Thai Cucumber Salad (Recipe 98 of 125)

Cucumbers and I have a love hate relationship. I love them, but they do not love me. This recipe, oddly, they did not cause the burp-fest that they normally do. 

This is going to be a repeat recipe for sure. I swapped the sugar with monkfruit sugar - couldn't even tell. Got a little carried away with the red pepper flakes. These cucs were on FIRE. 

I let the cucumbers marinade in the vinegar mixture for 4 hours. Right before serving I added the chopped peanuts. 

Make this recipe. You won't regret it. 

Thai Cucumber Salad
Recipe from Get in My Belly

Serves 6

⅓ c rice vinegar

2 T granulated sugar

½ tsp toasted sesame oil

¼ to ½ tsp red pepper flakes

½ tsp salt

2 large cucumbers

3 green onions

¼ c chopped peanuts

In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.

Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

Chop the peanuts into smaller pieces, if desired. Slice the green onions.

Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Caesar Salad with Grilled Chicken (Low Carb) Recipe 97 of 125

I heart Caesar salads. It's my go to salad frequently when I'm out looking for a salad. I've found a few favorites over the years. And it seems every time I find a favorite, the restaurant closes or they stop making it. So I decided I needed to find THE Caesar Salad that I can make at home as my go to. 

Friends...we've found it. 

What makes this salad is the homemade salad dressing. It's tangy, buttery and so very Caesar. Do NOT skip adding the anchovies if you make this. They are essential to the salad dressing tasting right. 

The chicken was spot on as well. The marinade for the chicken is a mayo base and I gotta say it made the prettiest grilled chicken look I've ever made. 

This is a low carb recipe - just don't look too close to my photo because I put croutons in the salad as well. You can't have a caesar without croutons. I missed the part of the recipe where you're making parmesan crisps for your "croutons". I'll try that next time for sure.

For the chicken marinade, I didn't read the directions well enough. I used 1/3 cup of the caesar dressing I just made instead of just mayo and adding all the other stuff in it. And therefore some of the marinade items I didn't add because they were in the Caesar dressing. It turned out good I think. I'd do the same next time I make this. 

And there will be a next time. Plus I have extra Caesar salad dressing that I have to use. This would be a GREAT, and easy, lunch recipe. 

Caesar Salad with Grilled Chicken (Low Carb)
Recipe from Kicking-carbs.com

Serves 4

Dressing: 

• 1 c mayonnaise
• 2 ounces Parmesan cheese good quality
• 2 T Dijon Mustard
• 2 T lemon juice [JW: I used a whole lemon that was pretty juicy]
• 1 T anchovy paste
• 2 tsp minced garlic
• 1/2 c extra-virgin olive oil

Chicken:

• 1/3 c mayonnaise [JW: I used 1/3 c caesar dressing]
• 2 T coconut aminos
• 1 T lemon juice [JW: Did not add this because it was in the dressing.]
• 1 tsp lemon zest
• 1 tsp Dijon Mustard [JW: Did not add this because it was in the dressing.]
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne peper
• 16 ounces chicken thighs or breast

Crispy Cheese “Croutons”:

• 3 ounces fresh grated Parmesan Cheese
• 1 tsp garlic powder
• Salt and freshly ground black pepper

Salad

• 3 heads romaine lettuce hearts
• 1 ounce grated Parmesan cheese

For the Dressing: Place mayonnaise, Parmesan, Dijon, lemon juice, anchovy paste, and garlic in a food processor or blender. Process until smooth, using a spatula to scrape down the sides as necessary. [JW Note: if it tastes too "mayonaisse-y" put in a bit more lemon juice.]

Add oil in a steady stream while the motor is running.

If needed, add water a teaspoon at a time until the dressing is to the desired consistency. (It should just barely drip off a spoon.)

Season to taste with salt and pepper. 

For the chicken: Place the mayonnaise [JW note: this is where I used the Caesar dressing instead] in a small bowl and whisk in tamari or coconut aminos, lemon juice, lemon zest, dijon mustard, garlic powder, rosemary, salt, black pepper, and cayenne pepper.

Divide the sauce between two bowls. Brush the chicken with half of the sauce and let marinade in the refrigerator for at least 2 and up to 6 hours.

Preheat a grill or grill pan to medium high heat. Grill, covered, for 7 minutes. Flip and brush with the reserved marinate. Cook for about 7 minutes more, until the meat reaches about 155 degrees. (It will continue to cook as it rests and reach the recommended 165 degrees.)

