Teriyaki Chicken Marinade



When I grill chicken, I usually use a bottled marinade to flavor and tenderize the meat.  Well, this week I ran out of my favorite supermarket brand and decided to revisit an old recipe of my own.  I often pair this marinade with a few finely chopped slices of pineapple to give it a Hawaiian flair.  A hearty helping of rice and vegetables works great with this teriyaki grilled chicken dish.

Teriyaki Chicken Marinade

1 cup soy sauce

1 cup water

3/4 cup sugar

1/4 cup Worcestershire sauce

3 tablespoons white vinegar

 3 tablespoons vegetable oil

1/2 medium onion, minced

2 cloves garlic, minced

1 teaspoon fresh ginger, graded

1/2 cup finely chopped pineapple, optional

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic, and ginger. Whisk together until sugar is dissolved. Add optional pineapple.  Using a plastic bag or covered container.  Pour mixture over chicken pieces and marinate for 3 hours or overnight.  Grill or bake chicken until a minimum internal temperature of 165 degrees is reached.

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Creamy Low-Carb (Mock) Mac and Cheese



I’ve been meaning to try this recipe adapted from a collection of similar recipes.  I happened to notice that our local grocer had riced cauliflower on sale and thought I would use the opportunity to make a little “comfort food” for this chilly Sunday afternoon.  The texture of the diced cauliflower simulates the texture of rice or noodles.  It’s certainly not exactly like my original version of mac and cheese that my family has grown to love, but it’s close enough for carb concious gals like me.

Creamy Low-Carb Mac and Cheese


1- 12 ounce bag riced cauliflower

3/4 cup cream or half and half

2 oz cream cheese

1/4 teaspoon dry mustard

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 cup shredded sharp Cheddar cheese

Steam or microwave riced cauliflower as directed. Pat dry with paper towels. Spray 13X9″ baking pan with non-stick spray. In a small saucepan bring cream to a simmer, add cream cheese stirring until cream cheese melts. Add dry mustard powder, pepper, garlic powder and onion powder; whisk to incorporate. Turn off heat and add 1 cup of shredded cheddar cheese slowly, stirring well to incorporate. Put cauliflower into prepared casserole dish, evenly pour cheese sauce over cauliflower.  Sprinkle the last 1/2 cup of cheese over the top. Bake at 375 degrees until topping is melted and beginning to brown, or about 15-20 minutes.  Remove  from oven and let sit for 5 minutes before serving.

Creamy Tomato Basil Soup



Another school year begins…

Our daughter is beginning her clinical year up in Evanston, IL.  Once again, we loaded up all of her belongings to move her into a cute little apartment, not far from the “Purple Line” in a beautiful part of town, just outside the Northwestern University campus.  The cool breezes off the shores of Lake Michigan have made for an unseasonably cooler summer.  

After settling her into the apartment, we walked into town to find a local place to eat lunch.  We spotted an adorable restaurant called The Farmhouse-Evanston.  The menu touted local foods, brews, and seasonal fare.  With a chill in the air, the tomato soup and grilled cheese sandwich sounded wonderful. My daughter ordered it without hesitation.  All through the meal, she raved about the creamy soup and hearty, three-cheese sandwich.  

After returning home, I was inspired to make a big pot of flavorful tomato soup for the family. What a treat.  This recipe makes enough to serve the whole clan with extras to pack into containers for weekday lunches.

…Outstanding soup!  Don’t forget to garnish with pieces of garlic toast, Parmesan cheese, and fresh basil.

Creamy Tomato and Basil Soup

3 tablespoons olive oil

4 garlic cloves, minced

1 large white onion, chopped

2 (28 oz) cans San Marzano whole, peeled tomatoes

1 1/2 cups water

3 teaspoons chicken soup base

2 1/2 tablespoons sugar

1/4 cup half and half

6 – 8 large fresh basil leaves, roughly chopped

1/4 teaspoon dried Italian seasonings

1 teaspoon kosher salt or to taste

3/4 teaspoon ground black pepper or to taste

In a medium pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, do. It over cook.  Add onion; stir and cook until translucent.

Add the two can of tomatoes with juice, chicken base, water, and sugar. Bring to a low simmer. Cook uncovered, for 12-15 minutes. Add the half & half, basil, Italian seasonings, salt and pepper.

Using an immersion blender,  puree soup until smooth. Serve immediately with a hearty grilled cheese sandwich or a fresh salad.



Lemony Strawberry Jam

I was recently asked to do a food demonstration at a local county fair.  I thought it might be fun to showcase some of the new home food preservation products and make some lemon and strawberry jam.  I bought a bag of lemons, some sugar, pectin and fresh strawberries for the occasion.  A few portable appliances were easy to load into the back of my car and plug into the electrical outlet at the Home and Family Arts Building.  I had a blast making jam for all of the folks visiting the fairgrounds.  I was happy to answer questions and drum up some new found interest in canning.  If you have never preserved food or if you’re looking for a fresh new way to can fruit with ease, check out some of the new items on the market and get busy canning nature’s bounty!



Sprinkle in the pectin…

Add the crushed strawberries…

A fresh additon… lemon zest

Time to give this a stir…

Add sugar and bring to a rolling boil…    This is an amazing little appliance.  Portable, electric, and easy to clean…  Small batch canning is highlighted with this jam and jelly maker.

Getting ready to process…

Set to “canning mode”…

Simply delicious!

Lemony Strawberry Jam

Strawberries

Lemons

Sugar

Pectin

Check out the recipe at the link below.  Follow the recipe exactly as written.  This is a must when preserving foods.  No substitutions, unless directed.  Always use reputable, tested recipes for home food preservation.

https://www.freshpreserving.com/lemony-strawberry-jam—ball-auto-canner-recipes-br1393.html

Back To School Blueberry Bread

It’s that time of year again… Back to school!   This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year.  We recently visited our daughter who has started her clinical year at a hospital in Illinois.  I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer.  This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!



Back to School Blueberry Bread

1/3 cup butter, melted

1 cup sugar

3 tablespoons fresh lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh blueberries

1/2 cup walnuts, chopped

2 tablespoons grated fresh lemon peel

GLAZE:

2 tablespoons fresh lemon juice

1/4 cup sugar or 1 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.  Continue to cool on a wire rack.  

Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.



M’s Triple Chippers

 
This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter.  Have you ever started a recipe only to find that you didn’t have all of the ingredients needed? 

Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers

1 cup butter, softened
1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

3 cups all-purpose flour 

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

3/4 cup peanut butter chips

1/2 cup butterscotch chips

Preheat oven to 350 degrees.  Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely.  Stir in flour, salt, and chips.  Use large ice cream scoop to drop onto cookie sheets.  Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.

Blueberry Pie with Oat Crumble Topping

This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries.  The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday.  My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries.  This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.

Blueberry Pie with Oat Crumble Topping

1 pre-made pie crust

1/2 cup white sugar

1/3 cup all-purpose flour

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

5 cups fresh blueberries

Topping:

2/3 cup packed brown sugar

3/4 cup old fashioned oats

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of nutmeg

6 tablespoons butter

Preheat the oven to 375 degrees.

Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg.  Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40-45 minutes in the preheated oven, or until browned on top. Cover with foil if crust starts to get too dark before baking is complete.  Cool before slicing.