Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
Prep time
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book

Fish and Chips Recipe

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fish and chips recipe

I am always looking for good fish recipes – this recipe looked like a little bit of work but I thought I would give it a try anyway. You can use any good quality white fish for this recipe. I decided to use crappies I had caught on a recent fishing trip. This recipe is a complete fish fry recipe with directions on how to prepare the fish and fries.
If you have the time give this Fish and Chips Recipe a try; it’s really good.
(If the fish co-operate blackened lake trout will be the next fish recipe I post)

Fish and Chips Recipe
 
Author:
Recipe type: Main
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ⅛ teaspoon ground black pepper
  • salt
  • 1 teaspoon baking powder
  • 1 to 1 ½ pounds fish fillets (you can use any thickness of fish - just adjust your deep frying time accordingly. I have found for pan fish, that when they are a nice golden brown, they are done.)
  • 1 ½ cups beer (cold)
Instructions
  1. Place fries in a microwavable bowl and toss with ¼ cup of oil. Cover with plastic wrap and microwave for 6 – 8 minutes or until fries are limp and translucent, stirring half way through the cooking cycle. When uncovering the fries turn the plastic wrap from the side away from you to avoid getting burnt by the steam. Place the fries in a colander to drain any excess oil and rinse with cold water. Place fries in a single layer, on a layer of paper towing or paper bag to dry and reach room temperature (10 to 6o minutes.)
  2. fish and chips fries
  3. While the potatoes are resting in a large bowl whisk together the flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt. Take ¾ cup of the flour mixture and place it in a shallow dish like a pie plate and then mix the baking powder into the bowl ingredients.
  4. Preheat deep fryer to 375F.
  5. fish and chips coating mix
  6. Deep fry fries in batches until golden brown and place on paper toweling to drain.
  7. While the fries are cooking make the batter mix by adding 1¼ cups beer into flour mixture in the bowl. Batter should be thin enough so it runs in a steady thin stream off a whisk or a spoon. (Add more beer if necessary 1 tablespoon at a time).
  8. fish and chips beer batter
  9. Bring deep fryer back to 375, pat fish dry and roll in the dry flour mixture. Dip fillets into the batter letting any excess run off – deep fry until golden brown. (For thicker pieces of fish, like 1 inch or more, I use an instant read thermometer and cook to 140F. just check a piece or two to see where they are at.)
  10. Drain on paper toweling and serve with the fries.

Adaped with a few changes from Cooks Country

Chicken Parmesan for Two

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chicken parmesan for 2 recipe

Chicken Parmesan is one of my favorite supper dishes, but with only 2 of us at home it is nice to be able to cut the recipe down a little bit. This Chicken Parmesan recipe is designed for 2 people, but if the chicken breasts are small you can stretch 3 out of it. (the local markets smallest package was three, but they were small – so I had some left overs, which was fine). Be sure to pound the chicken breasts down to the same thickness so they cook equally.

If your cooking for 2, and like Chicken Parmesan, give this recipe a try; it’s really good!

Chicken Parmesan for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes (or to taste)
  • 1 can crushed tomatoes (28-ounces)
  • ¼ teaspoon sugar
  • Chicken and Pasta
  • 2 boneless skinless chicken breasts (6-ounces each)
  • Salt and pepper
  • 4 ounces Vermicelli
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅓ cup vegetable oil
  • ½ cup shredded mozzarella cheese
Instructions
  1. In a large skillet or medium size sauce pan over medium heat - heat 1 tablespoon of olive oil until shimmering. Add the garlic, ¾ teaspoons of salt, oregano, and red pepper flakes; cook for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar, bring mixture to a boil, reduce heat to simmer, loosely cover, and simmer for 20 minutes or until mixture is thickened. Remove from heat and stir in the remaining olive oil; set aside and keep warm.
  2. parm chicken sauce
  3. Pound chicken down to about ½ inch and let set for 20 minutes to come to room temperature.
  4. pounding parm chicken
  5. While sauce is cooking, cook pasta according to package directions for al dente, drain, and reserve ½ cup of the pasta water. (to cook pasta 2 quarts water and ½ teaspoon salt) When the sauce is done mix ¾ cup of the sauce into the pasta; set aside and keep warm.
  6. cooking pasta
  7. parm chicken sauce and pasta
  8. In a shallow dish whisk together the flour and egg until smooth. Place the bread crumbs in another shallow dish like a pie plate.
  9. parm chicken breading mix
  10. Preheat broiler with rack 4 inches below element
  11. Dip chicken in the egg mixture letting any excess drip off, and then roll chicken in the bread crumbs. In a large skillet over medium high heat cook chicken using the cooking oil until nicely browned (I cooked them to 160F on this step).
  12. breading parm chicken
  13. pan frying parm chicken
  14. Place chicken on a broiler pan and top chicken with mozzarella cheese. Broil until cheese is melted and starts to brown.
  15. cheese on parm chicken
  16. broiling parm chicken
  17. Spoon 2 tablespoons of sauce over the chicken, and mix any leftover sauce into the pasta. If needed mix in some of the reserved pasta sauce to adjust the consistency of the pasta. Enjoy

