Balsamic Roasted Chicken Thighs with Caramelized Onions and Figs

I’m back from a weekend camping at the Dunes in Indiana, which was a lovely way to start to ease out of summer. We hiked up through mountains of sand, sliding backwards, dogs trailing behind. We somehow couldn’t really keep a fire going, but it was lively long enough to roast hot dogs and make breakfast in the morning. I might not have slept at all on a pile of blankets in the tent, but having returned, I think I’m refreshed all the same. Or, at least my dachshunds are really, really worn out. I’d love to know how many miniature leg steps they logged on that 4 mile dunes walk. There’s probably an interesting niche market for dog pedometers.

While camping, I cooked eggs in a sauté pan over the fire. I sat the pan on a set of logs, probably a bit unstably, but successfully made breakfast all the same. I’m thinking I need a cast-iron skillet camp set for next time, as the bottom of my eggs got a bit burned before it was cooked through. Someday I will be an expert camper. Until then, I use my skillet at home.

This dinner is delicious, easy, and truly different than most things I make. Figs are in season, and I love them, so I bought a large flat a week or so ago. I’d been snacking on them, dipping them in almond butter, but roasting them was another method I hadn’t tried. Chicken thighs, I think, are the best partner for the figs, as they are deeply flavorful and tender. And caramelized onions just always belong. I served this atop a green salad with some mashed potatoes, but any way would be fine. Maybe I am a bit tired… I can’t seem to think of much else to say. Just, make dinner, ok?

Balsamic Roasted Chicken Thighs with Caramelized Onions and Figs

Serves 4-6

1-2 lbs boneless, skinless chicken thighs

2 tbsp. balsamic vinegar

4 tbsp. olive oil, divided

2 yellow onions, sliced into half-moons

8-10 fresh black figs, quartered

Salt & pepper, to taste

Prepare the marinade for the chicken by mixing 2 tbsp. olive oil with the balsamic vinegar, salt, and pepper. Coat the chicken in the marinade, flipping to coat. Marinate at least 4 hours, or overnight.

When prepared to cook, preheat the oven to 350 degrees. Add 2 tbsp. olive oil to a cast-iron skillet set over medium-low heat. Caramelize the onions, slowly, stirring occasionally. They will slowly brown and soften in about 20-30 minutes. Once they’ve caramelized, remove the onions from the pan. Increase the heat to medium-high and add the chicken thighs. Sauté for 3-4 minutes until browned, then flip. Once flipped, add the caramelized onions to the pan, lying over the chicken. Add the figs.

Put the cast-iron skillet into the oven and bake for 25 minutes, or until the thighs are cooked through. Remove from the oven and serve.

Greek Chicken Plate with Garlic Cauliflower Rice and Coconut Tzatziki

This is the best meal I have eaten in weeks. Months? Years? It’s hard to know for sure, but I do know that this recipe is absolutely delicious. I was craving Greek food intensely, but being halfway through whole 30, hummus and feta cheese and creamy sauces are still totally off limits, making me believe this craving would have to wait. But I conspired a bit with the ingredients in my fridge and decided this could be done. And I didn’t miss the hummus, or the feta, or the creamy sauces at all! Well, perhaps because I made a pseudo-tzatziki with coconut milk, and mimicked the grains with cauliflower rice, but seriously, it all works as well as any Greek restaurant meal.

I also, after eating this dinner, went out to run a few hours later, in the 80 degree evening after sunset, and ran faster and stronger than I have in weeks, months? I’m not sure if it’s the three months of training finally catching up and working, or the past two weeks of really prioritizing nutrition and sleep, or maybe… the chicken!? Ha, probably not the chicken. But just maybe it is, indeed, magic.

This recipe seems elaborate, with multiple components and ingredients; however, it truly is a 30-minute meal (not a-la-Rachel Ray) and comes together easily. I’ll emphasize that I do multi-task like a pro in the kitchen, but I’d wager that anyone can whip this up easily on a weeknight. There’s a few hours of hands-off time to marinate the chicken, but that’s as labor unintensive as can be.

