Food made easy for busy moms.

Terriyaki Sauce June 3, 2011

Filed under: Chicken,Fish,Pork,The Basics,Vegetarian,What's for Dinner? — alaskafoodmom @ 12:41 pm
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Why buy bottled terriyaki sauce when you can make your own? This is a basic recipe and can easily be modified by omitting the sesame oil. You can also add pineapple juice (1/8 cup) to give it a different spin. This recipe can be used with skinless, boneless chicken thighs, chicken breasts, or pork tenderloin. Allow the meat to marinate for at least 8 hours. I will usually prepare this in the morning and allow to marinate while I am at work. I recently tried this on a portabella mushroom for my sister who is a vegetarian. It turned out great. This is also great on salmon fillets. The salmon should only marinate for about a half hour. I often double this recipe because it is so well loved at my house. This goes great with white rice and Asian Cabbage Salad

1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons dry sherry
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 garlic cloves, crushed or finely chopped
1 tablespoon fresh ginger, grated or finely chopped (about a 1 inch piece)


Rustic Italian Chicken May 4, 2011

Filed under: Chicken,Comfort Food,What's for Dinner? — alaskafoodmom @ 7:04 am
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I created this dish recently after craving something comforting and looking at a whole chicken in my refrigerator.

Afterthought: Some additions to this dish that might step it up a notch on the comfort factor is to add in a can of drained and rinsed cannellini beans or white beans and whole pitted kalamata olives just before placing into the oven. Finish the dish with shredded fresh basil and/or coarsely chopped flat leaf/Italian parsley.

Whole chicken cut up and extra fat removed
Kosher salt and fresh ground pepper to taste
Garlic, granulated
Italian seasoning
½ cup flour
3-4 tablespoons extra virgin olive oil
1 sweet onion in large chunks
1 red pepper in large chunks
¾-1 cup dry Marsala wine
1 can chopped tomatoes in juice

Preheat oven to 400 degrees.  In a large cast iron pan or heavy bottom, oven safe pan, heat olive oil over medium heat.  Season chicken with salt, pepper, garlic and Italian seasoning.  Dredge chicken in flour and tap off extra.  Add chicken to hot pan and brown on both sides.  Add onions and peppers and continue cooking for about 2-3 minutes.  Add in Marsala wine and tomatoes with juice.  Continue to cook until sauce is boiling.  Transfer pan to the oven and cook for 30 minutes, or until onions and peppers are soft.  Serve with pasta or wild rice and garlic bread to sop up juices.


Chicken Posole

Filed under: Chicken,Comfort Food,Soup,What's for Dinner? — alaskafoodmom @ 6:24 am
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This recipe works well with any leftover chicken or leftover rotisserie chicken.  If you don’t have either, you can add frozen chicken breasts or chicken thighs to the simmering broth to poach in the soup.  Once cooked, remove and either shred or dice the cooked chicken, then add back to the soup.

1 medium yellow or sweet onion
1 small can diced green chilies
1-2 cups shredded or cubed chicken
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon lemon pepper
1 teaspoon granulated garlic
¾ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 can chopped tomatoes in juice
1 can white hominy, drained and rinsed
1 32 fl.oz. container low sodium chicken broth, prefer free range organic
1 avocado cubed
½ cup fresh cilantro chopped
1 lime quartered

In a large stock pot, sauté the onion in 1 tablespoon olive oil until translucent.  Add green chilies, chicken, and spices.  Cook until fragrant, about 1-2 minutes.  Add canned tomatoes, hominy and chicken broth.  Simmer for about 20 minutes.  Serve soup topped with avocado, cilantro and squeezed lime juice.

Extras: Add a can drained and rinsed pinto or kidney beans to soup and/or ½ cup frozen corn.