We had some friends over for dinner tonight and luckily I found this glaze, it was about the only thing that saved me from all the other things going wrong. It's super simple too. I KNOW you will like it! :)
1/4 C packed brown sugar
2 tsp. ground cinnamon
1 C maple syrup
Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth. Enjoy over some delicious ham!
You can find the original recipe HERE, thanks!
Monday, November 4, 2013
Monday, October 28, 2013
Chicken Parmesan
Bo wanted some Chicken
Parmesan for dinner tonight and had me look up a recipe. This is what I found.
If it makes it to the blog, it means both Bo and I liked it. J I did make some alterations, which I noted throughout
the recipe.
Hope y’all enjoy it as much
as we did.
Ingredients
¼ C extra-virgin olive oil, plus 3 Tblsp
1 medium onion, chopped
2 garlic cloves, minced (2 ½ tsp)
2 bay leaves
½ C kalamata olived, pitted (I did without this and it still
was great)
½ bunch fresh basil leaves
2 (28-oz) cans whole peeled tomatoes, drained and hand
crushed (I just used diced tomatoes)
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (I did 2 chicken
breasts and just sliced them in half length wise)
½ C all-purpose flour
2 large eggs, lightly beaten
1 Tbsp. water
1 C dried bread crumbs (I toasted 4 pieces of bread in the
toaster and then set them in the oven for a little while it warmed up, just
make sure to check it, I almost forgot)
1 (8-oz) ball fresh buffalo mozzarella, water drained (I
just used shredded mozzarella I had in the freezer and measured the amount I
wanted)
Freshly grated Parmesan (Again, just used parmesan from the
shaker)
1 pound spaghetti pasta, cooked al dente
Directions
Coat a sauté pan with olive oil and place over medium heat.
When oil gets hazy, add onions, garlic, and bay leaves; cook and stir for 5
mins. Until fragrant and soft. Add olives and some hand-torn basil. Carefully
add tomatoes, cook and stir until liquid is cooked down and the sauce is thick,
about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover and
keep warm.
Preheat oven to 450 degree F.
Get the ingredients together for the chicken in an assembly
line. I sliced the two chicken breasts in half, but you can place them side by
side on a cutting board and lay a piece of plastic wrap over them and pound
them with a flat meat mallet until they’re ½ inch thick. Put the flour in a
shallow platter and season with a fair amount of salt and pepper; mix with a
fork to distribute evenly. In a wide bowl, combine eggs and water and beat
until frothy. Put breadcrumbs on a plate, season with salt and pepper.
Heat 3 Tbsp. of olive oil over medium-high flame in a large ovenproof
skillet. Lightly dredge both sides of the chicken cutlets in the seasoned
flour, dip them in the egg to coat completely letting excess drip off, and then
dredge in breadcrumbs. When oil is hot, add cutlets and fry for 4 minutes on
each side until golden and crusty, turning once.
I then transferred them to a cookie sheet instead of putting
the skillet in the oven.
Ladle the tomato-olive sauce over the chicken and sprinkle
with mozzarella, Parmesan, and basil. Bake Chicken Parmesan for 15 minutes or
until the cheese is bubbly. Serve hot with spaghetti. We also added some Prego pasta sauce to ours
to make it a little more moist.
Thanks for the recipe! You can find the original recipe HERE.
Sunday, October 6, 2013
Black Drum or Seared Mahi Mahi w/ Veggie Cream Sauce
Black Drum or Seared Mahi Mahi w/ Veggie Cream Sauce
So I got the original recipe from a chef at my work. He used to be 200+ pounds heavier than he is now and he went to the doctor and they told him if he didn't change his lifestyle he would only have a certain amount of time left to live. He had always wanted to be a chef but his dad was against the idea. Now being placed in one of those "What did I do with my life," kind of moments, he quit his job and went back to school to be a chef. He is now working alongside one of the big wig chefs here in New Orleans (I don't know the guy so the name didn't stick with me...) and has lost about 200 pounds!
Anyways, that's the background of this recipe. I tweaked it a little bit because I didn't have everything, but it was still amazing! I also saw a similar recipe on the back of my Goya Coconut Milk can and added some things from there into my sauce. I put up my concoction and the original recipe below. Feel free to try either!
