Asian Style Meatballs

Got this from https://www.melskitchencafe.com/asian-meatballs-with-chili-sauce/

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - I used half beef, half pork)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

• SAUCE:

  •  1/3 cup soy sauce (I use low-sodium)
  •  1/3 cup sweet chili sauce (see note)
  •  1/4 cup fresh lime juice (from 2-3 limes)
  •  2 tablespoons brown sugar

  • INSTRUCTIONS

    1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
    2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
    3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
    4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
    5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Fajita Marinade

I got this from Allie Smith several years ago. When I had to dig around in my recipe binder to find it, I knew it was time to post it here to avoid future searches.

4 cloves garlic, chopped
1 jalapeno, chopped (if I don't have one I use an onion)
2 Tbsp. white vinegar
1 large handful cilantro, chopped
1 tsp. each kosher salt and pepper
juice of two limes (I do about a 1/3 cup of the bottled stuff)
juice of one orange (about 1/2 cup of refrigerated orange juice)
1/2 cup olive oil

Put everything in a large container with lid or gallon size baggie and shake well to combine. Add meat (we use a flank steak or 4 chicken breasts). Marinate 3-8 hours and grill. Slice into thin strips and serve with fajita fixings.

Crockpot Fajitas

I got this recipe from Veronica Haymore. I think she said she got it from Tiffany Johnson. It is super easy and so very, very good.

2 lb. chuck roast
1/2 cup brown sugar
2-3 tablespoons Worcestershire sauce
1 1/2 teaspoons garlic salt
2 teaspoons Cajun seasoning*
juice of two limes**

Combine everything in a crock pot and cook on high for 6 hours. Shred meat and serve with taco fixings. You can adjust the quantity of seasoning if you have a bigger/smaller roast.

*Dinosaur Barbecue makes a Cajun seasoning that is really great. You can buy it at Wegman's
**I keep a bottle of lime juice in the fridge and just use that. Some would turn up there nose at that, but it is just easier. I use about 1/3 of a cup.

Rotisserie Style Chicken

I found this recipe on allrecipes.com. It is presented here in pretty much it's original format. I had somehow managed to prepare meals for nine years without cooking an entire chicken. I don't know how I did it. This recipe is to die for. The leftover meat, bones, skin, etc. can be boiled and used to make a base for soups that is far better than anything you'll find canned at the store.

4 teaspoons kosher salt (regular will work too)
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1 teaspoon dried thyme
1/ teaspoon garlic powder
2 onions, peeled and quartered
4 cloves garlic, peeled and halved
1 large roasting chicken (5-8 lbs.)

Remove that package of yuckiness from inside the chicken (you can save this to boil later to make broth, or just toss it). Rinse the chicken inside and out and pat dry with a towel. Mix all spices together and rub them all over the chicken, inside and out. Place onion and garlic pieces in the body cavity. If you have time, wrap the chicken in plastic wrap and place it in the fridge for 4-24 hours, this really improves the flavor of the meat. When you're ready, place the chicken on a roasting rack (for me, this consists of my cooling rack placed in a pan). Bake uncovered at 250 degrees for 5 hours. When done the skin will be brown and crispy but the meat will be moist and delicious. Again, if you have time, let the meat "rest" after you take it out of the oven by covering it loosely with foil for 15-20 minutes. This helps the meat to absorb juices that would run out if you cut it immediately.

This recipe requires you to get really friendly with a complete chicken that looks like something that was once alive and is now dead. I was a little afraid to do this at first and I still crinkle my nose as I handle the raw chicken, but I promise it's worth it.

Note: As soon as we are done eating, I put everything (carcass, extra meat, pan juices, onions and garlic from cavity and "packet of yuckiness") into a large stock pot and cover it with water. I let it simmer for several hours while I clean up, put the boy to bed, whatever. Before bed, I put a strainer over a gallon-size pitcher and pour the contents of the pot in. Once I've squeezed all of the stock out I pick out all the meat I can find and put it right into the pitcher with the stock. Cover the pitcher with a lid and put it in the fridge. Throw everything else away. When you're ready to use the stock, skim the fat off the top and discard it. The stock will have a "jelly-like" consistency, this is normal, it will liquefy as it heats. Use the stock the same way you would a can of chicken broth. You may need to add salt and you can usually water it down a bit as it is a bit more concentrated than what you find at the store.