Adapted from Cooks Country

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by Platter Talk at Mode


 

Mozzarella Cheese Bites Recipe

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cheese bites

Getting ready for a fish fry after a successful fishing trip with my son Robert I was looking for a good side dish, so I went to his blog (blogchef.net), and decided to give this Mozzarella Cheese Bites Recipe a try. This is a simple recipe using Italian bread crumbs, egg, and garlic powder.

The cheese deep fries very quickly, so watch them closely so they don’t overcook. I used my deep fryer to cook this recipe, but you can use a heavy saucepan if you don’t have one available.

Serve with marinara sauce – or spice it up a little bit with chili or shrimp sauce.

This would also be a great appetizer for a game day party.

Mozzarella Cheese Bites Recipe
 
Author:
Recipe type: Appetiser
Cuisine: Italian
Ingredients
  • 1 pound mozzarella string cheese (cut into 1 inch pieces)
  • 2 eggs (beaten)
  • ¼ cup water
  • 1 ½ cups Italian bread crumbs
  • ½ teaspoon garlic powder
  • 1 cup all-purpose flour
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 365F (If using).
  2. In a small bowl whisk together the eggs and water. Mix together the bread crumbs and garlic powder in a shallow dish, like a pie dish. Place the flour in another shallow dish.
  3. Roll mozzarella pieces in flour, then in the egg mixture, and then roll in the bread crumbs.
  4. Deep fry in batches at 365F for about 30 seconds or until golden brown; drain on paper toweling.
  5. Serve with your choice of dipping sauce.

 

Rhubarb Bars Recipe

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raw rubarb recipe

rubarb recipe picture 2

It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.

This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.

The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!

If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy

Rhubarb Bars Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 3 cups fresh (cut into 1 inch pieces)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ cups quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • 1 cup shortening
Instructions
  1. Preheat oven to 375F.
  2. Slice rhubarb into 1 inch pieces
  3. In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
  4. In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
  5. rubarb sauce
  6. In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
  7. bar crust
  8. Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
  9. Bake for 30 – 35 minutes or until golden brown – cool before serving.

Adapted from Midwest Living

Grilled Cheddar Cheese Sandwiches

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chicken recipe

These Grilled Cheddar Cheese Sandwiches require very little prep time and grill quickly. So if you’re in a rush, but have a strong desire to fire up the grill, this quick and simple recipe is just what you’re looking for. The chicken is pounded down, which helps decrease the cooking time. The precooked onions and mushrooms on top of the chicken, turn the chicken into a delicious creation.

