This is a very simple recipe to make and the meatballs go great with angel hair pasta with garlic butter. Make these in advance and freeze until you need them. Use in meatball sandwiches (with the mango salsa), pasta, or just as an appetizer.
There are many variations on these including using ground turkey instead of chicken, but i have not tried this with ground beef. I tried these when I wanted something new and lower fat than regular meatballs. NOTE: I have not tried these in spaghetti sauce.
Chicken meatballs:
1 lb ground chicken (for chunkier meatballs use finely diced chicken)
1/2 cup crushed pineapple
1/4 cup Teriyaki marinade
Nature's Seasoning to taste
dash ground ginger
pinch of crush garlic
mix all ingredients well in a bowl. If the mixture is too thin to form meatballs (it shouldn't be but it depends on the fat content of the ground meat) add a little panko breadcrumbs or instant mashed potato flakes. Just don't make them too dry as they do dry a little in the cooking. I like to marinate the mixture overnight but it can be used immediately.
Form meatballs in 1" rounds. Either bake them or fry them in a lightly oiled skillet. I find baking them is easier. If you bake use a 350 degree oven for about 15-20 minutes turning them halfway through to ensure even brownness. If you fry them use a light oil and lightly brown on all sides at medium heat then lower heat and finish cooking turning often. This should be about 10-15 minutes. The meatballs should be at least 160 internal temp. If you dont' have a meat thermometer (get one hehehehe) test doneness by inserting a toothpick or knife into the center of one-if it comes out clean they are done. If all else fails cut one in half-they should be a uniform color and temp. Please make sure they are cooked thoroughly as you can get sick from under done chicken.
Serve as appetizers with pineapple chutney dipping sauce or sweet and sour sauce, on top of garlic butter angel hair pasta, or as a meatball sandwich with mango salsa. Or experiment. Try them in your favorite dish instead of beef.
Tuesday, September 6, 2011
Hawaiian Enchiladas----TexMex with a Hawaiian twist
These are a favorite at our corner bar on Friday Pau Hana with pupus. (Friday after work with appetizers)
These enchiladas can be made without the Hawaiian ingredients so don't be afraid to experiment! The trick to making these is to not drown the enchiladas in the sauce, light coat them before baking. They come out tasty and slightly firm, not too soggy. I prepare them and cut in thirds prior to baking to make about 60 pupus. They can then be eaten off a toothpick for a simple pupu or you can leave them whole and serve for a delicious dinner.
These do not take very long to make but assemble all the ingredients first in order to save time (and clean up) and have your oven warmed up to 350 before you bake.
Enchiladas: Makes 10 enchiladas (or 30 pupu size)
1 package 10" flour tortillas
2 cups enchilada sauce (recipe below or use Rosita's red enchilada sauce)
diced onion (amount is dependant upon how much you like)
1/2 cup taco seasoning (I use Tone's from Sam's club but any will work)
1 lb ground beef (for a lighter alternative use ground turkey-no one will know the difference)
3-4 links Italian sausage (if you like spicy use the hot sausage)
1 12-16 oz link Portuguese sausage diced or about 1 lb ground Portuguese sausage (this is a locally made spicy sausage, it comes in mild and hot and is a nice change from regular sausage in just about everything-it is also less fatty than regular sausage)
2 cups cooked black beans (or 1 can rinsed and drained)
3 jalapeno peppers diced (if you like really spicy add a habenero or thai chili pepper)
In large saucepan brown Portuguese and Italian sausages until lightly brown. Add ground beef/turkey and cook until brown. Add onions, peppers, and beans. Make sure you add a little salt/pepper or Nature's Seasoning to this mix. As you are cooking stir frequently to break into tiny bits.
When the meat mixture is browned (drain if you desire but the grease helps add flavor at the end...note if using ground turkey there will be very little grease) add the taco seasoning and the peppers. Mix well to coat all the meat. If necessary add a little water but very little to coat only. You do not want a soupy mixture. If too soupy simmer until thick. Your mixture should be very thick with little to no juice as this cooks out as the mixture cooks.
