This Slow Cooker Honey Soy Chicken is an easy weeknight dinner recipe featuring slowly braised chicken thighs coated in a sweet and spicy sauce of pineapple juice, honey, soy sauce, and sriracha.
How was everyone’s Thanksgiving? Eat way too much? Have to unbutton your pants to squeeze in dessert? …or were you one of the smart ones that wore sweatpants or stretch pants to the table? And if that’s the case, you are a Thanksgiving pro. Good work.
Asheley had to work on Thanksgiving, which was a total bummer. It’s one of the “perks” of working in a hospital I guess. People don’t take off from going to the ER just because it’s a holiday unfortunately. But since she worked Thanksgiving, that means she’s going to have off Christmas Eve and Christmas. It’s a good trade-off, right?
Well, the Thanksgiving leftovers are all (sadly) gone at this point. I did a good job of making those bad boys last all weekend long. And although I totally love all things Thanksgiving, I’ve now happily started rocking out to my Christmas tunes in the car and have the house (halfway) decorated for the big day.
You can never go wrong with quesadillas at dinner. Adding in authentic Korean kimchi and thick-cut bacon? It’s a whole new level of flavor awesomeness and an easy way to introduce your family to Korean flavors!
I’ve never had a bad quesadilla. I mean, even bad quesadillas are still good quesadillas. It’s pretty hard to ruin a beautiful sandwich of flour tortillas, melted ooey gooey cheese, and whatever other fillings are crammed inbetween. Am I right or am I right?
Of course some quesadillas are better than others. I’ve grown pretty close to the Buffalo Chicken Quesadillas with Avocado Ranch Sauce. We’re BFF’s. And although I kind of feel bad for sneaking around behind its back with these Kimchi-Bacon Quesadillas, I kind of don’t. Because there’s plenty of quesadilla love to go around in this house.
Here’s an easy way to introduce the flavors of Korea to your family. Give your next taco night a creative twist with these Korean Steak Tacos with Kimchi and Gochujang Aioli!
I grew up eating an awesome variety of different foods. Indian. Thai. Korean. Japanese. No, not really. My dad is pretty much the epitome of picky eaters, so the craziest we got come dinner time was ordering the most inauthentic food possible from the lame Chinese takeout place down the road from our house. Sesame chicken, anyone?
When Asheley and I have kids, it’s pretty much my number one mission to get them eating an eclectic mix of ethnic foods as early as possible. If they eat a big variety of foods early on, they won’t be picky eaters, right? I hope it’s that easy. Is it that easy? Probably not.
But anyway, these Korean Steak Tacos with Kimchi and Gochujang Aioli is a pretty gentle transition into the world of Korean food. Your kids will be way too busy thinking about the word taco to even notice they are experiencing new, exciting flavors. Well, that’s the plan at least.
A hearty and flavorful Korean burrito rice bowl filled with bulgogi-style steak, kimchi, pico de gallo, avocado, and a homemade gochujang aioli.
Growing up, if you asked me what my favorite foods were, I’d most likely tell you all things Mexican and mint chocolate chip ice cream. Specficially, mint chocolate chip ice cream from Friendly’s. Now that I’m older and am blessed with a more refined and dignified palate, I’m more drawn to… oh heck, I still love Mexican food and Friendly’s mint chocolate chip (with caramel… seriously, try it). But more and more, if you ask me what I want for dinner, it’ll be some variation of Asian food. Korean. Sushi. Thai. Indian.
So do you know what’s super awesome? When I can get all wacky and crazy at home and combine my nostalgic and familiar love of Mexican food with the flavors of Korea. And rice bowls are just pretty darn awesome in general, aren’t they? I mean come on, it’s a complete meal in a bowl! (more…)
An indulgently delicious and perfectly moist Gluten-Free Chocolate Peanut Butter Cup Cookie recipe. Seriously, these creative gluten-free cookies are addictively good!
So I know at this point we are supposed to be 100% focused on all things Thanksgiving (and Christmas apparently*, as the massive bombardment of t.v. commercials are telling me), but Halloween is actually still on my mind. My good friend Kristie apparently enjoyed a healthy dose peanut butter cups at our little Halloween soiree a couple weeks back, as evidenced by the pile of orange wrappers conspicuously stacked where she sat most of the night.
I was a bit surprised by her impressive peanut butter cup consumption, but not for the reason you may suspect. She’s intolerant to gluten and needs to follow a pretty strict diet. Could it be that peanut butter cups are gluten-free? Indeed they are, as Kristie confirmed for me (and I reconfirmed on their website).
*side rant: Advertisers, I get it. You want to get us thinking about Christmas as early as possible. But can’t we enjoy and celebrate one holiday at a time? Don’t even get me started on hearing Christmas songs on the radio. I’ll boycott your station until the day after Thanksgiving, at which time I will happily surround myself with the sounds of the season. But until that time, let’s enjoy the season we’re in. Phew, thanks for that vent-fest. Back to these cookies.
