Lime Sriracha Chicken

This is a simple recipe that brings the freshness of lime and spiciness of Sriracha together. My husband loves putting Sriracha on everything, so why not add it to a marinade?

With LOVE from Texas,
The Pint-Sized Mayo

Lime Sriracha Chicken

4 Servings

Ingredients:

• 1 pound boneless, skinless chicken thighs (you can substitute thin cut chicken breasts)
• salt
• black pepper, freshly ground
• 1/2 yellow onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 lime, zested and juiced
• 2 garlic cloves, minced
• 2 tablespoons Sriracha
• 1/4 cup cilantro, for garnish

Directions:

On a clean surface, wash and pat chicken dry. Season each side with salt & pepper, and then place the chicken in a gallon sized bag with the onions.

In a bowl or a measuring cup, add the olive oil, lime zest and juice, Sriracha, and garlic. Whisk together, and pour into the gallon bag with the chicken and onions.

Massage and toss the meat around to coat well. Seal the bag and place in the refrigerator 1-2 hours.

Once time has elapsed, remove the bag from the fridge, and preheat oven to 400°F. Pour the bag contents in a large oven proof skillet or dutch oven.

Place the skillet/pot in the oven, and bake for 25 minutes. Then set the oven to broil, and allow the chicken to cook for an additional 5 minutes. Remove from oven, and allow to cool for 2-3 minutes.

Serve with cilantro and additional Sriracha if desired.

Enjoy!!

 

 – From Cafe Press

Grillades

Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.

With LOVE from Texas,
The Pint-Sized Mayo

Grillades

6-8 Servings

Ingredients:

• 5 cloves garlic, minced
• 2.25 teaspoons salt
• 1.25 teaspoons black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1/3 cup dry red wine*
• 1 (14.5 ounces) can petite-dice tomatoes, drained
• 1.5 cups beef broth
• 2 teaspoons red wine vinegar

*I used our favorite Cabernet Sauvignon, J.Lohr. And as always, I reserved the remainder of the bottle to drink with the meal. (Well minus the glass I drank while at the stove. ;))

Directions:

In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.

Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.

Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.

Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.

Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.

Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.

Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.

Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.

Return the meat to the pan by gently placing it in the veggies and sauce.

Reduce the heat to a low simmer.  Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.

Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.

Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.

Serve with grits!

Enjoy!!

“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively

Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Slow Cooker Beer Bratwursts

This year some of our friends got to go to Oktoberfest in Germany. Since we couldn’t join them, I decided to make a little German meal at home. I served this easy slow cooker meal with my cheese spätzle.

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Beer Bratwursts

4 Servings

Ingredients:

• 1 medium granny smith apple, peeled and roughly chopped
• 1 red onion, julienned
• 5 uncooked bratwurst links
• 2 cloves of garlic, smashed
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bottle (12 ounces) amber ale (I used Shiner Oktoberfest.)

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them. I also like to spray mine with non-stick cooking spray just to avoid the food sticking. (Better safe than sorry in our household.)

Layer the apples and onions at the bottom of the slow cooker.

Next place the bratwurst and garlic on top.

In a measuring cup, mix the apple cider vinegar, brown sugar, mustard, salt, and pepper. Pour this over the layered mixture in the slow cooker.

Finally, pour the bottle of beer over everything.

Cover and cook on low for about 6-8 hours.

Serve warm alone or in a hoagie bun with a side.

Enjoy!!

“You can’t be a real country unless you have a beer and an airline – it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” -Frank Zappa

Pork Potstickers

Chinese take-out is delicious, but it can also be made simply at home. Pan-fried dumplings are of my favorite things to order. I am happy to eat them as a main course or appetizer. It’s even simple and impressive to make for a dinner party.

With LOVE from Texas,
The Pint-Sized Mayo

Pork Potstickers

Yields about 24 dumplings

Ingredients for the dumpling:

• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce, low sodium
• 2 tablespoons green onions, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon fish sauce (can substitute another teaspoon of soy sauce if wanted)
• 1 teaspoon chili garlic sauce
• 1/2 teaspoon ginger, minced
• 1 pound ground pork
• 1 (12 ounces) package wonton wrappers (You will only use about half of the package.)
• vegetable oil

Ingredients for the sauce:

• 2 tablespoons soy sauce, low sodium
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 green onion, thinly sliced

Directions:

Place the hoisin sauce, soy sauce, green onions, garlic, fish sauce, chili garlic sauce, and ginger into a medium sized bowl. Whisk ingredients to combine well. Next, add the meat, and mix gently until all is combined.

Fill a small bowl with water, and set up your assembly station. Place a spoonful of the filling into a wonton wrapper one at a time. To seal the edges, dip your finger into water and wet all the edges of the wonton wrapper. Press the edges tightly to close. Repeat with the remaining ingredients.

Place 2 tablespoons of vegetable oil in a large non-stick fry pan over medium heat. Place dumplings into pan. (Be sure not to crowd it because you don’t want them to get stuck together.) Then add enough water to the pan to reach about one-fourth of the dumplings height.

Place a lid on the pan, and let it sim­mer for about 5–7 minutes.

While the potstickers are simmering, place all the sauce ingredients in a small bowl. Whisk together until everything is combined. Set aside for serving.

Remove lid (most of the water should be gone). As the water evap­o­rates, the crust will start to brown on the bot­tom. Allow to fry until the bot­tom of the dumplings are golden brown, about 5 minutes. Repeat if all of the dumplings did not fit in the pan.

Serve warm with the prepared sauce and a side dish of rice or veggies.

Enjoy!!

