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Thai Chicken Quinoa Salad

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You know when you have a craving for something and you just can’t get it out of your head until you have it?  Well, maybe you don’t but we people who are obsessed with food, often have experiences like this.  Don’t judge.  This Thai chicken quinoa salad is one of those recipes that we’ve had in the back of our head forever and have been wanting to make and it finally happened!!  We really cannot be happier about this one either.  The flavor combo is so good.  You are going to want to put this recipe in your rotation.  It’s a perfect make ahead meal to have on hand in the fridge.

We always seem to have leftover chicken because I often make up a big batch at the beginning of the week to toss into salads or whatever.  This recipe came together very easily because it’s full of ingredients that were in my fridge and pantry at the time.  Talk about a win!

The dressing is a cinch to make.  Just whisk together the garlic, ginger, rice vinegar, canola and sesame oils, soy sauce and brown sugar in a small bowl.

Simply make up a batch of quinoa according to the package directions.  In a large bowl, add the quinoa shredded carrots, purple cabbage, edamame, diced red bell pepper and green onion and toss with the dressing until it’s nicely combined.

Either enjoy it right away or let it hang in the fridge for up to five days.  It probably won’t last that long though…you will eat it all!!

Enjoy!

 

 

 

Thai Chicken Quinoa Salad
 
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Serves: 6-8
Ingredients
  • 1 C. uncooked quinoa - cooked according to package instructions
  • 1 cooked chicken breast, sliced thin
  • 1 medium carrot, grated
  • ½ red bell pepper, seeded and chopped
  • ½ C shelled endamame
  • 2 C purple cabbage, sliced into thin strips
  • ¼ C green onions, green tops only - chopped
For the Dressing:
  • 1 clove garlic, minced
  • 1 tsp freshly grated ginger
  • ½ C rice vinegar
  • 2 Tbsp canola oil
  • 1 Tbsp toasted sesame oil
  • 2 tsp soy sauce
  • 1 tsp brown sugar
Instructions
  1. For the dressing:
  2. In a small bowl whisk all ingedients together, set aside
  3. For the Salad:
  4. Add cooked and cooled quinoa, sliced chicken, grated carrots, red pepper, endamame, cabbage and green onions to a large bowl. Whisk dressing again before pouring over salad, toss to coat. Either serve immediately or chill, can store in the fridge for up to 5 days.

Healthy Orange Chicken

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You know when you’re at a football game and all of a sudden everyone breaks out into the wave? It seems appropriate to somehow arrange to have “the wave” performed for this healthy orange chicken.  Really, it’s so good that we are officially deeming it wave worthy! It’s everything orange chicken should be and so much more because it’s healthier than the breaded and fried version you get at most restaurants.

We make this as a weeknight meal a lot because you can have it on your table in less than 30 minutes.  Really, who has time spend more than 30 minutes on dinner during the week?  Kids LOVE it and surprise surprise, it makes amazing leftovers…but you probably won’t have any!

The zest and juice of one large orange adds a ton of flavor, mixed with freshly grated ginger, honey, hoisin and garlic.  Is your mouth watering yet? The sauce thickens up to perfectly coat the chicken and vegetables for the ultimate bite every time. It’s okay, we won’t judge you if you break out in the wave at your dinner table.

orangechicken

Healthy Orange Chicken
 
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Serves: 4
Ingredients
  • 1½ lbs chicken cutlets cut into 1 inch pieces
  • 1 tsp peanut oil + additional tsp oil
  • 1 large red bell pepper, seeded and sliced thin
  • 2 C sliced mushrooms
  • 1 large handful snow peas
  • S&P
  • toasted sesame seeds
For the orange chicken sauce:
  • zest of 1 large naval orange
  • juice of 1 large naval orange - approx ½ C
  • ¼ C honey
  • ¼ C low sodium soy sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp hoisin sauce
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, finely grated
  • pinch of crushed red pepper flakes
  • 2 Tbsp corn starch mixed with 2 Tbsp warm water
Instructions
  1. In a large skillet heat peanut oil over medium heat. Season chicken with S&P and add to skillet, cooking approximately 3 minutes per side, until almost cooked. Remove chicken and set aside on a paper towel lined plate.
  2. While chicken is cooking mix all ingredient for sauce together with a wire whisk. Set aside.
  3. Heat remaining peanut oil and add mushrooms, sautee for approx 3 minutes. Add snow peas and sliced red bell peppers and cook for an additional 2 minutes. Add chicken and sauce, bring to a boil for about 2 minutes until sauce thickens. Serve over brown rice or quinoa and garnish with toasted sesame seeds.
Good Thyme Tip - Add your favorite vegetables to this dish like brocolli or endamame. Other garnish options would be chopped peanuts, scallions or additional orange zest. Get creative!!

