Bring A Little Piece of China Home

As some of you know, last month, I debuted as a new Blog Ambassador for the Children's Museum of Indianapolis. This is such a honor for me, and I'm so incredibly excited to be associated with a place I've enjoyed since, literally, I was a kid; and now share with my son!

For my first post, I wanted to visit the museum, and then find a way to bring the fun home, and of course, in true EMM fashion, into my kitchen. Plus, it gave us a chance for a mini road trip and a family day FULL of fun!

One of Alex's favorite exhibits this time around was Take Me to China. I'm not kidding when I say we felt like we stepped onto a plane and entered a new land. There were so many things to learn, interact with and do, it truly was like visiting the Orient right at home.

Inside the exhibit, his hands down most favorite thing to experience was the restaurant. Yep, an entire area where kids can pretend to run a traditional Chinese restaurant. He took our orders, "cooked" the food, and served it to us! Well, that certainly got me brainstorming as to how we could have some of the same kind of fun at home!

That's easy! We'll make some Chinese food! I'm talking take-out quality, but simply made in your own kitchen! You know how much I love recreating favorites from the take out menu with fresher ingredients and without all the preservatives!

If your family loves Chinese food, they are going to flip for this, and you're going to love how easy it is. Perfect for a busy weeknight. And if you live within driving distance to Indianapolis, be sure to take a trip to China soon! Oh, and be on the look out for all of my posts for the TCM blog coming soon!

Cashew Chicken with Fried Rice

Originally Posted on the Children's Museum of Indianapolis Blog

2 1/4 lbs. boneless chicken tenders, cubed

3 large garlic cloves, minced

1/2 c. soy sauce

1/4 c. corn starch

1/4 c. vegetable oil

1 bunch green onions, chopped

8 oz. button mushrooms, thickly sliced

1/3 c. sweet chili sauce

1 c. cashews, reserve a few for top

Black Pepper to taste

Fried Rice

4 c. leftover brown rice*

1 (12 oz.) bag frozen peas and carrots, thawed

2-4 TBS soy sauce, to taste

3 eggs, beaten

2 TBS vegetable oil

In a large skillet, heat 1 TBS oil over medium heat. Add egg, and stir to scramble. When cooked, remove with slotted spoon to paper towel lined plate.  Wipe out pan, and add 1 TBS oil. Place rice in skillet and let fry until you can hear it sizzle. Then start stirring. Add peas and carrots and soy sauce. Stir and saute' until flavors combined, about 10 minutes. *NOTE* I make my rice in the morning and let it sit in the fridge all day. You can even make it the night before!

 In a small bowl whisk together soy sauce and cornstarch until smooth. Place chicken in a large bowl, season with black pepper. Add garlic. Pour soy mixture over. Mix well. Allow to sit at room temperature for about 10 minutes. In a large skillet, heat oil over medium-high heat. Add chicken. Saute', stirring frequently, until no longer pink, about 7 minutes. About half way through, add mushrooms. When chicken is done and mushrooms are brown, add onions, chili sauce and cashews. Stir to combine. Serve with fried rice. Sprinkle with extra cashews.

Shared at Weekend Potluck

Even More Take Out At Home

So...we aren't having the best of luck when it comes to our favorite Chinese restaurants here in town. Let me explain. We live next to a shopping plaza, and we were lucky enough to fall in love with a Chinese buffet that went in a few years back. Fortune Buffet was a tasty, budget friendly place for us to take our little "big eater" to fill him up. But even more than we enjoyed their buffet, we loved zipping over there for their take-out. They were one of the few buffets in town that when you ordered it to-go, they made it fresh and just didn't get it off the buffet. And oh, could they make some tasty food! In fact, we said on multiple occasions we enjoyed their take-out more than the buffet. Well, here about 6 months ago, a sign went up on the door that they were "finding a new location." Evidently they never did, because they haven't opened again any where we can find, and we miss them.

So then, last summer a place went in called The Paper Lantern. It was actually a family owned business specializing in Chinese and Vietnamese cuisine. Mr. Everyday actually tried them first, raved about them, went in so many times for lunch that he became a regular and got to know the owners, and then turned little man and I on to them too. They were super inexpensive, and had tasty, traditional food. We loved it!

Well, about a month ago, we were sitting here one evening when a news alert came on saying a fire had broke out at a Fort Wayne restaurant, and due to the extremely cold temps and winds, fire fighters were having a hard time getting in under control. Sadly, it was The Paper Lantern, and the entire thing was destroyed. Nothing left. It was so incredibly sad to watch and see the aftermath. The couple that owned it is completely devastated and while they hope to rebuild, aren't sure if they can go through it again. I guess only time will tell.

