In Albuquerque, there is this fast food chain called Teriyaki Chicken Bowl. We called it TCB. It’s not a New Mexican thing, really, but they are all over Albuquerque. We went there a lot for lunch. It wasn’t anything fancy: just some chicken, broccoli, carrots, and cauliflower in a delicious sauce over rice. There was no ambiance or decor. Just a bit of chicken, vegetables and rice in a bowl. TCBs were always packed at lunchtime. You usually had to wait in line to get your bowl.
I haven’t been to Albuquerque in years, but I still remember the taste of that chicken.
When my son and I went to California last month, my friend served us this Teriyaki Chicken. My son loved it, and when we got home, he asked me to make Teriyaki Chicken. I was so excited that he was asking for something besides pizzas and burgers.
I found lots of recipes for Teriyaki Chicken and there were so many variations on the recipe … some were really complicated, some were overly simple. I settled on one I found at Itsy Bitsy Foodies. It seemed about right to me. And when I added the steamed broccoli and carrots, to me, it transported me right back to TCB.
Teriyaki Chicken with Basmati Rice, Broccoli and Carrots
Adapted from Itsy Bitsy Foodies
For the marinade:
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 Tbsp rice vinegar
- 2-3 cloves garlic, chopped fine
- 2 tsp ginger, shredded (You can substitute 1 1/2 tsp ground ginger but fresh ginger is SO much better.)
- 1-2 Tbsp oil
- About 5 drops of sesame oil
- 7 chicken thighs, trimmed of excess fat, and cut into large chunks
- 1/2 Tablespoon cornstarch, dissolved in 1 Tablespoon water
- Steamed broccoli and carrots
- Cooked basmati (or white) rice
- Mix the marinade ingredients together. Put the chicken in a bowl and pour the marinade over. I then dug my hands in there and squeezed the chicken to infuse the marinade into the chicken. Besides that I just like to feel my food. I know, that’s weird, but I love to get messy in the kitchen. (Yes, I always wash my hands after touching meat.)
- Allow the chicken to marinade at least 2 hours or overnight.
- Start the rice cooking and the vegies steaming.
- Spray a frying pan and heat over medium-high heat.
- Turn the heat down to medium, dump the chicken and sauce into the pan and cook the chicken for 10-15 minutes or until the chicken is cooked through.
- Remove the chicken pieces from the heat.
- To the remaining sauce in the pan, stir in a drizzle of cornstarch/water mixture a little at a time, stirring constantly, until it boils and thickens.
- When the sauce is thickened to your liking, slide the chicken back into the pan and stir to mix.
- Serve the chicken on a bed of hot cooked rice, topped with steamed broccoli and carrots (and cauliflower if you like!). It’s also nice sprinkled with sesame seeds.
This recipe was shared at Everyday Mom’s Meals, Fat Tuesdays, Totally Tasty Tuesdays, Wonka Wednesdays, Gooseberry Patch Inexpensive Recipes, Wednesday Eats, Thursday’s Treasures, Midweek Fiesta, Gooseberry Patch Trip Around the World and Fit and Fabulous Fridays.
I don’t know if you noticed but I was away from my kitchen last week, travelling in California. The company I work for lives out in California … everyone else who works for this company lives in California. Most of them come into the office every day. I am the lone midwestern employee, working remotely. They give me a lot of crap about the weather. My boss loves to call and tell me when he’s wearing shorts in sunny 70 degree weather and we are up to our armpits in snow. It’s all in good fun. My son and I called them all wimps when we were visiting last week and they were shivering in their jackets while we were reveling in what (to us) was lovely weather.
We got home late Sunday night, so there was no time for grocery shopping, and work began early Monday morning, so I wondered what on earth I was going to eat. But I was in luck. My parents were here to stay with my daughter for the weekend and they left me a big, beautiful tub of organic herb salad mix.
So all I needed to do was find something to go with it. I scrounged up some frozen (natural) chicken nuggets, feta, pinons, tomatoes, onion and pulled out one of my homemade dressings and haha! I had a lovely lunch.
Herb Salad with Chicken, Feta, Pinons and Oriental Vinaigrette
- Organic herb salad mix
- Chicken nuggets, cooked and cut into small pieces (I used 4 for my salad)
- Pinon nuts, toasted
- Feta cheese crumbles
- Chopped tomato
- Sliced onion
- Fill the salad bowl most of the way with herb salad mix.
- Top with remaining ingredients.
- Drizzle with dressing.
Oriental vinaigrette salad dressing
- 2 T. soy sauce
- 1/2 c. rice vinegar (or white vinegar)
- 2 T. honey
- 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
- 1/2 t. ground ginger
- About 10 drops of sesame oil
- 1 T. canola oil
- 1 T. fish sauce
- 1 T. chinese mustard
Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.
I am travelling this week, so I asked my foodie friends if they would help me out, and I was just amazed, within minutes, three of my sweet friends had volunteered to help me out. Jennifer from Kitchen Psycho was the first to send me a post.