Seared Ahi Tuna Patties with Peanut Sauce & Spicy Slaw

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Ohhhh EMM Geeee you guys!!  We are freaking out over these seared ahi tuna patties!!  You have got to make them.  Talk about fresh, clean and delicious. Wow!  Holy Yum!  We decided to pair these cute little patties with our favorite GTK peanut sauce and some amazing spicy cabbage slaw.  This is the perfect recipe for entertaining.  You make these for your guests and they are gonna be totally impressed. Start by hitting up your favorite fish counter at your local market.  Make sure it’s sustainable and really fresh, sushi grade ahi.  You gotta get the good stuff guys.  Don’t cut corners on your fish!

Dice the ahi steak into very small pieces (check out the photo above) and combine it in a medium bowl with the bell pepper, scallions, ginger, sesame oil, egg and salt and pepper.  Gently combine these ingredients using your hands.  Then form the mixture into patties.  Don’t make them too big…this will ensure even cooking!  Place the patties on a parchment lined cookie sheet and pop them into the fridge for 30 minutes.  This is when you can begin working on the peanut sauce and spicy slaw!

For the slaw, thinly slice your cabbage, bell pepper and red onion.  Dice up the jalapeño and mix all of the ingredients in a bowl.  Just top with the rice vinegar, sesame oil and salt and pepper and toss it all up until its nicely incorporated. The flavor is outa this world and will really come together as it hangs out while you work on the peanut sauce and cooking up the tuna patties!

You can also make the peanut sauce ahead of time and just take it out of the fridge about 15 minutes prior to serving…this way it’s not super cold.

Remove the ahi patties from the fridge.  Spread panko breadcrumbs out on a plate.  Coat each side of ahi patty in the panko breadcrumbs.  Heat the canola oil over medium-high heat and sear the patties for about 2 minutes on each side.  You’ll want to see red in the center.  You don’t want to over cook these guys or they will lose their flavor!  Don’t do that!!  You will be so sad.  But we know that’s not gonna happen!  We are confident that you are going to love these seared ahi patties as much as we do!

 

 

Seared Ahi Tuna Patties with Peanut Sauce & Spicy Slaw
 
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Serves: Makes 6 patties
Ingredients
  • 1 lb sushi grade ahi tuna
  • ¼ C red bell pepper, finely minced
  • 2 tsp fresh ginger, grated
  • 2 scallions, green tops only - chopped
  • 2 tsp toasted sesame oil
  • 1 egg, beaten
  • 1 tsp kosher salt
  • cracked pepper - about ½ tsp
  • ½ C panko breadcrumbs
  • Approx 2 Tbsp canola oil
For the Peanut Sauce:
  • ½ C smooth peanut butter (we used Skippy natural)
  • 1 clove garlic, pressed
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh lime juice
  • ½ tsp red pepper flakes
  • 1 Tbsp brown sugar
  • ¼ C warm water
For the Spicy Slaw:
  • 2 C purple cabbage, sliced very thin
  • ½ red bell pepper, sliced very thin
  • ¼ C red onion, finely chopped
  • ½ medium jalapeno, finely chopped
  • 3 Tbsp rice vinegar
  • 1 Tbsp good quality olive oil
  • S & P to taste
Instructions
For the Peanut Sauce:
  1. Whisk all ingredients together until smooth. Pour into a small serving bowl alongside the ahi patties.
For the Spicy Slaw:
  1. Add cabbage, bell pepper, red onion and jalapeno to a medium bowl and toss. Add rice vinegar and olive oil, toss to coat. Season with S & P.
For the Ahi Tuna Patties:
  1. In a small bowl lightly beat the egg, set aside.
  2. Finely dice the tuna and add to a medium bowl. Add bell pepper, ginger, scallions, sesame oil, egg, and S&P. Gently mix with hands until incorporated.
  3. Form into equal size patties and line on a parchment lined cookie sheet. Allow to sit in the fridge for at least 30 minutes and up to 4-5 hours for flavors to blend together.
  4. Before cooking the ahi patties, spread panko breadcrumbs evenly over a plate. Coat each side of ahi patty in panko and set aside.
  5. Heat canola oil in large skillet over medium-high heat. Sear ahi patties for approximately 2 minutes per side - you want a sear on each side and red in the center of the patty. If you overcook the tuna the patties will be tough and lose their flavor. Line a platter or plate with spicy slaw. Place seared ahi patties over slaw and serve alongside peanut sauce. Garnish with chopped scallions or cilantro to serve.