Now, with those back stories, you can understand why I've been pretty desperate to recreate some of our favorite Chinese foods in my own kitchen. This one happens to be the hubby's favorite. When ordering Chinese take-out, 9 times out of 10, this is what he would order.

Honestly, I never knew it could be so easy to make at home. But this could be a weeknight supper with no trouble at all! The most important thing to remember is you want to use pre-cooked rice! It makes for the best fried rice. I think the best way to do it is to make the rice the night before, put in the fridge over night and when it's time for supper, you're off to a good start!

I told my husband we have to stop raving about restaurants we love, because we seem to be a bit of bad luck. But until we find another place we love as much as we did these two, at least we can still enjoy favorites at home!

Shrimp Fried Rice

1 (12 oz.) bag frozen small 60/80 ct. , tail off, shrimp, thawed

4 c. pre-cooked brown rice (see note below)

1 (12 oz.) bag frozen peas and carrots

3 green onions, chopped on a bias

1/2 tsp. cornstarch

2 TBS oil, divided

3 eggs, beaten

2 TBS soy sauce

Salt and Pepper to taste

In a medium bowl toss shrimp, cornstarch, salt and pepper. Allow to sit at room temperature for 10 minutes. Heat a very large skillet on high heat. Add 1 TBS oil and swirl to coat pan. Add shrimp, and move around so they aren't overlapping. Do NOT move for 30 seconds and allow to fry. Flip over and fry for another 30 seconds, until almost cooked through. Remove with a slotted spoon to plate, leaving behind as much oil as possible. Turn heat to medium. Add eggs, stirring very quickly to scramble. When eggs are almost done, dish out and add to plate with shrimp. Wipe skillet out and return to high heat. Coat with other 1 TBS oil and saute green onions about 15 seconds. Add rice and stir well to mix. Allow the rice to cook untouched for 1-2 minutes until a sizzle is heard. Toss the rice to cook on all sides. Add 1 TBS soy sauce and stir well. Add shrimp, peas and carrots and eggs back in to finish cooking. Cook until heated through, about 5 minutes. Add another 1 TBS soy sauce, mix and serve hot. *NOTE* I find the best rice to use is made 24 hours ahead of time, and chilled in fridge.

Shared on The Country Cook Mar. 14, 2014

 

Take Out Woes

 It has been a busy day, you're exhausted, want something delicious for supper, but don't want to lift a finger. Oh look, that take-out menu from your favorite Chinese restaurant is staring at you from where it hangs on the fridge. Yes! Problem solved. 

So you get everyone's orders, call it in and tell the hubby to pick it up on his way home from work (This is how it works in my house, you can mold the details to fit your story...) Yay! He's home! Bring on the hot and sour soup, noodles, crab ragoon....oh I'm drooling just thinking about it. 

But you know what takes the joy out of this tale? The total! Whew...even our "hole in the wall" Chinese place has had to raise their prices in today's economy and the cheap take-out isn't so cheap anymore. 

I am in no way complaining about them having to do what they need to, we are all feeling the pinch in our wallets. The price of everything is going up every single day, and nobody is immune. I completely understand why that container of Pad Thai is a few dollars more than it was just a few months ago; but it makes me sad. Sad for the restaurant, because you know they are probably struggling, still feeling the effect of the pandemic on top of everything else. Sad for us because we can't support them as much as we would like to. Sad for my stomach because I can't fill that craving as often as I want! 

One way to enjoy the take-out dishes we love and stay on budget is to make them at home. It's not a new concept, just something many people are getting back to lately. I know the restaurant copycat recipes on this blog have been getting a LOT of views! 

My Shrimp Fried Rice has always been a popular recipe, so I know this sweet version will be a hit too! Pineapple Fried Rice is a great side dish with some store bough frozen egg rolls, or add some protein (chicken, shrimp or pork) for a full meal. 

The sweetness of the pineapple really adds a depth of flavor to a savory dish. If you're a fan of sweet and salty, you know what I'm talking about!

Put that take-out menu back in the junk drawer. I promise this is almost as easy as picking up the phone, and will definitely save you a few bucks in the long run. 

