Tag: ginger

Crockpot Asian Meatballs

And just like that, another year is almost over! As it turns out, my mother was on point when she told 13-year-old Amye not to wish her life away. I turned around, and a another whole year has flown by!

Do most of you celebrate New Year’s Eve in a big way? We never really have. We typically prefer to keep things relaxed and low-key on New Year’s Eve. We have camped in the past, which was always fun. Winter camping is my absolute favorite because there are no bugs! And, occasionally, we have friends over. But no matter where we are or how we celebrate, we never have a sit-down meal.

We will prepare appetizers and hors d’oeuvres for the evening. And after all of the Christmas cooking, the easier and quicker the recipe is, the better!

These Asian Meatballs could not be easier! Dump everything in the crockpot, set it for 2 hours, and wait. They are yummy, with the addicting flavor of soy sauce and ginger, with just a touch of sweet heat that you can customize to your taste! My grandson can clean a plate of these in no time! Adults will be thrilled to have these as well.

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Crockpot Asian Meatballs

Course Appetizer
Author Amye Melton

Equipment

  • crockpot

Ingredients

  • 1 (48-oz.) pkg. fully cooked homestyle frozen meatballs
  • 1 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic powder
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons brown sugar
  • sriracha sauce optional, to taste
  • sliced green onion for garnish
  • sesame seeds for garnish

Instructions

  • Add meatballs to a crockpot.
  • In a bowl, mix hoisin, soy, honey, vinegar, garlic powder, ginger, brown sugar and sriracha. Pour over meatballs and mix.
  • Cook on LOW 2 hours, stirring occasionally. Check after 2 hours.

Notes

If you prefer a thicker sauce, you could thicken with cornstarch.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And just like that, another year is almost over! As it turns out, my mother was on point when she told 13-year-old Amye not to wish her life away. I turned around, and a another whole year has flown by!

Do most of you celebrate New Year’s Eve in a big way? We never really have. We typically prefer to keep things relaxed and low-key on New Year’s Eve. We have camped in the past, which was always fun. Winter camping is my absolute favorite because there are no bugs! And, occasionally, we have friends over. But no matter where we are or how we celebrate, we never have a sit-down meal.

We will prepare appetizers and hors d’oeuvres for the evening. And after all of the Christmas cooking, the easier and quicker the recipe is, the better!

These Asian Meatballs could not be easier! Dump everything in the crockpot, set it for 2 hours, and wait. They are yummy, with the addicting flavor of soy sauce and ginger, with just a touch of sweet heat that you can customize to your taste! My grandson can clean a plate of these in no time! Adults will also be just as thrilled to have these. 

Print Pin

Crockpot Asian Meatballs

Course Appetizer
Author Amye Melton

Equipment

  • crockpot

Ingredients

  • 1 (48-oz.) pkg. fully cooked homestyle frozen meatballs
  • 1 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic powder
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons brown sugar
  • sriracha sauce optional, to taste
  • sliced green onion for garnish
  • sesame seeds for garnish

Instructions

  • Add meatballs to a crockpot.
  • In a bowl, mix hoisin, soy, honey, vinegar, garlic powder, ginger, brown sugar and sriracha. Pour over meatballs and mix.
  • Cook on LOW 2 hours, stirring occasionally. Check after 2 hours.

Notes

If you prefer a thicker sauce, you could thicken with cornstarch.  

Banh Mi Turkey Burgers

 

Banh Mi Turkey Burgers

We all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.

I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!

Banh Mi Turkey Burgers
 
Author:
Serves: 4
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Ingredients
  • 1 lb. 99% fat free ground turkey
  • 1 tbsp. fish sauce
  • 1 tsp. fresh lime juice
  • 2 tsp. soy sauce
  • 2 garlic cloves, grated
  • 2 tsp. fresh grated ginger
  • ½ tsp. freshly ground black pepper
  • ¼ c. chopped fresh cilantro
  • 1 - 2 green onions, chopped
  • 1 tbsp. sesame oil
  • Pickled jalapenos
  • Lettuce leaves or buns
  • PICKLED VEGETABLES:
  • ¼ c. sliced English cucumber
  • 1 carrot, peeled and grated
  • 1 -2 radishes, grated
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. fresh lime juice
  • ¼ tsp. salt
  • pinch granulated sugar
  • SRIRACHA SAUCE
  • ⅓ c. fat free plain Greek yogurt
  • 2 tsp. Sriracha
Instructions
  1. In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
  2. In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
  3. To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
  4. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
  5. To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
Notes
WW Freestyle Points = 1 point per serving

 

Spiced Applesauce Pound Cake

applesauce-cake

I have always been more of a pound cake baker than a layer cake baker.  I’m not sure exactly why.  Maybe it’s because they are just so darn easy and they tend to get better with time.  My favorite pound cake recipes seem to get moister the longer they sit.

Here’s a wonderfully moist cake that I love making this time of the year.  I prefer to use my homemade applesauce but any applesauce will work.  It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!

Spiced Applesauce Pound Cake
 
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Ingredients
  • Nonstick cooking spray
  • 2¾ c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • 2 sticks unsalted butter, room temperature
  • 2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 c. no-sugar applesauce
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
  2. Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
  3. In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
  4. Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
  5. Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.

 

Pumpkin Spice Scones

pumpkin scones 008

Pumpkin spice and apple flavors have made their fall appearance again. You would think it’s too warm to start craving these flavors, but it’s just not so!  

Last week my mother and I made a trip to Ellijay for apples. It’s a quick drive from her house, and she is always up for a road trip. Unfortunately, there were not many varieties ready. This just means that another trip is in the near future. We were able to pick up a few Honeycrisp apples, but it was the fried apple pies that made the drive well worth it!

If you are a fall spice lover, you will enjoy these delicious pumpkin scones. They have the perfect balance of sweetness, pumpkin, and spice. They are delicious for breakfast with a cup of coffee or as an afternoon snack. 

Scones are always best the day they are baked, so surprise a neighbor or coworker with a few of these tasty treats. They will be a million times better than anything you’ll find at the coffee shop and cheaper too!

Pumpkin Scones
 
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Ingredients
  • Scones:
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. pumpkin puree
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • ¼ c. whipping cream
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • Pinch nutmeg
  • 3 tbsp. whipping cream
Instructions
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, ginger, and nutmeg.
  6. In a small bowl, whisk together the pumpkin, whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the pumpkin mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers, and roughly shape into a 9-inch x 4-inch rectangle.
  9. Cut crosswise in the middle, then again in the middle of each piece. Cut each piece diagonally into two triangles. Place on prepared pan.
  10. Bake 10 to 12 minutes in preheated oven. Remove from oven and cool 10 minutes.
  11. In the meantime mix up the glaze mixtures. Brush the first "plain" glaze onto each scone using a pastry brush. Cool for a few minutes.
  12. Spoon spiced glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the spiced glaze on top of the glazed scones.
  13. Allow glaze to air dry at room temperature then serve.