4 Easy Steps for Sriracha and Honey Baked Chicken

Hello all,

I was looking to try something new. I realize that when it comes to cooking…..I often try something new, last minute. Thankfully it works out in my favor. Now it’s time to share but before I do……this recipe had the house smelling wonderful. When it was done cooking and cooled a bit….I had the family do the usual taste test. Can I just say soooooo delicious? Juicy and tender with a hint of sweetness and hint of a spicy kick.
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OK, so let’s get cooking so you can see for yourself.

Ingredients:

3+ pounds of chicken legs/wings/or thighs
1/3 Cup of Sriracha
1/3 Cup of Honey
2 TBS of Grapeseed Oil (or oil of choice)
1 Tbs of Sesame Oil
1 Tbs of Amino Acid or Soy Sauce
1 tsp of garlic powder, onion powder and black pepper

Instructions:

1. Soak chicken in water and 1/2 Cup of vinegar (white or apple cider vinegar.) For 20 minutes if it’s already thawed and if frozen for about 1 hour. Next drain, rinse and dry. ( I soak my chicken in vinegar for 2 reasons, it helps to tenderize and clean the chicken.

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2.  Pre-heat oven to 425°. Season chicken with garlic, onion powder and black pepper. Place in a large bowl.

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3. Mix together in a medium size bowl your Sriracha, Honey, Grape Seed oil, Amino Acid, and Sesame Oil. Pour over chicken, toss, to get every piece coated. Cover and place in the refrigerator to marinate for 30 minutes.

4. Place on a parchment lined baking sheet. Pour the excess marinade over you chicken. Bake for 45 – 50 minutes.

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When it’s done let cool and enjoy.

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Until Next Time,

Sewloveable ☺

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Spicy Stove Top Mac and Cheese

Hello all,

Can you say “Cravings”.  I have been craving Macaroni & Cheese. So finally I gave in and made some.

Ingredients:

1 bag or box of Organic Fusilli Whole Grain Pasta
2 tablespoons unsalted butter,
1/2 teaspoon of Sea Salt
1/2 teaspoon Cayenne ( less if you want less heat)
1/2 teaspoon of Red Pepper Flakes ( less if you want less heat)
1/2 teaspoon of cracked black pepper
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
1 Cup of plain unsweetned Almond Milk

Directions:

In a large bowl, combine cheeses and cornstarch; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In saucepan on medium heat add milk and 2 tablespoons butter. Stir in cheese mixture and spices. Once cheese has melted, about 2-3 minutes; add your cheese sauce to the pasta and stir well to evenly incorporate. Top with a little black pepper, red pepper flakes and cayenne.

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Enjoy & Happy Cooking,

Sewloveable