Well, here I am...no longer on borrowed (computer) time {yippee}. Now...still playing catch-up. It's just so hard to get things done when pesky little things...like jobs...get in the way. The only good thing about not having a working computer in the house for a few days was that I got so many other things accomplished.
I finished our latest Cook the Books Club selection in 2 days (now what to make!), I cleaned up the dust bunnies, er ah...cat hair whisps... in places I had been neglecting, I even watched some t.v.
Asian-inspired Grilled Chicken Legs
Grilled chicken legs that have been marinated in a combination of Asian-inspired flavors.
by
Prep Time: 5 minutes + 2 hours to marinat
Cook Time: 30 mins
Keywords: grill entree chicken peanut butter Asian
Ingredients (serves 4-6)
- 10 Chicken Legs
- 1/3 cup olive oil
- 1/3 cup peanut butter
- 3 cloves garlic, minced
- 2" piece ginger, peeled and minced or grated
- 1 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red chile flakes
Instructions
Place chicken legs in a gallon-sized baggie or a baking dish.
Whisk all of the marinade ingredients together and pour over the chicken legs. Seal or cover and let marinate in the fridge for 2-4 hours.
Heat your grill or grill pan to medium-high heat. Lift the legs out of the marinade and place on hot grill or pan, turning often, until cooked through, ~30 minutes (should register 165° F on an instant read thermometer).
I discarded the leftover marinade, but next time I may try pouring it into a small pan and bring to a boil, then cooking until reduced to a thick sauce to brush on during the last couple minutes of cooking time.
Special Fried Rice
Whip up a batch of this delicious fried rice to accompany your favorite Asian-inspired dish.
by
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: stir-fry side rice eggs Asian
Ingredients (serves 6-8)
- 1 quart cooked rice (Jasmine rice is nice here)
- 3 tablespoons vegetable oil, divided
- 4 large eggs, beaten
- 3 cloves garlic, chopped
- 1" piece of ginger, peeled and minced
- 1 cup shredded carrots
- 1 1/2 red bell peppers, diced
- 6 scallions, sliced thinly on the bias
- 1 cup fresh or frozen peas
- 1/3 cup Tamari or low sodium soy sauce, or more to taste
Instructions
Heat large non-stick skillet over high heat.
Add 1 tablespoon of the vegetable oil. Add eggs, scramble and remove.
Add the remaining oil to the pan. Add garlic, ginger, carrots, scallions. Stir-fry until just tender, 2-3 minutes. Stir in the rice.
Incorporate the eggs into the rice. Let everything cook for another couple of minutes.
Stir in the peas and tamari, then cook for another minute before serving.
-slightly adapted from My Tasty Treasures
While all of that was going, I added some oil to a pan with chopped garlic, ginger and crushed red chiles. Then I added thinly sliced crimini mushrooms, bok choy, yellow bell pepper and some bean sprouts. Stir fry them up to your liking.
Serve everything together for one great meal!
