Sesame Lime Chicken Thighs

Sesame Lime Chicken Thighs

The sound of rain just started to patter on the roof top above me. I am lying in bed, under a puffy duvet, and can hear the leaves rustle in the trees as the wind hits them. These are the mornings that make me want to put on my comfiest pants and stay in and go on an adventure in cooking.

When I'm not sure what to cook, I look in several places. First, my to do list (that might sound odd to you but I have a to do list that is all recipes I want to try). If none of them sound inspiring in the moment, or if they call for ingredients I don't have, and it's raining outside so I'd rather just stay in, I turn to my favorite food magazines.

I grew up on Martha Stewart Living: my mom subscribed to the magazine and I would read it diligently. Together we would pick out recipes to make.

Sesame Lime Chicken Thighs can be cooked in your skillet and are paleo friendly!
Sesame Lime Chicken Thighs

These days my two favorites are Saveur magazine and even Bon Appetit. When I want something international, I turn to Saveur. When I want something with a new creative twist--something that will pop- I turn to Bon Appetit. One of my good friends turned me on to Bon Appetit (she probably doesn't even know this--thanks Leah!) and this chicken recipes was inspired by one of their wing recipes.

This recipe may seem like quite a departure from my inspiration, and you're right for thinking so. But that's how it always goes: you just need a seed of inspiration, and then everything comes together from there. It's true for more that just cooking, in fact I think that's true for just about everything.

Sesame Lime Chicken Thighs

This chicken is smothered in a tangy and nutty sauce; the skin gets crispy; fresno peppers add a pop of color and a touch of sweetness. While not necessarily Asian, this dish has flavors of toasted sesame oil and fresh lime, so it pairs well with this Chinese Eggplant in Garlic Sauce and these Sesame Cabbage Fritters

What are your favorite recipe magazines?

Sesame Lime Chicken Thighs

Sesame Lime Chicken Thighs

Published April 11, 2017    |       |    Print This Recipe

Sesame and lime give this chicken bold flavor.

Serves: 6   |    Total Time: 45 minutes



Ingredients:

  • 6 chicken thighs (bone-in with skin)
  • 1/2 cup toasted sesame oil
  • 1/2 cup lime juice (2-3 limes)
  • 1 tablespoon cilantro, minced
  • 1 shallot, minced
  • 1 teaspoon ginger, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar or 2 tablespoons maple syrup

  • For serving:
  • 1/4 cup cilantro, minced
  • 1/4 cup basil, minced
  • 2 red fresno chile peppers

Directions:

  1. The morning before cooking the chicken, put thighs in a ziplock bag and add the sesame oil, lime juice, cilantro, shallot, ginger, garlic, and salt. Also to marinade for 8-12 hours.
  2. When ready to bake, preheat oven to 450°F. Pull chicken from bag and reserve marinade. Place chicken in single layer in skillet. Pour 1/4 cup of marinade into skillet, and place in middle wrack of oven. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and juices run clear.
  3. While this chicken cooks, pour remaining marinade into a sauce pan and bring to a simmer. Add the brown sugar. Allow to simmer for 10-15 minutes, until mixture begins to thicken to make a sauce. Remove from heat.
  4. To serve chicken, sprinkle fresh cilantro, basil, and sliced fresno peppers over chicken, and drizzle with the sauce from the marinade. Serve..

Roasted Cauliflower with Olives & Oregano

Roasted Cauliflower with Olives & Oregano

Cauliflower is one of those humble vegetables that can take on almost any flavor. It plays a supporting role in curries and stir fries. Even in a Cauliflower Gratin or Casserole, where one would think it would take center stage, the focus tends to be on the cheese or sauce or breadcrumbs on top. 

Whole, a head of cauliflower is heavy and hard to cut into. Once dismantled, it's florets are delicate and easy to break apart. 

Oregano, while less of a "blank slate," is similarly humble. Basil grows taller and lavender blossoms into soft purple blooms. Thyme and rosemary seem to get all of the attention, compared to oregano. But oregano is there, just as important in making Italian Seasoning and Herbs De Provence. 

Roasted Cauliflower with Olives & Oregano

Roasted together, the cauliflower and oregano become my favorite part of this dish. Kalamata Olives are like little savory salty jewels in between, and lemon adds a fresh pop. But in the end, I would make this even if I didn't have any olives or lemon in the house. They may be simple, but I could eat this dish even if it was just roasted cauliflower and oregano. They are the center piece, the protagonist, the lead role. For once, the other ingredients here (Kalamata olives and lemons) lift them up. 

"A great man is always willing to be little.”  ― Ralph Waldo Emerson, on humility
Roasted Cauliflower with Olives & Oregano

Roasted Cauliflower with Olives & Oregano

Published May 6, 2017    |       |    Print This Recipe

Roasted cauliflower with herbs and Kalamata olives.

