Spicy Chicken Thighs with Sweet & Tangy Honey Glaze
For the Chicken
1-1/2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons chili powder
1-1/4 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 – 1/2 teaspoon cayenne pepper, to taste
8 boneless, skinless chicken thighs, trimmed
For the Honey-Vinegar Glaze
6 tablespoons honey
2 teaspoons + 2 tablespoons cider vinegar, divided
Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet.
Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well.
Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1-2 minutes more, until the chicken is nicely browned.
Remove the chicken from the oven and sprinkle it with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.
Apple Cider Pork Chops
4 center-cut pork chops Save
Salt and pepper, to taste
2 tablespoons canola oil
1 1/2 cups apple cider
2 tablespoons packed brown sugar
1 tablespoon whole-grain mustard
Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.
In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in 1 tablespoon whole-grain mustard; season with salt and pepper.
Pour glaze over pork chops for serving.
3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
¾ cup orange juice
¼ cup dry sherry (see Note)
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl.
Add shrimp and toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
Note: Sherry is a type of fortified wine originally from southern Spain.
Don’t use the “cooking sherry” sold in many supermarkets-it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Grilled Filet with Blue Cheese & Cilantro Butter
2 tablespoons unsalted butter (1/4 stick), at room temperature
2 tablespoons Gorgonzola dolce or other creamy blue cheese, crumbled
1/2 tablespoon chopped fresh flat-leaf parsley, plus more for garnishing
Kosher salt and freshly ground black pepper
2 filet mignon steaks (6 to 8 ounces each and about 1 1/2 inches thick)
Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature.
Combine the butter, cheese, and cilantro in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 425°F. Pat the filets dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about 5 minutes.
When the pan is very hot, add the olive oil and then the steaks; sear for about 4 minutes on one side. Turn and sear for another 2 minutes, then transfer to the oven.of the butter and let them rest for 5 minutes before serving.
Roast the filets in the oven until cooked to your desired doneness, about 5 minutes depending on the thickness of the steak (rare = an internal temp of 120°F; medium-rare = 125°F). Transfer the steaks to a platter, top each filet with a dollop of the blue cheese butter on top cover tightly with aluminum foil, and let rest for 5 minutes.
Serve each filet with an additional dollop of the blue cheese butter on top.
Slow Cooker Pork Cacciatore
2 tablespoons olive oil
1 onion, sliced
4 boneless pork chops
1 (28 ounce) jar pasta sauce
1 (28 ounce) can diced tomatoes
1 green bell pepper, seeded and sliced into strips
1 (8 ounce) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 cup dry white wine
6 ounces pancetta, diced
4 slices mozzarella cheese
In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
In the same pan, cook onion in oil over medium heat until browned.
Stir in mushrooms and bell pepper, and cook until these vegetables are soft.
Mix in pasta sauce, diced tomatoes, and white wine and pancetta.
Season with Italian seasoning, basil, and garlic.
Pour over pork chops in slow cooker.
Cook on Low for 7 to 8 hours.
To serve, place a slice of cheese over each chop, and cover with sauce.