30 minute recipe

We served these sweet and spicy Asian pork meatballs at our second Baltimore Supper Club event this weekend and they were a big hit!

Sweet and Spicy Asian Pork Meatballs

pork

ginger (peeled)

garlic (peeled)

Thai chili peppers (trimmed)

scallions

shallot (peeled)

soy sauce

sesame oil

eggs

panko breadcrumbs (plus more if needed)

Salt and pepper

neutral cooking oil (for frying)

honey

dry sake or chicken stock

sriracha (more or less to taste)

neutral cooking oil (for sautéing)

cornstarch

Sesame seeds and sliced scallions (optional)

In a food processor, combine the ginger, garlic, chili peppers, scallions, and shallot and pulse until minced. Add half the minced aromatics to a large bowl (reserve the remaining half of aromatics for the sauce).

To the bowl of aromatics, add the pork, egg, sesame oil, and soy sauce and use your hands to mix all the ingredients together. Note: At this point, you can fry up a dime-sized piece of the mixture to taste for flavor. Adjust the salt and pepper as necessary.

Pour the panko over the mixture and gently work it in with your hands. Do not over-mix the meat.

Roll the mixture into balls, about 1” in diameter and transfer to a plate.

Prepare the Pork Meatballs:

Heat the neutral cooking oil in a large skillet over medium-heat. Add the meatballs, cooking in batches if necessary, for 3-4 minutes per side until well-browned all over and cooked through. They are quite small, so they will cook up quickly! Transfer to a bowl (or crockpot, if taking to an event) and keep warm.

Fry the Pork Meatballs:

In a saucepan, heat the 2 teaspoons neutral cooking oil over medium heat. Add the remaining half of the minced aromatics and cook, stirring often, for 1-3 minutes until fragrant.

Add the sake and bring to a boil. Next, add the soy sauce, honey, sriracha, and sesame oil and whisk to combine. Bring to a steady boil for 10 minutes until reduced and thickened.

Scoop out 2 tablespoons of the mixture and transfer to a bowl. Add the cornstarch and mix until a slurry is formed. Return the mixture back to the saucepan and cook over medium heat for an additional 5 minutes until very thick. Turn off the heat.

Prepare the Sweet and Spicy Sauce:

Pour the sauce over the meatballs and toss to combine. At this point, you can either turn your crockpot to the warm setting to keep the meatballs warm or you can serve as-is! You may also wish to bake the meatball briefly, at 375ºF, for about 15-20 minutes to allow the sauce to thicken up even more!

Right before serving, sprinkle the meatballs with sesame seeds and sliced scallions. Enjoy!

Finish the Sweet and Spicy Asian Pork Meatballs:

While you may not see scallops in curry sauce all that often, believe me, these spicy coconut curry scallops are delicious!

Spicy Coconut Curry Scallops

neutral oil

Roma tomatoes (quartered)

butter

coconut curry paste (your favorite brand, Thai

½ teaspoon crushed red pepper (optional)

chili powder (optional)

stock

coconut milk

scallops (side muscle removed)

Red pepper flakes (optional,

Heat the oil in a wide pot over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes. Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper.

Char the Tomatoes:

Melt the butter into the pot and add the coconut paste. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant. Add the crushed red pepper and chili powder, if using, and lightly sauté until fragrant, about 45 seconds.

Brown the Curry Paste:

Pour in the chicken or vegetable broth and bring to a boil. Taste and season to your preferences. Reduce heat to medium and add the coconut milk. Allow to bubble on medium heat for 10 minutes. Do not allow the sauce to reduce too much or to boil too hard.

Simmer the Sauce:

While the sauce simmers, pat the scallops dry and remove the side muscle. Season liberally with salt and pepper.

Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 4-5 minutes. Turn off the heat and allow the scallops to rest for 1 minute. Remove the lid. If the scallops are opaque, serve immediately. If they need to cook a little longer, cover again and allow the residual heat from the broth to cook them. Do not overcook them!

