Asian Ground Turkey and Green Bean Stir Fry

Ingredients

• 2 tablespoons olive oil, divided
• 1 lb green beans, trimmed and chopped
• Salt and pepper, to taste
• 1 lb ground turkey
• 1/2 cup onion, chopped
• 3 cloves garlic, minced

FOR THE SAUCE:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large skillet, heat one tablespoon of olive oil over medium-high heat.  Once the pan is hot, add green beans and season with a little salt and pepper.
2. Sauté the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans!  Transfer the green beans to a bowl and set aside.
3. Drizzle the remaining tablespoon of olive oil in the hot skillet and add the chopped onion.  Sauté the onion until fragrant and translucent, about 2 to 3 minutes.  Add the garlic and sauté for an additional 30 seconds, being careful not to burn.
4. Add the ground turkey and brown until crumbled and turkey is fully cooked.
5. While the ground turkey is cooking in the skillet, whisk together soy sauce, chili garlic sauce, honey, sesame oil, ginger and seasonings.
6. Add the cooked green beans back into the pan and pour in the sauce, mixing well, making sure to completely coat the ground turkey and green beans.  Let everything simmer for 2 to 3 more minutes, until sauce has thickened.  Serve over hot rice and enjoy!

Nutrition Facts:

• Serving Size: 1/4 of recipe
• Calories: 298
• Sugar: 13.5 g
• Sodium: 794.4 mg
• Fat: 13.5 g
• Saturated Fat: 3 g
• Carbohydrates: 21 g
• Fiber: 3.6 g
• Protein: 25.7 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Honey Sriracha Glazed Meatballs

 

Ingredients

FOR THE MEATBALLS:

• 2 lbs lean ground turkey
• 1 cup whole wheat panko breadcrumbs
• 2 eggs
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE SAUCE:

• 1/4 cup Sriracha
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1/2 teaspoon sesame oil

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Nutrition Facts:

• Serving Size: 5 meatballs
• Calories: 296
• Sugar: 9 g
• Sodium: 648.9 mg
• Fat: 10.8 g
• Saturated Fat: 3.2 g
• Carbohydrates: 18.7 g
• Fiber: 1.4 g
• Protein: 26.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Easy Twisted Chocolate Croissant French Bread

 

EASY TWISTED CHOCOLATE CROISSANT FRENCH BREAD

yield: 4 SMALL LOAVES

 

prep time: 1HOUR HR 30MINUTES MINS

cook time: 20MINUTES MINS

chilling time: 1HOUR HR

total time: 2HOURS HRS 50MINUTES MINS

INGREDIENTS

• 1 cup (227 g) salted butter, cool room temperature
• 2 cups warm water, 105-110 degrees F
• 1 tablespoon instant or active dry yeast
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 4 3/4 (675 g) cups all-purpose flour, more or less (see note)
• ¾ to 1 cup (113 to 170 g) coarsely chopped good-quality semisweet or dark chocolate (see note)

INSTRUCTIONS 

• For the butter packet: grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn't have to be exact, but should be close to those dimensions). Fold the two short edges of the parchment in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
• Keep those edges folded in and fold the top and bottom edges in about 1 3/4-inches. It should form a little parchment packet when folded with the center rectangle dimensions about 8 1/2-inches by 7-inches. See pictures in the post for a visual.
• Unfold the parchment. Cut the butter into large pieces and place in the center of the parchment. Fold up the packet using the pre-creased folds and flip over so the folded edges are on the bottom.
• Use a rolling pin, lightly tap the butter (too much aggression here and the parchment could rip) until it starts to flatten and merge into a thick square. Continue tapping or use the rolling pin to roll the butter into a thin sheet so it reaches all the edges of the parchment packet and has a relatively even thickness. Place in the fridge to chill while you make the dough.
• For the dough: In the bowl of a stand mixer fitted with the dough hook, add the water, yeast and sugar, and let sit until foamy, 2-3 minutes. Add the salt and flour and mix until a soft dough forms that clears the sides of the bowl. Add more flour, a little at a time, if the dough is sticking to the dough hook or sides of the bowl.
• {It's REALLY important that this dough is not over floured and stiff or it will be hard to roll it out. On the flip side, a dough that is too soft and sticky can be problematic, too. Try for a dough that is soft and slightly sticky but easily clears the sides of the bowl. It should leave a light residue on your fingers but not be overly wet and sticky.}
• Knead for 3-4 minutes until the dough is soft and smooth.
• Cover the bowl or transfer the dough to a lightly greased bowl and cover. Let rise until doubled, about an hour.
• Lightly punch out the dough and turn out onto a lightly floured counter. Roll into a rectangle about 18-inches by 11- or 12-inches.
• Take the butter packet out of the refrigerator, and unfold the parchment (but leave the butter on the parchment paper). Place the butter packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the butter leaving the butter sheet on the dough.
• Work quickly and don't over work the dough during the next couple steps of folding and rolling so the butter doesn't get too soft!
• Fold one short side of dough about halfway to 2/3 over the butter. Fold the other short side of dough over the butter, overlapping the first folded side by about an inch.
• Fold the top and bottom edges over about 1/2- to 1-inch and press to seal.
• Fold the dough in half (from right to left or vice versa) once more.
• Starting in the center, roll the dough out into a long, thin rectangle, about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll again.
• Sprinkle about 2/3 of the chocolate over the dough all the way to the edges. Press chocolate lightly into the dough.
• Fold one short edge of the long rectangle into the center over the chocolate. Repeat with the other short edge so they meet in the middle. Sprinkle remaining chocolate on bottom half of the dough, pressing the chocolate lightly into the dough.
• Fold the dough in half over the chocolate (from one of the short sides).
• Let the dough rest for 2-3 minutes. Prepare two half sheet pans by lining with parchment paper. Preheat the oven to 375 degrees F (400 degrees F for a darker crust).
• Roll into a 12-inch or 13-inch square. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll again. Cut the square into four strips.
• Take each strip, twist it 3-4 times and place on the prepared sheet pans (two strips per sheet pan, spaced several inches apart).
• Cover and let rise until noticeably puffy (the dough can rise in the refrigerator overnight or for several hours - when taking out of the refrigerator, if it hasn't risen enough, let it come to room temp and continue rising until nearly doubled). You don't want to let these loaves rise in an overly warm spot or the butter will melt before it hits the oven and you won't get the flaky, buttery layers.
• Bake the loaves until nicely golden, 20-22 minutes.
• Immediately out of the oven, use a pastry brush to brush any leaked butter on the sheet pan over the top of the loaves.
• Serve warm or at room temperature. Bread can be sliced or torn into pieces.

