Mustard Balsamic Glazed Grilled Chicken

Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken.  It's simple and uses very little ingredients, perfect for any time you need a quick meal.  Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola!  dinner can be ready almost immediately after you get home.  See?  A quick meal :)

Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
Printable Recipe 
Ingredients:
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs

Directions:
In a food processor, add all ingredients except the chicken.  Pulse until it smooth.  Place the chicken in a resealable bag or shallow dish and pour the marinade over it.  Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag/dish and discard marinade.  Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs.  Remove from grill and allow to rest for a 3-5 minutes before serving.  Enjoy!

One Year Ago:  Serrano Chile-Rubbed Grilled Chicken
Two Years Ago:  Hoisin Pork Stir Fry
Three Years Ago:  Tilapia with Lemon Vinaigrette

Korean Style Lettuce Wraps

I have made this claim before, but I'm going to do it again... I love me some lettuce wraps!!  I could eat these at least three times a week (gotta leave room for mac and cheese, you know) and never get sick of them!  I have posted a few different kinds and if I had to pick a favorite, I would bow out gracefully, as I have no clue how I could ever pick.  These definitely rank up on the top three!!

Now, these are a bit different than the original recipe, as I have added rice and cucumber.  You can easily leave those two things out, but I think it would be a shame to.  Both add just a little bit more to the meal and make it hearty and light all at the same time.  No matter how you decide to make them, all I am saying is.. Make them - you will not regret it!!!

Korean Style Lettuce Wraps
Adapted from Food & Wine
Printable Recipe 
Ingredients:
2 Tablespoons Hoisin
2 Tablespoons soy sauce
1 Tablespoon honey
1/4 teaspoon ground ginger
1 garlic clove, finely minced
1 teaspoon Sambal Oleke (chili paste)
drop of sesame oil
2 boneless, skinless chicken breasts
Green leaf lettuce
Cooked rice (1-2 cups)
English cucumber slices
Grilled green onions, sliced
Srircha (optional)

Directions:
In a small bowl or measuring cup, mix together the hoisin, soy sauce, honey, ginger, garlic, chili paste and sesame oil until well combined.  Rinse chicken and pat dry with a paper towel.  Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over it.  Seal or cover and place in refrigerator for at least 2 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool for 10 minutes.  Thinly slice once chicken has cooled.

To build the wrap - start with a leaf of lettuce, top with rice, cucumber slices, grilled green onions and then the chicken.  Drizzle on some Srircha if desired.  Serve and enjoy!

One Year Ago:  Guest Blogger-Chris' Authentic Chicken & Sausage Jambalaya
Two Years Ago:  Hoisin Peanut Butter Grilled Chicken
Three Years Ago:  Spicy Beef Stir Fry

Spicy Cashew Chicken

 

Is anyone else a bit shocked that it's already July?  Where the heck did the time go?  It's hard to believe that there was ever a time when I thought time moved to slow.  And trust me, there was a time (like when I was a kid in school) - but alas, those days are LONG gone!  I only say this because I turn 40 this year - Yep, that's right 40 - and it's getting closer and closer and closer to that day.... not that I'm worried.  I'm not going to freak out or anything, I mean it's just a number, right?  The funny this is, I don't feel like I'm turning 40.  I guess I've always had this idea of what I would feel like and where I would be in my life when I turned the big 4-0, but now that it's on it's way, I don't feel much different than I did when I turned 30 and that didn't feel much different than when I turned 25, which only felt different than turning 21 because ... well... it was 21!!

Anyway.. enough rambling.. let's get to the food!!  I like cashew chicken, but always feel as if it's missing something.  So, I put this little number together to give it some much needed oomph!  This was actually inspired by the Sriracha Honey Cashew Chicken that Mary (Barefeet in the Kitchen) posted a while back (too bad mine doesn't look even half as lovely as hers does) - So thank you once again Mary!!!  I highly recommend trying her recipe first, if you haven't already, that one blows this one away!!