Cook the Scallops:

Ladle the coconut curry broth and charred tomatoes into a shallow bowl and arrange the scallops in the broth. Garnish with fresh cracked pepper, red pepper flakes, and herbs like cilantro or parsley leaves, if desired. Serve with cooked basmati rice or naan bread, if desired. Enjoy!

To Serve:

This easy Garlic Honey Glazed Chicken is an easy dinner idea that's ready in 30 minutes.&nbsp;&nbsp;

Honey Glazed Chicken

(skinless chicken breast halves)

House Seasoning Blend

butter (divided)

garlic (minced)

brown sugar (packed)

oregano

thyme

basil

red pepper flakes

Preheat oven to 400 degrees F.

Season chicken liberally with salt and pepper.

Add 2 tablespoons butter to a large oven-proof skillet and melt over medium high heat.

Add chicken and sear on both sides until golden brown, about 2-3 minutes per side; set aside.

Add remaining tablespoon butter to the skillet and melt.

Add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.

Stir in brown sugar, honey, oregano, thyme, basil and crushed red pepper until combined.

Return chicken to the skillet.

Place skillet into oven and roast until chicken reaches an internal temperature of 165 degrees F, about 15 minutes.

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal that's ready when you are.

30-minute chicken parmigiana bake

olive oil

(700 grams) chicken breast schnitzels (uncrumbed), halved crossways

brown onion, chopped

garlic cloves, crushed

jar fire-roasted pepper strips, drained

tub diced antipasto chargrilled eggplant, drained (see note)

tomato pasta sauce

Fountain Spicy Red sauce

basil leaves, torn

Devondale Mozzarella Cheese Block (500 grams), thinly sliced

breadcrumbs

Basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

A delicious one-dish dinner: Garlicky baked shrimp and feta with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn&#039;t be simpler!

Baked Feta Shrimp and Tomatoes

shrimp

extra virgin olive oil

garlic (grated

½ teaspoon crushed red chili pepper

black pepper

salt

cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)

block feta cheese

Italian parsley

naan bread

pasta

Preheat oven to 425 (220 C) degrees.

Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili and salt.

Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.

Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.

Serve as is or with naan, pita or pasta.

https://embed.mediavine.com/videos/waqgvghdpqqtsqi6szh1

A delicious one-dish dinner or hearty appetizer: Garlicky baked feta shrimp with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn’t be simpler to make!

Baked Feta Shrimp with Tomatoes

The most delicious creamy vegan Rosé (marinara with cashew cream) sauce ever!!!! Loaded with  veggies like cauliflower, mushrooms, and leeks, this pasta is deliciously nourishing and filling. So easy to make, this dairy-free, oil-free, vegan recipe is perfectly indulgent and irresistible - vegan or not!

Rich Creamy Rosé Pasta Sauce with veggies

olive oil oil

leek

garlic, crushed

mushrooms, rough chop

cauliflower, small florets

broccoli, small pieces

8-10 brussel sprouts, quartered*

zucchini, chunks

8-12 Gardein Meatless Meatballs (optional)

dry basil, oregano, thyme combo

marinara sauce (or any red sauce)

spinach, rough chop

cashew cream recipe (link below)

parsley/basil,

Cashew Cream (if you don&#039;t have any on hand, here&#039;s a link to the full recipe).

Wash and prepare the vegetables of your choice. Use any leftover veggies for this recipe - add them with the spinach since they won&#39;t have to cook for as long as the raw vegetables. NOTE: Use more or less vegetables as per your personal preference. This recipe is totally customizable, choose any vegetables your family enjoys.

Preparing the Vegetables

Trim end, slice through center and rinse dirt from leeks (they often hold a lot of dirt in their layers), thinly cross slice the white and light green parts of the leek and set aside.

Save the dark green section (which is tougher) for a stew or bake where you are cooking it for longer.

OR use 1/2 a white/yellow onion, diced.

Leeks or Diced Onions

Trim the large stalks to add as small dice (or save them for soup, stir fry or ricing) separate or cut into bite-size florets.

Cauliflower and Broccoli

Pro Tip: This is a great recipe to use vegetable scraps because you cut them up and saute them. So use up your cauliflower and broccoli stems, mushroom stems, etc. Keep the bits and bobs and ends of veggies from preparing meals and salads all week and then make this yummy veggie forward rosé sauce on Sunday.

