Main Dishes

Grilled Chicken with Sriracha Breckenridge Boubon Sauce

July 13, 2015

BourbonChickenBill and I were at Barnett and Son Brewery for lunch – actually, we went to Barnett for beer and brought in Culver’s for lunch (look for a blog on this amazing local brewery in the near future).  I brought my iPad to plan our meals for the week and hit the grocery store on the way home. If you dread the task of meal planning for the week, doing so with your husband over a glass of German-style Hefeweizen makes it so much more enjoyable.

Typically, my meal choices are inspired from magazines and cooking shows, but today, I decided to use Pinterest for ideas. We knew we wanted to grill this week, so I started with sauces. I immediately found one that was a knock-off of TGIF’s Jack Daniels Sauce. In an earlier post, I had made a Honey Sriracha Glaze for chicken that reminded me of TGIF, so I was intrigued by this one.

I followed the recipe exactly, except I added Breckenridge Bourbon, locally made in the great state of Colorado and I replaced the Tabasco sauce with Sriracha. Bill coated the chicken about 10 minutes before they were done turned them once and coated again. We poured the sauce over the top before serving. My family could not stop raving about it, I thought they were going to lick the plates clean. “Best sauce ever”.

Original recipe found here: TGIF Jack Daniels Sauce

 

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Grilled Chicken with Sriracha Breckenridge Bourbon Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: about 2 cups
 
Super easy, uses ingredients that are typically on hand, no mess and easy clean up. Loved this recipe. A must make again.
Ingredients
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 beef bouillon cubes
  • 1 tablespoon Sriracha sauce
  • 4 tablespoons worcestershire sauce
  • 2 cups of brown sugar lightly packed
  • 1 cup pineapple juice
  • ½ cup of whiskey
Instructions
  1. Combine all ingredients in a 2 quart saucepan. Bring mixture to a boil, reduce heat and simmer for 15 minutes or until starting to thicken. Stirring every couple of minutes. Allow to cool and brush on grilled meat. Can also be applied 10 minutes before removing meat from the grill to enhance the flavor!
  2. Great for grilled salmon, beef and chicken.

 

Salads and Dressings

Spicy Basil Pesto

June 13, 2015

SalmonW-BasilPesto

I am making Salmon, again. I have discovered I enjoy trying new ways to spice it up and make it different. Tonight, I want to top it with a basil pesto sauce. My garden is not producing herbs yet, thanks to the unusual amount of hail, snow and rain we got in May. A quick trip to the farmer’s market  Sunday resulted in a huge $8.00 Basil plant. I need to trim it back quickly before it flowers and pesto seems like the perfect use. First, the aroma on the basil is unbelievably strong. The house smells amazing and I have high hopes.

The pesto compliments the salmon well, it takes about 15 min to prep, about the same time as salmon need to bake.

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Spicy Basil Pesto
Author: 
Recipe type: Dip, Topping
Prep time: 
Total time: 
Serves: 1 cup
 
I gave this an extra amount of jalapeño, was just enough of a kick.
Ingredients
  • 2-3 handfuls fresh basil
  • ½ cup shredded Parmesan cheese
  • 3 oz pine nuts
  • ¼-1/2 cup of olive oil
  • ½ jalapeño seeded
  • 2 cloves garlic
Instructions
  1. Pulse basil, pine nuts, garlic, jalapeño and cheese in food processor until finely chopped. Slowly pour in oil to emulsify. Add enough oil to get consistency desired. Serve immediately or seal in and airtight container and Refridgerate until ready to use.

INgridentsforSomethingIDk

Out Takes

Shaved Asparagus Disaster

June 13, 2015

ShavedAsperagus

I wanted to try a shaved asparagus salad I saw in a magazine. This recipe called for  asparagus  (love), proscuitto (love) and Parmesan cheese (love).  Recipe seemed easy enough, use a vegetable peeler to shave the asparagus into ribbons. I tried on a plate first, with no success. Maybe the peeler wasn’t sharp enough? Pressed harder, this is stupid, I tell myself. I decide to Google and watch a video and find out the “proper way”. Flat surface, press hard, thick end to thin. After getting two or three “ribbons” from three stalks, I know this is not worth it. Realizing at this point, I am not sure I like raw asparagus all that much. I have it in salad occasionally, but would I like it if it was the entire salad (prosciutto and cheese or not). I taste a ribbon, then a second and determine this salad based on time and effort is will not be worth it, especially on a weeknight and on top of that before I am out of town for two days.

Feeling ambitious find the link here Shaved Asparagus Salad. If you try it, let me know how it turned out!

Main Dishes

Scallops with Lemon Orzo

June 13, 2015

ScallopsLemonOrzopI bought salmon and scallops yesterday, with the plans of cooking with them the next two days. It’s Monday night, I did not make it home until almost 7:00pm.  I still want to cook dinner, I find the recipe for Scallops with Lemon Orzo that I found in Food Network magazine last week, with only a 35 min prep time, I can make this work!  While the orzo was cooking, I chopped up all the ingredients.  I modified the processes slightly, used spinach instead or arugula and mixed the sauce and orzo together prior to serving.

I like my scallops over-cooked.  I know, bad.  I don’t like seeing any “jelly” in the middle, like it white all the way through.  Tonight, I envisioned myself in Hell’s Kitchen being called a donkey for rubber scallops.  I followed the directions for cooking and loved them!

This recipe was amazing, great lemon flavor.  My husband requested this be added to a frequent rotation of weekday meals.

Thanks Food Network!

Scallops with Lemon Orzo courtesy of Food Network