Teriyaki Meatball Bowls

The secret to the fabulous-ness of this one is not in the sauce, it's in the meatballs.

Teriyaki Meatball Bowls
Recipe adapted from Budget Bytes
Prep time: 15 minutes   Cook time: 40 minutes

Meatballs:
1lb ground pork
1 egg
1/2 cup Panko
1 clove garlic, minced
2 inches fresh ginger [Yes, two. Don't freak out and definitely don't skimp]
1/2 tsp soy sauce
2 green onions, sliced
Freshly ground black pepper

Teriyaki Sauce:
1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup low-sodium soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper

Bowls:
Rice, enough to yield 1/2-1 cup of cooked rice per bowl
Fresh green beans OR pea pods, cut into 1" ish pieces and lightly steamed
Sesame seeds

1. Preheat the oven to 400 F.

2. Meatballs: In a large bowl, combine the meatball ingredients, using a microplane to finely grate the two inches of ginger. Mix, using your hands, until evenly combined.

I'll admit: I was scared of this much ginger too. Trust me; just go with it!

3. Line a baking sheet with parchment paper. Roll the meatball mixture into small balls, about one tablespoon each (1 recipe yields about 30ish meatballs). Place the meatballs on the baking sheet and bake until golden brown, about 35-40 minutes.

I was a little generous and ended up with 24 meatballs.

These smelled even more amazing than they looked.

4. While the meatballs are in the oven, begin cooking the rice according to package directions.

I use my microwave to steam so did this actually a few minutes before the meatballs were done.

5. Teriyaki Sauce: (psst! This same sauce also appears here on my blog!) While the rice simmers and the green beans or pea pods steam, cook the teriyaki sauce. In a medium to large saucepan over low heat, combine all of the sauce ingredients. Let simmer, stirring frequently, until the sauce thickens and bubbles. Turn off the heat and let sit until the meatballs are done. The sauce will continue to thicken slightly as it cools.

Teeny bit of sauce in a great big pot

6. When the meatballs are done, transfer them from the baking sheet to the saucepan. Gently stir to coat.

This is why you need a bigger pot.

7. Assembly: Place 1/2 to 1 cup of rice in the bottom of each person's bowl. Top with about five meatballs and a drizzle of extra sauce. Scatter a few green beans or pea pods, then sprinkle the top with a few sesame seeds.

Layer 1: Rice. This is about 1/2 cup.

Layer 2: Meatballs and sauce

Layer 3: Steamed veg of your choice

Layer 4: Sesame seeds

This recipe is definitely going to be one of my staples! Not only is it fantastically flavorful from all the ginger, garlic, and soy sauce, but it's also easily adaptable to something even simpler. On a tough day, I could quickly turn this into a truly effortless meal using bottled sauce and microwave or instant rice.

You might think about using some pre-made frozen meatballs but I'd advise against it. For the very reason I alluded to earlier: the secret is in those meatballs. What's the secret? All that ginger. These little meatballs really pack quite the punch! So feel free to make whatever prep or assembly shortcuts you need to, but NOT with the meatballs. The spicy punch of the ginger is balanced out by the sweet-and-salty tang of the teriyaki sauce. The combination of which is a total Happy Flavor Bomb in your mouth.

Actually, to help myself out down the road, I plan on making up a few pounds of these beauties this summer and freezing them raw, just like I do my beef ones. Then for dinner time, it's a simple matter to pull out a few and bake them up while putting together everything else. You know me: I love my Get Ahead Options!

Beef with Broccoli

Dear Chinese Food Restaurants,

I'm very sorry but... I'm breaking up with you.  I know this may come as a shock, but let's be honest here.  There's been a growing distance between us.  I know we've both tried to pretend the silence wasn't there, that things were just fine.  But they're not, and they haven't been for a long time.

You may not quite realize this but you've changed.  In the beginning, things were great!  They were amazing actually.  But now....  it's just not working anymore.

You see, I like my beef and broccoli untainted, simple, pure.  When I order B&B, I don't want bamboo shoots, onions, carrots, and a host of other veggies.  I truly just want broccoli.  And the beef?  Well, you have to admit that you've been off there too.  The flavor is just not the same.  It's not tender, and often overcooked actually.

