Thai-Spiced, Honey-Glazed Chicken Skewers

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Meat on sticks. There hasn’t been enough of it this summer so I’m trying to remedy that before grilling weather is officially over. (It’s coming. Sigh.)

When I was making the meal plans for the week, I was pleasantly surprised to realize I already had all the ingredients for these skewers on hand, so they went on the menu. It’s simple ingredients, but they pack a big flavor punch here.

I set my chicken up to marinade in the morning, but starting to marinade the night before would be good too. I’d give this a few solid hours in the marinade to pack the biggest punch.

Thai-spiced, Honey-Glazed Chicken Skewers
(from The Iron You)
Serves 4

1 lb. chicken breast, cut into strips
2 tsp. Chinese five-spice
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. lime juice
Sesame seeds, for garnish
Sriracha mayo, for dipping

In a small bowl, whisk together the Chinese five-spice, cayenne, salt and pepper. Sprinkle over the chicken strips and toss until well-coated.

Add the chicken to a ziplock bag. In the same small bowl, whisk together the honey, olive oil and lime juice. Pour over chicken in the bag, seal and turn to coat. Refrigerate and let marinate for several hours.

After marinating, place the chicken on skewers. (If using wooden ones, soak in water for at least a half hour beforehand.)

Preheat a grill to medium and oil the grates. Grill for 8-10 minutes, turning halfway, until cooked through. Sprinkle with sesame seeds.

Serve with Sriracha mayo for dipping.


Burgers with Brie, Caramelized Onions, Arugula and Hampton Creek’s Just Mayo Garlic Mayo (+ Win a Hampton Creek Just Mayo Prize Pack!)

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A few weeks ago, the folks at Hampton Creek contacted me about trying out some of their Just Mayo products. A company that’s trying to make sustainable, healthy, affordable food? I was totally on board.

They sent three mayos to try – regular, garlic and sriracha. I’ve been incorporating all three into dishes the last few weeks and I can honestly say I’m impressed. The mayo is eggless, so it’s allergy-friendly and it tastes really good.

These burgers went on the menu so I had an excuse to try the garlic mayo. So delicious! The flavors really go together well here for an awesome, easy burger.

Interested in trying some Just Mayo yourself? The nice folks at Hampton Creek sent along a set of Just Mayo products for a lucky reader. Want to win? Leave a comment below letting me know how you’d like to use the mayo. I’ll pick one comment at random to receive three bottles of Just Mayo in original, garlic and sriracha flavors. You have until midnight eastern time on September 14, 2014. Open to US residents only.

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo
(adapted slightly from Handle the Heat)
Serves 2

1/2 lb. ground chuck
Salt and pepper, to taste
2 slices Brie cheese
1/4 cup caramelized onions
1/2 cup arugula
2 Tbsp. garlic mayo
2 burger buns

Heat the grill to medium heat.

Divide the meat in half and form into 2 patties. Season both sides with salt and pepper. Grill for 10 minutes, turning halfway, to desired doneness. Top with the cheese and remove from the grill immediately. Tent with foil and let rest for 5 minutes.

Serve the burgers on buns topped with caramelized onions, arugula and garlic mayo.


Caprese Quiche

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Why, yes, I am still trying to use up the absurd amount of tomatoes coming out of the garden! I’ve officially given up trying to make Mark-friendly dishes out of them and have started cooking whatever catches my eye – including this Pinterest find.

We have a good bit of basil in the garden too, and I had fresh mozzarella on hand already (because Caprese salads have been in heavy rotation!) so this was a quick one to whip together and perfect for a quick lunch during the week.

I used a frozen pie shell to make this really easy, but if you have five extra minutes, this pie dough would work great too.

Caprese Quiche
(slightly adapted from 17 Apart)
Makes 1 8″ quiche

4 plum tomatoes, quartered
4 oz. fresh mozzarella, diced
Small palm-full of fresh basil leaves
6 eggs
1/2 cup milk
Salt and pepper, to taste
Pre-made, deep dish pie crust

Preheat your oven to 350F degrees.

