Thai Chicken Meatballs with Peanut Sauce

Used a couple of different websites for this one.  May need to look up more to continue to tweak it.
My Sugar Free Kitchen, Beauty from Burnt Toast, and JoCooks

Meatballs:
~1 cup of breadcrumbs (toasted 2 slices of bread and Cuisinart-ed)
1 inch ginger (2 inches was Cuisinart-ed to use in sauce, too)
3 garlic (3 + 2 were Cuisinart-ed to use in sauce, too)
1 jalapeno pepper (I chopped with glove and kept seeds/insides, could have been spicier)
1/4 cup chopped white onion (I forgot to do)
1 tsp chili paste (didn't have - next time use more red pepper flakes on top of jalapenos)
1 Tbsp soy sauce
1 Tbsp fish sauce (may try without in future bc it was salty)
1 Tbsp red curry paste
Pepper for taste
1 lb ground chicken or turkey
*Didn't add - Thai basil/Basil

Peanut sauce (had doubled from original):
1 Tbsp sesame oil
2 garlic (see above, already Cuisinart-ed)
1 inch ginger (see above, already Cuisinart-ed)
1 can of lite coconut milk
5 Tbsp crunchy peanut butter (1/4 cup = 4 Tbsp, so use a little more than 1/4 cup)
2 tsp honey
2 tsp soy sauce
2 tsp lime juice
2 Tbsp red curry paste
Lots of red pepper flakes (didn't have 1 Tbsp chili paste)

Directions for meatballs:
1. Make Jasmine rice
2. Cuisinart the toast - set aside to dry
3. Cuisinart the garlic - set aside half for the sauce - add to bowl
4. Cuisinart the ginger - set aside half for the sauce - add to bowl
5. Chop jalapeno - keep the insides - add to bowl
6. Chop the onion - add to bowl
7. Add the red pepper flakes, soy sauce, fish sauce, red curry paste, pepper
8. Whisk egg - add to bowl
9. Add the chicken or turkey
10. Add the bread crumbs - Mix with hand
11. Use Tbsp spoon to put onto pan - put in oven for 400 degrees for 15-20 min

Directions for peanut sauce
(Cook veggies while making peanut sauce?)
1. Mix honey, soy sauce, lime juice, red curry paste, and red pepper flakes in bowl
2. Sauté garlic and ginger with sesame oil
3. Add coconut milk and stir for 1 min
4. Add peanut butter and stir for 1 min
5. Add rest of ingredients
6. Keep warm on stove

Veggies:
1 red bell pepper
1 green bell pepper
1 yellow onion
1 bag of snap peas
1 avocado on top

Notes: Original recipe called for 4 Tbsp peanut butter, but I added an extra while tasting it.  Tasted a bit watery.  Eric's recipe had 1 full cup of peanut butter.
It was a lot of work.  Eric mentioned just using chicken and peanut sauce without the meatball part.  Would try cooking one more time now that I know how to do the order of things.
There was a low level spice, but could have been spicier.

I like the ground chicken because HEB packaged more than 1 lb.  It was pretty mushy when using.

*Thai

*Asian

Balsalmic chicken

Recipe taken from Evolving Table

Ingredients:
-Chicken breast - used tenders
-1/2 cup balsamic vinegar - used a little less
-1/4 cup chicken broth - used a little more, but maybe that's why took longer to reduce
-2 tbsp. honey - use a little less next time
-2 cloves garlic crushed
-1/2 tsp salt to taste
-1/4 tsp black pepper
-1 tsp rosemary fresh, finely chopped (used Cuisinart, but could have tried knife for better chop)
-1 Tbsp olive oil - accidentally added this to the marinade? try skipping?

Instructions:
1. Mix vinegar, broth, honey, garlic, salt, pepper, and rosemary - Add 1/3 of mixture to ziplock bag to marinate chicken for 15-30 min
2. Bake chicken in oven - website state to cook 3-4 min in cast iron skillet
3. Add remaining balsamic marinade to small saucepan and bring to a boil, boil 1 min, then simmer for 10 min (more like 15 min) to form a glaze

Notes:

I served with mini potatoes and veggie medley (broccoli, bell peppers, onions).  Eric said glaze would be good with asparagus next time.

*American