Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Saturday, June 7, 2014

Hawaiian Style Glazed Chicken Breasts

With a side of Heirloom Swiss Chard with Tomatoes and Shredded Carrots
and Brown Rice with infused Ginger and Teriyaki Sauce

You can’t go wrong with this recipe. Your chicken breast will always be juicy and tender.

6-8 Chicken Breasts

For the Marinade:
1 cup beer
½ cup teriyaki sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
2 teaspoons chopped garlic
¼ cup concentrated orange juice
½  cup crushed pineapple

Combine the ingredients and pour over the chicken in a ziplock bag. Squeeze out the excess air and marinade overnight. Barbeque the marinated chichen breasts on medium/high heat for about 6-7 minutes on each side. The chicken is done when the internal temperature reaches 140 degrees. Remove and cover with foil for about 15 minutes, then serve.
We serve this dish with a side of brown rice infused with a little teriyaki and ginger and Heirloom Swiss Chard with tomatoes and shredded Carrots.
I usually make 8 breasts. It is great on salads and in tacos, so it is nice to have extra on hand.


Heirloom Swiss Chard with Tomatoes and Shredded Carrots

Paired with Hawaiian Style Marinated Chicken Breasts and Brown Rice infused with Ginger
and a Little Teriyaki Sauce 

We like to eat clean. –Fresh, mostly organic foods. We also love those old recipes handed down from the family. One of my favorite things to eat is Randy’s Pasta E Fagioli  I grew Swiss Chard so that we could have those fresh, tender baby leaves, not easily found in the grocery stores for Randy’s Pasta E Fagioli.
Yesterday I noticed that the Swiss Chard needed to be harvested. (Cutting the leaves off the plant. It will renew itself throughout the growing season.)  While tending to the garden and knowing that I have chicken marinating I thought of how I wanted to do this Swiss Chard side dish. I gathered up the Swiss Chard and green onions and came up with a plan. I would have gathered up tomatoes too but they are still green.—Just a few more weeks. Recipe below: 


Combine in a pan and season it

Towards the end, add the shredded carrots

Then the chopped basil followed by the honey

2 tablespoons olive oil
Swiss chard, the more the better as they shrink when cooked
1 bunch of green onions
6 tomatoes, medium to small
Salt and pepper to taste
¼ teaspoon crushed red pepper
1 teaspoon chopped garlic
½ cup shredded carrots
¼ cup chopped fresh basil
1 tablespoon honey –I like the raw, local grown honey
Trim, wash and chop the Swiss Chard and green onions, quarter the tomatoes and add to a medium/hot pan with olive oil, along with the crushed red pepper, stirring frequently. Add the salt and pepper to taste. When you notice the Swiss chard wilting add the garlic and sauté for 1 minute, then add the shredded carrots and sauté for 1 minute, then the basil for about 30 seconds. At the end drizzle the honey in a pinwheel motion to cover most of the vegetables. Turn off the heat and give it a quick stir to combine all the ingredients.
That’s it. You’re done.
Now this was an experiment for me so I wasn’t sure how good it was going to be. Well let me tell you. I have planted more Swiss chard seeds to ensure that we can make this dish even more. It was that delicious.