Recipe Swap: Spicy Honey Chicken Thighs

It's time again for another Blogger's Choice recipe swap, hosted by my friend Sarah of A Taste of Home Cooking. I received Dawn's blog, Simple Gourmet Cooking, again and I was so excited! When I had her blog last round I had too many chicken recipes on my menu already so I had to bypass some fantastic-looking recipes. But not this round!! I was pretty much sold on this one as soon as I saw "spicy" and "honey"...two of my favorite flavors!

Sweet.Baby.Jesus. I could have eaten every piece of this chicken by myself. Just a little bite of spice and the sweetness from the honey glaze made for one deeeelicious dinner. Maybe I'll save some for J. If he's lucky. And I'll definitely be making this again. Soon. I have just enough chicken thighs in the freezer for another batch!

Thanks to Dawn for yet another great recipe!! Be sure to check out all the other dishes from the swap below!

Spicy Honey Chicken Thighs
As seen on Simple Gourmet Cooking, via Cooking Light

Ingredients

• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp Kosher salt
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 4 boneless, skinless chicken thighs
• 3 Tbsp honey
• 1 tsp cider vinegar
• Cooking spray

Preparation 

1. Preheat the broiler, line a baking sheet with foil and spray with cooking spray.
2. Combine the garlic powder, chili powder, salt, cumin, paprika, and cayenne pepper in a large bowl or resealable bag. Add chicken and toss to coat. 
3. Place chicken on the prepared baking sheet and broil for about 5-10 minutes on each side, until chicken is just about cooked through.
4. Meanwhile, combine the honey and vinegar in a small bowl, stirring well. Remove chicken from oven, brush 2 tablespoons honey mixture on chicken and broil for an additional minute. 
5. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil for another minute or until chicken is cooked through. 

Pistachio Crusted Salmon with Broccoli Pesto

 I made this delicious salmon in the first couple of weeks that J and I were seeing each other, but I didn't get a picture of it. And since it was so delicious, I decided I would just make it again so that I could get a picture share it with all of you!! We are in the process of shopping for a house right now and while fun, it's stressful at the same time. I'm just glad that at the end of the day we can sit down and have dinner together and not worry about the stresses of the day. That's what life should be like, my friends. Sitting down to dinner with the one(s) you love and putting the stresses of the day on hold for awhile.

It almost looks to pretty to eat, right? Almost. The broccoli pesto was really easy to make and it bakes up nicely in the oven on top of that yummy salmon. I'm definitely glad this made it back into rotation as soon as it did, and you should definitely add it to your menu, too!

Pistachio-Crusted Salmon with Broccoli Pesto

As seen on With Style and Grace, via Sodium Girl's Limitless Low Sodium Cookbook

Ingredients

• 3/4 cup pistachios, shelled
• 1 garlic clove
• 1 cup broccoli florets, stems trimmed
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 Tbsp pine nuts
• 2 salmon fillets (I used 4 and had plenty of pesto to top all of them)

Preparation

1. Preheat oven to 375 degrees and line a baking sheet with foil or parchment paper.
2. Add pistachios to your food processor and pulse until roughly chopped. Pour into a small bowl and set aside.
3. Add garlic, broccoli, basil, olive oil, pine nuts and 1 teaspoon of water to your food processor and pulse until it’s blended and you have a thick, chunky puree.
4. Lay the salmon fillets,  skin side down, on your prepared baking sheet. Spread the pesto sauce generously over the top of each piece of salmon. Then top with a handful of pistachios, pressing down with your had to secure them in place.
5. Place the baking sheet in the oven and bake the fish for 10-12 minutes (longer depending on the thickness), or until the salmon is cooked through. 

Taco Tuesday: Beer-Glazed Fish Tacos with Kiwi-Mago Salsa

Last week was a bit of a rough one around here... If you've been reading for any length of time (or read my previous About Me tab, or my other blog), you have probably read about my sweet Boston Terrier, Bubba. Well, last Friday (May 10th), my sweet boy passed away. It was a hard loss to take, so I took some time to grieve and get my head straight again.

I made these tacos that week, and had every intention of posting them last Tuesday, but hey...sometimes life has other plans for us.  But, Taco Tuesday is here again, and this is a GREAT fish taco!!

I was a little surprised that there was no lime juice in the salsa, but it was definitely great with just the fruit and jalapenos (and cilantro, of course!). The fish had just a slight hint of beer flavor, and was complimented well by the salsa and the reduced glaze. After seeing fish tacos on a menu when we were in Colorado, J said we needed to make some at home, and when I saw Shawnda post these, I knew he would love them!!

