Secret teriyaki chicken

Grilling season is back! I love simple marinades that I can whip up the night before and have dinner ready in 15 minutes the next night...it seriously makes my day. This one is great!

Secret Teriyaki Chicken

Printable Version

1/2 cup soy sauce

1/2 cup chopped green onions

1/4 cup sugar

2 oranges, juiced

1/3 cup honey

1 tablespoon freshly grated ginger

2 teaspoons minced garlic

1 tablespoon sesame seeds

2 teaspoons dark sesame oil

2 teaspoons rice wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1 teaspoon hot chili sauce

4 boneless, skinless chicken breasts

Mix all of the ingredients, except chicken, in a large bowl, using a whisk to combine. Reserve 1/3 cup of marinade to baste chicken with. Place chicken in a large Zip-lock type bag and carefully pour the remaining marinade over the chicken. Seal bag and place in refrigerator for at least 4 hours or up to 24 hours. Remove chicken from marinade, discard marinade. Grill chicken over low heat, basting with reserved marinade, about 4 to 5 minutes on each side or until juices run clear when chicken is pierced with a fork.

Recipe From Pots & Pins

Serves 4.

Key Lime Meringue Pie

I know this isn't the traditional way to eat a key lime pie (with a meringue top) but when your hubby suggests it two days before his birthday, you just can't say no. I am so glad that I gave it a try! I have made a more traditional Key Lime Pie, and it was delish, but not quite what we were looking for. I have also made a Lemon Meringue Pie that is to die for, so hubbs suggested I just subbed out the lemon for lime in the Lemon Meringue Recipe, and we ended up with this amazing version of Key Lime Pie. It is served with a graham cracker crust and has a perfectly tart filling topped off by the sweet crunch of meringue. So good...I can't wait to make it again!

Key Lime Meringue Pie

Printable Version

Meringue:

3 egg whites

2 t. cream of tartar

1/2 t. vanilla

6 Tbs. sugar

Beat egg whites with cream of tartar and vanilla until foamy and about double in volume. Soft peaks will begin to form. Gradually add sugar one Tablespoon at a time, beating at highest speed until sugar dissolves and meringue forms firm peaks. The color at this time will also change from white to glossy.

Crust:

I used a store bought graham cracker crust, but you could make one homemade if you are ambitious!

Filling:

1 1/2 cups sugar

3 Tbs. cornstarch

3 Tbs. flour

dash salt

1 1/2 cups HOT water

3 slightly beaten egg yolks

2 Tbs. butter

1/2 cup key lime juice (I used a garlic press to squeeze the limes...perfect!)

After making the meringue and setting it to the side: Mix the sugar, cornstarch, flour, and salt in a sauce pan and gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat and continue to cook and stir for 2 minutes more. (Make sure that you do the full 2 minute cooking times, this allows the fillings to cook and hold its shaped when cooled).

After the mixture has cooked for the above 2 minutes, crack eggs yolks into a DIFFERENT BOWL. Add a small amount of hot mixture to gradually temper the eggs. (Temper=slowly warm up the eggs before adding them to the boiling mixture, if they are added while cold they will immediately cook, yuck!) Then add the eggs to the boiling mixture and bring to a boil again. Cook and Stir for 2 minutes. Remove the hot mixture from the heat and add butter and lime juice. Stir until well blended (the butter will be melted).

Pour the hot mixture into the pie shell.

Spread meringue over pie fillings making sure to seal the edges completely to the shell to prevent shrinking. We used a small spatula and plopped ping pong ball sizes of meringue on top, then smoothed so there were no holes. I felt like we were getting TOO close to the edges, I was wrong! Exaggerate sealing the meringue to the shell!

Bake at 350 degrees for 12-15 minutes or until meringue is a delicate brown. Allow pie to cool for AT LEAST 4 hours on rack away from a draft.

Serve and be amazed!

Serves 10.

Recipe adapted from Laurel

Chipotle Chicken Tacos

"Best meal we have had in months." That is what my hubby said when he tasted these tacos. WHO KNEW?! 15 minutes and a taco recipe? Seriously, why were these not introduced to me earlier? Well, no matter what, I cannot tell you how happy I am that I now have this recipe. When I first read it I didn't think there was any way that these could possibly be as good as my Sister was making them out to be...well, guess what? THEY WERE BETTER. Want someone to love, Love, LOVE you? Make these...tonight.

Chipotle Chicken Tacos

Printable Version

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos

Recipe adapted from My Kitchen Cafe

Mongolian Chicken

Whew! This dish has some heat to it. My hubbs loved it, but I already adapted the recipe a little bit so it will fit my palate better. I am not one for food with a kick, and this sure has a kick! The original recipe called for 2 tsp. of red pepper flakes...that is a lot! I put just 3/4 tsp. and it was still too hot for me, so in my recipe I have change it to 1/2 tsp. I was amazed, however, at the flavor of this dish. I think the hoisin sauce really gives it a delicious, unique flavor. I will be whipping this one up again, because I know my hubbs will be requesting it!

Mongolian Chicken

Printable Version

2 boneless skinless chicken breasts, cut into bite size pieces
1/3 cup cornstarch
1 tablespoon minced
1/2 white onion, minced
2 green onions (optional)

4 Tbs. EVOO

Sauce

1/2 cup chicken broth
1 Tbs. cornstarch
2 Tbs. hoisin sauce (asian section of grocery store)
1 Tbs. oyster sauce (asian section of grocery store)
1 Tbs. dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes

In a medium bowl whisk together chicken broth, corn starch hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.

Toss chicken with cornstarch in a bag until all of the pieces are thoroughly coated. Heat 2 Tbs. EVOO in skillet and add chicken pieces; cook until golden brown and fully cooked. Remove from skillet and set to the side.

Add 2 Tbs. of EVOO to skillet. Add garlic, onion and green onions. Season vegetables with salt and pepper, if desired. Stir fry until vegetables have reached your desired tenderness. Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly, stirring constantly (about 1 minute).

Serve chicken and sauce over rice or Quinoa.

Serves 4.

Recipe adapted from Blog Chef