Boneless, skinless chicken breasts have never been my forte (unless grilled or a crockpot), but I’ve had some luck with baked versions. I caught this on some list of Sriracha recipes and decided to give it a try. We liked it a lot, and it was good for a quick weeknight meal. I think next time I might marinate the chicken for a while, just to give it even more depth of flavor. We had this with some sauteed bok choy.
I admit that I was as skeptical of this as I was about crock pot Shawarma…pho at home is difficult at best, and pho in a crock pot? That said, this was AWESOME. Seriously. Chicken pho is always easier to pull off, and this was pretty great. Leftovers were equally awesome. This originally came from Eating Well, and I didn’t make too many changes (though we used Shirataki noodles in place of rice noodles).
I saw this recipe in an old Cooking Light, and thought it was worth a try…definitely glad we did. We’ll be making it again, and actually it would be worth doing in bulk – great for lunches. The recipe called for more beef than lamb, and I ended up doing equal parts (with very lean beef). Next time I actually think I would do all lamb. We made these in mini loaf tins with a cucumber-tomato salad from our garden. 🙂 The sauce actually made it!
This was another grilled pork chop recipe (and we have yet to tire of grilled pork chops!) that we liked a lot. Very easy for a weeknight dinner. There were no bone-in chops at the store, but the thick boneless were actually fine. I did do a quick brine of these before the herb rub/grilling. The pesto was from our basil, and we grilled some of our squash as a side. This came from Serious Eats.
My friend Missy recently had a big party to celebrate a decade in DC – it was an awesome time with amazing DC food! She had a Banh Mi station with lemongrass chicken. I used her recipe and threw it over some lightly Thai curried noodles for a pretty good dinner. The sauce was a good base but could use some brightening up…maybe more lime or fish sauce next time. The best part was that we used our own sugar snap peas from the garden!
We’ve had so much success with brined chops that I’ve been looking through a few other brines to try them out. This was good, but too sweet for me. If you like sweet with a nice hint of spice, you would probably really enjoy this. I mean, I didn’t leave anything on the plate. 😉 We had this with our squash tossed with some of our dill and chives, and some corn we picked up. Will be corn season in Virginia soon!! 🙂
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
What can I say…this was easy and absolutely delicious. We combined a few rubs to make the final product, but you can’t get much more low maintenance for a nice summer meal! And bonus chicken stock tomorrow! You can fine the recipe here, at my friend Missy’s site.
I love shawarma, but doing the whole low carb thing isn’t really conducive to piling everything in delicious pitas smothered in garlic sauce. But it works well over a salad! I based this on a couple of different recipes I found (Cooking Light was where I got the base marinade), marinated it overnight, and had it with a lemon-sumac dressing. I’m not usually very good about salads for dinner, but this was pretty tasty, and fairly low-maintenance as well. We just used a bag of salad and tossed some tomatoes, cucumbers, and chickpeas in it as well.
This was a super fast, easy, and tasty dinner…would be perfect for a weeknight (or a Friday night when you’re pretty crispy fried 😉 ). This was a Cooking Light recipe that I picked on a whim since I needed something quick for dinner this evening. A definite make again. We made no changes to the recipe other than to cook it on the grill, and served it with steamed broccoli.
Om nom nom! 