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Grilled Peri-Peri Chicken Thighs

2015 January 28
by Mrs. FoodieLawyer
Grilled-Peri-Peri-Chicken

In response to a reader request (Hi Jill!), this post is more recommendation than recipe. If you’re interested in the most uniquely spicy and tangy grilled chicken that you’ll likely ever eat, do yourself a favor and order a bottle of Nando’s PERi-PERi sauce. We first encountered this addictive flavor at a Nando’s restaurant in London many years ago, and we were hooked after just a few bites of flame-grilled chicken marinated and basted in their signature sauce made from African bird’s eye chiles. Although Nando’s has restaurants all over the world, none of their locations are close enough for us to get our fix as often as we’d like. So we do the next best thing and make our own version at home. All you need is chicken, your choice of Nando’s PERi-PERi sauce, and barbecue sauce to tone down the spice a bit (unless you can handle the heat from straight-up PERi-PERi – we can’t.) We promise you won’t be disappointed.

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Weekly Menu (Jan. 24)

2015 January 25
by Mrs. FoodieLawyer

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Saturday

Sunday

Monday

  • Chipotle Chicken & Rice, Roasted Brussels Sprout Leaves

Tuesday

  • Sauteed Sole in Herb Butter Sauce, Asparagus Risotto

Wednesday

  • Take-Out

Thursday

  •  Vietnamese Pork Chops, Endive & Walnut Salad

Friday

Weekly Menu (Jan. 17)

2015 January 18
by Mrs. FoodieLawyer

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Saturday

  •  Grilled Peri Chicken Thighs, Grilled Zucchini, Parmesan Polenta

Sunday

Monday

  • Stir-Fried Shrimp w/ Snow Peas & Red Bell Pepper in Hot & Sour Sauce, Eggrolls

Tuesday

  • Italian Wedding Soup

Wednesday

  • Take-Out

Thursday

Friday

  • Dinner Out

Slow-Cooker Vegetarian Black Bean Chili

2015 January 16
by Mrs. FoodieLawyer
Black-Bean-Chili

There’s nothing quite like a big bowl of hearty, spicy, comforting chili to warm you from the inside out on a cold winter day. Our recipe repertoire includes several different kinds of chili:  Dan’s famous, Texas-style sirloin chili that actually won an award; a healthier white chili made with ground turkey that we like to have simmering on the stove while we decorate our home and tree for Christmas; and the peculiarly delicious version that Cincinnati is known for. Since this was our first attempt at vegetarian chili, we used a recipe by the experts at America’s Test Kitchen from their book “Slow Cooker Revolution.” It was really good, with all the right chili-esque flavors and texture that you expect from a cold weather, comfort food favorite. As I usually do when trying a new recipe, at the end of the meal I asked Dan if he would do anything different with the dish. He replied, “Two things:  increase the amount of chili powder, and add about three pounds of sirloin.”

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Weekly Menu (Jan. 10)

2015 January 12
by Mrs. FoodieLawyer

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Saturday

  •  Dinner Out

Sunday

  • Baked Parmesan Chicken Nuggets, Roasted Winter Vegetables

Monday

Tuesday

  • Shrimp Quesadillas, Refried Beans, Chips & Salsa

Wednesday

  • Take-Out

Thursday

Friday

  • Dinner Out

Weekly Menu (Jan. 3)

2015 January 4
by Mrs. FoodieLawyer

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Saturday

  •  Stromboli, Salad

Sunday

  • Broiled, Marinated Sirloin Steaks, Tomato & Onion Salad

Monday

Tuesday

Wednesday

Thursday

Friday

  • Dinner Out

Weekly Menu (Dec. 27)

2014 December 27
by Mrs. FoodieLawyer

Cheers to 2015!

 

 

 

 

 

 

Saturday

  •  Dinner Out

Sunday

Monday

Tuesday

  • Take-Out

Wednesday

  • Stuffed Lobster, Shaved Brussels Sprouts Salad w/ Pecorino

Thursday  Happy New Year!

  •   Black-Eyed Pea Cheese Dip Appetizer, Pork & Sauerkraut, Pierogi

Friday

  • Dinner Out

Weekly Menu (Dec. 13)

2014 December 15
by Mrs. FoodieLawyer

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Saturday

Sunday

Monday

  • Ginger Marinated Pork Tenderloin, Crispy Brussels Sprouts Salad

Tuesday

Wednesday

Thursday

Friday

  • Dinner Out

Weekly Menu (Dec. 6)

2014 December 8
by Mrs. FoodieLawyer

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Saturday

Sunday

Monday

Tuesday

  • Slow-Cooker Black Bean Chili

Wednesday

Thursday

  • Cajun BBQ Shrimp, Parmesan Polenta, Shaved Brussels Sprouts Salad w/ Pecorino Cheese

Friday

Turkey Sausage, Peppers & Onion One-Pot

2014 December 4
by Mrs. FoodieLawyer
Sausage-Pepper-Onion-One-Pot

We’ve never made stuffed peppers and rarely, if ever, eat them, but the phrase “deconstructed stuffed pepper” immediately came to mind when we tasted this delicious one-pot dish. Except we like this version way better than the traditional stuffed pepper, since the ratio of pepper to sausage to rice is more evenly balanced, and the deconstructed version is really easy to make (and eat). We adapted this recipe and used turkey sausage and brown rice to make it a little more healthy without sacrificing any of the flavor. This new favorite earns a spot in our weeknight meal rotation, especially during winter months when we’re craving a big pot of Italian comfort food.

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