Pineapple Fried Rice

3 cups cooked brown rice

1 medium yellow onion, finely chopped

3 garlic cloves, minced

3 green onions, chopped

1 (12 oz.) bag frozen peas and carrots, partially thawed

1-2 TBS sesame oil

3 TBS soy sauce

1/2 tsp dried ginger

2 TBS olive oil

1 (20 oz.) can pineapple tidbits, well drained

Black Pepper, to taste

In a small bowl whisk together soy, sesame oil, ginger and black pepper. Set aside. In a large skillet or wok over medium hit heat, sauté onions and garlic in oil until soft, about 4 minutes, stirring constantly. Add peas and carrots and cook 2-3 minutes. Add cooked rice and soy sauce mixture. Stir well and cook 7 minutes until flavors combine. Lower heat to medium low. Add pineapple and green onions. Stir gently to combine. Serve immediately with extra soy on the side. 

Crock Pot Chinese

I know so many of you are like me and always on the lookout for ways to enjoy restaurant or take out favorites at home, easily and economically. Sure, we can all hit the drive thru or reach for the take-out menu, but if we can enjoy those same favorite dishes, while knowing exactly what goes into them; and easier on the wallet, why not??!!

And this time, I've got even more great news for you. This take out knock off is made even more simple with the addition of our favorite kitchen appliance,..the slow cooker! 

That's right, a little prep work in the morning before work, and you can come home to a delicious Asian inspired meal, mostly done. Fry up some rice and you've got dinner ready. Your family is going to love this one! It's full of flavor and tastes like something that would come out of one of those cute little white take-out boxes!

With the holiday rush just around the corner, we are all going to be relying on simple meals that can feed a crowd that don't break the bank; and don't keep us in the kitchen all day long. This fits all of those needs perfectly! 

Chinese food and the Crock Pot. Who knew they could be such a match made in heaven? If you never thought so, this recipe will make you a believer...and say "yum" at the same time!

Crock Pot Ginger Orange Beef From Midnight Baker

2 lb. round steak, cut into 1/4 inch slices

1 ( 8 oz.) can sliced water chestnuts

1 (11 oz.) can mandarin oranges, juice reserved

8 oz. white button mushrooms, sliced thick

1 small onion, thinly sliced

1 c. beef broth

1/3 c. soy sauce

2 TBS canola oil

1 tsp. ground ginger

2 TBS cornstarch

Sesame Seeds, for garnish

Salt and Pepper to taste

Fried Rice

4 c. cooked brown rice, chilled overnight

12 oz. bag frozen carrots and peas, thawed

2 eggs, beaten

2 TBS canola oil

Soy Sauce

Spray Crock Pot with nonstick spray. Heat 1 TBS canola oil in large skillet over high heat. Add beef slices, in batches if necessary, browning on all sides. Season with salt and pepper. Place beef in slow cooker. Heat other 1 TBS oil over medium-high heat. Add mushrooms, onion and water chestnuts. Saute until onions begin to soften and mushrooms browned. Add soy sauce and scrape bits from bottom of pan. Place mushroom mixture over beef in slow cooker. Mix reserved mandarin orange juice and beef broth together in a small bowl. Add cornstarch. Whisk well until smooth. Pour into slow cooker. Cover and cook on LOW for 8-10 hours. When almost ready to eat, heat 1 TBS oil in large skillet. Add eggs and scramble well. Remove from pan. Heat remaining TBS of oil and  add pre-cooked rice. Stir until starting to brown. Add thawed veggies and soy sauce to taste. Stir and cook until heated through. Add eggs back in. When ready to serve, place beef mixture over fried rice. Top with orange segments and sprinkle with sesame seeds. 

Shared on The Country Cook Nov. 14, 2014

Chinese at Very Good Recipes

Around The World

For those who are lucky enough to have many stamps on their passport, I salute you! Traveling around the world and seeing all the wonderful places, meeting new people and experiencing exotic cuisines is something I hope to do one day, but for now, I don't even own a passport! It's okay, don't be sad for me. I can be transported anywhere I desire to be, all within the 4 walls of my kitchen and w/ skillet and spatula in tow. That's right, I use food to take me to the places of my wildest dreams. Rather it be take me "home" to my parents, or to some far away land, I can travel 7 days a week if I want. Or more so, if I have the energy! I love to have complete dinners dedicated to one are of the world--Mexico, Italy, China, Germany, etc. However, one thing I had never tried my hand at was making fried rice at home, until now. Alex loves pot stickers and he asked to have them for supper one night, and I figured what better side dish to go with! Now I will fully admit, I take help from the store and buy them in the frozen section (Tae Pei makes some really good ones), but I like to serve something homemade to make up for it! I found this super easy basic recipe and love the fact I can add to it if I have more time or keep it simple b/c it's yummy just the way it is. No need for a suitcase, no need to pack, you can take a trip in the comfort of your own kitchen!


