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

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

Korean Beef

I have been on an Asian themed rice kick lately.  I have no idea where it comes from.  Oh wait, yes I do, I’ve been dyeing for Chinese food for at least a month, but just haven’t gotten around to making my way there.  Well, I did that one time, but it was so horribly bad I hardly think that counts.  So, since I’m hitting the gym at lunch instead of eating, I might as well make Asian food for dinner! 

Ingredients:

1 lb lean ground beef (or any other ground meat prefered)
¼ cup brown sugar (if you like it sweet, you can add up to ½ a cup)
¼ cup low-sodium soy sauce
1 Tbs sesame oil
3 Cloves garlic minced (Time saving tip: Use jarred minced garlic, such as Spice Island)
½ tsp minced ginger (Time saving tip:  Use Gourmet Garden’s Ginger Paste)
½ tsp crushed red pepper (if you like it spicier, you can add up to 1 tsp)
Salt and pepper to taste
1 bunch green onions, diced

Preparation:

Add sesame oil to large skillet and heat to medium. Brown ground meat with garlic.  Drain almost all fat and add brown sugar, soy sauce, ginger, salt and pepper, and red pepper.  Simmer for 5 minutes to blend flavors.  Serve over steamed riced with green onions sprinkled over the top.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Chenin Blanc
Grenache
Merlot

Serves 4

Total time: 30 minutes

Korean Beef

Korean Beef

*Derived from Izzy Writes

Pork Chops with Golden Apple Sauce

Still struggling with pork. Sigh. But I’m going to keep trying to work with it and I will start to get the hang of it. What I like about this recipe: it’s homemade apple sauce, that means you really taste the apples, cinnamon, ginger, and nutmeg; apples and pork just really pair well together, that savory / sweet combination is a true classic; I also liked that my son said, “oh wow, Mommy, you really did good on this one!” Ok, now what I didn’t like about this one: I can never get Rachel Ray recipes ready in 30 minutes. Going into it knowing that though, makes all the difference.

Pork 1

Ingredients:

4 Golden Delicious apples, chopped
2 Tsp lemon juice
2 oz golden raisins (about a handful)
1″ piece fresh ginger root (I always substitute Gourmet Garden Ginger Spice Blend)
3 Tbs light brown sugar
2 cups all natural apple juice or cider
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbs olive oil
4 thin cut boneless pork loin chops (I discovered at the last-minute mine had bones, but they worked just fine)
Salt and pepper

Preparation:

Combine first 8 ingredients (up to the olive oil) in a medium pot over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally,  If sauce begins to splatter as it bubbles, reduce heat a little, but it needs to be allowed to reduce and form quickly.  Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat.  Add oil to pan.  Season chops on 1 side with salt and pepper.  Add chops to hot skillet, seasoned side down.  Season the opposite side of the chops with salt and pepper.  Brown and caramelize chops about 2 minutes on each side, then reduce heat to medium and cook another 5-6 minutes, turning occasionally, until juices run clear.  remove chops from heat and let rest a couple of minutes for juice to redistribute.  Top chops with generous portions of warm golden apple sauce.

Serves 6

Prep time: 10 minutes; Cook time 15 minutes

Pork 2

*Derived from Food Network (Rachel Ray)

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