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.
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.