In a medium saucepan, toss the shredded pork with the sour orange honey glaze and reheat over medium heat.
  9. Serve the pork on top of prepared sweet potatoes (reheated if necessary). Garnish with cilantro leaves.

There are several components to Sour Orange Pulled Pork, but none of them are difficult. The hardest part will be leaving with the wonderful smell of slow-cooking pork in the oven. Exercise some patience!

You can also add some cilantro to the sweet potatoes while cooking if desired. And if you really want to go hog wild (couldn’t resist!) you also add some bacon. The more pork the merrier.

 
8 Comments

Posted by on November 7, 2012 in Cookin', Entrees, Recipes

 

Tags: , , , , , , , ,

Recipe: Plum Sauce and Honey-Glazed Spareribs

Plum Sauce and Honey-Glazed Spareribs

Save cooking time by using a pressure cooker and finishing off the ribs in the broiler.

 

Put that Chinese take-out menu aside, I’ve got a spareribs recipe that’s easy to prep and easy to cook: Plum Sauce and Honey-Glazed Spareribs. These ribs are crispy and have a nice sweet heat to them.

For this recipe for Plum Sauce and Honey-Glazed Spareribs you will need a pressure cooker and a broiler. As an alternative, you can slow cook them in the oven at about 300F for 4-6 hours.

Plum Sauce and Honey-Glazed Spareribs

Dip and dunk these ribs into a plum sauce pan sauce.

Ingredients:

  • 1 cup plum sauce
  • 1/2 cup soy sauce (I used low sodium)
  • 2 racks pork spareribs
  • 4 TBSP fresh ginger (chopped)
  • 1 TBSP molasses
  • 6 garlic cloves (chopped)
  • 1 cup honey
  • 2 TBSP Sriracha

 

 

Directions:

  1. In a blender or food processor, combine the plum sauce, soy sauce, molasses, ginger, garlic and half of the honey. Puree until smooth.
  2. Add Sriracha and pulse to combine.
  3. Plum Sauce and Honey-Glazed Spareribs

    Plum Sauce and Honey-Glazed Spareribs

  4. Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the plum sauce puree and let stand, turning often, for 45 minutes.
  5. Add 1/4 cup of water to the pressure cooker then cover and cook at high pressure for 20-30 minutes.
  6. Run cold water over the pressure cooker to release the pressure.
  7. Transfer the ribs to a foil-lined baking sheet, meaty side up.
  8. Boil the cooking juices until reduced to 2 cups. Transfer the plum sauce pan sauce to a bowl.
  9. Preheat the broiler and position a rack about 8 inches from the heat.
  10. Brush the ribs all over with the remaining honey and broil, turning once, until the ribs are glazed and crispy around the edges (about 5 to 10 minutes).
  11. Transfer the rib sections to a cutting board and slice into individual ribs. Serve with the plum sauce pan sauce.

I love pork ribs (well, any ribs really), but I especially enjoy the sweet heat and crispiness of these Plum Sauce and Honey-Glazed Ribs. They’re perfect for Fall and football season.

As I mentioned above, if you don’t have a pressure cooker, just marinate them and slow cook them in the oven for 4 to 6 hours at about 300F. Then, broil them off per the instructions.

 
2 Comments

Posted by on November 1, 2012 in Cookin', Entrees, Recipes

 

Tags: , , , , , , , , , ,

Recipe: Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.

Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.

For the chimichurri:

Ingredients:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 TBSP oregano leaves (fresh or dried)
  • 1/2 cup olive oil
  • Flank Steak with Chimichurri Sauce

    Flank Steak with Chimichurri Sauce

  • 2 TBSP white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

For the Flank Steak:

Ingredients:

  • 1 to 2 lbs. flank steak
  • 1 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1 TBSP olive oil
  • 1 TBSP butter

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce


Directions:

  1. Preheat a charcoal or electric grill.
  2. Cook steak to desired temperature. I went with medium-rare.
  3. In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
  4. Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
  5. Spread sauce over steak and serve.

This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.

Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).

 
5 Comments

Posted by on September 20, 2012 in Cookin', Entrees, Recipes

 

Tags: , , , , , , , , , , ,