EZ Breezy Chicken and Veggies: Teryiaki Chicken Thighs and Roasted Veggie

I have reached that point...the point that I can no longer look or eat another boneless chicken breast (at least for this week). So I invested in some boneless, skinless chicken thighs that were on sale at my grocery store this week. When I got the chicken thighs home, I looked through them and cut away some of the pieces of fat that were left behind (the last thing anyone wants to do is bite into a yucky piece of chicken fat.) After that step, there really is not much to do with this recipe! That is how simple this is! In fact, it is so simple that I am not even listing my ingredients!

Just choose your favorite teryiake marinade, soak over night and grill the chicken thighs until juices run clear. Roughly chop 2 red onions and 4 carrots and roast in the oven with olive oil, salt and pepper for 25 minutes at 450 degrees. That's it! Now set-up your outdoor table, pour two shots of Sake and sip, serve, bite, chew, swallow and repeat! I promise that this will not only be easy but one the most tender chicken dishes you eat!

Soy Citrus Salmon and Thai Peanut Slaw

In the summer months when evenings are longer and the weather is nicer, I try and get out of the house as much as possible to enjoy those few warm months we are blessed with in Chicago. Therefore, my meals tend to be quicker and less fuss.
I always found that slaws can be easily made with minimal work and maximum flavor and vitamins. Salmon is always a good go to fish for something nice and quick.

I came up with this meal last week when I came home late from being outdoors all day! The fish only took 30 minutes to marinate and during the time that it marinated I made my slaw.

Happy Summer everybody I hope you will enjoy it as much as I do!


Soy Citrus Salmon and Thai Peanut Slaw


Soy Citrus Salmon

1.5 Pounds Fresh Salmon (preferablly wild) sliced into desirable portions
1/4 Cup Soy Sauce
1 Tsp Sesame Oil
1 Orange, Juiced and Zested
1 Lemon, Juiced and Zested
2 Cloves Garlic, Minced
Black Sesame Seeds to Sprinkle for Presentation

1. Combine all ingredients in a ziplock plastic bag and let stand for 30-60 minutes. (Any longer than this and the acidity in the citrus may start cooking the fish, much like in a ceviche)
2. Place in a 450-degree oven for 15 minutes, or until center is flaky and pink.



Thai Peanut Slaw

1/2 a Head Red Cabbage, Cored and Thinly Shredded
1 Head Napa Cabage, Thinly Shredded
1/2 a Red Pepper, Thinly Sliced
4 Scallions, Thinly Sliced on a Bias
2 Tablespoons Cilantro, Finely Chopped


Spicy Peanut Dressing for Slaw

1/4 Cup Peanut Butter
3 Tablespoons of Water (use as much as needed to get a thin consistancy)
2 Teaspoons Seasame Oil
2 Garlic Cloves, Minced
1 tsp Siracha Hot Chili Garlic Paste

1. Combine all in a blender until smooth and creamy. Toss with slaw veggies just enough to coat.

*This slaw is meant to be crunchy and fresh, do NOT over dress or you will end up with a soggy mess! Save remaing dressing for another meal!

BBQ Chicken with Oven Roasted Veggies

Aside from making really fresh and healthy foods, I have also tried to create some nice quick recipes. Things that I can marinate the night before and stick in the oven the following night. It makes my life so much easier to have something waiting for me in the fridge in a neat little plastic bag. I loved this chicken! I roasted the bone-in chicken breasts with the skin on and removed it when eating it. The chicken was unbelievably moist and juicy! I made plenty so that I can use it in salads and other dishes. Yet another time saver for me, is turning one dish into several!

BBQ Chicken with Oven Roasted Veggies

2.5 Pounds Chicken Breasts Bone-In, Skin-On
1 Cup Sweet Baby Ray's BBQ Sauce or Your Fave Sace
2 Garlic Cloves Minced
1 Tsp Salt
1/2 Tsp Pepper
4 Large Carrots, Cut into Large Pieces on a Bias
1 Large Onion, Cut into Large Wedges
Salt and Pepper
Olive Oil


1. Combine 1/2 of the BBQ Sauce, garlic, salt and pepper in a bag and place in the fridge for at least 3 hours.
2. Preheat oven to 450 degrees to ROAST.
3. Toss veggies with salt, pepper and a touch of olive oil.
4. Spray down a roasting pan with pan spray and place chicken on top.
5. Roast both the veggies and chicken at the same time, about 30 minutes. Use the remaining half cup of bbq sauce to baste the chicken while it's cooking so it's extra saucy!

Not So Green, Green Beans

I love green beans but I think that somewhere along the line, they been given a bad name. Maybe because people associate them with those disgusting looking brown things they always see at buffets. YUCK!
Well these green beans not called "not so green" because of the color you can be sure of that! By "not so green" I mean that they aren't quite as healthy as they should be. The addition of sauteed bacon and shallots makes this old veggie a huge crowd pleaser! I often find that the guys are usually the ones that don't eat the veggies. But as soon as they all heard BACON, they attacked the green beans!
This recipe was actually requested by me cousin, so here you go!


Not So Green, Green Beans

1 Bag of Trader Joes Frozen Green Beans
7 shallots, sliced
8 slice of bacon, cut into small pieces
Olive oil
Salt and Pepper

1. Place bacon pieces into pan and sautee to render fat.
2. Once fat has rendered, remove the bacon with a slotted spoon and add in shallots. Sautee on medium high heat, until golden brown and soft, about 10 minutes.
3. Add green beans and cooked bacon pieces. Season with salt and pepper and serve.
*If you are making this ahead of time like I did. Do steps 1 and 2 and then put it in the fridge. Once you are ready, throw them in the pan, add green beans and they will taste like you have been slaving at them all day!*