Honey-Soy Broiled Chicken

Honey-Soy Broiled Chicken

1      scallion, minced
2   tablespoons reduced-sodium soy sauce
1   tablespoon rice vinegar
1   tablespoon honey
1   teaspoon minced fresh ginger
1   pound Boneless Chicken Thighs, skinned and fat cut off
1   teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

Transfer the chicken to the pan,(Discard the marinade.) Broil the chicken 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Tonight I’m serving with grilled Asparagus and Mushrooms and a fresh garden salad.

SALVADORAN CHORIZO ZUCCHINI BOATS

SALVADORAN CHORIZO ZUCCHINI BOATS

Ingredients:
1 lbs Salvador Sausage with the casings removed
4 Medium Zucchini
1/2 onion, chopped
1/2 cup grated Parmesan cheese, 2 Tbsp reserved
1/2 cup Saltine cracker crumbs or bread crumbs
1 slightly beaten egg
1/4 tsp. salt
Dash garlic powder
Dash pepper & paprika

How to make Sausage Zucchini Boats:
1. Cut each zucchini in half lengthwise, scoop zucchini meat from shell and chop.
2. Saute onion, in pan until translucent
3. Reserve 2 tablespoons of Parmesan cheese, add remaining Parmesan cheese and remaining ingredients to zucchini meat and mix well.
4. Spoon into zucchini sells and place sells in shallow baking dish.
5. Sprinkle with reserved Parmesan cheese and paprika. Bake at 350 degrees for 35-45 minutes.

Tonight, I’m serving with a garden fresh salad.

Smoked Apple Chardonnay Chicken Sausage

Smoked Apple Chardonnay Chicken Sausage

2T unsalted butter
6 Apple Chardonnay Chicken Sausage (Now available at Giant – Butcher Counter) or at Trader Joe’s – if you can find Bilinski’s sausages get them.
1 large red onion (thinly sliced)
2 small green apples (cored and sliced)
1/4c sweet wine (Riesling, or apple cider )
1c heavy cream
1lb fresh zucchini noodles

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausages whole and brown for 5 minutes on each side. Remove them and add the remaining butter and the onion to the pan. Sauté over medium heat for 5-7 minutes, or until the onion is soft. Add the apples and sauté for 2-3 minutes longer. They should be cooked but still firm.

Pour in the wine or cider and reduce over high heat for 3 or 4 minutes, until the sauce is syrupy.

Add the cream, reduce by half and return the sausage to the pan. Cook covered for 1 minute more.

Cook the zucchini noodles in a large pot of well-salted boiling water until al dente. Mound the noodles on a platter, add the sauce and serve.

Serving with garden salad.

Big Papi’s Hawaiian Ribeye

Big Papi’s Hawaiian Ribeye

6 ounces pineapple juice
1 cup low sodium soy sauce (do NOT use regular! it will ruin your steak!)
2 garlic cloves, minced
1⁄2 cup brown sugar
1⁄3 cup apple cider vinegar
1/4 cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
2 thick cut rib eye steaks
mesquite charcoal

Butter and Assembly
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes (reserve 2 Tbs for the butter). Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.

Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.

Add steak into the dish with marinade. Cover and place in fridge for 1/2 hour. Flip sides and cover for another 1/2 hour in the fridge.

10 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.

Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)

Transfer steaks to a wire rack. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Greek Style Chicken Thighs

Greek Style Chicken Thighs

3 teaspoons olive oil
1 garlic clove (minced)
4 green onions (diced)
6 boneless chicken thighs
salt and pepper
1⁄2 teaspoon oregano
1⁄4 teaspoon garlic powder
1 cup grape tomatoes
1⁄2 cup black olives
1 lemon (juiced)
1 lemon (zest)
2 tablespoons cilantro
4 tablespoons feta cheese

Combine onions and garlic in oil, saute a few minutes; remove from heat.

Season thighs with salt, pepper,garlic powered and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.

Place chicken in a baking dish, top with olives and tomatoes.

Roast 15-20 minutes until chicken juices run clear.

Remove from oven; top with parsley and feta cheese, serve.

Tonight, I’m serving with Asparagus wrapped in bacon, and a side salad.