Ginger Peanut Chicken with Coconut Rice

 

Ginger Peanut Chicken with Coconut Rice

• Total Time: 25 minutes
 

Ingredients

Ginger Peanut Chicken

• 1 pounds chicken tenders, fat trimmed, cut into small bite-sized pieces
• 1-inch piece of ginger, grated
• 3 green onions, thinly sliced (white parts and green parts separated)
• zest and juice of 1-2 limes
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil or avocado oil
• 2-3 cloves garlic, minced
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped cilantro
• 1 cup spinach, bok choy, etc.

Coconut Rice

• 2 cups white or jasmine rice
• 1 1/2 cups water
• 1 can coconut milk
• a pinch of salt

Instructions

1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot? Alternative methods are in the notes section!)
3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
6. Serve over coconut rice! SO simple but so good.

Find it online: https://pinchofyum.com/ginger-peanut-chicken-with-coconut-rice

Mexican Street Corn Tacos

 

Mexican Street Corn Tacos

Ingredients

Grilled Chicken

• 1-1/2 pounds boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 limes
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1-1/4 teaspoons chili powder
• Salt and pepper, 1 tsp each

“Street Corn” Topping

• 1 (15-ounce) can fire-roasted corn
• 1 large avocado diced
• 1/2 cup green onions thinly sliced, 3 green onions
• 1/2 bunch cilantro finely chopped, 1/3 cup
• 1 tablespoon finely chopped jalapeño
• 12 small (street-sized) tortillas corn
• Cojita cheese (optional)

Sauce

• 1/2 cup mayo full-fat
• 2 limes
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

• In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper.
• Add the the marinade to a bag or bowl with the chicken. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
• Preheat a grill to medium-high heat (about 450°F.) 
• Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts. 
• In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool. (Or cook with a bit of oil in cast iron skillet)
• Toss the corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside. 
• Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
• Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese.

BBQ Chicken Bowl

 

BBQ Chicken Bowl

Ingredients

Chicken

• Seasoning Blend for Chicken
  • ▢4 teaspoons olive oil
  • ▢2 teaspoons balsamic vinegar
  • ▢Salt and pepper
  • ▢1-1/4 teaspoon chili powder
  • ▢1/2 teaspoon ground cumin
  • ▢1/2 teaspoon garlic powder
  • ▢1/2 teaspoon paprika
  • ▢1/4 teaspoon ground coriander
  • ▢1/16 teaspoon red pepper flakes 
  • 1-2 lbs chicken tenders or breasts

Roasted Sweet Potatoes

• 2 pounds (2 medium) sweet potatoes peeled and cut into thin quarters
• 3 tablespoons olive oil
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons garlic powder
• Salt and pepper

For Serving

• 1 cup white/brown rice blend per bowl (4 cups uncooked)
• 1 batch green goddess dressing
• BBQ sauce
• 1 (15-ounce) can black beans drained and rinsed
• 1 large avocado diced, optional
• 1 batch pickled onions optional

Pickled Onions

• 1 cup red onion very thinly sliced
• 6 tablespoons red wine vinegar
• 6 tablespoons water
• 1/2 teaspoon salt
• 1/4 cup granulated sugar 

Green Goddess Dressing

• 1-1/4 cups mayo see note 1
• 1/4 cup plain Greek yogurt
• 1 teaspoon minced garlic
• 1 tablespoon diced red onion
• 1 tablespoon basil freeze-dried or fresh (finely chopped), see note 2
• 1 tablespoon cilantro freeze-dried or fresh (finely chopped)
• 1 tablespoon parsley freeze-dried or fresh (finely chopped)
• 1 up to 1-1/2 tablespoons dill added to preference; freeze-dried or fresh (finely chopped)
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons white wine vinegar
• Salt and pepper

Instructions for dressing (make ahead and refrigerate)

• Add all ingredients to a blender or food processor in order listed. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth, ensuring herbs are evenly mixed.


• Taste the dressing and adjust salt, pepper, garlic, or herbs to preference. It will taste best after chilling in fridge.

Instructions for pickled onions (make ahead and refrigerate)

1. Slice 1 cup of red onions very thin

2. Stir remaining ingredients in bowl and mix in onions. Refrigerate for several hours before serving.

Instructions

• Rice: Cook rice according to package directions. Or try my favorite method for baking rice.
• Chicken: Mix all ingredients and then dip chicken in mix. Cook in pan on medium high until blackened and done inside. Slice into bitesized pieces.
• Sweet Potatoes: Preheat the oven to 425°F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt (about 3/4 teaspoon), and pepper (about 1/4 teaspoon). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Sauce: Make green goddess dressing according to the recipe. Chill until ready to use.
• Assembly: Divide cooked rice evenly among 4 bowls. Top with chicken, roasted sweet potatoes, and black beans. Add avocado and pickled onions, if using. Drizzle green goddess dressing on top then drizzle with BBQ sauce. Serve immediately.

Asian Chicken Bowls

 

Pork Chop Marinade

A Great Pork Chop Marinade

 Prep: 5 minutes  mins  Cook: 10 minutes  mins  Total: 15 minutes

This marinade will make any pork chops or steak extra juicy as well as infusing it with great savoury flavour and a touch of sweet. Soy sauce is the secret ingredient – it does not taste the least bit “Asiany” or soy saucey. MINIMUM MARINADE TIME: 1 hr+ for thin chops, 3 hrs+ for thick. 

Ingredients

• 4 bone in pork chops, 2 cm / 4/5″ thick about 280g/9 oz each (Note 1)

• 1 tbsp oil

Marinade:

• 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)

• 2 tbsp brown sugar

• 2 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 2 garlic cloves , minced

• ¼ tsp black pepper

Instructions

1. Place Marinade ingredients in a ziplock bag. Massage to combine.

2. Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)

3. Take the chops out of the fridge 20 minutes before cooking.

4. Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).

5. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust

6. Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.

Recipe Notes:

1. Chops: I used thick, bone in pork chops that were just under 2.5cm / 1″ thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork – chops, steaks, even tenderloin.

2. Minimum marinade time:

* Thin chops: 1.25 cm/ 1/2″ thick – 1 hr+

* Thick chops 2 cm / 4/5″ thick – 3 hrs+

COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush):

* Thin chops – 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting.

* Thick chops – 4 minutes first side, 3 minutes second side, then 45 seconds on each side.

If your chops are thicker than the Thick Chops, then I’d recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.

3. Troubleshooting / tips: Once you put the chops on the BBQ, DON’T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it’s not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!

https://www.recipetineats.com/a-great-marinade-for-pork-chops/#recipe