Grilled Artichokes with Lemon Caper Vinaigrette

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I could eat artichokes for days on end and not get tired of them!  Why is this?  And who was the first person to pick up and artichoke and say, “this looks really delicious, I think I’ll eat it”?  How did they know to steam it and just eat the ends?  I don’t know the answer to this but at this point, it’s not totally important.  I’ll thank them later!  As for now, I will just continue to enjoy and appreciate them!  Have you ever tried grilling your artichoke?  If not, you have got to try it…like now.  Or tomorrow if you are too busy at the moment.  Either way, you will be so happy once you try our favorite grilled artichokes with lemon caper vinaigrette.  They are ridiculously good!  And, I will also mention, this recipe is much healthier to eat than your traditional butter or mayo based dipping sauces.

Before you begin, you need to prep the artichoke.  This may seem like an overwhelming task but really, it’s not.  I’m gonna share a couple little secrets with you to make this process really simple.  Just start by rinsing your artichoke.  Lay it on it’s side and using either a very sharp knife, or a serated one like I did…I just like the way it grips the leaves when cutting.  Just cut off the top.  Then, I like to use kitchen scissors to cut the pointy ends off each of the leaves.  This actually goes pretty quickly so don’t let it prevent you from making these!  You don’t want to skip this part though because these guys have some pretty sharp ends.  After you cut the ends, use a vegetable peeler to get the woody parts of the stems off.  Just a few clean swipes and you are good to go.  Place them in a steamer basket and bring water to a boil.  Cook for about 25-30 minutes until tender.  You can pierce them with a knife to ensure they are done. Remove from steam and allow to cool for about 5 minutes. While they are steaming, you can get started on the lemon caper sauce.

Using a sharp knife, cut the artichokes in half.  With a spoon, scrape out the furry choke in the center.  Then drizzle with a little olive oil.

Place those guys on the grill and cook for about 5 minutes.  Flip them over and cook for another 3-4 minutes.  Drizzle them with the delicious lemon caper sauce…be sure to reserve extra sauce for dipping!


Grilled Artichokes with Lemon Caper Vinaigrette
 
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Serves: 4
Ingredients
  • 2 large artichokes
  • 1 Tbsp good quality olive oil
For the Lemon Caper Vinaigrette:
  • 1 tsp dijon mustard
  • 1 Tbsp capers
  • 2 Tbsp unseasoned rice vinegar
  • 3 Tbsp good quality olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • ½ tsp honey
  • 1 clove chopped garlic
  • salt and pepper to taste
Instructions
For the Artichokes:
  1. Clean the artichokes by rinsing with cold water. Using a serrated knife, cut off tops and sharp edges. Use a vegetable peeler to peel off the outer layer of the stem and pull off the smaller petals near the base, these are usually more tough in texture.
  2. Place artichokes in a steamer basket and bring water to a boil. Cover and simmer artichokes for about 25 - 30 minutes. Artichokes are done when you can easily pierce a knife through the base with no resistance.
  3. Remove from the stovetop and allow to cool for roughly 5 minutes. Once cooled, use a sharp knife to cut artichokes in half. Using a spoon, remove the center fur and translucent leaves.
  4. Drizzle cut artichokes with olive oil and cook on medium hot grill for about 5 minutes. Flip over and grill about 3-4 more minutes.
For the Lemon Caper Vinaigrette:
  1. Combine all ingredients in a blender or use an immersion blender to combine.
  2. Drizzle the vinaigrette over the grilled artichokes just before serving. Place leftover sauce in a small bowl for dipping.