Serves: 4   |    Total Time: 50 minutes



Ingredients:

  • 1 head of cauliflower
  • 1/2 cup Kalamata olives
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/2 lemon 
  • 2 tablespoons avocado oil

Directions:

  1. Preheat oven to 425°F. Chop the cauliflower into florets, and spread in a single layer on a cookie sheet.
  2. Scatter olives across pan, and drizzle with avocado oil. Toss to coat vegetables. Sprinkle with oregano and salt.
  3. Cut the lemon into wedges. Gently squeeze a few of the wedges over the cauliflower, and place wedges on cookie sheet.
  4. Bake for 40 minutes, until cauliflower is browning. Allow to cool 5 minutes before serving.

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Spinach & Gouda Soufflé

Spinach & Gouda Soufflé

Soufflé. Isn't funny how a single word can make us feel anxious, nervous, or even hungry? I think soufflé is one of those words that many of us associate with an impossible to achieve feat or a daunting task. Some of my think of how delicious they are, but most of us probably just get worried about them falling flat. What happened in food history to make us all feel this way? A soufflé is but an egg-y bread-like thing, not quite a quiche and not quite a popover, but somewhere in between. 

It's this feeling that made me want to write a slightly more technical post than usual. If you have soufflé questions... read on! And maybe try to make one some day soon: I think you'll fall in love.

What is a soufflé? A soufflé is a puffy, egg-based dish that can be made savory or sweet and has French origins. (Think quiche, but fluffier). It is known for the way it fluffs up in the oven, and deflates as it cools. 

Spinach & Gouda Soufflé

Ok, so what is a soufflé made with? Eggs! Eggs, eggs and more eggs. Most soufflés also have flour, which helps them keep their structure. For this recipe, I used cassava flour, which means the dish is gluten-free and grain-free, but many recipes use all-purpose wheat flour. From there, you can do what ever your heart desires: add cheese, like I did, or try a sweet version, with fruit or chocolate. 

Ok, sounds easy enough. What makes them rise so much? This all comes back to those eggs. When you make a soufflé, you separate the yolks from the egg whites, and then beat the whites until they are stiff. This puts a lot of little air bubbles into the egg whites. When you put the soufflé in the oven, those air bubbles expand, lifting the soufflé with them. The proteins in the egg become strong as they cook, giving the soufflé it's structure. 

Spinach & Gouda Soufflé

So then... why does a soufflé collapse? You may have heard that soufflés collapse when there's a loud sound, but I have yet to see this happen (maybe we're just too quiet!). You need not worry about your soufflé! All soufflés deflate a bit, this is just their nature. When you pull the dish from the oven, hot air eventually leaves the soufflé, and as a result, the dish begins to fall. This doesn't mean it will be any less delicious. If you want your guests to see your soufflé in all of it's glory, plan to work quickly, pulling it from the oven and putting it straight on the table. Either way, they'll be impressed. I promise. 

Many soufflés are baked in a large round baking dish, but I chose to bake these in my popover pan. The pan is quite deep, so each soufflé is nice and tall, and now everyone can have their own. Perfect for a brunch party! You can also bake them in ramekins or a muffin pan. Just be sure to put a cookie sheet underneath to catch any drips and save you from cleaning the oven later! 

It's a snap, all you have to do is try! 

Spinach & Gouda Soufflé

Spinach & Gouda Soufflés

Paleo, Primal, Grain-Free    |       |    Print This Recipe

Soufflé is an intimately word but don’t let that stop you: they are really just gloried, fluffy spinach and egg quiches.

Serves: 6   |    Total Time:



Ingredients:

  • 4 eggs, yolks and whites separated
  • 4 cups baby spinach, packed
  • 4 tablespoons butter, plus some for greasing the pan.
  • 1 cup milk
  • 3 tablespoons cassava flour
  • 1/2 cup shredded gouda cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • Dash cayenne

Directions:

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon of butter in a skillet and add spinach to pan. Cook spinach, stirring occasionally, over medium heat until wilted and soft. Place in a mesh strainer, and press spinach with the back of a spoon to squeeze out any excess water. Set aside.
  3. In a small sauce pan, melt remaining 3 tablespoons of butter over low heat. Add milk and cassava flour to pan, and whisk until smooth. Bring to a simmer, and then remove from heat.
  4. Place egg yolks in a medium sized mixing bowl. Pour milk mixture into yolks, while it’s still warm, and whisk quickly until smooth. Add salt, pepper, nutmeg, and cayenne. Then, stir in the spinach and shredded gouda.
  5. In a separate bowl, beat egg whites with an electric mixer until stiff glossy peaks form: about 5 minutes. Add half of the yolk mixture to the whites, and use a spatula to gently fold them in. Add the other half, and fold in. Do not over stir this mixture.
  6. Grease a pop over pan or individual ramekins generously. Fill each about 3/4 of the way with egg mixture. To prevent any over flow in your oven, place the pop over pan or ramekins on a cookie sheet. Place in oven and reduce heat to 375°F. Bake for 20 minutes, or until soufflés are puffed up and golden on top.
  7. Soufflés will begin to fall once removed from the oven (don’t worry about it, that’s just what they do!). Serve immediately. Optional: sprinkle with extra finely grated cheese.