Peach and Sriracha Chicken Over Coconut Rice

This recipe comes from Jessica Seinfeld. We love it and are always tweaking the ingredients. We like to use a pre-cooked Rotisserie Chicken, because the chicken stays really tender if you simmer it in the sauce.

……….

For the chicken:

4 skin-on, bone-in, chicken thighs (about 1 1/2 pounds total)
4 chicken drumsticks (about 1 pound total)
1/4 teaspoon kosher salt (optional)
1/2 cup peach jam or preserves (we’ve used lemons or grapefruit, or any other sweet citrus… be daring!)
1 tablespoon grated fresh ginger
1 tablespoon Sriracha hot sauce
1 tablespoon reduced-sodium soy sauce (we like Bragg’s Liquid Aminos)
3 scallions (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)

For the rice:

1 13.5 ounce can coconut milk – about 1 3/4 cups (we use whole coconut milk)
1 1/2 cups jasmine rice
1/4 teaspoon kosher salt

………..

Preheat the oven (with the oven rack in the middle) to 425˚F.

Pat the chicken dry with paper towels and sprinkle with the salt.

In a large bowl, stir together the jam, ginger, Sriracha, and soy sauce. Add the chicken and toss to coat. Arrange in a large baking dish or rimmed sheet pan and pour any remaining jam mixture over each piece.

Roast for 35 to 40 minutes. After about 20 minutes, if the sauce starts to burn, add about 1/2 cup of water or just enough to barely cover the bottom of the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the chicken until cooked through, 15 to 20 minutes more. You can cut into a piece to make sure it’s no longer pink.

For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice, and the salt over medium-high heat. Let come to a boil and stir a few times. Reduce the heat to low, cover tightly, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes more.

Serve the chicken over the rice and spoon the sauce over the top. Sprinkle with the scallions, peanuts, and cilantro.

Tip: Make the marinade and the rice in advance. Marinate the chicken up to 1 day in advance and keep in a zip-top bag in the refrigerator. Reheat the rice and bake the chicken for an easy weeknight meal.

Red Lentils

{{ red lentils with crispy garlic and onion }}

so yummy. recipe from Whole Foods Market.

2 cups ( dry) red lentils
1/2 teaspoon tumeric
4 cups water
1/2 teaspoon sea salt
2 tablespoons canola oil
1 large red onion, finely sliced
12 cloves garlic, peeled and thinly sliced
6 cups ( cooked ) organic brown Basmati rice

…….

Rinse lentils and add to water. Add tumeric and bring to a boil.

Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.

Add salt to lentils after cooking, then purée in blender.

In a skillet, sauté the onion and garlic slivers to a golden brown, taking care not to burn them.

Add the onion mixture to the lentils, stirring well.

Serve piping hot with basmati rice.

 

Balsamic Marinated Chicken

 

{{ balsamic marinated chicken }}

 

Serve up this tasty and easy chicken recipe for supper tonight.  Recipe from Southern Living, May 1998.

1/4 cup balsamic vinegar

1/4 cup honey

1/4 cup olive oil

2 tablespoons chopped fresh rosemary

1 teaspoons salt

3 pounds boneless, skinless chicken breasts

1/2 teaspoon pepper

…….

Combine first 5 ingredients in a large zip-lock plastic bag or large shallow dish, and add chicken. Seal or cover, and chill at least 2 hours, turning occasionally.

Remove chicken, and place in a lightly greased 13×9-inch baking dish; pour marinade over chicken.

Bake at 375° for 45 minutes or until done, basting often with pan drippings.

or

Remove chicken from marinade, discarding marinade. Sprinkle evenly with pepper and 1 teaspoon salt.

Heat a large ungreased cast-iron skillet or grill skillet over medium-high heat until hot. Cook chicken, in batches, in hot skillet 3 to 4 minutes per side or until browned. Place chicken in a 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until done.

Meatloaf

{{ meatloaf }}

Classic meatloaf made delicious using Progresso® Italian style bread crumbs – a scrumptious dinner.