Arrange tomatoes and mozzarella in the bottom of the pie crust. Sprinkle basil leaves over.

In a small bowl, whisk together eggs and milk. Season with salt and pepper. Pour egg mixture into pie crust.

Bake for about 45 minutes, until egg is set. Let cool for 10 minutes before slicing.


Grilled Pizza

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This is, by far, my favorite summer meal. We’ve been making it for years and it’s something we make over and over during grilling weather – mostly because it’s so easy. This pizza takes almost no prep and cooks in about five minutes.

We generally don’t go in with much of a plan when making them – toppings are whatever we happen to have still in the fridge. Ham and pineapple is a favorite, as is kalamata olive and fresh basil. And we like to make them smaller so we can vary the toppings – and each person can top their own.

It’s meals like this that are keeping us sane with a newborn!

Grilled Pizza
(as seen on Eat at Home)
Serves 2-4

 1 lb. pizza dough
Pizza sauce
Shredded mozzarella
Your favorite pizza toppings

Preheat the grill to medium-high heat and spray with nonstick spray.

Roll out dough as desired – we like to make four smaller pizzas because they’re easier to work with, 2 medium or 1 large would work too!

Place the dough onto the grill grates and cook for about 2 minutes, until the bottom is solid and has grill marks. Flip, add sauce, cheese and toppings and close the lid of the grill. Cook for 3-4 minutes, until cheese is melted and bottom has grill marks.

Transfer to a cutting board and let sit for a few minutes before cutting.

 


Creamy Taco Mac

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This could also be called “DIY Hamburger Helper” – it’s the same idea, but from scratch. There’s nothing super novel here but it’s quick and good and generally a crowd pleaser.

It also freezes well. I cooked this up before Jacob was born and froze half, casserole-style, for afterwards.

Creamy Taco Mac
(from Annie’s Eats)
Serves 6

1 1/4 lbs. ground turkey
8 oz. rotini pasta
1 small onion, chopped
1 clove garlic, minced
1 14 oz. can diced tomatoes, drained
4 Tbsp. taco seasoning
3 oz. cream cheese
1/2 cup sour cream
Salt and pepper, to taste

Cook pasta according to package directions. When you drain it, reserve 1/2 cup of the pasta water.

In a large skillet, brown the ground turkey and onion together until cooked through. Add the garlic and cook another minute, until fragrant. Add in the diced tomatoes and taco seasoning and simmer for 5 minutes.

Add in the pasta, cream cheese, sour cream, pasta water and stir until the cheese is melted as all is well combined. Season to taste with salt and pepper. Simmer for another 3-5 minutes to reduce the sauce and serve.


Honey Chipotle Chicken Tenders

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Surprise! It’s a chicken recipe! This is the first chicken recipe I’ve blogged since getting pregnant that doesn’t involve bite-sized pieces.

For most of the pregnancy, I couldn’t handle chicken cooked at home unless it was bite-sized. So weird. But, the last month or so of being pregnant, I could finally tolerate chicken strips and breasts again – so I made them in force. Funny enough, even though I made these as strips, they would have been excellent bite-sized, too.

The sauce is spicy-but-sweet and even though these are baked, they taste just as good as a fried boneless wing. They tasted like something we’d order when out for bar munchies. I’m planning to make them again when football watching season is in full swing!

Honey Chipotle Chicken Tenders
(adapted from Creme de la Crumb)
Serves 4

For the chicken strips:
1 lb. boneless chicken breasts, cut into strips
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
1-2 Tbsp. water
1 1/2 cups panko breadcrumbs

For the sauce:
1/3 cup honey
1/2 cup sugar
2 tsp. chipotle adobo sauce
1 Tbsp. hot sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 cup ketchup
1 Tbsp. white vinegar
1/3 cup cold water + 2 Tbsp. corn starch

Ranch dressing, for dipping

In a shallow bowl, whisk together the flour, salt and pepper until well combined. Whisk in the eggs and enough water to make the consistency a thick batter.

