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.


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