Say that three times fast. And eat it faster. YUM! I saw this over at How Sweet Eats not too long ago and kind of freaked out in my work chair, sent the link to Julia, and drooled until I made it last night. I made a few tweaks. I used chicken breasts instead of a whole chicken, i added a dollop of orange marmalade along with the honey, and only roasted for 25 minutes. Perfect, juicy chicken breasts and fully cooked potatoes. Winner winner, chicken dinner!
Make sure you check out How Sweet Eats for the recipe. So worth it. And REALLY simple. I will be making this many times.
for lack of a better photo (aka me getting my photos onto my computer) this will have to suffice. believe me, it looked a lot better.
I was never a fan of the “sweet and spicy” thing. I was never a fan of Sriracha sauce. I now like both. A lot. I’m still not 100% willing to go out of my way and seek these things but I did step out of my comfort zone and make a dish with both. I am now kicking my self in the butt for not making it earlier in my life. Better late than never!
I used this recipe as a carb loader since I participated in this little race. I finished under my goal time and even got a shiny medal. I’m proud!
At any rate, you can either use pasta or rice noodles in this dish. Since it was carb loading time, I opted for pasta.
You will need:
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 2 tsp. sriracha sauce
- 2-3 cups of cubed, cooked chicken
- 12 oz. rice noodles
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and sriracha sauce. Add chicken; stir to coat. Set aside to allow flavors to mingle.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips. Makes 6 servings.
i wanted to try something new but i was feeling quite lazy. the holiday has got me in a coma of wanting to do nothing cooking wise, so it was time to dust off the ol’ crock pot. after a few minutes of browsing the internet i found a unique recipe for some pulled pork BBQ that i tweaked just a tid. i’ve never made pulled pork BBQ so this was filling my adventurous “want” and tossing it into the slow cooker kept me in line with my laziness. and it paid off big time.
- 3/4 cup ketchup
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1/4 cup water
- 3 cloves garlic, chopped
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/4 cup Worcestershire sauce
- salt and ground black pepper to taste
- 1 (2 pound) pork shoulder roast
Mix all ingredients (except pork) together in the slow cooker until combined. place the pork in the cooker and spoon the sauce over top. set the slow cooker to low and cook 7-8 hours. shred the meat and toss back in the cooker. serve over buns.
it was that simple and WOW was it delicious. you could smell it when you came through the front door of my building. this is definitely going on my rotation of simply delicious foods to make time and time again. add some of your favorite bbq sauce to it as well to give it more flavor. i served it up with a side of green beans and i was one happy and lazy eater. enjoy!
it’s starting to be that time of year where i’m just reeealllyyyy busy with work. messing around in the kitchen is not my priority. i don’t remember how i stumbled across this recipe – it might have been in a spaz moment of ADD while working (sorry, dan!) – but it sounded delicious and i had to try it.
- chicken (i used chicken leg quarters because i was feeling cheap this week)
- 1/2 cup honey
- 1/4 cup melted butter
- 1/4 cup mustard
- 1/2 teaspoon curry
- salt and pepper
pre heat the oven to 350. put the chicken of choice in a baking dish. mix the honey, butter, mustard, curry, salt and pepper together and pour over the chicken. pop in the oven for about an hour and 20 minutes, basting every so often. have a drink while waiting. 🙂
My mom made her six bean salad one Sunday I was coming home. I don’t remember her ever making this before… and part of me wants to ask why because it is YUMMY. And extremely simple. You know I like yummy and simple. It’s so simple, you don’t even have to turn on the stove. Yeah, that simple.
- 6 cans of various beans (such as garbanzo, green, cannellini , black, pinto, kidney, etc. Whatever your heart desires!)
- 1 cup honey
- 1 cup cider vinegar
empty the beans into a sieve, rinse and let drain. whisk together the honey and vinegar in a small bowl. once the beans are mostly dry, transfer them to a serving bowl and pour the honey and vinegar dressing over top. add salt and pepper, toss and serve!
I feel like I’m cheating you all out of a substantial post but really, this is it. it’s the perfect side dish to whip up in a pinch during some hot summer days. i would suggest to serve it cold, because that’s how i prefer it, but it is also yummy room temperature.