Archive for the ‘quick’ Category
Believe it or not, Sriracha is fairly new to me (take a few minutes to let the shock pass). I’ve been experimenting more with it and found this asian glazed drumstick recipe on Pinterest via Skinnytaste. Honestly it looked so good I didn’t really care what the calorie count was, I had to make it!
I didn’t end up making the full recipe because I only had a pack of 5 drumsticks but I still followed the original recipe excluding a couple things I didn’t have in my kitchen.
Start to finish, this recipe comes together quicker than I thought it would and is pretty versatile no matter what cut of chicken you have or what’s on sale.
Here’s what you’ll need:
- 5-8 medium chicken drumsticks, skin removed
- olive oil spray
- 1 cup water
- 1 tbsp Sriracha hot sauce
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp agave nectar (I used sugar)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated (I used ground ginger instead, just a few shakes)
- 2 tbsp chives or scallions, chopped (I omitted this)
- 1 tsp sesame seeds (I omitted this)
- Spray olive oil in a large skillet set to high heat.
- Brown the drumsticks for 3-4 minutes until they are nice and golden brown.
- In a bowl, mix the water, balsamic, soy sauce, sugar, garlic, ginger & hot sauce.
- Pour mix over the browned drumsticks.
- Cook on high until liquid comes to a boil. Reduce heat to low and simmer covered for about 20 minutes.
- Uncover and turn the heat to high to reduce/thicken the sauce (about 8-10 minutes) until it becomes a thick glaze (make sure to turn the chicken frequently).
- Pour glaze over chicken & top with chives and sesame seeds.
Pinterest, Pinterest, Pinterest. Found this gem on you know what. Really have no other words than it was so good, what was to be leftovers ended up being a second helping! Thanks to the Buns In My Oven blog for sharing the recipe.
*my version ended up being vegetarian friendly because I only had vegan bouillon instead of chicken broth – it was just as good, if not better!*
What you’ll need:
- 1 tablespoon olive oil
- 1 cup rice (I used regular instant rice)
- 2 cups broth (I used Rapunzel brand Vegan Vegetable Bouillon – No Salt)
- 2 tablespoons butter
- 1 medium zucchini, grated (wash and leave the peel on!)
- 1 cup shredded cheddar cheese (I finely shredded it so it would melt fully)
- ½ teaspoon garlic powder (I used a dash of garlic salt & skipped the salt below)
- salt and pepper to your liking
- splash of milk, if needed (mine didn’t need it)
- Heat the olive oil in a medium sauce pan over medium heat.
- Add rice and stir to coat. Toast, stirring it often. Mine didn’t really turn golden like her recipe calls for (perhaps I was just impatient).
- Pour in the broth & bring to a boil. Turn the heat to low, cover and let simmer.
- Cook for about 15 minutes or until the rice has soaked up most of the liquid.
- Remove from heat and add in the butter, zucchini, cheese & garlic. Stir until cheese is melted and everything is mixed well.
- Add salt & pepper to taste and milk if needed (again, I didn’t need the milk).
Zucchini is everywhere this time of year & I love it! It’s pretty versatile (banana bread, soufflés, cake mixes…) but I prefer it one of two ways: raw or grilled with a marinade.
Here’s a simple marinade that’s great for grilling up zucchini (also, works well in the oven at about 450 degrees if you don’t have a grill/grill plate).
What you’ll need:
- 4 zucchini’s (I try to get organic), washed well and ends chopped off (leave the skin on!)
- Olive oil
- Lemon pepper
- Garlic salt
- Slice the zuc’s in half, then each half into thirds, longways.
- Place in any kind of container (I use a bread baking pan) and be generous with the olive oil and seasonings (get creative! a pinch of cayenne, oregano, Greek’s…).
- Let marinade before grilling for a few minutes.
- Grill skin side down until you see grill marks and zuc’s are softened.