If you’re following whole 30, or just really into Greek food, please make this. And, if you’d rather, you could always replace the cauliflower with rice or cous cous, but you definitely don’t need to and should give this version a try.

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Greek Chicken Plate with Garlic Cauliflower Rice and Coconut Tzatziki

Serves 2-4

1-2 lbs boneless, skinless chicken breasts

Greek Chicken Marinade

  • 1 1/2 small lemons (or 1 large), juiced
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp salt
  • Freshly cracked black pepper

1 large head of cauliflower, finely chopped

4 cloves of garlic, minced

1 tsp oregano

3 tbsp olive oil, divided

1 yellow onion, sliced finely into half-moons

2-4 vine-ripened tomatoes, sliced

Salt and pepper, to taste

Coconut Tzatziki

  • 1/4 cup coconut cream, cooled (cooling after whisked and stored in a small container allows the cream to thicken to a consistency nearer a thin yogurt)
  • 1/2 lemon, juiced
  • 1/2 large cucumber, diced
  • 2 green onion sprigs, diced
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste

Start by mixing together all marinade ingredients in a large dish. Add the chicken, turning a few times to coat. Refrigerate the chicken in the marinade for at least 4 hours, or overnight.

When ready to eat, preheat the oven to 350 degrees. Heat a cast iron skillet or oven-safe pan over medium-high heat. Add the chicken and brown for 4-5 minutes on one side, then flip. Cook on the reverse side for 1 minute, then move the pan to the oven and bake the chicken for 10-15 minutes (it will depend on the size of the breasts; I find 0.5 lb breasts to take 12 minutes, but you can check with a meat thermometer or cut into the chicken to verify its cooked through).

While cooking the chicken, split the head of cauliflower into quarters, then cut the leaves and stems from the head, cutting at an angle underside the cauliflower head. Break the quarters into florets then pulse in a food processor until the cauliflower is the consistency of small grains (I had to do this in 4 smaller batches). Mince the garlic and add to the cauliflower mixture. In a large, deep skillet, heat 2 tbsp olive oil over medium heat. Add the garlic-cauliflower mixture as well as oregano, salt, and pepper to taste. Cook for 2-3 minutes then lower the heat to medium-low, cover, and cook for an additional 5-8 minutes, until the cauliflower is softened somewhat.

While the cauliflower is cooking, mix together the coconut cream, lemon juice, cucumber, green onion, and spices in a small bowl and set aside.

Remove the chicken from the oven and allow to rest for 5-10 minutes.

Remove the cauliflower rice from the pan and plate. Add 1 tbsp olive oil to that pan and add the diced onion with a bit of salt and pepper. Sauté briefly, about 2-3 minutes, over medium-high heat, just until the onion is translucent.

Add the onion next to the plated cauliflower rice. Slice the tomatoes and align beside the onions. Slice the rested chicken and plate atop the rice and veggies. Spoon the coconut tzatziki over the chicken. Serve!

Take big bites with all ingredients on one forkful. Then slow down and savor each flavor. Enjoy!

Chicken and Wild Rice Soup

I am not on my game. I somehow delayed posting again far longer than intended, as if Thanksgiving was 3 weeks long. Maybe it was, if you consider the brain space it occupied during those weeks. But here it is, December. The month of Christmas, the holiday season, whatever you’d like to call it. So I better catch up the pace.

Unfortunately, my brain is tired, and I haven’t even yet eaten. Sometimes dinner sounds like too much to do. As if the minutes laboring over the stove will exhaust me, I sit hungrily on the cough waiting for a bowl of mashed potatoes (that sounds really good) or pasta or cereal to appear before me, hot (or cold) and ready to go. Maybe even the spoon will elevate to my lips as in the Cheerios scene in the movie Matilda. If you don’t know what I’m talking about then please go watch Matilda promptly. I’ll hum the music- mmm hm mmm hm mm mm mmmm. No? The dancing? The flying, spiraling card deck? No? Bruce Bogtrotter? Someone feed me.

