After hearing the latest Sriracha headlines, “Residents of Irwindale (Sounds totally like Arrendale from Frozen – although opposite problem -is the Southern California city where it is made-Go USA!!) Say The Air Is Too Spicy and Are Fighting to Close Sriracha Plant,” to “America’s Most Popular Condiment” and “Sriracha Shortage Imminent,” I was dying to buy some and try it!!
I love sweet and spicy together! The most flavorful taste combo!
So here it is, the family says the best meal I have ever made.
Honey Sriracha Grilled Chicken
3-4 boneless skinless chicken breasts 2 1/2 to 3 inches thick
1/4 cup honey
1/2 cup Sriracha sauce
Mix 1/2 of the honey and half of the Sriracha in a bowl.
Remove chicken from package and place in a container with an airtight lid.
Brush or spoon to coat raw chicken and marinate.
Refrigerate to marinate 1-9 hours ( I did mine at 8am and pulled it out at 4:30 to grill.)
Heat grill on medium high heat to 350 degrees.
Cook chicken on one side for 12-15 minutes.
Coat with another mixture of honey sriracha.
Flip and cook another 8-10 minutes.
Coat with remaining sauce.
Pineapple Quinoa Salad
1 cup quinoa uncooked
1 1/2 cup water
1 can pineapple chunks, drained
Baby greens salad
Pint of grape tomatoes
2 tbsp. red pepper flakes
Cook quinoa in a saucepan.
Add water bring to a boil.
Simmer for 20 minutes until water is absorbed.
Meanwhile, add lettuce to a serving bowl.
Layer it with tomatoes, quinoa and pineapple.
Sprinkle on red pepper flakes.
Serve together or make your own sides! I think corn on the cob was the only thing missing tonight!
We woke up in the mood for breakfast muffins! I absolutely love this recipe! It is quick and easy! 5 minutes to mix the ingredients and 20 minutes to bake! Bonus, they are gluten free!!
Makes 9 muffins!!
Bethenny Frankel’s Skinny Blueberry Muffins
(We add chocolate chips, too! And maybe a spoon of chia seeds!)
1 1/4 cups oat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 cup sugar
2 tbsp. butter
1 tsp. salt
1/2 cup soy milk
3/4 tsp. vanilla
3/4 cup blueberries
(We add 1/4 cup chocolate chips and 1 tbsp. of chia seeds!)
Preheat oven to 375 degrees
Insert baking cups into muffin tin or spray with nonstick spray.
Mix dry ingredients add wet ingredients and gently stir in blueberries and chocolate chips last.
Fill half of muffin tins with batter.
Bake for 20 mins. Rotate pan half way at 10 minutes.