Double yum!!

I had a craving for teriyaki chicken but have been to scared to make it at home. There is only one place that I have tried and actually liked it. So I was afraid that whatever I made would be a disappointment compared to that. But to my surprise this recipe actually turned out very good. It was originally an allreipes.com recipe. But I changed a few things around so I figured I would just re-write it the way I made it.


Baked Teriyaki Chicken

(Source: Allrecipes.com)

Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4-6 boneless skinless chicken breasts

Directions:
1) In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Let sauce cool.

2) Pour cooled sauce into bottom of greased 9x13 casserole dish. Dip one side of each chicken piece into the sauce and then place piece, sauce dipped side up, into the pan. Let marinate in fridge for at least one hour.

3) Preheat oven to 375 degrees.

4) Bake in preheated oven for 30 minutes or until internal temp is 165 degrees. Baste the chicken with sauce every 10 minutes during cooking.

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The baked garlic rice pilaf was awesome. I would probably add a few more cloves of garlic next time :) but it was so easy and a great recipe for anyone that is scared of making rice.

Baked Garlic Rice Pilaf

(Source: Jessica at What's cooking in the orange kitchen?)

Ingredients:

2 tablespoons butter

3 garlic cloves, crushed

1 cup long-grain white rice

2 1/2 cups chicken broth, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

Preheat oven to 375*.

Heat butter in a skillet; add garlic and rice and cook until both are golden brown.

Add 1 cup of broth and the salt and pepper.

Bring to a boil and pour into a covered casserole; bake for 25 minutes.

Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.

**This can be doubled without increasing the cooking time.

Delicious!!

I have been on quite the Mexican food kick lately. I have really been craving chips and salsa but I will satisfy that craving another night. Tonight it was rice and quesadillas.

What an awesome dinner this was! I will definitely be making both of these recipes again. Everything was so quick and easy to make. It was perfect for a late dinner like we had this evening.


Chicken Quesadillas
(Source: Amber's Delectable Delights )

4 large flour tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and sliced 1/4" thick
1/2 to 3/4 cup shredded monterey-jack cheese
1/2 to 3/4 cup shredded white cheddar cheese

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
- Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle's Chicken Marinade
(Source: PoliticsChick)

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos



Mexican Rice II
(Source: Allrecipes.com)

Ingredients:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

My modifications:
*Omitted onion but added onion powder
*Added some chili powder to give it a kick

Grilled chicken

As of tonight I realized that my husband has accepted the fact that I enjoy taking pictures of my food to put into my blog. While I was taking a picture of my piece of chicken I told my husband that he did a good job on the grilling and the marks looked great. He said "I know" I said "oh, you did it on purpose" He said "yes, I made sure they were good for you" THEN he went on to say the marks on his piece were better than the marks on mine and I could take a picture of his. He pushed back his mac and cheese and green beans on his place and I handed him the camera. :)

Quick Chicken Marinade

(Source: Amber's Delectable Delights )

1/3 cup olive oil

1 tbls lemon juice

3 cloves minced garlic

1/2 tsp onion powder

1/2 tsp oregano

1/2 tsp parsley

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp black pepper

Mix all ingredients together and add desired amount of chicken (I used 2 boneless skinless breasts). Refrigerate for a minimum of 2 hours. Remove chicken from marinade; discarding remaining marinade and grill chicken until the internal temp is 170 degrees.