Please know that I cherish the times we had together.  We had fun!  But it's time I moved on.  I found something else, and it works for me.  I wish you all the best, and know you'll find someone new.

With love,

Jeanna

Beef with Broccoli
Recipe adapted from Rainy Day Gal
Prep time: 10 minutes   Marinating time: at least 1 hour   Cook time: 10 minutes

For the marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water
2 tbsp canola oil
1 to 1 1/2 lbs flank steak, thinly sliced

For the stirfry
1/2 cup soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp orange zest
2 tbsp flour
1 tbsp dry white wine
3 tbsp canola oil, divided
4 cups fresh broccoli florets

1.  For the marinade: In a resealable bag, whisk together the baking soda, sugar, cornstarch, soy sauce, water, and canola oil.  Add in the steak strips, close the bag, and smush things around to get everything coated.  Refrigerate for at least one hour.

Beef: it's what's for dinner

2.  For the stirfry: In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, orange zest, flour, and wine.  Set aside.

It helps to have everything ready to put in the pan.

3.  Heat 2 tbsp canola oil in a large skillet or wok over high heat (when you can see it shimmer, it's hot enough).  Carefully add the broccoli to the skillet and cook, stirring frequently, until they are bright green but still crisp, about 3 minutes.  Pour the broccoli onto a plate and set aside.

LOVE LOVE LOOOOOOOVE that bright green color!!

4.  Heat the remaining tbsp of oil in the skillet; again you want it shimmering hot.  Add the marinated beef and half of the sauce mixture.  Cook, stirring often, about 3-4 minutes until the meat is cooked through.  Stir in the broccoli and the remaining sauce and heat through, about 1 minute.  Serve over hot rice.

Pardon me while I go mop up my drool

I won't embarrass myself by telling you how much of this I ate.  Let's just say I was really full when I went to bed.  So not only was this flavorful and contained ONLY the ingredients I wanted, this came together in less time than it would for takeout to be delivered to my door.

Oh yeah, I found something new and I'm sticking with it!

Baked Chicken Teriyaki

Rob and I will literally fight over these leftovers.  Not kidding.  There's been no bloodshed yet but there's usually a nonchalant race to the kitchen to see who can their lunch together first.

Baked Chicken Teriyaki
Recipe from AllRecipes

1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup low-sodium soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
12 boneless, skinless chicken thighs 

1.  In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 

Today's cast of characters

2.  Preheat oven to 425 degrees. 

3.  Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 

4.  Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. 

Yes, this is a dish that takes a while and you kinda need to babysit.  I'm sorry.  But it's SO WORTH IT!  The frequent basting helps the sauce to slowly penetrate into the chicken and creates this sort of shell that's sweet but salty and tangy and just all around good.  The chicken pieces will literally fall apart as you scoop them out of the pan.  And the sauce?  It thickens into a syrup and a little extra on the chicken and rice is absolute heaven!!

Key West Chicken

The weather this week has been fantastic!  Temps are climbing.  Plants are poking up from the ground.  Spring is coming...

Seeing my cherry blossoms bloom just fills me with joy

WOOO HOOOOOOOOO!!!!!!!!!!!!!

And maybe it's the warmer weather, or maybe it's the fact that I'm about to have a baby in a week and a half, but I am overcome by this desire to keep meals as simple and as light as I possibly can just now.

This recipe totally hits both requirements.  Yay!

Key West Chicken
Recipe adapted from AllRecipes

2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp canola oil
2-3 tbsp lime juice
1 tsp chopped garlic
4 boneless, skinless chicken breasts 

1.  In a shallow container, blend soy sauce, honey, oil, lime juice, and garlic. Place chicken breasts into the mixture, and turn to coat. Cover, and marinate in the refrigerator 4-8 hours. 

Such few, humble ingredients pack a ton of flavor

2.  Preheat an outdoor grill for high heat. 

3.  Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear. 

Broiling: for the Grilling Inept, like me

I decided to leave the original cooking instructions on here because I think this dish would taste best when cooked on the grill.  I, however, used the broiler when I made this (which worked just fine actually) because I am not blessed with any grilling skills whatsoever.  So, if you are also in a like situation, or if the Grill Master in your house doesn't feel like firing up the grill, know that you have some alternatives to still get this great flavor.