Pomegranate-Glazed Roast Chicken

March 30, 2017 by April 6 Comments

Pull dinner together quickly with this delicious super easy butterflied pomegranate glazed roast chicken.
This pomegranate chicken tastes just as good as it looks!

I’m so glad there’s a new international market right in my neighborhood. I REALLY love that the meat is priced lower than most grocery stores. I was able to snag a 5lb whole chicken for $3 and some change! That is just ridiculous! The vast array of fruits and vegetables are priced pretty well too. Sometimes, I’ll just go to browse or pick out an item I’ve never eaten or used before.

Guess what I picked up from the international market? Well if you guessed pomegranate fruit you’re close. I actually picked up 100% pomegranate juice. When I first laid eyes on it, an idea immediately came to me, however, a couple days after purchasing it I totally forgot what I wanted to make! I really need to start writing my recipe notes down so I can keep track of all my ideas. So anyway, I had to come up with another idea.

I kinda forgot about the juice in my fridge for a while. I eventually browsed the net for some inspiration. Most of the recipes were pomegranate chicken and most of them use whole fresh pomegranate to make the sauce. I don’t think I’d ever use fresh pomegranate because the seed removal process seems time-consuming, so I’m glad I didn’t buy fresh. I eventually decided to create my own easier version of pomegranate sauce. I’ve been eating a lot of whole roasted chicken. It’s quick to prepare juicy and so delicious!

The pomegranate sauce is very simple and forgiving. If you want to add more of an ingredient feel free to do so. If you want to make it keto friendly or low carb, eliminate the sugar and use a sweetener like truvia then eliminate the cornstarch (this is basically the way to make pomegranate molasses). Pomegranate molasses is basically reduced pomegranate juice. If you want to make pomegranate molasses you will need to double the pomegranate juice ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens and reduces to about a cup. Double the pomegranate sauce if you decide to eliminate the cornstarch.

If you are not up to whole roasted chicken, the glaze is also perfect for chicken wings, chicken drumsticks recipes, chicken thighs, baked chicken breast, salmon and more!

The whole chicken is super easy to prepare but it will take some time to roast the chicken as most oven roasted whole chicken recipes, but it’s so worth it. I really hope you can try this pomegranate glazed roasted chicken. I’m pretty sure you’ll love it! If you liked this post make sure you subscribe so you won’t miss future recipes!

If you make this pomegranate chicken, snap a photo and hashtag #whiskitrealgud on Instagram!! I would love to see it!

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Pomegranate Lime Glazed Roasted Chicken

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Author: April

Ingredients

Chicken

5 lb whole chicken butterflied and patted dry
Salt for taste: For a 5lb chicken I used 3 tsp salt. If you are using a smaller chicken use less salt.
1/2 tsp pepper
1 tsp onion powder
3 tbs olive oil
juice of one lime

Pomegranate sauce

2 cups pomegranate juice
1/4 cup dark brown sugar
1 tbs rice wine vinegar
3 pinches of ginger
1 tbs cornstarch
2 tsp honey
pinch of cayenne pepper
1/4 tsp Better Than Bouillon roasted garlic base or two cloves of garlic
1-2 pinches onion powder
1-2 tbs lime juice
salt for taste

Instructions

Preheat oven to 450 degrees Fahrenheit.
Season chicken all over with salt, pepper and onion powder.
Add olive and lime juice in a small bowl and mix well.
pour half of the lime olive mixture all over the front of the chicken then do the same for the back of the chicken making sure to get some of the mixture under the skin.
Place chicken in a large skillet or roasting pan covered for 25 minutes.
after 25 minutes, remove cover so the skin can crisp up. Cook for an additional 25 minutes or until the meat in the thigh runs clear when cut and base three times until chicken is finished. If you want to achieve the look of the chicken in the picture then once chicken is done base again then set to broil for 5-8 minutes. Leave the oven cracked a bit to to monitor the chicken.
While chicken is roasting, add all the pomegranate ingredients except the cornstarch and lime juice,to a small sauce pan over medium high heat until boiling. Set to low. Remove about 2 tablespoons on the pomegranate mixture from the saucepan and add it to a small bowl then add the cornstarch to the small bowl and mix until the clumps are gone. Set stove back to medium high until the sauce start to boil. Pour the cornstarch mixture back into the saucepan and mix well until the sauce thickens. Set to simmer once thicken for 5 minutes add 1 tbs of lime juice or more if you like. Use the pomegranate sauce to base the chicken and reserve the rest to add to the chicken once it's done.

Recipe Notes

To achieve the look of the chicken in this post,once chicken is done base again then set to broil for 5-8 minutes or until your desired look. Leave the oven cracked a bit to monitor the chicken.

