Asian Chicken Meatballs

This recipe really surprised me. I thought it sounded good, but decided to cook it one night just because I already had the stuff in the house and it was quick. Holy crap though, it is super freaking delicious. The recipe (thanks Martha!) calls for turkey, but I had chicken, so that's what I used. All that is in it is breadcrumbs, cilantro, scallions, garlic, fish sauce and sriracha. You mash it all together, easiest with your hands of course, and roll the balls. It makes 12 regular sized meatballs for 1 lb of meat. Then you brown them on all sides in a pan, for about 10 minutes, then toss them in the oven for 10 more minutes to bake through. Including cooking time, it only took maybe 30 minutes. Great for during the week. Serve the meatballs over rice with steamed, shredded carrots- cook the rice in the microwave, and when it's done, before you fluff, toss in the shredded carrots on top and cover with plastic. The heat from the rice will steam the carrots and then you just mix it all together. Do this while you are making the meatballs, and it will be done all at the same time. This one gets an A+ for sure. I ate all of the meatballs by the time lunch the next day was over, and was ready to make it again! This one is totally a new staple for me.

Homemade hot pockets

I got this recipe for hot pockets (the magazine called them handpies, but I don't like the sound of that for some reason) out of my favorite Martha magazine. Since I was going to the trouble, I made a double batch, one vegetarian and the other not.

First, you have to make the dough and let it sit for at least an hour in the fridge. It has cheese built right in! While that is sitting, you make the filling. My vegetarian version had sauteed mushrooms and spinach, and the carnivorous ones were chicken and spinach. I made one big batch of the spinach, and did both the chicken and mushrooms separately. You put broth in with the spinach and it turns into a gravyish substance.
Next, you have to cut the dough into discs, I just used a bowl that seemed to be about the right size, put your filling on the bottom disc, and attach the top with egg around the edges for glue. All that is left is to bake! These took me about 40 minutes, although the recipe said they would be done in 30. They held together pretty well, but the dough was a little bit crumbly. The pies were a hit in the house though.

Thank you, Martha

My mother raised me to hate Martha Stewart's guts, but I just can't do it! I love her. I think she can do no wrong. Recently I subscribed to the Everyday Food magazine, since I buy it at the store so much. This recipe came from there, and even though it is simple, it was incredibly good. It is a buffalo chicken wrap. With julienned carrots and celery, and ranch sauce. Should I have thought of this myself? Totally, but I didn't. And Martha did. that is why she is a bazillionaire and I am not. I had it on a plain old tortilla. I grilled the chicken first, and then tossed the cut up pieces in the hot sauce. It was really easy and did I say delicious?