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Happy Tuesday evening! This recipe is a bit more labor intensive than most of the other items on My Daily Delish, but don’t be scared off! These thai meatballs are stellar, and I think they’re best served with my peanut sauce (I’ll add the recipe for that at the bottom of this page). These are ever so slightly spicy, and filled with great umami flavor. I like to serve these alongside jasmine or sticky rice, top them with the sauce, and call it a day. You can add some additional red pepper flake if you like yours spicier. Feel free to cut this recipe in half if it seems too large for your needs, but know that 5 meatballs a person is a good jumping off point. These meatballs will be a little bit wet but should still hold their shape well. Tinker with the recipe if you need to and up the amount of breadcrumbs if you need them to hold together more. Enjoy! As always, I love it when you share your reviews online. Thank you for being here! @mydailydelish THAI TURKEY MEATBALLS Yields roughly 30 meatballs. Prep and cook time: 35 minutes INGREDIENTS: - 2 lbs ground turkey - 1 t fish sauce - 1 t fresh lime juice - 2 scallions, diced - 3 T curry paste - 1 T soy sauce - 1 egg - 2 t heaped fresh grated ginger - 1/2 c breadcrumbs - 3 cloves garlic, minced - 1/4 orange bell pepper, finely diced - 1/4 red bell pepper, finely diced - small handful cilantro, chopped - 1-2 T chopped white or red onion - 1/2 t - 1 t red pepper flake - pinch of salt - sesame oil for frying DIRECTIONS: 1.) Combine all ingredients in a large mixing bowl. Stir until all ingredients are evenly distributed. 2.) Form 1-1.5” balls in your hands I like to use food prep gloves for this part 3.) Drizzle 1 teaspoon sesame oil into a saucepan over medium heat. Drop in meatballs and cook for roughly a minute or two, then flip to brown all sides. Cook until turkey is no longer pink. About 5-6 minutes per batch. In a 10-inch fry pan I generally cook about 10 meatballs per batch. PEANUT SAUCE: - 1/2 c peanut butter - 2 T brown sugar - 2 T soy sauce - 1 T lime juice - 1 T rice wine vinegar - 1 t sriracha or more to taste - 2-3 T water - 1 clove grated garlic - 2-inch nub grated fresh ginger Combine all ingredients in a bowl and drizzle over meatballs to serve.

I made spring wraps for breakfast this morning (pregnancy is weird, folks), and knew I had to utilize all the veggies and peanut sauce  I had prepped for our dinner. I grabbed my frozen chicken out to thaw this afternoon and threw together a creamy and spicy marinade. It came together in a flash and the flavors worked so beautifully. The grilled chicken had a nice char to it and I ended up adding it to a bed of spring greens for a salad. You could make coconut rice on the side, use it as satay for an appetizer with the peanut sauce, or serve it in a wrap with veggies. The options are endless! Make this one this summer and tag me on instagram or facebook when you do (@mydailydelish) so I can see your creation! Enjoy! GRILLED COCONUT CHICKEN INGREDIENTS: - 1 can coconut milk - 2 t soy sauce - 1 t turmeric - 1 t curry powder - 1-inch nub of fresh ginger, grated - 2 garlic cloves finely minced - 2 t sriracha - heavy pinch of salt - small handful cilantro - 1 pound or more chicken tenders DIRECTIONS: 1.) Combine all ingredients to a large mixing bowl and stir. Add chicken and marinate for at least 30 minutes, but up to a full day in advance. Cover and refrigerate if marinating for more than a short time. 2.) Add to a 400 degree grill and cook 4 minutes per side, or until chicken reaches an internal temperature of 160 degrees. Remove from grill and add a light dusting of salt to top of chicken. Let rest for 5 minutes before serving.

