Tag Archives: sweet

Sweet and Spicy Sticky Sauce

This recipe is for the sauce. It’s all about the sauce, baby. You don’t have to limit yourself to chicken and broccoli as I have done here. You can grill shrimp skewers and top the shrimp with this sauce. You can make chicken wings and toss them in this sauce. Topped with some toasted sesame seeds and red pepper flakes – forget about it!
I made this meal one night, just for myself, because I was craving Chinese take-out. I pigged out. OINK OINK. This portion size was probably too big for one but since the family was gone I put on my pj pants and went for it! The sauce keeps well in the fridge for another drizzle over something a day or two later. You can adjust the spice to your liking. For me, I wanted that sticky, sweet sauce that had a bit of heat in the back.

sweet and spicy chicken and broccoli

Sweet and Spicy Sticky Sauce

Ingredients:

1/2 Cup apricot preserves

1 T ketchup

2 T soy sauce

2 T rice wine vinegar

1 tsp toasted sesame oil

2 tsp sweet chili sauce

1/4 tsp finely diced jalapeno, seeds and vein removed

1 or 2 pinches of hot pepper flakes

s&p to taste

Directions:

Place all ingredients in a bowl and whisk to combine. Dump it in a non-stick pan and cook over low heat until preserves are melted and combined. Now taste. If it needs more heat, add another pinch of pepper flakes. That’s it. Toss your favorite food in this sauce and enjoy.

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sweet and spicy chicken and broccoli with wine

If you are craving Chinese take out like I was… this is what I did.

I placed 2 cups of frozen broccoli florets in a pie plate and tossed them with olive oil, a sprinkle of fresh lemon juice, salt and pepper. I baked at 350 degrees F for 30 minutes.

At the same time the broccoli was roasting I had a bunch of chicken tenders sizzling away on a baking stone.

When the chicken and broccoli was finished I doused the chicken in the pan of sauce and piled it on top of the broccoli.

 

Sweet & Tangy Roasted Veggies & Pork Chops

Preheat oven to 375 degrees F. Do it. Now. You won’t be sorry.

Sweet and tangy pork chops and veggies!

Sweet and tangy pork chops and veggies!

Directions:

2 thick cut pork chops – I did boneless but you can do bone-in. My chops were over an inch thick. If yours are thinner, lessen your cook time!!

sprinkle salt on both sides and sear in hot cast iron skillet with preheated vegetable oil. Once lightly browned on both sides,  turn off heat.

Mix together the following:

1/3 C Catalina dressing

3/4 C cranberry relish (I had my own leftover homemade relish from Thanksgiving so used it here)

and drizzle over the chops.

Add thinly sliced sweet onion (one small onion) and thinly sliced sweet potato (one medium potato) over the chops and sauce.

sear off the chops and add sauce, veggies, bacon lardons and place in oven.

sear off the chops and add sauce, veggies, bacon lardons and place in oven.

Place 4 slices of raw bacon (sliced into small chunks) over the onions and potatoes. I did NOT do this in this original recipe but often add raw bacon to my veggies when roasting them and after I was finished with this meal, the hubs and I decided it was too sweet and needed some more salt and richness. So bacon should be added. Just trust me. Just like when you turned the oven on. Add the bacon. Do it.

Place skillet directly in oven for 20 minutes on the bottom shelf at 375 degrees F.

Once the timer went off I added previously roasted brussels sprouts just because I had them.

I added brussels sprouts after twenty minutes just to add some color and rich flavor.

I added brussels sprouts after twenty minutes just to add some color and rich flavor.

Move the skillet to the top shelf and up the temp to 425F for 20 more minutes.

Internal temperature of chops should be 150F and can be removed from the oven to rest in the skillet for about 15 minutes. Slice thinly and serve with the veggies and sauce atop the chops.

This meal was impressive and will wow your guests.

finished! Toss veggies and sauce with pork chops and allow to rest in skillet for 15 minutes before slicing and serving.

finished! Toss veggies and sauce with pork chops and allow to rest in skillet for 15 minutes before slicing and serving.