A word of caution:  if you don't like a lot of heat, don't toss the chicken with the Sriracha and cut back at least 1/2 tablespoon in the sauce...remember, start small - you can always add more - you can never take away!!

Spicy Cashew Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 Tablespoons low sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon granulated sugar
2 teaspoons mirin
1/4 teaspoon sesame oil
1/2 teaspoon hoisin
1/2 teaspoon red pepper flakes
3 Tablespoons Sriracha, divided
2 boneless, skinless chicken breasts, cut into bite size chunks or thinly sliced
1 red pepper, thinly sliced
1 garlic clove, minced
1/4 - 1/2 cup unsalted cashews
2-3 green onions, chopped or sliced (optional - I remembered mine AFTER we had already eaten, of course!!!)
1 teaspoon vegetable oil

Directions:
Place the chicken chunks in a shallow dish and toss with 2 tablespoons Sriracha.  Cover and allow to rest in the refrigerator for at least 1 hour.

In a small bowl or measuring cup, add the soy, fish sauce, sugar, mirin, sesame oil, hoisin, red pepper flakes and remaining 1 tablespoons of Sriracha; stir until well combined and sugar has dissolved.

In a wok or deep, nonstick skillet, heat 1 teaspoon vegetable oil over medium high heat.  Add the chicken and quickly stir fry for 5 minutes or until the chicken is just starting to cook through.  Add the red pepper and stir fry for 1 minute.  Add the garlic and stir fry for one more minute.  Stir in the soy mixture and stir to coat everything.  As soon as the sauce thickens, remove from the heat and stir in the cashews and green onions.  Serve immediately and enjoy!

One Year Ago:  Pina Colada Grilled Chicken
Two Years Ago:  Shrimp Lettuce Wraps with Serrano Mint Sauce
Three Years Ago:  Pulled Pork Sandwiches

Ziti with Chicken and Roasted Red Pepper Pesto

Pasta dishes do not get much easier than this.  Throw all but two ingredients into a food processor.. pulse... viola!  A sauce is created and dinner is served.  Seriously, cooking the pasta is the only thing that is holding this meal up from hitting the table in 2.2 seconds!

By the way... is anyone else a little disturbed that it's already May?  I mean really?  Doesn't it seem as if we just celebrated Christmas a few weeks ago?  There was a time, when I was much, much younger, that I would have LOVED for time to move this fast (specifically when I was in school).  But now, now all I keep thinking is at this rate, I'm going to be 40 WAY sooner than I expected :)

Ziti with Chicken and Roasted Red Pepper Pesto
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 garlic clove, quartered
7 oz jar roasted red peppers
1 Tablespoon of the oil from the roasted red peppers
1/4 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 Tablespoon fresh parsley
2 teaspoons grated parmesan cheese, plus more for garnishing
10 oz ziti pasta
1 cup cooked chicken, chopped

Directions:
In a food processor, add all the ingredients except the pasta and chicken.  Pulse until almost smooth; set aside.

Meanwhile, cook the pasta according to package directions; drain well.  Return the pasta to the pot and add the cooked chicken.  Toss with the pesto and serve immediately.  (if the pasta is too dry, add 1 more tablespoon of olive oil)  Enjoy!

One Year Ago:  Stove Top Tuna Mac and Cheese
Two Years Ago:  Hoisin Chicken Stir Fry
Three Years Ago:  Chicken Pesto Pizza

Spicy Chicken Sandwich with Sriracha Mayo

Let's be honest, I seriously only came up with this recipe idea so that I could eat a ton of Sriracha mayo and not be judged - cause I really only just want to spoon it directly in my mouth - but people talk - see, this way.. I can have my cake and eat it to...  so to speak :)

By the way - I know that a lot of you are still having cold temps and even some snow, but I've come to the realization that summer has begun in Arizona.  The days have been in the 90's this week....   It's only April...  can't wait to see what July brings! lol

Spicy Chicken Sandwich with Sriracha Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts, pounded thin
2 Hoagie rolls/buns
Lettuce/tomato/cucumber
For the mayo -
1/4 cup mayonnaise
1-2 Tablespoons Sriracha (depending on taste)

Directions:
Mix together the paprika, garlic powder, onion powder, coriander, salt, cayenne and black pepper until well combined.  Rinse chicken and pat dry with a paper towel.  Rub a little olive oil over both sides of each piece and evenly sprinkle with rub mixture.  Place on a plate and cover with plastic wrap.  Place in refrigerator for 4 hours.