When the meat mixture is done, heat the tortillas for 30 seconds in the microwave. This just makes them pliable.
To assemble:
spoon 2-3 tablespoons full of meat mixture into each tortilla and roll. If you are making pupus now is the time to cut them in thirds. Place into non-stick baking dish or dish lined with non-stick aluminum foil (i love this invention as clean up is a breeze). Continue for all tortillas. You can add grated cheese into the tortillas if you like.
When all enchiladas are in the pan spoon the sauce over the top, just covering the full enchilada---do not drown them or they will come out soggy. top with grated cheese, diced onions, peppers, or your favorite topping. Bake at 350 for 10-15 minutes. You are just trying to heat them though and give the sauce time to bake into the enchilada.
Remove from oven and serve.
I add a little grated cheese, sliced olives, and onions to mine and diced tomatoes and peppers to Ken's right before serving. Don't forget your favorite condiment; i.e. salsa, sour cream, guacamole, etc.
These are big enough to be a meal but you can add rice and beans if you wish.
Enchilada sauce: I used to make this when I lived in Texas but now find the can sauce easier as I do not have a full four burner stove right now. All amounts are approximate as I just season and don't really measure. Taste often and adjust to your taste.
Mix all ingredients in a sauce pan and simmer for about an hour. This isn't really cooking it as much as melding all the flavors into a wonderful sauce. Add water as necessary to make as thin or thick as you desire.
This sauce will keep for up to a week if store in tightly closed container in the fridge. You can also make in advance and can it in a canning jar and it will keep on the shelf for quite a while.
These enchiladas can be made without the Hawaiian ingredients so don't be afraid to experiment! The trick to making these is to not drown the enchiladas in the sauce, light coat them before baking. They come out tasty and slightly firm, not too soggy. I prepare them and cut in thirds prior to baking to make about 60 pupus. They can then be eaten off a toothpick for a simple pupu or you can leave them whole and serve for a delicious dinner.
These do not take very long to make but assemble all the ingredients first in order to save time (and clean up) and have your oven warmed up to 350 before you bake.
Enchiladas: Makes 10 enchiladas (or 30 pupu size)
1 package 10" flour tortillas
2 cups enchilada sauce (recipe below or use Rosita's red enchilada sauce)
diced onion (amount is dependant upon how much you like)
1/2 cup taco seasoning (I use Tone's from Sam's club but any will work)
1 lb ground beef (for a lighter alternative use ground turkey-no one will know the difference)
3-4 links Italian sausage (if you like spicy use the hot sausage)
1 12-16 oz link Portuguese sausage diced or about 1 lb ground Portuguese sausage (this is a locally made spicy sausage, it comes in mild and hot and is a nice change from regular sausage in just about everything-it is also less fatty than regular sausage)
2 cups cooked black beans (or 1 can rinsed and drained)
3 jalapeno peppers diced (if you like really spicy add a habenero or thai chili pepper)
In large saucepan brown Portuguese and Italian sausages until lightly brown. Add ground beef/turkey and cook until brown. Add onions, peppers, and beans. Make sure you add a little salt/pepper or Nature's Seasoning to this mix. As you are cooking stir frequently to break into tiny bits.
When the meat mixture is browned (drain if you desire but the grease helps add flavor at the end...note if using ground turkey there will be very little grease) add the taco seasoning and the peppers. Mix well to coat all the meat. If necessary add a little water but very little to coat only. You do not want a soupy mixture. If too soupy simmer until thick. Your mixture should be very thick with little to no juice as this cooks out as the mixture cooks.
When the meat mixture is done, heat the tortillas for 30 seconds in the microwave. This just makes them pliable.
