Saturday, July 27, 2013

Sriracha Barbecue Sauce

It's Sriracha. And homemade barbecue sauce, together. I really don't need to write any type of explanation, if you love Sriracha or spicy barbecue - you get it.

For Grilled Meat: I suggest marinating the meat for a few hours in a soy sauce based marinade -  then brush on barbecue sauce for the last few minutes of grilling; serve with extra on the side. I say "soy sauce based" because the flavor profiles of Sriracha pair well with Asian flavors.

Sriracha Barbecue Sauce
1/3 cup ketchup
2 tablespoons Sriracha (or more)
2 teaspoons brown sugar
1 tbs low sodium soy sauce 
1/2 tsp grated peeled fresh ginger
2 tbs rice vinegar (or apple cider vinegar)

Whisk all ingredients together in a bowl.

Thursday, July 18, 2013

Pecan & Grape Chicken Salad

After trying out several chicken salad recipes to find just the right one, this is a mash up of what I liked best from each of them! The recipe calls for cooked chicken; I recommend you boil them for 15 to 20 minutes with 4-5 bay leaves, a few black peppercorns and salt.

1 1/2 cup mayonnaise
1 Tbs yellow mustard
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice

6 cups diced, cooked chicken breast meat

(Approximately 6 chicken breasts)
1 1/2 cup finely chopped celery
1/2 cup chopped pecans
1 1/2 cuos 
halved red grapes

In a medium bowl, whisk together the dressing ingredients.

In a large bowl, toss together the chicken, celery, pecans and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

Thursday, July 4, 2013

Edamame, Cran & Feta Salad

When I saw this salad in the deli case at the Fresh Market, I thought two things. One, I have to try that, I would never have thought to put those things together. And two, I have to copy that at home! Perfect for cookouts and gatherings, when you want a "green alternative" to heavy, mayo based salads.  The edamame, paired with the sweet, tart, chewiness of the cranberries and the saltiness of the feta cheese all works perfectly together to create this balanced, light and fresh salad!

2 bags SHELLED edamame
1 bag reduced sugar dried cranberries
1 tub reduced fat crumbled feta cheese

Lemon Vinaigrette
Juice of 2 lemons
2 Tbs canola oil
1 Tbs white sugar
Salt, pepper to taste

You basically want to thaw the edamame, not full on cook it. So whatever it says on your bag, cut the cooking time in half and judge from there, if you need to add more time.

Add the thawed edamame, cranberries and feta to a bowl. In a separate, small bowl, whisk together all of the vinaigrette ingredients. Pour over the salad and chill for 30-45 minutes (or grab a fork).

I wouldn't recommend using flavored fetas, it would detract from the simple clean flavors.