Meanwhile, mix together the mayo and Sriracha until well combined.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  (this is a good time to toast the buns on the grill if you want)

Build your sandwich however you want, just don't forget the mayo!  We slathered mayo on the cut side of the bread, topped with lettuce, tomato and/or cucumber and topped with the chicken.  Serve immediately and enjoy!

One Year Ago:  Spicy Cashew Chicken Stir-Fry
Two Years Ago:  Baked Hoisin Tilapia with Hot Mustard Sauce
Three Years Ago:  Brava Steaks

Grilled "Hoisin" Marinated Pork Chops

We had such a lovely weekend, weather-wise, I am truly sorry it's time to go back to work.  Although all I really did outside was work (weeding and mowing the yard and washing my car), it was still so very pleasant.  And trust me, I'm very much enjoying this weather as it's about to turn summer here very, very, VERY quickly!

Of course, you know any beautiful weekend will find me next to the grill...... okay, okay, almost all weekends will find me next to the grill - the fantastic thing about living where I don't have to think about digging it out from under snow!!  And what better to grill than meat??  lol  Any meat will do, but two weekends ago, it was pork... mmmm!!!  Now, I stumbled across this recipe on my Grill-it! app and still am not quite sure why the author called it Hoisin marinated.  One, there is no hoisin in his original recipe and two, I couldn't even find a definition of hoisin that would make me understand the name....  Nonetheless, it was a pretty dang good pork recipe and is definitely worth sharing with you....     the sauce recipe... well that's mine... you know you gotta have a good sauce.. I mean, what if I over cooked the chops.... (as if.... ) :)

Grilled "Hoisin" Marinated Pork Chops
Adapted from Grill-It!
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, pork loin chops
2 Tablespoons creamy peanut butter
2-3 Tablespoons soy sauce (depending on taste)
1 teaspoon Sriracha 
1 teaspoon rice vinegar
drop or two of sesame oil
For the sauce - (a Jenn's Food Journey Original)
3 Tablespoons sour cream
2 teaspoons Hoisin sauce
2 teaspoon Srircha
1/2 teaspoon lime juice

Directions:
In a small bowl or measuring cup, add the peanut butter and stir it around to help loosen it up.  Add the soy, a little at a time, stirring to incorporate into the peanut butter.  Add the Sriracha, rice vinegar and sesame oil; stirring to combine.  Place the pork in a shallow dish or resealable bag and pour the marinade over, making sure to cover both sides.  Place in refrigerator for at least 2 hours.

To make the sauce - in a small bowl, add all the ingredients and stir until well combined.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees.  Remove pork from marinade and place over direct heat.  Grill 4-5 minutes per side or until the pork reaches an internal temperature of 145 degrees F.  Remove from grill and allow to rest for 5-8 minutes before serving.  Serve with hoisin sauce and enjoy!

One Year Ago:  Chicken Stir Fry with Hoisin Pineapple Sauce
Two Years Ago:  Pulled Pork BBQ Pizza
Three Years Ago:  Chicken Tortilla Pizza

Serrano Chile-Rubbed Grilled Chicken

I don't know what it is about green sauces.. they just hate getting photographed in my house!!  This picture does not do the sauce justice, trust me.  Ok, I need a new food processor, too.. I can't seem to get more than just a fine dice when I put anything even remotely whole in the bowl....grrrrrrr!!!!