I made this soup a few weeks ago, in tribute to the dropping thermostat and the dog jackets now covering my closet floor. I’m already begrudging my winter coat, so a fair amount of time may have passed. In either case, I was really hell bent on replicating my favorite soup from Panera Bread, because it’s so creamy and delicious. I love creamy soup, but vegetably soup, and wild rice just makes it that much more interesting. I had tried making this soup once before, but failed in some capacity (I think I undercooked the rice), which left me forlorn. Maybe I couldn’t recreate the soup after all!? But winter encouraged me to try again. And this time: success!

This is a labor-intensive product, mostly in the manner of vegetable dicing and time spent waiting anxiously for rice to soften and stock to thicken. So, if you’re sitting on the couch at 7:30pm hungry, it’s not the time to make this. If, however, it’s blisteringly snowy, and an early Friday evening or even Sunday afternoon, go light your favorite fir-scented candle, turn on the Bing Crosby, and make this soup. I promise absolutely no disappointment. I actually promise joy. Holiday-laden, warm and comforting joy.

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Chicken and Wild Rice Soup

Serves 6-8

1 lb. boneless, skinless chicken thighs

1 tbsp. olive oil

2 tbsp. unsalted butter (I love Kerrygold)

4 carrots, diced

4 celery stalks, diced

1 yellow onion, diced

10 oz. mushrooms, sliced or diced

1 cup wild rice, uncooked

2 tsp. salt

2 tsp. fresh or dried thyme

1/2 tsp. oregano

1/2 tsp. rosemary

1/4 tsp. dried red pepper flakes

1/4 tsp. freshly-cracked black pepper

8 cups free-range chicken stock

1/2 cup milk, anything but skim

1/4 cup all-purpose flour

Preheat the oven to 425 degrees Fahrenheit. Toss the chicken thighs in a thin coat of olive oil and place in a baking dish, something that allows even space but not too much. Bake at 425 until cooked through, approximately 30 minutes. Once cooked, remove from the oven and cool. Once cooled slightly, shred with a fork.

Heat a large stock pot over medium heat and melt the butter. Add the diced carrots, celery, and onion to the melted butter. Sauté until the vegetables have started to soften, about 10 minutes. To the softened vegetables, add the sliced (or diced!) mushrooms, and sauté for an additional 5 minutes, until the mushrooms are just beginning to release their juices.

Next, add the cup of wild rice as well as the spices and seasonings. Stir well so that everything is mixed. Add the chicken stock to the pot and bring the soup to a boil. Reduce the heat to low and simmer until the rice is soft and tender, about 45 minutes to 1 hour depending on the variety of rice.

In a mason jar, shake together the milk and flour (or whisk in a small bowl) to create a slurry. While actively whisking, add the thickening slurry to the soup. Allow the soup to simmer, stirring occasionally, until it has thickened to your liking. This takes approximately 5-10 minutes in most cases. Once thickened, add the shredded chicken to the pot and stir. Remove from heat and serve!

 

 

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Now go put on your music, make yourself some soup, and bring some crackers for dipping. If you finish the meal with hot chocolate, I applaud you.

Grilling Out

It’s been weeks since I’ve posted here, but for good reason. I’ve been literally making dinner for Brian! Having Brian and other family as visitors for the past 2 weeks (well, this past week I was just catching back up) was great. Chicago for the most part agreed to a seasonable weather forecast, and we celebrated with a good mix of tourist attractions and neighborhood gelato visits. Brian ate up almost every morsel of delivered food, be it from my kitchen, the delivery guy, or the restaurants at which we dined. And I loved every minute of it.

