Sticky Honey-Soy Chicken

I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.

Ingredients:

2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey

Preparation:

Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.

Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.

Serve with sticky rice topped with teriyaki sauce (recipe to follow).

Wine Pairing Suggestions:

Gewürztraminer
Grüner Veltliner
Riesling

Serves 4

Total time: 40 minutes

  *Derived  from Tyler Florence at Cooking.com

Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs

My husband and daughter love sushi. Toyo Sushi is our local haunt where D always orders the salmon nigiri and The Hubs gets the Grace roll. They know us so well that, when I’m ordering and I leave something out, they ask me about it. My son and I, however, aren’t wild about sushi. For me it’s a texture thing. For my son, it’s probably that his sister enjoys it so much. I have found one dish, though, that Berto loves; the grilled beef short ribs. He enjoys them so much that on a recent trip to the market, where the butcher had them on display, I bought several pounds. I almost skipped all the way home with excitement! They were perfect! The only thing left was to find the right recipe. Thanks to Food.com, I did just that and the ribs were a huge hit at our Labor Day BBQ. Oh, and if I forgot to mention how ridiculously easy they are to make, let me say it now. Crazy easy! These were so tasty, so good, our friends were convinced we had ordered in, until I showed them the evidence of my cooking.

Ingredients:

3 Lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce (I always opt or low sodium)
2 Tbs sesame oil
1 yellow onion, halved and sliced (I used 1 cup diced white onion that I had from a previous meal)
4 cloves of garlic, minced (while nothing beats fresh garlic, Spice Island makes an amazing substitute of a jarred minced garlic)

Preparation:

In a gallon ziplock bag (or whatever you like to marinate in) combine the sugar, water, soy sauce, sesame oil, onion, and garlic. Dissolve the sugar as much as possible, though it will likely not completly dissolve.

Completely submerge the ribs and marinate in the refrigerator for at least 30 minutes, or up to overnight. Keep in mind, the longer you marinate the better the flavor of the meat.

On medium heat, grill the ribs 5-7 minutes on each side.  Open your mind to all serving options, over rice, on skewers, with traditional BBQ sides. The options are endless!

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot

Serves 10 small portions

Total time: about 40 minutes

*From Food.com


Crispy Chicken Bites

You know how sometimes in life you just happen upon something and it turns out to be so amazing you are STILL talking about it?  Like the “Cowie” that I bought for my niece when she was two.  Cowie is a stuffed Precious Moments cow that I bought on the clearance table outside of a Hallmark store. I know I didn’t pay over $5 for him (if even that), and I had no idea the impact Cowie was going to have on Alyssa.  Lys immediately started carting Cowie everywhere with her.  I can’t tell you how many times my sister had to turn the car around because Lys had forgotten Cowie somewhere.  How Cowie was in Lys’s backpack through each and everyday as she navigated elementary and junior high school.  Well, Lys is now in high school.  I don’t think Cowie is still tucked away in her backpack, and I know that’s because my sister cannot repair Cowie anymore.  He’s too thread bear and been repaired too many times before.  So, Cowie rests at home now, waiting for the moment Lys will get home and hold him in her hand again. This recipe, admittedly somewhat less dramatic, is like that amazing purchase you make and can’t get over.  When I found this recipe, I read it, I rolled it around in my mind.  Thinking of ways to make it mine. This dinner was THE dinner of the week, if not the month!

Ingredients:

For the Sauce:

3 cloves garlic
1/3 cup honey
2 Tbs soy sauce (I always opt for low sodium)
2 Tbs barbecue sauce (check out Sweet Baby Ray’s Original)
1 tsp fish sauce
1 tsp white wine vinegar
1/2 cup water

For the Chicken:

1 lb boneless / skinless chicken thighs, cut into bite size pieces
1/2 cup flour
3 eggs
1/2 cup panko
Oil for frying

Preparation:

To make the Sauce:

Add all sauce ingredients to a small saucepan and bring to a boil.  Reduce heat and simmer until sauce starts to thicken. Set aside until the chicken is done.

To make the Chicken:

Add flour to a gallon Ziploc bag.  In a small, shallow dish (I usually use a Tupperware type dish), whisk eggs together.  In a second gallon Ziploc bag, add the panko.  To bread chicken, first add several pieces to the flour.  Shake your money-maker for all it’s worth!  Then dip the chicken in whisked eggs.  Finally, add chicken to panko Ziploc bag and again, shake it.

Add oil to a large, nonstick frying pan. Heat to medium high. Cook chicken in batches for 6-8 minutes or until golden and crispy. Chicken should be cooked through.

To Assemble:

Add cooked chicken back to pan and pour sauce over, coating chicken thoroughly.  Serve over rice and enjoy!

