7 MUST HAVE TRADER JOE'S ITEMS TO GET BEFORE THEY'RE GONE
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In this haul, I sample and review:
(01:23) NEW - Trader Joe's GF Madelines, $3.49
(04:16) Trader Joe's Sour Cream & Onion Rings, $2.49
(05:47) NEW - Trader Joe's Dark Chocolate Pineapple Sticks, $3.49
(09:33) Trader Joe's Vegan Tzatziki Dip, $4.29
(10:37) NEW - Trader Joe's Smoked Cheddar, $6.83
(13:27) Trader Joe's Tangerine Cream Bars, $3.49
(15:09) Trader Joe's Ube Mochi, $4.99/each
(19:05) Trader Joe's Carolina Gold BBQ Chips, $2.69
(20:36) Chomp's Jalapeño Beef Stick, $1.99
(21:42) Trader Joe's Green Cold Pressed Juice, $5.99
Check out my previous reviews:
• Trader Joe's Dill Pickle Mini Falafels,
• Trader Joe's Lemon Pesto Sauce,
• Trader Joe's Dill•icious Salad Kit,
• LaColombe Oat Milk Latte,
- For all things gluten free at Trader Joe's check out my other Instagram
- Check out my rainbow trout recipe,
- WSJ article,
- Try Athletic Greens,
Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs)
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These dim dum beef meatballs have a soft and succulent texture and unique flavors. The recipe is easy, but it is hard to find good quality dried orange peel, which is the key to authenticity.
INGREDIENTS
Make the Meatballs
200 g 7 oz lean ground beef
1/3 tsp of salt
1.5 tsp of sugar
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of chicken bouillon powder (Amazon Link -
1/4 tsp of white pepper (Amazon Link -
1 tsp of sesame oil (Amazon Link -
1/3 tsp of baking soda
42 g 1.5 oz of hot water
42 g 1.5 oz of crushed ice
29 g 1 oz of tapioca starch or potato starch (Amazon Link -
42 g 1.5 oz of pork fat, diced
4 tbsp of diced cilantro
A piece of aged tangerine peel, 1.5 inches * 2 inches (Product Link -
42 g 1.5 oz of Diced Jicama
Others:
2-3 pieces of Tofu skin to prevent sticking optional
1-2 tbsp of Worcestershire sauce for dipping (Amazon Link -
INSTRUCTIONS
Season the ground beef with salt, sugar, oyster sauce, chicken bouillon powder, white pepper to taste, and sesame oil. Mix within one direction until the seasonings are well combined. Chill the filling in the fridge for one hour.
While waiting, soak the dried tangerine peel for 40 minutes. Use a spoon to eliminate the pith, then dice the tangerine peel finely.
Dice the pork fat, jicama, and cilantro. If you can’t find jicama, use carrot, water chestnut, or daikon radish.
Cut the tofu skin into smaller pieces, then deep fry in 380 F oil for a few seconds. Remove it from the oil and soak it in clean water for a couple of minutes or until soft. Tofu skin is slightly chewy if you steam it directly, which is unpleasant to eat. After deep frying and soaking, it becomes porous and can soak flavor from the meatballs.
Slightly squeeze the tofu skin and put it on a plate. The purpose is to prevent the meatballs from sticking to the plate. Other than that, it doesn’t make a big difference in taste. If you don’t have it, or you think it is too much effort to deep fry and soak the tofu skin, feel free to skip it or use parchment paper to prevent sticking.
Combine the baking soda and the hot water. The heat will break the sodium bicarbonate into sodium carbonate (Na2CO3), which is a stronger alkaline. It will improve the texture of the meat by changing the PH level. That is why the meatballs are soft and succulent.
Add the crushed ice to cool the liquid. Then combine the liquid with the tapioca starch and stir thoroughly.
Take the beef out of the fridge, add the tapioca water in batches, and stir the meat in one direction until the liquid is absorbed. Continue to whisk the meat until it becomes gluey and sticky.
Add the diced jicama, tangerine peel, pork belly, and cilantro. Mix until well combined. Small bites of ingredients will inhibit protein formation, which lowers the water-absorbing rate. That's why I mix the meat with the tapioca starch water first, then add all these minced ingredients last.
Grab a big batch of meat and squeeze it. The meat will naturally form a ball in between your thumb and forefinger. Scoop it with a spoon and put it on top of the fried tofu skin. This recipe is enough to make 6 big meatballs, 65 grams (2.3 oz) each.
Bring a pot of water to a boil. Steam the meatballs over high heat for 10 minutes.
Roasted Shrimp and Avocado Salad ~ Cool Summer Salad Recipe ~ Noreen's Kitchen
Today I am sharing a fantastic, light and easy salad that is perfect for just about any meal you can think of! This roasted shrimp and avocado salad is delicious, fresh and light. It has creaminess from the avocado, sweetness from the lime and agave vinaigrette and freshness from the crisp vegetables. I know you are going to love this fresh salad perfect for spring and summer!
I have used roasted shrimp in this salad. I shared how I roast shrimp in a previous post. This is a super easy way to cook your shrimp without losing flavor. I seasoned it simply with seafood seasoning and lemon along with some olive oil. Save the cooking liquid because you will use it to make the dressing.
I have built this salad with fresh ingredients from the local white shrimp to fresh avocados along with Persian cucumbers, red bell pepper, sweet onion and heirloom grape tomatoes. This is an excellent salad to make for lunch or dinner and is really a nice way to serve guests for a luncheon or even a potluck if you make it in quantities large enough for a crowd.
I made the dressing for this salad a little differently because I wanted to use the delicious liquid left over from the roasting of the shrimp. I started with freshly squeezed lime juice in the bottom of the salad bowl. Added chopped cilantro, agave nectar and then the cooking liquid from the shrimp which had olive oil, lemon juice and seasoning. This was the perfect combination of flavors for the salad with the citrus and the herbaceous cilantro along with the slight sweetness of the agave.
I loved this salad and even Rick said it was much more delicious than he expected. He is not a huge fan of avocado or salads in general but he really did enjoy this. I ate this over a few days and it held in the fridge well. After the third day I removed the extra shrimp and stored them in a separate container and enjoyed them in a green salad the next day. I don't recommend holding this salad for more than a couple of days and highly recommend only eating this or serving it to guests on the day it is made.
You can add or take away ingredients that you love or don't love to this salad. Fresh corn would be lovely or even sticks of jicama for a crunchy addition. You make this salad your own, my suggestion is just a starting point.
I hope you give this roasted shrimp and avocado salad a try sometime soon and I hope you love it!
Happy Eating!
You can see my Roasted Shrimp video here:
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Citrus Chicken Salad
Fresh, bright, big citrus flavors. This healthy and easy Chicken Salad is a sure pleaser. With Fennel and Pistachios - just the right balance of sweet and savory.
Recipe: Avocado Orange Salad
A somewhat peppery salad, mellowed out with a sweet citrus dressing. Of course you can use a regular green salad blend if you’d like.
Thinly slice ¼ red onion; soak in cold water 10 minutes. Whisk ¼ cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons Dijon mustard, salt and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion, toss with 2 bunches of watercress or arugula, 2 sliced avocados, 2 segmented oranges or mandarin oranges (drained) and the dressing. Top with toasted hazelnuts or another handy nut of choice.
ORIENTAL CHICKEN and other salads at Jinkys.com
ORIENTAL CHICKEN..............................10.99
char-grilled chicken breast, mandarin
oranges, almonds, green onion and cilantro
topped with crispy rice noodles on a bed of
mixed greens