2 lbs. ground chuck ( or turkey, or a mixture of both )
1 package Lipton® onion soup mix ( or 3 cups chopped yellow onion )
1 cup Italian style bread crumbs ( we like: Progresso® )
2 large eggs, beaten
1 ½ teaspoons sea salt
½ teaspoon freshly ground pepper
1 ( 8 oz. ) can tomato sauce ( we like: Hunt’s® )

…….

preheat the oven to 350° F.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, salt, pepper, and tomato sauce and mix lightly with a fork.  Don’t mash or the meat loaf will be dense.

Shape the mixture into a loaf in a baking dish.  Set aside.

In a small bowl, combine remaining ingredients, and spread evenly over loaf.

1 ( 15 oz. ) can tomato sauce
1 ( 8 oz. ) can tomato sauce
2 tablespoons Worcestershire sauce
3 tablespoons vinegar ( we like: apple cider vinegar )
2 tablespoons yellow mustard
3 tablespoons brown sugar
¼ cup water

Bake at 350°F for 1 hour and 30 minutes or until done.  Baste occasionally.

Let stand 10 minutes before slicing.

Serve with green beans and mashed potatoes. Yummy!

 

photo credit:  food network

Red Lentil Dal

{{ red lentil dal }}

this traditional Indian dish is usually served with basmati rice and Naan, Indian flatbread.

…….

1 tablespoon canola oil
2 cups roughly chopped onion
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric ( 1/2 tsp + 1/4 tsp = 3/4 tsp.  or 1/4 tsp 3x 😉
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice, cooked according to package directions
2 plum tomatoes, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili pepper, seeded, chopped

…….

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside.

Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes.

Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, and garnish with minced cilantro.

 *This freezes well, so feel free to also make a double batch and freeze it in smaller containers.

 

Honey-Grilled Pork Tenderloins

{{ honey-grilled pork tenderloins }}

2 ¾-pound pork tenderloins
¼ cup soy sauce
5 garlic cloves, minced
½ teaspoon fresh grated ginger

2 tablespoons brown sugar
3 tablespoons honey
2 teaspoons dark sesame oil

…….

Make a lengthwise cut down the center to within ¼-inch of opposite side; press to open.

Combine soy sauce, garlic, and ginger in a shallow dish. Add tenderloins.

Cover and chill at least 3 hours, turning meat occasionally.

In separate mixing bowl, stir together brown sugar, honey and sesame oil.

Grill tenderloins, covered with grill lid, over medium-high heat ( 350-400 degrees ) 20 minutes or until a meat thermometer inserted into thickest portion registers 160-degrees, turning occasionally and basting with honey mixture.

…….

Serve with a side of rice or cous-cous and your favorite salad for a complete meal.

easy roasted chicken dinner

{{ easy roasted chicken dinner }}

easy and delicious.

…….

1 Reynolds® oven Bag, large size

1 tablespoon flour ( I use coconut flour or almond meal )
1 teaspoon garlic salt, divided
1 pound baby red potatoes, quartered
8 oz. carrots, peeled
2 stalks celery, cut in ½-inch slices
1 onion, quartered
4 to 5 pound whole chicken roaster
1 tablespoon olive oil
1 teaspoon paprika

…….

Preheat oven to 350°F.

Shake flour and ½ teaspoon garlic salt in Reynolds® oven Bag; place in a 13x9x2-inch or larger baking pan.

Place vegetables in oven bag. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag. Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining garlic salt and paprika.

Place chicken in center of vegetables in bag.

Close oven bag with nylon tie; cut six 1⁄2-inch slits in top. Tuck ends of bag in pan.

Bake 1 1⁄4 to 1 1/2 hours or until chicken is tender.

light turkey meatballs

{{ light turkey meatballs }}

my husband loves this recipe.  just not sure where it came from. 

Stock the freezer with these healthy meatballs and, when the mood strikes, try them over pasta, on a sammie, or even in salad.
…….
3 slices whole-wheat sandwich bread*
¼ cup whole milk
1 ½ pounds ground turkey ( 93% lean, dark meat )
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
1 ½ teaspoon coarse salt
½ teaspoon ground pepper
…….

