Tag Archives: spicy

One Pan Sriracha Chicken

After a few weeks of the sweetest, most wonderful people in all the land bringing us meals so that we didn’t have take our eyes off our sweet baby girl for one minute… I’m back to cooking.  Not an awful lot, no little layer cakes or swiss meringue buttercream… but I am back to cooking real honest-to-goodness food.  Back to visiting the farmers’ market (which sadly, is over for the summer because it is too hot even for plants to grow), back to celebrating summer’s bounty in the kitchen.  Partially because I want AG to grow up seeing me cooking our family real, honest-to-goodness food and putting my cast iron skillets to work, and partially because I’m hungry.

Easy One Pan Sriracha Chicken Thighs | oysters and pearls

A couple of weeks ago, I whipped up this DELICIOUS meal thanks to a tip from a high school friend, Mason.  We share a love of Ina Garten, and she knows my deep love for all things sriracha and hot sauce well. She tipped me off to this Tasty on Buzzfeed video for One Pan Sriracha Chicken, andddddd I ended up cooking it immediately (literally that night).

It lived up to its claim for ease, and it’s truly a one pan meal – and I made it even easier by not draining the chicken fat and just cooked the veggies in it instead.  I ain’t skeered of a little fat.  (In fact, I would argue that it’s good for you, but that’s not the point.)  I made a couple other small changes to make it even easier and speedier – pre-minced garlic instead of fresh, nixed the garnish, and upped the sauce.  The rest of the recipe below is almost verbatim from Tasty on Buzzfeed.  This recipe has earned a permanent spot in my kitchen rotation – the chicken is juice, spicy and sweet, the veggies delicious, and you could change up the sauce/glaze for almost anything if you can’t stand the heat.

Easy One Pan Sriracha Chicken

Serving size: 4

INGREDIENTS
4 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
3 Tbsp. unsalted butter, divided into 3 Tbsp.
2 Tablespoons minced garlic (the kind from a jar)
1 red onion, sliced into half-moons
6 small red/new potatoes, chopped
1 green bell pepper, chopped
1/2 cup brown sugar
1/2 cup Sriracha

PREPARATION
Preheat oven to 400˚F/200˚C. Season chicken thighs with salt and pepper, to taste.

Place a large cast-iron skillet over medium heat; add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.)  Then remove chicken.

Add garlic and onion to the pan and cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato and cook for 4-5 minutes.

Remove skillet from heat and return chicken to the skillet, skin side up. Mix Sriracha and brown sugar together in a bowl until smooth, then pour onto the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Natalie’s Cook’s Note: When browning the chicken (or browning or searing anything), you’ll know it’s ready to flip or remove when you can jiggle the piece of meat with your tongs and it no longer sticks to the skillet.
Easy One Pan Sriracha Chicken Thighs | oysters and pearls
PS – Mason has a blog herself – I’m Just In It For The Parking – go check it out for a good read to add to your blog roll. :)
Until Next Time - oysters and pearls

The Great Halloween Pumpkin Round Up

If you’re a long-time follower of this here little blog, you already know my fondness for all things pumpkin.  I thought that the week of All Hallow’s Eve would be the perfect time to round up all my very favorite pumpkin recipes for you in preparation for your Halloween shindig.  Time to break out my favorite witchy wine glass!

Drink Up Witches | Oysters & Pearls

Savory Pumpkin Dip

Pumpkin Dip Recipe | Oysters & Pearls

Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread | Oysters & Pearls

Pumpkin Cupcakes for Two 

Pumpkin Spice Cupcake with Brown Butter Cinnamon Buttercream | Oysters & Pearls

Pumpkin and Sage Sausage Pasta

Pumpkin & Sage Sausage Pasta Recipe | Oysters & Pearls

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Pumpkin Butter

Homemade Pumpkin Butter Recipe | Oysters & Pearls

Happy Halloween, witches!

Until Next Time

Sriracha Roasted Tofu

If you eat tofu and you love sriracha with all your heart and soul (like I do), then you will be thrilled about today’s post.  If not, please kindly disregard this recipe. ;)

Also, excuse the slew of terrible iPhone pictures coming your way, por favor.  Sometimes I make up a recipe and there’s no time for the real deal.

Nasoya Organic Extra Firm Tofu | Oysters & Pearls

This tofu was supposed to be for my very-soon-to-be-sister-in-law, but it ended up not being for her, due to the fact I forgot it existed in my fridge.  I do not hate tofu, but I do hate waste, so I cooked it for myself last week.  Wheat refused to eat it, so it became a packed lunch for work.  I did not mind that he wouldn’t eat it though, because it was so easy to cook and so spicy-good.

And let’s be honest: if I put enough hot sauce on anything, I’ll probably like it.

Extra Firm Tofu for Sriracha Roasted Tofu Recipe | Oysters & Pearls

Sriracha Roasted Tofu Recipe

ingredients
– 1 pack extra firm tofu, cut into cubes
– 3 tablespoons sriracha
– 3 tablespoons soy sauce
– 1 tablespoon vegetable oil (or sesame oil, if you’ve got it)

instructions

Preheat oven to 400 degrees Fahrenheit.  Cut tofu into cubes, or triangles if you love 1 Fresh Stir Fry‘s tofu in Tallahassee.  In a small bowl, whisk together the rest of the ingredients.  Place a sheet of parchment paper on a baking sheet.  Dredge each piece of tofu in the mixture and place on the baking sheet, leaving an inch or two of space between each piece.  Pour the rest of the mixture over the top, if you like things really spicy.  Bake for 10 minutes or so, or until tender and shrunken.

Spicy Sriracha Roasted Tofu Recipe | Oysters & Pearls

Please note that I added that little parchment paper tip after the fact, based on hindsight.

Sriracha Roasted Tofu over New York Times Kale Salad | Oysters & Pearls

I topped a New York Times Tuscan Kale Salad with these spicy bits, and it was the perfect spicy-tangy-garlicy combination for a meatless Thursday.

Spicy Sriracha Roasted Tofu over Kale Salad | Oysters & Pearls

Until Next Time