Showing posts with label sriracha. Show all posts
Showing posts with label sriracha. Show all posts

Sunday, January 27, 2013

Spicy Honey Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

To make the understatement of 2013, this post is overdue.  To be honest, after the holidays I needed a little hiatus from blogging. I needed to just get in the kitchen and cook without worrying about taking photos or finding the time to write up a post.  But I knew the blogging bug would come back eventually, so I didn't want to scare you into thinking yelleBELLYboo was gone forever.

Spicy Honey-Brushed Chicken Thighs

So, I probably shouldn't be admitting this, but I was so lame on Friday night.  We came home from work, had a few snacks, and were lying horizontally on our bed looking at cookbooks to find a recipe for dinner.  The next thing I knew, it was 9:30 and I couldn't get myself to fully wake up.  To be fair, we had an incredibly busy week!

Spicy Honey-Brushed Chicken Thighs

Side note - highlight of the week was seeing Book of Mormon.  We went to a great dinner at Bistro Voltaire first (they have an excellent $29 prix fixe pre-theater menu) where we had fabulous french onion soup, creme brulee, and lots of other French favorites.  Then we went to the show - my Chanukah/Christmas present - and laughed the entire time.  It was one of my favorite dates we have ever been on.

Spicy Honey-Brushed Chicken Thighs

Anyways, my week was like that.  Every night was something.  Including a Thursday night gym trip after work that somehow turned into over 2 hours at the gym and not getting home until 9.  By Friday I was exhausted.  So when I couldn't revive out of my coma, I sent the Monkey Scientist to the store and he came back with all of the ingredients to make this recipe.

Spicy Honey-Brushed Chicken Thighs

It reminds me a LOT of one of my favorite recipes - Spicy Chicken Thighs with Cucumber Avocado Salsa from Cooking Canuck - and I think it was every bit as good.  We (of course) made it spicier than it originally called for.  Good news - I think my taste buds are growing back because I actually tasted the kick in this one.  The boys? Not so much.  This was a late night dinner, but it was fantastic, quick to put together, and easy as pie.  So easy my brother could make it - and with an ingredient list short enough that we had everything in the house except the chicken.  Served with a salad it was just what I needed!

Spicy Honey-Brushed Chicken Thighs

Spicy Honey Brushed Chicken Thighs
slightly adapted from Cooking Light

2 tsp garlic powder
2 tsp ancho chili powder (regular chili powder would work fine)
1 tsp salt
1 tsp ground cumin
1 tsp Hungarian sweet paprika
1/2 tsp freshly ground pepper
1/2 tsp ground red pepper (cayenne)
8 skinless, boneless chicken thighs
Cooking spray
6 tbsp honey
2 tsp cider vinegar
1 tbsp sriracha

1. Combine the garlic powder, ancho chili power, salt, cumin, paprika, pepper and red pepper in a large bowl.
2. Add the chicken thighs to the bowl and toss to evenly coat with all of the spices.
3. Line a cookie sheet with heavy duty foil and spray with cooking spray.  Lay the chicken thighs flat on the cookie sheet.  Broil (on high) for 5 minutes on each side.
4. While the chicken is broiling, combine the honey, vinegar, and sriracha in a small bowl. 
5. Once the chicken has cooked on both sides, remove from the oven and brush one side with the honey mixture.  Broil for an additional 1 minute.  Remove from the oven and flip, then brush the other side with the honey mixture then broil 1 minute or until the chicken is cooked through.  Serve immediately.

Tuesday, July 10, 2012

Easy Peanut Sauce

Easy Peanut Sauce

As we're getting ready for our big move to Chicago (we're under the 2 week mark!), we've been trying to use up the things we have left in our kitchen.  This weekend, it was a big package of rice noodles from H Mart.  We had tons leftover in the fridge so when my usual Monday morning routine rolled around (aka I have 6 minutes before I need to leave for work, what can I take for lunch?), I threw together a quick peanut sauce to put on top of the noodles.

It's absolutely wonderful! It's nutty, creamy, and just a little bit spicy.  I love how quickly it can be thrown together. It's great over rice noodles, but would make a great marinade for chicken skewers on the grill as well.  We always seem to have these ingredients in the house which makes for an easy meal any time.  The recipe below is for one serving of pasta, but you can increase it to fit your needs! I really just throw the ingredients together, so these measurements are approximate, anyways.