But, that's beside the point, I mean, what you came here for is the recipe for this delicious little dish... what's great is, you didn't even know you were going to want it when you clicked on the link to my blog.. but when you saw it, you know you wanted to try it... and just think if I had gotten the sauce to look like it truly was supposed to... think of how much more your mouth would be watering right now!!!

Serrano Chile-Rubbed Grilled Chicken
Adapted from The Food Network
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
6 oz beer (I used Bud Light)
1/4 cup apple cider vinegar
For the Spice Rub -
1 garlic clove
1 Tablespoon fresh oregano
1 Tablespoon extra-virgin olive oil
1 serrano chile (remove seeds for less heat)
1/2 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
For the Jalapeno Cream Sauce -
2 roughly chopped jalapenos (seeds removed for less heat)
1/4 cup cilantro
1/4 cup mayonnaise
1/4 teaspoon garlic powder
2 teaspoons lime juice
2 teaspoons olive oil

Directions:
Marinate the chicken - Put the chicken in a resealable plastic bag with the beer and the vinegar.  Seal and refrigerate for 2 hours.

Make the spice rub - Pulse all ingredients in a mini food processor to make a paste.

Make the jalapeno cream sauce - In a food processor, puree all ingredients.  Season with salt to taste.  Cover and place in refrigerator until ready to use.

Remove the chicken from the marinade and pat dry with a paper towel.  Rub the spice mixture all over both sides of the chicken.  Cover and place in refrigerator for 1 hour.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 3-5 minutes.  Serve with sauce and enjoy!

One Year Ago:  Hoisin Pork Stir Fry
Two Years Ago:  Tilapia with Lemon Vinaigrette

Grilled Hoisin Shrimp

Although, for most people, Labor day marks the closing of summer - or at least a sign that summer is coming to an end.  Around here, in the sunny desert of Arizona, that is not quite the case.  We are still having 100+ degree days and we still haven't reached a low in the 70's yet at night!  But, that's ok... we do things to survive just like most people do in the long cold winter months.  One way I definitely survive is by coming up with very simple, very quick dinner ideas.  This recipe ranks right up there.  Very simple and very light on ingredients.  From start to finish, even including marinating time, this meal takes 40 minutes tops.  If you want to make it happen faster, cut the marinating time in half... viola!  Dinner is served!

P.s...I'm sorry I've not been the best at commenting on others blogs the last few days.. between internet issues and big things going on at work, I find I barely have enough time just to put my own posts together.  Hopefully this will change in the next few days...but just know, even if I'm not commenting, I'm still probably lurking around your blog... I can't go long without my blogsphere friends!!

Grilled Hoisin Shrimp
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced

Directions:
In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined.  Remove 2 teaspoons of mixture and set the rest aside.  Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil.  Place shrimp in a shallow dish and toss with sriracha mixture.  Cover and place in refrigerator for 1 hour.

Preheat grill to 325 degrees F.  Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and peppers.  Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink.  Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top.  Enjoy!

One Year Ago:  BLT Scrambled Eggs
Two Years Ago:  Grilled Chicken Sandwich with Roasted Red Pepper and Goat Cheese Spread

Old School BBQ Chicken

Can you believe that with all the grilled chicken recipes I have posted, I have not once posted just a good ol' barbecue chicken recipe?  Oh sure, I've done a Carolina style barbecue chicken, I've done an Alabama barbecue chicken, I've even done an Asian twist with a Hoisin barbecue chicken... but I have never posted a regular barbecue chicken recipe!!!  When I saw Chris' (Nibble Me This) post, I knew I had to rectify that.

This truly is old school, finger-licking good, bbq chicken!  (P.S...don't let the long list of ingredients scare you...most every thing listed here should be in your pantry or fridge already and it all comes together quickly!)

Old School BBQ Chicken
Adapted from Chris, Nibble Me This
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
For the rub - 
1 1/2 Tablespoons paprika
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
For the BBQ sauce -
1/4 cup ketchup
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/2 Tablespoons honey
1/4 teaspoon garlic powder
3 Tablespoons water

Directions:
In a small bowl, mix together all the ingredients for the rub.  Sprinkle evenly over both sides of the chicken and place on clean platter or plate.  Cover with plastic wrap and let sit in refrigerator for at least 2 hours.

