Chicken Teriyaki

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This is a family favorite and we make it at least once a month if not more. It’s soooo good. This makes a lot of sauce, but my kids like it that way. You can use less sugar, but I really think it needs it. Adjust to your taste though.

  • 1 cup low-sodium soy sauce
  • 1/2 cup apple cider vinegar
  • 2 TBL water
  • 2 rounded TBL cornstarch
  • 1/2 cup white sugar
  • 1/4 – 1/2 cup brown sugar
  • 3 cloves minced garlic
  • 1-2 tsp fresh ginger (can use ground)
  • pepper to taste
  • 12 boneless/skinless chicken thighs

Directions

  1. Preheat oven to 375
  2. Add everything, except chicken, to a small pot and bring to simmer while whisking
  3. Pour 1/2 mixture over chicken and bake, covered w/foil for 25 minutes
  4. Remove from oven. I pour off excess liquid/fat
  5. Pour remaining sauce on chicken and continue baking for 15 minutes UNCOVERED

Cleanup is a breeze if you line your baking pan with foil. Seriously, do it. Serve with some homemade fried rice; it’s super-easy. When making fried rice it is important to use cold rice, leftover white rice is ideal. I’ll post my fried rice recipe in another post soon.

This makes a lot of sauce, but that’s how my kids like it. You could add 4 more thighs and still have enough sauce. You can also use boneless/skinless breasts, but we are a thigh family 🙂

Apple Cider Glazed Pumpkin Cookies

I found this yummy recipe on AllRecipes. I’d recommend substituting 1/2 cup brown sugar for 1/2 cup of the white sugar though. The 1.5 cups of just white sugar just isn’t enough in my opinion. I’m going to do that the next time. I changed the glaze a bit, too. I’m sure the glaze listed is fine and it is a typical glaze, but I wanted something with a bit more, zing to it. So, I used a good apple cider from a local cider mill instead of milk, and instead of adding vanilla I just added a bit more cider. I also sprinkled in some pumpkin pie spice. Just keep tasting until you like what you have 🙂 I highly recommend these cookies. You can find the recipe HERE

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Shrimp Po’Boy Sandwiches

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Tonight’s dinner goes back to my Southern girl roots. Being brought up in Texas near the Gulf of Mexico we always had lots of shrimp. I started out with a 2 lb. bag of jumbo, frozen, raw, deveined and easy-peel shrimp. They were even on sale so I stocked up a few more bags in the garage freezer.

The recipe I used is HERE.

I skipped the part about using egg and panko because I didn’t have any. I added a package of Italian seasoning mix to the flour in addition to the cajun seasoning. You can use Old Bay if you don’t have anything else. So, pretty much just the flour mixture and then fried.

I didn’t use the homemade remoulade sauce listed with the recipe.  I sort of took bits and pieces from various recipes and reviewers and came up with this:

  • 1/2 cup Marie’s Thousand Island dressing
  • hot sauce to taste
  • 2 tsp soy sauce
  • squirt from lime juice container.

It came pretty darn close to tasting like the real from-scratch recipes.

  1. First I combined 4 TBL of butter with 1 tsp of minced garlic and melted in microwave.
  2. Next I buttered a roll and toasted it.
  3. Meanwhile, I coated the shrimp and fried them up.
  4. Next, I put shredded lettuce and tomato slices on the toasted roll and then put on the cooked shrimp.
  5. Finally, I drizzled with the remoulade sauce.

YUMMY… so good. My kids said it was fantastic.

Fried Egg On A Salad

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I had the most unusual craving tonight. I was craving a fried egg on a salad. Strange, I know. I don’t ever remember seeing one before, but it just flew into my head as I was getting ready to prepare dinner. I had already marinated some locally-grown heirloom tomatoes and red onions in oil, red wine vinegar, garlic, dab brown mustard, salt, pepper and a dash of sugar. I decided to toss some lettuce in with it, threw in some bleu cheese crumbles and added some of my candied pecans I had leftover from another recipe earlier in the week. Then, it was simply a matter of frying an egg and placing it on top. It was runny; it had to be. That’s what I was craving. Good grief, someone help me… LOL. The verdict is that it is FABULOUSLY delicious. My teen daughter gives it two-thumbs up. Yay.

Honey-Lime Roasted Shrimp

Jumbo shrimp peeled and deveined and marinated for about an hour in about 1/2 cup olive oil, juice from 2 nice sized limes, 4-5 TBL honey, minced garlic (I put in two cloves), salt and pepper to taste. I roasted them on a foil-lined baking sheet in a 425F convection oven for about 6 minutes. I put some pepper flakes on my daughter’s portion when I took them out since she likes things a bit spicy.

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Bacon-Wrapped BBQ Shrimp

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This is such an easy and delicious dinner. I started off with a 2-lb bag of Jumbo, frozen, raw shrimp that I defrosted under cool water and removed the shells. They were split and deveined already so it went really quickly. Next, I put some Old Bay seasoning on the shrimp and then wrapped each jumbo shrimp in a half slice of raw bacon and fastened with a toothpick. I put them into a container and poured BBQ sauce on them and let them sit in the fridge for a couple hours. When I got ready to cook them I preheated my oven on broil and put in a foil-lined pan with the shrimps for approximately 6 minutes. The oven rack was at the middle of the oven so it would go faster if it were higher to the heating element. The shrimp and the bacon cooked at the same time so they were both perfect. Kids loved them and I just tossed away the foil when I was finished. Ta Da!

Grilled Rosemary Ranch Butterflied Chicken

IMG_8270I love picking up whole chickens when they are on sale. I count myself especially lucky if it is a roaster size. You know, the big 6-8 pounders. I am a huge griller and will grill anything from chicken to romaine lettuce to avocados to cookies. Yes, they all are amazing, surprisingly. First butterfly your chicken by cutting out the backbone with some sharp kitchen shears. If you are unsure how to do this you can find lots of videos on YouTube that will walk you through the step. I press my chicken down to flatten it, but still leave the breast bones in so it doesn’t lay completely flat. This is preference, but you can remove it to make it flatter. Leaving the skin on, but separating the skin from the meat with my fingers on the breasts and thighs, I rubbed a marinade on consisting of Ranch dressing, olive oil, Rosemary, minced garlic, salt, pepper and some fresh lemon. I’ve seen other recipes out there that also use vinegar and various other spices so just put on what you like and make it your own. I don’t really measure, but I usually do close to equal parts dressing and oil. The spices are based on your tastes. I made sure the marinade was everywhere. And, I do mean everywhere… in between skin and meat, on top of skin, you get the picture. I left in fridge overnight to absorb all that yummy goodness. Next, heat your grill up to about 450 and then place your chicken skin-side UP. Immediately, turn off burners under chicken for indirect heat. If you are using charcoal just put it on the side without charcoal. I tweak the burners that are left on so as to maintain a temp of about 300-350 degrees. For a chicken this size I cooked for approximately 1 hr. 50 min – 2 hrs. I’ve done smaller 3-4 lb chickens for 45 minutes. I’ve also used every kind of rub, sauce, etc. Whether you dry-rub or marinate in a liquid I really like leaving it overnight in the fridge. I don’t turn my chicken at all. The skin gets nice and brown just fine on it’s own. I used to start out skin side down for 10 minutes then switch, but it’s not necessary. A lot of other grillers recommend putting skin side down and pressing with a spatula to get all the skin to brown… NO!!!! NEVER squeeze the liquid out of any meat you are grilling. Ever. It is so much juicier leaving all that yummy tasting juice inside the meat and not in the bottom of your grill.