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

Directions:

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!

Spinach Egg Drop Soup

 

Spinach Egg Drop Soup

(Teenage Taste’s recipe)

Ingredients:

• 4 cups low sodium chicken broth
• ¼ cup water
• 2 tablespoons cornstarch
• 4 cups fresh baby spinach, lightly packed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 whole eggs + 2 egg whites
• 1 tablespoon soy sauce
• ¼ cup grated Parmesan or Pecorino Romano cheese
• ¼ teaspoon ground black pepper

Directions:

• Heat a large pot over medium heat and saute the garlic in the olive oil for 2-3 minutes.  Add spinach and turn heat to low; cook until spinach wilts.
• Add chicken broth and season with soy sauce, 2 tablespoons cheese, and black pepper.  Mix together the water and cornstarch to form a slurry; stir into the chicken broth.
• Bring soup to a boil.  While waiting for soup to boil mix together the eggs, egg whites, and remaining cheese.  Once boiling turn off heat and add slowly add the egg mixture. After 30 seconds you may stir.  Allow soup to sit for 5-10 minutes and serve.

Thai Chicken Soup

 

Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)

Ingredients

• 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)

Directions

• 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

Restaurant-Style Shrimp Pad Thai

 

Restuarant-Style Shrimp Pad Thai

(adapted from Thai Table’s recipe)

Ingredients:

• 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

Directions:

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

 

Panko-Crusted Salmon with Dijon Mustard

(original recipe)

 

Ingredients (serves two):

3/4lb salmon

3 tbsp Panko breadcrumbs

2-3 tbsp Dijon Mustard

Salt and pepper

 

Directions:

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).

Enjoy!

Orange Beef

 

Orange Beef

(adapted from Katrina Runs’ recipe)

Ingredients:

• 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

Directions:

1. 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.
2. Remove the sirloin strips and dry between paper towels.
3. In a small bowl, mix together the rice vinegar, orange juice, and soy sauce. Set aside.
4. 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.
5. 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.

Nutty Chicken Stir-Fry

 

Nutty Chicken Stir Fry

Ingredients:

• Chicken breasts (I used about five chicken breast tenders, but it depends on how many people you’re trying to feed)
• Vegetable Oil
• Stir-fry vegetables (The easiest thing would be the pre-mixed frozen stir-fry vegetable packets, but I don’t like everything in those, so I used canned baby corn, water chestnuts, and bean sprouts)
• 3 cloves garlic, minced
• Brown sugar
• Cornstarch
• Ginger
• Reduced-sodium chicken broth
• Reduced-sodium soy sauce
• Peanut butter
• Long-grain white rice

Directions:

• In a large skillet, stir fry chicken breasts in oil for 2 minutes
• Add vegetables and cook until soft, then add garlic
• In a bowl, combine 2 tbsp brown sugar, 4 tsp cornstarch, 3/4 tsp ground ginger (I bought fresh ginger and ground it with a cheese grater). Stir in 1/2 cup chicken broth, 1/3 cup soy sauce, 1/4 cup peanut butter (I microwaved for about 30 seconds – make sure not to burn!! – to make it soft enough to stir with the other ingredients) until blended.
• Pour sauce mixture over chicken mixture. Bring to a boil, cook a stir for 2 minutes until sauce thickens.
• Serve with rice (I used the rice cooker my parents got me for Christmas… makes perfect rice every time! And they aren’t that expensive)
• The recipe also called for salted peanuts to sprinkle over the top before serving, but the water chestnuts gave the recipe all the crunch it needed and it was definitely peanut-y enough without them!

Crockpot Sweet and Sour Chicken

 

Crockpot Sweet & Sour Chicken

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (serves 3):

1 lb chicken breast, chopped into bite-size pieces
1 can of pineapple chunks in juice, drained (I only used about 3/4 of the can)
1 green bell pepper, diced
1 red bell pepper, diced

1/3 cup Splenda

1/3 cup ketchup

1/4 cup Trop50 orange juice
3 tbsp cornstarch
3 tbsp apple cider vinegar
3 tbsp soy sauce

4 cloves garlic, minced

1/2 tsp ground ginger

1/2 tsp onion powder (or substitute with 1/2 onion, diced)

Salt and pepper, to taste

Cayenne pepper, to taste
Cooked white rice (I used about 1 1/2 cups uncooked)

 

Directions:

Combine all ingredients (except rice) in a slow cooker and stir to combine.

Cover and cook on high for 4 hours.

Serve over rice.

Enjoy!

Asian-Glazed Drumsticks

Ingredients:

• 8 medium chicken drumsticks, skin removed
• 2 tsp olive oil
• 1 cup water
• 1 Tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp sugar
• 3 cloves minced garlic
• 1/2 tsp ground dried ginger
• 2 tbsp chives or green onions, chopped

Directions:

• Heat olive oil in a large heavy saucepan over medium high heat. Brown the chicken on each side for 2-3 minutes. Add the water, balsamic, soy sauce, agave, garlic, ginger, hot sauce then cook on high until liquid comes to a boil. Once boiling, reduce heat to low and simmer, continue to cook covered for about 20 minutes.
• Remove the cover and bring the heat back to high to reduce sauce down. Turn the chicken occasionally until the sauce becomes a thick glaze,  about 8-10 minutes. Be sure to watch the glaze so it does not burn and become too thick.
• Serve the chicken immediately topping it with glaze, chives/green onions and sesame seeds.

 

*See Brooke Cook’s recipe

Asian Meatloaf

 

Ingredients:

2 lbs. ground turkey

4 cloves garlic

3-4 whole green onions

2 inches fresh ginger

3 Tbsp soy sauce

1 tsp toasted sesame oil

2 large eggs

1.5 cups cooked jasmine rice

½ cup brown sugar

2 Tbsp ketchup

2 Tbsp sriracha sauce

1 Tbsp rice vinegar

Directions:

Place the ground turkey in a large bowl. Slice the green onions and mince the garlic.

Add the onion and garlic to the bowl along with the soy sauce and sesame oil.

Peel the ginger and grate it directly into the bowl using a fine cheese grater.

Mix everything together well.

Add the eggs and cooked jasmine rice (white rice will work in a pinch).

Mix everything together thoroughly. Line a baking sheet with foil and spray with non-stick spray.

Place the meat mixture onto the baking sheet and shape it into a loaf.

Preheat the oven to 375 degrees.

Once preheated, place the loaf inside and bake for 30 minutes.

While the loaf is baking, mix together the sriracha glaze.

In a small bowl stir together the brown sugar, ketchup, sriracha, and rice vinegar.

After it has baked 30 minutes, remove the loaf from the oven and spoon half of the sriracha glaze over top.

Bake for an additional 30 minutes.

Spoon the remaining glaze over top and bake for a final 15 minutes.

A meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.

Allow the loaf to rest for ten minutes before slicing.

Enjoy!