The next time you need a simple and quick recipe for lunch or supper give these chicken sandwiches a try. Enjoy

Grilled Cheddar Cheese Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ pounds)
  • ½ teaspoon seasoned salt (divided)
  • ¼ teaspoon coarse black pepper
  • 1 medium sweet onion (sliced)
  • 4 ounces fresh mushrooms (quartered)
  • 1 tablespoon olive oil
  • 3 tablespoons creamy mustard mayonnaise (divided)
  • 4 - 8 slices sourdough bread (I used 2 slices per sandwich, but you can make this open face and just use one thicker slice per sandwich)
  • 4 slices sharp cheddar cheese
Instructions
  1. In a large skillet using the olive oil over medium heat cook onion and mushrooms seasoned with ¼ teaspoon seasoned salt until onion is translucent; set aside and keep warm.
  2. Pound chicken down to ¼ inch and sprinkle remaining seasoned salt on both sides.
  3. Prepare grill for medium heat and lightly oil cooking grates. Place chicken on grill, using 2 tablespoons of mustard mayonnaise; brush sauce on chicken, turning a couple of times to coat. Grill covered for 10 – 15 minutes (watch closely chicken will cook quickly at ¼ inch thickness.)
  4. Divide and spoon the onion mushroom mixture over the top of the chicken, top with cheese, close grill, and cook until cheese is melted; lightly toast bread on the grill.
  5. Spread remaining mustard sauce over 1 side of 4 pieces of bread and top bread with the chicken to form the sandwich; top with the other piece of bread if using.

chicken picture 3

 

Pork Chops in Country Onion and Mushroom Gravy Recipe

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pork chop picture 1

Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!

Pork Chops in Country Onion and Mushroom Gravy Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
  • The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!
Instructions
  1. In a large nonstick skillet sprayed with cooking spray brown chops on both sides (about 6 minutes each side) set aside on a plate and cover with aluminum foil to keep warm.
  2. Reduce heat to medium in the now empty skillet and cook onion for 3 minutes – stir in the mushrooms. Mix in the beef broth and any settled juices from the chops. Place chops into the onion and mushroom mixture, and spoon the onions and mushrooms generously over the top. Cover and simmer for 12 minutes or until pork is no longer pink inside (145F) remove chops to serving platter.)
  3. In a glass or small bowl mix together the flour and milk until smooth. Stir the flour mixture into the sauces in the skillet, stirring constantly until sauce is thickened; salt and pepper to taste.
  4. Serve gravy over chops and mashed potatoes.

 

Adapted from BettyCrocker.com

Italian Chicken with Penne Pasta Recipe

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Italian Crispy Chicken with Penne Pasta Recipe 1

Here is another simple and good recipe that doesn’t require much prep time. The coating on the chicken is delicious and helps keep the chicken breasts nice and moist. You can use Italian bread crumbs, or traditional, depending on you taste.

I wasn’t sure if I could call this a one dish meal or not because of cooking the chicken separately; but its awful close.

Give this Italian Chicken with Penne Pasta Recipe a try; it’s really good!

Italian Chicken with Penne Pasta Recipe
 
Prep time
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Ingredients for Marinade
  • 1pound boneless skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 garlic clove (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • Ingredients for Breading
  • 2 eggs (lightly beaten)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon of black pepper
  • 2 cups dried Italian breadcrumbs
  • 2 tablespoons of oil
  • Ingredients for Garlic Penne
  • 1 tablespoon butter
  • 5 garlic cloves (crushed, minced, and divided)
  • 4-5 tablespoon all-purpose flour
  • 2 cups milk
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½lb penne pasta (cooked according to package directions)
  • chopped fresh parsley for garnish
Instructions
  1. In a small bowl mix together the lemon juice, 1 garlic clove, 1 teaspoon salt, ½ teaspoon black pepper and oregano. Place chicken into a food grade disposable zip lock bag, pour the lemon juice mixture over the top; massage bag to toughly coat the chicken. Let marinade in the refrigerator for 5 – 10 minutes.
  2. Lightly beat eggs in a shallow dish. In another shallow dish whisk together the flour, ½ teaspoon salt and pepper, and place the bread crumbs in another shallow dish. Roll the chicken in the flour, and then into the eggs, and roll into the bread crumbs pressing lightly to coat.
  3. In a large nonstick skillet using the oil cook chicken until nicely browned on both sides and done. (165F)
  4. While chicken is cooking in a large pot cook pasta according to package directions; drain.
  5. For the sauce melt the butter in a medium size sauce pan over medium high heat. Add the garlic and cook until fragrant (about 30 seconds). Whisk in the flour and stir for about 1 minute, gradually stir in the milk and chicken broth stirring constantly until mixture thickens; season with 1 teaspoon salt and ½ teaspoon pepper. Mix the sauce into the penne until well combined.
  6. Serve the pasta with the chicken garnished with parsley.