For the croutons: Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a small bowl combine Parmesan, garlic powder, salt, and black pepper.

Use a tablespoon measure, place Parmesan on the prepared baking sheet about 2 inches apart. Flatten with a the back of a fork.

Bake for about 9 minutes, until golden brown. Allow to cool completely before removing from the pan.

For the salad: Chop the romaine lettuce. Place in a bowl and toss with the salad dressing. Add “croutons” and sliced chicken. 

Sprinkle with cheese and serve immediately.

Grilled Basil Chicken Sandwiches

This is not a new recipe for me. I've made this a couple of times but never posted it to the blog for some reason. So I'll remedy that right now. 

This is a simple and delicious recipe. When I first made it, I actually followed the recipe (so says my notes). Then the second time I made it, and then this time, I modified it every so slightly to make it even easier. 

Instead of using basil leaves, I just used pesto. I had it, so I used it. I mixed a couple spoonfuls of pesto into mayo to make the "mayo mixture". It's just as good, if not better. 

While heirloom tomatoes are the best with this, they aren't cheap. I used a beef steak instead. In the past I used a bruschetta type of relish to top it...according to my notes that was fantastic. So I'd do that again for sure. 

Photo from MyRecipes.com

Grilled Basil Chicken Sandwiches
Recipe from MyRecipes.com

• Leaves from 1 large bunch basil
• 1/2 c mayonnaise
• 1 garlic clove, crushed
• 1 tsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 boned, skinned chicken breast halves, halved
• 4 wide slices ciabatta bread
• 1 heirloom tomato, cut into 4 slices

Heat grill to high (450° to 550°). Reserve 4 basil leaves. Whirl mayonnaise, remaining basil, garlic, vinegar, salt, and pepper in a food processor until smooth.

Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.

Grill chicken, basting each side with some of mayo mixture and turning as needed, until cooked through and well browned, about 8 minutes.

Brush one side of bread with a little mayo mixture; grill bread on both sides.

Lay chicken on mayo side of bread. Top each sandwich with a tomato slice and a basil leaf and serve the remaining mayo on the side.

Cajun Chicken Pasta (Recipe 96 of 125)

When I hear the word "cajun" I assume spicy food. This dish, while delicious on so many levels, did
not have the spice I expected. Which just means I'll make it spicer next time I make it. That's the great thing about trying new recipes. If you like them, you can fuss with them and make them your own.

Ok. I fuss with any/all recipes. Still, my point is if you don't like spicy food, do not shy away from this recipe. It was not spicy in the least and yet had great flavor. 

The only modification I made was I added mushrooms into the mix. I had to use them or toss them and I wasn't willing to toss them. So before I sautéed the chicken I sautéed the mushrooms. I almost added asparagus but decided not to. 

Cajun Chicken Pasta

Recipe from Damn Delicious

Serves 4

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine.

Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Grilled Skirt Steak Skewers (Recipe 95 of 125)

Photo from Simply Recipes

Tonight was a great night to grill. The weather was perfect today and that's always a good day to grill.
Beef is what was on the  menu. 

This marinade was like so many others I've made. It's solid and delicious. I cut the steak into cubes instead of thin strips like they suggest. It was just easier. 

Grilled Skirt Steak Skewers
Recipe from Simply Recipes

Serves 6

• 1/3 c extra virgin olive oil
• 1/3 c soy sauce
• 1/4 c honey
• 2 cloves garlic, minced
• 1 T red wine vinegar
• 1-inch piece of ginger, sliced
• 1/2 tsp red chili pepper flakes
• 1/2 tsp freshly ground black pepper
• Other ingredients:
• 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
• Olive oil for grill grates

Make marinade: Place all marinade ingredients in a small bowl and stir to combine. Set aside.

Cut skirt steak in strips across the grain: Lay the skirt steak horizontally out on a cutting board. 

Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes or up to 2 hours.

Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.

When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates).

Remove from grill and let sit for a few minutes before serving.

Super Easy Keto Chocolate Brownie Mousse (Recipe 94 of 125)

Photo from Hungry for Inspiration

Last night was Sunday dinner. It was hosted by the Pantry Goat and I opted to bring dessert. I wanted to find something not very heavy and low carb. There are a couple other guests that was attending who were also watching their weight so I thought it'd be good to have a low carb option. 

