We rub this on chicken thighs, pork, and ribs. Use this on chicken thighs with TJ's Sriracha BBQ sauce and you'll be thanking me!
Ingredients
1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 Tbsp mustard power
1/4 cup chili powder
1/4 cup ground cumin
2 Tbsp ground black pepper
1/4 cup ground garlic powder
2 Tbsp cayenne powder
Mix all together. Enjoy
Sunday, August 25, 2019
Thai Yellow Curry
Don't think about it, just make this! It's so easy and delicious!!!
Ingredients
canola oil
1 4 oz can of Yellow Thai Curry Paste (I used Maesri Yellow Curry Paste)
1 can coconut milk
1/2 cup chicken broth
6 skinless chicken thighs
3 yellow yukon potatoes
3/4 Tbsp brown sugar
2 tsp fish sauce
Directions
In a stainless steel dutch oven, heat canola oil. Add can of yellow curry paste. Stir until fragrant. Add chicken thighs and sear. Add brown sugar and fish sauce. Add coconut milk and chicken broth. Cook for 20 min. Add potatoes and cook for an hour. Serve with rice and cucumbers.
Ingredients
canola oil
1 4 oz can of Yellow Thai Curry Paste (I used Maesri Yellow Curry Paste)
1 can coconut milk
1/2 cup chicken broth
6 skinless chicken thighs
3 yellow yukon potatoes
3/4 Tbsp brown sugar
2 tsp fish sauce
Directions
In a stainless steel dutch oven, heat canola oil. Add can of yellow curry paste. Stir until fragrant. Add chicken thighs and sear. Add brown sugar and fish sauce. Add coconut milk and chicken broth. Cook for 20 min. Add potatoes and cook for an hour. Serve with rice and cucumbers.
Sunday, January 13, 2019
Garlic Butter Orange Roughy
This recipe is modified from the recipe on the back of the Wild Caught Kirkland Orange Roughy bag :)
Ingredients:
16 oz Wild Orange Roughy cut into 4 oz pieces (I used 2 packages of Kirkland Orange Roughy)
3 Tbsp butter
1 Tbsp minced garlic
1 Tbsp extra virgin olive oil
Salt
Pepper
Paprika
Parsley
1 Tbsp Parmesan cheese
2 Tbsp Panko breadcrumbs mixed with walnuts
Directions:
Preheat oven to 375 F. Rinse fish portions in water; pat dry with paper towels. Set aside. Melt butter in a small saucepan. Add garlic and olive oil, site until mixed together. Spray a small glass baking dish with cooking spray. Sprinkle both sides of the fish with salt. Sprinkle pepper, paprika, and parsley to taste. Lay fish in the dish. Pour garlic mixture over fish. Sprinkle with cheese and panko breadcrumb mix. Bake for 15 to 20 minutes until the fish flakes easily with a fork.
This recipe pairs well with Trader Joes Rice Orzo mix, arugula, and Brussels sprouts.
Tuesday, December 4, 2018
Honey Oat Bread
Delicious soft, sweet oat bread made in the bread machine. Modified from this recipe: https://www.tasteofhome.com/recipes/honey-oatmeal-bread/
Ingredients
1 1/4 cups warm water
1/2 cup honey
2 Tbsp butter
1 cup rolled oats
1 1/2 tsp salt
3 cups plus 2 Tbps bread flour
2 1/4 tsp active dry yeast
Directions
Add ingredients as directed by bread machine directions. Ours requires dry, then wet ingredients. Select bake, light and large loaf. Bake in the machine and enjoy!
Ingredients
1 1/4 cups warm water
1/2 cup honey
2 Tbsp butter
1 cup rolled oats
1 1/2 tsp salt
3 cups plus 2 Tbps bread flour
2 1/4 tsp active dry yeast
Directions
Add ingredients as directed by bread machine directions. Ours requires dry, then wet ingredients. Select bake, light and large loaf. Bake in the machine and enjoy!
Spicy Asian Chicken Noodle Soup
Winter is coming and that means hot soup, roasted chicken and leftovers! Here's a tasty number inspired largely by this recipe in Cooking Light: https://www.myrecipes.com/recipe/spicy-asian-chicken-noodle-soup
Ingredients
4.5 cups homemade chicken stock
1.5 cups shredded roasted chicken
1/2 -1 cup raw, peeled shrimp
1/2 cup julienned carrots
1/2 cup thinly sliced red pepper
2 tsp Siracha
2 tsp Thai red curry paste
2 tsp soy sauce
1 2 inch peeled, chopped fresh ginger
canola oil
2 blocks Ramen Millet, Rice noodles (from Costco)
Scallions sliced as garnish
Directions
Heat ginger in canola oil. Stir in Siracha, red curry paste and soy sauce. Slowly add chicken stock. Add roasted chicken and allow to simmer for 20 minutes. Bring mixture to boil. Add carrots and red pepper. Low boil for 5 minutes. Add shrimp and cook until shrimp are cooked thoroughly. Cook ramen according to directions. Fill bowls with ramen and pour soup mixture over noodles. Garnish with green onions.
Ingredients
4.5 cups homemade chicken stock
1.5 cups shredded roasted chicken
1/2 -1 cup raw, peeled shrimp
1/2 cup julienned carrots
1/2 cup thinly sliced red pepper
2 tsp Siracha
2 tsp Thai red curry paste
2 tsp soy sauce
1 2 inch peeled, chopped fresh ginger
canola oil
2 blocks Ramen Millet, Rice noodles (from Costco)
Scallions sliced as garnish
Directions
Heat ginger in canola oil. Stir in Siracha, red curry paste and soy sauce. Slowly add chicken stock. Add roasted chicken and allow to simmer for 20 minutes. Bring mixture to boil. Add carrots and red pepper. Low boil for 5 minutes. Add shrimp and cook until shrimp are cooked thoroughly. Cook ramen according to directions. Fill bowls with ramen and pour soup mixture over noodles. Garnish with green onions.
Saturday, October 6, 2018
Hickory nut encrusted salmon
Don't think about this recipe, just do it!
Ingredients
2 salmon fillets
1/2 cup hickory nuts
1/2 cup panko flake crumbs
2 Tbsp sweet spicy sweet baby rays
3 tsp honey
3 Tbsp melted butter
salt and pepper to taste
parley flakes to taste
Directions
Preheat oven to 400 degrees Fahrenheit. Sprinkle salmon with salt and pepper. Sprinkle dried parsley flakes. Combine melted butter, honey and BBQ sauce. Pour over salmon. Combine nuts and panko flakes. Sprinkle over salmon. Cook for 12 minutes. Enjoy!
Ingredients
2 salmon fillets
1/2 cup hickory nuts
1/2 cup panko flake crumbs
2 Tbsp sweet spicy sweet baby rays
3 tsp honey
3 Tbsp melted butter
salt and pepper to taste
parley flakes to taste
Directions
Preheat oven to 400 degrees Fahrenheit. Sprinkle salmon with salt and pepper. Sprinkle dried parsley flakes. Combine melted butter, honey and BBQ sauce. Pour over salmon. Combine nuts and panko flakes. Sprinkle over salmon. Cook for 12 minutes. Enjoy!
Sunday, July 15, 2018
Singapore Curried Chicken Noodles
Inspired by a variety of singapore noodle recipes. I didn't have shrimp or pork, but this marinade made the chicken taste amazing....
Ingredients:
2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles
Directions:
For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.
Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.
Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.
Ingredients:
2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles
Directions:
For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.
Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.
Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.
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