Dip the chicken into the flour mixture and then into the panko, coating well in each, and place on a lined baking sheet. Bake at 400F degrees for 20 minutes, flipping halfway.

While the chicken cooks, make the sauce: combine all ingredients except the cold water/cornstarch in a small saucepan and bring to a boil. Whisk together the water and cornstarch and add to saucepan. Stir until the sauce thickens. Reduce heat to low until ready to use.

After the chicken is done, dip strips into the sauce. Serve with ranch dressing for dipping.


Grilled London Broil with Chimichurri

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We have a lot of parsley in the garden. A lot. This was the first recipe I ran across that used up a chunk of it – and london broil was on sale! – so it went on the menu. Grilled steak is a summertime favorite so this was a nice way to shake up our normal routine without being too different.

We’re also currently over-run with basil and dill – any suggestions on ways to use them up?

Grilled London Broil with Chimichurri
(from Cooking Light)
Serves 2

1/2 cup fresh flat-leaf parsley leaves
2 tsp. olive oil
1 1/2 tsp. fresh oregano leaves
1 tsp. sherry vinegar
Pinch of crushed red pepper
1 clove garlic
1 green onion, chopped
1/2 lb. london broil
1/4 tsp. salt
1/4 tsp. pepper

In a food processor, combine the parsley, oil, oregano, vinegar, red pepper, garlic and green onion. Process until finely shopped. Rub 1 Tbsp. of the parsley mixture over the steak and let stand for fifteen minutes.

Sprinkle steak with salt and pepper and grill over medium heat, covered, 4 minutes per side or until it is cooked to your liking. Let stand for 10 minutes before slicing against the grain.

Serve with remaining parsley mixture.


Grilled Chicken and Zucchini Tortas

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Generally, this is how meal planning goes around here: On Thursday we get the grocery ads for the next week and I sit down and pick meals based on what we have on hand already and what’s going to be on sale. I email the list off to Mark and he either approves it, vetoes things or reminds me of plans I’ve forgotten that would throw off dinner. It’s a good system.

And then there are weeks when things just get busy and fall through the cracks. I realized as we were standing in the grocery store shopping for the week that I’d never bounced the week’s dinners off him – and he was really skeptical of this meal. Luckily, once dinner was on the table, he liked it. We served it along with onion rings and fresh cut-up veggies.

Grilled Chicken and Zucchini Tortas
(from Parade)
Serves 2

2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. paprika
2 Tbsp. vegetable oil
Salt and pepper, to taste
1 medium zucchini
1/2 lb. boneless, skinless chicken breast
1/2 cup mayonnaise
Hot sauce, to taste
2 cups shredded cabbage
Juice of 1/2 line
2 rolls

Whisk together the garlic, oregano, paprika, oil, salt and pepper until well combined. Quarter the zucchini lengthwise and pound out the chicken to 1/2″ thick. Place zucchini and chicken on separate plates and rub each with the marinade evenly. Refrigerate for at least 30 minutes.

In a medium bowl, whisk together the mayonnaise and hot sauce to taste.  Remove half of the mayonnaise mixture to a small bowl and set aside. To the medium bowl, add the cabbage and lime juice and toss until evenly coated. Refrigerate until ready to serve.

Grill chicken and zucchini over medium heat for about 10 minutes until chicken is cooked through and zucchini is tender, flipping halfway. Slice the chicken against the grain.

Serve the chicken and zucchini on rolls topped with mayonnaise spread and slaw.


Garlic Beef Enchiladas

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One thing that’s been a bit of a surprise with the new kitchen is that the new freezer is smaller than our old one. I had grand plans to start stocking the freezer with meals for after baby boy is born once the kitchen was back together, but it’s become a project of using up what’s already in there first. One thing I inexplicably have a lot of? Ground beef.