I've made a mousse before using coconut cream, and it was delicious. It was lush and creamy and a perfect amount of sweet. 

This mousse used mascarpone cheese and I figured the texture might be a little different...in a good way. It was delicious. Light, airy and just the right amount of sweet. It's super easy to make.

I think there are also variations you can add to change up the flavor. Cherry and coffee are two that came to mind. A couple of the guests last night put a bit of Grind coffee rum over it and said it was delicious. 

Super Easy Keto Chocolate Brownie Mousse
Recipe from Hungryforinspiration.com

Serves 2

• 3.50 oz mascarpone cheese 
• 3 T baking cacao powder 
• 2.50 T granulated erythritol
• 3 T whipped heavy cream
• grated sugar-free chocolate or chocolate with at least 85% cacoa content (2/3 to add into the mousse and 1/3 for decoration)

Mix the mascarpone cheese, baking cocoa powder, grated chocolate, and erythritol until you get a smooth mass.

If your mascarpone cheese is still very cold it may be a bit straining but after a few minutes, you should get there. [JW Note: Definitely get the mascarpone out early to let it warm a little.]

Whip your heavy cream until stiff and fold it into your brownie mousse.

Fill your finished mousse into 2 small jars or 1 big jar.

Chill for 30 minutes in your fridge (or don't - I don't judge you) and enjoy!

Keep in an air-tight jar for up to 1 day in your fridge.

After more than 2 days your mousse will start to dry out.

Three Envelope Crockpot Roast Beef (Recipe 93 of 125)

Photo from the Interwebs

 If you're looking for a super easy pot roast recipe that beats out all other pot roast recipes, this is it. Soooo good. Super tender meat and the combo flavor of those "packets" together hit the nail on the head. I wasn't sure about the italian dressing mix, but it added a nice layer of flavor. 

Heed the warning to not add salt to this. I really wanted to, but didn't and I'm glad I did not. It was seasoned perfectly.

Three Envelope Crockpot Roast Beef
Recipe from Deep South Dish

Serves 6

• 3 to 5 pound beef chuck roast (or other braising roast)
• 1 cup of water
• One envelope of dry onion soup mix
• One envelope of dry Italian dressing mix
• One envelope of dry brown gravy mix
• 1 (8 ounce) jar of Pace Original Mild Picante Sauce

Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

Bisteces a La Mexicana (Mexican Style Beef Stew) (Recipe 92 of 125)

I got a question from a friend about how I could make so much food with such large servings. Let me explain that I cut almost every recipe in half. I rarely make the recipe for the full number of servings. I am just one person and usually cutting it in half allows for a meal for me and one to put in the freezer for the Pantry Goat.

This recipe was FAN FREAKIN TASTIC. Her original recipe cooked for 8 - so even cutting it in half I still had quite a bit left. It'll be a recipe I'll heat up for lunch for sure. The leftover is going to be even better. 

The ONLY change I made is I felt like it needed a bit more flavor so I replaced the cumin with chili powder. I'm not a huge fan of cumin so this swap made sense to me. It obviously changes the flavor, but either way it was yummy!

Bisteces a La Mexicana (Mexican Style Beef Stew)

Recipe from SkinnyTaste

Serves 4

1 pounds top sirloin, diced into 3/4 inch cubes

1 tsp kosher salt

1/2 T olive oil

1/2 large white onion, sliced 1/4 inch thick sliced, halved (2 cups)

2 jalapenos, stemmed and sliced (remove seeds for mild, leave in for spicy)

1/2 tsp dried oregano

1/2 tsp ground cumin

1 can petite diced tomatoes and their juices

1/4 c cilantro, chopped

Optional for serving:

warm soft corn tortillas

cooked rice

pickled jalapenos

Season the beef with salt and let it sit 1 hour.

In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot add the meat and cook, stirring 4 to 5 minutes.

Add the onion, jalapeno, oregano, and cumin, and cook, stirring occasionally until the vegetables are tender, 10 minutes.

Reduce heat to low, add the tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until the meat is tender, about 45 minutes. Add the cilantro.

Divide the meat and serve family style with warm tortillas, rice and pickled jalapeno on the side, if desired.

Asian Honey Chicken (Recipe 91 of 125)

Photo from Damn Delicious

I'm not sure I can technically count this as a  new recipe because I skipped the entire part of how to cook the chicken.

