Wednesday, October 19, 2011

Teriyaki Sauce

 This recipe came from Our Best Bites.

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. You can store it in the fridge in an air-tight container for up to 2 weeks

Bacon-Wrapped Teriyaki Chicken Skewers

This recipe came from Our Best Bites and it is YUMMY! Their recipe is more for a party where we have adjusted it for large dinner.

2 boneless skinless chicken breasts
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks
Homemade Teriyaki sauce (recipe at bottom)
Kebab skewers or toothpicks
 
Use kitchen shears to cut the bacon slab in half.. Refrigerate until ready to use. Cut chicken into bite-sized pieces.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish. Wrap a piece of bacon around a chicken piece, add pineapple and onionand repeat until skew is full. Repeat until you run out of chicken. We ran out of bacon first and we did some plain chicken mixed into our skewers. Pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
 
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
 
Teriyaki Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. You can store it in the fridge in an air-tight container for up to 2 weeks

Slow-Cooker Jambalaya

I found this recipe from American Family. I have made a few changes to fit our tastes.

1 chicken breast
1 pound smoked sausage, cut into 2-inch slices and browned
1 large onion, chopped
1 large green bell pepper, seeded and chopped ( I had peppers from my garden so I did a medley of red, green, and orange peppers)
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix (If you want less kick take this down, it was too spicy for my kids with a whole Tbsp)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 3/4 cups long-grain rice

Cut sausage and brown up in a flying pan and to crock pot. Combine chicken, onion, peppers, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours (longer if your chicken was frozen).

Add rice; raise heat to high and cook for about another hour or until the rice is done.