I really really love what she says in her “about” section on her facebook page and I think this says a lot about her:
“Food is never just food. It’s also a way of getting at something else: who we are, who we have been, & who we want to be.”
– Molly Wizenberg
I think that right there says so much about the kind of person Jennifer is. She pours a lot of herself into her recipes and she has a great sense of humor, which I think you will see in this post … thank you again, Jennifer!
“Aaaack!” Eloise exclaimed in horror. “The party is THIS weekend, and I have no idea what to bring. I don’t want to take the same, old, boring dip!”
[Enter the hero.]
“Never fear! Kitchen Psycho is here! I have something that’s just right for this time of year, and your friends and family will LOVE it!”
[Kitchen Psycho and Eloise embrace]
“Oh, thank you! What would I do without you?” Eloise wonders.
“I’ve been wondering the same thing!” Kitchen Psycho quips.
[They both chuckle.]
[End of scene.]
If only it were as easy as the commercials! In my opinion, there are two types of people in the world: the kind that do things the easy way, and the kind that do it the right way. Sometimes, the two are the same. But when it comes to food, that equality is not common. Often, the easy stuff is full of preservatives, hormones, fake sugars, BLECH! How often do people fix cheese dip out of Velveeta? I rest my case. That stuff isn’t even real cheese! Food should be made with with real ingredients and from scratch! But I digress…
This week, I have dedicated one of my posts as a DOUBLE post, meaning, it can be seen on TWO blogs. Sumptuous Spoonfuls has been so kind as to grant us a small stint on their blog, and we will also post as usual on our blog at www.kitchenpsycho.com!
Over at http://www.KitchenPsycho.com, Karly and Jenny have a Secret Ingredient Cook-Off every week! For 26 whole weeks, we have used one common ingredient to make two Main Dishes, two Sides or Appetizers, and two Desserts. This week is Cinnamon Week over at Kitchen Psycho, and already, we’ve made a Moroccan Chicken Stew and Chai Banana Bread with Coffee Spice Icing. Sounds good, right?
Well, today we have an appetizer for you. It’s a super easy slow-cooker recipe, and it’s great for bringing to a get-together. I found this on http://www.allrecipes.com under the name “Cinnamon Pork”. The only improvement I would make is this: Add a few slices of bacon to the pot. Because everything is better with bacon, right?
The slider idea is purely my creation. You can choose to make a Main Dish out of this by slicing the pork tenderloin into medallions and serving with rice and a veggie, say, steamed broccoli.
(recipe from www.Allrecipes.com)
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon brown sugar
- 1 1/2 teaspoons honey
- 1 teaspoon ground cinnamon
- 1 garlic clove, minced
- 2 (3/4 pound) pork tenderloins, cut in chunks
Add everything to slow cooker and cook on low 4-5 hours.
- small wheat dinner rolls
- slices of cinnamon pork
- goat cheese, softened
- dash of Chinese Five Spice
- slices of tomato and lettuce
Spread goat cheese onto sliced rolls. Sprinkle with Five Spice and layer slices of pork, tomato and lettuce.
Recipe and Photo Courtesy of Jennifer Raper, www.KitchenPsycho.com
This is one of those recipes I invented just for my kids many many years ago, to try to get them to try something “out of the ordinary”. It’s quick and easy to make, and it’s even pretty healthy. We have made it countless times–I believe it is this dish that got my daughter to try Chinese food. She will eat several different varieties of fried rice, she loves egg rolls, has tried things like “sesame chicken”, and she loves egg drop soup.
We taught my sister how to make Kid Fried Rice, and she thought of the idea of adding chopped up hot dog, which I thought was absolutely disgusting, but the kids loved it. If you use the nitrate-and-preservative-free hot dogs, it’s really not TOO bad.
My son will actually eat this sometimes too, which is really saying something. He has got to be the pickiest eater on the planet. Perhaps even the pickiest eater in the multiverse.
When I used to have two adults in the house, I would stir fry some other vegies and meat on the side for the adults to add to the fried rice.
Kid Fried Rice (KFR)
You could also try adding some peas or chopped celery or maybe even some bell pepper or spinach with the carrots for a little more color and flavor.
- 2 eggs
- 1 – 2 teaspoons or so of canola or other vegetable oil
- About 2 cloves of garlic, peeled and finely chopped
- 1 carrot, peeled and finely chopped (so you have about 1/3 cup of chopped carrot)
- 2 cups of hot cooked rice (my daughter prefers the Bismati rice)
- 1 hot dog, chopped (optional–I didn’t use any hot dog this time! — you can substitute other meat of course, whatever your kids like!)
- A bit of soy sauce
- Start the rice cooking. While it’s cooking, chop the garlic and carrot.
- In a small bowl, whisk the eggs with a teaspoon of water till fluffy, seasoning with a good sprinkling of Red Robin Seasoning (or other seasoned salt) and a bit of pepper.
