Asian Turkey Meatballs

 I am a meatball fan and though spaghetti and meatballs is one of my favorite foods, I was so anxious to try these Asian Turkey Meatballs when I found the recipe. Meatballs make such yummy appetizers and these did not disappoint me. Even though my supermarket was out of cilantro, I made them anyway and they were still really tasty. The recipe also call for coconut oil in the meat, but It bothers my stomach, so I left it out. I added garlic which was a good call. The dipping sauce adds tons of flavor too and they would be a great addition to your football parties, (or any party for that matter), so hope you'll give these a try.

Asian Turkey Meatballs
Adapted from The Chew

Meatball Ingredients:
1 pound ground turkey
2 green onions, white and green parts, diced
1 tablespoon Sesame oil
(I left out 1 tablespoon of coconut oil-can't eat it)
2 tablespoons low-sodium soy sauce
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup cilantro, chopped (I did not add this; store was out)
1 large clove garlic, minced- my addition
salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper. In a large bowl, combine all the ingredients and form into small meatballs. I made about 24. Place on baking sheet and bake for about 20-25 minutes until done.
Make dipping sauce while meatballs bake.

Dipping Sauce:
1/4 cup light brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
3 slices fresh ginger, smashed
Add all ingredients to a saucepan and heat over medium heat. Cook, stirring, for 2-3 minutes until brown sugar is dissolved and sauce just begins to thicken. I didn't let the sauce thicken hardly at all, just slightly. Serve with meatballs. Enjoy!

Asian Barbecued Chicken

I love Asian flavors but I don't venture into that realm often. This recipe for Asian Barbecue Chicken is wonderful as the ingredients are probably in every ones pantry and there's nothing fancy or hard to find. All you need are some basic ingredients and a grill and you can have some really delicious chicken. I used a charcoal grill for cooking, but an indoor grill would work too. I used boneless chicken breasts, which I pounded slightly to make them an even thickness so they would cook more evenly. And they cooked faster which was nice since it was still 107 degrees outside! I haven't grilled much this summer with the intense heat, and some towns in our area are banning the use of outdoor grills since it is so dry here. So I may have to wait for rain before I grill again. We'll see. But this chicken was so full of flavor and I will make it often. Leftovers were fantastic in salad. There is a little bite from the red pepper, but not drastic. I served it with simple rice with some of the remaining  marinade spooned on. So delicious so I hope you'll give this a try.

Asian Barbecued Chicken

Adapted from Cooking Light

Skinless chicken thighs were used in the original recipe. I subbed boneless breasts, that I pounded slightly to make them a more uniform thickness.

1/4 cup packed brown sugar

1/4 cup low-sodium soy sauce

3 tablespoons fresh lime juice

1/2 teaspoon crushed red pepper flakes

3 cloves minced garlic cloves

4-6 boneless, skinless chicken breasts. The original recipe uses 8 skinless thighs.

Mix together all ingredients, except chicken, in a bowl. Place chicken in a large resealable baggie and pour the marinade in with the chicken. Seal and place in refrigerator to marinate about 1-2 hours for the breasts. Bone-in chicken thighs should marinate longer, (4 hours in the recipe).

Prepare your grill, leaving a cool area to use in case you need to move the chicken to it. My grill had a temp of 350 degrees.

When fire is ready, remove the chicken from the marinade, shaking it off well before placing on the grill. Boil the remaining marinade for about 2 minutes to baste the chicken as it cooks. (The marinade is safe to use as long as it is boiled.) Grill chicken until it turns white around the edges, and then turn over to finish. Chicken is done when the juices run clear. Mine was done in 8-10 minutes, but cooking time will depend on the temp of your grill and the size of the chicken parts. Enjoy!

NOTE: I marinated the chicken breasts for about 1 1/2 hours, but my husband thought the flavors too strong, so next time I'll do an hour or so. But I loved the flavors, so I chalk it up to different palates. If you try this, let me know your thoughts on the flavors.



Crock Pot Teriyaki Chicken

If you are looking for a really delicious slow cooker recipe, this is the one for you. This Crock Pot Chicken Teriyaki uses boneless chicken thighs and is so easy to throw together. It doesn't take long to cook though, so this is not a recipe that you can leave cooking all day long. Your kitchen will smell amzing. I have made this twice so far and my husband and I have savored every bite. My thanks to Penny at Lake Lure Cottage Kitchen for this tasty recipe. I hope you'll stop by to see her fantastic blog and also give this recipe a try. It is the best crock pot chicken recipe I've ever had. With an Asian flavor, it's not too sweet or too salty. It's just right.

Crock Pot Teriyaki Chicken
From Lake Lure Cottage Kitchen
My only change was to add more garlic and I used low sodium soy sauce.

12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup low sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3 cloves minced garlic
1/4 teaspoon pepper
5 teaspoons cornstarch
5 teaspoons cold water
Hot cooked rice
Sliced green onions or chives for garnish

Place chicken in slow cooker. Combine sugar, soy sauce, vinegar, garlic and pepper in a bowl and pour over the chicken. Cook on low 4-5 hours. Remove chicken from crock pot. Pour the hot liquid into a sauce pan. Skim off any fat. Bring juices to a boil. Combine the water and cornatarch and whisk into the simmering liquid. Cook a couple minutes until slightly thickened. Serve over chicken and rice. Adding sliced green onions as a garnish really adds to the dish. Enjoy!

NOTE: I made this with only 8 thighs and it worked just fine. It did take less time to cook though; about 3 1/2 hours. It will depend on your crock pot.