“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne

Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Summer Peach & Chicken Salad with Honey Vinaigrette

As always, I love a good summer salad. This salad has some fruity goodness with all of the yummy fresh summer flavors.

With LOVE from Texas,
The Pint-Sized Mayo

Summer Peach & Chicken Salad with Honey Vinaigrette

2 Servings

Ingredients for the marinade:

• 1 tablespoon olive oil
• 2 limes, juiced
• 1 tablespoon honey
• 1/2 tablespoon ground cumin
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 2 chicken breasts, thin cut (I butterflied 1 thick one, and then cut it completely in half.)

Ingredients for the salad:

• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 3 cups salad greens (I used an arugula & baby spinach blend.)
• 1/3 cup grape tomatoes, cut in half
• 1 mango, diced
• 1 peach, pitted and sliced
• 1/4 cup pecans (unsalted or candied)
• 1/4 cup parmesan cheese, shredded

Directions:

In a medium sealable container, add all the marinade ingredients, except the chicken. Whisk to combine, and then add the chicken breast. Make sure you cover the entirety of both pieces with the marinade. Close the container and place in the refrigerator for at least 30 minutes.

Once the meat has been in the fridge for a sufficient amount of time, Place a medium skillet over medium-high heat, and add the marinated chicken breasts. Grill the chicken for 3-5 minutes per side. Once cooked, remove from grill, and allow to rest for about 5 minutes. Once rested, slice the chicken breasts.

While the chicken is cooking, place the honey, red wine vinegar, olive oil, salt, and black pepper in a small bowl or measuring cup. Whisk to combine, and set aside.

Prepare the plates for serving. Divide greens on each plate, and top with the tomatoes, mangoes, peaches, and pecans. Drizzle the dressing over the salad. Top with the sliced chicken and parmesan cheese.

Serve immediately.

Enjoy!!

“The ripest peach is highest on the tree.” – James Whitcomb Riley

Stuffed Pattypan Squash

Pattypan squash! This past weekend, my husband and I made a trip to the Hill Country of Texas. Much to our delight, it was littered with local produce stands. As one of our souvenirs, along with our 6 bottles of wine, we decided to get some home grown veggies and fruit. One of the gems we came away with was, yup, pattypan squash. I couldn’t say no to it’s cute shape. I ended up stuffing it and serving it as a gluten-free side dish during a weekday dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Stuffed Pattypan Squash

4 Servings

Ingredients:

• 4 small/medium sized pattypan squash (I picked out ones that were roughly the size of my palm.)
• 1 tablespoon olive oil
• 1/4 cup of baby brown mushrooms, diced
• 1/2 bell pepper, diced (I used red and green since I had some left over.)
• 1/4 cup white onions, diced
• 1 clove garlic, minced
• 1 cup brown rice, already cooked
• 1 tablespoon parmesan cheese, shredded
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup ricotta cheese, part skim
• 1/4 cup shredded cheese (anything you have on hand or your favorite – I used mozzarella)

Directions:

Heat a medium pot of water over high heat. Once the water comes to a boil, add the pattypan squash. Cook for 15 minutes. Once time has elapsed, remove from water, and allow to come to room temperature.

Preheat oven to 400°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray. Set aside for later.

In the sauté pan over medium-high heat, add the olive oil. Add the mushrooms, bell peppers, onions, and garlic. Cook until the veggies have softened, about 5-7 minutes.

Place the cooked vegetables in a medium mixing bowl, and add the rice, parmesan cheese, seasonings, and ricotta cheese. Set aside.

Take each squash, cut off the end with the stem so that they sit flat on the larger bottom side. Using a small paring knife, cut out a deep pocket.  Repeat with the rest of the squash. Keep half of the flesh you cut out, and eat or discard the tops (but not the stem if you eat it silly!).

Chop it up, and add it to the mixing bowl. Stir the contents of the medium bowl well.

Stuff each squash with the mixture, and place on the prepared baking sheet.

Place the baking sheet in the oven, and bake for 20 minutes.

Remove from oven and top with cheese. Return the sheet to the oven for 4-5 minutes, or until the cheese has melted.

Serve warm.

Enjoy!!

“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” – Mario Batali

Beer & Bacon Beans

Who doesn’t love bacon & beer? In general, I’m not a HUGE fan of beans. To my surprise, when I added beer and bacon to them, I found them super delicious. This is a side dish that’s easy to make for a couple of people or a crowd. I actually plan on making this as a side dish for some burgers and wings this summer at a rental house with some friends. Everyone is going to love them!

With LOVE from Texas,
The Pint-Sized Mayo

Beer & Bacon Beans

4-6 Servings

Ingredients:

• 4 slices bacon, cut crosswise into half-inch pieces
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cans (15 ounces) cannellini beans, drained and rinsed
• 1 (12 ounces) can shiner light blonde (or any other light beer)
• 1 cup low-sodium chicken broth
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Place a medium pot over medium heat. Add the bacon pieces, and cook until the fat is rendered and bacon is crisp and browned, about 5 minutes. Be sure to stir occasionally. With a slotted utensil, transfer bacon pieces to a paper towel lined plate to drain.

Increase heat to medium-high, and add onions, garlic, and jalapeños to the pot. Sauté until they have softened, about 3-4 minutes. Next, add the mustard and honey.

Stir and cook for 1 minute.

Finally add the beans, beer, chicken broth, vinegar, Herbes de Provence, salt, and pepper. Stir well and bring the mixture to a boil. Cook until most of liquid is absorbed, about 15-20 minutes.

Dump in the reserved crisped bacon, and stir.

Serve warm as a side dish.

Enjoy!!

“Better beans and bacon in peace than cakes and ale in fear.” – Aesop