Meanwhile, in a sauce pan over medium heat, add all the ingredients for the bbq sauce and stir to combine.  Bring to a simmer, reduce heat, and let cook for 10 minutes; stirring occasionally.  Remove from heat and allow to cool.  Can be stored in a jar in the refrigerator for up to two weeks.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill about 6 minutes per side.  Brush the chicken with the BBQ sauce and continue to cook until chicken reaches an internal temperature of 165 degrees F.  (about another 2-3 minutes per side).  Remove from grill and allow to cool for a few minutes.  Serve with any remaining bbq sauce.  Enjoy!

One Year Ago:  Tropical Chicken Stir Fry with Coconut Rice
Two Years Ago:  Lemon Grilled Chicken Breasts

Guest Blogger: Chris' Authentic Chicken and Sausage Jambalaya

I am EXTREMELY excited about today's post.  Today, Chris will be schooling us on AUTHENTIC jambalaya!  Now this is not my Chris.. nope, this is my Chris' brother-in-law Chris.  You might remember me telling you of the scolding I received when I posted a recipe for Creole Shrimp Pasta - it was not authentic Creole cooking.  Ok, I knew it wasn't completely authentic, but whatever.  The great thing about it.. I convinced Chris to do a guest post so that you all could see what REAL Creole cooking was all about it.  And trust me, this a good read, I laughed out loud a few times when I read it!  So, without further ado, please welcome Chris.

------------------------------------------------------------------------
This recipe is for a one pot chicken and sausage jambalaya.  I am using a 3 gallon cast iron pot.  This recipe serves about 12-15 people.  As any good coonass knows, there is no real "recipe" for the signature jambalaya.  I've summarized the best I can!

Ingredients
2 lbs. smoked sausage (I used Savoie's brand, but Richards is better.  If you can't find authentic Louisiana smoked sausage, go to www.cajungrocer.com.  It is essential to have good smoked sausage - I can't find it in Pittsburgh.  Only choices are Cajun Grocer or invite my dad to come visit and bring a carry-on bag of frozen sausage - your choice!)
2 lbs boneless chicken - thighs are best but I used breasts here
One bunch of celery chopped
Quite a few white onions chopped
A bell pepper or two - red or green or both.  I used red.
Tony Chachere's seasoning to taste
Tabasco Sauce
Salt
3 splashes Worcestershire sauce
8 cups of water
4 cups of uncooked rice - Uncle Ben's Long Grain White Rice ONLY!!!!
At least a case of cold beer - preferably on ice
White bread - preferably Bunny bread
1/4 cup vegetable oil

Directions:
After having your sous chef (or beautiful wife Rebecca) chop all onions, bell peppers, celery and sausage, you are ready to begin.  Fire up the stove, put the cast iron pot on the stove.  Grab a beer.  Add about 1/4 cup vegetable oil.  Once pot gets hot, add sliced sausage.

When sausage gets sizzling good, should be about time for another beer.  Grab one.  Stir sausage until it begins to render the fat.

After sausage gets nice and rendered, add chicken.  Do not slice, chunk or cut chicken.  Throw chicken in full pieces.  As they cook, they will fall apart perfectly.  Just throw them on top of the sausage and season with Tony's.

Next, ..............

Alternate between stirring the sausage/chicken mixture and taking swigs of beer.  I usually start poking at the chicken to cut it up.  If it's thighs, they begin to fall apart.  Breasts are not as easy.  I actually pulled these out right before they were done and used 2 forks to shred the chicken.

Continue to stir occasionally until sausage gets nice and brown.  Grab another beer because it gets tough after this!  Once sausage is nice and browned and chicken is done, add all onions, celery and bell pepper to the mix.  Add about 1/3 of a small bottle of Tabasco sauce, Tony's seasoning and the Worcestershire sauce.

