The Foodie Physician

The Foodie Physician

Physician, Chef, Recipe Developer & Board Certified Foodie

Dining with the Doc: Spicy Thai Chili Tuna Meatballs



Packed with Asian flavors, these mini tuna meatballs are perfect for summer entertaining!


#tunameatballs #tunastrong #bumblebeetuna


I love summer cooking, don’t you?  When I think of summer recipes, I think of simple dishes that are easy to make and even easier to eat.  I think of recipes that can feed a crowd for a casual backyard get-together, a picnic or even a trip to the beach.  When summer comes around, I definitely prefer dishes that can be popped in the oven or cooked on a grill rather than those that involve sweating over a hot stove! 

I recently discovered Bumble Bee Sensations® Seasoned Tuna products, which feature lightly marinated premium tuna.  These products come in unique flavors like Spicy Thai Chili, Sundried Tomato & Basil and Lemon & Pepper.  They’re great to add to your favorite sandwich or seafood recipes.  They also come in ready-to-eat kits with crackers- perfect to take to work or anytime when you want a nutritious and convenient meal.


#tunameatballs #tunastrong #bumblebeetuna


When I was challenged to make a summer-themed recipe using one of these products, I knew I wanted to experiment with the Bumble Bee Sensations® Seasoned Tuna Medley Bowl in Spicy Thai Chili.  Seasoned with roasted garlic, onion, paprika and chili, this tuna is packed with flavor and just the right amount of heat!

My Spicy Thai Chili Tuna Meatballs are a twist on the classic cocktail meatball.  Packed with Asian flavors, these mini meatballs are perfect for outdoor entertaining.  They're bite-sized, so just pop 'em in your mouth and enjoy them mess-free.  They’re also healthier than traditional meatballs because they use nutritious tuna fish, which is packed with omega-3 fatty acids, lean protein and plenty of vitamins and minerals. 


#tunameatballs #tunastrong #bumblebeetuna


Because the tuna was already so flavorful, I didn’t need to add much to it.  I mixed it with just a bit of scallion for bright flavor and an egg and panko breadcrumbs to hold the meatballs together.  Rather than frying the meatballs over a hot stove, I simply popped them in the oven and in just 15 minutes, I had a whole tray of mouthwatering meatballs.

To serve with the meatballs, I made a Creamy Thai Sweet Chili sauce.  This cooling sauce has just the right amount of sweetness to balance the heat in the meatballs and it can be made while the meatballs are baking in the oven.   


#tunameatballs #tunastrong #bumblebeetuna


This recipe makes about 16 mini meatballs but you may want to double the recipe if you’re feeding a crowd.  Trust me, they won’t last long!


#tunameatballs #tunastrong #bumblebeetuna


Spicy Thai Chili Tuna Meatballs
Makes 4 servings or 16 bite-sized meatballs


Ingredients:
Meatballs:
2 cans Bumble Bee Sensations® Seasoned Tuna Medley Bowl Spicy Thai Chili
¼ cup sliced scallions
1 egg
½ cup plus 2 tablespoons panko breadcrumbs, preferably whole wheat
2 tablespoons olive oil

Creamy Sweet Chili Sauce:
2 tablespoons Thai sweet chili sauce
¼ cup light sour cream or Greek yogurt
1 tablespoons chopped cilantro
1 teaspoon lime juice

Directions:
Preheat oven to 400 F. 

Mix the tuna, scallions, egg and breadcrumbs together in a large bowl.  Form the mixture into small meatballs, about 1 heaping tablespoon each.  If the mixture seems to wet, add more breadcrumbs as needed. 

Coat a baking sheet with the olive oil.  Place the meatballs on the baking sheet and roll them around to coat them with the oil.  Bake in the oven, turning the meatballs occasionally, until browned on all sides, about 15 minutes.

While the meatballs are baking, make the Creamy Sweet Chili Sauce by mixing the Thai sweet chili sauce, sour cream, cilantro and lime juice together in a small bowl. 

Arrange meatballs on a serving platter with the dipping sauce on the side. 


One serving: Calories 242; Fat 12.3g (Sat 2.7g); Protein 13.5g; Carb 18.9g; Fiber 1.9g; Sodium 353mg


What are your favorite recipes using Bumble Bee products?  Leave a comment below and share it with us!


