To Grill / Honey Ginger Kebabs

 
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     Good morning! For my second and last Asian-inspired recipe of Spring (the quickest season here - it's already consistently 85-90+ degrees every day), I decided to work with a new-to-me ingredient - ginger! Obviously, I've had ginger-flavored things before, but I've never used it myself. Seeing as it's a prevalent flavor in many Asian dishes, now seemed as good a time as any to try it out! Using Half Baked Harvest's recipe for a honey-ginger glaze for salmon, I whipped up my own glaze for chicken kebabs instead, as chicken is the favored protein in my house (I like salmon now, but am generally outnumbered by Brett and Bailey on this subject). Post-grilling, I de-skewered the chicken, onions, and peppers, and combined them with quinoa, mango, and more sauce. It was the perfect bright lunch for my Friday! Get the recipe below!

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Ingredients: Honey Ginger Glaze

- 1 tablespoon sesame oil

- 2/3 cup of honey

- 2 tbs. of sambal oelek

- 2 tbs. soy sauce

- 1 in piece of peeled ginger, minced

- juice of one lime

Ingredients: Kebab Bowl

- 2 small chicken tenderloins

- a few slices of red pepper and onion, chopped

- 1/2 cup of cooked quinoa

- 1/4 cup of diced mango

- 1/2 cup of Honey Ginger Glaze

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Directions:

1. Whisk together all ingredients for glaze and set aside.

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2. Skewer your chicken, peppers, and onions while grill heats up. Then baste kebabs with glaze and grill. 

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3. Remove from grill and baste again. 

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4. Prepare your bowl: combine quinoa with grilled meat, peppers, and onions. 

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5. Top with mango and more glaze.

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7. Enjoy!

    Thanks for reading, and have a fun Monday! We'll see you back here next week for our first recipe inspired by (you guessed it) Italy! 

To Bake / Chicken Pot Pie

 
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     Good morning! I tried my hand at chicken pot pie for the first time last weekend, and the results were too good not to share! I'm not sure I'd ever even tried chicken pot pie (I was against meat in pies for most of my youth, for some reason), but it sounded delicious and just right for the colder weather we've been getting. Also, there's not much that's topped with a puff pastry crust that I won't eat. Find the recipe below (adapted from Bon Appetit)!

Chicken Pot Pie

Ingredients:

  • 1/2 stick of butter
  • 1 tablespoon fresh rosemary

  • 1/3 cup of AP flour

  • 3 cups low-sodium chicken broth

  • 1 cup whole milk

  • Kosher salt and freshly ground black pepper

  • 3 cups of shredded chicken

  • 1/4 of an onion, diced

  • 1 cup of frozen peas, thawed

  • 1 cup of frozen carrots, thawed

  • Hot sauce

  • Worcestershire sauce

  • 1 sheet frozen puff pastry, thawed in refrigerator

  • 1 large egg, beaten for brushing

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Directions:

1. Preheat oven to 400, and melt your butter over medium heat in a large skillet. Once melted, add your diced onion and rosemary, and saute for 4 minutes. Add your flour and stir repeatedly until the mixture is golden brown, for about 6 minutes. Whisk in your broth, 1/2 a cup at a time. Then, whisk in milk and add salt and pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, whisking throughout, until the mixture is thick enough to coat a spoon. Add your peas, carrots, and chicken. Next, stir in your hot sauce + Worcestershire sauce.  

2. Pour your filling into a greased baking dish, and top with your pastry crust. Press the edges to your dish to seal, and brush the entire crust with your egg wash. Feel free to add a pretty touch, like these little rosemary leaves!

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3. Place dish on a rimmed baking sheet (to catch any spills!), and bake for 20 minutes. Then, reduce heat and bake for another 30 minutes. 

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4. Let sit for 10 minutes after baking, then serve warm. Enjoy!

     Thanks for reading! Have a fun Wednesday, and we'll be back next week with a twist on classic cookie cutter sugar cookies for Santa!

To Make Chicken Quinoa Bowls

 

     Hi guys! I thought it would be fun to share a recipe that requires a bit of meal prep and lasts all week. I eat lunch at home everyday, even during the work week, so I like to have a couple of different meal options at the ready. While the meal prep for this dish is easy, there are a couple of things you need ready before assembling your bowl!

         All of the ingredients are chopped and cooked beforehand, which makes it very easy to combine and serve!

Ingredients: serves 4

- 4 cups of shredded chicken

- 4 cups of cooked quinoa

- 2 roasted red peppers, sliced and diced (see how to roast 'em here!)

- 1 chopped jalapeno

- 1/2 a red onion, diced

- 1/2 cup of mayo

Directions:

Step one - Cook your jalapenos and onions in a medium skillet on medium high heat until softened. Add in chicken to warm, and then remove from heat.

Step two - Combine all ingredients, except quinoa, in a mixing bowl, and stir in the mayo.

Step three - Dish some quinoa into your bowls, and top with chicken mixture. Enjoy!