NOTES

Flour: the exact amount of flour will depend on a lot of factors, mostly how you measure the flour. If you aren't using a kitchen scale, gently fluff the flour, scoop and then level. You may need a bit more flour if the dough is too sticky; it's totally fine to continue adding flour a little bit at a time until a soft, slightly sticky dough is formed that clears the sides of the bowl. I have not tried this recipe with whole wheat flour. 

Chocolate: good quality chocolate is key here for taste and meltability. I use Ghirardelli bittersweet chocolate chips and coarsely chop them, but other chocolate chips (especially other brands like nestle or generic brands) won't melt/work as well as Ghiradelli or Guittard. A coarsely chopped high quality bar of chocolate would work well, too.

Helpful Tip: to ensure the butter doesn't get too soft or squeeze out of the dough when folding and rolling, make sure to work quickly and effectively once you start folding and rolling. Use quick, sure motions with the rolling pin and don't over work the dough. Also, make sure you aren't stretching the dough when folding it over. This could create super thin layers of dough that tear easily or cause the butter to peek through when rolling. 

Asian Caramel Slow Cooker Pork

 

Slow Cooker Asian Caramel Pulled Pork

Asian Caramel Slow Cooker Pulled Pork is crazy tender smothered in the most addicting savory, sweet and spicy sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger and garlic. You will be licking your plate -  and the slow cooker. 

 CuisineAsian

 Prep Time10minutes minutes

 Cook Time5hours hours

 Total Time5hours hours 10minutes minutes

 Servings8 -10 servings

Ingredients

• 4-5 lbs. pork shoulder/pork butt trimmed of excess fat
• 2 tablespoons vegetable oil

Wet Rub

• 2 tablespoons toasted sesame seed oil
• 2 tablespoons ginger powder (sounds like a lot but it's amazing)
• 1 tablespoon garlic powder
• 1 tsp EACH salt, onion powder
• 1/2 teaspoon black pepper

Slow Cooker Sauce

• 1/2 cup coconut milk
• 1/2 cup reduced sodium soy sauce
• 1/3 cup Japanese sweet rice wine/mirin (may substitute dry sherry)
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons fish sauce
• 1 tablespoon Sriracha/ Asian hot chili sauce
• 1 tablespoon cornstarch

Caramel Sauce

• 1 1/4 cup packed brown sugar
• 1/4 cup water

Instructions

• Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.
• Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 2 tablespoons vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
• In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over pork.
• Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.
• Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.
• To make the Caramel Sauce, add brown sugar and water to large skillet and boil over medium heat for 1 minute, whisking constantly. Don't overcook or it will harden! Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour desired amount of Caramel Sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired.
• Serve with rice/veggies/etc. and my Slow Cooker Caramel Pork Tacos with Pineapple Snow Pea Slaw are coming soon!

Notes

OVEN:  Tightly cover and bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours or until super tender. Check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed.

Instant Pot Mashed Potatoes

 

LIFE-CHANGING INSTANT POT MASHED POTATOES

yield: 6 SERVINGS

 

prep time: 32MINUTES MINS

cook time: 8MINUTES MINS

total time: 40MINUTES MINS

INGREDIENTS

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• ½ teaspoon garlic powder
• ½ cup sour cream

INSTRUCTIONS 

• Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
• Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
• Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
• While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
• When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
• Drain the potatoes in a colander over the sink, discarding the cooking liquid.
• Return the potatoes to the insert of the Instant Pot and coarsely mash.
• Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
• Add salt and pepper to taste.
• Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
• When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

NOTES

Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. 

Instant Pot: I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn't exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.