Spice Island Chicken Legs

What is up with all this crazy heat?? Yes, I know it's Texas and that heat and droughts are too be expected, but not in April!!!! The wildfires have been really bad and we have had some hazy days from the smoke. So basically it has been hot enough where you don't want to heat up your house with the oven and yucky outside so you don't want to spend long periods out there at the grill.

One evening I decided to get all the food that was going to need grilling that week and go ahead and do it all at once. The microwave's 50% power setting was going to be my friend. I threw on a California Thai Sirloin, Lemon Grass Grilled Beef and these tasty Spice Island Chicken Legs along with a ton of veggies.

The Spice Island chicken kind of goes with our tour around the world. The flavors of this dish are popular in St Martin. It is slowly cooked over low grill  and served over curried rice. The smells make me think of beaches and fruity drinks out of a coconut.


A flavorful marinade was made of soy sauce, rum, and spices. The chicken took a nice soak overnight.



A few of the chicken legs got a spicy habanero addition.




The skin got a bit charred, but the meat was so tender and juicy, it just enhanced the flavors. This one is definietly worth a try and has a lot of potential as a batch party dish. I think next time I might go with chicken thighs though.



Spice Island Chicken

1 cup Soy Sauce
1/2 cup dark rum
1/2 cup red wine vinegar
1/2 vegetable oil
2 tablespoons thyme leaves
1 tablespoon minced ginger
6 cloves garlic
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Juice of 1 lime
8 to 10 chicken thighs or drumsticks.


Mix up all of the ingredients and let the chicke soak for at least a couple of hours. Cook over indirect heat or a low flame for 45 minutes, turning every 15. Serve with curried rice and grilled vegetables.


Check out other awesome meals like this at Wanderfood Wednesday or

Turkey Chili- a Healthy take on a Cold Weather Favorite

Living in Central Texas means mainly mild winters with highs in the 50's and 60's, occasional sleet and sometimes if we are lucky we might get as now flurry or two each year. This year has been pretty warm so we really haven't seen much of anything other than gray days and some rain. Last week we had our first real sustained cold streak of the year and it was definitely time for some warm comfort food.

This turkey chili really fit the bill. It was delicious and full of flavor, but still healthy and diet friendly. The kids loved it, especially after I convinced them that adding a bit of sour cream would help with the spicyness. In fact, I may have to make it again even if it isn't freezing outside.

First, the turkey and onion were browned in a little oil.Then I added the wine and scraped up all the browned bits from the pan and added the crushed tomato.Next, I added in the beans and spices and let the pot simmer for around half an hour.

I served it with shredded cheese and light sour cream. We actually ate the entire pot. This is definitely going to be made again soon.

Turkey Chili
1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
1/2 cup dry red wine
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned pinto beans - drained, rinsed, and slightly mashed
1 teaspoons garlic pwoder
2 tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon dried italian seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

1.Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

2.Pour water and wine into the pot. Mix in tomatoes, and pinto beans.. Season with garlic, chili powder, paprika, Italian seasoning, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Beef Gone Spicy- California Thai Sirloin

This was the first time that I tried the California Thai Sirloin. The smells that came from preparing this dish were unreal. The meat was marinated in a flavor mix of aromatics that made my house smelled amazing.

This is the bowl of amazing smelling goodness.

It was mint, basil and red onion.

The liquid mix contains rice vinegar, sesame oil, lime juice and soy sauce.

The wet and dry ingredients were mixed together and crushed peanuts were added.

The recipe calls for 3 tablespoon of chili paste, but I am kind of a wimp and I was feeding this to my kids so all I could handle was about a teaspoon.

I marinated the meat for about 8 hours and it was so flavorful.

I put a large skillet on to heat up.

I poured the marinade into a saucepan and boiled it for 10 minutes to thicken and take care of any chance of bacteria. 

The meat was cooked on each side for 5 minutes.

I let the meat rest for 10 minutes before slicing it thinly and putting it over salad greens.

This was really good and definitely a family favorite. Next time I might even add for chili paste. Oh and this was a great one to make and freeze. Just make the marinade and freeze the meat in it!

California-Thai Sirloin

1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak

In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.

Layer steak with marinade. Refrigerate 6 hours or overnight.

Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Preheat outdoor grill at medium-high heat, lightly oil grate. Cook foil packs for 20 minutes.