Easy Peanut Sauce

Easy Peanut Sauce

1-2 tbsp all natural creamy peanut butter (make your own!)
1-1.5 tbsp rice wine or apple cider vinegar
1-2 tsp sriracha sauce
1/2 tsp sesame oil
1/2 tsp red pepper flakes
1-2 tsp soy sauce

1. Whisk all of the ingredients together in a small bowl with a small whisk or fork. If you want it to be hot, heat on the stove in a small saucepan over medium low heat until melted completely.
2. Serve over rice noodles or cooked chicken.

Tuesday, February 7, 2012

Sushi Making Class

Sushi Class - my spicy tuna roll

Last week, my camp friend, her younger sister and I went to an i wish... lessons' sushi making class at the Hill Center in Eastern Market.  We had bought the class on Living Social months ago, so I had been looking forward to this for a long time!  The class taught basic sushi making technique including how to make 3 rolls - cucumber, California, and spicy tuna.  We made a regular Maki roll as well as an "inside out" Maki roll.

Sushi ClassSushi Class - cucumber rollSushi Class - cucumber roll

Here is what I learned:

When you spread the sushi on the rice, make it a THIN layer, without crushing the grains.  Then you won't overfill your sushi.
Stack your filling only at the bottom of the roll, then roll up around it.
Hold the back of the mat with your thumbs while holding the filling with your fingers until you've gotten over the first roll.  Then pull back the mat while you roll, so it doesn't get wrapped in your maki.

Sushi making takes practice! It's hard to figure out what the right amount of rice and filling is so that you don't over or underfill your roll.

Sushi grade tuna isn't regulated by the FDA like meat.  It means that it was frozen at -31°F to prevent parasites from growing.  It can be purchased at Whole Foods or other high-end markets, and buying it frozen is probably better than "fresh".

Sushi Class - inside out rollSushi Class - california rollSushi ClassSushi ClassSushi ClassSushi Class - ella

We were all quite proud of the skills we developed.  Some of our rolls came out better than others (my California and little sister's Spicy Tuna rolls were a bit of a flop) but I think with practice we could get pretty good at this!  No matter how floppy they looked, they were all super delicious.  Now that I have the basic idea, I want to go to H Mart for the mat and rice and then make some more "American" sushi.  I'm thinking about BBQ pork, mango and kiwi, maybe even chorizo sushi!  So many possibilities!!

If you want to learn how to make sushi, you should check out an i wish... lessons class.  They have classes in DC, Chicago, Boston, and Detroit (which covers about 90% of my friends and likely readers).  It's a bit expensive, but watch for a Living Social or Groupon and it could be as affordable as going out to eat!

Sushi Class - MJ's roll

Sushi Rice
from i wish... lessons

3 c sushi rice, uncooked (you can buy this at an Asian market or most grocery stores)
1/2 c rice vinegar
3 tbsp sugar (or more to taste)
1/2 tsp salt
note: instead of the rice vinegar, sugar, and salt, you can alternatively buy sushi vinegar at an Asian market

1. Wash rice - rinse in cold water repeatedly until the water is nearly clear (it will be very cloudy the first few times).
2. Cook rice according to package instructions (preferably in a rice cooker)
3. Make rice vinegar mixture by mixing salt and sugar into the rice vinegar until fully dissolved.  Add more sugar until you've reached your preferred balance of sweet and tart.
4. Place rice in a large bowl or bin for mixing and slowly pour rice vinegar as evenly as possible over rice surface.
5. Mix rice by tossing and slicing with rice paddle (or spatula).
6. Allow to cool for 20 minutes under moist rags before use.

Sushi Class - cucumber roll

Cucumber Roll
from i wish... lessons

3 cups prepared sushi rice (see above)
3 sheets nori (dried seaweed)
1 cucumber (sliced into strips lengthwise with a julienne cut)

1. Prep nori by cutting sheets in half.
2. Place nori half-sheet at the very bottom of the rolling mat and spread a thin layer of sushi rice on top without pressing too hard on the grains.  Only cover 3/4 of the nori, leaving a clean strip along top (side furthest from you).
3. Line a couple of slices of cucumber alone the bottom edge of the nori (only go up about 1/2 inch).
4. Start rolling from the edge closest to you, using the bamboo mat to press the roll together as you go.  Once you have rolled it all the way, wrap the mat around it and give it a squeeze to give it a nice round shape.
5. Move to a cutting board and cut into 6-8 evenly sized pieces (don't cut on the mat!).