- *if you’re baking, bake at 450 degrees for 8-10 minutes on a cookie sheet or until light brown and crispy on the outside. You may have to use your broiler.*
Won’t say too much about this one except it goes back to my thoughts on using what you already have in your refrigerator to come up with a quick and delicious dish!
What you’ll need – makes 2 burritos:
- 4 eggs, beaten
- Splash of milk
- ¼ cup shredded cheese (whatever you have)
- 1 tablespoon olive oil or butter
- Green onion, cleaned and chopped
- Meat (optional – I used leftover slices of smoked turkey I had in the fridge – left over ground beef or sausage would be great too!)
- Frozen spinach, thawed and drained
- Onion powder
- Lemon pepper
- Salt & Pepper
**if you decide to use harder veggies like onions or green peppers, sprinkle with salt & saute them until soft first)**
- Beat the eggs and milk together. Add the green onion and seasonings. Set aside.
- In a skillet, heat the olive oil over medium heat until warm.
- Add the spinach and chopped up turkey and cook until hot.
- Pour the egg mix in and let sit until the egg starts to cook up around the edges.
- Start scrambling/mixing everything together and leave it alone for 2 or 3 min.
- Sprinkle the cheese on top and mix until the eggs are fully cooked.
- Serve on warmed up whole wheat tortillas.
I love sliders! I use this recipe as an opportunity to try different ingredients and use up whatever I have in my fridge/freezer. Also, another great recipe when you’re cooking for 2! Feel free to experiment and see what combos you can come up with on your own. (makes 4 sliders)
Here’s what you’ll need:
- ½ lb. ground meat (I used turkey this time)
- frozen spinach, thawed & drained
- italian bread crumbs
- seasonings like basil, garlic, onion, paprika, cumin, salt & pepper, lemon pepper (to your taste and liking)
- provolone cheese
- mini buns (I cheated & bought mini rolls from the freezer section)
- mixed greens
- Mix up the ground meat, spinach & seasonings lightly with your hands until well mixed. Add the thawed spinach and combine until incorporated with the meat.
- Sprinkle the meat with bread crumbs (I add just enough to make sure the meat holds together).
- I place them in the freezer on a plastic cutting board until a bit firm (this is totally optional – I find that the sliders cook up better if they have a chill on them).
- Heat a tablespoon into a pan, add the sliders and leave alone until well browned.
- Flip over, let them brown up on the other side, add your cheese and let it melt.
- Top with mixed greens, serve & enjoy!
Now that it’s reaching past 100 degrees every day here in Phoenix, I’m afraid my baking will have to subside until my birthday (yes, I bake my own birthday cake – a crazy dark chocolate bundt to be exact – follow up on this after June 12!).
When I really “read” my first cookbook I remember mention of keeping staples in your kitchen – basics that are versatile and can be used in a lot of different meals.
This quick recipe uses just about every main staple I keep around. Onions, garlic, rice, canned tomatoes, beans & veggies, pasta – just to name a few. Here’s a quick dish that makes excellent leftovers that are even better on day 2.
Here’s what you’ll need:
(makes enough for 2-4 people depending on if you want leftovers)
- 1½ cups of instant rice, cooked
- ½ onion, chopped
- ¼-½ lb. ground beef
- 1 can black beans, drained & rinsed
- 3-4 garlic cloves, finely chopped
- Cumin, salt & pepper to taste
- 1-2 cups frozen corn
- Heat a skillet over medium-high heat.
- Throw in the ground beef, chopped onion and seasonings as you like.
- Half way through the beef cooking, add the chopped garlic and mix well.
- Cook until beef is browned and onions have softened and are translucent.
- Add the frozen corn & beans and mix until well heated. Add more cumin, salt & pepper as needed.
- Finally, stir in the cooked rice and continue cooking 4-5 more minutes until well mixed and hot.
- Serve in bowls!
It may seem hard at first, but it is possible and easy to cook for 2 people when you have staples already in your kitchen, ready to use. Keep portions in mind and read the labels for serving sizes.