Fried Rice Adapted from Food.com

4 c. cold cooked brown rice (I did this in the morning and kept in fridge all day)
2 green onions, chopped
1 tsp salt
Pepper to taste
4 TBS vegetable oil
3 TBS soy sauce
2 large eggs

Lightly beat the eggs w/ salt and pepper. Heat an electric skillet to 350. Add 2 TBS oil. When oil is hot, add eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out skillet. Add remaining 2 TBS oil. Add rice. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in soy sauce, green onions and eggs. Cook until heated through.

Shared on This Chick Cooks Aug. 10, 2011
Shared on Lark's Country Heart Aug. 10, 2011
Shared on Lady Behind The Curtain Aug. 10, 2011
Shared on Miz Helen's Country Cottage Aug. 11, 2011
Shared on Around My Family Table Aug. 11, 2011
Shared on Prairie Story Aug. 11, 2011
Shared on Mangoes and Chutney Aug. 12, 2011
Shared on It's A Keeper Aug. 12, 2011
Shared on Jam Hands Aug. 15, 2011
Shared on Everyday Sisters Oct. 23, 2011

Featured on Everyday Sisters Oct. 30, 2011

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Soul Food Saturday

You know the days that you’re so busy the planning of dinner takes a back seat? With thoughts somewhere in your head that you know you have a box of something that will be a quick fix? Today happened to be one of those days. Then low and behold I found that “quick fix” box, but to the irony I find I am missing the main ingredient. So, in comes the whole new idea.

 

 

Jambalaya with a Twist

1 pound hot sausage links 

1 pound imitation crab meat-flaked

3 tsp. cumin

1 family pack chicken fried rice -2 seasoning and 2 rice pouches

2¾ c. Hot water

 

In a large skillet cook sausage to package directions. After sausage is fully cooked, remove from the pan and set aside. Add hot water, seasoning pack, cumin and rice. Stir to combine. Bring to a boil and cover. Reduce heat to simmer and cook 20-25 minutes or until rice is completely cooked and water has absorbed. Stir occasionally. Slice sausage on a bias, and flake crab meat. In the last 5 minutes of cooking stir in sausage and crab meat. When done, rice will be tender, sausage and crab meat will be warmed through.

Be Adventerous

Before my husband came long, I wasn't the adventurous eater I am today. I was always a good eater, mom and dad made sure of that, but I just didn't have the opportunity to try so many new things until Adam shared them with me. He loved all different cuisines and forced me to try things I had never dreamt of. And for the most part, I discovered I loved them too. Sushi, Calamari, Raw Tuna, just to name a few. Oh, and of course Korean food, which is where today's recipe comes in.

We have this little Korean restaurant here in town, a little "hole in the wall" if you will, and the first time he took me there I was not impressed. That will teach me not to judge a book by its cover! I had NO idea what to order, but he guided me to something he was pretty sure he knew I would love, and he was right! 

If you've never had Bibimbap, it literally means "mixed rice." It is this huge rice, meat, veggie mixture, and then...here is my favorite part...it has an ooey gooey fried egg served on top. Why? Because the minute you cut into it, the warm yolk covers everything making it's own sauce. I know it might sound weird, but you have to take my word for it...one bite and you will be hooked. 

Every time we go, I order the same thing, savor each and every bite and am always sad when it's gone. So it was about time I made a version at home we could enjoy any time. 

You can easily adapt this to include veggies you love, these are what I had on hand. You can also add some sriracha or garlic chili paste if you like it hot! 

And don't get overwhelmed! It really isn't a complicated recipe, it just has a lot of steps. But you can prep the veggies, and even pre-cook the rice too! Then all you have to worry about is the beef and frying up some eggs. Just take your time and take it one step at a time. No lie- I made this on a Monday night, with 1 hour until dinner had to be ready for Alex to eat before Tae Kwon Do, and Max was at my feet the whole time! My point? If I can do it, YOU can too! 

If you aren't a very adventurous eater, or maybe your kids won't touch anything that isn't a chicken nugget or hot dog, I urge you to start small. Try something like this that has things that are familiar, and then go from there!