Sushi Class - mj's California roll

California Roll
from i wish... lessons

3 cups prepared sushi rice (see above)
3 sheets nori (dried seaweed)
1 tbsp white sesame seeds
3 crabsticks
1/4 cucumber (sliced into strips lengthwise with a julienne cut)
1/4 avocado (sliced into strip lengthwise with a julienne cut)

1. Prep nori by cutting sheets in half.
2. Spread the sushi rice in a thin layer directly on the mat in a square slightly larger than the nori, then place the nori on top.
3. Place cucumber and avocado stacked along the bottom end of the nori (only go up about 1/2 inch). Split the crabstick in half and add on top of the cucumber and avocado. (It will peel apart like string cheese)
4. Start rolling from the edge closest to you using the bamboo mat to press the roll together as you go.  Once you have rolled it all the way, wrap the mat around it and give it a squeeze to give it a nice round shape.
5. Release it from the mat, sprinkle some sesame seeds on your cutting board, and roll the whole roll through the seeds to coat evenly.
6. Move to a cutting board and cut into 6-8 evenly sized pieces (don't cut on the mat!).

Sushi Class - my spicy tuna roll

Spicy Tuna Roll
from i wish... lessons

3 cups prepared sushi rice (see above)
3 sheets nori (dried seaweed)
1/2 lb raw sushi-grade tuna
1 tbsp mayo
1 tsp sriracha or other hot sauce
1/4 cucumber (sliced into strips lengthwise with a julienne cut), optional
1/4 avocado (sliced into strip lengthwise with a julienne cut), optional

1. Mix mayo and sriracha in a bowl.  Add more sriracha until reaching your preferred spiciness level.  Chop tuna and mix with spicy mayo.
2. Prep nori by cutting sheets in half.
3. Place nori half-sheet at the very bottom of the rolling mat and spread a thin layer of sushi rice on top without pressing too hard on the grains.  Only cover 3/4 of the nori, leaving a clean strip along top (side furthest from you).
4. Place spicy tuna mixture, cucumber, and avocado (if using) along the bottom edge of the nori, stacked (only go up about 1/2 inch).
5. Start rolling from the edge closest to you, using the bamboo mat to press the roll together as you go.  Once you have rolled it all the way, wrap the mat around it and give it a squeeze to give it a nice round shape.
6. Move to a cutting board and cut into 6-8 evenly sized pieces (don't cut on the mat!).

Note: this is not a paid post.  i wish... lessons doesn't know who I am or that I'm posting.  I just had a great time!

Monday, January 23, 2012

Sweet and Fiery Pork Tenderloin with Mango Salsa

Sweet and Fiery Pork Tenderloin with Mango Salsa

The Chinese New Year is today!  The blogosphere has been blowing up with lots of fun recipes for the Chinese New Year, so I thought it might be fun to bring you one.  I chose this recipe because it was healthy (I love Skinny Taste!), can be eaten all year long, and was a little bit outside of my comfort zone.

To be honest, I have never made pork tenderloin in my life.  I think I've only eaten it once before and it was so overcooked that I though I just didn't like pork tenderloin.  I'm the type of girl who orders my steaks on the rare side of medium rare.  I'm glad that I finally made it myself, because it turns out pork tenderloin is awesome!

Sweet and Fiery Pork Tenderloin

I knew the Monkey Scientist would enjoy this recipe because it called for his favorite - Sriracha.  For Christmas, I got him the Sriracha cookbook.  We've only tried one recipe so far and it was so-so, but we're aiming to try many more.  Sriracha is so good on any type of meat, and this pork was no exception.  We also may or may not have drizzled more Sriracha on top of the meat before we ate it... and the Monkey Scientist might have also zipped his pork in even more like ketchup...don't judge us.  (But if you want to ship us a few more bottles, we are running low!)

Mango Salsa

So honestly, I didn't like the mango salsa in this.  I left out the cilantro because it's the worst herb ever I don't like it, but the Monkey Scientist convinced me to leave some jalapeno seeds in and it was way too spicy for me.  Also, I had lemon juice instead of lime juice and really that isn't a valid substitution.  I liked the idea of the mango salsa, but I need to work on the execution.  The Monkey Scientist liked it though, which means if you have a high tolerance for heat, you will too!

Sweet and Fiery Pork Tenderloin

Even though the salsa wasn't great, I loved the pork tenderloin.  It was moist, sweet, a bit spicy, and absolute perfection.  This was such a great substitute for steak, which I almost never make because of cost and lack of nutrition.  I don't love to have a big hunk of meat every night, but sometimes I just crave something medium rare that I can sink my teeth into, and this totally did the trick.  I absolutely recommend drizzling it in some extra Sriracha and serving it up with a roasted veggie, like cauliflower.  I also think this is one you can trick your picky-eater kids to eat - it really isn't that spicy and you can always cut off the outside if they're super particular (and then you get to eat it, because it's totally the best part!).  Now I want to try more pork tenderloin recipes!

