Sweet Love and Ginger

Chicken/Turkey

Ground Turkey Fried Rice

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Ground Turkey Fried Rice

Making the time to do the things that fill you up sounds way easier than it is. In the midst of buying a house, renovating said house, planning a wedding, and maintaining a career it seems like it is impossible for me to simply make time. The result is a grumpy, overworked, frustrated, selfish blob of ginger mess….

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Grilled Lemon Herb Wild Turkey

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This is a simple recipe for Grilled Lemon Herb Wild Turkey  that can be made with wild caught turkey or store bought. 

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As you probably know Chuck is something of a hunter, well so is his father (I’m sure this is a surprise). A few weeks ago (maybe months now- the house put me behind on posting) Poppa Chuck got himself a turkey, and was sweet enough to give us a breast. Turkey is a great protein because it’s so lean and has a mild flavor that lends itself well to many recipes, including this one….

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Sweet Chili Grilled Chicken Salad

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This is a simple recipe based on McDonald’s Sweet Chili Chicken Wrap for a Sweet Chili Chicken Salad.

Sweet Chili Grilled Chicken Salad

I have to admit something to you.

Sometimes I eat fast food.

I know I know, the stigma of a semi-healthy food blogger stopping at drive through windows is quite unsettling, but I’m human!

Besides, sometimes fast food is the best place to get inspiration. For example one of my most popular posts is my Copy Cat Recipe for Panera’s Soba Noodle Broth Bowls, and my second most popular post is my version of Evelyns Favorite Pasta from the Cheesecake Factory.

For this particular recipe I actually took my inspiration from McDonald’s. Yep Good O;’ Mc D’s. We have been traveling a lot and it seems to me that the golden arches may very well have a monopoly on the rest stops on our local highway system, so I’ve eaten there more in the last couple months than I think I have ever in my life. I’ve been trying a few of the healthier options and really liked the Sweet Chili Chicken wrap, so much so that I thought I would try my own version of it at home, except I opted to make it in salad form, because we can’t seem to eat enough salad lately.

I started by copying the golden arches chicken marinade, which I used to grill the chicken before tossing it in my homemade sweet chili sauce. I made a big hearty salad with mixed spring greens, baby Swiss chard, broccoli, carrot, shredded green and purple cabbage, sliced bell pepper, and cucumber.

 

Sweet Chili Chicken Salad

For the dressing I mixed the sweet chili sauce with some bright Asian flavors. It came out perfectly and complimented the rest of the salad. Overall it turned out great and will definitely be on our regular summer food rotation.

 

You can find the sweet chili sauce recipe here.

Sweet Chili Grilled Chicken Salad
Author: JC
Serves: Serves 4
Ingredients
  • Sweet Chili Dressing
  • ½ cup sweet chili sauce
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon dried ginger
  • ½ tablespoon sesame oil
  • Honey Glazed Grilled Chicken
  • 1/3 cup honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika
  • 1 lb boneless skinless chicken breasts (2-3 breasts)
  • 4 cups of prepared salad with ingredients of choice
Instructions
  1. Combine sweet chili sauce, lime juice, fish sauce, salt, ginger, and sesame oil in a small bowl, and whisk until incorporated. Set aside.
  2. Combine the honey, vinegar, water, and spices in a shallow baking dish until well combined.
  3. Add the chicken and toss to coat.
  4. Cover and let sit for at least 30 minutes, or overnight.
  5. Place chicken on a preheated grill and cook for 5 minutes. Flip and cook for another 5 minutes or until cooked through.
  6. Let stand for 3 to 5 minutes and toss with sweet chili sauce.
  7. Serve salad ingredients topped with chopped chicken and dressing.

 

 

 

Clean Hawaiian Marinated Chicken

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This is a simple recipe for Hawaiian Marinated Chicken that is clean and healthy!
Hawaiian Marinated Chicken

We have fallen into a chicken breast rut. Yep, that’s seriously a thing. By that I mean I feel like I am always cooking the same chicken breast recipes over and over again.

It’s Spinach and Mozzarella Stuffed Chicken, Chicken Parmesan, Sherry Mushroom Chicken, or Asian Grilled Chicken, or some kind of chicken stir-fry, time after time after time. It gets old, so since its grilling season I am on a quest to try out some new chicken breast recipes.