Cut the vegetables into a variety of shapes and sizes to keep the texture of the dish interesting.

Mushrooms - use a variety of mushrooms (rough chop or cut button mushrooms in half)Brussel sprouts - either cut into quarters or shred Zucchini - cut into thick slices and then into quarters (chunks) or diceSpinach - stack, roll, and slice into ribbons or rough chop

Other Vegetable Options

Put salted water on to boil for the pasta. I used spaghetti (Kamut) but this recipe works well with any pasta and is especially good with penne or rotini. Cook as per package directions.

* Reserve a cup of water when draining.

Pasta

In a large stirfry pan, heat oil (use a splash of broth if oil free), leeks or diced onions, garlic, and mushrooms.

Saute for a few minutes until soft and translucent over medium heat.

Add all the &#39;hard&#39; veggies - cauliflower, broccoli, brussels - stir and saute for 5-7 minutes. Deglaze with a splash of broth or wine as you go.

Add zucchini and meatballs (if using) saute for another 2 or 3 minutes.

Add dry spices - oregano, basil, thyme, any Italian spices plus salt and pepper, red pepper flakes to taste.

Add 4 cups of red sauce - your favourite jarred marinara sauce (2 jars or 1 jar plus 2 cups crushed tomatoes) or try this delicious Rich Red Marinara Sauce recipe. Bring to bubbling over medium-high heat.

Stir in spinach (plus leftover cooked veggies if using).

Reduce heat and let simmer for 5-10 minutes or until meatballs are done*.

If the sauce is too thick, add in some or all of the reserve pasta water to desired consistency.

Taste for seasoning and adjust if necessary.

How to Make Creamy Tomato Sauce

* If you are going to add the Gardein meatless meatballs, add them when you add the zucchini and then simmer sauce until meatballs are done (see package directions).

Vegan Meatballs

Just before serving, swirl a dollop (1/4 - 1/3 cup) of cashew cream into the sauce and simmer until warmed through.

Cashew Cream Sauce (5 minutes)

Divide the pasta onto 4 plates or bowls, smother in creamy tomato rosé sauce, an extra swirl of cashew cream, a couple meatless meatballs (if using), a sprinkle of hot pepper flakes, and chopped fresh parsley/basil.

Serve with crusty bun or wedge of warm bread to scoop up the last of the creamy sauce and any tasty bits!

To Serve

Quick and delicious baked boneless, skinless chicken thighs with mustard and shallots. A 30-minute recipe to add to your weeknight rotation!

Baked Dijon Chicken Thighs with Shallots

½ - ¾ pounds boneless, skinless chicken thighs (6-8 pieces)

shallots (about 2 large)

Dijon mustard

tomato paste

lemon (approximately ¼ cup)

thyme (or 1 teaspoon dried thyme)

garlic

black pepper (or to taste)

Preheat the oven to 425 degrees.

Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up.

Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.

Mix the marinade

Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.

You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.

Bake the chicken 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.

Assemble and bake the chicken

https://content.jwplatform.com/videos/EVBGO2fe.mp4

30-minute recipe for juicy and flavor-bomb-tasty baked chicken thighs with mustard and crispy shallots.

Baked Dijon Chicken Thighs

Vegan Japchae is a healthy stir fry of Korean glass noodles without eggs, but tons of flavor from shiitake, spinach, scallion &amp; onions.

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Top Tags

Sweet and Spicy Asian Pork Meatball...

Spicy Coconut Curry Scallops

Honey Glazed Chicken

30-minute chicken parmigiana bake

Baked Feta Shrimp and Tomatoes

Rich Creamy Rosé Pasta Sauce with v...

Baked Dijon Chicken Thighs with Sha...

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The BEST Instant Pot Sloppy Joes Re...

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Black Pepper Garlic Steak Bites

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Kake Udon (Japanese Udon Noodle Sou...

Hot and Sour Dumpling Noodle Soup (...

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30 Minute Cheesy Garlic Shrimp Alfr...

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