Quickie Meals: Honey Sriracha Chicken with Jasmine Rice, Sweet Corn and Spinach

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Honey-Sriracha Chicken with Jasmine Rice, Sweet Corn and Spinach

While Ms. Foodie loves to mount elaborate meals from time-to-time, for the most part, I depend a great deal on Kitchen Cabinet Cooking: what’s in the Store (my cabinet/fridge), and what can be made quickly.

This meal has several quick and dirty components:

  • Chicken Thighs: The easiest part of the Chicken to grill and bake, because thighs they require so little maintenance, while still retaining their moisture and flavor. You can cook eight chicken thighs in a 400 degree oven in as little as 45 minutes.
  • Frozen Vegetables: Look, I grew up in the Midwest, and fresh vegetables were only possible in the late Spring and the Summer—or you paid a lot of money for shipped produce which didn’t retain half the nutrients. Frozen vegetables, especially the flash frozen variety we find today, retain much of the nutrients of their fresh counterpart, and they make for an easy meal accompaniment.
  • Pre-cooked sides: Ms. Foodie adores her Rice Cooker, and when I cook rice, I always make an extra cup or two. Cooked rice refrigerates for up to five days; so that means you can focus on the meat or veggie part of your meal, and simply heat up or nuke the rice to go along with it.

Thanks to this extremely easy recipe from Healthy. Delicious., frozen Spinach and Sweet Corn, and pre-cooked Jasmine Rice, Ms. Foodie was able to crank out dinner in less than an hour.

When you have so many things to do, wherever you can save time makes a huge difference.

Honey + Sriracha Chicken.

 

Friday Night Dinner: Just an old-fashioned Cheddar-Mushroom Burger with Parmesan-Cilantro Oven Fries

Ms. Foodie had a wonderful time cleansing and resetting the body; all to enjoy this tasty, Friday night treat.

To limit the calories, and so as not to shock the system too much, Ms. Foodie prepared it all in the oven.

I basted my beef in Worcestershire sauce and mixed it with Ground Cumin, Ground Mustard, Ground Ginger, chopped Mushrooms, Onions, Garlic, Cilantro, Sea Salt and Lemon Pepper; then formed them into patties and placed the patties in a 425 degree oven.

For the fries, Ms. Foodie cut potatoes in wedges, then marinated them in Olive Oil, Parmesan-Romano Cheese, Cilantro, and Sea Salt, then placed them on a baking sheet. In the potatoes went into the oven, at the same temperature.

Ms. Foodie topped the Burger with Cheddar and a dollop of Miracle Whip, and Mustard.

A delicate combination of flavors, and so much lighter than you would imagine!

Sunday Dinner: Herb-crusted roasted Pork Loin with Simmered Cabbage

Say what you will about Paula Deen’s recent troubles, the woman can throw down. Ms. Foodie pulled her recipe off of the Food Network’s website and coupled it with a Food.com recipe for Simmered Cabbage.

Ms. Foodie served it all over Jasmine Rice, and was quite please about the way this turned out!

Big Food for the Big Game

CIMG0371Ms. Foodie is by no means a sports fan–I just use any excuse to cook and party! SuperBowl Sunday is the perfect day to trot out some new recipes, or put a new twist on the old ones.

Ms. Foodie kept the nibbles few and simple: Potato Chips, Baby Carrots, Celery Sticks, and Toasted sliced mini Baguettes.  They were the perfect complement to the AllRecipes.com Garlic Feta Dip and the Egg and Avocado Salad found on the Never Homemaker site.

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Ms. Foodie liked this particular Egg Salad because of it’s simplicity and flexibility. Of course, changes were made: Ms. Foodie rarely does Mayonnaise, when Miracle Whip tastes better; and Salt and Pepper should always be to taste–a pinch just doesn’t do the trick.

CIMG0367But enough of the nibbles, it’s always the main event that gets me really excited!

Ms. Foodie has fallen in LOVE with Trader Joe’s Sweet Chili sauce, so she decided to sauce up her Pork Spare Ribs with it! I first seasoned the Ribs with some Sea Salt, Pepper, and a bit of Cayenne, then poured on the TJ’s Sweet Chili sauce (about half of the 10 ounce bottle for 12 ribs), sliced some onions to cover the ribs, and put the mix in a crock pot for about six hours.

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Once the Ribs were sufficiently succulent,  I placed them in a pan, basted them with the rest of the bottle of Sweet Chili sauce, then baked them uncovered in a 350 degree oven for about 45 minutes.

CIMG0374Ms. Foodie paired the Spare Ribs with my favorite Jasmine Rice–Man, were they tasty!

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That got us through two halves of the game, so for halftime, Ms. Foodie whipped up some sliders. Easy to do with pre-marinated Ground Beef, mini buns from Trader Joe’s (love that place!) and some sliced Cheddar.

