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 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.



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.



Cranberry Walnut and Buttermilk Muffins

After an enjoyable St. Patrick’s Day holiday, I am often faced with a bit of leftover buttermilk as it is one of the main ingredients in my Irish Scones and Irish Bread recipes. This year was no different. Over the last few days, every time I open the fridge, I notice a half-filled jug of buttermilk that will need to be used before it expires. 

As spring is just around the corner,  I decide to make one of my favorite muffin recipes.  This recipe is moist and flavorful due to the addition of buttermilk. The sweet taste of cranberries and walnuts combined with the buttermilk and orange juice concentrate make for a fresh start to the day. Substituting yogurt or sour cream is definitely an option if you don’t have buttermilk on hand.  Remember, you can always add an acidic ingredient like vinegar or lemon juice to regular milk in order to make your own substitute for buttermilk.  Don’t miss the recipe for cranberry butter at the bottom of the post as it is DELICIOUS and really makes this muffin recipe extra special.

Cranberry Nut and Buttermilk Muffins

1 cup cranberries, coarsely chopped

1/2 cup walnuts, chopped

3⁄4 cup sugar, divided

3 cups all-purpose flour

3 1⁄2 teaspoons baking powder

1⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup butter

1 egg

1 1⁄2 cups buttermilk 

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons old fashioned oats (optional)

2 tablespoons sunflower seeds (optional)

Combine cranberries, walnuts, and 1/4 cup sugar; set aside.  In a large bowl, mix together flour, remaining sugar, baking powder, baking soda, and salt.  With a fork or pastry blender, cut cold butter into dry ingredients until mixture resembles coarse crumbs.  In a medium bowl, beat together egg, buttermilk and orange juice concentrate.  Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; do not over mix.  Spoon batter into greased or paper-lined muffin cups. Lightly sprinkle with old fashioned oats and seeds (optional). Bake at 350 degrees for 23-27 minutes.  For mini-muffins, bake at 350 degrees for 12-15 minutes or until toothpick inserted in center comes out clean.

If you are so inclined, here is a recipe for cranberry butter that tastes delicious slathered over the warm muffins…

Creamy Cranberry Butter
1 cup cranberries, finely chopped
1 cup powdered sugar

1⁄2 cup butter or margarine, softened

1 tablespoon lemon juice or orange juice

Purée cranberries in a blender; add remaining ingredients and  process until smooth.  Refrigerate.

Crispy Ginger Snaps

There’s nothing like a quiet weekend morning when all in the house are still asleep.  I so enjoy tiptoeing through the kitchen to watch  the sun come up while sipping a cup of freshly brewed coffee.  I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again.  This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule.  My recipe interests seem to morph depending on my stage of life.  During my college years, my favorite recipes were quick and inexpensive.  During the early ears of marriage, my favorite recipes showcased new and interesting ingredients.  While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy!  Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.

I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion.  An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert…   Delicious!

This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.

 

Crispy Ginger Snaps

 

1 cup oat bran flour

1 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup margarine, softened

1/4 cup unsalted butter, softened

1/2 cup brown sugar, firmly packed

1/2 cup coconut sugar

1/4 cup molasses

1 large egg

1/4 cup turbinando sugar

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the oat bran,flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside.  In a large bowl, combine the margarine, butter, and brown sugar and coconut sugar.  Beat until light and fluffy.  Next, add the molasses and egg, beat until fully combined.  Add the flour/oat bran mixture to the wet ingredients; mix until combined.

In a small bowl, pour in the turbinado sugar.  Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes.  Slightly cool before removing from baking sheets to cool completely.

For a healthier version of this recipe try this website…

http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/

 

 

Homestyle Chunky Chicken Noodle Soup

This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…

My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort.  I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.  

This is a quick and easy recipe that has become a family favorite over the years.  Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy.  Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth.  My favorite stock base to use is L.B. Jamison’s.  I follow the directions on the back of the jar.  Perfect every time…  What a welcome recipe when you’re feeling under the weather.

Homestyle Chunky Chicken Noodle Soup

8- 10 cups water

8 teaspoons chicken flavored soup base (or adjust to taste)

3 medium carrot, peeled and sliced

3 stalk celery, sliced

1 medium onion, diced

2 cups shredded cooked chicken

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley

2 cup cooked noodles

Heat water to boiling, add soup base.  Reduce heat to simmer.  Add carrots, celery, onions, pepper, garlic, and parsley.  Simmer vegetables until tender.  Add chicken and cook for an additional 10 minutes, stirring occasionally.  Keep cooked noodles separate and add a small handful to each bowl of soup before serving.  This keeps noodles al dente.

Melt in Your Mouth Christmas Cutouts

The holiday season is upon us and it’s just about time to start our Christmas baking.  We had a great time this weekend as we welcomed a few young guests to share in the fun.  I was happy to have found some package labels (last year’s clearance aisle) to wrap up our tasty treats for gift giving.  As one of my favorite cookie recipes, I posted it several years ago… You can find it here.  These tasty morsels truly do “melt in your mouth” and they are relatively simple to make.  Great little gifts for those that we share our lives with… Coworkers, colleagues, the mail carrier, our anyone else that you care to share a heartfelt gift with.  

Wishing you the blessings of the season as you celebrate the holidays with your family and friends.