Wednesday, May 25, 2011
I'm not a thigh girl but this recipe has changed my mind! The meat was so tender and the flavor was out of this world. The kids ate everything and went back for seconds. My daughter said she could eat the chicken all day, yep it's that good. I didn't even have time to marinate my thighs for the full 4 hours, only got 1 hour in and it still rocked.
inspiration: Our Best Bites
8 boneless, skinless chicken thighs
1/4 cup brown sugar ( I used less)
1/4 cup soy
1/4 teaspoon cayenne
1/4 teaspoon curry (I ran out and did not use this)
3-4 garlic cloves, minced (I of course used 4, love me some garlic)
1 teaspoon of fresh grated ginger (I used a bit more)
2 tablespoons honey (my addition)
a big splash of rice wine vinegar (my addition)
1 green onion, chopped (my addition)
Mix all ingredients together and place in a plastic gallon sized bag. Add chicken thighs and let everyone get to know each other for 4 hours or even over night. Throw those babies on the grill when your ready. You can use an outdoor grill or be like me and throw down with an indoor grill. They cooked super fast so watch them and maybe use medium heat. I had my grill on high and I think it would've been better with a little lower temp. Next time I'm throwing some sesame seeds on these babies too.
I served our chicken with Jasmine rice and Asian slaw. For the rice I just added some diced mango, chopped green onion, cilantro, kosher salt, and a little garlic. Did this as soon as the rice was done and everything came together nicely. The slaw was prepared while the chicken marinated (that's why the chicken only got 1 hour to chill) and that gave plenty of time for all the flavors to come together. I used a bag of coleslaw (red and green cabbage with carrots) and then added some chopped Napa cabbage. Added the dressing and was done.
Asian slaw dressing
2 tablespoons rice wine vinegar
2 tablespoons sesame oil (you can also use vegetable oil)
1 tablespoon soy sauce
1 tablespoon brown sugar
fresh ginger, minced
fresh garlic, minced
Optional: 1/2 tablespoon peanut butter. I don't use it in my recipe because my daughter has an allergy. The sesame oil adds enough nutty flavor that you don't need it. If you use vegetable oil than I would add the pb for the nutty flavor.
I love fish but I don't always like to cook it. This recipe is pretty simple and comes together quickly. Would be wonderful with some brown rice or even over a salad. I made this for the hubby and I but the recipe can easily be adjusted for more or less.
source: Foodie Family
2 flounder fillets
Tony Chachere's Original Creole Seasoning
- Rinse and pat dry the fish. Now it's time to get dirty! Use your fingers to gently rub the Creole Seasoning into the fish, both sides. You can also dip you fish into melted butter before adding the seasoning but I'm trying to stay semi-healthy here so I skip that part.
- Now heat your pan up on med high heat for about 5 minutes. You want the pan to be really hot when you add your fish. Now you can add a little butter and olive oil to the pan. Place your fish in the pan and cook for about 2 minutes, flip and cook for another 2 minutes or until done.
- Remove and top with mango salsa. Again other recipes call for more butter on top but I skip that, feel free to add more butter if you like.
1 peeled and diced mango
1/4 cup of pineappple, chopped
1 green onion, chopped
2 tablespoons cilantro, chopped
1 jalapeno, finely chopped
2 tablespoons of fresh lime juice (1 lime)
salt and pepper to taste
Combine all ingredients and enjoy on top of fish. If you don't like a lot of heat make sure you don't use the seeds from the jalapeno, that is where you get the heat from. I insist on using the jalapeno in this recipe, it really gives it a wonderful flavor! Try to make the salsa about 30 minutes before you need it, it gives time for all the flavors to come out.
These hit the spot, not too sweet and just enough tartness from the raspberries. The ground almonds in the crumble give just a hint of nutty flavor and combined with the cornmeal they have a really nice texture. Of course the crumble part was my favorite and I had to fight the husband for the corners!
3/4 cup natural (raw) almonds
1/2 cup yellow cornmeal
2 cups all-purpose flour
3/4 cup sugar (I only used a 1/2 cup)
1/2 teaspoon coarse salt (kosher)
1 cup (2 sticks) unsalted butter, melted
10 ounces frozen raspberries (or fresh)
- Preheat oven to 350 then line a 8inch square baking dish with parchment paper, leaving a 1 inch overhang on two sides.
- In a food processor pulse almonds until finely ground. In a large bowl combine the almonds, cornmeal, flour, sugar, and salt. Add melted butter and stir until dry ingredients are moist.
- Press about two thirds of the crumble into the bottom of the baking dish. Scatter berries on top and then add the remaining crumble over raspberries.
- Bake until golden brown on top, about 35 to 40 minutes. Let cool and enjoy.