You can call me honey

The Boy had karate tonight so we needed a quick, prep-ahead meal and this one fits the bill. Tasty too.

Honey-Teriyaki Chicken (from EveryDay Food magazine)

1/2 C honey
2 TBSP rice vinegar
2 TBSP soy sauce
4 garlic cloves, minced
2 TBSP peeled, grated ginger
1 TBSP coarse salt
1/2 tsp pepper
8 bone-in, skin-on chicken thighs

1. Preheat oven to 475. Line rimmed baking sheet with foil. In a large bowl, combine all but chicken and mix until combined. Add chicken and toss to coat.

2. Bake chicken, skin side up, basting occasionally with pan juices until well-browned and cooked through- 25-30 minutes. Serve chicken drizzled with pan juices.

I dip each chicken thigh in the sauce one at a time and place them on the baking sheet. Then I dump the leftover sauce over them before baking. My son and husband both love this one. I serve them with rice and...

Asian Cabbage Slaw (from EveryDay Food magazine)

2 TBSP fresh lime juice
2 TBSP rice vinegar
1 TBSP vegetable oil
2 tsp sugar
salt to taste
1/2 head small green cabbage or savoy cabbage
1 C cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced

1. Combine first five ingredients for dressing in a large bowl. Whisk to combine.
2. Add vegetables to dressing and toss to combine.

I double this recipe mostly for practical reasons. What am I going to do with half a cabbage and half a jalapeno? I also generally use the vegetable peeler on the carrot instead of grating it. It's delicious and is great as leftovers. I made this yesterday for today to shorten my prep time.

How's yo mama an 'em?

It's rainy and cool today after temperatures in the 90's last week. So it seemed like a good day for a hot meal.

Red Beans and Rice (from the incomparable MaryBeth)

2 TBSP olive oil
1 lb. fully-cooked smoked sausage, sliced (you can use regular or turkey sausage)
1 onion, chopped
4 cloves garlic, minced
3 14 1/2 -16 oz cans red kidney beans (New Orleans style, if available)
1 C chicken broth
1 tsp or more Cajun seasoning ( I like Tony Cachares)

1. Heat olive oil in large, heavy Dutch oven over medium high heat. Add sausage, onion and garlic and saute until onion is brown; about 15 minutes.

2. Mix in kidney beans with their juices, broth and seasoning. Reduce heat to med-low. Cover and simmer until flavors are blended and mixture is thick, stirring occasionally. (about 45 minutes)

I serve this over rice with corn bread on the side. I usually make a vegetable as well, but I had salad for lunch and I was feeling lazy. A side salad is good. This is always even better the second day.