If you want to make pomegranate molasses double the pomegranate sauce ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens to one cup.

Merry Meals:Festive Meatball Dinner For Christmas

December 8, 2016 by April 11 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MerryMeals #CollectiveBias

Juicy, sweet, moist and tangy orange cranberry meatballs are simmered in an Asian flavored orange juice sauce. Pure deliciousness! Serve with orange cauliflower rice.
If you don’t like cauliflower, white or brown rice is perfect too! However, I think you’ll love it in this recipe!

Who doesn’t love meatballs? I mean they are so good! I’ve been holding off posting this recipe for a while now. I am glad I did because today is the perfect day to talk about it. Usually, when I make meatballs, I use what I have. For instance, I usually have either bread or breadcrumbs. If I don’t have bread I use breadcrumbs. If I don’t have breadcrumbs then I use bread. The day I made this recipe I ended up not having either. I was about to run back out to the store, but I quickly realized I had Ritz crackers.

Now, normally, I would only use Ritz crackers as a snack or in my salmon patties. Can you believe it never occurred to me to use them in meatballs!! I thought, “hey why not try it.” What I love about these meatballs is that you don’t need to add a lot of salt, since the crackers have enough of it, and the crackers buttery smooth flavor made these meatballs taste pretty special.

I love to mix things up for the holidays. I especially love turning nontraditional Christmas dinners into something a bit more festive for the holidays by adding a more appropriate traditional ingredients to it, so when I went shopping at Giant Eagle, cranberry sauce was the first traditional food I picked up.

Unfortunately, I couldn’t find the cranberry sauce for the life of me. After a couple of minutes of looking, I figured it was probably smack dead in my face ( I hate when that happens)! One of Giant Eagle’s employee happily showed it to me.

I was right! The sauce was right in front of me. Embarrassing! Anyway, life goes on. Next, I had to get Tropicana orange juice, Dannon Light & Fit Yogurt drinks, vegetables, Giant Paper towels, fruits, Ritz, Wheat Thins and Triscuit crackers. Some other items for the holidays as well. Luckily I was able to get everything I needed. Gotta love one stop shopping.

Place the beef into a mixing bowl and season with salt, pepper garlic, ginger, red peppers, fish sauce, orange zest, Ritz cracker crumbs, eggs and Add the orange juice . Mix until evenly blended.

Divide the meatballs up into 35-40 portions. Make each portion into a meatball. Over medium high heat add 2 tablespoons of oil to a large high sided pan. Once the oil starts to sizzle add the meatballs leaving space in between them to prevent them from steaming. Sear the meatballs all over for about 2 minutes or until brown then set to the side. Repeat until all the meatballs are done. Discard the oil from the pan.

Add all the orange sauce ingredients into a bowl and mix. Set to the side.

In the same high sided pan over medium high heat, add the orange juice sauce then add the meatballs. Once boiling set to simmer for 30 minutes. Add the whole cranberry sauce and mix well. Adjust seasonings to your preference. Remove all but a couple tablespoons of the sauce and remove all the meatballs and set to the side. Add the cauliflower rice to the pan with the 3 tablespoons of sauce then cook per the package instructions. Pour the meat and sauce over the cauliflower rice and. If you prefer you can use regular white or brown rice instead.

I know from experience that holiday meal planning can be very stressful. If you need help looking for that perfect recipe or a little inspiration, you’ll find some other bloggers cool recipes here. This holiday, make sure you head over to Giant Eagle (or to your computer to shop online) to let their friendly staff help you shop for everything you need to make your delicious Christmas recipes!

Merry Meals: Festive Meatball Dinner For Christmas

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Juicy, sweet, moist and tangy orange cranberry meatballs are simmered in an Asian flavored orange juice sauce. Pure deliciousness! Serve with cauliflower rice. If you don't like cauliflower, white or brown rice is perfect too! By April Boller

Author: April

Ingredients

Meatballs

1.5 lb ground beef
2 tsp salt
1 tsp pepper
3 garlic cloves minced
1-2 red chili peppers optional
1 tbs minced ginger
2 tbs orange juice
1/4 tsp fish sauce
1 egg beaten
1 tsp orange zest
1/2 cup Ritz crackers crumbs one packet

Orange Cranberry Glaze

2 cups Tropicana orange juice
1 tbs soy sauce
1/4 cup orange marmalade
1 tsp fish sauce
1 tsp ginger minced
1 garlic clove minced
3 tsp honey
1 cup canned whole cranberry sauce
1/4 cup rice wine vinegar
salt for taste optional
1/4 tsp red pepper optional
1 package of Birds Eye frozen cauliflower rice

