OhYaGood

Whole Food Lover + Recipe Hacker

Grilled Marinated Chicken Thighs

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grilledmarinatedchickenthighsHey! I’m back! I guess you could say I took a little summer vacation from posting. Believe it or not, I’ve still been cooking a ton, I just haven’t had the time to sit down and do any blogging. Something had to give. Grilling has continued to be my go-to while it’s been so nice out but I’m starting to get that urge to turn my oven on, roast, slow-cook and heat up the house. I’m kind of over the corn on the cob and watermelon.

However, these bad boys are delicious! Just in the last year I’ve made a switch to eating more thighs than breast meat because of their flavor and tenderness. Plus, throwing them on the grill is super quick and easy. They are super juicy and that bit of carmelization is so good with the asian flavors. Paired with a crisp broccoli salad. Yum!

Grilled Marinated Chicken Thighs
 
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Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 2 lbs of chicken thighs
  • 3 Tablespoons olive or avocado oil
  • ¼ cup lime juice
  • ¼ cup rice vinegar
  • 2 teaspoons lime zest
  • 2 teaspoons fish sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Instructions
  1. Combine all ingredients except the chicken to make the marinade
  2. Place chicken and marinade in a resealable bag and coat.
  3. Refrigerate for at least a half hour.
  4. Grill chicken on medium-high heat for about 15 minutes, turning once or until the chicken registers at 165°F
  5. To cook indoors, broil in the oven for about 8 minutes a side

 

Bolognese Sauce

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Bolognese_sauceThis recipe is not super veggie-sentric but I do try to add as many veggies to it to make it healthier. I also use my favorite jarred organic mushroom spaghetti sauce from Trader Joes which doesn’t have any cheese or soy added. What’s even more awesome is this recipe can be done in under 30 minutes. It’s my quick go to when I don’t have a plan which usually happens about once a week. It goes great with my Monster Noodles.

Bolognese Sauce
 
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Recipe type: Main Dish
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb of ground meat, I use beef or pork sausage
  • 2 Tablespoons tomato paste
  • ½ jar of tomato sauce or marinara
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 cup button mushroom, chopped
  • 2 bay leaves
  • 1 Tablespoon fresh oregano or basil
  • ½ cup dry red wine
Instructions
  1. Place meat in a large skillet to brown over medium heat, about 10 minutes
  2. While meat is cooking, prep and cut veggies
  3. Add onion, carrots, celery and bay leaves and cook for another 5 minutes
  4. Add mushrooms and tomato paste and cook for another 5
  5. Add tomato sauce, wine and herbs and let simmer and cook down the liquid for 5-10 minutes or longer if preferred.

 

Meatloaf Vegged

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meatloaf_vegged_2Some flavors are instant reminders of my childhood, sugar cereal, cottage cheese, bologna. All things I no longer eat, or would even attempt to eat. Something like meatloaf, minus the breadcrumbs, is totally tolerable. It brings me back to those annoying dinners you didn’t want to eat and would sneak half of the food in my mouth and half into my napkin. Obviously I had much more distain for the all-mighty-loaf than I do now. I’ve embraced it by adding loads of vegetables, two kinds of meat, yet still drowning it in ketchup.

Meatloaf Vegged
 
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Recipe type: Main Dish
Cuisine: American
Ingredients
  • 1 T coconut oil
  • 1 onion, halved
  • 1 celery stalk, quartered
  • 1 medium carrot, peeled & quartered
  • 2½ cups fresh spinach
  • 1 large egg, beaten
  • 1¼ lb ground beef
  • 1¼ lb ground turkey
  • 3 T balsamic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ ketchup (sugar free or homemade for whole30)
Instructions
  1. Preheat the oven to 425°F and line a small baking sheet or bread pan with parchment paper
  2. Heat oil in skillet
  3. Place onion in a food processor and pulse until finely chopped. Transfer to the large, oiled skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet.
  4. Place the skillet over medium heat and cook, stirring. Continue cooking until liquid evaporates and vegetables begin to brown, about 5 minutes. Transfer to a large bowl.
  5. Add egg, ground meat, balsamic, salt and black pepper to the bowl, and mix gently with your hands. Scrape mixture into the bread pan or onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long. Spread top of loaf with ketchup. Bake until cooked through, about 40 minutes. Cool 5 minutes before slicing.

 

Slow Cooker Carnitas

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carnitasOh for the love of my crock pot. What would I do without you? I guess I’d have to shorten roasting times and have to stay put whilst cooking. Sounds like too much work to me.

Carnitas are a family favorite here and yes, super easy. You don’t have to sear the meat beforehand and using jarred salsa is an instant flavor maker. I prefer Trader Joes Salsa Autentica. I keep saying this on my blog, but I like easy and I like leftovers. This one is great with a fried egg on top with some avocado. Drooling just typing about it. In the picture I served it with green cabbage, pickeled beets, avocado, red onion and cilantro with some additional lime and orange juice.

Slow Cooker Carnitas
 
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Recipe type: Main Dish
Cuisine: Mexican
Serves: 10
Ingredients
  • 4lb pork roast or shoulder
  • 1½ tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • dash of cinnamon
  • dash of cayenne (optional)
  • juice of one lime
  • ½ cup orange juice
  • 1 T molasses
  • ½ cup salsa
  • ½ broth of choice
Instructions
  1. Mix all the seasonings and rub mixture on the pork
  2. Place the pork in the slow cooker
  3. Add lime juice, orange juice, molasses, salsa and broth
  4. Cover slow cooker and cook on low for 8 hours
  5. Shred meat and serve