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: 30 mins Total Time: 1 hr
INGREDIENTS
3 tablespoons extra-virgin olive oil - divided
3 tablespoons soy sauce - divided
2 tablespoons honey - divided
4 skinless, boneless medium chicken thighs - approx. 1-1½ Ib.
Kosher salt, freshly ground pepper
1 medium head of red cabbage - approx. 2 pounds
12 oz. green beans - trimmed
¼ cup unseasoned rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon sriracha
1 garlic clove - finely grated
3 scallions - thinly sliced on a diagonal
½ cup cilantro - coarsely chopped
3 tablespoons salted dry-roasted peanuts - coarsely chopped
INSTRUCTIONS
1. Whisk 1 tablespoon olive oil, 1 tablespoon soy sauce, and 1 tablespoon honey in a medium bowl to combine. Add chicken thighs, season with salt and pepper, and toss to coat.
2. Place a rack in middle of oven; heat broiler. Cut cabbage in half through core, then cut each half into 3 wedges, keeping core intact.
3. Arrange cabbage and green beans on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remaining 2 tablespoons olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.
4. Meanwhile, whisk vinegar, sesame oil, sriracha, garlic, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon honey in a small bowl to combine; season dressing with salt.
5. Transfer chicken and cabbage to a cutting board; transfer green beans to a large bowl. Remove core from cabbage; discard.
Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of scallions and cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.
6. Top salad with peanuts and remaining scallion and cilantro.