Someday I hope to amass a collection that hits 100 recipes, and while that might take a while there’s no time like the present to get started on that goal.

To start off this is a new recipe I recently came up with to pair with a rice recipe that I wanted to try (that one is coming soon, don’t worry). I’m really happy with the way it came out, it was incredibly flavorful, and the chicken was super moist. It is also a completely clean recipe so it’s great for those of us trying to stay healthy.

Now if you have any amazing chicken recipes that I can try please send them my way! I’ll be sure to give all of my influencers credit in upcoming posts!

Hawaiian Chicken

Clean Hawaiian Marinated Chicken
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1/3 cup unsweetened pineapple juice
  • 2 oz tomato paste
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon honey
  • 1 lb boneless skinless chicken breasts
Instructions
  1. Whisk together the pineapple juice, tomato paste, soy sauce, vinegar, and honey.
  2. Place the chicken breasts in a bowl with a lid or a sealable bag and allow it to marinade for at least 30 minutes (may marinade for 24 hours in the fridge).
  3. To bake: Cook the chicken in a 350 degree oven for 20 to 25 minutes or until cooked through. Serve immediately.
  4. To grill: Place the chicken on a preheated grill (400 or more degrees) and cook for roughly 5 minutes a side. Then remove from heat and let rest for 5 to 10 minutes before serving.

 

Chicken Basil Meatballs with Sundried Tomato Cream Sauce

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Chicken Basil Meatballs & Sun-dried Tomato Cream Sauce Recipe. This decadent sauce is the perfect companion to the flavorful and tender meatballs.

Chicken basil Meatballs w Sundried Tomato Cream Sauce

Oh man you guys this sauce. It’s pretty much the best thing ever, err at least this month.

I originally saw the recipe over at Closet Cooking, but it made a reappearance on damn delicious both here and here and on Julia’s Album.

I have made it quite a few times, and poured it over many different things, chicken, fish, shrimp pasta, rice. Basically you name it. I swear this is one of those sauces that I could eat for life and not get bored, though it may add some inches to my waistline. It’s seriously that good.

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This time around I wanted to try it with meatballs, because meatballs are like my favorite thing right now. Combining two of my favorites in one dish is usually a good idea. In this particular case it was an amazing idea!

These tender and flavorful meatballs were only amplified by the delicious, creamy sauce and sweet little bits of sundried tomato. Of course I served this tossed together with pasta, because again we are talking favorites here.

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Chicken Basil Meatballs with Sundried Tomato Cream Sauce
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 16 oz. short pasta
  • 1 lb lean ground chicken
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Oregano
  • 1 tablespoon basil chopped fine
  • ¼ cup unseasoned bread crumbs
  • 1 egg white
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 3 cloves of garlic, minced
  • 1 cup of chicken broth
  • ½ cup whipping cream
  • 1/3 cup oil packed sundried tomatoes, chopped
  • ¼ cup grated parmesan
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package instructions and set aside.
  2. In a large bowl combine the chicken with salt, pepper, oregano, basil, bread crumbs, and egg white. Use your hands to mix well and then form balls about 2 inches in diameter.
  3. In a large skillet, heat oil over medium high heat. Add meatballs and cook for about 6 to 8 minutes, while turning frequently. They should be browned on all sides and cooked through. Remove the meatballs from the pan and set aside.
  4. Add the butter to the pan and let it melt. Add the garlic and cook until it becomes fragrant, about 1 to 2 minutes.
  5. Add the broth and use a wooden spoon to scrape the browned bits from the bottom of the pan. Stir in the sundried tomatoes, cream and parmesan. Bring to a boil, and then reduce to a simmer and cook for about 3 minutes or until the sauce thickens. Add salt and pepper to taste.
  6. Return the meatballs to the pan tossing well to coat. Remove from heat and stir in the pasta. Serve immediately.
Clean Salisbury Steak Meatballs

Clean Salisbury Steak Meatballs

Teriyaki Chicken Meatball Skillet

Teriyaki Chicken Meatball Skillet

Shrimp with Sun Dried Tomato Cream Sauce

Shrimp with Sun Dried Tomato Cream Sauce