Teriyaki Wings

Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins (and I’ll post pics of the final products by Thursday)…

Teriyaki Wings

3-4 lbs chicken drummettes
salt, pepper, garlic powder, onion powder to taste
oil for frying
1 cup Teriyaki sauce
1/4 cup toasted sesame seeds
1/4 cup sliced green onions

Preheat oven to 375.
Season chicken drummettes with salt, pepper, garlic powder and onion powder.
On a greased baking sheet, placed drummettes and bake in preheated oven for 25-30 mins.
Remove chicken and prepare to fry.
Heat oil and carefully fry each drummette until crispy and browned.
Drain fried chicken on paper towels.In a large bowl add teriyaki sauce.
Toss chicken in teriyaki sauce to coat.
To serve, plate coated chicken and sprinkle sesame seeds & sliced green onion over the chicken.

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Watch Out – Man in the Kitchen!

It’s Monday and the first Monday after changing the clocks, at that. My internal clock is still getting used to the hour change and by the time I got home, making dinner was the least of my concerns. Thankfully, my husband was off of work and took the lead in getting dinner started. We decided on making something Asian (surprise, surprise) and came up with chicken teriyaki, pineapple fried rice and miso soup. He did most of the cooking while I “supervised”, and in the end everything was fabulous.The Teriyaki Chicken was made by baking a boneless skinless chicken breast that was brushed with teriyaki sauce. We baked it at 375 for 15-20 minutes or until fully cooked. Just before serving, we brushed on some additional teriyaki sauce and sprinkled it with sesame seeds and sliced green onions.

We served this with Pineapple Fried Rice & Miso Soup.

Stir (Fry) Crazy!

My husband loves shrimp to no end… so I decided to make him a stir fry with veggies and tofu.
Tofu is a popular Chinese food and ingredient. It’s made with soy milk that is coagulated, pressed and made into blocks. Making tofu from soy milk is similar to the technique of making cheese from milk. I prefer firm and extra firm tofu. This form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard.

Here is my recipe for Shrimp & Tofu Stir Fry:

1 tablespoon minced garlic
1 lb shrimp
1 block firm tofu, cubed
2 cups frozen or fresh asian stir fry veggies
1 1/2 cup teriyaki sauce
garlic & onion powder to taste
salt & pepper to taste

In a pan, saute garlic and shrimp.
When shrimps turn pink, add veggies and heat through.
Add sauce & tofu and heat through.
Season to taste.

I served this over brown rice