Adapted from Blogchef.net

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by Suzi Scheler at Mode


 

Greek Baked Ziti Recipe

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Greek Baked Ziti

I was looking for a casserole recipe that was a little different and I came across this Greek Baked Ziti Recipe. There is a little bit of prep time involved but it is well worth the effort. The recipe is layered with a creamy cheese sauce mixed into the Ziti at the bottom of the dish which gives this casserole a unique texture. The addition of the cinnamon make me a little nervous because I thought that seasoning may dominate the dish – but there is just enough so you just get a light hint of the cinnamon.

If you’re looking for a one dish meal that’s a little different give this one a try, it’s really good; my wife loved it! This is a large recipe and would be great for a pot luck, or graduation party dish.

Greek Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8
Ingredients
  • 12 ounces ziti pasta
  • 1 small yellow onion (chopped)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1½ pounds lean ground beef
  • 2 cans tomato sauce (15 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Vegetable cooking spray
  • 1 package shredded mozzarella cheese (8 ounces – 2 cups)
  • ⅓ cup dry breadcrumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to package directions for firm; drain. (I like to sprinkle and mix in a little olive oil to keep the pasta from taking on a dry look while it’s sitting)
  3. In a large skillet over medium high heat cook onion until tender. Add the minced garlic and cook for an additional 30 seconds or until fragrant. Add the burger to the onion mixture and cook burger until no longer pink inside – stirring and breaking up the burger as you cook; drain any excess fat. Stir in the tomato sauce and lemon juice and then season with oregano, sugar, cinnamon, and one teaspoon of salt; cook until heated through. (About 2 minutes)
  4. In a large saucepan over low heat melt the butter, whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk – bring the mixture to a high simmer and cook until mixture has thickened and is bubbly. Stir in the Parmesan cheese and season with ½ teaspoon salt and pepper.
  5. Lightly spray a 9 x 13 casserole dish with cooking spray. Mix the cheese sauce into the Ziti and place the mixture over bottom of the casserole dish. Layer the meat mixture over the top of the Ziti and top with the mozzarella cheese, sprinkle the bread crumbs over the top, and bake for 20 to 25 minutes or until cheese is melted and casserole is hot and bubbly.
  6. Let casserole rest for 10 minutes before serving.

greek baked ziti 3

Adapted from MyRecipes

Ham Steak with Red-Eye Gravy

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ham steak with red-eye gravy recipe

My son has cooked this dish a number of times when he has been home for the Holidays and has the recipe posted on his Blog (blogchef.net). It is really good so I decided to put it on the supper menu for last night’s supper. This is a simple recipe that requires very little prep, and cooking time. The end result is a delicious ham steak dinner.

The next time you are looking for a quick and easy recipe give this one a try.

Ham Steak with Red-Eye Gravy
 
Prep time
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Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 bone-in ham steak (1 ¼ pounds)
  • ground black pepper
  • 2 slices bacon
  • 2 tablespoons finely chopped onion
  • 1 teaspoon all-purpose flour
  • 1 ½ cups chicken broth
  • 1 tablespoon maple syrup
  • 3 tablespoons unsalted butter (cut into 3 pieces and chilled)
  • 2 teaspoon instant espresso powder
Instructions
  1. Cook bacon in a large skillet over medium high heat until crisp; reserve bacon for another use or just eat it.
  2. Cook the ham steaks in the bacon grease until nicely browned on both sides; place ham on a dish and cover with aluminum foil to keep warm.
  3. Add the onion to the skillet and cook until onion starts to brown. Whisk in the flour and continue cooking for about 15 seconds, and then mix in the chicken broth and maple syrup, stirring to remove any drippings from the bottom of the pan. Bring heat to simmer and cook until mixture is reduced to about ¾ of a cup and starts to thicken. Remove from heat and stir in the butter and espresso powder; salt and pepper to taste.
  4. Cut steak into 4 pieces and serve with gravy spooned over the top.

ham steak with red-eye gravy picture 2