Not too long ago, we celebrated two years of this website’s existence, and we opened the doors to your constructive criticism. We enjoy finding ways to make our blog stand out and also be better. To that end, we wanted to know what you enjoy, what you could do without and what dishes you’d like to see. You guys were so encouraging, which is always nice. A couple of our readers got straight to the point and asked for healthier recipes. This was valid. It’s not always cupcakes and cookies over here, but we do make a number of more decadent dishes. That being said, we’re going to try to shake in a few more well-rounded meals, so you don’t think we survive on ice cream and pop tarts alone.
If you think we’re leaving the cupcakes and cookies behind, don’t be scared! They are going nowhere. In fact, you may find a recipe for a sweet treat very soon. In the meantime, we do have to acknowledge that all the pig skin, bacon (see, more pig), chocolate cakes, pot pies and fried pasta have taken their toll on us. That’s why we’ve enlisted the help of trainers and friends to kick our booties back into workout mode. Of course, it’s not just about gym time, but also the foods that we eat, so this meal was on the agenda. Perfect for dinner and excellent for lunch the next day, sweet, orange scented chicken and crunchy broccoli and carrots should make you feel better about that cobbler you had the night before.
Orange Teriyaki Chicken – Serves 6
12 chicken thighs, boneless and skinless
1 tablespoon kosher salt
1 tablespoon black pepper
3 cloves garlic, thinly sliced
1 tablespoon grapeseed oil
1 teaspoon sesame oil
1/2 tablespoon ginger, minced
1/8 cup red onion, diced
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup honey
1 tablespoon apple cider vinegar
Zest and juice of 2 large oranges
1 teaspoon sriracha
1 tablespoon cornstarch
2 tablespoons water
1. Season the chicken with the salt and pepper and lay on a baking sheet. Bake in a preheated oven at 375 degrees for 25-30 minutes.
2. While the chicken bakes, pour the grapeseed oil and sesame oil into a pot over medium heat. Once hot, add the ginger and red onions. Cook until the onions turn translucent, approximately 6-8 minutes.
3. Add the brown sugar and stir well until it melts. Pour in the soy sauce, honey, apple cider vinegar, orange juice and zest and sriracha. Bring to a boil, then reduce to a low simmer for approximately 5-6 minutes.
4. Stir the cornstarch into the water, then add to the simmering sauce. Stir to combine and continue to cook another 3-5 minutes or until thickened. Remove from heat.
5. Pour the sauce over the chicken, then return the meat to the oven and bake another 10-15 minutes or until juice run clear.
Orange Glazed Carrots (Adapted from Oprah.com) – Serves 4
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound baby carrots
Juice of 1 large orange
3 tablespoons honey
1/2 tablespoon kosher salt
1. Melt the butter and olive oil over medium high heat. Once hot, add the carrots in a flat layer. Pour the orange juice and honey over the carrots and toss to coat.
2. Reduce heat to medium and cook, stirring often, until carrots are soft and have caramelized slightly, approximately 10-15 minutes. Season with salt just before serving.
Roasted Broccoli – Serves 4
1 pound fresh broccoli florets (not frozen)
3 cloves garlic, halved
2 tablespoons olive oil
1/2 tablespoon kosher salt
1. Drizzle the broccoli and garlic with the olive oil and spread over a baking sheet.
2. Roast in a preheated oven at 400 degrees for 10 minutes. Toss well, then bake an additional 10-15 minutes or until browned. Season with salt, then serve immediately.
Click HERE for the printable recipe.
Chrystal is in the running to present a panel discussion on food blogging at Blogging While Brown 2011. Click HERE to give her panel a ‘thumbs up’. Your support is always appreciated!