Chicken Lime Meatballs

For this tasty meal, I started with a recipe from one of my favorite cooking blogs Iowa Girl Eats and made it my own.

Here's what you need
1 lbs ground chicken
1 egg
1/2 cup Panko Bread crumbs
2 limes
2 tablespoon cilantro paste
1/4 cup chopped red pepper
1 teaspoon red pepper flakes

The cast...but I forgot the red pepper flakes and cilantro paste...I'm new at this.

There it is

First preheat the oven to 400. Throw the meat and egg in a bowl.

Then add the bread crumbs. And the juice from the 2 limes.

Next add the chopped red pepper. Make sure it's chopped in tiny pieces.

Add the cilantro paste and red pepper flakes and mix it all together. I use my hands and just get right in there. It's messy, but it's quick.

Now it's time to make some balls. You could use an ice cream scope to help make the shape and keep them an equal size. But that makes some big balls. So I just use my hands. It's kind of like making cookies. Place them a small distance apart on a cookies sheet.

Now put them in the oven. Bake for 20-25 minutes. Wait. Patiently. The aroma will start to fill your kitchen.

Genny's pretty patient. She's a well-trained sous chef.

You'll know they're done when they are a nice golden brown. You can also cut them in half and check for pink. You do not want pink chicken, not even slightly pink.

While they're cooking I'll make some green beans.

Wash the beans.

Pop off the ends. Add a few tablespoons of water and a little bit of butter...maybe a teaspoon? You can substitute olive oil for the butter if you just aren't cool with butter at the moment.  Add a few shakes of salt and pepper (that's also called 'add to taste' when you just add a bit to meet your flavor needs).

Cover the pot and cook on medium-low heat for about roughly 10 minutes. You'll know they're done when you can bite into them easily.

So I felt like making this dinner pretty since it's entering the blog world now. Just spread a layer of green beans on the plate and place a few meatballs on top.

Warning: if you make small balls you will want to eat more and more and more because they are little, meaty goodnesses. 

Success

Try it out and let me know what you think! Comment below.

Easier Than You Think....

I like to cook. 

I like to teach my friends how to cook. 

I like to take pictures of what I cook.

Yea, I think it's time to join to world of blogging.

But "Cook It From Scratch" is going to be different. You guessed it-I'll be showing you how to make things from scratch. Really, it's not as hard as you think.

I'll teach you not only what stock is (it's broth!) but how to make it. And really, it's not that hard. I'll break things down step by step complete with pictures ('cause I like 'em).

Cooking from scratch is healthier because you control the ingrediants. And it's cheaper (most of the time) than buying that stuff out of the freezer. By the way, did you know Velveeta isn't refrigerated at the grocery store? How is that stuff even called cheese?

So get ready for a lot of pictures of stuff like this

And plenty of pictures of my sous chef Genny!