Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

Thai-Flavoured Honey Glazed Chicken & Sriracha Mayo

A chicken recipe meant to be cooked on the barbeque or on the stove-top. Bursting with flavour, stickiness, and straight up deliciousness.

Serves: 4

Ingredients

Quantity

Chicken

Chicken Breast

1 lb.

Chinese five-spice

2 tsps.

Cayenne Pepper

¼ tsp.

Sea Salt

1 tsp.

Ground Black Pepper

¼ tsp.

Honey

1 tbsp.

Olive Oil

2 tbsps.

Lime Juice

1

Sesame Seeds

1 tbsp.

Sriracha Mayo

Mayo

3 tbsps.

Plain Greek Yogurt

3 tbsps.

Sriracha

1 tbsp.

Lemon or Lime Juice

1 tsp.

Ground Black Pepper

To Taste

Garnish

Chopped fresh cilantro, lime wedges and slice of fresh chili

Directions

1.     On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.

2.     In a small bowl combine honey, olive oil and lime juice.

3.     Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.

4.     Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

5.     Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).

6.     Transfer to a plate, scatter with sesame seeds and toss to coat.

7.     Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.

Reference

Posted June 11, 2014 on

http://www.theironyou.com/2014/06/thai-flavored-honey-glazed-chicken-with.html

Advertisements

Smokey Spice Rub

Smokey Spice Rub

A traditional spice to use of anything from meats to veggies. You can throw this on steaks, hamburgers, pork, chicken, fish, and sautéed vegetables.

Servings: 2 – 3

Ingredients

Quantity

Smoked Paprika

¼ cup

Sea Salt

1/8 cup

Light Brown Sugar

¼ cup

Garlic Powder

2 tbsps.

Onion Powder

3 tbsps.

Black pepper

1 tbsp.

Oregano, Thyme, or Basil

1 tsp.

Cayenne Pepper (Optional)

1 – 2 tsps.

Directions

1.     Mix all ingredients together and place in an airtight container. Keeps up to 2 months.

Reference

Little Figgy posted July 14, 2014 on

http://www.littlefiggy.com/smokey-spice-rub/

Beer Can Chicken Rub

Beer Can Chicken Rub

A spice to be rubbed on chicken, pork, and/or beef. An easy way to infuse seasoning and flavour into any meat.

Servings: 4 to 8

Ingredients

Quantity

Brown Sugar

2 tbsps.

Dry Mustard

2 tbsps.

Granulated Onion

2 tbsps.

Paprika

2 tbsps.

Kosher Salt

1 tsp.

Garlic Powder

1 tsp.

Ground Coriander

1 tbsp.

Ground Cumin

1 tbsp.

Ground Black Pepper

1 tbsp.

Ground Cayenne Pepper

1 tsp.

Directions

1.     Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Reference

Found on http://allrecipes.com/recipe/228069/eds-favorite-beer-can-chicken-rub/

All Purpose Chili Lime Chicken Rub

All Purpose Chili Lime Chicken Rub

A flavourful marinade and rub to complement any chicken dish. It can be done shortly before cooking or left overnight in the refrigerator to fully infuse the flavours.

Serves: 4

Ingredients

Quantity

Chicken Breasts

1 lbs., pounded to ½” thickness

Chili Lime Rub

Olive Oil

2 tbsps.

Chili Powder

1 tsp.

Chipotle Chili Powder

½ tsp.

Ground Cumin

½ tsp.

Smoked Paprika

½ tsp.

Onion Powder

½ tsp.

Garlic Powder

½ tsp.

Salt

¾ tsp.

Pepper

¼ tsp.

Brown Sugar

1 tsp.

Cayenne Pepper

1/8 – 1/4 tsp.

Lime Juice

2 tbsps.

Lime Zest

From 1 Lime

Directions

1.     In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Stove-top Directions

2.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

3.     Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

4.     Garnish with extra fresh lime juice if desired.

Grilling Directions

5.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

6.     Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

7.     Grill chicken undisturbed for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)

8.     Remove chicken from grill and let rest 5 minutes before slicing.

Reference

Jen@CalsbadCravings – Posted February 9 2015

http://www.carlsbadcravings.com/purpose-chili-lime-chicken-rub-marinade-recipe/

Homemade Fajita Seasoning

Homemade Fajita Seasoning

A spice to be rubbed on chicken. An easy way to infuse seasoning and flavour into any meat.

Servings: 2 – 4

Ingredients

Quantity

Corn Starch

2 tbsps.

Chili Powder

4 tsps.

Kosher Salt

2 tsps.

Paprika

2 tsps.

Sugar

1 tsp.

Onion Powder

1 tsp.

Cumin

¾ tsp.

Garlic Powder

½ tsp.

Cayenne Powder

½ tsp.

Liquid Bouillon

2 packets

Chicken (any cut)

1 to 1 ¼ lbs.

Directions

1.     Combine the dry ingredients in a container with a tight fitting lid, shake until combined.

2.     Drizzle two packets of liquid bouillon over top of chicken and toss to coat. Sprinkle with two tablespoons of fajita seasoning and toss until evenly coated.

3.     Grill until chicken is fully cooked.

4.     You can also use a few tablespoons of this seasoning blend in replace of a store bought packets. Sprinkle over top of cooked chicken in a skillet, pour in a half cup of water or so and bring to a simmer. Cook until reduced and thick.

Reference

Laurie McNamara posted June 14, 2013 on http://www.simplyscratch.com/2013/06/homemade-fajita-seasoning.html

Maple Garlic Pepper Rub

Maple Garlic Pepper Rub

This is a spice specifically designed to infuse a maple flavour into chicken or pork to boost the flavour profile. The sweet, salty, peppery, and garlicky nature of this rub with have you taste buds screaming for more.