Korean Beef Bowl

2 lbs. ground beef

6 garlic cloves, minced or grated

1/2 c. packed brown sugar

1/2 c. low sodium soy sauce

4 tsp. sesame oil

1/2 tsp. ground ginger

1/4-1/2 tsp. crushed red pepper flakes

Black Pepper to taste

1 medium cucumber, sliced thin

3 medium carrots, grated*

1 bunch green onions, chopped*

6 cups cooked white rice*

4 eggs, cooked over easy or sunny side up

Sesame Seeds for garnish 

Prep ALL veggies, and set aside. In a large skillet brown beef with garlic until no longer pink. Drain well, return to skillet.  In a medium bowl whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper and black pepper. Pour over beef. Bring to a boil. Reduce heat to low and simmer about 5 minutes until sauce reduces a little. To assemble, place rice in bottom of bowl. Top with beef, cucumber, carrots and green onions. Place 1 cooked egg on each bowl. Sprinkle with sesame seeds. *NOTES* When grating carrots, use the large hole on a box grater. You only want the dark green parts of the green onions. Don't stress over using "fancy" rice. Save yourself some time and energy and use minute rice! Brown can be substituted too. 

Inspired by The Recipe Critic  

 Shared at Weekend Potluck
Shared at Meal Plan Monday

Only Two Hours

Like many of you, the Crock Pot recipes I usually cook are the "low and slow", cook all day types of dishes. Let's face it, that's why we love our Crock Pots. But here is a little secret about me. Ninety-nine percent of the time when I plan those meals, they are prepared on days when I'm going to be home all day. Why? Well, I'm a little OCD when it comes to my Crock Pot cooking. See, I am a checker, a stirrer if you will. Yes, even though I know that for every time I take the lid off the Crock Pot while cooking I loose 30 minutes of cooking time, (Did you know that? It's true, because of the heat being released.) I can't help myself. If I have something in there all day, I have to check it. I have to stir it. I have to taste test it. Silly, yes I know, but hey, the stuff still turns out yummy, so no complaints!

But my days at home are getting fewer and farther between. Now, will I leave something to cook all day? Sure I will. Have I don it before? Sure I have. Do I prefer not to? Of course I do. But that means planning my slow cooker meals is sometimes a bit tricky around our busy schedules. So you can imagine my delight when I found this little gem. It only takes 2 hours to cook, beginning to end! Well maybe 2 hours and 10 minutes with prep time. That means I can come home after a busy day, after getting Alex from school and still have a Crock Pot meal done and on the table in time for supper. Plus, I can stir, check, taste, and recheck all I want within those two hours!

Now, I served this with a pre-packaged rice mix because they were on sale the week before for less than a dollar, and sometimes even though I know they aren't the healthiest for us, the bargain calls my name and I pick them up anyway. But if you want a great fried rice recipe this would top off very nice, click here for my homemade version that is easy and tasty.

If you are a "fix it and forget it" kind of slow cooker, my hat is off to you. For while I can do , it's not my first choice. But even if you are, I bet this two hours only dish might just peak your interest too! Not to mention awaken your taste buds!

Crock Pot Chicken Teriyaki Adapted from Crock Pot
1 (1.25) lb. package chicken tenders, cut into medium pieces
6 oz. pineapple juice
1 TBS molasses
1 TBS vegetable oil
1 TBS minced fresh ginger
1 TBS minced garlic
1/4 c. soy sauce
1 TBS Asian seasoning blend (I like this one), plus extra for garnish
1 TBS sugar

Combine all ingredients in Crock Pot. Cook on LOW for 2 hours. Serve chicken and sauce over rice if desired. Sprinkle with extra seasoning blend.
*NOTE* To easily peel fresh ginger, scrape it with the back of a spoon. Also, when measuring the molasses, use the same TBS you used for the vegetable oil. The molasses will slide right out!

Shared on Make Ahead Meals Apr. 15, 2013
Shared on Mandy's Recipe Box Apr. 16, 2013
Shared on Lady Behind The Curtain Apr. 17, 2013
Shared on Miz Helen's Country Cottage Apr. 18, 2013
Shared on The Country Cook Apr. 19, 2013

Asian at Very Good Recipes
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Meal Plan April 18-25

*New Recipe

Links to Recipes on Blog

Sunday

Fried Green Tomatoes

Charred Corn Salad*

Cantaloupe

Monday

Three Cheese Pizza Pasta*
Garlic Bread

Tuesday

Thai Shrimp Fried Rice*

Hot & Sour Soup

Wednesday

Pork Chops
Applesauce
Baked Sweet Potatoes
Stuffing

Thursday
Oven Roasted Lemon Pepper Chicken
Rice Pilaf
Corn on the Cob

Friday
Hot Dogs
Baked Beans
French Fries
Jello Parfait Salad

Meal Plan Sept. 23-29

* New Recipe
Links to Recipes on Blog
^New to Blog, but not our family

Sunday
Adam is walking in Light the Night for the Leukemia Society
Alex and I have a birthday party to attend.

