Everyone loves a Hottie!

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So, I was on my way home tonight and stopped in at Whole Foods by Columbus Circle to get something to cook for dinner. This in and of itself is a bit of madness, it being high tourist season and the Time Warner Center is always a bit of a zoo and the Whole Foods there can get so crowded that the line goes almost all the way through the store to the produce section, but I had plenty of time and decided to take my chances.

Breezing through the store was always such inspiration for me when I lived on 57th Street, they really know the lure of visual impact in there and I always got suckered in. I had a short list tonight, just chicken breasts. There was a sampling of Rick’s Picks going on and I went over to try some of the new products. I’m a big fan of the Smokra, the smoked okra and it plays a major starring role in my turkey chili, and up until now, was my secret weapon. I got to chatting with Deittra, one of the Rick’s Picks staff and she told me about a recipe contest they were doing with the newest member of the family, the “hotties”, a spicy sriracha pickle chip, all I had to do was come up with a recipe and send them a picture of myself with my dish. I was practically cooking on my way out the door.

I’m ridiculously lucky to have a wide variety of ingredients left over from my commercial shoots, so I pulled together the ingredients from my shelves and refrigerator and it wasn’t long before I had it all assembled and marinated the chicken. I can’t even begin to describe how delicious this dish came out to be!!!
Peanut Chicken and Rick’s Picks hotties

Marinade:
1/4 cup lime juice
juice from one clementine
2 Tablespoons of Peanut Butter
1 Tablespoon of honey
1/4 cup apple cider vinegar
1 teaspoon of Chinese Five Spice Powder
1/4 cup of Toasted Sesame Oil

1 cup of Coconut Milk
1/2 jar of Rick’s Picks hotties
1/2 english cucumber cubed
buckwheat soba noodles

Marinate about a pound of cubed boneless breast of chicken for 15 minutes to half an hour.

Cook up buckwheat soba noodles according to instructions.

Heat 1 Tablespoon of Coconut Oil in a heavy sauce pan and add chicken to brown it a bit, then pour in marinade, coconut milk and pickles and simmer for 15-20 minutes.

Cube fresh cucumber and plate noodles with cubed cucumber, add chicken and sauce and enjoy!

I would have finished this with fresh cilantro if I had it, but I didn’t and it was delicious all the same!

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