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

As seen on Confections of a Foodie Bride

Ingredients

• 1/2 cup beer (go for something middle of the road, not light or overly bitter)
• Juice of 1 lime
• Juice of 1/2 small orange
• Pinch of salt
• 1 lb cod or other white fish (I used tilapia)
• 2 kiwi, peeled and diced
• 1 mango, peeled and diced
• 1/4 cup diced red onion
• 1 jalapeno, diced
• Small handful of cilantro, chopped
• 4-6 Small flour tortillas

Preparation 

1. Place marinade ingredients in a large resealable bag, add the fish, and place in the fridge for 20-30 minutes.
2. Meanwhile, combine the kiwi, mango, onion, jalapeno and cilantro in a medium bowl and set aside.
3. Remove the fish and marinade from the fridge, pour the marinade into a medium saucepan and heat over high heat, bring to a boil, and let reduce to about 1/4 cup.
4. While the marinade is reducing, heat a large skillet or grill pan over medium heat and cook the fish 4-5 minutes per side, until it's opaque in the center and flakes easily.
5. Warm your tortillas and top with flaked fish, a spoonful of salsa and a drizzle of the reduced marinade.

Recipe Swap: Lemon Pepper Shrimp Scampi

I love seafood. Like, a lot. So, when Sarah announced that the theme for this round of the recipe swap was Seafood, I was giddy with excitement!! And then...then I got this recipe from Caroline, my fellow Texan blogger, and i couldn't wait for the night it was scheduled for dinner. If you haven't already, you need to check out her blog...lots of goodies on there!

It has the perfect lemony butter sauce, and I added a bit of lemon zest for that extra POP! of flavor, since I'm lemon-obsessed and all. Usually there are leftovers for J and/or me to take for lunch the next day, but not this time!! We ate it all!! So, so yummy. And now, as I write this, I'm wishing I had some to eat. At 10 o'clock in the morning...

Be sure to check out all the other great recipes from the swap below!

Lemon Pepper Shrimp Scampi

Source: The Barbee Housewife

Ingredients

• 4 oz  Angel Hair Pasta
• 2 Tbsp of Fresh Parsley, chopped
• 3/4 tsp of Salt, divided
• 4 Tbsp + 2 tsp of Butter, divided
• 1 1/2 lbs Jumbo Shrimp, peeled and deveined
• 2 tsp of miced Garlic
• 2 Tbsp of Lemon Juice, freshly squeezed
• 1/4 tsp Black Pepper, freshly ground

 Preparation

1. Cook pasta according to the package directions. Drain and stir in the  parsley and 1/4 teaspoon of salt. Set aside.
2. While your pasta is cooking, melt 2 tablespoons of butter in a large non-stick skillet. Sprinkle the shrimp with 1/2 teaspoon of salt and add half of the shrimp to the pan. Cook for one minute on each side, or until almost cooked. Remove shrimp to a plate. Add 2 teaspoons of butter to the hot pan and cook the other half of the shrimp the same way. Transfer the shrimp to the plate with the other shrimp.
3. Add the remaining 2 tablespoons of butter to the pan. Add the garlic, stir continuously for about 30 seconds, until the garlic is barely golden. Add the shrimp, lemon juice, and pepper to the pan, cook for 1 minute or until the shrimp are completely done.
4. Serve over angel hair pasta, serve immediately.



Dijon-Braised Brussels Sprouts

It's side dish Monday!! Ok, so that's not a real thing (day), but it sounded good. When I'm working on my menu plans, I almost always get the main dish down and think, "Whew! I'm done!" and then realize that I haven't picked out the side dishes, and I want to scream. I don't know why it's so hard to do...but it seems to continually be an issue for me. So, I head Pinterest to see what goodies I have there, to get a little variety from my usual steamed or roasted veggies.

And since I was able to convert J to a Brussels sprouts liker (uh, is that a word? I don't think so...) I figured I could try this recipe out. Mustard, Brussels, and shallots...yep, it's a winner y'all.

I served these with the Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze and they were gobbled up. I love dijon mustard and it was the perfect complement to the sprouts.

Dijon-Braised Brussels Sprouts

Source: Smitten Kitchen

Ingredients

• 1 lb brussels sprouts
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup dry white wine
• 1 cup broth (chicken or vegetable)
• 2 to 3 shallots, peeled and thinly sliced
• 2 Tbsp heavy cream
• 1 Tbsp smooth dijon mustard (or more to taste)
• 2 Tbsp chopped flat-leaf parsley (optional)

Preparation

1. Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts (in batches, if necessary), without turning until undersides are golden brown, about 5 minutes.
2. Add the shallots, wine, and stock and bring to a simmer. Once simmering, reduce the heat to medium-low, cover and simmer until they are tender, about 15 to 20 minutes.
3. Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for2-3 minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze

I realized this past weekend that in all my years of cooking, I have never roasted a whole chicken before. Is that unusual these days? Hell, I don't even think I've ever bought a whole chicken. I'm perfectly content buying my boneless, skinless chicken breasts for pretty much anything - unless I need a leg or a thigh, specifically. However, I felt it was necessary to roast a whole chicken, if I were going to claim to know how to cook. Is it a rite of passage or something? I don't know, but it just felt like something I should do. 

