A few years ago McDonald’s had some delicious signature wraps on their menu. Tim and I loved the Sweet Chili Chicken Wraps. Sadly, at least in our neck of the woods these are no longer available. Sweet Chili Sauce came from the hope of replicating that recipe.
Sweet Chili Sauce turned out perfect! Just the right amount of sweet vs. heat. Confession….I have not tried the wrap…..yet. Long story short, my attention was diverted to pizza…….and
well, that’s in the next post, stay tuned!!
Living in as I commonly call it “Hooterville” (if you are of certain age you will understand the reference), but sometimes it’s hard to find certain items in the cooking realm. Hence my skill at improvising. Red pepper flakes were a perfect substitute for Tai Chili Peppers.
I know, I know…Amazon, but again living in Hooterville, same day delivery….LOL. And I wanted to make this recipe right now!!!
Red pepper flakes, spicy….check…….how about sweet??? Honey of course, syrupy, and sweet, plus better for you than sugar. Rice wine vinegar for an acid, garlic, and the surprise ingredient….ketchup.
Wanting the sauce to be a bit more red in color than traditional Sweet Chili Sauce, a touch of ketchup did the trick, plus it added a something in the background taste that will leave them wondering.
A slurry of cornstarch and water to thicken and you have a delicious sauce to dip any finger food in. Pour it over chicken or seafood and cook for a sweet, spicy sauce, for use as a marinade.
Anyway you chose Sweet Chili Sauce is your new go too sauce…….I better get to creating those wraps….future post!!???
Sweet & Spicy….perfect sauce!!!
1 cup honey
¼ cup rice wine vinegar
3 garlic cloves, minced
1 tablespoon red pepper flakes
2 tablespoons ketchup, divided
¾ cup water
1 tablespoon cornstarch mixed with 2 tablespoons water
In a small sauce pot whisk together honey, red pepper flakes, rice vinegar, 1 tablespoon ketchup, garlic, and ¾ cup water.
Bring to a boil over medium high, and boil for 1 minute, whisking constantly.
In a small bowl combine cornstarch and 2 tablespoons water.
Reduce heat and pour cornstarch mixture into the pot and whisk to combine. Return mixture to a boil, stirring until sauce thickens.
Remove from heat. Stir in remaining tablespoon of ketchup and set aside to cool.
Place in an airtight container and refrigerate. Can be stored in refrigerator for up to 2 months.
Keywords: spicy, sweet, red pepper flakes, garlic, dipping sauce, Tai, sweet chili
When your cherry tomatoes have taken over the garden…….mine actually buried my pepper plant…..you need to get creative. Balsamic Honey Glazed Cherry Tomatoes are my nod to creativity…..and the intense desire to not have my beautiful cherry tomatoes go to waste.
For having such a small garden, we had a big harvest. Especially cucumbers and cherry tomatoes. My poor neighbors must have wondered where we got all the produce we keep pawning off on them. I just hate to see food go to waste, thank goodness for neighbors.
With summer winding down I wanted to make the most of summer tomatoes. Nothing in the world beats their flavor, and nothing is more satisfying than growing them yourself.
Place red ripe cherry tomatoes in a cast iron skillet, with just a sliver of the top cut off. Mix together garlic, honey, olive oil, balsamic glaze, a good amount of salt, and pepper, and roast for about 30-35 minutes. Then garnish with fresh snipped chives.
Side dish, on top of pasta or rice, or bruschetta like on top of crusty bread with cheese. There is nothing these little beauties cannot enhance the flavor of.
Roasting them brings out extra sweetness and a touch of honey is icing on the cake…well maybe cake is a bad analogy. Balsamic and tomatoes are a classic combo, and this dish is no exception.
If you do not have balsamic glaze, you can either purchase or make your own. Balsamic glaze is easy to make and can store in the frig for recipes, or if you just need a little something for a garnish.
Speaking of garnish, fresh snipped chives make a perfect garnish for Balsamic Honey Glazed Cherry Tomatoes.
If you are over run with cherry tomatoes or maybe need to run to the Farmers Market to get them, you have to try Balsamic Honey Glazed Cherry Tomatoes !!!! I’m grilling up some bread to top now!!!!
1 pound cherry tomatoes, stems removed, rinsed and patted dry
3 garlic cloves, minced
2 tablespoon honey
3 tablespoons olive oil
2 tablespoons balsamic glaze
Coarse ground salt and pepper
Fresh snipped chives for garnish
Preheat the oven to 400°
Spray a cast iron skillet lightly with non stick cooking spray.
Cut a small slice off the top of the tomatoes and place them cut side up in the cast iron skillet.
Whisk together the minced garlic, honey, olive oil, balsamic glaze and a large pinch of salt and pepper.
Drizzle mixture over the cherry tomatoes. Roast for about 30- 45 minutes until juicy, and bubbling.
If you have too much liquid after 45 minutes you can place the cast iron skillet on the stove top and reduce to desired consistency.
Season to taste with additional salt and pepper. Garnish with fresh snipped chives if desired.
Keywords: cherry tomatoes, garlic, honey, balsamic, roast, cast iron skillet
Apple season is in full swing. Use those glorious gems for some Apple Pie Biscuits.
Tender and sweet, full of fresh apples, topped with a crunchy sugar topping.
I hesitated to call these Apple Pie Biscuits because…well nothing tastes as good as a hot from the oven apple pie…..but these are close! Continue reading “Apple Pie Biscuits”