Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 3 - 4
Prep. Time: 20 mins Total Time: 45 mins
INGREDIENTS
¼ cup light brown sugar - packed
½ cup unseasoned rice vinegar
⅓ cup hot chili paste - such as sambal oelek
¼ cup fish sauce - such as nam pla or nuoc nam
¼ cup Sriracha
2 teaspoon fresh ginger – peeled and finely grated
1 ½ pounds skinless, boneless chicken thighs - cut into 1 ½ inch pieces
INSTRUCTIONS
1. Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.
2. Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
3. Grill chicken, turning and basting often with reduced marinade, until cooked through, 12 - 14 minutes.