"Tastes like something you'd pay a lot of money for." - my hubby Bo
Ingredients:
2 Tbsp. Olive Oil
2 1/2 tsp. Minced Garlic
1/2 Onion (I used a red onion, but you can use anything)
3/4 Green Pepper
1 1/2 C Coconut Milk
1/3 C Milk
2 Bay Leaves
Salt
Pepper
Lemon Pepper
1 tsp. Chicken Bouillon
1 Diced Tomato
Seared Mahi Mahi or Black Drum (I did Black Drum, that's all they had at the store and I heard it was cheaper)
Turn the oven on to 300 degrees fahrenheit and put fish in tin foil with 1 Tbsp. oil sprinkled over, salt, pepper, and lemon pepper. Roll up fish in foil and set in the oven till cooked. (He said it'll only take 15 minutes, but it took me about 35 minutes. I did 15 minutes, then two increments of 10 after and just kept on checking on it.) It will be white and will pull apart easily.
In the skillet, put 1 Tbsp. of oil, garlic, chopped onions, and peppers on Medium heat and soften, do not brown. Add salt and pepper.
Once cooked through, put coconut milk and milk in skillet with veggies. Stir continuously. Add 2 bay leaves, lemon pepper, salt, 1 tsp. powdered chicken bouillon, and diced tomato. After about 5 minutes on Medium, let simmer for 10-15 minutes.
Serve with veggie cream sauce on top of fish.
Enjoy! :)
-------------------------------------------------------------------------------------------------------------------
Original Recipe:
Dende Oil
Clove of garlic
1 Full Onion
1 Yellow Pepper
1 Green Pepper
1 C Coconut Milk
1 C Heavy Cream
Seared Mahi Mahi or Black Drum
Salt
Pepper
In a skillet on medium heat, put oil, garlic, and thin slices of onions and peppers. Soften, but do not brown. Salt and Pepper it.
Once cooked through, put coconut milk and heavy cream in skillet with pepper concoction. Stir continuously.
Throw fish in oven at 275-300 degrees Fahrenheit with dende oil, salt and pepper on it in tin foil form.
Sauce will cook down to a cream and fish will be done. About 15 minutes.
Put fish on a plate serve with veggies and drizzle on cream.
So I got the original recipe from a chef at my work. He used to be 200+ pounds heavier than he is now and he went to the doctor and they told him if he didn't change his lifestyle he would only have a certain amount of time left to live. He had always wanted to be a chef but his dad was against the idea. Now being placed in one of those "What did I do with my life," kind of moments, he quit his job and went back to school to be a chef. He is now working alongside one of the big wig chefs here in New Orleans (I don't know the guy so the name didn't stick with me...) and has lost about 200 pounds!
Anyways, that's the background of this recipe. I tweaked it a little bit because I didn't have everything, but it was still amazing! I also saw a similar recipe on the back of my Goya Coconut Milk can and added some things from there into my sauce. I put up my concoction and the original recipe below. Feel free to try either!
"Tastes like something you'd pay a lot of money for." - my hubby Bo
Ingredients:
2 Tbsp. Olive Oil
2 1/2 tsp. Minced Garlic
1/2 Onion (I used a red onion, but you can use anything)
3/4 Green Pepper
1 1/2 C Coconut Milk
1/3 C Milk
2 Bay Leaves
Salt
Pepper
Lemon Pepper
1 tsp. Chicken Bouillon
1 Diced Tomato
Seared Mahi Mahi or Black Drum (I did Black Drum, that's all they had at the store and I heard it was cheaper)
Turn the oven on to 300 degrees fahrenheit and put fish in tin foil with 1 Tbsp. oil sprinkled over, salt, pepper, and lemon pepper. Roll up fish in foil and set in the oven till cooked. (He said it'll only take 15 minutes, but it took me about 35 minutes. I did 15 minutes, then two increments of 10 after and just kept on checking on it.) It will be white and will pull apart easily.
In the skillet, put 1 Tbsp. of oil, garlic, chopped onions, and peppers on Medium heat and soften, do not brown. Add salt and pepper.
Once cooked through, put coconut milk and milk in skillet with veggies. Stir continuously. Add 2 bay leaves, lemon pepper, salt, 1 tsp. powdered chicken bouillon, and diced tomato. After about 5 minutes on Medium, let simmer for 10-15 minutes.
Serve with veggie cream sauce on top of fish.
Enjoy! :)
-------------------------------------------------------------------------------------------------------------------
Original Recipe:
Dende Oil
Clove of garlic
1 Full Onion
1 Yellow Pepper
1 Green Pepper
1 C Coconut Milk
1 C Heavy Cream
Seared Mahi Mahi or Black Drum
Salt
Pepper
In a skillet on medium heat, put oil, garlic, and thin slices of onions and peppers. Soften, but do not brown. Salt and Pepper it.
