Cooking Method: Marinating
Sweetcorn Slaw
This Sweetcorn Slaw recipe is from Plenty More by Yotam Ottolenghi. It has shredded cabbage and carrots with plenty of fresh sweet corn that is chargrilled in a ridged pan to give it a hint of smokiness. I didn't have a red onion, so I substituted sliced green onions, which worked well.
By - Yields: 6 Servings
Fire Crackers
I came across this crazy recipe for Fire Crackers in Southern Living magazine. They are also known as Alabama or Cowboy Crackers. The recipe seemed so strange to me, that I decided to make them. Truth be told, I only used 1 sleeve of crackers. I thought it might be a bit much for my husband and me to eat an entire box of oil-saturated saltines! I like anything hot and spicy! You have to leave them overnight in a Ziploc bag before you bake them. And it turns out they are really good, especially with an ice-cold beer!
- Prep: 5 mins
- Cook: 15 mins
Sheet Pan Chicken with Fennel & Orange
I found this Sheet Pan Chicken with Fennel & Orange recipe from Waitrose, which is a British supermarket. I have to say, their recipe was wrong! I fixed it and it's delicious. Fennel has a strong licorice flavor, though when it's cooked mellows out and becomes lighter. The fennel fronds may be used as a garnish to other meats or roast fish, or chop it and use them instead of parsley and dill in sauces and soups. The best thing about these sheet pan dinners, is that there isn't much to clean up!
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Turmeric Honey Salmon with Coconut Crisp
I think I have about 28 salmon recipes on my blog. I am always trying to come up with new and different ways to make it. I saw this recipe from the December issue of Bon Appétit and was intrigued. However, I changed the recipe completely. I guess you could say the recipe was inspired by Bon Appétit! The coconut crisp brings texture and heat to the salmon.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Pickled Harissa Corn Relish
Make this Pickled Harissa Corn Relish while corn is in peak season. It's great served over cumin-rubbed grilled ribeyes, shredded pork or burgers.
- Prep: 15 mins
- Cook: 5 mins
- Yields: Makes 2 Cups
Simple Marinated Chicken Thighs
My daughter Grace made these Simple Marinated Chicken Thighs, which uses a Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes, and because it’s more paste than liquid, it clings to meat or seafood for major impact in a short amount of time.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Spicy Lightly Pickled Cucumbers
These Spicy Lightly Pickled Cucumbers are simple and quick to make. They are spicy, sweet and crunchy. What more could you want in a pickle?
- Prep: 5 mins
- Yields: 8 Servings
Buttermilk-Marinated Roast Chicken
I made everything from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat. I woke up and just cooked. Actually, I had to marinate this chicken the day before and also, I made her focaccia, which I started the day before. Anyway, it was my idea of fun and relaxing. Her Buttermilk-Marinated Roast Chicken, which is the epitome of tender and delicious. It's so simple, just chicken, salt and buttermilk. The buttermilk helps to tenderize the chicken and it does just that!
- Prep: 5 mins
- Cook: 1 hr
- Yields: 6 Servings
Kung Pao Chicken
This Kung Pao Chicken is a copycat version from Panda Express. I love Chinese takeout food, but I know that it’s very high in sodium and fat. This is classic Chinese dish is easy to recreate at home.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Servings
Zucchini Marinated with Lemon & Mint
Zucchini is transformed when it’s sliced very thinly and it marinated in a lemony vinaigrette. You should assemble this dish at least four hours before you wish to serve it so that the zucchini has time to soak up the lemony marinade.
- Prep: 20 mins
- Yields: 4 Servings