A quick, easy way to jazz up that boring old rice and get a whole lot more fun and flavorful with this Korean-inspired Kimchi and Bacon Fried Rice.
Do you remember your earliest memory of food? Mine was as a toddler, when I stole a bagel from the kitchen table and hid in a closet, hoping no one would find me until I was finished devouring my doughy contraband. That’s right, I was a bit of a rebel. Once my bagel bandit days were over, new food traditions slowly came about. My mom’s weekly batch of her killer chocolate chip muffins (ones that to this day, even with the recipe, don’t taste like hers… I swear she left something out on the recipe card so that we have to rely on her for all eternity). Her chicken fajitas for life’s most celebrated events. And yes, although I’m not proud to say it, Dunkin’ Donuts for every birthday breakfast.
We all have some sort of traditions or early memories tied to food, don’t we? It especially rings true when it comes to holiday dinners. Anyone else need to make those mashed potatoes precisely like Grandma used to or make darn well sure that Aunt Edna’s famous sweet potato casserole makes an appearance every year for Thanksgiving ?
My favorite fall dessert gets a makeover with this Apple Crisp Ice Cream recipe. Apple Crisp with Ice Cream? Delicious. Turning Apple Crisp into Ice Cream?! It just may be my favorite creation yet.
There was a time in my life (pretty much from birth through my early 20s) where I was a strong proponent of the fact that any dessert containing fruit could not be classified as a dessert. It was a snack. No matter how much sugar or chocolate it contained or how bad it was for me, if fruit was involved, I called it a snack. Who knows why. I was weird back then.
I pretty much refused to eat anything with fruit in it at dessert time. I was a pretty annoying kid. But then one day I decided to finally try my mom’s apple crisp. It was nothing overly unique. In fact I think she uses the recipe from her old beat up Betty Crocker cookbook. But at that moment, my life changed forever. Apple Crisp. Where were you all my life?!
It’s fall. The leaves are changing, pumpkins are popping up on almost every doorstep in the neighborhood, and shockingly enough, the weather has stayed on the pleasantly warm side. Asheley just came home with a measely six bags of Halloween candy. Six! We’ll defintiely need more. There is a small army of children in our neighborhood, and I’ve been known to have a small addiction to fun-size candy this time of year.
She thankfully came through with my requested Kit Kats and Twix, although I’m not sure if they will last through next week. Her attempt to hide the candy from me was quite futile, as I quickly found it and devoured a couple (okay, four) pieces.
With all that candy in the house, a healthy fall pasta recipe is welcomed at dinnertime. This butternut squash that we obtained through our weekly CSA program has been staring at me for days on the kitchen counter, as was the bunch of spinach sitting in our fridge. Looking out our back window, I spotted some cherry tomatoes that braved the fall weather and were begging to be picked. Pasta with Roasted Butternut Squash, Greens, and Ricotta… dinner was born.
This final installment in the Slow Cooker Buffalo Chicken saga just might be my favorite. The Slow Cooker Buffalo Chicken Sliders with Avocado Ranch Dressing were pretty darn great. No one can deny the decadent deliciousness of Buffalo Chicken Quesadillas . But these Bacon Wrapped Buffalo Chicken Jalapeño Poppers… besides being a mouthful to say, well, they are pretty epic.
I actually had grand plans to serve these creative jalapeño poppers this past weekend at my church’s annual men’s retreat. Every October, 40 or so of us men take a weekend trip to a retreat center/inn/cabin/hobbit house in Pennsylvania. It’s a great time to spend getting to know some new faces in the church, grow in our faith, and do manly things like poker (not me), smoke cigars (not me), go to a shooting range (not me), and play golf, Settlers of Catan, and eat way too much junk food (me, me, and me).
So anyway, I was going to make these for the guys with the leftover Slow Cooker Buffalo Chicken I made for our opening feast Friday Night, but there was literally none left. They ate it all. Every last morsel. Devoured might actually be the more correct word. Moral of the story. Save some of your buffalo chicken to make these, because it’s totally worth it.
You are down to the last little bit of Slow Cooker Buffalo Chicken. Definitely enough to warrant a snack, but it’s totally not going to cut it at the dinner table. Or will it. From afar, just when you abandoned all hope and are dialing for take-out pizza, comes your knight in shining armor. The one that can transform the dregs of all your leftovers into a complete and utterly fantastic meal that everyone at the table will be excited to devour.
That’s right people. Quesadillas are our best friend. I always make sure to keep the fridge locked and loaded with flour tortillas and some shredded cheese for just these types of occasions. And you totally should too.