Tag Archives: Asian

Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.

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In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.

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In bowl, toss beans with remaining oil; season.

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Top meat loaf with remaining teriyaki sauce and surround with beans.

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Bake until meat loaf edges are browned and beans are tender, 20 minutes.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

Ginger Teriyaki Sliders

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

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Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

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Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

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Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

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Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

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