Instructions

Place the beef into a mixing bowl and season with salt, pepper garlic, ginger, red peppers, fish sauce, orange grind, Ritz cracker crumbs, eggs and Add the orange juice . Mix until evenly blended.
Divide the meatballs up into 35-40 portions. Make each portion into a meatball. Over medium high heat add 2 tablespoons of oil to a large high sided pan. Once the oil starts to sizzle add the meatballs leaving space in between them to prevent them from steaming. Sear the meatballs all over for about 2 minutes or until brown then set to the side. Repeat until all the meatballs are done. Discard the oil from the pan.
Add all the orange sauce ingredients into a bowl and mix. Set to the side.
In the same high sided pan over medium high heat, add the orange juice sauce then add the meatballs. Once boiling set to simmer for 30 minutes. Add the whole cranberry sauce and mix well. Adjust seasonings to your preference. Remove all but a couple tablespoons of the sauce and remove all the meatballs and set to the side. Add the cauliflower rice to the pan with the 3 tablespoons of sauce then cook per the package instructions. Pour the meat and sauce over the cauliflower rice and. If you prefer you can use regular white or brown rice instead.

Recipe Notes

If the sauce isn't thick enough. Add two tablespoons to a small bowl. Add two tablespoons of water whisk until the clumps disappear. Reheat the sauce until it starts to boil then add the cornstarch slurry. Stir consistently until the sauce starts to thicken up.

Crispy Smothered Chicken With Roasted Baby Bok Choy and Mushrooms

December 6, 2016 by April 14 Comments

Crispy but tender smothered chicken which isn’t soggy because it is not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it’s nice and crispy golden brown then baked.

Once done baking, the juices and sticky brown food bits from the chicken is used to make the delicious creamy gravy then it’s slathered all over the chicken. A unique addition to this recipe is healthy Chinese baby bok choy. Suprise! Baby Bok choy tastes great in non asian recipes too! For a nice side dish, add rice, cauliflower rice or mashed potatoes.

All keto friendly, you’ll just need to use a Keto Italian dressing for the Italian dressing chicken

This post may contain affiliate links to product I truly believe in and love.

I hope you had a happy Thanksgiving! Did you go Black Friday shopping? If so, I hope you found some good deals! I had a nice Thanksgiving. We went to my sisters house. I made peach cobbler for dessert. She made this amazing sage cornbread stuffing! I had to ask for the recipe. Boy was it good! I’m not even a big fan of stuffing either. My peach cobbler is good too! I really should get that post up before Christmas. There’s just so many things I want to post but I will get to them eventually!

I went out on Black Friday but not to shop. The shopping traffic was terrible though. I couldn’t wait to get back home.

I love chicken. Can you tell? I can’t get enough of it. There’s a new international market around the corner from my house that I absolutely love. I picked up so many goodies. The chicken is cheaper than regular grocery stores too. For instance, 6 pack of chicken thighs costed me only $3.33. I can’t find chicken thighs priced that low anywhere. I also picked up some purple yams. Gorgeous color. I’m dreaming of purple sweet potato pies for Christmas!

So yeah, I love chicken. I also love all kinds of vegetables. I just recently started liking peas. I hated them growing up. I have a delicious recipe that includes peas, rice and meatballs. I can’t wait to share. This year, I’ve been eating a good amount of Chinese greens called baby bok choy. I love it. It’s a Chinese cabbage but crunchy like lettuce. It’s really good for you too. Just one cup has only 9 calories and nearly no trace of fat but it still contains a good amount of fiber and protein and most of the essential vitamins and minerals. Again, I love vegetables, so I eat them just because they’re good. The health benefits are a great plus for me. I grew up eating freshly grown vegetables from my grandmothers garden. I loved most of them. There are still some vegetables that I don’t think I will ever like. For instance, beets. I’m still trying to like them but I think I’m on the verge of giving up.

This super easy smothered chicken recipe with baby bok choy and mushrooms you see here is, oh my goodness good! I don’t know why I never thought to add baby bok choy to a non Asian recipe before. I’m glad I did! Now I have so many other recipe ideas using it. The baby bok choy with the creamy gravy and crispy tender chicken is amazing! I’m getting hungry just thinking about it.

This recipe has BIG flavor using only staple ingredients that I’m sure you already have but you’ll probably have to go get the baby bok choy. No biggie right?! Traditional smothered chicken recipes will usually say to coat the chicken in flour first but I didn’t coat the chicken in flour because I don’t like soggy chicken. Instead of coating the chicken in flour, I like to sear the chicken first on both sides until nice golden and crispy then bake it. Once it’s done, I reserve some of chicken juices to make the creamy gravy. Here’s the quick breakdown of the recipe.