Sweet and Fiery Pork Tenderloin

Sweet and Fiery Pork Tenderloin with Mango Salsa
From Skinny Taste

for the salsa:
1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro (I obviously left this out because it's soapy and gross)
1 small clove garlic, minced
1 tbsp minced jalapeño, seeds removed and diced
2 tbsp fresh lime juice
for the pork:
1 tsp garlic salt
1/2 tsp ground ginger
1 lb pork tenderloin
1/4 cup Sweet Red Chili Sauce (I used Taste of Thai)
1 tbsp honey
1/2 tsp Sriracha sauce (or more to taste)

for the salsa:
Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.
for the pork:
1. Preheat oven to 375°.
2. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan. (I just used a tin foil roasting pan - easy clean up!)
3. Mix chili sauce, honey and sriracha in small bowl.
4. Roast pork in preheated oven 40 to 45 minutes* or until desired pork is cooked to your liking.  About 10 minutes before it is done (when your pork is maybe 5° away from the temperature you want it), brush the entire loin with the chili sauce mixture. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer.)  *My 1 lb loin was actually split in half, and it was cooked to between 145-150° after about 25-30 minutes.  It was medium rare perfection!
5. Slice pork and serve with pan juices and mango salsa on the side. (I also served with some roasted cauliflower)

Saturday, May 14, 2011

Vegetable Fried Rice

This recipe is my favorite way to use leftovers.  After I made the Salmon and Veggies in Parchment Packets, I had a bunch of leftover veggies.  I also had a bunch of plain brown rice that was a day or two old.

The veggies just need to be cooked through on the stovetop.  Then I push them aside and scramble an egg on the side.

Leftover brown rice does work much better than freshly cooked, but if you don't have any you can always cook some up.  I totally undercooked mine and it was hard, but we still gobbled it up.

I absolutely love this dish.  It's so easy to throw together, and I don't have to go out to the store to buy anything.  Feel free to use any vegetables you have in the fridge - minced carrots work great, I just didn't have any. It's way lower fat than the version from the Chinese restaurant as well.  You can throw in some cooked chicken, steak, or shrimp if you wanted some protein.  You can also add some ginger for a little more flavor if you'd like. I promise, you'll enjoy it!

Vegetable Fried Rice
serves 2

1 tablespoon peanut oil, divided
1/4 cup onion, diced
1 clove garlic, minced
1/2 bell pepper, diced
1/4 cup peas, fresh or frozen
1/4 cup string beans, cut into 1 inch pieces
1 egg
1/2 cup cooked brown rice (I used short grain, but long grain works fine)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
salt, red pepper flakes & pepper to season
Sriracha for serving

Heat 1/2 tablespoon peanut oil over medium high heat.  Add the garlic and onions and cook until soft and the garlic becomes fragrant.
Add the pepper, peas, and beans, and cook 2 minutes.
Push the vegetables aside, and add the egg. Break the yolk and scramble as thin as possible. Once cooked, incorporate in with veggies.
Create a hole in the middle and add remaining oil.  Add the cooked rice and fry to incorporate with veggies.  Add the soy sauces and season with salt, pepper, and red pepper flakes.
Serve with sriracha.

Wednesday, March 16, 2011

(Healthy) Asian Lettuce Wraps

One of my farmer's market pickups this week was a head of Bibb lettuce.  If you've never had lettuce wraps, you need to go try them.  They're fresh and fun - a great dinner!

My intention was always to make chicken lettuce wraps, although my usual go-to lettuce wraps are Chicken Cashew Lettuce Wraps from missamy on TastyKitchen.  They're AWESOME.

But then I was exploring the newest blog on my google reader and found this healthier version.  Sure it leaves out the cashews, and I love cashews, but I am doing my first 5K in a month in a half so I have to lighten up my cooking!

I did have a really hard time finding short-grain rice.  All they had was brown (which I prefer), and I found it in the "health food" aisle. 

This recipe was fantastic.  I loved the short-grain rice - they stepped the wraps up to be a filling meal.  I kicked up the spice a little bit with the red pepper flakes and sriracha because we love spicy foods.  I feel like I add red pepper flakes to everything!

(Healthy) Asian Chicken Lettuce Wraps
adapted slightly from Cook's Illustrated, Light and Healthy 2010 via Pink Parsley
serves 4

  • 1 1/2 cups water
  • 1 cup short-grain brown rice
  • 3 Tablespoons fish sauce
  • 3 Tablespoons fresh lime juice, plus 2 teaspoons grated lime zest
  • 1 1/2 Tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 1 pound ground chicken or turkey
  • 2 teaspoons peanut oil
  • 1 Thai or jalapeno chile, stemmed, seeded, and minced
  • 1 tsp salt 
  • 1 tsp freshly ground pepper
  • 2 tsp crushed red chili flakes
  • 1/4 cup chopped fresh basil
  • 3 scallions, sliced thin
  • 12 Bibb or Boston lettuce leaves (about 1 head)
  • Sriracha, for serving

Cook rice according to package instructions.

