Sweet, spicy, crispy. Chicken at its best. This tastes like really good take out. Pair with a green salad, or rice to make a perfect weeknight meal. I make the marinade in the morning or night before so the chicken absorbs lots of flavour. This marinade works for up to eight chicken thighs or drumsticks, or a dozen chicken wings.
honey garlic sticky chicken
2 cloves chopped garlic
4 heaping tablespoons honey
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
2-3 tablespoons siracha (depending on how spicy you prefer)
6-8 chicken thighs or drumsticks
Mix marinade and pour over chicken. If making chicken wings reserve half of marinade to brush on wings in last 5 minutes of cooking. Bake at 400 degrees on a parchment paper lined cookie sheet for 25-30 minutes, flipping halfway through. Broil for an additional 2 minutes, if you like.
Roasting is my favourite cooking method for vegetables, hands down. Texture wins every time. Crisp and browned on the outside and moist and flavourful inside. If hosting people for dinner. I often make this earlier in the day and just reheat. They’re that good. Nourishing, unpretentious and earthy with a touch of cumin. This could easily pass for a Thanksgiving, Christmas or holiday side dish. Delicious made into a frittata or thrown with some arugula and goat cheese for a lunch the next day. Serves four.
roasted root vegetables
1 carrot chopped
1 red onion chopped
1 large sweet potatoe roughly peeled and chopped
2 yukon gold potatoes roughly peeled and chopped
50 ml of olive oil
Salt and black pepper to taste
Pinch of red pepper flakes
Heaping teaspoon of cumin
Bake at 375 degrees for 40 minutes, flipping halfway.
This is a pasta you’ll want to steal just one more bite of. I too have been a victim of the devil’s ways. The combination of sundried tomatoes, garlic, shrimp, chili creates that savory umaminess that I really love. Easily doubled for four or leftovers for tomorrow. And takes from 15-20 minutes start to finish.
Diablo shrimp pasta
16 shrimp fresh or if frozen slightly thawed and tails pinched off
Half of a jar tomato passata
1 onion diced
6 sundried tomatoes roughly chopped
3 cloves garlic chopped
Olive oil for pan and 1 teaspoon balsamic vinegar
Smidge of oil from the jar of sundried tomatoes
¼ teaspoon chili powder (more if spicier preferred)
6 turns of fresh ground black pepper and salt to taste
Pasta cooked to package (I like tagliatelle, spaghetti, linguini)
Sautee the onion in olive oil and a shake of salt until fragrant. Add the garlic, and then shrimp and tomatoes. Time for the pepper and chili powder. The chili is a matter of taste. A quarter of a teaspoon will impart little to any heat, so increase as you like. Stir in the tomato passata just as the shrimp start to turn opaque. They’ll finish cooking in the sauce and stay tender. Simmer for 3 minutes and then add the balsamic and tomato jar oil. Toss the cooked pasta in the sauce. Turn onto plates and skip parmesean in favour of chopped Italian parsley if you like to garnish. Serves two. Enjoy!