Servings: Varies

Ingredients

Quantity

Pure Maple Sugar

½ cup

Kosher Salt

2 tbsps.

Granulated Garlic

1 tbsp.

Cracked or Coarsely Ground Black Pepper

1 tbsp.

Directions

1.     Mix all ingredients together and store in a cool, dark place in an airtight jar.

Cook’s Notes

2.     For optimal flavour, keep this rub in a tightly lidded jar in a cool, dark place up to 6 months.

3.     Unless you have a very thin cutlet of meat you’re rubbing and cooking, you will not want to cook things rubbed with this over super high heat. The sugar content is such that it may scorch. It does very well as a rub for items to be braised, slow roasted, or grilled over indirect or low heat/coals.

Reference

Rebecca – As seen post April 2, 2015 on

http://www.foodiewithfamily.com/maple-garlic-pepper-rub/

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A flavourful soup packed with heaping amount of hearty vegetables that will have you craving more. Short preparation time allows this dish to be started whenever you want, even when you may be in the midst of a time crunch.

Serves: 4-6

Ingredients

Quantity

Chicken Breast

1lb., skinless & boneless

Chicken Stock

2 cups

Red Enchilada Sauce

1 ¼ cup

Black Beans

2 (14oz.) cans, rinsed & drained

Fire-roasted Diced Tomatoes

1 (14oz.) can, with juice

Whole Kernel Corn

1 (14oz.) can, drained

Green Chiles

1 (4oz.) can, diced

Garlic Cloves

2, minced

White Onion

1, peeled & diced

Ground Cumin

1 tsp.

Salt

To Taste

Optional Garnishes:

Fresh Cilantro, chopped

Avocado, diced

Red Onion, diced

Shredded Cheese

Sour Cream

Tortilla Strips/Chips

Directions

1.     Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

2.     Serve warm, with optional garnishes.

3.     You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Reference

Gimme Some Oven – Posted on

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

Simple Homemade Salad Dressing

Simple Homemade Salad Dressing

A quick and easy dressing made from scratch. Easily customizable and extremely versatile to go with every meal. Enjoy over mixed greens or more complex salads.

Servings: Varies

Ingredients

Quantity

Balsamic Vinegar

Equal Parts

Olive Oil

Equal Parts

Salt

Pinch

Pepper

Pinch

Garlic Powder

Pinch

Mustard Powder

Pinch

Oregano

Pinch

Directions

1.     In a cup, add equal parts oil and vinegar.

2.     Add to taste a pinch of each: salt, pepper, garlic powder, mustard powder, oregano.

3.     Stir mixture and enjoy over salad mix (suggestion: mixed greens and chopped tomatoes).

Reference

Nina Malek

Perfect One Hour Whole Roasted Chicken

Perfect One Hour Whole Roasted Chicken

A simplistic take on roasted chicken. The skin will be crisp and the meat will be moist and tender after being basted with butter and sprinkled with herbs. Perfect for pairing with roasted potatoes, mashed sweet potatoes, or your favourite choice of vegetables. This has the makings of a hearty meal.

Servings: 1 Whole Chicken

Ingredients

Quantity

Whole Chicken

3.5-4.5 lbs., neck & giblets removed

Lemon

1, cut in half

Garlic Head

1, cut in half

Thyme, Rosemary, Parsley, and/or Sage

Few Sprigs

Butter

¾ stick (6 tbsps.)

Salt

1 ½ tsps.

Thyme

1 tsp., fresh

Lemon Pepper Seasoning

2 tsps.

Directions

1.     Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.

2.     Place the chicken on a cutting board and pat it dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or a frying pan.

3.     Melt the butter in the microwave, add 1 teaspoon of salt and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.

4.     Roast the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see note). Remove roasted chicken from the oven and allow for it to rest for 15 minutes before carving.

Reference

Little Spice Jar– As seen post April 2, 2015 on

http://www.foodiewithfamily.com/maple-garlic-pepper-rub/

Lemon Rasam

Lemon Rasam

A traditional South Indian dish that can be enjoyed as a soup or paired with rice. To unlock the flavourful potential of the rasam, it is recommended to temper the spice by cooking them quickly in hot oil. This process allows for the aroma and flavour of the spices to develop.

Serves: 4-5

Ingredients

Quantity

Oil

1 tbsp.

Mustard Seeds

1 tsp.

Cumin Seeds

1 tsp.

Ground Cumin

1 tbsp.

Black Pepper Powder

½ tbsp.

Paprika

½ tbsp.

Ground Turmeric

1 tsp.

Sprig Curry Leaves

1

Tomatoes

1 ½, cubed

Lentils

½ cup, cooked & pureed

Water

As needed (begin with 4 cups)

Salt and Pepper

To Taste

Lemon Juice

1/4 cup

Cilantro

2 stems, chopped

Directions

1.     For the tadka – Place the oil in a wok or saucepan over medium-high heat. Once the oil is hot, add the mustard and cumin seeds and stir frequently until they crackle and pop. Add ground cumin, black pepper, paprika, turmeric, and curry leaves and sauté for ~10 seconds.

2.     To the pan, add cubed tomatoes and cook until tomatoes become tender, stirring occasionally.

3.     Add pureed lentils and cook for about 2 minutes.

4.     Add water as desired and bring to a boil.

5.     Cook for about 5 minutes, taste, and add desired salt/pepper.

6.     Once fully cooked, remove from heat and stir in lemon juice.

7.     Garnish with chopped cilantro.

Reference

IshaUSA

http://www.ishafoundation.org/us/blog/lemon-rasam-recipe/