Once cooked through, put coconut milk and heavy cream in skillet with pepper concoction. Stir continuously.
Throw fish in oven at 275-300 degrees Fahrenheit with dende oil, salt and pepper on it in tin foil form.
Sauce will cook down to a cream and fish will be done. About 15 minutes.
Put fish on a plate serve with veggies and drizzle on cream.
Tuesday, September 10, 2013
Chipotle Chicken Kabobs with Avocado Cream Sauce
I was looking for something light to make for dinner one night and this chipotle chicken kabob recipe
looked like it would be perfect. The only problem was that none of the
grocery stores within 5 miles of my house had chipotle chilies in adobo
sauce. (I think I need to have a chat with the grocery manager and give
him my list of items the store needs to start carrying because this
isn't the first thing I haven't been able to find.) Since I couldn't
find the chipotle chilis the night I wanted to make it, I improvised and
just used chipotle chili powder instead. We ate the chicken in tacos
and it was delicious! I didn't bother making the avocado dipping sauce
though. We liked the chicken so much that the next week I decided to
make it again when I finally found the chipotle chilis in adobo sauce at
another store. The chicken was good with just the chipotle chili
powder, but I think the chilies in adobo made it even better. This time I
also made the avocado sauce. Yum! I could have eaten that by the spoon
fulls!
The only change I made to the original recipe was I used plain non-fat yogurt instead of Greek yogurt because I don't care for Greek yogurt. I made some extra marinade since I had left over chipotle chilies and froze it with chicken. The chicken will marinade as it thaws.
Chipotle Chicken Kabobs with Avocado Cream Sauce
For the Chicken:
Juice of 2 limes
1/2 cup canola oil
1 teaspoon salt
3/4 teaspoon chili podwer
3/4 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced or pressed
1 Tablespoon brown sugar
1 chipotle chili in adobo sauce, seeded and minced
2-3 chicken breasts, cut into 1 1/2" to 2" inch pieces
Minced fresh cilantro, for serving
For the avocado cream sauce:
1 avocado
1/2 cup non-fat plain yogurt
1 clove garlic, minced or pressed
juice of 1 lime
salt and pepper, to taste
In a medium bowl or baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged. Cover, refrigerate, and let marinade for 30-60 minutes.
Meanwhile, heat a grill to medium-high and oil the grates. When the chicken is done marinading, thread the pieces onto skewers for grilling. (If using wooden skewers, be sure to soak them in water first to prevent charring/burning.) Dispose of the excess marinade. Place the kabobs on the grill and cook, turning once or twice, until all sides are slightly browned and cooked through. Remove to a plate and let rest 5-10 minutes. Sprinkle with minced fresh cilantro, if desired.
To make the sauce, combine avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender. Process until smooth. Season to taste with salt and pepper. Serve alongside the kabobs for dipping.
Enjoy!
The only change I made to the original recipe was I used plain non-fat yogurt instead of Greek yogurt because I don't care for Greek yogurt. I made some extra marinade since I had left over chipotle chilies and froze it with chicken. The chicken will marinade as it thaws.
Chipotle Chicken Kabobs with Avocado Cream Sauce
For the Chicken:
Juice of 2 limes
1/2 cup canola oil
1 teaspoon salt
3/4 teaspoon chili podwer
3/4 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced or pressed
1 Tablespoon brown sugar
1 chipotle chili in adobo sauce, seeded and minced
2-3 chicken breasts, cut into 1 1/2" to 2" inch pieces
Minced fresh cilantro, for serving
For the avocado cream sauce:
1 avocado
1/2 cup non-fat plain yogurt
1 clove garlic, minced or pressed
juice of 1 lime
salt and pepper, to taste
In a medium bowl or baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged. Cover, refrigerate, and let marinade for 30-60 minutes.
Meanwhile, heat a grill to medium-high and oil the grates. When the chicken is done marinading, thread the pieces onto skewers for grilling. (If using wooden skewers, be sure to soak them in water first to prevent charring/burning.) Dispose of the excess marinade. Place the kabobs on the grill and cook, turning once or twice, until all sides are slightly browned and cooked through. Remove to a plate and let rest 5-10 minutes. Sprinkle with minced fresh cilantro, if desired.