Ingredients:

6 chicken thighs with skin on

Salt and pepper for taste

3-4 tbs unsalted butter or vegetable oil

1 1/2 cup mushrooms (add more if you like)

3 cups water (or 3 cups of chicken broth)

3 tbs Better Than Bouillon Chicken Base if you aren’t using chicken broth

pinch or two of garlic

pinch or two of onion powder

3 tbs flour

2 tsp white wine

One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)

salt for taste

pepper for taste

Directions:

Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve. Pop the chicken into a preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it’s finished around the same time as the chicken.

Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if you’re not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.

Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.

Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!

Note: I totally recommend Better Than Bouillon. It’s rich ,thick and flavorful. I don’t think I can live without it now. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!

Smothered Chicken With Roasted Baby Bok Choy

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique) beef with broccoli with a twist,or maybe cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce , Italian dressing chicken (one of my favs).

All keto friendly, you’ll just need to use a Keto Italian dressing for the Italian dressing chicken

Smothered Chicken With Roasted Baby Bok Choy

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Crispy but tender smothered chicken which isn't soggy because it's not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it's nice and golden brown then baked. Once done baking, the juices and sticky brown food bits from the chicken is used to make the delicious creamy gravy then it's slathered all over the chicken. A unique addition to this recipe is healthy Chinese baby bok choy. Baby bok choy in a non asian recipe, you might ask?! Yes, I did that! Baby bok choy actually complements this dish so well. For a nice side dish, add rice or mashed potatoes.

Author: April

Ingredients

6 chicken thighs with skin on
Salt and pepper for taste
3-4 tbs unsalted butter or vegetable oil
1 1/2 cup mushrooms
3 cups water or 3 cups of chicken broth
3 tbs Better Than Bouillon Chicken Base or see above ingredient for chicken broth if you don't have Better Than Bouillon
pinch or two of garlic
pinch or two of onion powder
3 tbs flour
2 tsp white wine
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
salt for taste
pepper for taste

Instructions

Preheat oven to 450 Degrees F.
Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve.
Place the chicken into the preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.
Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if you're not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.
Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.
Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!
Note: I totally recommend Better Than Bouillon Chicken Base . It's rich ,thick and flavorful. I don't think I can live without it now. Check out my review in my previous post. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!

Recipe Notes

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it's finished around the same time as the chicken.

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smothered-chicken-with-baby-bok-choy-better-than-bouillon

Easy Sweet Thai Chili Sauce

October 26, 2016 by April 25 Comments

If you’re a fan of sweet Thai chili sauce, you gotta try mine! This vibrant Thai chili sauce can be used in so many dishes AND it tastes so much better than store brands SUPER easy to make! I love to drizzle a bit on my southern fried chicken. Amazing!

I remember the last time I bought Thai sweet chili sauce. I don’t remember the brand at all. I only remember the awful taste. I love garlic, but the garlic in the sweet chili sauce was SOOOOO overpowering and it didn’t have the heat or flavor I was looking for. Nowhere near spicy. To be honest, it just tasted strange.

I’ve had pretty good sweet chili sauce before but for the life of me, I couldn’t remember the brand I used. So, I did what anyone cook would do. I figured out how to make my own using the ingredients on the back of the jar. Making your own version allows you to experiment with all types of different ingredients. You control how much heat, garlic or whatever you want to add. YOU also know exactly what’s going in your sauce.

The longer you cook this sauce the thicker it will become. As you can see from the picture below, I love my sauce nice and thick. To achieve the gorgeous bright vibrant red color, I like to use a pretty good amount of chili peppers and a bit of ketchup.

I love using this sauce with Asian dishes like egg rolls, lumpia, chow mein, fried rice. I also use it on all types of foods like salads, chicken, fish, soup, steaks and more. If your dish needs a bit of a kick this sauce will do the trick. If you love salmon then you’re in luck because I used this sauce with salmon here.

Ingredients:

1 cup rice vinegar
1 cup water
1 1/2 cup sugar
2 tbs fresh Ginger (optional)
3 tsp garlic
1 cup Thai chili peppers
salt for taste
3 tsp + 1 tbs ketchup

For the Slurry

10 tbs of the sweet chili sauce
4 tbs of flour or cornstarch

How delicious does this look?! One of my most popular recipes on this site and great reviews on Pinterest! I hope you can try it!

Chrissy Teigen’s Sweet Chili and Mustard Glazed Salmon Fillets

October 16, 2016 by April 5 Comments

Boldly flavored, flaky, crispy skin salmon fillets with sweet and spicy caramelized sauce. Best thing ever!

This post may contain affiliate links. If you click the link and make a purchase I get a small commission to help me keep this blog running.
I only post links to products I truly believe in.

