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 !
¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .
Hope you enjoy life !
*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !
If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !
4 pounds chicken wings, split at the joints, tips removed
2 tsp. kosher salt
A few grinds of black pepper
2 sticks butter (we used salted butter)
¾ cup Sriracha
Lemon Dijonnaise Dip
½ cup mayonnaise
3 Tbsp. Dijon mustard
Zest and juice of one large lemon
½ grated garlic clove
½ tsp. kosher salt
Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the butter mixture, serve it with the dip and enjoy !
*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.
** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.
***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.
We created this combo from a Food Network Mix & Match Wings article.
We weren’t paid in any form to promote Food Network.
¾ cup reduced-fat creamy peanut butter (we used regular creamy peanut butter)
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. molasses
4 ½ tsp. reduced-sodium soy sauce
3 garlic cloves, minced
1 ½ tsp. rice vinegar
1 ½ tsp. sesame oil (we used toasted sesame oil)
¼ tsp. crushed red pepper flakes
12 oz. uncooked whole wheat spaghetti
2 large carrots, julienned (we used a 10 oz. bag of julienned carrots)
8 cups finely shredded Chinese or napa cabbage (we used napa cabbage)
2 cups shredded cooked chicken breast
2/3 cup minced fresh cilantro
3 Tbsp. unsalted dry roasted peanuts, chopped
For the dressing, simply take a small mixing bowl out and combine all the dressing ingredients in it, whisking them all together until it all looks smooth. Leave the dressing off to the side for now.
In a large saucepan cook the spaghetti based off the directions on the package they came in. During the last 2 minutes of cooking time on the spaghetti, add the carrots into the water, draining the water after the two minutes pass. Place the spaghetti and carrots in a large mixing bowl, followed by adding in the chicken and cabbage, mixing everything together so it’s all equally distributed.
Give the dressing a quick stir before pouring it over the spaghetti mixture, tossing everything so all the components get equally coated in the dressing. Sprinkle the cilantro and peanuts on right before serving and enjoy eating this right away or stick the dish in the refrigerator so the food’s chilled before you start eating (we tried the dish both ways and they were good either room temp. or chilled).
This dish isn’t bad tasting but we think it would taste even better with some extra heat and acidity. We added some sriracha to our individual portions and the dish instantly tasted a lot better (but we’re still going to try making this again in the future and see if we can make it taste even better).