Inspiration can come from anywhere…

Last week I sat looking at a list of over 30 recipe ideas for the blog with no desire to make any of them. I like to cook what I crave, and though the ideas I had already were good, I just wasn’t craving any of them at the time. I decided to poll followers of my blog’s Facebook page for what flavors you guys are loving right now. There were lots of good suggestions, but the one that immediately got my recipe-inventing wheels turning was… Sriracha sauce!

As soon as I heard the word I knew I wanted to make a chicken salad with lots of fruity spicy sriracha! I often mix sour cream and sriracha together to make a dipping sauce for panko-crusted chicken, so I knew this same concept would work perfectly in chicken salad form.

Sriracha is a Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt. You may have heard of it referred to as Rooster Sauce, due to the giant rooster that appears on the bottle of the most popular brand. Whatever you call it, it’s a mild, fruity sauce that tastes great on almost anything. I love it on a burger or squeezed over fried rice.

Spicy Sriracha Chicken Salad

A spicy Thai take on chicken salad with the fruity flavor of hot Sriracha sauce.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Just over 3 cups

Ingredients

• 2 skin-on bone-in chicken breasts (makes about 3 cups shredded roast chicken)
• 1/4 cup sour cream
• 1 heaping tbsp. Japanese mayo (or other thick style mayo)
• 2 tbsp. Sriracha sauce
• 2 scallions (sliced thinly)
• 1 tbsp. sesame seeds

Cooking Directions

1. Dry chicken breasts thoroughly with a paper towel and rub all over with a bit of olive oil. Bake on a parchment-lined baking sheet at 400F degrees for 40 minutes. Allow to cool completely.
2. Remove and discard skin. Use your hands to pull the chicken from the bone and tear into small pieces.
3. In a large mixing bowl, combine shredded chicken with all other ingredients and mix thoroughly. Serve on bread, a croissant, or over a salad as desired. Store in an air-tight container in the refrigerator for up to 4 days.

I ate that sandwich for lunch right after photographing it and was in spice heaven. It’s definitely got a kick to it, but I didn’t think it was overwhelmingly spicy. If you’re sensitive to spice though, feel free to dial back the amount of sriracha you add. Start with just one tablespoon and taste it to see if you like it as is. And if you’re a lunatic, add even more!

Thanks again for all the awesome recipe inspiration. Anyone else wanna chime in with a flavor you’re loving right now? Who knows, maybe it’ll end up inspiring my greatest recipe creation of all time! A recipe to crash Pinterest! If only in my dreams…

May 1, 2013 Alayna Discussion, Recipes 14 comments

I haven’t blogged about my eats in a loooooong time. I really wanna get this blog back on track with discussing food and sharing recipes, so without further ado, I present to you…my lunch. Thrilling, I know.

But I was certainly thrilled to come across a big glorious pile of heirloom tomatoes at Whole Foods yesterday, all piled up like jewels in a treasure chest. The colors, patterns, and irregular shapes are a feast for the eyes. I especially love the ones with lots of ridges and pleats, like a shiny swatch of silk tucked and pinned around a soft globe.

I sliced up one of the purple-tinted ones over a tartine of smashed avocado sprinkled with dulse flakes. I like to say tartine because it sounds fancier than open-faced sandwich. 😉

I salted the tops and cracked over some black pepper and served them with a donut peach and kombucha. I know it looks small, but I tend to eat lunch in two phases. I’ll probably have some goat’s milk yogurt with peanut butter protein granola later.

OMG these tomatoes are so good! And this is coming from someone who typically does not enjoy raw tomatoes. But these are so sweet and juicy that I’m reminded that tomatoes are actually a fruit. And they’re not mealy or watery like so many tomatoes are. Totally worth the Whole Foods price tag.

Have you ever had an heirloom tomato?

Are there and veggies you can only eat cooked/don’t enjoy raw?

August 1, 2012 Alayna Discussion 12 comments

It wasn’t all beer guzzling in Boulder, there was also tea!

Apparently, Boulder’s sister city is Dushanbe, Tajikistan. As a gift, the Dushanbe Tea House was assembled in Tajikistan then taken apart piece by piece and transported to downtown Boulder where it was reassembled amidst a garden of roses and a trickling stream.

As you may know, Jeff and I are kind of tea nerds, so we knew we’d be spending a long afternoon at this tea house for sure. It’s so hard to find tea shops that specialize in Chinese teas, they’re usually English “afternoon tea” type places with a sprinkling of heavily-flavored Assam and Ceylon teas, none of which we really care for. So we were excited to find that Dushanbe carries mostly Chinese teas of a high quality.

I loved seeing the authentic Persian-inspired painted ceilings and intricately-carved wooden columns.

And there was the constant sound of moving water from the Fountain of the Seven Beauties in the center of the tea house.

And the tea was excellent. Jeff had a Chinese black tea and I opted for a tea cocktail made from oolong, pineapple, and mango juices. Kind of like a tropical Arnold Palmer.

We also decided to have lunch there, starting with these curry-filled samosas with mango chutney and raita. So good!

Jeff had one of the most amazing dishes I’ve ever tasted. It was a thai panang beef curry with bok choy and shaved jicama, the richest and most flavorful curry ever. I could not stop stealing bites from him!

I ordered a salad of spinich and shaved pear in a pu-erh tea dressing with salmon and a bleu cheese-stuffed pear half. The stuffed pear was horribly underripe and hard as a rock, but I just scooped out the bleu cheese and ate the rest, which was an incredibly yummy salad without it.

We ended up splitting a pot of oolong together and digging into dessert. This was the most soft and delicious gingerbread I’ve ever had. It was accompanied by a drizzle of blood orange syrup and five spice whipped cream. Yum!

Dushanbe Tea House was incredible. I was worried that a place that specializes in tea couldn’t possibly also make great food, but WOW they do. The whole place felt very authentic and natural, not gimmicky and contrived as these types of theme places can be. I can’t recommend it highly enough if you’re ever in Boulder!

One place that was just ok was Chez Thuy, a Vietnamese place walking-distance from our rental. The free rice porridge was the best part of the meal!

The spring rolls were dry and flavorless, Jeff’s green curry was bland and full of watery vegetables, and my sampler plate of nori rolls, skewered beef, tempura shrimp, and stuffed chicken wing was way too heavy and strangley spiced.

I ended up taking mine back to the rental in hopes of snacking on it later, but it began to smell so atrociously within an hour that I never ended up eating it and it just stunk up the place for days. Skip Chez Thuy if you’re ever in town.

Back to the good stuff!

We caught up with some of our friends who moved out to Denver a while back and they could not stop raving about Snooze, a brunch place on Pearl St. that we’d passed a few times that was always crowded. We decided to take them up on their recommendation one morning and headed over expecting a long wait. Lucky for us, we were seated immediately on their lovely patio for prime people-watching!

I got the Blueberry Blossom pancakes: two super-fluffy and light pancakes studded with fresh berries and drizzled in local honey, topped with a sugary oat crumble and lavender butter! Best. Pancakes. Ever.

Jeff got the OMG French Toast which totally lived up to it’s namesake. Decadent when swirled in the vanilla cream sauce!

I wish we had a Snooze in Atlanta, I’d be waking up early to go there every weekend. There were so many things on the menu that I wanted to try!

Alright, one more Boulder recap to go. Tomorrow is the wedding and I’m rushing to get all this cake stuff done in time. Wish me luck!

June 15, 2012 Alayna Discussion 3 comments