Spicy, Sticky, Sweet, Asian Meatballs

The first time I made these I just sort of threw them together, I didn’t take great notes and I didn’t get a picture. Of course Jesse loved them (and so did I) and said they had to go on the blog, so I had to do my best to recreate them. The second time they turned out even better than the first and we’ve since had them twice in a month. That’s a sure sign of winner in our house.

I wanted to call these “Hot, sticky, sweet” Asian meatballs. You know, after the song. But Jesse thought it sounded better with all S’s, so Spicy, Sticky, Sweet Asian Meatballs they are. Either way, it’s the best way to describe these. The chili garlic sauce gives the sauce a nice heat, which is also carried through in the meatballs. But the spicy flavor is balanced out with the sweet, sticky sauce and pop of fresh ginger.

In non-food related news, I’m headed to Boston tomorrow! What’s in Boston? The Irish Dancing World Championships, that’s what! I get to see my dance family that I’ve missed so much AND I get to watch my cousin dance in her first solo worlds competition. I couldn’t be more excited! I’ll let you know how it goes!


Here are some other cool Meatball recipes, all made with ground turkey instead of beef!

Greek Turkey Meatballs with Tzatziki Sauce
Southwest Turkey Meatballs

Foil Packet Soy-Lime Salmon with Green Beans


So, technically, I made this salmon in a parchment packet and not a foil packet (because who runs out of foil? me!), but who’s counting? What really matters is that this dinner was fast, easy, delicious, and nutritious.

When Jesse asked what was for dinner and I told him salmon he got that sad puppy dog look. It’s not that he doesn’t like seafood/fish, he just isn’t ever really excited about it. He definitely changed his look after the first bite. The foil (or parchment) locks in the moisture and the flavor leaving you with a perfectly cooked salmon filet and flavorful green beans.

 

 

Honey Sesame Chicken

I am surrounded by delicious, authentic Chinese food and I have lots of local favorites. There is a cabbage dish at a local restaurant that I could literally eat every single day for the rest of my life. I’ve also come to appreciate and love a level of spicy unlike anything I’ve ever had in the US (seriously, not the kind of spicy that makes you sweat, the kind that literally makes your mouth go numb). And there is a green bean dish that I order at every single restaurant that has it. But sometimes….

Well… sometimes I crave American Chinese food. That’s right. I live in China and I crave Chinese food – from America. Food that is sticky and sweet and salty (kind of like the Jack Daniels Glaze). Sad, I know.

I was having one of those cravings a few weeks ago, so I went on the hunt for a recipe. I came across this Honey Sesame Chicken and I knew it would be a winner. This chicken had all of the flavors I was looking for. The recipe originally called for using a crockpot – but I don’t have one here in China, so I just used my dutch oven and cooked it in the oven. It was still very easy and mostly hands off! I’ll include both methods so you can choose!

 

 

Copycat Jack Daniels Glaze

One thing you might not know about me is that I am a dip and sauce fanatic. I’m the girl that bugs the waiter/waitress for extra sauces – pretty much every single time I go out to eat. Extra side of salsa, a side of ranch, extra buffalo sauce, extra Yum Yum sauce…. You get the picture. Especially if there are fries and/or a wrap/sandwich of some sort. I think I might even embarrass Jesse a little bit because I’ve been known to ask for 3 or more sauces at one time.  It’s a problem, that’s for sure.

There is a popular chain restaurant that has a featured menu that is all about Jack Daniels Glaze. It’s sweet, salty, sticky, and delicious. We don’t go to that restaurant very often, but when we do, you can bet we’ll order the Sesame Jack Chicken Strips as an appetizer. And chances are good that I will also ask for an extra side of the sauce, just so I can dip my fries in it later.

When I came across this copycat on Kate’s blog during a previous recipe swap I was super excited. Of course that time around the Enchilada Casserole won the blog spot, but I didn’t forget about this glaze. When I was assigned Kate’s blog again for this swap, it was fate.

In the interest of full disclosure, I have to come clean and tell you that the sauce I made would technically have to be Johnnie Walker Glaze, since the only whiskey we have on hand at the moment is a bottle of black label. It’s technically different because it’s a Scotch whiskey and not a Tennessee Whiskey, but it worked. And guess what, this sauce is pretty spot! The only other change I made was to use only soy sauce instead of soy and teriyaki because… well, because I can’t read most of the labels at the grocery store (Chinese characters) so I’m not sure if my store had teriyaki sauce!