You know how Oprah feels about bread right? By the way, have you seen those Oprah Winfrey bread memes? Hilarious!! Well, I feel the same exact way about salmon. IIIIIII LOVE salmon! I love salmon! I love it by itself, in pasta or as a burger. If I could eat it every day, I would. It’s just so darn GOOD! I don’t’ feel bad about it either. Salmon is actually a good splurge food because it’s healthy! It’s perfect if you need Omega 3, Vitamin D or more protein.

Who else LOVES salmon? If you answered yes then I know you will love this recipe! Even if you don’t like salmon I highly believe that you will enjoy this. If you’re on the fence about salmon, give it a chance. You’ll love it. Salmon for you, salmon for you, salmon for everyone! I get so excited when I can eat food that’s good for me and ridiculously delicious! Not to mention, EASY!

I love Chrissy Teigen’s cookbook “Cravings”. Beautiful pictures for each recipe. I want to make everything. Her recipes are straight forward and simple. My type of cookbook! I think the next recipe I will try is her sweet and salty coconut rice. Doesn’t that sound delicious! I also want to make her Pot pie soup with crust crackers. It sounds and looks like the type of comfort food I’d want to curl up to while sporting my favorite big comfy sweater.

In my previous post, I mentioned that I would post my homemade Thai Chili Sauce. Just to keep you updated, I will be posting it in separate blog post.
Stay tuned for it in a couple days!

(updated 10/26/2016 recipe for Thai Chili Sauce is HERE)

Ingredients:

4 (6 ounces ) skin-on center cut salmon fillets
Salt and pepper for taste
2/3 cup of Thai sweet chili sauce
2 tbs sambal oelek (optional)
2 tbs large grain mustard (I used dijonaise mustard)

Directions:

Position rack 4-6 inches from the heating element and preheat the broiler.

Season salmon all over with salt and pepper. In a small bowl stir together the Thai sweet chili sauce, sambal oelek, and mustard.

Pour the mixture into a large cast-iron skillet. Set skillet over medium-high heat until the mixture boils.

Lay the salmon skin side up, in the sauce. Cook the salmon until it turns pale pink about 2 minutes, then move the skillet to the oven and broil

until the skin gets crispy about 3-4 minutes.

Add 1/4 cup of water to the skillet and cook over high heat, stirring and scraping until the sauce thickens. Pour the sauce from the skillet onto the salmon. Note***( I skipped this step and just spooned the sauce from the skillet but it’s in Chrissy’s recipe so it’s optional) Serve immediately.

Note***( I skipped this step and just spooned the sauce from the skillet but it’s in Chrissy’s recipe so it’s optional) Serve immediately.

Adapted from Chrissy’s Teigen’s Cravings

Chrissy Teigen’s Sweet Chili and Mustard Glazed Salmon Fillets

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Cuisine: Thai

Author: April

Ingredients

4 6 ounces skin-on center cut salmon fillets
Salt and pepper for taste
2/3 cup of Thai sweet chili sauce or homemade here --> https://whiskitrealgud.com/2016/10/easy-sweet-thai-chili-sauce/
2 tbs sambal oelek optional ( I didn't use it)
2 tbs large grain mustard I used dijonaise mustard

Instructions

Position rack 4-6 inches from the heating element and preheat the broiler.
Season salmon all over with salt and pepper. In a small bowl stir together the Thai sweet chili sauce, sambal oelek, and mustard.
Pour the mixture into a large cast-iron skillet. Set skillet over medium-high heat until the mixture boils.
Lay the salmon skin side up, in the sauce. Cook the salmon until it turns pale pink about 2 minutes, then move the skillet to the oven and broil
until the skin gets crispy about 3-4 minutes.
Remove the salmon from the oven and place on a serving platter pour the sauce from the skillet over the salmon.
Add 1/4 cup of water to the skillet and cook over high heat, stirring and scraping until the sauce thickens. Pour the sauce from the skillet onto the salmon. Note***( I skipped this step and just spooned the sauce from the skillet but it's in Chrissy's recipe so it's optional) Serve immediately.

Hawaiian Style Maple Shoyu Chicken

September 29, 2016 by April 13 Comments

This Maple Shoyu Hawaiian Style Chicken is too easy! The chicken simmers in its own bubbly dark savory sauce until the meat is nice and tender. If you love Asian flavors then you’ll definitely love this recipe!

Before I talk about this Hawaiian style shoyu chicken, I would like to thank all my new readers for subscribing! I really appreciate it! If you are a new visitor please make sure you subscribe. I won’t spam you. Pinky promise.

Now let us talk about this gorgeous delicious Hawaiian style maple shoyu chicken! An ex-coworker from Hawaii gave me this recipe. I remember the first time she brought shoyu chicken to the potluck. It was so good. Since then, I’ve made a few changes in the recipe, for instance, I use maple syrup and a bit of chili powder.

