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Chicken teriyaki

Chicken teriyaki
I’ve been cooking for as long as I can remember and in certain periods of my life I did not have much time to spend in the kitchen – I needed delicious yet quick meals for weeknights. On my days as a single lady I used to make lots of pasta – both my dad and my sister are crazy for it and dinner would be on the table in less than half an hour. Recently I’ve been trying my hand at Asian recipes and some of them are absolutely delicious – and equally fast. Let me tell you something: if my husband liked it, picky people everywhere will probably like it, too. Chicken teriyaki slightly adapted from the wonderful Nigella Kitchen In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Serves 4-6 – I halved the recipe above and Joao and I ate every little bit of it. :) Related:  Asian

Cheesy Chicken Pot Pie Cups | Between 3 SistersBetween 3 Sisters If you haven't figured out, you soon will...I love my muffin pan! It makes such cute little servings of many items. I found this recipe years ago in a magazine and then online at food.com, but have modified it from the originally to add in some veggies and spices. I just love the fact that everything I make in it gives me an exact size that makes it easier to determine the serving size. You can mix it up with whatever type of veggies you like. - 1 can of reduced fat biscuits (10 count) - 1 cup cooked chicken breast, diced- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup- 2/3 cup shredded low-fat cheddar cheese- 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)- 1 teaspoon dried parsley flakes - 1 teaspoon of onion powder- 1/4 teaspoon black pepper 1. The Skinny: Serves 10 biscuits @ 144 calories I have had serveral people ask about the breakdown for nutrition, so here it is: UPDATE: Homemade Low Calorie Biscuits 1. 2. 3. 5. Like this post?

The End of Chicken Parmesan As You Know It Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese. Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). dilemma. What followed was one of my proudest moments as a cook. UPDATE!! Ingredients: 2 tbsp olive oil 2 cloves garlic, crushed hot red pepper flakes, to taste 6 boneless skinless chicken breasts (I used 5, but they were huge!)

Mongolian Chicken Recipe It doesn’t get much better than this. Mongolian chicken is nearly the perfect Asian recipe. Many of you are probably familiar with this dish because of Mongolian Beef. If you would prefer to use beef in this recipe as well, that’s totally fine. I would consider this dish to be sweet, salty and spicy. Ingredients: 1lb boneless skinless chicken breasts (sliced into thin strips) ½ cup cornstarch (or more, for coating) 2 tablespoons garlic (minced) 1 white onion (sliced) 2 green onions (sliced) 1 teaspoon salt ¼ teaspoon black pepper Oil (for frying)Sauce- ¼ cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons hoisin sauce 1 tablespoon oyster sauce 1 tablespoon dry sherry 2 teaspoons sugar 2 teaspoons soy sauce 2 teaspoons crushed red pepper flakes (or less, to your taste) Cooking Instructions: Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes.

Asian Glazed Drumsticks These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points (my husband kept asking me if they were WW friendly as he cleaned the bones!) The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Also would be wonderful over rice. Have you tried Sriracha hot sauce (the one with the rooster on the bottle)? Asian Glazed DrumsticksGina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g Ingredients: In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

ice candy ice candy one of the things i usually bring back from the philippines is a small packet of narrow plastic bags used for making ice candy. i am more of a popsicle than ice cream person, and whenever i have a little juice or some overripe fruit, i like to have the bags on hand so i chop or purée the fruit, add the juice, then throw them in the freezer for a future, frosty treat. ice candy is basically a popsicle made usually from a combination of fruit and water, and the one i recall seeing the most in the philippines is one made from sweetened young coconut water (buko juice) and shreds of the young coconut meat. however, you can make them from whatever your creativity or your pantry will allow. hey, any chance this qualifies for lasang pinoy 3?

Creamy Grilled Chicken Piccata A few weeks ago, I saw The Pioneer Woman make another lemon pasta dish and I immediately thought "Yuck! Lemon & Pasta sounds nasty!" BUT, I took a minute and thought about how much we love chicken piccata, so why not try a Creamy Chicken Piccata. The experiment paid off big time. Creamy Grilled Chicken Piccatainspired by The Pioneer Woman(Printable Recipe)Chicken Juice of 1 lemon (3Tbsp) 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp salt 1/4 tsp black pepper 1/2 tsp basil or oregano 2 boneless, skinless chicken breasts Pasta 2 cups dried penne pasta 2 Tbsp butter Juice of 2 lemons (6 Tbsp) 1 Tbsp minced garlic 1/2 cup half and half (or heavy cream) 2 tsp dried basil 2 Tbps capers 1/2 cup grated parmesan cheese Chicken Combine first 6 ingredients and mix well. Pasta While chicken is grilling. Serve in pasta bowls with grilled chicken on top.

Cinnamon Toast Pancakes Ingredients Serves 4 Vegetable oil spray Batter 2 large eggs 1/4 cup water 1 tbsp vanilla extract 1/2 cup almond flour 1/4 cup milled flax seed 1/4 cup bulk sugar substitute 1 tsp baking powder 1/8 tsp salt Cinnamon Sprinkle 1/4 tsp cinnamon 1 tbsp bulk sugar substitute Butter (may use light, trans-fat free buttery spread) Fresh blueberries or strawberries, for garnish Directions Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat. Mix all the batter ingredients in a bowl with a wooden spoon until well blended. Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. Nutrition Facts 160 calories 11 g fat 7 g protein 4 g fiber 4 g net carbs

Take-out Fake-out: Mongolian Beef There are just some dishes I don’t think about making at home because there are plenty of times when going out is just plain worth it – especially considering someone else gets to do the dishes! Like sushi. While we do make sushi at home occasionally, I like that at a restaurant I can order a piece of this and a piece of that to try something new. If I don’t like it, it’s just one piece. Variety like that at home is hard to manage (for me, anyway). Then there are times when my husband is scooping up a forkful of something and he’ll pause, look at me across the table, and say, “You know, we could totally make this at home.” This was good. A DIY version of PF Chang's Mongolian Beef. Ingredients 1 lb flank steak, thinly sliced crosswise1/4 cup of cornstarch3 tsp vegetable oil, divided1/2 teaspoon grated ginger1 Tbsp minced garlic 1/2 cup water1/2 cup of low-sodium soy sauce 1/4 cup brown sugar (measured, not packed)3/4 tsp red pepper flakes1 large green onion, sliced thinly Instructions Notes

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