On the first weekend, when my apartment was bursting at the seams with guests (in a great way), we grilled out by my pool. It was unfortunately one of the coolest, windiest evenings of the week, but the hearty food and beer made up for it. Brian obliged by drinking sparkling water. I’m definitely a novice griller, and certainly not one to give a mountain of advice. However, some simple preparations for the vegetables and chicken really turned out well. The pictures from this night are horrible, but let the grainy shots demonstrate the darkness and reality of the evening. I’ll save the nice photos for when I’m not trying to listen intently to Brian explaining music theory at 9pm. There are more important things.

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Grilled Vegetables

1 eggplant, sliced into 1/2 in. discs

4 portobello mushroom caps

2 zucchini, sliced longitudinally

4 bell peppers, sliced into quarters

4 tbsp. olive oil

Salt & pepper, to taste

First, slice the eggplant. Salt lightly and allow to rest in a colander or strainer for 20 minutes. Rinse and dry. Prepare the vegetables by slicing and coating with olive oil, salt, and pepper. Grill for about 20 minutes over direct heat, or until vegetables are softened and grill marks are dark and delicious.

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Grilled and BBQ Chicken

2 lbs. chicken thighs

3/4-1 cup BBQ sauce

2 tbsp. olive oil

Salt & pepper, to taste

Marinate 1 lb. chicken thighs in BBQ sauce for at least 2 hours. Coat the remaining 1 lb. of chicken thighs in olive oil, salt, and pepper. Grill over direct heat for about 30 minutes, basting the BBQ chicken with additional BBQ sauce while grilling. Move to indirect heat if edges are darkening faster than the interior has cooked.

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Mojito Fruit Salad

1 small watermelon, cubed

2 pints raspberries

1 quart strawberries, halved

1 lime, juiced

1 tbsp. honey

1/4 cup fresh mint, chopped

Whisk together the lime juice and honey. Add the chopped fruit and toss. Sprinkle mint and toss together. Serve cold.

 

Together, with some beer and potato chips, this made for one good grill out session. Totally fueled us after a day of touring the classic Chicago sights…

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Concert in Millenium Park

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Bean photo-ops with the bro

Spring Onion and Thyme Chicken Salad

I last made this chicken salad, I think, over 4 years ago at my apartment in Durham. My mom and Brian were over and were hungry. I whipped this up pretty quickly for an easy dinner, and then it was promptly devoured with pita bread dippers and even a spoon. Chicken salad is so easy, yet so delicious, it’s interesting that I should go several years without making it. What’s important, though, is that Brian loved it (loves it? who knows). This chicken salad involves poaching the chicken, which seems, on first glance, to be the least flavorful way of cooking chicken there is. However, poaching the chicken in a flavorful stock with fresh herbs and vegetables actually ensures the most moist, juicy chicken ever. And once tossed with the other salad ingredients, this truly becomes a decadent lunch- or dinner-time food.

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Spring Onion and Thyme Chicken Salad

2 chicken breasts poached

  • 2 boneless, skinless chicken breasts (about 3/4 – 1 lb.)
  • 4 cups chicken stock
  • 6 sprigs fresh thyme
  • 1 carrot, roughly chopped
  • 1/2 yellow onion, quartered

1/2 cup mayonnaise, light or otherwise

Zest and juice of 1 lemon

1/2 green apple, diced finely

1/4 yellow onion, diced finely

4 spring onions, diced

2-3 tbsp. fresh chives, minced

2-3 tbsp. fresh thyme (several sprigs)

Salt & pepper, to taste

To prepare the poached chicken, add all ingredients to a sauce pan, including the stock. Bring the mixture just to a boil, then lower the heat to very low and cover. Poach for about 15 minutes (depending on the size of the chicken breasts) until the chicken is tender to touch. Remove the poaching liquid from the heat, and allow the chicken to cool in the liquid for 10-20 minutes. Remove the chicken from the liquid and chop roughly. Strain the liquid and store as stock for a later date! (It keeps well in the freezer).