I certainly don’t discriminate when it comes to salad dressings. I love tangy vinaigrettes, creamy cheese-based ones, and the sweeter variety like poppyseed or sweet onion. But the queen of my heart is 100% ranch. Are you this way? It’s my favorite condiment for crispy fries or a cheesy piece of pizza, and I feel no shame admitting this. I digress. I make ranch a thousand different ways, but this is a classic recipe you can use and I know you’ll love! Thin your dressing out with more milk if you want, or use less and use it as a heartier dip for veggies. As always, taste as you go and adjust seasonings to meet your flavor expectations. Last night on my instagram (@mydailydelish) I shared a BLT platter I made with this sauce drizzled on top. It was perfect. Get creative in your kitchen and make something you love. Serve this on top of a fresh salad, as a dipping side for potato chips, or use it as a spread for a BLT sandwich. The options are endless! Enjoy! RANCH DRESSING Prep time 5 minutes, rest time 30 minutes. Yields just under 2 cups INGREDIENTS: - 1/2 c sour cream - 1/2 c mayonnaise - 2/3 cup milk or buttermilk - 1 t worcestershire sauce - small squeeze of fresh lemon roughly 1 t - 1 t dried dill - 1 t onion powder - 1 t garlic powder - 1/2 t black pepper - 1 t salt - 1/2 t dried parsley - 1/2 t dried chives - 1/4 t cayenne pepper note: this will not make your dressing spicy. It just increases the overall flavor. DIRECTIONS: 1.) Combine all ingredients into a container and whisk together. Store in refrigerator for at least one hour to allow flavors to build. Taste, and add additional salt and pepper to taste before serving. Keep this in your fridge for up to a week. Notes: If you want a thinner dressing, add more (butter)milk. If refrigerating overnight, just know it will thicken up and you’ll need to thin before using as a salad dressing. Fresh dill, parsley and chives work wonderfully in this dressing as well!

My husband has a laundry list of favorite meals and this is one of them. Coconut rice is an awesome base for meals. We use it with pulled pork  and coleslaw  (umm, yum, that combo is GOOD), and it’s also really exceptional with grilled chicken and teriyaki sauce . I make my rice in my beloved Instant Pot, but feel free to make it however you’re most comfortable. We paired this dinner with steamed broccoli, but cauliflower, snap or snow peas would be delicious alternatives. COCONUT RICE WITH TERIYAKI CHICKEN Yields 4 portions, prep and cook time roughly 30 minutes INGREDIENTS: Coconut Rice: - 1.5 c rice - 1 can (13.5-oz) full fat coconut milk - 1/4 c water - pinch of salt and pepper Chicken: - 1 lb chicken tenderloins - 1 T olive oil - salt and pepper - teriyaki sauce also written below Veggies: - 1 head broccoli, trimmed - 1 t sesame seeds DIRECTIONS: Coconut Rice: 1.) Add rice, coconut milk, 1/4 cup of water plus salt and pepper to Instant Pot. Secure lid and cook on “Rice” setting until done. Fluff rice once finished, and salt to taste if necessary. Chicken: 1.) Prepare chicken while rice is cooking. If using breasts, slice or pound chicken until roughly 1-inch thick. This will create an even cooking time, along with a more flavorful piece of chicken. 2.) Add olive oil to a saute pan over medium-high heat. Salt and pepper both sides of chicken and add to skillet. Flip after 4 minutes and cook on remaining side until cooked through. Turn pan to low heat and add teriyaki sauce to pan. Warm through and ensure chicken is thoroughly coated. 3.) Slice chicken before serving and add on top of coconut rice. Broccoli: 1.) Steam broccoli while chicken is finishing. Add washed and trimmed broccoli florets to pan over medium heat. Add two tablespoons of water and place lid on skillet. Toss broccoli occasionally and season with salt, pepper, and sesame seeds. Cook until bright green and slightly tender, about 5 minutes. Combine all your ingredients and serve immediately. Top with leftover teriyaki sauce from pan, and add sriracha sauce for a little heat if desired. Enjoy! Teriyaki Sauce: - 1 c water plus 1.5 T separated - 1/3 c soy sauce - 4 T packed brown sugar - 1/2 T ginger you can use fresh grated, dried ginger or refrigerated minced ginger - 1/2 t garlic powder - 1 t sesame oil - 1 T raw honey - 1 t rice vinegar - 1 T cornstarch DIRECTIONS: 1.) Combine all ingredients except cornstarch and additional 1.5 T water into a medium saucepan. Stir until combined over medium-low heat. Mix constantly to prevent the sugar and honey from sticking to the pan. 2.) In a small bowl, combine 1 T cornstarch with 1.5 T water and stir until there are no lumps. This is called a slurry and it’s used as a thickening agent. Pour slurry into saucepan and stir continuously until sauce is nice and thick, about 2 minutes.