#tunameatballs #tunastrong #bumblebeetuna


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Dining with the Doc: Blueberry Peach Cobbler

For a tasty finale to any meal, try this delicious cobbler that’s brimming with summer fruit.



This month’s Recipe Redux theme is “Pie Love” and we were challenged to create a healthy makeover of our favorite pie recipe.  I love pie- apple, pumpkin, cherry, blueberry, you name it.  But that flaky, buttery pie crust that’s oh so good, is usually made with flour and lots of butter or in some cases, lard.  So for my healthy makeover, rather than go the traditional route, I decided to do a twist on a pie and make a fruit cobbler.  With a cobbler, you have a higher fruit to topping ratio so it’s a lot healthier.     




In my Blueberry Peach Cobbler, fresh summer peaches and vibrant blueberries are baked beneath a layer of fluffy biscuits.  Yum!  Not only is it delicious, it’s also a whole lot easier than making a traditional pie.  Rather than rolling out a pie crust, you just have to make a simple batter to drop on top of the fruit.  To up the nutrition in the dish, I use a combination of white whole wheat flour and all-purpose flour.  White whole wheat flour is a product that I use a lot when I’m baking.  It’s a whole grain product that has all of the nutritional benefits of traditional whole wheat but with a lighter color and milder taste.  And because it’s a whole grain, it has high amounts of fiber, vitamins, minerals and antioxidants.




Because it’s summer, I wanted to use fresh fruit.  I recently started seeing lovely peaches at my grocery store so I decided to go with peaches for my cobbler.  Blueberries are the perfect addition.  Together, they add lots of antioxidants, Vitamin C and fiber.  So feel free to pile the fruits in!  If you can’t find fresh fruit, you can always buy frozen peaches and blueberries. 




This dessert is all about the fruit so let it shine!  I find that many pie recipes use way too much sugar in the filling.  If you use fruit in its peak season, like peaches and blueberries at this time of year, you won't need to add too much additional sugar.

So dive in and enjoy this nutritious and delicious dessert.  For en extra special treat, top the cobbler with some ice cream, frozen yogurt or whipped cream.




Blueberry Peach Cobbler
Makes 6 servings


Ingredients:
Filling:
4½ cups sliced, peeled peaches (4–5 medium peaches)
1½ cups blueberries
2–3 tablespoons coconut palm sugar or other unrefined sugar 
2 tablespoons flour
¼ teaspoon cinnamon
1 tablespoon lemon juice
Zest of 1 lemon

Biscuit Topping:
6 tablespoons all-purpose flour
6 tablespoons white whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons plus ½ teaspoon coconut palm sugar, divided
3 tablespoons cold, unsalted butter, diced
6 tablespoons buttermilk
1/8 teaspoon cinnamon

Directions:
Preheat oven to 400°F. Place the peaches and blueberries in a large bowl. Add the sugar, flour, cinnamon, lemon juice, and zest and toss to combine well. Transfer the mixture to a 9 x 9-inch square baking dish sprayed with cooking spray. Bake in the oven for 10 minutes. Remove from oven.

Meanwhile, make the biscuit topping. Whisk both types of flour, baking powder, baking soda, salt, and 2 tablespoons sugar together in a bowl. Add the butter and using a pastry cutter or your fingers, incorporate the butter into the dry ingredients until the mixture resembles a coarse meal. Add the buttermilk and stir until just moistened. Do not over-mix.

Drop the batter onto the fruit, forming six mounds. Sprinkle the remaining ½ teaspoon sugar and the cinnamon on top. Bake for 25 to 30 minutes, until the fruit is bubbly and the top is golden. Let stand for 10 minutes before serving.

One serving: Calories 239; Fat 6.2g (Sat 4g); Protein 5.7g; Carb 42.1g; Fiber 3.8g; Sodium 264mg



Check out below to see what the other Recipe Reduxers did with this fun challenge!

Dining with the Doc: Spaghetti Carbonara with Cremini Mushrooms and a Warm Poached Egg

Featuring eggs in two different ways, this pasta dish is the ultimate comfort food.

#reciperedux #pasta #carbonara


By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. 


I love a good recipe contest.  So when I heard about the new “Light and Lean Recipes” contest through the Recipe Redux, I got really excited.  Sponsored by Davidson’s Safest Choice eggs, this contest challenged us to come up with delicious recipes showcasing these pasteurized eggs. 