Wine Pairing Suggestions:

Albariño
Chenin Blanc
Fume Blanc
Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 4 small portions. For lunch tomorrow, double the chicken and adjust everything else

Total time:  About an hour and half

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*Derived from Nora Rušev

Apricot Chicken

Say good-bye to take out!  This is a super delicious and extremely easy chicken recipe that you can count on being ready in less time than it takes to get take out. This was a hit with the fam (and you know if it’s not, it won’t show up here)!  Even D, who I struggle to make lunches for because she doesn’t like sandwiches, said, “I want THIS for lunch tomorrow!”  I’m seriously considering keeping it on hand for just that reason. ¡Buen Provecho!

Ingredients:

3 tsp sesame oil
4 Tbs BBQ Sauce (such as Sweet Baby Ray’s)
1½ Tbs soy sauce (I always opt for the low sodium version)
1½ Tbs honey
1 lb boneless, skinless chicken thighs (can use breast meat, too)
½ cup apricot jam
½ cup orange juice

Preparation:

In a medium sized bowl, whisk together sesame oil, BBQ sauce, soy sauce, and honey.  Add chicken chunks, cover and marinade for at least 30 minutes but up to overnight.

Heat large pan to medium high.  Remove chicken from marinade with tongs or a slotted spoon (don’t throw away the marinade) and brown.

Add the apricot jam and orange juice to the marinade.  Add to chicken and bring to a boil.  Cover and reduce heat to medium low.  Simmer for about 8 minutes or until the sauce has thickened and the chicken is done.  Serve over warm steamed rice.

Wine Pairing Suggestions:

Chenin Blanc
Riesling
White Zinfandel

Serves 4

Prep time: 10 minutes  Marinading & cooking time: 40 minutes

Apricot Chicken

Apricot Chicken

*Derived from Nora Rušev

Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Mongolian Beef

This dish came together so quickly and easily, it was ready before the rice cooker! My kids always say, “I’m hungry. When is dinner going to be ready?” This time when I answered, “In just a minute.” I was telling the truth! Full of flavor to rival any takeout. My youngest foodie was putting the sauce not only on her rice, but her broccoli too! That’s when you know the dish is a keeper.

Ingredients:

1 Tbs olive oil
1 lb steak (sirloin or flank), sliced thinly (time-saving tip:  pop the meat in the freezer for 15-20 minute before slicing, it will make that task so much easier)
3 Tbs soy sauce
1 Tbs hoisin sauce
1 Tbs brown sugar
1 Tsp chili sauce (I used Mae Ploy Sweet Chili Sauce b/c the kiddos are not quite ready for the full chili effect)
1 clove garlic minced (time-saving tip: by it already minced in a jar, such as Spice World)
1 tsp grated ginger (time-saving tip: I don’t know what I’d do without my Gourmet Garden ginger paste)
1 Tbs cornstarch
1/3 cup beef broth
1 Tsp sesame oil
¼ cup sliced green onion

Preparation:

Heat oil in large, nonstick pan, over medium-high heat.  Add beef and sauté until just cooked, about 2-4 minutes.

In a small bowl, combine soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger, cornstarch, and water.  Add this to meat and cook about 1 minute, until sauce thickens.

Remove from heat, mix in sesame oil and serve over rice or noodles.  Top with sliced green onions.

Wine Pairing Suggestions:

Cabernet Sauvignon
Merlot

Serves 4

Mongolian Beef

Mongolian Beef

Courtesy Closet Cooking

Honey Soy Roasted Chicken Thighs

Chicken thighs are so easy to work with.  And always are juicy.  I always make sure I’ve got a ready supply in my freezer.  And this is easily one of those “what do I make tonight?” recipes.  If you plan ahead, you can marinate these in the refrigerator while you are toiling away in the office, or you can simply marinate them when you get home and are getting the sides ready.  This recipe is so versatile, you can easily serve with either rice or potatoes.  A green salad.  Maybe a veggie or two, and I’d call it dinner!  Enjoy!

Ingredients:

3 Tbs olive oil
3 Tbs low sodium soy sauce
5 Tbs honey
4 cloves garlic minced (time-saving tip: use pre-minced, such as Spice World)
½ tsp ground ginger (time-saving tip: use ginger paste, such as Gourmet Garden)
½ tsp fresh ground black pepper
3 Lbs chicken thighs (feel free to sub your preferred chicken meat)
Salt to taste

Preparation:

Preheat oven to 425°.  Mix everything, except the chicken, in a large zip lock bag.  Add chicken, be sure to mix it around in the bag so each piece is thoroughly coated.  Place bag in the refrigerator until ready to cook (this can either be all day while at work, or simply while getting the rest of the dinner going.  I did not marinate mine all day and it was still wonderful!)

When ready to cook, coat baking dish with nonstick cooking spray.  Place chicken, skin side up, in baking dish and bake for 25 minutes.  Turn chicken over and continue to cook additional 15 minutes.  Turn chicken once more to skin side up and bake a remaining 10 minutes, to crisp the skin.  Serve with either potatoes or rice.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinto Grigio
Pinto Noir
Sangiovese
Sauvignon Blanc

Serves 6

Total cook time: About an hour

Honey Soy Roasted Chicken

Honey Soy Roasted Chicken

*Courtesy: shewearsmanyhats.com