There are plenty of things I don’t mind buying store-bought, but some items (like teriyaki sauce) are packed with so many unnecessary, unhealthy ingredients that I’d really prefer to make my own. Pre-blog days, I would just mix a little of this and a little of that to reach my desired taste. But this week I realized I needed to nail down a bulletproof recipe to share with you. Here it is! Teriyaki is so versatile! Use it as a dipping sauce for skewers, a marinade for chicken and vegetables, or use it like I did here in a rice and chicken bowl. Start by mixing all of your ingredients on the stove top, and then add in a cornstarch slurry to thicken it up. Store it in the fridge for up to a week if you need. HOMEMADE TERIYAKI SAUCE Yields roughly 1.5 cups. Prep and cook time- less than 15 minutes INGREDIENTS: - 1 c water plus 1.5 T separated - 1/3 c soy sauce - 1/4 c packed brown sugar - 1/2 T ginger you can use fresh grated, dried ginger or refrigerated minced ginger - 1/2 t garlic powder - 1 t sesame oil - 1 T raw honey - 1 t rice vinegar - 1 T cornstarch DIRECTIONS: 1.) Combine all ingredients except cornstarch and additional 1.5 T water into a medium saucepan. Stir until combined over medium-low heat. Mix constantly to prevent the sugar and honey from sticking to the pan. 2.) In a small bowl, combine 1 T cornstarch with 1.5 T water and stir until there are no lumps. This is called a slurry and it’s used as a thickening agent. Pour slurry into saucepan and stir continuously until sauce is nice and thick, about 2 minutes.

This coleslaw would make a lovely side dish, but we always use it as an additional meal component. Most often, it tops our BBQ pulled pork sandwiches or our coconut rice bowls (recipe coming soon!). It’s tangy but sweet, bright and acidic thanks to the lime juice, and just the overall perfect coleslaw (in my humble opinion). I used fresh green cabbage and carrots, but sometimes I buy a bag of coleslaw mix from the lettuce section and just make my own dressing. Other great additions are purple cabbage and/or scallions. Enjoy! SPICY LIME COLESLAW INGREDIENTS: - roughly 3 cups shredded green cabbage - 1/2 c shredded carrot - small handful fresh cilantro - 1/2 c mayonnaise - 2 T apple cider vinegar - 1 T sriracha - 1 T white sugar - juice of half a large lime DIRECTIONS: 1.) Thinly slice and chop green cabbage and carrots. Add to large mixing bowl. 2.) In a small bowl, mix together mayonnaise, apple cider vinegar, sriracha, sugar and lime juice. Mix until there are no lumps. 3.) Add dressing to slaw, along with chopped cilantro, and mix until cabbage is coated. Serve this on top of sandwiches or as a side dish!

Have. MERCY.I just ate this for lunch, and the pride is pouring out of me! Ha! This one is so good. When I was making the sauce on the stove this morning I wasn’t confident it was perfect. But I knew once it was on tender pulled pork and had cooked for a few hours it would probably be right where I wanted it to be. I am very pleased to announce that it is 10 out of 10, 5 stars, all the things. I used pork shoulder and cooked on my Instant Pot on the “slow cooker” mode for 4 hours. Your cook time will vary based on weight of your pork. I would suggest more time than less. A good route for a crock pot is low temp for 7-8 hours, or high temp for 5-6. You can also use an Instant Pot and cut down on cook time tremendously by using the “meat” setting or just high pressure/manual. BBQ PULLED PORK / BARBECUE SAUCE Yields approximately 3 cups of sauce INGREDIENTS: - 1 3/4 c ketchup if possible use a ketchup without corn syrup. Less is more when it comes to the ingredient list. - 1/2 c apple cider vinegar - 3 T water - 1 T worcestershire sauce - 1/4 c brown sugar - 1/2 T dijon mustard - 1/2 t paprika - 1/4 t cayenne pepper - pinch of black pepper - 1 T pure maple syrup optional * Note: I am NOT talking about your pancake syrup. I’m talking pure, 100% maple syrup. Not Mrs. Butterworth’s ;) DIRECTIONS: 1.) Combine all ingredients into a medium saucepan. Heat over medium-low heat until slightly thickened. About 3-5 minutes. 2.) Add pork to IP or crock pot, and cover with sauce. Cook until fork tender see notes at top of recipe for timing guidelines

