Chicken Teriyaki with Pineapple!

After we found out about the plethora of allergies my son had, one of the very first sauces I learned to make from scratch was teriyaki. I had been craving it, but didn’t know how it was made, and didn’t trust oils and different things at restaurants to keep any cross contamination of allergens getting into the sauce or food. So… I pulled up some recipes and made teriyaki sauce! SO easy!! I couldn’t believe that I had all of the ingredients just in my house! Now, if you don’t cook often, you may not… but the ingredients last for a long time, so if you like teriyaki… run out and get these ingredients and MAKE some!! It’s so delicious!

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Ingredients
  1. 6 boneless skinless chicken tenderloins
  2. 1 zucchini, sliced and quartered
  3. 4 mini sweet bell peppers, any color, sliced thin
  4. 1/2 to 3/4 of a can of pineapple (or fresh!, whichever kind you like best)
  5. 1/2 small yellow sweet onion sliced
  6. 2 carrots diced
  7. 1 cup frozen broccoli cut into smaller pieces
  8. 1 1/2 cups cooked rice (1/2 cup uncooked… cook as per directions)
  9. salt and pepper to taste

For the Teriyaki Sauce

  1. ½ cup soy sauce
  2. 2 Tbsp rice vinegar
  3. 1 Tbsp sesame oil
  4. ¼ cup light brown sugar
  5. 1 Tbsp honey
  6. 1 tsp fresh ginger (I buy it like this)
  7. 1 tsp minced garlic (I buy my garlic like this)
  8. 2 tsp cornstarch+ 1 tsp water, mixed together

 

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Directions:

Start off by making the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.

Cook your rice. I just put water and rice into my rice cooker and hit a button. Either way, start it now.

Prepare your skillet and heat it to medium and coat with 1 TB olive oil. Salt and pepper both sides of your chicken. Add 1/4 cup of the teriyaki sauce to the chicken in the skillet to help cook. Brown both sides of your chicken, remove and dice into bite sized pieces and then add the diced chicken back to the skillet.

While your chicken is browning, chop your zucchini and carrots and slice your onions and peppers. Put 1/4 cup more of the teriyaki sauce into the skillet with the chicken and then add the carrots and onions. Cook until the carrots start to soften, and then add the broccoli, peppers and zucchini and the rest of the teriyaki sauce.

To serve, add rice to each bowl. Top with grilled veggies, pineapple and chicken. ENJOY!

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And now, for the song of the day:

Just because I love Adele and carpool karaoke! 🙂

 

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Oven Roasted Broccoli and Spicy Shrimp

So, I haven’t posted in a while… we very spontaneously went out of town to visit my husband’s grandfather. We have been asking him if we could visit him for a while and he would always come up with a reason we couldn’t visit: hurricane season, ebola… etc. You get the gist. Well, my hubby was talking to him and he said we could come and visit, but only of we came before June 1st (hurricane season)! So… we packed up and drove 8 hours and spent the weekend with him! He is 95, and we felt like… you never know how many more visits we will be able to make, so we went down to visit him! I did cook quite a bit while I was down there, but did not document any of it… but these are a couple of dishes I made before and after the trip!

Oven Roasted Broccoli and Spicy Shrimp

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Ingredients:

1/2 lb peeled and deveined wild Caught Shrimp (I used TJ Argentinian Red Shrimp)
2 TB unsalted butter
1-2 cups frozen (or fresh) broccoli
1/4 tsp Himalayan sea salt
1/4 tsp fresh ground pepper
Drizzle of olive oil
1/2 tsp Cajun seasoning (Emeril’s Bayou Blast is great!)
1 TB lemon juice drizzled over top
Parmesan cheese if desired

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Directions:

Preheat the oven to 375 degrees. Line a baking sheet (that has a raised lip… like a cookie sheet) with tin foil and either grease with a bit of butter or cooking spray. Put raw shrimp and broccoli in a bowl and toss with the ingredients until well coated. Spread so there is a single layer out on the baking sheet. Place in oven for 12 to 15 minutes until shrimp is cooked thru and no longer translucent, but also not over cooked. Remove and squeeze a bit of lemon juice over top and serve immediately.

Enjoy! This one is a quick and easy filling dinner. Serve it over rice, as is, or with a bit of fruit! This one was delicious!

And now, for the quote of the day:

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Beef Stir Fry

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I looked up south american dishes, and this one came up: http://www.skinnytaste.com/2014/06/lomo-saltado-peruvian-beef-stir-fry.html (Lomo Saltado). It was ALMOST exactly what I wanted to make… but I made a few changes… of course.

So, here is my version:

For the Beef:

  • 1 lb lean sirloin tips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • 1 tsp garlic salt
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 medium red onion, sliced into thick strips
  • 2 mini sweet yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 1/2 tsp minced garlic
  • Handful of whole grape tomatoes (10-15)
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1 cup frozen broccoli
  • 1/4 cup chopped parsley

Directions: 

Meanwhile, season meat with salt, garlic salt, pepper and cumin. Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomatoes, soy sauce and vinegar, broccoli and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and white rice and divide evenly between 3-4 plates.

I served mine with Trader Joes Parmesan Garlic French Fries and white rice.

Enjoy!

And now, for the quote of the day:

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