 

 

 

And, being me, I couldn't just got for a standard roast chicken recipe. I had to fancy it up a little bit! When I saw this recipe on Kate's Recipe Box, I knew it was right up my alley! Let me just tell you though, I am not a fan of removing the giblet, sans bag. That was almost enough to make me never, ever deal with a whole chicken again. Gross. And, having never roasted a chicken before, I also don't have a roasting pan. Oops. So, I called my Mama and asked her what a good substitute would be. Cooling rack in a big pan. Done and done. Those parts aside, the preparation was easy, and I was able to get all the sides done while the chicken roasted. I do need to get a meat thermometer though...it's hard to judge if the chicken is cooked all the way through based on the outside layers alone. Those pieces close to the bone are tricky, tricky. Just ask J. Oops.

 

 

But, all-in-all it was delicious and I love how golden brown and pretty the skin turned. The glaze added a nice flavor and would have been great at dipping sauce, if I hadn't left it sitting at home on my kitchen counter when I took the food to J's house. Sigh. Maybe next time I'll have it together a little more when I try to roast a chicken. Added to the shopping list: Roasting pan, meat thermometer, and maybe the ability to remember all the components of dinner when I leave the house. Yep, that should cover it!

 

Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze

As seen on Kate's Recipe Box

 

Ingredients

• 6-8 lb. roasting chicken (giblets removed!)
• 2 Tbsp fresh sage, finely chopped
• 2 garlic cloves, minced
• 4 Tbsp unsalted butter, softened
• 1 tsp salt
• 2 cups pomegranate juice
• 1 tsp coarsely ground black pepper

Preparation

1. Preheat oven to 425 degrees F.
2. In a small bowl, combine butter sage and garlic. Rub the butter mixture over the entire chicken, under the skin and in the cavity.
3. Place the chicken in a roasting pan, and add 1-2 cups of water to the pan, until the bottom is covered. Roast for approximately two hours until cooked through and golden brown! (Check with a meat thermometer to make sure the inside has reached 160 degrees.)
4. Meanwhile, combine the pomegranate juice and pepper in a small sauce pot. Bring to a boil and reduce to medium. Simmer until the juice has reduced by 3/4 and formed a syrup – about 15 minutes.
5. Remove chicken from the oven and brush half of the glaze over (reserve the rest for dipping or plating). Return to the oven for 10 minutes.
6. Once fully cooked, let chicken rest for 10 minutes before carving.

Thai Shrimp Salad

A few years ago at some random chain restaurant I had a Caesar salad that had penne pasta in it...and I thought this was the most amazing, genius thing ever!! I mean, I love salad and I like pasta, so why not combine them in one yummy dish?? Ever since then, if I see a salad with any sort of noodle in it, I'm drawn to it.

Not everyone is as excited by this concept is me, I'm aware, but hey...you have to at least try it!! Of course, this salad is nothing like the chicken caesar with penne that I had all those years ago, but just look at it...what's not to love?? Crispy romaine, rice noodles. shrimp, veggies, and peanuts!! Oh, and a yummy dressing of course!!

J and I had this for dinner on a Friday night, and it was simple enough to make, even after a few adult beverages at happy hour. I'm just sayin'...no excuses!!

Thai Shrimp Salad
Source: Bev Cooks

Ingredients

• 6 Tbsp extra-virgin olive oil, divided
• 2 Tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sambal oelek (chili paste)
• 1 Tbsp brown sugar
• 3 Tbsp lime juice
• 1 Tbsp minced red pepper
• 1/2 pound shrimp, peeled and deveined
• 1 cup sugar snap peas, blanched and cooled in an ice bath
• 2 bundles rice (vermicelli) noodles, boiled and rinsed under cool water
• 4 cups shredded romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup thinly sliced sweet peppers
• cilantro, mint leaves and crushed peanuts for garnish
• pinch of coarse salt and freshly ground peanuts

 

Preparation 

1. In a medium bowl, whisk together 4 tablespoons of oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice and the minced red pepper. Set aside.
2. Now, heat the remaining 2 tablespoons of oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.
3. To assemble the salads, layer a handful of romaine in the bottom of a couple of salad bowls. Then top with a handful of noodles, the snow peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up (or whisk) your dressing one last time and then drizzle it over the salads.
4. Delish!!! You're welcome ;)