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 Light

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.