When I polled my friends for their favorite recipes using ground beef, Katie suggested this one. Not only did it use up some of the freezer stock, it’s a freezer-friendly meal itself so I made a small tray to freeze as a post-baby meal. They were delicious, so I’m looking forward to being able to enjoy them again!

Garlic Beef Enchiladas
(from Taste of Home)
Serves 5

For the enchiladas:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. rubbed sage
1 can stewed tomatoes, chopped up
2 cups Colby-Jack cheese, divided
10 flour tortillas

For the sauce:
1/3 cup butter
4-5 cloves garlic, minces
1/2 cup flour
1 can beef broth
1 can tomato sauce
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. rubbed sage
1/2 tsp. salt

In a large skillet, cook the ground beef and onion until the beef is browned and the onion is softened. Stir in flour and seasonings until well combined. Stir in tomatoes and bring to a boil. Reduce heat and cover. Simmer for 15 minutes.

While the beef simmers, preheat the oven to 350F degrees and make the sauce: Melt the butter in a saucepan over medium-high heat. Add garlic and cook for 1 minute, until fragrant. Stir in flour until blended. Gradually whisk in the broth. Bring to a boil and cook until thickened, stirring occasionally, about 2 minutes. Stir in the tomato sauce and seasonings. Heat through and then set aside.

To assemble: Pour 1 1/2 cups on the sauce into the bottom of a 9×13″ baking dish. In each tortilla, place about 1/4 cup of the beef mixture and 1-2 Tbsp. of the cheese. Roll up and place in the baking dish on top of the sauce, seam side down. Pour remaining sauce over the top.

Bake, covered, for 30-35 minutes or until heated through. Remove cover, sprinkle with remaining cheese and bake for an additional 10-15 minutes, until the cheese is melted.


Hawaiian Hula Pork Tacos with Pineapple Slaw

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When my friend, Lindsay, mentioned she was making this for dinner a couple of weeks ago, I immediately asked for the recipe. She raved about it the next day, so it went on the menu for the following week.

I’m so glad I didn’t wait to make these! They take a little time, but they’re so worth the effort! The pork was incredible, but the pineapple slaw really took this to a whole different level. The pork is really versatile too, which made for great leftovers. After enjoying them as tacos, we had the leftover pork as sandwiches (topped with the slaw) and then used the remaining pork in quesadillas (along with some fresh pineapple). So, so good!

Hawaiian Hula Pork Tacos with Pineapple Slaw
(from Half Baked Harvest)
Serves 6-8

For the pork:
3 lbs. pork shoulder roast
2 1/2 cups pineapple juice
2 tsp. ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar
2-3 Tbsp. sriracha
Tortillas, for serving
Shredded cheddar, for serving

For the pineapple slaw:
3 Tbsp. Greek yogurt
1 Tbsp. rice vinegar
2 Tbsp. fresh pineapple juice
1 Tbsp. brown sugar
1 tsp. orange zest
Pinch of salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
3 Tbsp. fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeno, seeded and chopped

Preheat the oven to 350F degrees.

In a large bowl, whisk together the pineapple juice, ginger, brown sugar, soy sauce, ketchup, sriracha and vinegar until well combined.

Place the pork in a dutch oven and add about half of the sauce. Place in the oven and roast for 3-4 hours, until the pork shreds easily. Remove the pork, shred and return to the dutch oven. Mix in additional sauce until you have the consistency you want. Heat on the stove top until heated through.

While the pork is cooking, make the pineapple slaw: In a medium bowl whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper until well combined. Add in cabbage, green onions, cilantro, pineapple and jalapeno and toss until evenly coated. Refrigerate until ready to serve.

Serve cooked pork in tortillas, topped with shredded cheddar and pineapple slaw.