Mix together the chicken salad ingredients and serve, over a spring salad with cucumber or in a pita pocket or on a slice of bread. This keeps well in the refrigerator for several days.

 

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Mango Chicken

The trouble with life is that it keeps going. Sometimes you’d really benefit from punching life in the face, taking a nap for 2 weeks, then starting from a fresh place. But what actually happens is you get a flat tire in a snowstorm and then get in a car accident in a snow storm 4 days later and then have to go grocery shopping lest you live another week on Larabars and cafeteria soup. Sometimes life throws so many lemons at your face you feel like you’re in a lemon mountain, and you’re not quite sure if there’s anything more than lemons out there. These times call for a solid nap, a quiet place, a really interesting and captivating book, and a steaming hot and comforting meal. Maybe followed by wine; I won’t judge. It may be that you only get 24 hours before life demands you become productive again, but if you work at relaxing hard enough, you can come out almost like new. (I’ll take an interlude to say, what really would help me out is if someone could just fly me to Hawaii for a month long vacation, where sipping beach drinks and “surfing” are the only tasks required of me. I’d appreciate this trip for free, also). As I was driving home from the car service center, in my lovely new rental car for the week, I overwhelmingly began to crave my favorite dish from Rangoli, a truly beautiful and delicious Indian restaurant on the West side near my old apartment. Sitting in traffic, I knew there was absolutely no way I was taking a (probably) hour and a half detour just for dinner, as I had only eaten (the rest of my) yogurt and cereal as my meal for the day. However, I knew I needed groceries, so I convinced myself to drive home, grab groceries in under 30 minutes, and try my hand at my own version. This, as my luck would currently not have it, turned out amazingly well on the first try. I believe I may have perfectly replicated the recipe on a slightly-educated whim, as it turned out just as I remembered it. A rich, warm, definitely-spicy-but-slightly-sweet sauce surrounding juicy chicken breast and luscious mangoes. The sauce kicks at the end, thanks to a pretty heavy spice blend, but the mango cools at just the right time, ultimately encouraging you to eat way too fast and start to overheat a bit. I have to say, though, eating a fulfilling dinner, finally restocking my fridge, and looking forward to nothing but Internet browsing and Anna Karenina for the night, I feel as though I almost salvaged this Friday.

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Mango Chicken

Serves 4

1 cup brown rice

2 1/2 cups water

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

1 tbsp. grapeseed oil

1 yellow onion, chopped

1 jalapeno, minced

3 cloves garlic, minced

1/4 cup roasted red and yellow peppers, chopped (or 1 raw bell pepper, chopped)

1 1/2 cups mango, fresh or frozen, chopped and divided

2 tsp. garam masala

1 tsp. chili powder

1/2 tsp. ground ginger

1/2 tsp. smoked paprika

1/4 tsp. cayenne

1/4 tsp. crushed red pepper flakes

6 oz. can tomato paste

1 tbsp. sriracha

1 1/2 cups chicken stock

1/2 cup coconut milk

Salt & pepper, to taste

In a medium sauce pan, prepare brown rice by bringing about 2 1/2 cups water to a boil and adding 1 cup of rice (ratio depending on brand and style of rice; defer to package directions). Turn the heat to low, cover, and simmer brown rice for about 35 minutes, until water is absorbed and rice is fluffy. Season with salt and pepper and let rest, covered.

In a large sauté pan, preferably a few inches deep, heat grapeseed oil over medium heat. Add onions and sauté until translucent, about 4-5 minutes. Add jalapeno and garlic and sauté another 1-2 minutes, until fragrant. Add 1/2 cup of mango and stir to incorporate. Toss the spices over the vegetable mixture and cook for about 30 seconds. Add tomato paste and sriracha to the pan and cook for another 2 minutes. Deglaze the pan with chicken stock and stir until blended. Using an immersion blender, blender, or food processor, blend the sauce until smooth and creamy. Return the sauce to the pan and drop the heat to medium-low. Add coconut milk and stir into the sauce.