Dining with the Doc: Pan-Roasted Cowboy Steak with Espresso Sea Salt and Balsamic Reduction

This Father's Day, celebrate the most important man in your life with this show-stopping steak dish that's sure to be a hit!



With Father’s Day just around the corner, are you still trying to figure out what to get that special guy?  Instead of the typical gifts, this year why not get him something unique that he’ll really enjoy?  I’m talking steak.  Big, beefy, marbled, meaty goodness.  If he’s a steak lover, then Snake River Farms and Double R Ranch have the perfect Father’s Day gifts to please the most important man in your life.


Cooking with Sienna: Strawberry Apple Compote

With only two ingredients, this simple and nutritious fruit compote is equally suited for babies or adults!


#babyfood #naturalbabycookbook


I'm in the midst of testing recipes for my upcoming book, Natural Baby Cookbook, which means I'm up to my ears in baby purees!  When Sienna was younger, I made all of her food.  CLICK HERE to see my post on making homemade baby food.  Now that she’s older, she’s moved on from purees but still enjoys dishes like this Strawberry Apple Compote. 

Stonyfield YoToddler and Tommee Tippee Giveaway

This post was sponsored by Stonyfield and Tommee Tippee.  I was provided with free products to sample.  As always, all opinions expressed are my own.

As a parent of a toddler, I know how challenging mealtime can be.  Especially on busy weekdays when there never seems to be enough time in the day to get everything done.  So I appreciate the little things.  A sippy cup that doesn’t leak.  Bowls and plates that stay put and can’t be flung across the room.  A reliable dish or recipe that I know my daughter Sienna will eat without a struggle.  Basically, anything that can make feeding her a little bit easier is a plus in my book.    


So when I found out that Stonyfield had paired up with Tommee Tippee to help our little ones enjoy their YoToddler organic yogurt using Tommee Tippee feeding products, I jumped at the chance to try them out.  My daughter has grown up eating Stonyfield products.  Fortunately, even through her picky phases, she’s always loved yogurt.  



Sienna loved her Stonyfield Petite Creme from the time she was a little baby :)

Dining with the Doc: Super Easy Refrigerator Dill Pickles

Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle?  Plus, they’re a cinch to make at home! 


#pickles #reciperedux #DIY


This month, the Recipe Redux challenged us to write about our favorite DIY kitchen essentials.  Specifically, they wanted to know what healthy kitchen staples do we now make from scratch that we used to purchase in the past?  When I read the challenge, a few ideas popped into my head right away like homemade frozen pancakes, fish sticks, salad dressings, and popsicles.  But then I thought about it some more and found the perfect recipe- my Super Easy Refrigerator Dill Pickles.  Once you make these, you’ll never buy pickles at the store again!

Dining with the Doc: Baked Coconut Shrimp

These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!

#BretonGlutenFree #CleverGirls #glutenfree #coconutshrimp


Have you ever had to whip up a quick dish or meal for last minute guests?  It’s always good to have one or two go-to recipes under your belt for those days.  I had an impromptu cocktail party the other night and needed a delicious and fun appetizer that would appeal to everyone and wouldn’t take too much time to prepare.  After a quick search through my pantry and freezer, I decided to go with coconut shrimp.  They’re the perfect appetizer for entertaining- they’re easy to pick up, you can eat them in one bite and most importantly, they taste great!   

Reading with the Doc: Greek Eggs and a Cookbook Review



Today I’m excited to review my dear friend Ally’s new cookbook, Ally's Kitchen: A Passport for Adventurous Palates.  You may know Ally from her popular blog, Ally’s Kitchen.  In this unique book, she shares her favorite recipes from around the globe and lets you wander the world without ever leaving your kitchen! 

Dining with the Doc: Spiced Cauliflower, Dried Plum and Caramelized Onion Flatbread

Dried plums boost the flavor and nutrition of this delicious flatbread that's sure to be a hit with your family. 

#cauliflower #driedplums #flatbread

By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.


Did you know that May is National Osteoporosis Month?  To kick off the month and raise awareness for this worthy cause, the California Dried Plum Board decided to challenge us Recipe Redux members to create delicious recipes highlighting this nutritious and versatile dried fruit. 

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