Thai Sweet Chili Chicken Thighs and Veggies

Evening, ya’ll! Can the weekend really be almost over? It always goes by too fast! Tonight dinner was super simple and extra tasty! I bought this marinade for my chicken. I highly recommend it! Sweet with a kick of spicy.


Thai Sweet Chili Chicken Thighs and Veggies (mushroom, onions, peppers), Naan Bread


1 bottle of this marinade

3 -5 chicken thighs -I did 3 with the marinade and 2 without for the girls. They are not spicy fans, yet.

about 3 peppers, chopped- I used an assortment of red, green, yellow, and orange. I am planning on making a veggie frittata later this week with the leftover peppers.

1 container of mushrooms chopped in half or thirds depending on the size

1 Onion, chopped


Put 3 chicken thighs in a baggie with about 1/2 the jar of marinade. Marinate it for about 20 minutes in the fridge. In the meantime, chop your veggies. Slice your chicken in to strips or small chunks. Heat your skillet on high heat. Add 2 tablespoons of vegetable oil. Add in your chicken and veggies. Add the rest of the marinade. Cook for about 15 minutes or until your chicken is cooked through. Enjoy with rice, noodles, or a side of Naan bread. We used the bread to scoop up the delicious mixture. I am adding the leftovers to some  lo mein from the other night to have for lunch tomorrow.010

012 014

Spicy Veggie Pasta

Last night we had a whatever you want/clean out the fridge/breakfast for dinner kind of night. I made this for myself using leftover veggies, less than half a container of thin spaghetti, and the end of the parmesan cheese. I even had plenty of leftovers to bring to work for lunch and share with a couple of work friends.

Spicy Veggie Pasta

1/3 package of thin spaghetti
1 onion thinly sliced
1 container mushrooms, quartered
handful of baby carrots chopped
1 container of spinach.
1 teaspoon, or more, of red pepper flakes
1 tablespoon Italian seasoning
tablespoon or more of parm. cheese
1 cup white wine
2 tablespoons of olive oil
salt and pepper


Heat your olive oil and add onions, mushrooms, and carrots. Cook down until tender. Add your spices. Mix well. Add in your wine. Reduce. Add in your spinach and a little more olive oil. Cook the spinach down and mix with the rest of the veggies.

Meanwhile, cook pasta. Add your pasta to the veggies when the pasta still has a bit of a bite to it. Add in about a cup of pasta water- a little bit at a time to your desired consistency. Add in your cheese and mix well! Enjoy!

amy 010

Spicy Quick Pickle Veggies

I had a ton of okra, beans, cucumbers, cherry tomatoes, and peppers I got from the farmer’s market the other day, so I decided to make a jar of quick pickles. These guys turned out so good; super flavorful and very spicy.


a couple handfuls of okra- Trim off ends and slice okra in half
2 sweet peppers- 1 yellow, 1 green sliced in thin strips
1 jalapeno pepper, cut in half- I used the ribs and seeds, but you can take them out if you wish
handful of beans (green, purple, yellow)- Trim off ends
handful of cherry tomatoes, whole
3 garlic cloves, peeled, whole
3 1/2 cups cider vinegar
1 cup sugar
1 tablespoon kosher salt
4 cups water
1 teaspoon whole coriander seeds
2 bay leaves
1 teaspoon whole black peppercorns
pinch of red pepper flakes
4 cups water


Add all the trimmed vegetables, except the garlic, into a large, stainless steel mixing bowl or stockpot. Combine all the rest of the ingredients in another large saucepan, and bring to a boil over med-high heat.

Carefully pour the boiling liquid over the vegetables, and make sure all the ingredients are submerged in the brine by using some large plates or glass platters to hold them under the liquid.

Cover and let cool to room temperature. Add them to your mason/Bell jar. Transfer to refrigerator and chill before serving. Pickled vegetables can be kept refrigerated, completely submerged in their liquid, in an airtight container, for up to 2 months. =) Enjoy!