To make the sauce, combine avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender. Process until smooth. Season to taste with salt and pepper. Serve alongside the kabobs for dipping.
Enjoy!
Thursday, September 5, 2013
PF Changs Lettuce Wraps
I have been in a funk lately when it comes to dinners. Probably
because my husband has been working late and is not home for dinner most nights. So I have been
looking for new recipes again to get me out of this rut. I came across a recipe for PF Chang's lettuce wraps.
It has been a long, long time since I have eaten at PF Chang's. Like
when the hubs and I were dating. So I can't really remember what their
lettuce wraps taste like, but I do remember that I really liked them. I
was not expecting these to taste anything like PF Chang's, but I was
pleasantly surprised when I tasted them and they were super delicious! I
made some changes to the original recipe when I made it, only by
doubling the sauce since I had a little more than 1 pound of ground
turkey. The original recipe follows, if you want to double the sauce you
can.
Lettuce Wraps
1 lb ground chicken or turkey
1/2 medium onion, minced
salt and pepper, to taste
2 large cloves garlic, minced
1 inch nob of fresh ginger, peeled and minced (I used ginger I had frozen and then grated)
1 Tablespoon sesame oil (I used the toasted sesame oil, which I think has a slightly stronger flavor)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon peanut butter
1/2 Tablespoon honey
1 Tablespoon + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1 (8 ounce) can sliced water chestnuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper. Cook until chicken is nearly done, stirring often to break up the meat. Add minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add to the chicken and stir to combine.
Add green onions and water chestnuts to the chicken mixture and cook for 1-2 minutes more, until the onions are soft and the water chestnuts are heated through.
Serve with cold lettuce leaves.
Next time I think I want to put those crispy rice noodles on them. You know, the ones they serve on the PF Chang's lettuce wraps? I don't know where you can get them, but I did find this recipe on how to make them.
Enjoy!
Lettuce Wraps
1 lb ground chicken or turkey
1/2 medium onion, minced
salt and pepper, to taste
2 large cloves garlic, minced
1 inch nob of fresh ginger, peeled and minced (I used ginger I had frozen and then grated)
1 Tablespoon sesame oil (I used the toasted sesame oil, which I think has a slightly stronger flavor)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon peanut butter
1/2 Tablespoon honey
1 Tablespoon + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1 (8 ounce) can sliced water chestnuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper. Cook until chicken is nearly done, stirring often to break up the meat. Add minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add to the chicken and stir to combine.
Add green onions and water chestnuts to the chicken mixture and cook for 1-2 minutes more, until the onions are soft and the water chestnuts are heated through.
Serve with cold lettuce leaves.
Next time I think I want to put those crispy rice noodles on them. You know, the ones they serve on the PF Chang's lettuce wraps? I don't know where you can get them, but I did find this recipe on how to make them.
Enjoy!
Tuesday, July 30, 2013
Chicken Tikka Masala
I have already posted a Tikka Masala recipe. It is a good recipe, and I have made it a few
times. But I really wanted Tikka Masala and I didn't have enough time
to make it in the crock pot so I found another recipe on Chew Out Loud.
The title was Chicken Tikka Masala - This is IT!
And I will tell you what, this is IT! I like it better than the crock pot version
because I think it has more distinct flavors that are just amazing! And
it really didn't take too much more time than throwing it all in the
crock pot. You can click on the link above for the recipe or keep on
reading. At any rate, I would strongly suggest you make this recipe!
Chicken Tikka Masala
Chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts - dried well, pounded evenly flat
1 cup plain (unsweetened) whole milk yogurt (I used low fat plain and it turned out just fine)
2 Tablespoons vegetable oil
2 teaspoons ground ginger
1 Tablespoon ground garlic
Sauce
3 Tablespoons vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 teaspoons grated fresh ginger, peeled
1/4 teaspoon chili powder
2 Tablespoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1 Tablespoon tomato paste
1 (28 ounce) can crushed tomatoes, undrained
2 teaspoons sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
dashes of kosher salt to taste
Directions
For the chicken:
Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks. Place chicken in single layer and set aside. Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
For the Sauce (can be made a day or two before, without the chicken):
Heat oil in large heavy pot over medium heat. Add onion and cook until golden, about 8 minutes. Add garlic, ginger, tomato paste, and cook about 3 minutes. Add the rest of sauce ingredients, except for the cream and cilantro, and bring to boil. Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally. Lastly, stir in cream and return to simmer a few minutes. Remove from heat and cover to keep warm.