I mixed the Ground Beef with chopped Onions, Garlic, Worcestershire sauce, Cumin, Basil, Thyme, Salt, Pepper, and a bit of Probiotic Yogurt. Ms. Foodie set the mixture in the fridge for a couple of hours to meld these flavors. It also helps me form the mix into little balls, about an inch to an inch-and-a-half in diameter.

CIMG0378In lieu of a grill, I lined a pan with aluminum foil, then cooked them in a 350 degree oven for 20-25 minutes. While the Burger Balls were cooking, it gave me time to prep the mini buns by cutting the Cheddar Cheese slices in quarters, and putting those mini-slices on each side of the bun.

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Ms. Foodie placed the prepped buns in the oven midway through the Burgers cooking. Once the Cheese was melted, everything comes out, and the Sliders are ready to be put together.

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No matter who wins the game, these SuperBowl goodies make for a victorious feast!

Angus Burger with Mushrooms, Kale and Green Onion–it’s What’s for Dinner!

Ms. Foodie turned the page on another epicurean year, and decided to celebrate with some good, old-fashioned American fare… with a bit of international twists.

I started with yummy 90 percent lean Angus Ground Beef, and spiced it up with Turmeric, Thyme, Cilantro, Garlic and Basil. I chopped up some Green Onion, Kale, and Mushrooms. After adding a dash of Teriyaki marinade, mixed it all together.

While those flavors were melding in the fridge, I peeled and sliced Russet potatoes, then used a basting brush to cover them with a mixture of Olive Oil and grated Parmesan/Romano Cheese. After baking in a 350 degree oven for 50 minutes to an hour, they were beautiful and crisp.

I formed the Angus Beef into thick patties and slapped them on the George Foreman grill. Mr. Foodie likes his medium well, but I like mine to moo a bit!

I served it up on a toasted bun, and garnished the Burgers with Muenster Cheese, Avocado and Tomato–just what the doctor ordered! Well…

I washed it down with a full-bodied Full Sail Amber Ale. Mr. Foodie had some bootleg beer he got from a friend–sssh! Don’t tell anyone…

 

More fun with Chobani!

So Ms. Foodie made good on her promise to whip up a recipe using Chobani Greek Yogurt. I took 6 oz. of the plain flavor and made a zesty marinade for our chicken breasts last night!

It’s only me and Mr. Foodie, so I used the six ounce size of the yogurt to cover two breasts, and even had some leftover marinade after coating the chicken. But, if you use more breasts, you can double, triple, quadruple the recipe–you decide…

I threw in three teaspoons of Olive Oil, 3/4 teaspoon of Ground Ginger and Cinnamon, 1/2 teaspoon of Thyme, 1/2 teaspoon of Garlic Powder, 1/2 teaspoon of Minced Onion, 1/4 teaspoon of Rosemary, and a 1/2 cup of Lime Juice.  After mixing all the ingredients into the yogurt, I used it to coat the breasts on both sides, then let them sit in the fridge for 20 minutes while warming up the broiler.

At 500 degrees, the chicken flash cooks, but the lovely yogurt coating holds in all the flavor–no dry breasts on this watch.  Lots of taste with a bit of zing!

But here’s the best part: I refrigerated the leftover yogurt marinade and stirred it into eggs this morning to make myself a Ms. Foodie Omelette.

This is back to pure Kitchen Cabinet Cooking, because everything was already in the store: two eggs, some leftover roasted turkey breast, and Roma tomatoes.  And with all the flavors packed into the yogurt, who has to season?

I also had some potato salad with dill in the fridge, so it accompanied the Omelette, along with Sourdough toast.

Mmmm Good!

Honey and Orange Glazed Salmon

So Ms. Foodie did an informal poll on Facebook about how I should prepare my Salmon.  While usually not lacking ideas, I just felt like finding out what other people do, and I was not disappointed! Definitely will store some of the suggestions for future use.

Tonight’s winner was a suggestion by my friend, Christine Heneise: Coating the Salmon with a honey and orange glaze. I tented the fillet in aluminum foil, then seasoned it with Thyme, Sea Salt and Ground Ginger.  I put a bit of honey in a ramekin, then microwaved for about 5-10 seconds to liquefy.

Using a pastry brush,  I coated the Salmon with the honey. Ms. Foodie just happened to have some fresh blood oranges on hand, so I cut one in half and squeezed the juice over the honeyed fillet, then cut the other half into slices, and placed them decoratively on top.

Grill it in a 400 degree oven for 25 minutes–35 if you like your fish crispier.  Brown Rice or pasta is a nice complement, or something creamy, like Alfredo or macaroni and cheese. 

Broiled Dijon Burger

Is what’s for dinner!  Marinated in Dijon Mustard, and stuffed with colorful red and orange Baby Bells, Green Onion, Garlic and Mushrooms, you get all of the flavor, without all the fat.

With a slice of Sharp Cheddar Cheese, Kale and Tomato, it’s even tastier!