To assemble:
spoon 2-3 tablespoons full of meat mixture into each tortilla and roll. If you are making pupus now is the time to cut them in thirds. Place into non-stick baking dish or dish lined with non-stick aluminum foil (i love this invention as clean up is a breeze). Continue for all tortillas. You can add grated cheese into the tortillas if you like.
When all enchiladas are in the pan spoon the sauce over the top, just covering the full enchilada---do not drown them or they will come out soggy. top with grated cheese, diced onions, peppers, or your favorite topping. Bake at 350 for 10-15 minutes. You are just trying to heat them though and give the sauce time to bake into the enchilada.
Remove from oven and serve.
I add a little grated cheese, sliced olives, and onions to mine and diced tomatoes and peppers to Ken's right before serving. Don't forget your favorite condiment; i.e. salsa, sour cream, guacamole, etc.
These are big enough to be a meal but you can add rice and beans if you wish.
Enchilada sauce: I used to make this when I lived in Texas but now find the can sauce easier as I do not have a full four burner stove right now. All amounts are approximate as I just season and don't really measure. Taste often and adjust to your taste.
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1 (6 ounce) can tomato sauce
1/2 cup hot sauce- I use Da Kine Hot (locally made) or Kilauea Fire sauce but I used to use Franks Red Hot sauce
water---usually about 1 to 1 1/2 cupsMix all ingredients in a sauce pan and simmer for about an hour. This isn't really cooking it as much as melding all the flavors into a wonderful sauce. Add water as necessary to make as thin or thick as you desire.
This sauce will keep for up to a week if store in tightly closed container in the fridge. You can also make in advance and can it in a canning jar and it will keep on the shelf for quite a while.
Monday, September 5, 2011
Mango Pineapple Salsa
Several people have asked me for this recipe so I thought this would be my first post. Its a very simple recipe so I am not sure why so many people want me to make this for them, but here it is. And remember edit to your taste. The first day this salsa is not very hot but the second day, etc. it gets hotter. Unless you 'can' it (and yes I do mean with a canning jar) I don't recommend making more than you can use within a week.
2-3 Ripe yellow Mangoes-peeled, seeded, diced
1/2 pineapple diced-if you don't have fresh use 1 16 oz can in natural juices
1/4 cup finely chopped Cilantro or 1/8 cup dried
1/4 cup finely diced Ginger root (yes peel the root first) or 1.5 teaspoons ground ginger
1 large onion diced-do not use sweet onions but just regular yellow or white onion
1/4 cup vinegar-apple cider vinegar gives best flavor but any will do
4-5 jalapeno peppers diced or (red ones add best color but there is no difference in flavor)chopped in food processor
1-2 Thai chili peppers-omit if you do not like spicy
1 habanero pepper diced- omit if you don't like spicy
Mix all diced ingredients, add vinegar and stir well. Cover and chill at least an hour before serving.
This makes a great chunky salsa for a side dish or a topping on fish tacos.
You can also mix all of the above ingredients in a food processor if you do not like chunky salsa. It tastes the same and is better as a condiment if blended well.
2-3 Ripe yellow Mangoes-peeled, seeded, diced
1/2 pineapple diced-if you don't have fresh use 1 16 oz can in natural juices
1/4 cup finely chopped Cilantro or 1/8 cup dried
1/4 cup finely diced Ginger root (yes peel the root first) or 1.5 teaspoons ground ginger
1 large onion diced-do not use sweet onions but just regular yellow or white onion
1/4 cup vinegar-apple cider vinegar gives best flavor but any will do
4-5 jalapeno peppers diced or (red ones add best color but there is no difference in flavor)chopped in food processor
1-2 Thai chili peppers-omit if you do not like spicy
1 habanero pepper diced- omit if you don't like spicy
Mix all diced ingredients, add vinegar and stir well. Cover and chill at least an hour before serving.
This makes a great chunky salsa for a side dish or a topping on fish tacos.
You can also mix all of the above ingredients in a food processor if you do not like chunky salsa. It tastes the same and is better as a condiment if blended well.
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