When we were building our new home, we had a gap between selling and moving in where we lived with friends. My friend Kelly and I took turns making dinners for our families and had a pretty epic time being sister-wives for a month. She made homemade caesar salad for us, and after the first bite I said “Yeah… I’m gonna need this recipe.” I recently asked if I could share it on the blog, and she said she needed to ask her sister since it was her recipe. Turns out her sister got it from another friend, and so on and so forth. This means that there have been PLENTY of us tasting this salad and asking for the recipe to recreate in our own homes, and that’s always a good sign! This dressing makes plenty for a family-sized dinner salad and then some. I usually make a lunch salad for myself the next day, and then use the rest as dip for veggies or pita chips. HOMEMADE CAESAR DRESSING INGREDIENTS: - 1 t Worcestershire sauce - 1 t anchovy paste this is a much more easily accessible item than you think it is, I promise! - 1 t dijon mustard - 1 T fresh lemon juice - 3/4 cup mayonnaise - 2-3 cloves crushed garlic - 1/2 cup grated parmesan - 1-2 T water to thin DIRECTIONS: Mix it all together in an airtight container, and shake to combine. Add water at the end slowly until you’ve reached the desired consistency. I think caesar salad tastes best when mixed together in a large bowl before serving. Add cleaned lemon slices, croutons, extra parmesan or some bacon bits to add a little oomph to your salad. #justsaynotoboringsalads

This recipe is fitting as I just gobbled this up for lunch at 2:00 in between a Zoom call and attempting to get my two toddlers to sleep. This is the perfect lunch for you when you’re craving Asian takeout but you’re on a time crunch and have limited ingredients at home. By the way- that combination is my life almost every day. ;) I first doctored up a package of ramen noodles in high school. I added soy sauce and peanut butter and concocted a quick and delicious noodle dish. I think I’ve perfected it, and I definitely think you should try it! If you are opposed to keeping Top Ramen in your house, just grab some rice noodles or soba noodles. You’ll need roughly 6 ounces. SCALLION PEANUT NOODLES Serves 1. Prep time: Less than 10 minutes INGREDIENTS: - 1 package ramen noodles without flavor packet, or 6-oz ramen or soba noodles - 1 scallion stalk, diced and separated - 2 T soy sauce - 1 heaping T peanut butter - 1 T sesame oil - 1/2 T rice wine vinegar - 1/2 T brown sugar DIRECTIONS: 1.) Boil your ramen or soba noodles until cooked 2.) In a small bowl, whisk together remaining ingredients aside from scallions 3.) Drain noodles and return to pot. Add half of scallions and heat through alongside warm noodles. Once wilted, add sauce and stir to coat. 4.) Add remaining fresh scallions to top. Cilantro, a squeeze of lime, or crushed peanuts would also be delicious on top! Note: This is another recipe that is highly adaptable. Close your eyes and take a bite. If you’re craving heat, add a shake of red pepper flake or a drizzle of chili sauce. If you are craving a sweeter flavor, add in another half tablespoon of brown sugar or a small drizzle of honey. If it’s acid you want, add a touch more vinegar or a squeeze of lime. This is how I prefer my noodles, but you have an entirely different palette. Jump off from here and create something you love!

Eloté! Have you had it? Perhaps you’ve scrolled past a trendy picture of it on Instagram, amiright? Eloté is Mexican street corn, and let me tell you, it is a freaking delicious side dish and you need to make it right about now. It’s a fancy grilled corn on the cob, but it’s easy. You know me by now- Big taste, small effort. ;) Let’s dive in to the recipe. ELOTÉ INGREDIENTS: For every four corn cobs- - 4 corn cobs - 1/4 c mayonnaise - 1/4 c sour cream - 2 T fresh lime juice - 1/4 c fresh grated parmesan cheese note: cojita cheese is traditional, but I never have it on hand. Try it out if you have it! But parm will work beautifully if not. - shakes of cayenne pepper DIRECTIONS: You’ll be using boiling water as well as the grill. Get your water boiling, and your grill pre-heated before you dive in. 1.) Boil your corn cobs for 3-4 minutes. The goal is to par-cook your corn. 2.) Transfer corn to the grill and char all sides. Allow some bits of corn to blacken. 3.) Mix together 1/4 cup of mayonnaise and sour cream. Squeeze in lime juice and combine. Use a basting brush or similar and coat all sides of your corn. Sprinkle or roll corn with fresh parmesan cheese, and then top with a shake of cayenne pepper. That’s it! It’s a simple and delicious side dish. Feel free to add lime wedges for your guests to use on their individual portion, or chop some cilantro on at the end.