Monday
Taco Crescents*
Spanish Rice
Chips/Cheese

Tuesday
Old Fashioned Pot Roast 

Wednesday
Baked Ham Steaks^
Fried Cabbage and Noodles
Applesauce

Thursday
Goulash
Garlic Bread

Friday
Shrimp Fried Rice*
Egg Rolls

Celebrations Galore

So...did you think I fell off the face of the earth? That EMM was on hiatus? I can't say I blame you. I haven't posted a new recipe in a month, which in the 12 years since I've been blogging has only happened one other time. When Max was born. Pretty good reason I would say. And while this break didn't come with a new baby, the reason is still pretty darn great- our oldest Alex graduated from high school with academic honors! We couldn't be more proud of him and it definitely made May and the beginning of June a whirlwind of events and celebrations. 

Along with all the things that come with graduation, it was also the end of Max's first year of Kindergarten which comes with its own set of calendar filling occasions. Yes, that's right, this mommy had both a High School and Kindergarten Graduate. Not many parents get to say that! It has been a very special time and I just had to take a break from work.

But you can rest easy because the streak has been broken. We are now full swing into summer vacation, and while our busy schedule hasn't really slowed down any, I managed to carve out a day when I could cook something new, that we ended up LOVING, and now I can share with all of you. 

You know how much I love making meatballs in the Crock Pot and this version has probably moved to the top of our favorite list. Yes, probably because it is new but the amazing flavor didn't hurt either! 

Crock Pot Korean Meatballs cook in just a few hours and can be a main dish like this or a great appetizer for your next summer party! Just set the slow cooker to warm after they are cooked, put out a bowl of toothpicks and let everyone serve themselves.

I put these alongside some white rice (my boys' favorite) and steamed broccoli. A simple meal for a hectic evening that looks like you put way more effort into that you actually did. 

Our house is still riding on cloud nine from all the celebrations we've had over the past month. Our sons make us proud every single day, but to see your oldest, whom you've spent 18 years dedicating your life to,  cross that stage, receive his diploma and know "I DID THAT" is a feeling I can't even begin to put into words. 

I thank you for your patience as things here have been slow and your support as we move onto this next chapter of parenting...

Why use frozen meatballs?

Anyone who has been reading my posts lately know I have been raving about the quality of frozen meatballs. Coming in different varieties such as Italian, turkey, homestyle and flame broiled, they have great flavor at great prices. Store brands that we've tried taste just as good as the more expensive name brands too.

What is hoisin sauce?

Hoisin sauce is a thick, fragrant Asian sauce used mostly to glaze meats. It has a dark color and a very salty, slightly sweet, flavor. It has been described as "Asian barbecue sauce". It can be found in the Asian foods aisle next to the soy sauce.

Can I use low-sodium soy sauce?

Yes, of course. But let me say this: When I'm using soy sauce in a recipe, I always use the regular. I want that extra salty flavor. Then I put low-sodium on the table for serving.

How long do to cook frozen meatballs in the Crock Pot?

A good rule of thumb for frozen meatballs in the slow cooker is 2-4 hours on low and 1-2 on high. Hence why they make such a great last minute meal idea or party food.

 Best Tips 

Be sure to stir the meatballs a few times while cooking to redistribute the sauce.

Homestyle meatballs have a great neutral flavor. You don't want Italian for this recipe. Turkey meatballs could definitely be substituted. 

These would be delicious served with fried rice as well. Here is my recipe

If you like things spicy, add some crushed red pepper or sriracha to the sauce. 

If serving these as a party food, reduce heat to warm after they have cooked, and set out a bowl of toothpicks and/or a slotted spoon. Let guests serve themselves!

Crock Pot Korean Meatballs 

1 (28 oz.) bag frozen homestyle meatballs

1 TBS brown sugar

2 TBS honey

2 TBS soy sauce

1/2 cup hoisin sauce

1 tsp. garlic powder

1/2 TBS rice wine vinegar

3-4 green onions, chopped

Sesame seeds

Place meatballs in Crock Pot. In a medium bowl stir together hoisin sauce, soy sauce, honey, vinegar, brown sugar and garlic powder.  Pour over meatballs. Cook on LOW 2-4 hours, stirring a few times during cooking to coat meatballs in sauce. Stir well before serving and garnish with green onions and sesame seeds.