FYI, the maple syrup and chili powder aren’t traditional but I love to use them both because they complement the sauce so well. If you don’t like the flavor of a lot of soy sauce, then the addition of maple syrup will definitely tone it down some. Both ingredients are totally optional!

Ever since I was introduced to shoyu chicken, it has become one of my favorite RIDICULOUSLY easy weeknight dinners. If you frown upon long prep recipes you’re in luck today because this Hawaiian style maple shoyu chicken takes only 5 minutes to prep! It’s just a matter of adding all the ingredients into a bowl mixing them then adding it to a large high sided pan with the chicken. Let the sauce simmer and bubble until the meat is nice and tender. Oooh, it looks so delicious as it simmers in its dark bubbly sauce. I’m getting hungry just thinking of it! I love how easy this recipe is!

Here’s what you’ll need.

For the Hawaiian Style Maple Shoyu Chicken:

4-5 pounds chicken thighs or combo of different chicken parts (I used chicken thighs, wingettes, and drummettes)

1 cup soy sauce
1 1/4 Worcestershire Sauce
1 cup sugar
4 tsp garlic powder
2 tbs white vinegar
3 tsp ginger
1/2 tsp chili powder (optional)
2 tsp maple syrup(optional)
pepper for taste
salt for taste
3tbs of water
3 tbs flour

To cook the chicken & make the sauce:

Add all the sauce ingredients (except flour and water) into a bowl and mix . Heat a large saute pan on high on medium high. Add the sauce then chicken. Bring to a boil. Simmer for 45 mins. Remove chicken and set to the side.

Mix the water and flour in a separate small bowl then add it to the pan and mix well until the sauce thickens. If you like you can skim the fat from the top of the sauce then add the chicken back to the sauce. Coat chicken with sauce and serve.

NOTE:
Maple syrup isn’t traditional . Omit if necessary.

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Hawaiian Style Maple Shoyu Chicken

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Author: April

Ingredients

4-5 pounds chicken thighs or a
combination of thighs legs, wings
1 cup soy sauce
1 1/4 cup Worcestershire Sauce
1 cup sugar
4 tsp garlic powder
2 tbs white vinegar
3 tsp ginger
1/2 tsp chili powder optional
2 tsp maple syrup optional
pepper for taste
salt for taste
3 tbs water
3 tbs flour or cornstarch

Instructions

Add all the sauce ingredients (except water and flour) into a bowl and mix . Heat a large saute pan on high on medium high. Add the sauce then the chicken. Bring to a boil. Simmer for 45 mins. Remove chicken and set to the side.
Mix the water and flour in a separate small bowl then add it to the pan and mix well until the sauce thickens. If you like you can skim the fat from the top of the sauce then add the chicken back to the sauce. Coat chicken with sauce and serve.
NOTE:
Maple syrup isn't traditional but I love how well it goes with the soy sauce. Omit if necessary.

Recipe Notes

Chili powder, and maple syrup aren't traditional . Omit if necessary. I love a bit of heat and the maple syrup really complements the sauce.

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Salmon Recipe With Rhubarb Glaze

June 8, 2016 by April 7 Comments

Sweet and savory salmon with rhubarb glaze is a perfect quick and easy meal! Rhubarb season is here. Time to add this savory and easy salmon with rhubarb glaze recipe to your dinner menu right away!

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

Who loves salmon? I know I do! Especially savory salmon with a great tasting glaze. I could eat salmon every day! It’s one of my favorite fish, well that and whiting fish. Both are just so good!

In my last post, I mentioned that I had leftover rhubarb which I needed to use up. Well, I ended up turning the rhubarb into a sweet tangy and a tad bit spicy glaze which actually tastes so amazing combined with salmon. Rhubarb and salmon is a match made in heaven. It’s seriously good! Did I mention that this recipe is super easy?

I tested this recipe a couple times. The first time I threw the minced garlic, ginger, chopped onions and the other sauce ingredients into my blender then placed the sauce into a medium saucepan over medium heat.

The second time, I cooked the garlic, ginger, onions then added the other sauce ingredients to the pan. Once the salmon sauce was done cooking, I let it cool off some then poured it into my blender and mixed it until smooth.

Both ways tasted the same. I really didn’t notice a difference. With that said, I know next time to keep it simple and just throw all the sauce ingredients in the blender. Easy peasy. I’m really starting to love rhubarb. I’m already thinking of other ways to use it as I write up this post.

Don’t let the rhubarb intimidate you. I’m a newbie rhubarb cook. The first time I saw rhubarb I thought it looked like a large red celery and it smelled a little strange. I’m so glad I tried it because this recipe is one of my favorite ways to make salmon in the spring and summer.

HOW TO COOK SALMON

This recipe is so easy and delicious to make!