I try to keep my recipes lower carb and avoid frying in flour when I can. I figured sautéed chicken is likely just as good as deep fried chicken. I mean, it isn't, but you know what I mean.

The sauce of this recipe is good. It's too sweet for me though. I'd cut down on the honey every so slightly. Overall, another damn delicious recipe from Damn Delicious.

Asian Honey Chicken

Recipe from Damn Delicious

Serves 4

1/2 c vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 c all-purpose flour

1 c buttermilk

 

FOR THE SAUCE:

1 T cornstarch

1/2 c honey

2 T reduced sodium soy sauce

1 T apple cider vinegar

1 tsp sesame oil

1/2 tsp crushed red pepper flakes, or more, to taste

Heat vegetable oil in a large skillet over medium high heat.

Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.

Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.

In a small bowl, combine cornstarch and 1 tablespoon water; set aside.

In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.

Serve chicken immediately, drizzled with honey glaze

Shrimp Scampi Dip (Recipe 90 of 125)

Photo from Damn Delicious

Two things; if you've not checked out Damn Delicious blog, you need to.  She has the best recipes. Her photos alone make me hungry. 

Second thing...we can now meet in person for book club, which means books, wine, food and laughter! 

I opted to bring an appetizer to this month's meeting. Saw this on Damn Delicious and knew it was a winner. While I'm not at book club yet, I have tasted this (all chefs have to taste their food) and this dish is DAMN DELICIOUS! 

Shrimp Scampi Dip
Recipe from Damn Delicious

Serves 4

• 2 tablespoons unsalted butter
• 8 ounces medium shrimp, peeled, deveined and roughly chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more, to taste
• 1/4 cup white wine*
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup shredded mozzarella cheese, divided
• 2 tablespoons grated Parmesan

Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.

Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.

Serve immediately.

One Pot Creamy Garlic Parmesan Chicken Alfredo (Recipe 89 of 125)

Photo from CafeDelites.com

Tonight was definitely not a low carb night. I'm ok with that because I planned and went to the gym today (actually today was day 10 of 25 this month, so yay).

This was a super easy recipe and minimal clean up. I'm usually skeptical of the "one pot" theory, but this one actually turned out pretty good for a one pot effort. I used rigatoni because that's what I had. Afraid it wasn't going to cook thoroughly with the liquid of this recipe, I par cooked it a bit in another pot. Moved it to this pot when it was al dente and then some. If I had used spaghetti or penne I think it would have been fine. 

Watch your salt on this one. The parmesan has plenty of salt, so I recommend not salting anything until you taste it in the end. Mine was borderline too salty.

One Pot Creamy Garlic Parmesan Chicken Alfredo
Recipe from Cafe Delites

Serves 4

• 1 lb boneless skinless breasts)
• Salt and pepper, to season
• 2 t olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/2 c dry white wine, (optional)
• 8 oz brown mushrooms, sliced
• 2 c chicken broth, or stock
• 1 1/2 c heavy cream, divided (thickened cream, light cream, evaporated milk can also be used)
• Extra salt and pepper, to taste
• 8 oz dry pasta, penne or fettuccini
• 1 1/2 c freshly grated parmesan cheese
• Fresh chopped parsley, to garnish
• Season chicken thighs with salt and pepper.

Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.

Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.

Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).

Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.

Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired

Carne Asada Tacos (Recipe 88 of 125)

I am a lover of Mexican food. Guaranteed that I'll order either carne asada or chili colorado when at a Mexican restaurant. Carne asada is my litmos test to see how good the restaurant is. I've never found a great recipe to duplicate what you get in a restaurant. And this one, while good, wasn't what I was looking for either. 

I chopped up a white onion (did you know if you cut an onion in half and place the cut side into cold water you take out all the acid and "hotness" from the onion and are left with just the flavor?) and some cilantro to use as my topping.

I won't make this one again. I'll continue my search for a GREAT carne asada recipe. 

Carne Asada Tacos

Recipe from Gimmesomeoven.com

Serves 4

1 1/2 to 2 pounds flank steak

5 garlic cloves, minced

1 lime, juiced

1 orange, juiced

1 jalapeño, cored and finely minced (optional)

1/2 cup finely-chopped fresh cilantro

1/4 cup avocado oil (or olive oil)

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

coarse sea salt and black pepper, to taste

12 to 16 corn tortillas, homemade or store-bought

toppings: chopped white onion, chopped fresh cilantro, salsa (red, green or pico de gallo), crumbled queso fresco, sour cream, sliced radishes, sliced jalapeños

Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.

