Thai Grilled Chicken with a Spicy Dipping Sauce

As much as I love to cook, I love summer time because we prepare almost every meal on the grill. The cleanup is easier, you don't heat up the house, and the food just tastes like summer. We use our grill year round (even in the snow!), but there is something about grilling in the summer that makes the food taste different.

I was excited when I saw that this Taste of Home Cooking Recipe Swap was Grilling/Cookout Recipes. I was given a recipe for Thai Turkey with a Spicy Dipping Sauce from the blog Hezzi-D's Books and Cooks. We had just moved in to our new home when I was given this recipe, so I was excited to make it for our first meal cooked in the house.

Turkey is something I usually only eat once a year on Thanksgiving, so I didn't even know that I'd be able to get it in the summer. I checked out my store and they had ground turkey and large turkey breasts that I didn't really want to portion and have a ton left over, so I ended up using chicken breasts instead.

I liked that the recipe used both a rub and a dipping sauce - the bright lime and cilantro rub paired with the spicy and tart Thai chili garlic dipping sauce was seriously packed with so much flavor that Jon, my husband who loves bold and spicy food, thought it was too much! I do agree that the rub on the chicken was so good that you didn't even need the dipping sauce, but having the dipping sauce  added another layer of flavors that I really enjoyed. I devoured this meal and will definitely make it again. I served it with some grilled asparagus and these Spicy Sesame Soy Noodles.

Thanks for sharing this recipe, Heather Lynne!

Thai Grilled Chicken (Turkey) with a Spicy Dipping Sauce

Source: Hezzi-D's Books and Cooks

Ingredients

For the chicken/turkey and brine:

• 1/2 cup sugar
• 1/2 cup salt
• 4 turkey breast cutlets
• 2 quarts cold water

 For the rub:

• 6 garlic cloves, minced
• 2 inch piece of ginger, minced
• 2 tbsp black pepper
• 1 tbsp coriander
• 3 tbsp chopped fresh cilantro
• 3 tbsp chopped fresh parsley
• 1/4 cup lime juice
• 2 tbsp vegetable oil

For the dipping sauce:

• 3 garlic cloves, minced
• 1/4 cup white vinegar
• 1/4 cup lime juice (juice from 1 lime)
• 2 tbsp fish sauce (I didn't use this)
• 1 tbsp Thai chili-garlic sauce
• 3 tbsp sugar
• 1 tsp red pepper flakes

 Directions

• Combine the sugar and salt in a large bowl along with 2 quarts of cold water.  Mix until the sugar and salt dissolve.  Place the chicken/turkey in the brine and refrigerate for 1 hour.  Remove the chicken/turkey from the brine, rinse with cool water, and pat dry.
• The dipping sauce: combine all ingredients in a small bowl.  Allow to sit at room temperature for 1 hour to allow flavors to combine.
• The rub: combine all ingredients in a bowl.  Use your fingers and mix thoroughly.  Using your hands, rub 2 tablespoons of the mixture on each chicken/turkey breast cutlet.
• Heat the grill to 400 degrees.  Cook the chicken/turkey cutlets for 6-7 minutes per side or until the internal temperature of the turkey is 160 degrees.  Remove from the grill and allow to rest for 5 minutes before serving.
• Serve over rice (I served with noodles) with a side of the dipping sauce.

Fresh Fruit Skewers with Sweet Cream Dip

I'm still here - I promise! Over the past month we have been so busy doing a lot of work on our new home that we have been depending on our grill and takeout for dinners. We finally moved in yesterday and I can't wait to get back to cooking and trying new recipes. 

Several weeks ago my daughter's school planned a dessert bar for the teachers for Teacher Appreciation Day. Everyone was signing up to bring cookies, cakes and other sweets. I decided to even things out a bit and bring fruit.

I decided to make skewers of strawberries, pineapple, grapes, and cantaloupe served with a sweet cream dip.

To make things a little easier, I bought a jar of sliced pineapple in 100% juice (not syrup). The grapes didn't have to be cut, so the only think I had to do was remove the stem/leaves from the strawberries (very simple using a 1/4 tsp) and cube the cantaloupe. Simply skewer the fruit onto the wooden skewers, alternating fruit to make them pretty. I made them the night before and stored them on a try covered tightly with plastic wrap.

I found the recipe for the Sweet Cream Dip on Food.com and it was the best part of this treat - so easy (three ingredients!) and seriously addictive. I put a little in a bowl for myself and ate it with a spoon..

Sweet Cream Dip
Source: Food.com

• 1 c sour cream
• 2 Tbsp brown sugar
• 1/2 tsp vanilla extract

Combine these three ingredients. Let stand, covered, in the fridge for at least 2 hours or overnight.

Cilantro-Lime Chicken Tacos

I love Mexican food. I dream of our vacations to Cabo and Playa del Carmen when every day we'd go out exploring and eat in places off the beaten path where the locals go to eat. The food they would serve was so simple, but so amazing.

I've cooked a lot of Mexican food, so was really happy when this Taste of Home Cooking Recipe Swap was all about Mexican food. I was given a recipe for Cilantro-Lime Chicken Tacos from the blog Sweet Beginnings. After reading the recipe, I knew right away that I'd love it.

I went shopping for the ingredients and my market did not carry Asiago cheese (seriously???) so I had to use a 6-cheese Mexican blend in the pesto. Then when I started cooking, I realized I did not have almonds, so I had to make the pesto without, which ended up being ok - the pesto was amazing. The only other change I made to the recipe was to poach and shred my chicken because I prefer shredded chicken in tacos.

This recipe was SO good - light and fresh and bright. I made tacos using corn tortillas for myself, and made quesadillas using flour tortillas for Jon. The pesto was so good that I could just sit and eat it with a spoon!! Jaida, thanks so much for sharing this recipe in the swap!!

Cilantro-Lime Chicken Tacos

Source: Sweet Beginnings

Ingredients

Olive oil cooking spray (poached chicken, didn't need this)

Add: 2 c water

2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

Salt and pepper to taste

1 tsp garlic powder

1 cup fresh cilantro leaves, stems removed

2 1/2 Tbsp extra virgin olive oil

2 Tbsp sliced, toasted almonds (I didn't use these)

3 Tbsp chopped, fresh garlic

1 1/2 tsp lime juice

1/2 cup shredded Asiago cheese (I used a Mexican blend)

1 1/2 tsp kosher salt

1/4 cup chicken broth

flour or corn tortillas

Topping ideas: sour cream, shredded cheese, hot sauce, cilantro, queso fresco

Directions

Heat a skillet over medium-high heat and spray with cooking spray. Season chicken with salt, pepper and garlic powder. Cook for 3-4 minutes, or until cooked through. (Instead, I poached the chicken. Cut chicken into chunks and place it in a pot covered with water, add the salt, pepper and garlic powder. Cook on medium until cooked through. Shred with 2 forks)
Meanwhile, combine the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth in a blender and mix on low speed for 2 minutes. \
Toss chicken with the pesto.
Warm tortillas (if using corn tortillas, place 2 between damp paper towels and heat in the microwave for 30 seconds), top with chicken mixture and your choice of toppings.

Grilled Sriracha Broccoli

Did you do any grilling over the long holiday weekend?

We enjoyed food off the grill every day, and it was fabulous! Saturday my dad made a ton of grilled ribs and chorizo. On Sunday we marinated and grilled some pork chops. But to me, the best thing we made all weekend was this Grilled Sriracha Broccoli.

On Monday night we had chicken cooking on the grill, and I was in the kitchen looking at a large head of broccoli sitting on my cutting board when I decided to make a glaze and grill it. We had grilled broccoli before so I knew it would work. But adding the glaze before grilling it was new, and I was excited that I was struck with this little wave of inspiration.

One tip before I get into the recipe - take your head of broccoli and slice it into three sections (if it's a large head). The 2 outer sections will look like the broccoli in the picture above - rounded on the outside with a flat edge to put on the grill. The middle section will look like the piece in the upper right corner of my platter seen below - flat on both sides.

The last time we grilled broccoli we made a chipotle flavored butter to melt over it when it was done and it was really good. This time the glaze was brushed all over the broccoli before throwing it on the grill and wow, it was SO good! It was spicy and sweet, it caramelized, the broccoli charred nicely on the edges, and because it doesn't take too long to cook the broccoli, you don't have to worry about burning the garlic in the glaze.

Grilled Sriracha Broccoli

Ingredients

• 4 Tbsp olive oil
• 2 Tbsp hoisin sauce
• 1 Tbsp Sriracha sauce (or more for more heat)
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Optional: 1 tsp grated ginger
• 1 large head of broccoli cut into three sections

Directions

• Whisk the first six ingredients to make your glaze
• Pour the glaze evenly onto the broccoli and then spread with a brush
• Place flat side down on a hot grill. Grill 4 minutes, flip and grill 2-3 more minutes until charred and slightly tender
• Serve immediately

Bourbon Street Chicken

I'm sure you have all walked through the food court at the mall only to be approached by someone pushing samples of Bourbon Chicken. Funny thing is, when I was little I remember my mom loved those samples and would always have us walk by so she could get one. So when I saw the recipe for it on Christine's Kitchen Chronicles, the blog I was given in this A Taste of Home Cooking Recipe Swap, I knew I had to make it for my mom.

The recipe called for a good amount of red pepper flakes and while my dad and I would have loved it to be spicy, I knew my mom wouldn't like it. I only used 1/4 tsp, and then my dad and I just added Sriracha sauce to our plates. I also used a bit more liquid when cooking so we'd have more sauce.

My mom liked this, although she did say it was very different from what she remembered at the mall - that's probably a good thing! My dad and I liked it too, and my little one even ate it and kept asking for more Sriracha.

Thanks for sharing this recipe, Christine!

Bourbon Street Chicken
Source: Christine's Kitchen Chronicles

Ingredients

• 2 lb boneless chicken breasts, cut into bite-sized pieces
• 1 Tbsp olive oil
• 1 garlic clove, crushed
• 1/4 tsp ginger
• 3/4 tsp crushed red pepper flakes (For added heat, add a squirt of Sriracha)
• 1/4 c apple juice
• 1/3 cup light brown sugar
• 2 Tbsp ketchup
• 1 Tbsp cider vinegar
• 1/2 c water (I used about 3/4 c low sodium chicken broth instead of 1/2 c water)
• 1/3 c low sodium soy sauce
• 1 Tbsp cornstarch dissolved in a bit of water

Directions

• Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove and set aside on a plate.
• Add remaining ingredients and heat until well blended and dissolved. Add the chicken back in then bring to a hard boil.
• Reduce heat and simmer for 20 minutes uncovered. Add the cornstarch mixture and continue to cook until thickened.
• Serve over hot rice.

 

Pasta Salad Roundup

How will you be spending your Memorial Day Weekend, the unofficial kick-off to summer?

I'm so happy to have three days to relax and spend with my family while eating some good food, I'm sure. And since my sister is coming home for a few days my dad is going to make ribs - yum!!  The weekend will end with the local Memorial Day Parade in which my dad walks with the Veterans of Foreign Wars. I'm so proud of him, and all of our soldiers, for the sacrifices they have made and continue to make for our country. So while celebrating the summer, please don't forget the true meaning of the holiday. Remember to thank a Veteran!

I have been thinking about what I will make this weekend - I love trying new things when I have the time to experiment, and when my family will all be together to sample new recipes. Hopefully I'll have some good things to post about next week. In addition to some new things, I know I will make pasta salad at some point over the weekend.

For the recipe for the Macaroni Salad in the picture above, click here!

Over the past few years I have made it several different ways, and thought I'd put them all in one place for you. I loved each and every one for different reasons, and am going to have a hard time deciding which one to make this weekend! Which one looks the best to you?

Meats, cheeses, and veggies tossed with a light oregano vinaigrette make this Antipasto Pasta Salad my favorite.

This Caprese Pasta Salad tastes like summer with fresh tomatoes, basil, and mozzarella -

Grilling the veggies before tossing them with pasta and a simple vinaigrette gives this Grilled Vegetable Pasta Salad so much flavor -

Bright and zesty with Mexican flavors, your guests will love this South of the Border Pasta Salad.

Looking for something totally different? Try this Sundried Tomato Pasta Salad.

Enjoy!

Sweet and Spicy Tofu with Broccoli and Carrots

 I'm not sure if I ever mentioned this in my blog before, but when I was in my early 20s, I decided to eat vegetarian. It lasted for 8 years, and was mostly because I just didn't like meat. I was never a big meat eater growing up, and at 23 I had just had enough.

Now, I wasn't the best vegetarian at first, eating a lot of pasta and not replacing the protein I wasn't getting by not eating meat. The truth is, I wasn't really sure what I needed to do to make sure I was eating a balanced diet. However, I ended up learning a lot over those 8 years, and to this day still enjoy and am satisfied eating vegetarian meals. Also, I think that time period in my life is what got me into cooking - I had to explore and find new things to eat when my family was eating a meat and potatoes meal, so I ended up cooking for myself quite often, and eventually found it to be enjoyable and even therapeutic.

One thing I carry with me today as a former vegetarian is my love of tofu. I wish my husband liked it because tofu is my go-to dinner when I want something quick and easy to prepare, filling, healthy, and that will give me leftovers for another meal or two. I'm trying my hardest to get my 2 year old to eat it! She did a few times when I first gave it to her, but has been turning her nose up at it recently. I will keep trying!

The other night I was craving tofu, had some broccoli to use, and for some reason couldn't get my favorite restaurant, Buddakan, off my mind. The last time I made a dish to remind me of Buddakan was this Sweet and Spicy Asian Chicken with Brussels Sprouts, so I decided to use that recipe as inspiration for this Sweet and Spicy Tofu.

Making this took about 20-25 minutes, and I love using Trader Joe's Frozen Brown Rice. It is ready in just 3 minutes in the microwave - you cook it right in the pouch it comes in. Talk about easy!

Sweet and Spicy Tofu with Broccoli and Carrots
Original Recipe

Ingredients

• 2 tbsp vegetable oil, separated
• 1 block of extra firm tofu, water pressed out and cut into cubes (note, when cooking with tofu you always want to press out the extra water/moisture which will allow it to take in more flavors when cooking)
• 10-12 baby carrots, cut diagonally into 1/4 inch rounds
• 3 green onions chopped, and separated into green pieces and white pieces
• 2 cloves garlic, minced
• 1 sm head broccoli, cut into small florets
• 1 c vegetable broth
• 1/4 c low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili garlic paste OR Sriracha sauce
• 1 tbsp brown sugar
• 1 tbsp grated ginger
• 1 tsp flour mixed with 2 tbsp broth

Directions

• Heat 1.5 tbsp of the vegetable oil in a large saute pan
• Add tofu and cook until browned on all sides, about 10 minutes. Transfer to a plate.
• Wipe pan clean, and then heat remaining oil in the pan
• Add the garlic, carrots, and white parts of the onions; saute 2-3 minutes
• Add broccoli; saute 2-3 minutes
• Mix the broth, soy sauce, rice vinegar, chili garlic paste or Sriracha, brown sugar, and grated ginger. Add to the pan and bring to a low simmer.
• Slowly add the slurry (the flour mixed with the 2 tbsp of broth) and stir. This will help thicken your sauce.
• Return the tofu to the pan and let simmer until warmed through.
• Serve over brown rice topped with the green parts of the green onions.

Spicy Thai Noodles

I can't believe I never posted this recipe! I first made it several months ago (hence the winter-time picture without natural light!), have made it several times since, but it somehow got lost in my draft folder.

I first saw this recipe on the blog A Taste of Home Cooking, and she had actually made the recipe as part of the Recipe Swap she hosts. When I first read the recipe it reminded me a lot of vegetable lo mein because of all of the veggies. This is great as a main dish, or if you really want some protein to go along with it, a simple sliced, grilled chicken breast would be perfect.

One step you do not want to skip when making this recipe is toasting the sesame seeds. It takes almost no time at all, but adds both flavor and texture to this dish.

Spicy Thai Noodles:
Source: A Taste of Home Cooking

Ingredients

• 1 tablespoon sesame oil
• 4 tablespoons vegetable oil
• 1 lb. mushrooms, sliced
• 10-12 asparagus spears, stems removed
• 1/2 cup matchstick carrots
• 1/2 onion, sliced
• 1/4 cup peanuts (I omitted these)
• 1/2 lb thin spaghetti
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/2-1 teaspoon Sriracha, more if you want it spicier
• 1 tablespoon toasted sesame seeds
• Green onions, for garnish

Directions

• Heat the sesame oil and vegetable oil in a large skillet over medium heat.
• Add the mushrooms, asparagus, carrots, onions (and peanuts). Cook for 10-12 minutes or until vegetables are soft.
• Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
• In a large bowl, whisk together the honey and soy sauce then add the Sriracha.
• When the noodles are done, add them to the bowl with the honey and soy sauce and toss to coat. Add the vegetables to the bowl and toss to coat. Serve in bowls garnished with toasted sesame seeds and green onions.

Let's do Brunch! A round-up of my favorite brunch recipes

There are a few special occasions - a baby shower, bridal shower, Easter, Mother's Day, and Christmas morning - that make me think "brunch." A fresh and light menu, a wide variety of items to cover both breakfast and lunch, champagne, fresh juice, and lots of fresh flowers, loved ones, and a relaxing atmosphere - that's how I envision the perfect brunch.

Here are a few of my favorite brunch recipes to help you plan your next brunch, whether it be for the upcoming holiday or just your next lazy weekend morning.




I always serve some sort of egg dish for brunch. This was the first frittata I made for a family brunch, and it's still my favorite - Broccoli-Red Pepper-Potato Frittata. I love that the potatoes are mixed right into the frittata!

I love the sharp cheese mixed with salty ham in this Asparagus Ham Frittata.

You can't go wrong with French Toast, and this Banana Stuffed French Toast brings it to the next level.

 

  Or if you want a fix-it-and-forget-it French Toast dish, try this Cinnamon French Toast Casserole. You prepare it the night before your gathering and let the bread soak in the egg mixture. This recipe calls for cinnamon bread instead of regular bread, so it really has great flavor.     These sliders are my most recent favorite new recipe and were a hit at my last brunch - Sweet Ham and Swiss Sliders.      

Chicken salad is always popular on brunch menus, and I definitely prefer a savory chicken salad over something with fruit or nuts in it. One of my favorites is this Southwestern Chicken Salad. It has just a little bit of a kick, crunch from the peppers, and some brightness from the cilantro. Serve it on croissants or sandwich thins to keep it light.

       

I always have some sort of salad on my brunch menu. Here are two that I love - for a fall brunch, try this Autumn Salad. 

   

   

Or for a spring/summer gathering, this Arugula Salad with Lemon-Parmesan Dressing is light and flavorful.

   

    Or for a pasta salad, I love this Caprese Pasta Salad - it tastes like summer!    

  For something sweet, some breakfast breads or muffins work well. I like this Banana Bread with Chocolate Chips or this Blueberry Banana Bread. I also like to serve fruit with the breads, like a bowl of fresh strawberries or grapes, melon or pineapple.    

And finally, when you are looking to add something heavier to your menu, maybe for a brunch later in the day, I recommend this creamy Vegetable Lasagna. You can even make this one the night before, and then just pop it in the oven to warm for your guests. 

         

Arugula Salad with Lemon-Parmesan Dressing

Arugula is has such a dainty appearance that if you were tasting it for the first time you wouldn't expect the bold and peppery flavor. I think the name "rocket" is actually more appropriate based on the flavor. And although I found it funny when I visited London several years ago and first heard it called rocket, I may just start calling it that myself. Maybe my little one would rather eat something called rocket, too.

This is a simple rocket salad (said in my best Gordon Ramsey accent) that looks and tastes so elegant. I served it at brunch, but it would also be the perfect starter course for a simple grilled dinner on a hot summer night.

Arugula (Rocket) Salad with Lemon-Parmesan Dressing

Source: Epicurious

 

Ingredients

• 1/3 cup freshly grated Parmesan cheese plus extra for shaving over the salad
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 4 cups (packed) baby arugula
• 1 cup halved cherry tomatoes

Directions

• Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
• Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
• I added shaved Parmesan atop the salad