Sweet & Spicy Chicken Thighs


This spicy rub followed by a sweet honey and apple glaze is the perfect combination. The skin was just the right level of crispness and the chicken thigh was juicy and moist.  The sweetness of the honey/cider vinegar glaze hits your tounge first, followed by the spicy rub. It is an easy recipe to throw together with ingredients that are almost guaranteed to be in your pantry. It requires no marinating so it took all of 20 minutes from start to finish. Just the type of recipe I need for a last minute meal. I served it with a small side salad, as well as a lentil and kale sautee.

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

   Sweet & Spicy Chicken Thighs

Sweet & Spicy Chicken Thighs

Servings: 4 chicken thighs

Serving Size: 1 chicken thigh

Nutrients per Serving: 110.9 calories; 3.3g fat; 57.3mg cholesterol; 657.0mg sodium; 251.3mg potassium; 7.6g carbohydrates; 14.3g protein

  • 2 garlic cloves, diced
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cinnamon
  • 4 skinless, boneless, chicken thighs
  • 4 tbsp honey
  • 1 tbsp cider vinegar
  1. Prepare a small cookie sheet by covering it with foil and spraying it lightly with non-stick cooking spray.
  2. Combine dry ingredients in a medium-size bowl. Add chicken thighs to bowl and toss to coat them thoroughly.
  3. Turn broiler on.
  4. Place chicken on pan and broil chicken for 5 minutes on each side. Careful not to let cook any longer or dry rub will burn.
  5. Combine honey and cider vinegar in a bowl. Whisk together.
  6. Remove chicken from oven and brush honey/cider mixture on chicken.
  7. Broil 2-3 minutes. Remove chicken from oven and turn over. Brush honey/cider mixture on the second side.
  8. Broil 2-3 minutes.
  9. Make a mini-slice in the under side of one piece of chicken to ensure that it is thoroughly cooked.

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March 31, 2011
Food, Recipe

 
 

Carrot ginger white bean soup


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This soup was a mashup of the broccoli and white bean soup and a carrot/ginger soup seen at Atwater’s in Catonsville.

Ingredients:

10 large carrots, peeled or scrubbed and sectioned into large pieces
1-2 carrots grated or peeled (see picture) for garnish
5+ mushroom, chopped (for garnish)
1/2 C diced leek
5 cloves garlic
1/4-1/2 C chopped fresh ginger (you don’t really need to chop it too much, because it will be blended)
1 large or 2 x 15 oz cans of Canellini or other white beans (low sodium/drained)
Chicken stock or Vegetable stock – low sodium  (about 16 oz)
1 Tbsp oil (olive oil/grapeseed/whatever)

Seasoning:
Salt, pepper, ground cloves, turmeric, paprika
Handful of fresh basil/Thai basil (or any other fresh herb)

Method:
Add leek and garlic to a large pot with the oil and saute for several minutes.
Add carrot, ginger, and stock.
Add as much water as needed to cover the carrots.
Cook until carrots are soft, adding the beans at some point and seasoning to taste.

Once carrots are soft, transfer the soup in batches to a food processor or blender, blending until mostly smooth.
Transfer the soup back to the pot.

In a separate pan, saute the mushrooms and shredded carrot for a few minutes in butter or oil.

IMG 0836 300x225   Carrot ginger white bean soup

Mushrooms and shredded carrot garnish

Dish soup into bowls and garnish with mushrooms, shredded carrots, and fresh herbs (here: Thai basil)

Don’t ever underestimate the power of fresh herbs in adding flavor to your dishes.  It really makes a difference!

IMG 0842 300x225   Carrot ginger white bean soup

Ginger carrot white bean soup garnished with Thai basil and mushroom

Goes great as a soup-and-sandwich lunch or dinner!

IMG 0839 225x300   Carrot ginger white bean soup

soup with a tuna salad and roasted veggie and tuna salad sandwich

March 30, 2011
Food, Recipe

 
 

Strawberry and Plantain French Toast


Like my mother, and my grandmother before her, I am the breakfast Queen. I grew up on southern soul food, grits and salmon cakes, and I enjoy making breakfast for my friends when they visit, and for myself, because I like to eat. Sometimes I cook for my sweetie pie 🙂

Every Sunday, we go to an awesome local bakery. This past weekend, I bought a loaf of some good bread from Atwater’s. We made sandwiches the day before, but I had to save a few slices. I love using good bread for French Toast.

frenchplan 300x225   Strawberry and Plantain French Toast

Strawberry and Plantain French Toast

I cut the slices about 1/4 inch thick and soak them in a mixture of egg, almond milk, (you can use regular milk) and a few spices (cinnamon, nutmeg, clove). The key to good French Toast is “soak time.” Good bread will not fall apart in the egg mixture. I let it soak for about a minute and then I turn it over and let it soak again on the other side. Repeat several times. I do this for the better part of five minutes, until the bread is saturated, but not soggy.

Once the bread is ready, melt a little bit of butter in a skillet on medium heat. Place the egg battered slices in the pan and cook for about 2-3 minutes on each side, or until the pieces are slightly brown. If you cook it too high, the middle won’t be done. I suppose the heat can’t be TOO LOW, but people have stuff to do and it would take too long LOL  If you choose, you can sprinkle the spices on the bread in the skillet instead of, or in addition to, putting it in the egg mixture. I’ve been known to season my French Toast with the Oregon Train Chai Mixes. So good.

The plantains were easy. I used butter in a skillet and cooked for about a minute on each side. Sprinkle cinnamon on the plantains while they cook. Slice the strawberries and put the fruit on top of the bread. Serve. Enjoy! Maple syrup is a great addition 🙂

p.s. We are building a garden. That explains the soil and potted plants in the photo LOL

March 29, 2011
Food, Recipe

 
 

Roasted veggie sandwich with chickpea spread


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This sandwich was so good… like a panini but not grilled/pressed.

1. Roast whatever veggies you wish, brushed with olive oil, in the oven until cooked to the desired doneness.  Options used here include red pepper, zucchini, and asparagus. (red pepper is crucial.. I think)  Eggplant, other bell pepper, squash, and mushrooms would also be good choices.

IMG 0835 300x225   Roasted veggie sandwich with chickpea spread

Roasted veggies

2. Make the homemade chickpea / hummus spread with spicy sesame oil (or some other spice, and regular oil)IMG 0843   Roasted veggie sandwich with chickpea spread

3. Assemble on lightly toasted bread, with a thick layer of the hummus.  Add sliced radishes and cucumber for crispness!

 

IMG 0837 300x228   Roasted veggie sandwich with chickpea spread

Sandwich with carrot soup

 


Food, Recipe

 
 

Ginger sherwood gardens


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An adaptation on a sherwood gardens cocktail

Fresh ginger, diced, muddled with basil (thai or  regular) into 2 parts vodka
A small dash of blackcurrant liqueur
A small dash of St Germain elderflower liqueur
Top glass with ginger ale and club soda

 

IMG 0832 267x300   Ginger sherwood gardens

Ginger Sherwood Cocktail


Drink, Recipe