Teriyaki Chicken

This is one of my 'what am I going to make for dinner tonight recipes'.
I almost always have these ingredients on hand.
Not only does the meal have very few ingredients, it is easy to make, and tastes SO good!
With steamed rice and steamed fresh snap peas you have a healthy weeknight meal.



Teriyaki Chicken

-1-2 lbs of chicken breasts OR chicken thighs
-1 cup sugar
-1 cup soy sauce
-2 tsp. ground ginger
-1 tsp. garlic powder

1. Mix all ingredients (except chicken). Bring to a boil in a saucepan.

2. Marinate chicken and sauce together in a casserole pan at least 1 hour before hand in the refrigerator.

3. Bake at 350 degrees for 1 hour until chicken is cooked, turning chicken over once while cooking.

4. Serve over hot cooked rice.

Honey Chicken Stir-Fry

This is a perfect weeknight dish!
Quick, healthy, and very tasty.
To make it even quicker you can pre-cut the chicken and use frozen vegies.
My kids really like this dinner and that is a pretty great thing, my kids are not wild about dinners with vegies involved.
The honey makes this stir-fry have a touch of sweetness. The crushed red pepper is totally optional, it adds just a little something to it and does not make it spicy at all.
These flavors all combined and placed on top of steamed rice,
make one delicious stir-fry!


Honey Chicken Stir-Fry

What you need:

• 1 pound or 2-3 boneless skinless chicken breasts, cut into 1 inch pieces
• 2 garlic clove, minced
• 3 teaspoons olive oil, divided

Sauce:

• 5 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon of crushed red- pepper (optional)
  
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Vegies:

• 1/2 cup chopped onion
• 2 cups cup up broccoli
• 2 carrots sliced
• 2 stalks of celery sliced
• 1/2 cup red pepper chopped (optional)

OR you can use,

• 1 (16 ounce) package frozen broccoli stir-fry vegetable blend
  

Finishing:

• 2 teaspoons cornstarch
• 1 tablespoon cold water
• Hot cooked rice

How to Make:

1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil cook until done.
   
2. Add the honey, soy sauce, crushed red pepper, salt and pepper. Cook and stir for about 5 more minutes. Remove from pan.
   
3. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through and barley crisp. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

Enjoy!

Salmon with Ginger Glaze

This is my go-to Salmon recipe,
with only 4 main ingredients it is also very quick and easy to throw together.
You can serve this in so many ways:
on top of mixed greens, or to give it a Asian flair you can put it on steamed rice or rice noodles. No matter how you serve it this Salmon is Delicious,
plus gives you a dose of heart-healthy omega-3 fatty acids :-)
Enjoy!

Salmon with Ginger Glaze

-1/4 cup packed brown sugar
-2 Tbsp Dijon mustard
-1 Tbsp grated fresh ginger OR 1 tsp ground ginger
-4 6 oz Salmon Fillets, about 1" thick, skinned
-1/2 tsp salt
-1/2 tsp freshly ground black pepper

1. Line a baking pan with foil (for easy clean-up) or spray pan with cooking spray. Adjust rack to the middle position. Preheat broiler to medium high or if you do not have a broiler option preheat oven at 450 degrees.

2. In a small bowl, whisk brown sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place Salmon on baking pan, and brush glaze on top. Broil 8 to 10 minutes or until fish is lightly browned and done in the middle.

Beef and Broccoli Stir-Fry

Stir-Fry's make great meals!
Fresh Vegies and meat served on-top of steamed rice or noodles, YUM.
I have been making this recipe for many years. It is really easy to make, you just need to plan on marinading the meat a couple of hours before hand. If I know that I will not have time before hand, I will prepare the meat and marinade in the morning.
Enjoy!

Beef and Broccoli Stir-Fry

-round steak (1 lb) - cut in thin strips
-4 T. soy sauce
-2 T. cooking sherry
-2 tsp. sugar
-1 tsp. ground ginger
-1 T. cornstarch
-1 lb. fresh broccoli
-2 T. oil
-1/2 medium onion sliced
-2 tsp. garlic salt
-1 tsp. salt
-1 1/4-1 1/2 cups beef broth OR Shirley J Beef Bouillon

1. Cut meat. Put soy sauce, sherry, sugar, ginger, 2 tsp of cornstarch, and sliced meat in a bag or bowl. Let marinate in the refridgerator for 30 min. to 2 hours.

2. Cut up broccoli into small pieces. Put broccoli in a pan of water and steam for only 2 minutes (Broccoli should still be crisp).

3. In a frying pan put onions, garlic salt, meat and cook on high heat until meat is done. Remove from pan.

4. Add the olive oil and cook broccoli on high heat, stirring fast for about 1 minute.

5. Put everything back into the frying pan and add salt and beef broth. Put in a bit more cornstarch if you want the sauce thicker. Cook for about 2 -3 minutes.