- Heat a frying pan to medium-hot. Add the eggs and scramble briefly, but remove them from the pan while they are still very wet. Do NOT cook the eggs fully. When you add them to the hot rice later, they will finish cooking then.
- Clear the pan of any residual eggs, then heat again over medium hot heat. Add the oil and swirl around the pan, then sautee the carrots and garlic in the hot oil for just about 3 – 5 minutes, or until the carrot is crisp tender.
- Add the rice (and meat if you are using it) and sautee for just 2 or 3 minutes longer, stirring as you cook to mix up all the rice and vegies evenly.
- Remove the rice mixture from the heat and add the eggs, chopping with a spatula to break them into small pieces. Mix the eggs into the hot rice.
- Serve to your hungry kiddos! Make sure you tell them it’s KID fried rice — it’s not for grownups!
Oh I wish the sun didn’t go down so early now! It’s so hard to get a good picture in the evening …
This recipe was shared at Fit and Fabulous Fridays.
I think I always want French Dips in the fall. But a French Dip isn’t entirely what I want –what I REALLY want is a Philly Cheesesteak sandwich with the onions and peppers piled high and lots of melted cheese oozing all over AND I want that tasty au jus for dipping my cheesesteak sandwich. Most restaurants offer a French Dip with just the meat and the au jus (which is good, but it’s just not quite there!) — or they will give you the Philly Cheesesteak, but they don’t include the au jus! I gotta have the best of both worlds.
And if you want the best of both worlds, sometimes you gotta make it yourself.
(Well, actuallly I find most of the time it’s just better if you make it yourself …)
I tried a lot of other French Dip recipes in my crock pot and I sort of liked them, but found some of them were too salty and others just didn’t have quite enough flavor, so I set out to make my own. I had found this Zaatar seasoning at the World Market and I was curious how it would go in this. Zaatar is a middle eastern seasoning that is strongly scented with thyme and sesame seeds. It adds a lovely flavor to the meat along with the other spices. The garlic mellows as it cooks and permeates the meat beautifully (and makes your house smell heavenly!)
Annz Philly Cheesesteak French Dipz
For the meat:
- 3 lb beef or venison roast
- 1 head garlic, cloves peeled (yes, the entire head!)
- 1 large onion, sliced thin
- 1 teaspoon za’atar seasoning ( a middle eastern spice) — or if you can’t find Zaatar use 1 teaspoon thyme + a few drops of sesame oil
- 1 teaspoon rosemary
- 1/2 teaspoon oregano
- 1 bay leaf
- 4 tablespoons soy sauce
- 1/2 tablespoon Worcestershire sauce
- 2 1/2 cups beef stock
- 15 peppercorns
For the sandwiches:
- Hard rolls
- Onion, thinly sliced
- Bell pepper, thinly sliced
- Provolone or other mild white cheese, sliced
- Put all ingredients for the MEAT into a crockpot and cook on low for 7-10 hours or until the meat is falling-apart tender.
- This is the #1 MOST IMPORTANT STEP that I always forget. Take the meat out of the juices and IMMEDIATELY put it in a covered dish and let it rest for at least 15 minutes while you prepare the au jus. (This is so important for sealing the juices into the meat and I am so bad at remembering to do it!)
- Strain the liquid & vegies through a strainer, catching the juices in a bowl beneath. Set the liquid aside while you slice the meat. (You can save the strained out cooked vegies for piling on the sandwiches along if you like. I like to do that. The garlic cloves are really tasty especially after cooking in the meat juices all day!)
- Now, slice the meat thin — or if it is falling apart too much to slice, just shred it with a fork.
If you just want French Dips, pile the meat on the buns now and enjoy with the au jus! BUT if you want the Philly version, here’s what you do.
- Saute the onion and bell pepper briefly in a pan sprayed with cooking spray until the onions are translucent. I usually pour in a bit of the au jus as well while I’m sauteeing–it adds a nice flavor. (I think a few mushrooms tossed in at this point would be sublime, but I never seem to have any on hand when I’m making this!)
- Set the bottom half of the rolls on a baking sheet.
- Pile the meat on the bottom half of the hard rolls, top with sauteed onions & peppers, then with slices of cheese.
- Bake at 350 for 5 – 10 minutes or until the cheese melts all over the meat. When the cheese is almost melted, toast the top of the buns.
- Pull the cheesy meaty buns out of the oven and top them with the toasted “tops”.
- Serve with the au jus in little bowls on the side for dipping. With a nice colorful side salad.
The salad on the side is one of my Summer Berry Salads.
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food. I got my daughter to finally TRY the meat (had to bribe her with pictures of fairy houses) and she loved it! She took just a little taste of the meat to start, then a BIG hunk. YES! Now … do you think I can convince my son to try it? Ah well, probably not.
I am really looking forward to feeding this to my parents this weekend!
This recipe was shared at Gooseberry Patch’s Slow Cooker Recipe Roundup.