While sauce is keeping warm, place oven rack 6 inches from heat broiler. Dip chicken well into yogurt mixture, coating with thick layer of yogurt. Arrange each piece on wire rack lined with aluminum foil. Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes. The exterior will be lightly browned in spots.
Let chicken rest 5 minutes. Cut into bite size chunks and stir into warm sauce when ready to eat. Do not simmer chicken in the sauce. If sauce needs warming, warm it up first and then toss the chicken in when ready to serve. Lastly, season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.
Enjoy!
Chicken Tikka Masala
Chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts - dried well, pounded evenly flat
1 cup plain (unsweetened) whole milk yogurt (I used low fat plain and it turned out just fine)
2 Tablespoons vegetable oil
2 teaspoons ground ginger
1 Tablespoon ground garlic
Sauce
3 Tablespoons vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 teaspoons grated fresh ginger, peeled
1/4 teaspoon chili powder
2 Tablespoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1 Tablespoon tomato paste
1 (28 ounce) can crushed tomatoes, undrained
2 teaspoons sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
dashes of kosher salt to taste
Directions
For the chicken:
Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks. Place chicken in single layer and set aside. Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
For the Sauce (can be made a day or two before, without the chicken):
Heat oil in large heavy pot over medium heat. Add onion and cook until golden, about 8 minutes. Add garlic, ginger, tomato paste, and cook about 3 minutes. Add the rest of sauce ingredients, except for the cream and cilantro, and bring to boil. Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally. Lastly, stir in cream and return to simmer a few minutes. Remove from heat and cover to keep warm.
While sauce is keeping warm, place oven rack 6 inches from heat broiler. Dip chicken well into yogurt mixture, coating with thick layer of yogurt. Arrange each piece on wire rack lined with aluminum foil. Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes. The exterior will be lightly browned in spots.
Let chicken rest 5 minutes. Cut into bite size chunks and stir into warm sauce when ready to eat. Do not simmer chicken in the sauce. If sauce needs warming, warm it up first and then toss the chicken in when ready to serve. Lastly, season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.
Enjoy!
Wednesday, July 24, 2013
Waikiki Meatballs
I have really been trying to be more frugal with purchasing food and using up the leftovers. I noticed we had some rice left over from our Sunday meal in the fridge and decided to make Waikiki Meatballs. I looked up a recipe and tried it out. I absolutely loved it! Tastes similar to Hawaiian Haystacks. It's a rather simple recipe and easy to follow. I added about a teaspoon of garlic as well and only had 1 pound of ground beef, but it still turned out great! I kept all the other measurements the same. I did, however, use the leftover club crackers we had on the shelf in place of the saltine crackers and used Apple Cider Vinegar instead of White Vinegar. (That's just what we had on hand and I loved it) Take a look at the original link for other suggestions of what people did as alternatives or added ingredients.
Ingredients:
1 1/2 Pounds ground beef (I only used 1 lb.)
2/3 C Crushed saltine cracker crumbs (Can be substituted for several things)
1/3 C Minced onion
1 Egg
1/4 C Milk
1 1/2 tsp. Ground ginger
1/2 tsp. Salt
1 Tblsp Olive oil
2 Tblsp Cornstarch
1/2 C Packed Brown Sugar
1 (15 oz) can Pineapple chunks - drained, with juice reserved
1/3 C White Vinegar (I used apple cider vinegar)
1 Tblsp Soy Sauce
1/3 C Chopped green bell pepper
Directions:
1. In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
2. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
3. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
4. Serve over rice. ENJOY!
Thanks to allrecipes.com for the recipe! Click HERE to see the original recipe.
Ingredients:
1 1/2 Pounds ground beef (I only used 1 lb.)
2/3 C Crushed saltine cracker crumbs (Can be substituted for several things)
1/3 C Minced onion
1 Egg
1/4 C Milk
1 1/2 tsp. Ground ginger
1/2 tsp. Salt
1 Tblsp Olive oil
2 Tblsp Cornstarch
1/2 C Packed Brown Sugar
1 (15 oz) can Pineapple chunks - drained, with juice reserved
1/3 C White Vinegar (I used apple cider vinegar)
1 Tblsp Soy Sauce
1/3 C Chopped green bell pepper
Directions:
1. In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
2. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
3. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
4. Serve over rice. ENJOY!
Thanks to allrecipes.com for the recipe! Click HERE to see the original recipe.
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