Me and my mom are going to Hawaii in August for the first time and I kind of wanted something Hawaiian inspired. I just made this for dinner and it’s tasty. I found it on food.com here, but their formatting is awful and they used too much ginger. They had you marinate the fish too which, after trying, I decided is unnecessary.
For use on pork, ham, salmon, or other fish.
Prep time: about 30 minutes
Cook time: about 10 minutes
- Olive oil, about 1 tablespoon
- 2 Tablespoons fresh lemon juice
- 2 teaspoons fresh ginger, minced
- 1 medium red or yellow bell pepper, diced
- 1 small red onion (about 1 cup), finely chopped
- 16-20 oz of crushed pineapple (1 20oz can or 2 8oz cans), drained
- ¼ teaspoon cayenne pepper
Heat oil in a medium skillet
Add the onion and bell pepper and saute until soft, about 4 minutes
Add the pineapple, cayenne, ginger, and lemon juice. Saute until warm, about 4 minutes
Makes about 6 servings. Serve over fish or pork on a bed of rice or greens. Can be made up to 24 hours ahead. Bring to room temp before serving.
Okay, I’ll be honest, this is just something I’m moving off Facebook so I can find it later.
Meatballs are basically meatloaf in ball form, but I don’t like meatloaf and I do like meatballs. *shrug* I dunno. This is a composite of a couple different recipes I’ve seen. Probably next time I make them it’ll be different (I know it will – I’m about to and I’m didn’t buy an onion, because I hate what it does to my eyes.)
Silver’s Eat Alone Meatballs
1.25 lbs ground turkey
1.25 lbs ground beef
1 cup-ish whole wheat bread crumbs (I did two pieces of bread in the food processor. Pretty sure it was more than a cup)
1/2 onion, diced (threw it in the food processor too. Onions kill me)
3 or so cloves of garlic, minced (in the food processor. I’m going to try cooking it first next time for that caramelized taste.)
1/2 cup-ish shredded carrot (I did a double handful of baby carrots, in the food processor)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tsp basil
2 tsp parsley
1/2 tsp red pepper flakes
about 1/2 tsp Angostura bitters (I can’t tell if that made a difference or not, so optional)
Mix, form into 2 inch balls, cook at 400 degrees for 20 minutes. I put mine on wire racks on foil lined cookie sheets, but they didn’t make as much of a mess as I expected.
I think next time I’ll try putting some pureed zucchini in there, because I don’t eat enough produce. They taste good cold too, which was the plan I made them to have for lunches and camping. They freeze well.