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Make This Tonight: Sriracha Glazed Chicken

11/21/2010

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Sunday night dinners are important.  After a weekend of running errands, seeing friends and general taking-care-of-business activities, Sunday night dinner is your last chance to kick back before the work week.  For that reason, I have a few criteria for the recipes that I make on Sundays:
1.  Must be comfort food
2.  Must be fairly simple to prepare (slow cooker is always a great option)
3.  Must be a tried and true recipe (no surprises with food that doesn't taste great)


Last weekend I celebrated my birthday with my family by spending the weekend at the wineries in eastern Long Island.  By the time Jared and I got home on Sunday, we needed to unwind and spend some time on the couch.  I was dead-set on cooking dinner for us because I was gifted a giant bottle of Sriracha hot sauce for my birthday and I was longing to put it to good use.  Sriracha is a Thai hot sauce made with chilies and garlic - it's hotter than your average everyday hot sauce, but is way more flavorful (plus it's 100% natural, which rocks).  It's easy to find and delicious (go get some!).  

Now, the rule is that Sunday dinner recipes must be tried and true, however I bent the rules a bit and turned to an un-tried recipe on Cooking Light, because never let me down and their recipes are generally simple and delicious.  And ladies and gentleman, I am so glad I took a risk, because now I can share this recipe for the most delicious Sriracha-Glazed Chicken and Onions.  In fact, this recipe is so delicious, that I suggest you make it tonight.  It's so good that I am making it AGAIN tonight.

This recipe succeeds because of the way that the savory flavors are layered.   Hoisin sauce is spiced up by the sriracha and ginger and the curry rounds everything out (not to mention that it makes your entire home smell amazing.  I served the chicken over jasmine rice with a side of sugar snap peas.  

So if I haven't already convinced you to make this tonight, let me be clear - if you want a warm, comforting flavorful Sunday night dinner, this is the recipe for you.  To keep this healthy-ish, stick with one serving and don't overdo it on the rice.

Now, regarding wine (because let's get serious for a minute, Sunday night cooking requires a glass of wine to sip as you prep).  Since we had just returned from the wineries, we had a bottle of our favorite White Merlot from Sherwood House Vineyards in Mattituck on hand (p.s. you can order this wine online directly from the vineyard, it's called 'Sandy Blush' and it's soooo good).  It cut right through the spice and paired so well.  Now, I know it's not technically Rose season, but I drink what I'm in the mood for (seasonality be damned!) - so I recommend a bottle of dry rose.  However if you are a traditionalist I'd go with a Sauvignon Blanc, red just doesn't work with this dish as far as I am concerned.


Happy Sunday - go cook, relax and enjoy!

Sriracha-Glazed Chicken and Onions
from Cooking Ligh
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Ingredients

  • 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 3  tablespoons  hoisin sauce
  • 1  tablespoon  ketchup
  • 1 1/4  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
  • 1 1/2  tablespoons  canola oil
  • 1 1/2  cups  presliced onion
  • 1  tablespoon  bottled minced fresh ginger
  • 1  tablespoon  bottled minced garlic
  • 3/4  teaspoon  curry powder
  • 1  pound  skinless, boneless chicken breast, cut into 1-inch-thick slices


Preparation

Prepare rice according to package directions, omitting salt and fat.

While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.

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Rick Bayless Will You Marry Me?

6/21/2010

2 Comments

 
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the white light in the lower right is a halo
Last night I was so excited to tell you about this recipe.  Then tonight, I got even more excited when I tasted the leftovers (after a day of relaxation in the fridge).  So without further adieu...I give you....

A recipe from Rick Bayless for Beef and Potato Salad with Smoky Chipotle.  Before I get into how delicious this recipe is, and how amazingly easy it was to prepare - I have to ask, Rick Bayless will you marry me?  Seriously, this recipe is that good.

Once the warm beef hit the potatoes and mixed with the chipotles and a dash of vinegar and salt - the result was incredible.  Once the creamy avocado was mixed it - it was literally perfect.  This dish was so simple - simple preparation, easy to find whole ingredients.  It's the healthy-ish definition of meat and potatoes.

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can I eat this right now?

This recipe is listed on Rick's website as an appetizer that serves as a topping for tostadas.  Since it was Sunday (our big supper day) we spooned this on to soft warm corn tortillas, with a small side of spanish rice.  For tonight's dinner, I slimmed this down a bit by eating it as a cold potato salad right out of the fridge.  I HIGHLY recommend the latter.  Once the tortillas were gone I could really taste the flavors.  I also cut the rice because it's Monday (no need to carbo-load two nights in a row).  To keep this healthy-ish, be sure to portion this for 4 (although it's tempting to do 3).  There is 3/4 of a lb of beef and 3 potatoes in this recipe - if you are cooking for two, you will have the perfect amount for leftovers. 

In other news - this went really well with Corona Light (add a pinch of salt and a lime and you won't miss the calories).

So make this - seriously, go make this.  And happy Monday - eat well and enjoy your week!

Beef and Potato Salad with Smoky Chipotle (Salpiccon de Res al Chipotle)

Ingredients
3/4 pound stewing beef (preferably from the chuck), cut into 1-inch cubes
Salt
3 (about 3/4 pounds) medium-size boiling potatoes, cut into roughly 1/2-inch pieces
3 tablespoons vinegar
2 to 3 canned chipotle chiles en adobo, stemmed, seeded and thinly sliced
1 small red onion, chopped into 1/4-inch pieces
3 tablespoons good-quality olive oil
1 medium, ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces

Directions

Scoop the beef into a medium saucepan, cover it generously with water, add 2 teaspoons salt and set over high heat.  When the water comes to a boil, reduce the heat to medium-low.  Skim off the grayish foam that rises during the first few minutes of simmering.  Partially cover and simmer until the meat is fall-apart tender, about 1 hour and 15 minutes.  With a slotted spoon, remove the meat to a plate to cool.  Scoop the potatoes into the meat broth (if there isn't enough to cover the potatoes, add water) and simmer over medium heat until tender, about 15 minutes. 

Use the slotted spoon to scoop the potatoes into a medium bowl, sprinkle with vinegar.  Break the up the meat into coarse shreds and stir it into the potatoes, along with the chipotles, onion and olive oil.  Let cool completely, then taste and season with salt if you think necessary.  Cover and refrigerate until you're ready to serve. 

Just before serving, scoop the mixture into a wide serving bowl and mix in the avocado.

2 Comments
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    Katie Creaser

    I'm a healthy foodie...well, who am I kidding?  I'm a partially healthy foodie.


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