Inspired by Tornadough Alli

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Hawaiian Meatballs

Slow Cooker Meatball Subs 

Meatball Pasta Bake 

Long Lost Food Blogger

 Did you think your friendly neighborhood everyday mom abandoned you? I promise I haven't. Life is just crazy busy right now, and while I'm still in the kitchen cooking, most days I am relying on go-to recipes, quick stuff, and not even considering developing anything new for you. 

Let's see, the oldest graduated in May, summer came, we vacationed for 2 weeks on the beach, by the time we got home we had a month left before we had to move him to college. There was dorm shopping, school supply shopping, uniform shopping for the little guy, more dorm room shopping, and of course trips to the zoo, pool and library thrown in for fun. Oh, and a big 7 birthday in there too with three weekends of parties!

Then August came and it was time to pack up the car, set up the college freshman's dorm room and then drive away! Leave my baby! I won't lie, walking out of that room was the hardest thing I've ever done. Part of my heart is now two hours away. For almost 19 years, every moment of every day has been planned around him (and of course his baby brother too). My entire existence has been wrapped up in being his mom. It's a weird feeling to be bursting withe pride, and so excited for him all at the same time as feeling lost and a little heart broken. But you know what helps? His smile in every picture. His voice in every call. He is settling in and we can't wait to see what this year holds for him.

Here at home, we are learning to be a threesome. It still feels weird, and yes there are days when I cry because I miss him, but God knew what He was doing spreading my kids 12 years apart, because I am blessed to have a little boy who depends on and needs me. I have thrown myself into his world...I am  room mom for his 1st grade class, I just took on a Vice President role in PTL at his school, and I will be substituting aide in Kindergarten this year again. 

I am staying as busy as I can so I don't have to focus on missing my boy. I have taken on multiple projects for school and our annual fundraiser auction. Plus, I am busy with my work over on Parade.com as well. 

But guess what? Even with all of this I found time to come up with a little something new to share with all of you and I think you're going to love it!

Easy Orange Chicken only has a short ingredient list, starts with a bag of frozen chicken and is ready in almost no time! It is perfect or a busy weeknight and can easily be doubled for a bigger crowd! 

I am truly sorry I have been so absent lately; and I wish I could tell you things will get back to normal around here soon, but I think we are in a new normal, and I have to figure out exactly what that means. But I promise to keep coming up with yummy stuff to share, even if it comes a little more sporadically than before!

 

What kind of chicken to use?

This recipe is great because it uses a bag of frozen boneless chicken wings. It would be delicious with chicken nuggets or tenders too! 

Do I have to use sesame oil?

I understand not wanting to buy an ingredient you might not use a lot, but if you love cooking Asian food at home, I highly recommend investing in a bottle. It adds so much flavor to so many dishes! 

Can I use orange juice instead of orange marmalade?

No. The marmalade is thick and helps to coat the chicken. Juice will make the sauce way too thin. 

Can I air fry the chicken?

Sure! Check the directions on the bag and any way they recommend to prepare it, go for it!

What kind of barbecue sauce should I use? 

Use whatever you have on hand or is your favorite. I always have a "normal" flavor to use in recipes that I can add other flavors too. With the sweetness of the marmalade something smoky/savory is perfect. 

Can I make this spicy?

You sure can! Add some red pepper flakes or chili crisp for extra heat!

Best Tips:

Cook your chicken for a few extra minutes for extra crispy bites.

Frozen chicken tenders could be baked, cut up and then sauced. 

Be sure to whisk sauce while cooking to avoid scorching.

Serve this with white rice, fried rice, steamed broccoli, edamame, stir-fry veggies, mandarin oranges. 

If you have leftovers, keep in a covered dish in the fridge for 2 days. 

Easy Orange Chicken

1 (24 oz.) bag frozen boneless chicken wings

1/2 cup barbecue sauce

1 1/4 cups orange marmalade

1/4 tsp. garlic powder

2 tsp. sesame oil 

Cook chicken according to package directions, adding a few extra minutes. In a medium sauce pan combine barbecue sauce, marmalade, garlic powder and sesame oil. Whisk well. Bring to a boil. Reduce heat and simmer for 5 minutes until thick and smooth, whisking often.  When chicken is cooked, transfer to a large bowl. Pour sauce over and toss to coat. Serve immediately with rice, veggies, etc.

