Tag Archives: food

Tequila-Glazed Grilled Chicken

I’ve experimented with different kinds of rubs to put on chicken over the years and have managed to accumulate a pretty big pile of rub recipes.  I’ve decided that any kind of spice-rubbed chicken is probably my favorite way of eating chicken any given time – more so than chicken parmesan or fried chicken.  I have a healthy collection of spices in my cabinet so I’m always prepared for anything.  So, what’s better than spice-rubbed chicken?  Glazed spice-rubbed chicken! 

This Tequila-Glazed Grilled Chicken not only has a rub of cumin, chili powder, and chipotle chili powder (one of my favorites!) but it’s also glazed with a sauce reduction of tequila, pineapple juice, honey, lime, and red pepper flake.  The rub provides a ton of flavor and a little bit of heat which pairs wonderfully with the slight sweetness of the glaze.  I used regular chicken breasts instead of chicken thighs but use whatever you like and cook accordingly.  And don’t worry if you don’t like tequila – it provides a subtle background flavor without making this taste like a drunken chicken dish.  I’m going out on a limb here and calling this one of my favorite chicken dishes so far so please, give it a try!

The ingredients:

Combine the cumin, chili powder, salt, and chipotle chili powder and rub evenly over the chicken.

In a small pan, bring the pineapple juice, tequila, and honey to a boil and cook until reduced (about 10 minutes).  Combine cornstarch and water in a small bowl and add to the juice mixture, stirring constantly with a whisk.  Boil for 1 minute, stirring constantly.  Remove from heat, and stir in lime rind, lime juice, and crushed red pepper.

Place chicken on a grill rack coated with cooking spray and grill, basting each side occasionally with juice mixture, until chicken is cooked thoroughly (approximately 8-10 minutes on each side or until a meat thermometer reads 165ºF internally.)

Additions:  None

Omissions:  None

Substitutions:

  • Chicken breasts

Overall Rating:  Love It

Source:  Cooking Light Magazine

Vegetable Korma

I hope everyone had a great weekend!  Did anyone else eat just a little too much Easter candy over the weekend?  I certainly did.  Despite having enough willpower to bypass all of the pastel-colored chocolates adorning the grocery store shelves over the last several weeks, I eventually succumbed at the last minute and scooped up two (yes, two!) Reese’s peanut butter eggs and a bag of Whoppers malted-milk eggs – all of which were eaten over the weekend.  Not only that but I spent Saturday night with some friends eating way too much pizza, chips and dip, and cheese and crackers while we watched the last Flyers game of the season and then the second Phillies game of the season.  This was definitely the worst hit my diet has taken over the last 2 months so I’m getting back on track – pronto! 

I wanted to make a vegetable dish that would last me most of the week so I pulled out this recipe for Vegetable Korma which I’ve been eager to make.  Potatoes, cauliflower, and edamame are cooked in a creamy but spicy coconut milk sauce and served over rice.  Cumin, cayenne pepper, turmeric and cinnamon make this is a flavorful dish that is satisfying enough without making you miss any meat (use vegetable broth instead of chicken broth to easily make this a vegetarian meal).  To make this even more healthy, I chose to eat this with cooked quinoa instead of rice but in all honesty, this dish would good eaten as-is without either.  It’s dishes like this which pack a flavor punch that help make it pretty easy to watch what you are eating.  Now all I have to do is steer myself to the produce section at the market and away from the clearance Easter candy!

The ingredients:

Sauté onion in butter over medium-high heat for 2 minutes.  Add in ginger and garlic and sauté for another 30 seconds, stirring constantly. Stir in tomato paste, cumin, cayenne, turmeric and cinnamon and sauté for 1 minute.

Stir in potato (and edamame if it is frozen; if it’s not frozen, wait to add in with the cauliflower).  Combine chicken broth, flour, and coconut milk and add to the pan.  Bring to a boil and reduce heat, simmering for 8 minutes.

Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. 

Serve over rice or quinoa if you like.

Additions:  None

Omissions:  None

Substitutions:

  • Quinoa

Overall Rating:  Like It

Source:  Cooking Light Magazine

Carrot Cake Pancakes

If carrots aren’t appropriate for Easter, I’m not sure what is.  I mean, what Easter bunny doesn’t want a carrot here or there?  I have recipes for carrot cake and carrot cake cupcakes in my arsenal but I did not trust myself with a cake or cupcakes sitting around whistling at me from the other room.  I was so happy when I found this recipe for Carrot Cake Pancakes in my files that I’d completely forgotten about.  What a perfect way to get that carrot cake flavor without all those calories?  Granted, these might taste better if they are smothered in rich, cream cheese frosting, but they tasted pretty good with just a little butter and syrup.  With walnuts, cinnamon, nutmeg, and ginger, these are fun and festive pancakes that would make for a great Easter morning breakfast. 

The ingredients:

Combine flour, walnuts, baking powder and spices in a large bowl with a whisk. 

Combine 1/4 cup brown sugar, buttermilk, vanilla, oil, and eggs in another bowl.  Add brown sugar mixture to the flour mixture, stirring just until moist.  Fold in 2 cups carrot.

 

Heat a large nonstick skillet over medium heat and spray with cooking spray.  Spoon batter into the pan and spread with a spatula.  Cook for 2 minutes or until edges look cooked.  Turn pancakes over and cook for another minute or until bottoms are lightly browned.

Additions:  None

Omissions: 

  • Honey

Substitutions:

  • Whole-wheat flour

Overall Rating:  Like It

Source:  Cooking Light Magazine

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