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Posts Tagged ‘quick’

Ginger, Lime and Sriracha Chicken

Wednesday, March 23rd, 2011

Tom and I have been trying really hard to eat home more often then we usually do. When we get busy or tired we end up just ordering in or going out to dinner. We just want to eat healthier and a good way to do that is just to make a quick meal at home. This recipe was so quick and utilizes very little effort so it was great way to accomplish our goal of eating at home. The recipe also calls for very little ingredients most of which I usually have at home. Many of you probably don’t have scallions lying around but it’s always good to have. If you don’t need them for another recipe you can always throw them into rice or an omelet. So when you are busy and need a quick meal to make at home I hope you consider this recipe. Enjoy!

Ginger Lime and Siracha Chicken II

4 bone in chicken thighs

Salt

Pepper

3 scallions, minced

1 teaspoon ginger

½ teaspoon Siracha sauce (more or less to taste)

Zest of 1 lime

Juice of 1 lime

 

Preheat oven to 350 degrees F. Place oven rack in the lower third of the oven.

In a small bowl mix together the scallions, ginger, sriracha, lime zest and lime juice. Lift the skin of the chicken thighs and place the scallion mixture under the skin. Any scallion mixture that is remaining drizzle over the chicken.

Season the chicken thighs with salt and pepper. Place the chicken thighs skin side down on a baking sheet. Bake for 6 minutes.

Chicken ThighsSeason chicken with salt and pepper Stuff the scallion mixture under the skin

Turn on broiler, broil skin side down for 6 minutes. Turn the chicken so it is skinned side up. Continue to broil until the skin is crisp and the chicken is cooked through approximately 6-8 minutes.

Cooked Chicken

Serve and Enjoy!

Ginger Lime and Siracha Chicken

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Posted in Recipes | 12 Comments »

Miso Glazed Cod

Friday, October 22nd, 2010

Last week was a long and tiring week and also very busy. I am just not cut out for an almost 12 hour shift and still going to work on time the next day. It took me several days to recover from the madness. This week was just as busy because it was a week full of meetings. When I come home from a crazy day the last thing I want to do is cook a labor intensive meal. I have some very quick recipes that I go to to make those nights a little easier for me. A lot of those recipes include fish. Fish just cooks up so quick that it really makes my life easier (it also defrosts faster when needed).

Miso is something that I had never cooked with before. I have eaten it tons of times but have never actually used it in a recipe. I have actually passed up a lot of recipes because I never could think of where to get miso locally without having to go into Flushing. The other day on my walk home from the subway it finally clicked and I remembered that I pass an Asian fish market on my way home. So low and behold they had miso this whole time. Now that I found miso I figured I would try it out on cod (which I have had many times with miso in restaurants). This is the first recipe I made with miso and it came out really good (a little over cooked but that is my fault for not watching it). I plan on making some more things with miso, so stay tuned and enjoy this one for now!

1/8 cup of miso

1 tablespoon brown sugar

1 oz mirin

1/2 teaspoon sesame oil

1/8 cup of rice wine vinegar

1/2 tablespoon grated ginger

4 cod fillets

Salt

Pepper

Scallions, for garnish

Preheat the broiler to high.

Place the miso, brown sugar, mirin, sesame oil, rice wine vinegar, and ginger  in a bowl. Using an immersion blender, blend the ingredients together (you can also use a whisk). Salt and pepper the cod fillets. Pour the mixture over the cod and allow it to marinate for at least 30 minutes. Once marinated, place cod under the broiler and cook until the fish is no longer translucent in the center, about 8 minutes (adjust the time according to the thickness of your fillets, thinner cod needs less time and thicker cod needs more time).

Sprinkle with scallions. Serve warm and Enjoy!

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Citrus and Breadcrumb Crusted Mahi Mahi

Saturday, April 17th, 2010

I know I haven’t posted in a couple of days. This week has been quite hectic and I have not been around. It was a week filled with extra classes, homework assignments and travel. I got to spend the night up in Hyde Park and had a wonderful lunch at the CIA while cheering on the graduate. We get to celebrate some more this weekend with a dinner at Peter Luger’s. Due to my culinary events I have gathered great ideas and posts for the upcoming week and can’t wait to share them with all of you.

Tonight was the first night all week that I have even been able to cook. I needed something light since we have been eating out all week. I also had limited supplies (I desperately need to go grocery shopping). This recipe took no time and was delicious. Enjoy!

1/3 cup whole wheat breadcrumbs
Zest from 1 lemon
2 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon Salt, plus more for seasoning
1/4 teaspoon Pepper, plus more for seasoning
2 fillets of mahi-mahi
Juice from a half of lemon

Preheat oven to 425 degrees F.
In a small bowl mix the breadcrumbs, garlic, lemon zest, olive oil, salt and pepper. Set aside.

Salt and pepper the mahi-mahi. Juice the 1/2 of lemon right over the seasoned mahi-mahi. Top with reserved breadcrumb mixture. Bake in over for 10-15 minutes, until the mahi-mahi is cooked through. If you want to have the breadcrumbs browned more than when it comes out of the oven turn on your broiler and broil until you have reached your desired brownness. Serve and Enjoy!

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Sesame Crusted Tuna

Thursday, March 18th, 2010

After doing a lot of cooking and research for St Patrick’s Day I needed to eat/cook something that had no resemblance to Irish cooking (well Irish-American cooking). We like to try to have fish once a week if not more so I felt like that was a perfect choice. I had not made this recipe in a long time so I thought that it would be a good recipe to break the redundancy. I hope you enjoy, it is very easy and very quick.

2 6 ounce tuna steaks

2 tablespoons soy sauce

1 teaspoon lime juice

1/2 teaspoon sesame oil

1/2 teaspoon grated ginger (or more depending on taste)

Pepper

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

2 tablespoons olive oil, divided

Place the tuna steaks in a large bowl or shallow dish. Mix the soy sauce, lime juice, sesame oil, and ginger in a small bowl. Pour on top of the tuna steaks. Marinate 30 minutes to an hour.

Place 1 tablespoons of olive oil on a plate. Place the black and white sesame seeds on a separate plate. Stir combine. Take a tuna steak and place one side in the olive oil to coat. Then place the tuna olive oil side down into the sesame seeds. Repeat with second piece of tuna.

Place the remaining tablespoon of olive oil in a saute pan that will fit both tuna steaks. Heat pan on medium. Once the olive oil is heated place both tuna steaks sesame seed side up. Cook on each side for 3-4 minutes for rare tuna steak (cook longer for a medium to well tuna steak). Serve and enjoy! I served it over white rice with green-beans on the side (recipe to come).

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