 

 

Meal Plan April 12- 17

Sunday

Barbecue Pork Sandwiches

Bacon and Egg Potato Salad*

Marinated Cucumbers

Monday

Cheesy Beef Noodle Bake*

Applesauce

Tuesday

Greek Salads

French Bread

Wednesday

Cashew Chicken with Fried Rice*
Mandarin Oranges

Thursday

Slow Cooker Pot Roast

Dinner Rolls

Friday
Breakfast Biscuit Sandwiches

Hashbrown Cakes

Sliced Pears

Meal Plan Oct. 19- 24

*New Recipes

Links to Recipes on Blog

Sunday

Meatloaf

Mashed Potatoes

Winter Squash

Monday

We're meeting Daddy after work for supper!

Tuesday

Crock Pot Barbecued Pulled Chicken Sandwiches*

Mac n Cheese
Fruit Cocktail

Wednesday

Grilled Steak

Parmesan Red Potatoes*

Roasted Carrots*

Thursday

Crock Pot Orange Beef*
Fried Rice

Friday

Confetti Spaghetti*
Garlic Toast

Meal Plan Oct. 26-31

*New Recipe

Links to Recipes on Blog

Sunday

We are going to a fall festival at Mr. E's work. 

Monday
Cream of Broccoli Soup*

Cran-Apple Chicken Salad Sandwiches*

Tuesday

Crock Pot Orange Beef*
Fried Rice

Wednesday

Southwest Casserole*

Garlic Toast

Thursday

Ham and Beans
Cornbread

Friday

Happy Halloween!!

Mummy Dogs

Steak Fries

Jello Parfait Salad

Meal Plan June 9-14

*New Recipe
Links to Recipes on Blog

Sunday
We have a graduation party and a family reunion to attend.
I am taking Restaurant Style Salsa to share.

Monday
Spaghetti Carbonara*
Garlic Toast

Tuesday
BLT Hotdogs*
Aritchoke Pasta Salad*
Corn on the Cob

Wednesday
Jack Daniels Chicken
Loaded Baked Potatoes
Pan Roasted Brussels Sprouts

Thursday (From Previous Menu)
Pot Stickers
Fried Rice
Mandarin Oranges

Friday
Greek Salads
Dinner Rolls

Meal Plan Feb 9-14

*New Recipe
Links to Recipes on Blog
^Recipe being "re-blogged"

Sunday
Shrimp Fried Rice^
Hot and Sour Soup
Mandarin Oranges

Monday
Barbecue Pulled Pork Sandwiches
Tater Tots
KFC Copy Cat Slaw^

Tuesday
I'm having dinner with a friend.
The boys will have leftovers

Wednesday
Scrambled Eggs
Biscuits and Gravy^

Thursday
Beef Mushroom Barley Soup*
Crackers
Sliced Peaches

Friday
Happy Valentine's Day
Cappellini con Pomodoro
Garlic Bread

Menu Plan July 31- Aug 5

*New Recipe
(Where to Find on Blog)
^^ Left Over From Previous Week

Sunday (Alex's Pick)^^
Fish Sticks
Mac n Cheese
Green Beans

Monday
Southern Chicken Tenders*
Squash Casserole*
Corn on the Cob


Tuesday
California BLTs*
Baked Beans
Sweet Potato Fries

Wednesday
Walking Tacos (February 18, 2011)

Thursday
Pork Pot Stickers
Fried Rice*
Edamame w/ sea salt

Friday
Alex is having a sleep over at grandma's. We'll have leftovers!

Meal Plan Mar. 24- 29

*New Recipe
Links to Recipes on Blog

Sunday
BLTs
Marinated Cucumbers
Roasted Cheddar Potatoes*

Monday
Fettucine Alfredo with Pancetta and Mushrooms*
Garlic Bread

Tuesday
Crock Pot Chicken Teriyaki*
Fried Rice
Pot Stickers

Wednesday
Easy Beef Enchiladas
Chips n Salsa

Thursday
Pancakes
Sausage Links
Eggs

Friday
Happy Good Friday
We're celebrating Easter at my mom's.

Meal Plan November 28-Dec 3

Sunday
Shell Pasta w/ Homemade Mushroom Cream Sauce

Monday
Smoked Sausage
Sauerkraut
Peas

Tuesday
Ham Steaks
Cranberry Stuffing
Applesauce
Winter Squash

Wednesday
Beef Stir Fry
Fried Rice

Thursday
Baked Mostacolli
Garlic Bread

Friday
Alex is spending the night at Mimi's, so I didn't plan anything.