Marinate the steak. Place the flank steak in a shallow baking dish, pour the marinade evenly over the steak, and toss the steak until it is evenly coated in the marinade.  (Alternately, you can combine the steak and marinade in a large Ziplock or Stasher bag and toss to coat.)  Cover and refrigerate for 2 to 4 hours to marinate.

Bring the steak back to room temperature. Remove the dish from the refrigerator, lift the steak out of the marinade and transfer it to a clean plate. Season each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.

Cook the steak. Heat an outdoor grill or indoor grill pan (or cast-iron skillet or griddle) to high heat.  Cook the steak for 5-7 minutes per side — resisting the urge to move the steak as it cooks so that it can sear properly — until it reaches your desired level of doneness.  

Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Fill each corn tortilla with your desired amount of steak and toppings.

Serve. Then serve up the tacos immediately and enjoy!

Asian-Glazed Chicken Thighs (Recipe 87 of 125)

I cannot express enough how GREAT the chicken from the Butcher Box is. It tastes like chicken should.

I only changed one thing on this recipe...I grilled the chicken in kebabs instead of baking it. I'm not a fan of baking when I can grill it. And when I use marinades I always cube the chicken then more marinade hits the chicken...which means more flavor in each bite.

The other thing I did was I didn't use all the marinade in the chicken. I cubed the chicken and put it in a plastic bag. I then poured about 1/2 c of marinade over it. The remaining marinade I cooked down as they suggested, I don't like to use marinade that's had chicken in it even if it's cooked down. 

The marinade was delicious. I didn't use as much chili paste as they recommended. I will next time, it didn't have enough heat. 

Asian-Glazed Chicken Thighs
Recipe from MyRecipes.com

Serves 6

• 1/3 c rice vinegar
• 1/4 c lower-sodium soy sauce
• 3 T honey
• 2 T dark sesame oil
• 1 1/2 T chile paste (such sambal oelek)
• 10 garlic cloves, minced
• 12 bone-in chicken thighs, skinned
• Cooking spray
• 1/2 teaspoon salt

Combine vinegar, soy sauce, honey, sesame oil, chili paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

Preheat oven to 425°.

Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Sticky Honey Garlic Chicken (Recipe 86 of 125)

Photo from Modern Honey

It has been a couple of weeks since I posted a new recipe. Multiple reasons really.  1) HEAT and 2) I've been making some oldies but goodies. 

But I'm back and if any recipe was great enough to come back to life, this is the recipe. 

Before I get into that though, the chicken used in the recipe is from Butcher Box. I signed up for Butcher Box (grass fed, organic meats sourced from smaller farms) a month or so ago and then stopped cooking so much. Finally pulled out chicken to test their chicken. 

I've been having, let's say issues, with chicken of late. I hate the HUGE breasts that don't taste like anything. Even organic from the grocery store is getting sketchy. I don't like the parts that show the chicken was an animal (I know I'm weird) like veins, bruises and fat. I felt like most the chicken breasts I had been seeing was just gross. Butcher Box chicken is excellent. It tastes like chicken...imagine that. Butcher Box is always running specials for new customers, so check them out. 

Now about this recipe. Super easy, and has that savory and sweet flavor profile I adore. I changed nothing about it other than I cut my chicken into bite size pieces (more sauce per bite then).

Sticky Honey Garlic Chicken
Recipe from Modern Honey

Serves 4

• 1 to 1 1/4 1b. Chicken Breast
• Salt and Pepper
• 1/4 c Flour [JW Note: I really don't think the flour is needed. I won't use it  next time.]
• 4 T Salted Butter
• 3 Garlic Cloves (minced)
• 1 T Apple Cider Vinegar
• 1 T Soy Sauce
• 1/3 c Honey (plus more for drizzling, if desired)

Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.

Dredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.

Add the remaining 2 Tablespoons of butter and garlic. Cook for 1 minute. Add apple cider vinegar, soy sauce, and honey. Let sauce chicken for 3-4 minutes (or longer if needed). Make sure chicken is fully cooked through and no longer pink.

Remove from heat and coat the chicken with the sauce. Serve with rice, potatoes, or vegetables.