Easy Teriyaki Chicken

 I have tried to make teriyaki chicken in the past and never liked how it turned out. I saw this recipe and decided maybe to stop being a cheapskate and actually buy chicken thighs instead of using chicken breasts like I always have on hand. It tasted a million times better. So, moral of the story, don't always be a cheapskate! Use thighs. 

Also, my other tip is to use a really good pan. I have now invested in more cast iron and use that when I want my food to actually turn out good. Who knew? Plus we all need more iron in our diet, so here is hoping you all cure your anemia problems by cooking more with cast iron pans.

INGREDIENTS

• 1/4 cup soy sauce
• 3 Tbsp brown sugar
• 1 Tbsp water 
• 1 clove garlic, minced 
• 1 tsp grated fresh ginger 
• 2 Tbsp cooking oil, divided 
• 1.75 lbs. boneless, skinless chicken thighs

INSTRUCTIONS 

• Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
• Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
• When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
• Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
• Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

Italian Sausage Bowtie Pasta

I'm just copy/pasting the recipe from a website called lovebakesgoodcakes.com. I am pretty loose with all of my recipes. I substitute things depending on what I have on hand or am willing to buy at the store. I just love this recipe and want to be able to find it easier now!

INGREDIENTS

• 1 package (12 oz.) bow tie pasta
• 2 tablespoons olive oil
• 1 pound mild Italian sausage, casings remove
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 1 can (28 oz.) Italian-style plum tomatoes, drained and coarsely chopped
• 1-1/2 cups heavy cream
• 1 cup packed spinach leaves, cut into thin strips
• Fresh parsley, minced (optional)

INSTRUCTIONS

1. Bring a large pot of water to a boil. Cook pasta according to package directions; drain.
2. Meanwhile, in a large skillet add the olive oil then cook and crumble the sausage and red pepper flakes over medium-high heat until cooked through and browned. Add onion and garlic. Cook until onion is tender. Add the tomatoes and heavy cream. Simmer until the mixture thickens, about 10 minutes. Add the spinach and cook an additional 3 minutes. Add the cooked pasta to the sauce. Sprinkle with parsley, if desired.

Slow Cooker Zuppa Toscana

This is an Olive Garden copycat recipe. I made it tonight, and it was a success. (To accommodate Lizzie's allergies, I pulled out a couple servings before adding the cream. I just put a little almond milk in hers instead.) It's easy and really yummy:

• 1 lb ground hot Italian sausage
• 1 tbsp garlic minced
• 1 yellow onion chopped
• 4 russet potato diced
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 4 cup chicken broth (32 oz)
• water see recipe instructions
• 1 bunch kale stems removed and torn into bite-sized pieces
• 3/4 cup heavy whipping cream
• 1/4 cup parmesan cheese shredded (for topping) - I left this out

instructions

1. In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
2. In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
5. Cover crock pot and cook on HIGH for another 30 minutes.
6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

Grandma Hadley's Menus

Breakfast Casserole (a.k.a Christmas Morning Casserole)

This is Mom's recipe, that she got from Sister Killian:

• 6 slices bread
• 6 beaten eggs
• 1lb pork sausage (browned & drained) or bacon
• 1 1/2 C grated cheddar cheese
• 2 C half and half or whole milk
• 1 tsp salt
• butter

Remove crust from bread (optional). Spread butter on bread slices. Place bread side by side in buttered 13x9 pan. Sprinkle sausage or bacon over bread. Sprinkle with cheese. Combine eggs, milk, and salt. Mix well and pour over all. Let sit 15 minutes before baking or make the night before and put in fridge. Bake at 350 for 45 minutes.

May also add 4oz. can green chilies and/or ¼ c. green onions.

Strawberry Pie

I made this the other week. It's the first fruit pie I've ever made. (I usually prefer to buy my pies because I'm lazy.) ;) But this was surprisingly easy to make. Also, it is naturally vegan, as long as you leave off the whipped topping at the end. Woohoo!

THE CRUST

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 2 tablespoons cold water (add 1 additional tablespoon as needed)

COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.

BAKE in 9-inch glass pie plate at 475 degrees for about 10 minutes.

THE FILLING

• 6 cups fresh strawberries                                           
• 1 cup sugar   
• 3 tablespoons cornstarch 
• 1/2 cup water
• 4 to 5 drops red food color, if desired

In a small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.

Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

Top with whipped cream (optional).

Pistachio Salad

Liz can't have this because of her allergies, but I'm thinking of making it for Thanksgiving anyway, because it sounds good. :)

• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 (10.5 ounce) package miniature marshmallows
• 1 (20 ounce) can crushed pineapple, drained
• 1 (3 ounce) package instant pistachio pudding mix

In a large bowl, combine the pineapple and pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

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