1 tsp. Sriracha or other hot sauce (we used Sriracha)
Take a mixing bowl out and add all the ingredients to it, stirring to combine. Cover the bowl and put it in the fridge for at least an hour so the flavors of the sauce have time to blend. After it’s been in the fridge for an hour, the sauce is ready to be used.
We got this recipe from www.loavesanddishes.net .
We weren’t paid in any form to promote www.loavesanddishes.net .
2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
2 (2- to 2 ½ lb. each) slabs St. Louis-style pork spareribs
1 Tbsp. kosher salt
2 tsp. freshly ground black pepper
½ cup honey
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. Asian hot chili sauce (such as Sriracha) (we used Sriracha)
1 Tbsp. fresh lime juice
1 Tbsp. butter (we used unsalted butter)
1 tsp. dry mustard
1 tsp. ground ginger
Preheat your oven to 325 degrees. Rinse the ribs, patting them dry afterwards. Slice into the thin membrane on the back of the ribs and pull it off. Sprinkle the salt and pepper all over the ribs before wrapping each slab tightly in aluminum foil. Place the foil-wrapped slabs on a jelly-roll pan (we used a baking sheet lined with aluminum foil) and stick in the oven for 2 to 2 ½ hours or until the ribs are tender and the meat pulls away from the bone.
Take a saucepan and add to it the following ingredients, stirring to combine: honey, soy sauce, Sriracha, lime juice, butter, dry mustard and ground ginger. Set the heat to high and wait for the sauce to come to a boil, stirring occasionally during that time. Once boiling, turn the heat down to medium-low, letting it simmer for 5 minutes or until the sauce has been reduced by half (we went with 5 minutes). Transfer the sauce to a bowl (we left the sauce in the saucepan and just took the saucepan off the heat).
Take the slabs out of the oven, setting the oven to broil mode afterwards (we moved our rack up one from the middle at this point). Carefully take the slabs out of the foil and place them on an aluminum foil lined baking sheet (we used a different foil lined baking sheet for this). Brush each slab with 3 Tbsp. honey mixture (we just brushed the meaty side with the honey mixture).
Broil for 5 to 7 minutes or until they look browned and sticky. Brush on the remaining sauce before digging in.
This was the first time we’d ever cooked ribs in the oven and they came out good ! The ribs were a little salty but all we have to do is cut down on the salt next time to eliminate that problem. The ribs looked so sexy after going under the broiler and after they got brushed with more sauce before getting served. The sauce was sweet but had a little heat to it as well.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
1 Tbsp. olive oil (we used extra-virgin olive oil)
2 tsp. Sriracha (hot chile sauce)
1 tsp. bottled ground fresh ginger (we used ground ginger)
½ tsp. honey
½ tsp. salt (we used Kosher salt)
½ cup chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw (we used Fresh Express 3 Color Deli Cole Slaw)
1 Tbsp. toasted sesame seeds (we forgot to use them)
Take a large mixing bowl out and whisk together the following ingredients in it: rice vinegar, balsamic vinegar, olive oil, Sriracha, ground fresh ginger and honey. Add in the Kosher salt, cilantro and coleslaw, tossing well to ensure everything’s coated in the vinegar dressing. Sprinkle with the sesame seeds and serve.
The title’s a little misleading, it wasn’t “fiery” but it was delicious ! There wasn’t one particular flavor that made us enjoy this, it was just an overall nice blend of flavors that made us want to keep coming back for more !
Recipe source unknown.
We weren’t paid in any form to promote Fresh Express.
Coarse salt and pepper (we used Kosher salt and freshly ground black pepper)
1 cup thawed orange juice concentrate (we used pulp-free orange juice concentrate)
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce (we used Sriracha)
Move your oven rack into the upper third (we just moved our rack up one from the middle) and preheat your oven to 450 degrees. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it, skin side down. Season the thighs with salt and pepper and stick the baking sheet in the oven for 45 to 50 minutes (we cooked ours for 50 minutes) or until the chicken’s fully cooked, flipping halfway through.
While the chicken’s cooking, take a medium saucepan out and add 1 teaspoon of salt, the orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire and the hot sauce, stirring to combine. Turn the heat up just enough for the mixture to simmer and let it cook for 18 to 20 minutes or until the mixture has thickened up.
Heat the broiler. Place the chicken in a large bowl, pouring the glaze mixture over it, tossing to coat. Drain off the fat from the baking sheet before returning the chicken to it (we placed the chicken facing skin side up on the sheet and spooned the leftover glaze from the bowl over the chicken afterwards). Stick the chicken in the oven for 1 to 2 minutes or until the sauce is bubbling and the chicken looks dark brown in spots.
This was a delicious dish. We did run into some trouble flipping the chicken over with some of the skin sticking to the foil but skin or no skin, it still came out great.
Ingredients (we actually doubled the following ingredients)
½ lb. ground pork
2 scallions, sliced (we used 3)
1 tsp. sriracha
1 tsp. salt
16 wonton wrappers**
4 cups vegetable oil
½ cup ponzu sauce (we didn’t measure how much we used)
Take a large mixing bowl out and mix together in it the ground pork, scallions, sriracha, and salt. Working with just one wrapper at a time, moisten the edges using water (we moistened the edges twice to ensure that the wrappers would stay sealed later on). Spoon one tablespoon* of the meat mixture onto the center of the wrapper. Fold the wrapper over diagonally and seal the edges (Mommy likes to give the wontons an extra pressing around the edges to make sure that the wontons stay sealed). Take a medium-sized saucepan out and pour in the vegetable oil. Set the heat to medium and once the oil’s shimmering (we tried to maintain the heat around 350 degrees), add in the wontons and cook until they’re golden, flipping halfway through the cook time (about 3 minutes total) (we flipped ours occasionally instead of just once so neither side could get too dark). Take the golden wontons and place them on a paper towel-lined plate. Serve the wontons with the ponzu sauce.
*We could only get 2 teaspoons of the meat mixture to fit inside the wrapper even after flattening the meat. We kept ripping the wrappers trying to fit a tablespoon in.
**Because of both doubling the recipe and only using 2 teaspoons of the meat mixture instead of a tablespoon, we had 40 final wontons even after going through a learning curve with a few wontons
There’s some good flavor in the wontons themselves but they tasted even better with the ponzu sauce. We were kind of disappointed that we didn’t taste the sriracha in the wontons so we’re thinking about increasing it the next time we make this.This was the first time we’d tried ponzu sauce and it’s freaking awesome ! We love the citrus-y flavor to it.
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.
*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.
Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)
This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap to make and has a comfort food feel to it !