Hoisin-Glazed Turkey Meatballs

Recipe

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice
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1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce,
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sesame oil, ginger,
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sambal or crushed red pepper
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and sugar

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in a large bowl. Whisk in cornstarch until smooth.

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Stir in 2 minced scallions
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and water chestnuts.
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Stir in turkey until completely combined.
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3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary.
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Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
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4.Stir Hoisin sauce,
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cilantro and lime juice in a large bowl.

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Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.
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Here is that whole recipe for you again:

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice

1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.

3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.

4.Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.

Cucumber Salad

Recipe  adapted from http://www.myrecipes.com/

2 English cucumbers
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar
salt
pepper
1 tablespoons toasted sesame seeds
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Rinse, peel (if desired) and thinly slice 2 English cucumbers

In a bowl, mix cucumber with 1 teaspoon salt.

Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

Add 2 tablespoons white distilled vinegar,
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1 tablespoon Asian sesame oil,
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(I added in 1 tbsp of soy sauce as well)
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2 tablespoons sugar, and salt and pepper to taste.
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Serve at room temperature or cold.

Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

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Soy Orange Glazed Grilled Salmon with Fresh Pineapple Salsa

Recipe

6 Salmon fillets
Marinade:
1/2 cup soy sauce
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1 cup cup orange juice
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2 Tbl. Aji-Mirin
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2 Tbl. Rice vinegar
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1 Tbl. Sugar
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2 Tbl. Cilantro, chopped
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2 teaspoons sesame oil

1 Tb. Chili garlic paste (reduce amount if less heat is desired)
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In a small bowl, mix marinade ingredients together.
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Place salmon in a shallow glass dish
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Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
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2 jalapenos, diced
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6 green onions, chopped
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2 tablespoons cilantro
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2 tablespoons fresh lime juice
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Stir all ingredients together in a mixing bowl.
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Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.
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and here is the recipe without all the pictures, to make it easier to see what you need:

6 Salmon fillets
Marinade:
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
2 tablespoons cilantro
2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.

Crabby Cream Cheese Wontons with Sweet and Sour Sauce

Recipe

For the Crabby Cream Cheese Wontons:
1 quart oil for deep-frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
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Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

In a medium bowl, mix together cream cheese, imitation crabmeat,
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soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
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Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
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Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
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In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
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Recipe

For the Sweet & Sour Dipping Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water
1 tablespoon corn starch
1/2 cup fresh pineapple chunks or canned chunks, drained (Instead of chunks of pineapple, I did pineapple juice)
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Combine vinegar,
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brown sugar,
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ketchup,
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chili flakes,
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and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce
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and bring to a boil. Allow to cool while you form the crab Rangoon.
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Asian Ginger Chicken Salad With Crispy Wontons

Recipe

Dressing:

2 tablespoons lime juice
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1/2 cup soy sauce
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1/2 cup canola oil
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2 tablespoons sesame oil
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1/3 cup plus 2 tablespoons light brown sugar
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3 heaping tablespoons freshly grated ginger
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2 minced garlic cloves or 2 teaspoons jarred minced garlic

2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)

12 wonton wraps

Nonstick cooking spray

Kosher salt

1 tablespoon sesame seeds

About 6-8 cups of chopped romaine lettuce

1 medium red onion, thinly sliced
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Place all ingredients for the dressing in a jar with a tight-fitting lid and shake well.
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Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.

Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
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Grill chicken on a grill or in a grill pan until done. (I cooked mine in our cast iron skillet)
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Thinly slice.

Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.
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Ode to Salmon & Toasted Sesame Ginger Salmon.

I LOVE Salmon. Bet you knew that already though! But JUST incase you didn’t, you do now!

Normy and I used to do Salmon Tuesdays before we moved, As the Store by us would get their seafood shipment in on Tuesday, so we wanted our salmon fresh! We also liked the Manager at the seafood counter. But then he left and the service started to suck and then we moved, so we no longer do Salmon Tuesdays. Boo Hoo!

My favorite place to get salmon is Whole Foods (no brainer there), then there is Costco, we can get a big 3 pound piece of salmon and it makes 4 meals for us. Two dinners and Two lunches, then last is King Soopers. But anymore, I really don’t care for King Soopers salmon. The seafood people are not friendly so that has turned me off, and I always find bones in the fish, and well I don’t really care for the taste. It doesn’t taste fresh to me…

So this is a post ALL about salmon! What brought this post on was last week, my Facebook, and Blog follower Dave asked me what is my favorite salmon recipe? So I got to searching and holy Salmon, I have a lot of Salmon recipes. So I thought I would do a post for you inspired by Dave!

Here is my #1 Favorite Salmon Recipe: Salmon with citrus salsa verde

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I would actually say it’s between these two. I love them both! Salmon Marinade

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Here’s another good one  Ginger Scallion Crusted Salmon (well they are all good).

Ginger-Scallion Crusted Salmon

I will share this next recipe with you as it was the most popular recipe I posted in February 2010 it had 179 views: Asian Salmon

Asian Salmon

This is another favorite of mine and I would have to say this is my third favorite Salmon recipe: Orange Glazed Salmon
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I make so many salmon recipes I can’t recall what they all taste like. Maybe I should make them again to confirm they are good…I mean if they weren’t good, I wouldn’t be posting them on my blog…

Here’s another one for you Sweet Spicy Glazed Salmon

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This recipe is pretty to me. I LOVE using fresh herbs! I think it just makes food more appealing to the eye, and who doesn’t like fresh herbs? I love them! Roasted salmon with green herbs
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I wanted to make this recipe because it called for Sriracha and I love Sriracha and the pictures from the recipe looked so amazing. I had to make it: Stuffed salmon with sriracha cream sauce

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Another one: Pineapple teriyaki glazed salmon

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this was fabulous Blackened Salmon

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I like every ingredient in this recipe Firecracker grilled salmon
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To me the 3 best things that go with salmon are: Butter, lemon and dill to make  Jamie’s buttery, dill, lemon salmon
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and that brings us to the newest salmon recipe I have made recipe

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced
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Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil,
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sesame oil,
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soy sauce, garlic, ginger, vinegar,
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brown sugar

and whisk well until combined.
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Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
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Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey
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1 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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1/2 teaspoon freshly grated ginger
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1/2 teaspoons toasted sesame seeds
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Combine all ingredients in a bowl and whisk until smooth.
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Pour over salmon.
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Untitled

PW’s Lettuce Wraps

One year ago: Lori’s Crawfish Etouffee

Recipe

1 pound Ground Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
1 whole Onion (small)
1 clove Garlic, Large
1 piece Fresh Ginger (1 Inch Long)
1 whole Red Pepper
1/2 cup Diced Water Chestnuts
3 Tablespoons Chinese Cooking Wine
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 head Iceberg Lettuce
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The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.

Prep the sauce:
Mix together the soy sauce,
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oyster sauce,
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peanut chili sauce,
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hoisin sauce and the sesame oil.
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Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.
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Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.
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Stir fry for 30 seconds, then add the ground meat.
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Brown the meat,
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then add the red pepper
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and water chestnuts,
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stirring constantly.
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After another 3 or 4 minutes, add in the Chinese cooking wine.
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Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.
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Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!
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