Stir occasionally in order to alternate the meat to the top and vegetables to the bottom.  Probably time for another cold one after all this work.  Stir every few minutes to keep it from sticking. **Tip - If meat begins to stick, add a small cup of water, it will immediately boil and allow you to release the stuck meat.**

This is at least a 2-3 beer job as it takes a while for everything to marry.  I normally have the stove on medium heat for this.  Below is the sequence of events:

Now we are ready to add the water and rice.  Add the 8 cups of water and stir.  Once this comes to a boil, stir again and then take a taste of the water.  The water should be a little saltier and spicier than you like because the rice will soak up.  Once you have the water right, slowly add the rice while stirring.  Let this mixture come to a boil - this is the trick to taking the starchiness out of the rice.

Once the rice starts to boil, turn the fire down to low, then the hardest part of all for me - leave it alone!!!!!  This is the point that you rehydrate yourself.  Do NOT open the lid for 15 minutes, DO NOT DO IT!!!!!!!!!

This time is for.....

After 15 minutes, go open the lid, turn the fire off and fold from the bottom a couple of times.   Do not stir it, simply fold about 2 times.  It should look like this.

Almost ready, but not quite.  Turn the fire completely off, cover and walk away.  After 30 minutes (or 3 beers, whichever comes first) go open the lid and you're ready to serve.  A plate of jambalaya, two pieces of white bread and two Abita Purple Haze beers, you can't go wrong!  Enjoy!

P.S. This recipe makes a lot, so let your inner southern hospitality out and share with your neighbors!  Or, if you're like me and are a jerk, this makes the best leftovers ever!

P.S.S.  GEAUX TIGERS!!!!!!!!!!!!!!!!!!!!

One Year Ago: Hoisin Peanut Butter Grilled Chicken
Two Years Ago:  Spicy Beef Stir Fry

Hoisin Wasabi Grilled Chicken

This perfect and wonderfully delicious marinade would also work as a dipping sauce or as a sauce for a stir fry (doubling, if not quadrupling the amounts, of course).  It is spicy and sweet and delicious.  Simple and easy to prepare... life doesn't get much better than that!

Hoisin Wasabi Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 - 
Printable Recipe 
Ingredients:
1 Tablespoon hoisin sauce
2 teaspoons prepared wasabi
1/2 teaspoon soy sauce
2 boneless, skinless chicken breasts

Directions:
Mix together the hoisin, wasabi, and soy sauce until well combined.  Place chicken in a resealable bag or shallow dish and pour marinade over it.  Cover/seal and place in refrigerator for 2-4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken directly over the fire and grill for 6-10 minutes per side or until the chicken registers 160-165 degrees F internally.  Remove from grill and allow to rest for 4-5 minutes before serving.  Enjoy!

One Year Ago:  Hummus Topped Tilapia
Two Years Ago:  Creamy Pesto Dip

Stove Top Tuna Mac and Cheese

I took the picture of this while it was still really really hot - so the cheese looks a bit soupy, BUT, don't let that fool you - this is one of the best mac and cheese recipes I've made - at least according to Chris!

I think you all know my love for mac and cheese at this point.  I'm hooked on using the evaporated milk instead of regular milk, too.  It just tends to give the mac and cheese an even creamier texture.  No chance of it getting gritty, which can happen if you let a milk/cheese combo boil.  This is definitely not a healthy meal...but sometimes you need to throw healthy out the window for one night!!

Stove Top Tuna Mac and Cheese
Adapted from Alton Brown, The Food Network
Printable Recipe 
Ingredients:
2 cups elbow macaroni
2 eggs
6 oz evaporated milk
1 teaspoon Cholula hot sauce (you can use your favorite hot sauce)
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
2 cups shredded white cheddar cheese
1 jalapeno, finely diced
1/2 sweet pepper, finely diced
1 5oz can Albacore tuna, drained

Directions:
Cook the pasta according to package directions; drain.