As the sauce gently simmers, add the chicken and remaining cup of mango to the pan. Cook the chicken in the sauce until it is cooked through, being careful not to overcook, for about 10-15 minutes, stirring occasionally. Once the chicken is cooked through, remove from heat.

To serve, pile some brown rice onto your plate. Top with chicken and mango in sauce. If you had some cilantro, that would pair nicely here. I served this with some roasted broccoli to get a bit more green with my dinner, which I’d recommend as it was absolutely delicious doused in spicy mango sauce.

After dinner, feel free to relax and dream of vacations passed, like maybe when you were in Charleston last weekend and everything was perfect. Maybe sun would solve all of our problems; maybe I should move back south.

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Brunching at beautiful Poogan’s Porch in Charleston, SC

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Just dreaming of life at 75 and sunny.* Indian food will have to suffice for now.

*I don’t know that old man.

An Enchilada Dinner Party, Part 3: Spicy Slow-cooked Chicken and Cheese Enchiladas

Enchiladas are like tacos, or like most Mexican-inspired foods: they are subject to massive variation and yet, without fail, are delicious nearly every time. While the labor-intensive (yet rewardingly appetizing) vegetable enchiladas are distinct from the classic preparation in several ways, these chicken enchiladas are much nearer the traditional recipe. They have a kick, certainly, and the chicken is dramatically moist due to its slow-cooked preparation, but we’re back to basics with enchilada sauce here, topped with way too much cheese, of course. These enchiladas are ready for dinner so quickly, thanks to a little bit of advance preparation. If you don’t have a slow-cooker (or crock-pot), you could prepare the chicken by many other means: sautéing in a oiled pan, baking, grilling, etc. The slow-cooker does make things easy with primarily hands-off cooking time, requiring work only to chop some vegetables, assemble the ingredients, and, of course, prepare the enchiladas. Of the food presented at this dinner party, these were the favorites. They are spicy but not too spicy, flavorful but not unexpected, and cheesy but not overly rich. These enchiladas carry toppings exceptionally well, although I found a squeeze of lime to suffice. But if you have any guacamole left, any sour cream or creme fraiche (or even Greek yogurt), or some chopped cilantro on hand, by all means pile it on.

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Spicy Slow-cooked Chicken and Cheese Enchiladas

Makes about 24 enchiladas; Serves 12

1 lb. boneless, skinless chicken breasts

1 lb. boneless, skinless chicken thighs

3 cans enchilada sauce, divided

1/2 cup salsa (leftover roasted tomato and chile salsa would work well)

1/2 cup chicken stock

1 yellow onion, diced

1 green pepper, diced

1 jalapeno, diced

1 can diced green chiles

1/2 cup chopped roasted red and yellow peppers

2 tsp. cumin

1 tsp. garlic powder

1 tsp. smoked paprika

1/4 tsp. cayenne pepper

24 corn tortillas

4-5 cups shredded cheese (I used a “Mexican” blend)

The morning of cooking, pour out 3 cans of enchilada sauce into a shallow bowl and whisk in spices. Add a 1/2 cup of spiced enchilada sauce, 1/2 cup of salsa, and 1/2 cup of chicken stock to a slow-cooker and whisk to combine. Cover and refrigerate the enchilada sauce to use later. Add chicken, diced vegetables, and diced green chiles to the slow-cooker. Cover the slow-cooker, set to low, and cook for 6-8 hours, until chicken is easily shredded and cooked through.