6. Serve over steamed rice.

Asian Foil Packet Chicken

This weekend we had a Olsen Family Camp-Out
in our BACKYARD!
We set up the tent, went on a hike(a walk around the block), had these flavorful foil dinners,
watched the fireflies as the sun set, made smores, then had a good time talking as we watched the stars. My two little boys loved every minute of it.
These foil packet dinners are so fun to make and eat at anytime of the year. You don't have to go camping to enjoy the moist and flavorful chicken and vegies.
Enjoy!


Asian Foil Packet Chicken
adapted from My Kitchen Cafe

makes 4 servings

-4 sheets of heavy duty foil
-4 boneless skinless chicken breast (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken - this helps the chicken cook quicker )
-18-24 baby carrots
-2 cups sugar snap peas
-3 cloves of garlic, minced
-1 1/2 teaspoons of ginger
-1/4 cup firmly packed brown sugar
-2 Tablespoons of Hoisin Sauce (found in the Asian section of your grocery store) you could also substitute it for soy sauce
-Hot cooked rice

1. Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don't have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet).

2. In a small bowl, combine garlic and ginger.

3. Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn't sprinkle like salt and pepper so don't worry if you get a clump here and there - the flavors will absorb while baking), and add a little bit of salt and pepper.

4. mix together the brown sugar, and hoisin sauce in a bowl. Brush the chicken on both sides with the sauce. Top each portion of vegetables with a piece of chicken.

5. Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.

6. Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve with cooked rice.

Beachcomber Chicken Stir-Fry

The sauce is what makes this Stir-fry So GOOD!
The most time-consuming part of making a stir-fry is the cutting up of all of the vegies.
So if you are wanting to save time, you can use frozen.
However, I do feel like the stir-fry turns out much better with fresh vegies.
This is a very good dinner, and one of my favorite Stir-fry recipes!


Beachcomber Chicken Stir-Fry

Serves 4-5

Ingredients:
-2 Tablespoons Olive Oil
-4-5 chicken breasts, sliced thin
-5 carrots, peeled and 1/4 inch slices
-4 celery stalks, 1/4 inch slices
-2 cups of cut up Broccoli
-1/2 cup of sliced red onion
-1/2 cup of canned tid-bits pineapple (you will need the juice for the sauce so drain it off into a bowl)
-1/2 - 3/4 cup of Edemame Shelled Soybeans
(You can always substitute these vegies for ones you have on hand or like better, these are the ones that I like in my stir-fry)
-1/2 cup halfed Cashews
-cooked steamed rice (brown or white)

Sauce:
-2/3 cup of brown sugar
-2/3 cup pineapple juice (from canned pineapple)
-1/4 cup of white vinegar
-1 tsp of Ketchup
-1 tsp soy sauce
-2 Tablespoon of cornstarch
-1/4 cold water

How to Make:
1. Mix all sauce ingredients (except cornstarch and water) in a saucepan over medium heat bring to a bowl and stir until sugar melts. Turn heat down to low. In another bowl mix together cornstarch and cold water. Pour into sauce, stir until sauce thickens. Set aside.

2. Heat 1 Tablespoon of olive oil in a stir-fry pan or big pan. Cook Chicken until done. Set aside.

3. Put all of the vegies in the hot pan with the remaining Tablespoon of Olive oil. Stir and cook in medium-hot pan for about 5-10 minutes.

4. Add cooked chicken to vegies, then pour sauce over top. Combine and heat through.

5. Serve on hot steamed rice. Top with halfed cashews.

Enjoy!

B-B-Q Asian Salmon

I am always looking for new ways to cook fish.
I found a winner with this recipe. This Salmon turned out really good!
And with it being a BBQ recipe it is perfect for this time of year.
I also cooked vegie-kabobs to go with it, I poured some of the sauce for the Salmon on top of the vegies. I used zuchinni, mushrooms, yellow pepper, and cherry tomatoes for the kabobs.
The colors of this dish has 'Summer time' smothered all over it!

B-B-Q Asian Salmon
from Best Bites

Ingredients:

-2 lbs salmon fillets (cleaned)
-¼ cup soy sauce
-1 tablespoon chili sauce
-1 tablespoon fresh ginger (minced) I did not have fresh ginger on hand, so I used 1 teaspoon of ground ginger instead
-2 cloves fresh garlic (minced)
-1 lime (juiced)
-1 lime (zested)
-1 tablespoon brown sugar
-3 green onions (chopped)



How to make:

Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil.

Step 2: In a bowl mix together soy sauce, chili sauce, ginger, garlic, lime juice, lime zest and brown sugar. Pour the sauce over the salmon. Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)