Preheat the oven to 400F.
Slice your salmon into about 6-7 fillets (depending on the size of your salmon you may get more slices or less).
Add a bit of grapeseed oil or vegetable oil over each salmon. Lightly season with salt and pepper.
Chop up the rhubarb, ginger, and onion.
Add all the sauce ingredients, plus the rhubarb, ginger, and onions into the blender.
Pour the sauce into a medium saucepan over medium-high heat until it boiling then let it simmer for about 10 minutes stirring occasionally.
Add spoonful or two of sauce on top of each salmon. Place the salmon in the oven for 10-15 minutes. Add more sauce if you like Serve with jasmine rice.

Save this Salmon with Rhubarb Glaze to your Pinterest Board and let’s be friends on Pinterest I’m always sharing mouth-watering recipes. You can also share to your Facebook to save this recipe!

Salmon Recipe With Rhubarb Glaze

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sweet and savory salmon with rhubarb glaze is a perfect quick and easy meal! Rhubarb season is here. Time to add this savory and easy salmon with rhubarb glaze recipe to your dinner menu right away!

Course: Dinner, Lunch

Cuisine: American, Fish

Servings: 7 slices of salmon

Calories: 515 kcal

Author: April B

Ingredients

Salmon

7 salmon fillets
1/2 tbs grapeseed oil
salt and pepper for taste

Rhubarb Glaze

1 cup of diced rhubarb
1 small onion diced
2 garlic clove minced
1/2 tbs minced fresh ginger
1/4 cup sugar
1/4 tsp of salt
1/4 tsp crushed red pepper
2 tbs sweet chili sauce
1/2 tbs apple cider vinegar
1 tsp rice vinegar
1/2 tbs fish sauce
1 tbs Worcestershire sauce
2 tbs honey
1/4 tsp mustard

Instructions

Preheat oven to 400F
Drizzle grapeseed oil all over each salmon and rub it all over front and back
Season salmon with salt and pepper (lightly but just enough for taste)
Place the salmon in a 9x13 baking pan. Set to side.
Add all of the rhubarb sauce ingredients into a food processor and mix until well combine (I used my nutri bullet)
Pour the rhubarb sauce into a medium saucepan over a medium high stove until boiling then simmer for 10 minutes stirring occasionally.
Add half the sauce over the salmon and place into the oven for 10 -15 minutes
Add the rest of the sauce over the fish and garnish with green onions. (warm up the sauce if necessary before adding it on top of the salmon.)
Serve with Jasmine rice (feel free to adjust seasoning if needed.)

Vietnamese Caramel Chicken

May 13, 2016 by April 13 Comments

Sticky Glazed Crispy Vietnamese Chicken. An amazingly easy delicious meal!

**Updated May 16, 2016**

A couple of weeks ago, I sent out an email blast, informing you about a special event taking place this month. Wait no further. In support of Asian Pacific American Heritage month, Macy’s is hosting a number of demos across the nation. Chef , Cookbook Author, Food Expert and Food Blogger, Katie Chin will be demoing some yummy traditional Asian dishes that you and the crowd will get to enjoy.

On May 21’st, (this weekend) Macy’s will be saluting Asian Pacific American Heritage Month (APAHM) in Bethesda Maryland, Macy’s Westfield, Montgomery Mall, Home Department, level 2, at 2pm and I will be at the Macys APAHM demo too, showing you all the tips and tricks for taking the best Instagram photos of food!!! Don’t worry about costs because the tickets to Katie’s cooking demo are free! How great is that?! To get reservations visit this link here: macys-apahm-md.eventbrite.com. Want to find the perfect Asian recipe to suit your taste buds? This recipe quiz will help take the stress out of deciding which delicious dish to make! Check it out. I’ve found some really delicious recipes, I can’t wait to try!

There’s more, if you spend $50 or more housewares purchase, you get to meet Katie, receive her new cookbook and more! So, if you are in the DC area, make sure to attend! This is one event you don’t want to miss! For more information on the event, visit: www.macys.com/celebrate and check the flyer below! I would love to see everyone there so please make sure to RT, Like and share this post!!

Since this is APAHM month, I figured why not make another Asian dish. This Vietnamese Caramel Chicken comes together nice and quickly, not to mention EASY!!! You can have dinner ready in 35 minutes or less. I say less because some people can slice, dice and mince like a beast! I, on the other hand, fail….I’m not at that level yet! Someday, someday.

I start off cooking the chicken in the wok for about 2-3 minute then I put it in the deep fryer for another 2-3 minutes. This process will result in a crispier chicken. If you don’t have a wok, you can use whatever frying pan you have. The deep fryer is optional, however it will take a bit longer to cook in a pan, but not too long.