Meanwhile, whisk the fish sauce, lime juice, brown sugar, and cornstarch together in a small bowl.

In a medium bowl, mash the ground chicken using the back of a spoon until smooth and no strand-like pieces of meat remain.

Heat the oil in a 12-inch skillet over medium heat.  Add the chicken, chile, and lime zest, and cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is no longer pink, about 5 minutes. Season with salt, pepper, and red pepper flakes.

Whisk the fish sauce mixture to recombine, and add to the skillet.  Cook, stirring constantly, until the sauce has thickened, about 45 seconds.  Remove from heat, and stir in the basil and scallions.

Transfer chicken to a serving bowl and serve with rice and lettuce leaves, top with sriracha.

Saturday, March 12, 2011

Ruth Reichl's Thai-like Noodles

I'm currently reading Garlic and Sapphires by Ruth Reichl.  I found it in my parents' basement when they moved out of my childhood home and I loved Comfort Me With Apples - and this book hasn't let me down! I've got to buy Tender at the Bone. Garlic and Sapphires is really entertaining - it chronicles the time she spent as the restaurant critic for the New York Times and the disguises she wears while visiting restaurants.  It also includes recipes from meals she eats or makes throughout the book.

One of those recipes is for Thai-like Noodles.  I had a box of thin rice noodles in my cupboard for a while (I got them on sale and with a coupon), so when I read this recipe I thought it'd be the perfect way to use them.

Another money saving tip - when I only need 1/2 lb of ground pork (or other meat) I ask the butcher at my grocery store to give me a smaller portion than what's out on the shelves.  That way I never end up with frozen meat that I might use who-knows-when.  All you have to do is ask!

Fish sauce, Sriracha and unseasoned rice vinegar are stables in my house.  It's amazing how many Asian recipes you can make with the same simple ingredients.  I happened to have run out of the peanuts I used for the Asian Slaw, so I omitted this one ingredient.

These noodles were pretty easy and turned out tasty!  I recommend using a bigger pan than I did, as a lot of the ingredients hopped overboard while stirring.  It definitely is an easy last minute dinner any night of the week!

Thai-like Noodles

An Americanized version of Thai noodles
From Ruth Reichl

1/2 pound very thin rice noodles, preferably Thai rice sticks
1/4 cup sugar
1/4 cup fish sauce
1/4 cup white vinegar (or unseasoned rice vinegar)
2 tablespoons peanut oil
1/2 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
1/2 pound ground pork
4 scallions, white and tender green parts, sliced into 1/2-inch lengths
2 large eggs
1 teaspoon crushed red pepper flakes, or to taste
2 limes (juice only)
1/2 cup salted peanuts, finely chopped
1 lime, cut into 6 wedges, for garnish
Sriracha Chili sauce

In a large bowl, soak the noodles in hot water to cover for about 20 minutes (or according to package directions, mine only took 8 minutes) or until soft, then drain and set aside.

Combine the sugar, fish sauce and vinegar. Set aside.

In a wok, heat the oil over medium-high heat until it is very hot. Add the shrimp and cook, stirring, just until they change color, about 1minute. Transfer to a small bowl and set aside.

Add the garlic to the wok, and as soon as it starts to color and get fragrant, about 30 seconds, add the pork and half of the scallions.Cook just until the pork loses its redness, 2 to 3 minutes, then add drained noodles and mix quickly. Add the fish sauce mixture, reduce the heat to medium and cook 5 to 8 minutes or until the noodles have absorbed all the liquid.

Clear an area of the wok and crack 1 egg into it, breaking the yolk.Tilt the wok to get as thin a sheet of egg as possible and scramble just until set, about 1 minute. Then mix the egg into the noodles.Repeat with the remaining egg. Add the shrimp, remaining scallions and red pepper flakes and mix thoroughly. Add the lime juice and cook,stirring for 1 minute.

Transfer the noodles to a platter and top with a sprinkling of peanuts. Serve with lime wedges, the remaining peanuts and lots of Sriracha.

Notes from RR: Makes about 3 servings, depending on how hungry people are.  I could probably eat this entire amount by myself.  And it's excellent for breakfast the next day. (from yelle: ooo now I can't wait to have it tomorrow morning!)