We’ve had this recipe in our family for I’d say at least 15-20 years now. It’s forever known as “Lani’s Marinade” in our house (thank you Lani!), and it is so crazy good you won’t even believe it. This makes a big batch- enough for a few pounds of chicken or steak. I suggest using half (more or less depending) and saving the rest in an airtight container in your fridge for another day. I often put my chicken and veggies (asparagus, bell pepper, onion) together in a bag and let them hang out until it’s time to grill it all up. Sirloin kabobs, grilled chicken, and hearty vegetables are a few ways to use this. Y. U. M. MARINADE INGREDIENTS: - 1-1.5 cups oil The recipe calls for a cup and a half, but I generally just do a cup - 3/4 cup soy sauce - 1/2 cup red wine vinegar - 1/3 cup fresh squeezed lemon juice - 1/4 cup worcestershire sauce - 2 T dry mustard dijon mustard works well, too! - 1 T black pepper - 1 1/2 t dried parsley - 2 cloves crushed garlic Mix up your ingredients in a large bag and let your protein or veggies marinade inside for at least a couple hours. I’d recommend 4-6+ hours for optimal flavor!

Let’s get this out of the way before I dive into the recipe- this is not authentic. There is no fish sauce, and there is no tamarind paste, but some way, somehow, it still tastes like pad thai and it’s really yummy! My kids and other kids I know gobble it up, so hopefully yours will too. You’ve probably noticed a theme in my recipes by now. While I love to cook and really do enjoy the process, I also don’t have loads of time to devote to being in the kitchen, so everything I make is fast. I also really love food… So I have no time to waste on mediocre food. ;) I think cooking should be approachable which is why I sometimes skip certain ingredients. I use what I have and rarely purchase ultra-specific ingredient (unless similar flavors can’t be achieved without). I can assure you that all my meals are packed with flavor. You can mix up your toppings but I usually use bean sprouts, chopped peanuts, lime wedges and cilantro. I also always have a bowl of chili sauce so guests can add more heat to their individual portion if they want. Add this to your weekly lineup and let me know how you like it! Tag me on Instagram @mydailydelish so I can share your review with others! xo and happy cooking! EASY BREEZY PAD THAI INGREDIENTS: - 8-oz rice noodles - 3 T soy sauce - 1 t sriracha or more to taste, I generally do around a tablespoon - 2 T fresh squeezed lime juice - 2 T neutral cooking oil sunflower, canola etc. - 2-3 T brown sugar, depending on preference - 1 t rice wine vinegar - 1/2 c peanut butter - 1 egg - Protein of choice, optional - Handful of bean sprouts - Handful of cilantro for serving - 1/2 cup peanuts, roughly chopped for serving - lime wedges for serving DIRECTIONS: 1.) Cook rice noodles to package directions 2.) In a small bowl, whisk together sauce ingredients (3 T soy sauce, 1 t sriracha, 2 T fresh lime juice, 2 T oil, 2 T brown sugar, 1 t rice wine vinegar, 1/2 cup peanut butter). 3.) Once noodles are cooked, drain and add to large skillet over medium-low heat. Give sauce a final whisk to combine, and pour over noodles. 4.) Push noodles to the side and add cracked egg. Scramble until cooked then mix and fold into noodles. 5.) Mix bean sprouts in, then remove from heat and plate. Serve with garnishes on the side so folks can doctor up their individual portion. NOTE: Mix in sauce as soon as you’re ready to serve. If you let the noodles and sauce hang out on the stove for too long, the noodles will soak up all the sauce, and it will get clumpy. If you find that your noodles aren’t as saucy as you want, you can drizzle on a bit of extra soy sauce and oil. Just be sure to combine. Taste, taste, taste as you go! I close my eyes and take a bite. If I need a bit more acid, I squeeze in some more lime. If the lime or soy is too overpowering, I add a smidge more brown sugar or peanut butter. Think about what tastes are too intense, and use another ingredient to counteract it.