Gluten free
Spring is here and that means we are grilling! This dish is delicious! It’s sweet and spicy all at the same time! The sauce is a keeper for sure! Jim was using the sauce on everything he possibly could! Before I grilled the chicken I pounded the chicken breast flat so they all cooked a little faster and more evenly.
INGREDIENTS
1/2 cup of hot sauce, I used franks red
1 cup sour cream (I used a lactose free sour cream so robby could have it too)
1/2 cup ketchup
1/4 cup honey
1 1/2 teaspoons smoked paprika
2 teaspoons ground cumin
4 chicken breast, pound thin.
DIRECTIONS
In a bowl combine the hot sauce, sour cream, ketchup, honey, paprika and cumin. Whisk to combine.
Pour half of the mixture over the chicken to marinate. Set the rest aside in the refrigerator for later. Cover and refrigerate the chicken for 30 minutes or as long as overnight.
Remove the chicken from the marinade and discard that portion of the marinade. We grilled the chicken until cooked through. You can also bake the chicken as well.
Heat the reserved marinade in a small saucepan until warmed through. Serve the chicken adding some of the warmed sauce on the top.
Enjoy!
We eat a lot of chicken and rice so I decided to change things up a bit and have shrimp. This comes together fast using steamed broccoli and even faster if you use a microwave rice. The sauce is sweet from the honey, salty from the soy and a little sharp with the lime juice. It all comes together very nicely.
INGREDIENTS
1.5 pounds of medium shrimp peeled and deveined
1/4 cup honey
1/3 cup soy sauce or Tamari
Juice of 1 lime
3 garlic cloves, minced
1 Tablespoon butter
2 cups steamed broccoli, I used the steam bagged broccoli in the freezer section of the grocery store.
Cooked rice for serving.
DIRECTIONS
In a small bowl, whisk together the honey, soy sauce, lime juice and garlic. Take out 1/3 of a cup of sauce and set it aside for later. Add your shrimp to the bowl with the remaining marinade. Refrigerate for 15 minutes.
While your shrimp is marinating you can steam the broccoli. You can also start your rice if not using microwave rice.
Add your butter to your large skillet over medium high heat. When the butter is melted add your shrimp, discarding the marinade. Cook the shrimp about 1 minute per side and add your steamed broccoli and the reserved marinade. Cook until the shrimp is cooked through. The shrimp will be pink.
Serve over rice.
Enjoy!
Easter was just a couple weeks ago and I realized when I was making deviled eggs I did not have that recipe on the blog and did not take a picture of just the eggs! You can spot that deviled egg on the plate next to the fruit salad and mashed potatoes! This recipe comes from food network. It’s simple with all the flavors you would expect. I always add a little extra pepper to my deviled eggs just because we like that little bite.
INGREDIENTS
12 large eggs
1/2 cup mayonnaise
1 Tablespoon Dijon mustard
1 or 2 dashes of hot sauce
Pinch of salt
Pinch of pepper
Chives for garnish if desired
Smoked paprika for sprinkling
DIRECTIONS
Hard boil your eggs, I use an egg steamer but you can simply place the eggs in a single layer in a wide sauce pan, cover with one inch of water and bring to a boil. Lower the heat to medium low and simmer ten minutes. Transfer the eggs to a boil of ice water to stop the cooking. Once cool carefully peel them.
Slice the eggs in half lengthwise. Remove the yolks to a medium bowl. Mash the yolks with a fork and add the mayonnaise, mustard, hot sauce, salt and pepper. Mix well. Transfer to a large resealable bag or pastry bag. Snip the end off of the bag. Place your egg whites on a platter and pipe the filling into the whites. Dust with smoked paprika. Refrigerate until serving.
Enjoy!
I did not have asparagus on my grocery list but my grocery store had just put some out and it looked really good. I could not resist grabbing a bunch! I did not follow a recipe but just threw this side dish together with just a couple other ingredients that I had on hand. Jim and I both really enjoyed this asparagus dish and will be making this often.
INGREDIENTS
1 bunch of Asparagus, bottoms trimmed
2 Tablespoons of olive oil
Salt
pepper
1/2 cup Gruyere cheese
DIRECTIONS
Move your oven rack onto the upper portion of your oven and turn the oven to broil. Leave the oven door ajar.
On a foil lined baking sheet add the asparagus layering them on an even layer. Drizzle with olive oil, add a pinch of salt and pepper. Grate the gruyere cheese over the asparagus. Place in the oven still leaving the door slightly open. These cook very fast so it’s important to watch them. When the cheese is melted and the asparagus is lightly crisped they are done. This took me under 10 minutes but if you have larger asparagus it may take just a slightly bit longer. Serve warm.
Enjoy!
I told you yesterday about the Steel Chef Competition with Chef Michael Symon and receiving his book. This recipe comes from the book, our friend Ann that we went to the event with messaged me the next day that she had made this smoothie and how much she enjoyed it. I just happened to have all of the ingredients on hand and went right into the kitchen to give it a try. I liked this smoothie and would make it again, robby did not love it. I was absolutely stunned with how much heat came through with the cayenne pepper, for a small amount it packs a punch.
INGREDIENTS
1 small banana
2 cups packed spinach
1 cup fresh or frozen blueberries
1 cup unsweetened almond milk (I used fair life)
1/4 cup walnut haves
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
DIRECTIONS
Combine all of the ingredients into a blended and blend until smooth.
Serve.
Enjoy!
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