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.

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.

Iced Sour Cherry Muffins/Quick Bread



One of my co-workers sent me a text the other night.  She wanted to know if she might be able to successfully dry some of her sour cherries in the oven.  Her cherry tree had produced a bumper crop of fruit and she was creatively thinking of ways to preserve the bounty.  I quickly suggested she borrow my dehydrator as it is super easy to dry fruits and vegetables in this portable unit.  In return, she offered me some of those beautiful sour cherries.  I felt like one lucky girl!  

I quickly pitted, chopped and bagged the fruit to put in the freezer as I wasn’t quite sure what I would make with them.   Cherry pie filling… sour cherry jam… muffins … scones?  I settled on Iced Sour Cherry Muffins. What a great choice as these muffins are tart and sweet, packed with a good dose of sour cherries. The recipe only needed two cups worth of fruit so I froze the rest of the cherries for another day, another recipe.  I used some of the batter for muffins and the rest for a small loaf of quick bread.  Again, I am one lucky girl! 

 
Iced Sour Cherry Muffins/Quick Bread 

 ¾ cup buttermilk 

 ¼ cup orange juice 

 ⅔ cup canola oil 

 1 large egg 

 1 teaspoon orange extract 

 1 heaping tablespoon orange zest 

 2 cups flour 

 1 cup sugar 

 1 tsp baking powder 

 2 cups sour cherries (pitted and chopped) 

 2 tablespoons brown sugar and cinnamon instant oatmeal (optional) 

Preheat oven to 350 degrees. If making muffins, line pans with paper liners or use silicone muffin cups.  If making quick bread, spray small loaf pans with cooking spray.   

In a medium bowl mix together buttermilk, orange juice, extract, canola oil and egg; mix well.  Next, add the orange zest, flour, sugar, and baking powder; mix well.  Carefully fold in the cherries, just until combined.  Scoop batter into muffins cups about ¾ full. Sprinkle with instant oatmeal mix (optional).   

 Bake for 25 minutes, or until a tooth pick inserted into the center comes out clean.  (If making 7×3″ loaves, fill and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.)

Let rest for a few minutes, and then transfer to a wire cooling rack and allow to cool completely before icing. 

 For glaze:
1 cup confectioners’ sugar

1 tablespoon milk or orange juice

In a medium mixing bowl, combine ingredients and mix well. If glaze is too thick, carefully add extra juice or water (a 1/2 teaspoon at a time) until mixture is smooth and creamy. Lightly drizzle glaze over cooled muffins.

Semi-homemade Scones

Well, another school year is over… Yesterday we made our annual trip down to campus to load up the car with dorm room accessories and furniture that will be stored away for the summer. Packing and unpacking can make for a long day!  Sometimes it’s hard to find a break to stop for a meal as parking is limited and the anticipation of the heavy traffic on the return trip home makes everyone anxious. 

Having said this, I was prepared for the worst as I loaded up a goodie bag with scones, yogurt, cold pizza, bottled water, sandwiches, homemade applesauce and a few energy bars as we started out on our daylong voyage.  I have a recipe that combines just a few ingredients to make a batch of tasty scones so I got up early to prepare them for the trip.  I must say, I had to slap a few hands as I took the scones out of the oven for everyone wanted to nibble on the treats before leaving the house. I quickly covered the tray with a light tea towel and told everyone to find something else to eat.  These little gems were to be packed in with the other goodies we would eat after a long day of packing and pitching.  Here’s the recipe for the tasty 4-ingredient scones.  They are made using a muffin mix which is super convenient, quick, and easy!  I had an egg white left over from another recipe so I brushed the tops of the scones and sprinkled them with a bit of sugar before popping them in the oven.

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Semi-Homemade Scones

One 18-ounce box of cranberry-orange muffin mix. 

(Krusteaz or another brand with canned berries included)

1 egg, slightly beaten

1/2 cup Greek yogurt (plain or vanilla)

2 tablespoons water

Extra flour for dusting

Preheat oven to 375 degrees. Use non-stick spray to lightly coat a cookie sheet.

Pour the muffin mix into a large bowl.  Add egg, yogurt and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter. Pour mixture onto a lightly floured surface on pat together to make a flat round about 1″ thick.  Add flour if needed.  Cut the round into 8 triangles by slicing in half, then fourths, then 8 triangles.  Carefully place onto a lightly greased baking sheet.   Bake for 15-20 minutes. Slightly cool; remove to a baking rack to cool completely.