Meanwhile, whisk together the eggs, evap milk, hot sauce, salt, pepper and mustard.  Slowly stir into the pasta and add the cheese and peppers.  Over low heat, continue to stir until it becomes creamy, about 3 minutes.  Stir in the tuna.  Serve and enjoy!

One Year Ago:  Hoisin Chicken Stir Fry
Two Years Ago:  Pass it On Week 4:  Chicken Pesto Pizza 

Spicy Cashew Chicken Stir Fry

If you've been reading my blog for at least the last two months, you have probably figured that I love making stir fry.  I always talk about the ease, but I also love it's versatility.  Stir fry possibilities are endless!  This is my take on the well known dish refereed to as cashew chicken.  Hope you enjoy it as much as we do!

Spicy Cashew Chicken Stir Fry
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 large boneless, skinless chicken breasts, cut into chunks or bite size pieces
2 Tablespoons sweet chili sauce
2 Tablespoons Sriracha
1/2 cup chicken broth
2 Tablespoons low sodium soy sauce
1 teaspoon fish sauce
1/8 teaspoon sesame oil
1/4 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
pinch of ground ginger
1 garlic clove, finely minced
1-2 cups broccoli florets
1/4 cup dry roasted cashew nuts
1 teaspoon vegetable oil

Directions:
Place cut up chicken in a resealable bag.  Mix the sweet chili sauce and Sriracha together.  Pour over chicken, toss to coat.  Seal bag and place in refrigerator for 1-2 hours.

In a bowl or measuring cup, add the chicken broth, soy, fish sauce, sesame oil, brown sugar, red pepper flakes, cornstarch and ginger.  Stir until well combined; set aside.

In a wok or deep, non-stick skillet, add the vegetable oil and heat over medium high heat.  Add the marinated chicken and quickly stir fry for 3-4 minutes.  Add garlic and stir fry 1 more minutes.  Add the broccoli and stir fry another 2 minutes.  Add the sauce and allow to thicken, stir constantly.  Remove from heat and stir in the cashews.  Serve over rice or noodles.  Enjoy!

One Year Ago:  Baked Hoisin Tilapia with Hot Mustard Sauce 
Two Years Ago:  Pass it On Week 3:  Brava Steak

Chicken Stir Fry with Hoisin Pineapple Sauce

I really wanted to make this stir fry on the grill tonight.. a little peer pressure (ok, there was really no pressure, it just sounds good) from Chris at Nibble Me This could have been the reason... but, wouldn't you know it, the wind picked up and I have nowhere to hide from it, so I decide to use the boring old stove.  Next time, Chris, next time....

This is yet another simple stir fry packed with a lot of flavor.   You could even use pork or beef with this sauce if you wanted to - although I would recommend the pork over the beef - pork just goes so much better with pineapple.  Either way... simple and tasty... it's a must try!

Chicken Stir Fry with Hoisin Pineapple Sauce
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 1/2 Tablespoons Sriracha
3 Tablespoon Hoisin
1 1/2 Tablespoons low-sodium soy sauce
3 Tablespoons pineapple juice
2 large boneless, skinless chicken breasts, cut into strips or bite size chunks
2 teaspoons vegetable oil
1 1/2 cups sugar snap peas
1 large orange pepper, thinly sliced
1 large garlic clove, finely minced

Directions:
In a large measuring cup, mix together the Sriracha, Hoisin, soy sauce and pineapple juice until well combined; set aside.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Add the chicken and quickly stir fry 4 minutes.  Add the snap peas and pepper and continue to cook for another 4-5 minutes or until the chicken is cooked through.  Add the garlic and stir fry 1 minute.  Stir in the sauce mixture and bring to a boil.  As soon as the sauce starts to thicken, remove from heat, stirring to make sure everything is combined.  Serve over rice or noodles.  Enjoy!

 

One Year Ago:  Pulled Pork BBQ Pizza 
Two Years Ago: Chicken Tortilla Pizza