Cashew Chicken with Coconut Cauliflower Rice

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If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

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If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

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What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

cashew4

 

Cashew Chicken with Coconut Cauliflower Rice
 
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Serves: 4-6
Ingredients
  • 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
  • 8 oz mushrooms, sliced
  • 3 C broccoli florets
  • 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
  • 2 Tbsp olive oil
  • pinch of kosher salt
  • ½ C chicken broth
  • 2 Tbsp cornstarch mixed with ¼ C warm water
  • 1 C unsalted, raw cashews
  • ½ C chopped water chesnuts
  • 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
  • ¼ C light coconut milk
For the Sauce:
  • ¼ C low sodium soy sauce
  • 3 Tbsp hoisin sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp packed dark brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 1 clove garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
  2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
  3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
  4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
  5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.

Roasted Salmon with Miso Sauce

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Calling all miso lovers! Really, I actually think that this applies to just about everyone on the planet because I don’t see how you can possibly not be a miso lover! But, if you are not, I’m really sorry. Hopefully you will come around soon! However, I’m totally convinced that you will change your mind if you try this recipe. That may sound extreme but it’s really how I feel. Okay, I digress, back to the recipe. Quite frankly, this roasted salmon with ginger miso is heavenly. Yup, that’s the only way to describe it. Like your taste buds will be doing the happy dance when they try this…for me, it’s more like a whole body happy dance but don’t judge. We used mild yellow miso (it comes in a paste form and you can find it in the refrigerated section of the grocery store). To make the sauce we added miso, garlic, fresh ginger, sesame oil, peanut oil and rice vinegar into a blender and mixed it all up. Yes, it’s seriously that easy! We pan roasted the salmon and served it over a bed of brown rice with a side of bok choy and drizzled the miso sauce over the top. Done! Just like that. Make this for your family, your friends, or just for yourself!

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Roasted Salmon with Miso Sauce
 
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Serves: 4
Ingredients
  • 1 pound center cut salmon
  • good quality olive oil
  • Salt & pepper
For the Miso Sauce:
  • 2 ½ tablespoons rice vinegar
  • 1 tablespoon miso paste (we use mellow white)
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil (or canola oil)
  • ½ teaspoon fresh grated ginger
  • 1 clove garlic - minced
  • 1 teaspoon honey
Instructions
  1. Preheat oven to 450°. Cut the salmon into 4 equal portions. Heat a large oven proof grill pan over medium high heat with olive oil. Season salmon with salt and pepper. Once pan is hot, add salmon skin side up and sear for about 3-5 minutes until you have a golden crust. Remove from heat and flip salmon over to skin side down. Transfer pan to oven for about 5 min. Keep an eye on it so it does not over cook. Remove from oven. Using a spatula, slide salmon off of skin to serve.
  2. Drizzle miso sauce over top of salmon.
For the miso sauce:
  1. Combine all ingredients in a blender and combine until well blended. You will have leftovers. Store in airtight container for up to one week... If it lasts that long!!
Good Thyme Tip - Use this miso sauce on Everything!! Its that good! Veggies, roasted sweet potatoes, salads, the list goes on...

Spicy Sriracha Shrimp

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We love this spicy shrimp and we guarantee you will be the hit of the next party you attend if you bring this dish to share! And the best part, it’s super easy and fast to prepare. Shrimp really makes a great vehicle for spicy foods. We like to use sriracha for the heat because we think it’s the perfect amount of spice but not overbearing. For this recipe, we grill the shrimp on skewers but you could also skip the skewers and use a grill basket or a saute pan on the stove. Serve over rice, salad, pasta or grain of your choice. Yum!

srirachashrimp

Stych Photography

Spicy Sriracha Shrimp
 
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Serves: 6
Ingredients
  • ⅓ cup olive oil
  • ¼ cup sesame oil
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons sriracha
  • 2 cloves minced garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili paste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • 2 pounds large shrimp - peeled and deveined
  • 12 skewers
Instructions
  1. Whisk together the olive oil, sesame oil, parsley, sriracha, garlic, soy sauce, vinegar, chili paste, salt, pepper and lemon juice in a mixing bowl. Set aside ⅓ of the marinade to baste shrimp while cooking.
  2. Place shrimp and marinade in a large resealable plastic bag and refrigerate for 2 hours.
  3. Thread shrimp onto skewers
  4. Preheat grill or grill pan on stove on high heat.
  5. Cook shrimp for 2-3 min per side. Baste with reserved marinade while cooking.