To prepare enchiladas, preheat the oven to 350 degrees. Add 1/2 cup of enchilada sauce to the bottom of two 13×9 baking pans (I used glass pyrex). Heat tortillas for about 20 seconds per side on a skillet or griddle. Dip the tortilla in the enchilada sauce, covering both sides. Rest the tortilla in the prepared pan and add about 1/4 cup of shredded chicken mixture to the tortilla. Top with 1-2 tbsp. shredded cheese, roll the tortilla tightly, and move to the corner of the pan. Repeat this process 23 times, filling two 13×9 pans with 12 enchiladas each (I found 10 fit longitudinally across the pan, with 2 transverse across the bottom). Top the enchiladas with an additional 1/2 cup of enchilada sauce per pan. Top the enchiladas with about 1 cup of shredded cheese.

Place the pans side-by-side in the oven, and cook at 350 degrees for 25-30 minutes, rotating the pans once or twice during cooking. The enchiladas are done once the cheese has melted and the sauce is bubbly. Top with your favorite toppings and serve warm.

This recipe may seem straightforward, but the product is utterly scrumptious. If you’re to start with any enchilada recipe, I’d start here. The slow-cooked chicken really adds another dimension of succulence, but it’s the spices and aromatics that really develop the flavor. You’d never even think to doubt that canned sauce can’t be elevated after trying these. However, now that I think about it, I’d love to try my own version of enchilada sauce next…

Try these out, really. There are no regrets on enchilada night.

Orange Soy Chicken and Vegetable Stir Fry

Who’s craving vegetables? I am. I am craving vegetables, hard. As plate upon plate of cookies, treats, sweets, candies, and sugar-laced-foods have passed recently under my nose, I am suddenly unable to tolerate the idea of one more cookie, brownie, or otherwise. It’s time to correct the sweets binge with loads upon loads of savory, salted vegetables- mixed up quickly, as I’m still feeling the end-of-the-year laziness. If you’re ready for a quick yet satisfying dinner, served hot over rice, stir fry is the obvious choice. It comes together over high heat in minutes, brings full servings of vegetables to your dinner plate, and appeases that quirky need for salty umami flavors. You could make this yourself, Brian, once you master mis en place.

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Orange Soy Chicken and Vegetable Stir Fry

Serves 4

1 tbsp. olive oil or grapeseed oil (or other high-heat-compatible oil, not EVOO)

1 lb. boneless, skinless chicken breast, diced into 1 in. cubes (or 1 block tofu for a vegetarian option)

1 crown broccoli, chopped into florets

1 package snow peas (about 2-3 cups)

5 oz. package white button mushrooms, sliced

5-6 green onions, sliced

1/4 cup soy sauce

Juice of 1/2 an orange*

1 tbsp. sriracha sauce

1 tbsp. olive oil or grapeseed oil

2 tsp. brown sugar

1/2 tbsp. cornstarch

1/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. cayenne pepper

Brown rice, to serve

First, prepare the orange soy sauce. In a lidded jar or bowl, mix together (vigorously, by shaking or whisking) soy sauce, orange juice, sriracha, oil, brown sugar, cornstarch, and spices. Set aside sauce for later use.

Slice mushrooms, chop broccoli, slice green onions, and dice chicken before turning on the skillet. Heat a large skillet or wok over high/ medium-high heat and add 1 tbsp. oil. Add chicken to the skillet and saute, stirring regularly to brown all sides, approximately 5 minutes. Once chicken is cooked through, remove from the pan and set aside. Add sliced mushrooms to the skillet and season lightly with salt. Let brown for 2-3 minutes, then stir and continue cooking, for about 5 minutes total. Add snow peas and broccoli crowns and mix thoroughly. Stir regularly over high heat until vegetables are bright green and somewhat softened, about 3-5 minutes longer.

Return chicken to the skillet and pour orange soy sauce over the chicken and vegetable mixture. Stir and allow sauce to thicken by cooking over high heat for 2-3 minutes, until desired consistency. Plate chicken and vegetable stir fry over a small heap of brown rice, and sprinkle green onions over the dish. Serve hot, and enjoy a delectable and delightfully healthy dinner.

* Enjoy the other half of the orange as a cooking-dinner snack, sliced soccer game style