Place bread in food processor; pulse until fine crumbs form.

In a small bowl, mix breadcrumbs with milk; set aside.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, salt, pepper, and breadcrumb mixture; mix gently with a fork.

With hand, form mixture into ball, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
…….

To freeze:

Place baking sheet with meatballs in the freezer, and freeze for about 1 hour to set their shape; transfer the frozen meatballs to an air-tight container or resealable plastic bag, and freeze for up to 3 months.

For sliders:

Heat broiler, with rack set 4 inches from heat.

Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes.

Place meatball inside slider rolls, and top with your favorite BBQ sauce.

For Spaghetti & meatballs:

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook frozen meatballs until browned, 5 to 7 minutes.

Add 1 ½ cup store-bought marinara sauce and ½ cup water; cook until heated through, about 5 minutes. Cook 8 ounces favorite spaghetti; toss with sauce.

*You can substitute dry ( boxed ) bread crumbs, but it won’t be the same.
I think about 1/3 cup of dry crumbs might provide a similar amount of “filler” as the 3 slices of fresh bread.

{{ macaroni and cheese }}

This recipes comes from the Food Network / courtesy of Rachael Ray.  We’ve tweaked it a bit … here’s our version:

1 tablespoon olive oil
2 tablespoons butter
3 tablespoons flour, or corn starch
1 1/2 cups whole or 2 percent milk
3 cups shredded cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches

…….

Heat a medium, deep skillet over medium heat.

Add oil and butter. When butter melts into the oil, add flour and combine.

Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently.

Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time.

Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like.

Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.

Transfer to a baking dish and top with remaining cheese.

Place baking dish under a hot broiler and brown the cheddar cheese on top.

Serve and enjoy!
Yield: 4 entree servings, 8 side servings

Old Bay Pasta Salad

{{ OLD BAY pasta salad }}

 This is our family’s favorite go-to summer pasta.  Hope you enjoy it too!

½ pound boneless, skinless chicken breasts, cut in ½-inch strips
1 tablespoon sesame oil
½ cup soy sauce { we used Bragg Liquid Aminos}
1 teaspoon OLD BAY Seasoning
2 cloves fresh garlic, minced
1 teaspoon fresh rosemary

…….

1 package { 13.25 oz. } 100% whole grain pasta, uncooked
1 clove garlic, minced
½ cup fresh parsley, chopped { optional }
1 cup cherry or grape tomatoes, halved
½ cup scallions, white and green parts, thinly sliced
1 cup thawed frozen peas { optional }
1 cup thawed frozen white corn
¼ cup mayonnaise { we like Vegenaise or safflower mayonnaise }
¼ cup ranch salad dressing { we like Low fat Natural Fresh Ranch Dressing }
OLD BAY Seasoning, to taste
toasted pecans*
1 small head romaine lettuce, chopped

directions

In a small bowl, mix oil, soy sauce and seasonings.  Place chicken in large resealable plastic bag or glass dish.  Add marinade.  Turn to coat well.

Place in refrigerator to marinate for at least 1 hour { longer for extra zesty flavor ~ we always marinade overnight }.  Remove chicken from marinade.  Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.  Allow to cool, then cut into bite-size pieces.

Cook pasta in boiling salted water as directed on package.  Rinse under cold water.  Drain.

In a large bowl, toss pasta in with chicken, tomatoes, scallions, peas and corn.

Whisk together mayo, salad dressing and OLD BAY in small bowl.  Pour over pasta mixture and mix well.  Cover.

Refrigerate 2 hours. { optional }

Just before serving, gently stir in the chopped romaine and toasted pecans.  Sprinkle on some additional OLD BAY, if desired.

*to toast pecans ~ pre-heat oven to 350-degrees.  place nuts on a baking sheet and bake for a few minutes, watching carefully and shaking occasionally.   they will be done when golden and fragrant (about 5-10 minutes).  set aside to cool.