First, slice up the chicken into 1 inch width then season it and set it to the side. Mince and slice your veggies, Add the chicken in batches into a hot pan with oil over medium heat. Cook for about 3 minutes if you’re adding the chicken to the deep fryer next. Cook in the deep fryer for about 2-3 minutes then set it to the side.

If you’re not using a deep fryer, cook until chicken is well done about 1o minutes then set to the side. Add sliced onions into a pan of hot oil over medium heat. Cook the onions for about 5 minutes until translucent and soft stirring frequently to prevent the onions from burning. Add the ginger and garlic.

Cook the ginger and garlic for about a minute or until fragrant. Add the soy sauce, fish sauce, rice vinegar, brown sugar and lime juice. Set stove to medium and stir to mix all the caramel sauce ingredients together. Add the chicken and coat the chicken with the caramel sauce. At this point you can add more salt and seasonings if needed. Serve with rice and garnish with green onions. Enjoy!

I would love to see everyone there so please do forget to RT, Like and share this post!!

“This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.“ I only work with companies I truly believe in.

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Orange Beef Glazed Lettuce Wraps

April 13, 2016 by April 11 Comments

Easy Asian Style Sticky, Sweet and Spicy Orange Beef Glazed Lettuce Wraps

Click HERE to go straight to the recipe:

Happy Hump day! I hope you had a great week so far. This week is finally winding down and I know you can’t wait til Friday! I’m hoping this weekend is sunny and warm and not raining again! We are what, like two weeks into April and I’m already over April showers. Mother nature, please bring us more blue skies and warm weather soon!

I’m so in love with sweet and spicy everything. I don’t know what my deal is but I can never get enough. Let’s see, I’ve made Sweet and Spicy Honey Ginger Wings which has been a popular recipe here , Mongolian Beef here, the Asian Hoisin Meatballs here and lastly, this amazing Fried Chicken Sandwich with Sweet Onion Bourbon Glaze here. Oh duh, I forgot about my Maple Mustard Wings here. There will be more sweet and spicy madness on this blog so stay tuned!

In my last post, I told you that I wanted to make Asian Orange Glazed Meatballs and I was going to do just that, but I’ve been too busy, so making meatballs was not happening, however, this recipe is close enough. I mean, it’s not meatballs, but you can totally use this glaze for meatballs too. I will still put the Orange Meatballs on my list of things to make for you. If there is anything else you would like to see me make, just let me know in the comments below.

This Asian inspired recipe is the best tasty easy meal you can ever make in under 30 minutes. In one bite, you’re met with the tangy, sweet, gingery and spicy flavors of the glaze, then the beefy texture then the crunch of the lettuce. This recipe is so delicious and perfect! You’re family will love you to pieces if you make it!

Orange Beef Glazed Lettuce Wraps

Name: Pomegranate Lime Glazed Roasted Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 5 lb whole chicken butterflied and patted dry; Salt for taste: For a 5lb chicken I used 3 tsp salt. If you are using a smaller chicken use less salt.; 1/2 tsp pepper; 1 tsp onion powder; 3 tbs olive oil; juice of one lime; 2 cups pomegranate juice; 1/4 cup dark brown sugar; 1 tbs rice wine vinegar; 3 pinches of ginger; 1 tbs cornstarch; 2 tsp honey; pinch of cayenne pepper; 1/4 tsp Better Than Bouillon roasted garlic base (or two cloves of garlic); 1-2 pinches onion powder; 1-2 tbs lime juice; salt for taste

Created by April on April 13, 2016

Print Orange Beef Glazed Lettuce Wraps Author: April

Prep Time: 10m
Cook Time: 20m
Total Time: 30m

Serves: 3
Yield: 8 lettuce wraps

Ingredients

1 Head of your favorite lettuce
pinch of salt
1/4 teaspoon pepper
1/4 teaspoon ginger
For the ground beef seasoning
2 tbs orange zest
4 garlic cloves minced
1 teaspoon sriracha sauce
1/2 cup brown sugar
2 tbs fish sauce
1/4 cup soy sauce
1 inch knob ginger
1 cup orange juice (I used store bought o.j.)
1 pound Ground beef
1/2 teaspoon of cayenne pepper (optional)

Instructions

In a small bowl whisk (except for ground beef) all of the orange beef ingredients together .
Season ground beef. Heat a large skillet over medium heat and add ground beef and cook until browned, about 3-5 minutes make sure to crumble beef as you cook it. Drain fat. Set to side.
In a medium pot over medium high heat add the orange beef mixture and cook until reduce until the glaze thickens. Should take about 25 minutes to glaze.
Once glaze is done add it to the ground beef and mix until the beef is covered with the glaze serve on top of your favorite lettuce. Top with thinly slice green onions.
Note: Once the glaze is added to the beef and combined taste and add more salt, pepper, cayenne pepper if needed.

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