April 15, 2021
Asian Glazed Chicken Thighs
In this issue of The Driftwood, we’re sharing a few family recipes that are cherished and of great value to us. <snip> These recipes may have been passed down from generations of family members, or may have just been recently introduced. Either way, it’s a recipe that’s been crafted with love and made with high-quality rich ingredients that fill your tummy. Enjoy!
Ingredients:
- 1 cup rice vinegar
- 5 tablespoons honey
- 1 cup soy sauce
- 1 cup toasted sesame oil
- 3 tablespoons Asian chili garlic sauce
- 3 tablespoons minced garlic
- 8 skinless, boneless chicken thighs
- 1 tablespoon chopped green onion (optional)
Directions:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken. Refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9×13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
- Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
—Bruce Kong
Tex-Mex Mac ‘n’ Cheese
Boxed macaroni is a kitchen staple for college students, but if you’re looking to spice up your next dinner (no pun intended), then this is the recipe for you! Tex-Mex is equally as cheap and simple to make as regular mac ‘n’ cheese but adds a delicious, savory twist that’s sure to leave you craving more. Plus, it’s just as good after being reheated, so one batch can be the gift that keeps on giving for several meals afterwards.Ingredients:
- 2 packages of boxed macaroni and cheese (ex: Kraft)
- 1 pound of extra-lean ground beef
- 1 cup of Rotel diced tomatoes & green chiles
- 1 cup of shredded cheddar cheese
- 1 can of black beans, drained
- 1 can of whole-kernel sweet corn, drained
- 1 package of taco seasoning
- Sour cream and tortilla chips (optional for garnish)
Instructions:
- Brown the ground beef in a large skillet over medium heat and add taco seasoning, following the directions on the seasoning package.
- Prepare the macaroni as instructed on the packages.
- Mix in the ground beef, Rotel, black beans, and corn to the prepared macaroni.
- Sprinkle with shredded cheese. Top with sour cream and crushed tortilla chips, if desired.
- Serve immediately, and enjoy!
—Mallory Allen