Asian BBQ Meatballs
(recipe by: Miranda Mowbray, Biting Life)
Ingredients (serves 4 as a side):
3/4 cup honey barbecue sauce
2 tbsp sriracha hot sauce
3 tbsp soy sauce
2 tsp sesame oil
16 frozen meatballs
In a bowl, mix together all of the ingredients except the meatballs.
Place the meatballs and the sauce in a saucepan over medium heat; stir to cover the meatballs.
When sauce starts to bubble, turn down to low and stir occasionally; cook for ~5 more minutes.
Serve immediately and enjoy!
Thai Chicken Soup
(adapted from Food Network Magazine’s recipe)
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
- 6 cups low-sodium chicken broth
- 1 can (13.5 fl.oz.)coconut milk
- 2 red bell peppers, thinly sliced
- 4 oz. thin rice noodles
- 2 small skinless, boneless chicken breasts thinly sliced
- 1 cup finely chopped parsley
- 1 teaspoon paprika (or to taste)
- Salt (to taste)
- Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
- Add garlic and spicy sauce and cook 1-2 minutes more.
- Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
- Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
- Stir in parsley, salt, and paprika
Restuarant-Style Shrimp Pad Thai
(adapted from Thai Table’s recipe)
- 2 eggs
- 2 teaspoons fish sauce
- 6 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- Black pepper
- 1/2 lime
- 1/2 onion, minced
- 2 tbsp sugar
- 2 tbsp tamarind paste
- 1/2 package Thai rice noodles
- 1 cup mushrooms, chopped
- 2 tbsp olive oil
- 2 cups cooked shrimp, chopped
- 1 cup bean sprouts
- 2 tbsp peanuts
You really should go to Thai Table’s website for the instructions, because they do a way better job of explaining it than I could. My advice would be to make sure to have all your ingredients chopped and ready ahead of time so that you’re not scrambling to chop things while you’re trying to stir the noodles in the wok.
Panko-Crusted Salmon with Dijon Mustard
Ingredients (serves two):
3 tbsp Panko breadcrumbs
2-3 tbsp Dijon Mustard
Salt and pepper
Preheat oven to 400˚F.
Cut salmon into two equally-sized fillets (if not already cut).
Generously season with salt and pepper.
Spread Dijon mustard over each salmon fillet evenly.
Sprinkle Panko crumbs on top of both pieces.
Line a baking sheet with foil and grease with cooking spray.
Place fillets side-by-side on the sheet.
Cook until the fish is light pink and flakes with a fork (about 15 minutes, depending on thickness).
(adapted from Katrina Runs’ recipe)
- 1 1/2 pounds beef top sirloin, thinly sliced
- 1 can of Dr. Pepper
- 1/3 cup rice wine vinegar
- 1/4 cup tablespoons orange juice
- 1 tablespoon soy sauce
- 3 cups cooked short-grain sweet rice (1 1/2 cups uncooked)
- 2 cups water
- 1/2 cup vegetable oil
- Olive oil
- 1/2 cup flour
- 1 teaspoon ground ginger
- 6 cloves minced garlic
- 2 cups broccoli florets
- 1 whole onion, minced
- 1 orange bell pepper, chopped
- Remove beef from package. Slice into strips. Place in a bowl and pour 1 can of Dr. Pepper over it. Cover and let marinate in the fridge at least 30 minutes.
- Remove the sirloin strips and dry between paper towels.
- In a small bowl, mix together the rice vinegar, orange juice, and soy sauce. Set aside.
- Heat oil in a wok or pan over medium-high heat. Toss dried beef inflour to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
- Sauté broccoli, onions, ginger, and garlic in olive oil in a pan over medium-high heat. Add the soy sauce mixture to the pan, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice.