Monthly Archives: April 2012

Asian-Glazed Chicken

I don’t know how or why or when this happened but I’ve become a total sucker for homemade Asian-inspired dishes.  I’ve always loved soy sauce and often would eat plain white rice and soy sauce when I was a vegetarian.  Now that I’ve discovered other heavy-hitting flavors, like ginger, chili sauce, peanut sauce, and sesame oil, I’ve realized what I’ve been missing out on.  This Asian-Glazed Chicken combines some of those flavors for a slightly sweet, slightly spicy,  and overall delicious chicken dish.  Chicken breasts are marinated in a mixture of rice wine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic and baked until perfect.  The marinade, which is later cooked and used as a basting sauce, is sweet, tart, spicy, and garlicky.  As usual, I used chicken breasts but this recipe uses chicken thighs so use whichever you prefer.  I served this with some Asian-inspired green beans which I’ll have for you later this week!

The ingredients:

Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.

Pour vinegar mixture into a zip-top plastic bag and add chicken.  Marinate in the refrigerator for one hour, turning occasionally.  Remove chicken from bag, reserving marinade.

Place reserved marinade in a small saucepan over medium-high heat and bring to a boil.  Cook for 2 minutes or until sauce has thickened and is syrupy.  

Place chicken on a rack coated with cooking spray inside a baking sheet.  Baste chicken with reserved marinade and sprinkle evenly with salt.  Bake at 425° for 10 minutes and baste again. 

Bake an additional 8-10 minutes until fully cooked or the internal temperature reads 165°F on a cooking thermometer.  Discard remaining marinade.  (If using chicken thighs, follow directions on recipe for cooking process.)   

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Avocado Chicken Salad

Avocados are in season right now and seem to be overflowing in the produce bins at my grocery store.  I didn’t start eating avocados until I was an adult, not because I didn’t like them, but because I didn’t even want to try them.  It seems that avocados are either loved or hated by most but there is nothing but love for them in my home.  This recipe for Avocado Chicken Salad appealed to me not just because of the fresh avocados but because I also love chicken salad.  But this chicken salad is different than most others I have had because there is not one lick of mayonaisse in this dish.  Cooked chicken, avocado, plum tomato (or salsa), and cilantro are tossed in a light vinaigrette of lime juice, olive oil, salt and pepper.  I used precooked chicken strips to save time and replaced the salsa in the recipe with a fresh plum tomato.  The avocados provide a rich creaminess and the fresh lime juice brings such a brightness that makes it difficult to stop going back for more.  I ate mine with whole-grain crackers but dig into this with any of your favorite chips or over lettuce.  If you like avocados, this chicken salad is ridiculously good.

The ingredients:

Combine lime juice, olive oil, salt, and pepper into a bowl.  Whisk until well blended.

Add chicken and cilantro and combine.

Add avocado and tomato (or salsa) and toss gently.

Serve with chips, crackers, or over lettuce.

Additions:  None

Omissions:  None

Substitutions:

  • Plum tomato

Overall Rating:  Love It

Source:  Cooking Light Magazine

Grilled Asparagus with Caper Vinaigrette

I could eat asparagus just about everyday so it’s important that I find different ways to enjoy this healthy green vegetable.  While I generally enjoy it simply steamed, I like to switch things up a bit and throw these spears a little curveball, like this Grilled Asparagus with Caper Vinaigrette.  Fresh asparagus is grilled with olive oil and salt before being drizzled with a vinaigrette of red wine vinegar, olive oil, garlic, dijon mustard, and capers.  The capers provide a subtle briney, salty punch while the viniagrette itself is garlicky and light.  A sprinkling of fresh, sweet basil rounds out this Spring side dish which is good eaten warm or cold.  I definitely plan on making this again!

The ingredients:

In a shallow dish, toss the asparagus (with ends snapped off) with 1 tablespoon of olive oil and 1/4 teaspoon salt.

Place asparagus on grill rack coated with cooking spray and heated over medium-high heat.  Grill for 4 minutes or until crisp-tender, turning after 2 minutes.

Combine remaining salt, red wine vinegar, dijon mustard, black pepper, and garlic in a small bowl and whisk together.  Slowly pour remaining olive oil into vinegar mixture, stirring constantly with a whisk.  Stir in capers.

Arrange asparagus on a serving plate and drizzle with the vinaigrette.  Sprinkle with ribbons of fresh basil.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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