 When looking for meals that appeal to all of my kids, meatballs and orzo are always easy wins. This one from eatingwell.com looked like it needed a tryout in the Delaney Test Kitchen. It appealed to the adults as well as the kids thanks to the additional flavor of dill and the saltiness of the feta. I really liked this one for both ease and flavor. And then the kids have specifically asked for it again on numerous occasions. That qualifies as a win for me. Enjoy!
Meatballs with Lemon-Garlic Orzo INGREDIENTS:
1. Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray. 2. Mix lamb (or beef), egg, 2 tablespoons parsley, mint, 1 teaspoon garlic and salt in a medium bowl. Form into 12 balls and place on the prepared pan. Bake until browned and cooked through, about 20 minutes. 3. Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes. 4. Mix oil, dill, lemon zest and lemon juice along with the remaining 2 tablespoons parsley and 2 teaspoons garlic in a medium bowl. Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta. 5. Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta. Serve the meatballs with the orzo, yogurt sauce and cucumbers.  It's Spring, and so it is officially burger season. But sometimes we want something with more flavor than a regular cheeseburger. This recipe for Bahn Mi Burgers is the perfect antidote and an interesting combination of Bahn Mi flavors and a traditional sandwich crossed with a. burger. The original recipe is from allrecipes.com, and it couldn't be easier. Our family gave it 5 stars! Enjoy!
The Bahn Mi Burger Ingredients: For the Burger: 1 pound ground beef chuck 1 teaspoon soy sauce 1 teaspoon fish sauce ½ teaspoon freshly ground black pepper ⅛ teaspoon five-spice powder For the Sandwich: ¼ cup mayonnaise 1 tablespoon hoisin sauce 2 teaspoons Sriracha 2 French sandwich rolls ½ cup julienned carrot ½ cup julienned daikon radish 1 tablespoon seasoned rice vinegar 8 thin slices English cucumber 2 tablespoons sliced jalapeno pepper, or to taste 1 tablespoon fresh cilantro leaves, or to taste Directions: Step 1: Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled. Step 2: Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Step 3: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Step 4: Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet. Step 5: Bake rolls in the preheated oven until toasted, 5 to 10 minutes. Step 6: Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed. Step 7: Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed. Step 8: Preheat a charcoal grill to high heat. Step 9: Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C). Step 10: Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.  I really love scallops for a quick, healthy dinner. I much prefer them cooked on the stove top than in the air fryer. This way they have much more texture and richer flavors. This recipe from inspiredtaste.com fits the bill. This is a seriously easy weeknight meal to make and it works really well over pasta, or with a nice little salad on the side. Seared Scallops with Garlic Basil Butter INGREDIENTS:
PREPARATION: 1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper. 2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes. 3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper. 4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. 5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.  |