Michelle Bradshaw Author
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Chicken Teriyaki Breast

9/30/2014

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For sure this is one of the most beloved meals I cook for my family. The chicken is great and the sauce is delicious! When the chicken is gone we are all dipping the sauce into anything and everything lol. The sauce can take a bit of time to prepare so you can either do it earlier in the day before you start cooking or even the day before. Make sure you put it in your refrigerator until your ready to use it. I cook the chicken breast differently than what is suggested here so at the bottom I will add the way I do it in parenthesis.

Ingredients:
3/4 cup water
1 cup soy sauce
1 slice onion, quartered (1/4 inch thick)
2 nickel-sized slices peeled ginger root, halved (if you don't have ginger root, a good sprinkling of ground ginger root works as well)
2 cloves garlic, quartered (you can use fresh garlic or the kind that comes minced in a jar)
1/3 cup sugar
1/3 cup pineapple juice (from canned pineapple slices)
4 canned pineapple slices in juice (5.5 ounce can)
2 tablespoons vinegar
1 tablespoon cornstarch
4 boneless, skinless chicken breast halves

Directions:
1. Combine 1/2 cup water with soy sauce sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Keep an eye on your sauce if the heat is too high the sauce will boil over.

2.  Strain off the onion, ginger root, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.

3. Add the sugar, pineapple juice, and vinegar to the pan.

4. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade.

5. When the teriyaki sauce has cooled, pour half of it over the chicken breast arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and serve on the side as additional marinade. Marinate the breast in your refrigerator for at least 2 hours.

6. When you are ready to cook the chicken, preheat your barbecue or stove top grill to high. Grill the chicken on each side for 5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce.

(For this recipe I always cook the chicken breast in my oven. Preheat the oven to 375. Place the chicken in a glass casserole dish topped with marinade that you had it sitting in your refrigerator. Cook the breast for 30 to 40 minutes or until the internal temperature reaches 165 F. When the chicken is done place a slice of pineapple on top of each breast and brush with the leftover teriyaki sauce.

Tip: Make sure you don't brush your cooked chicken with the same brush you used to brush your raw chicken.

* I usually eat this with a baked potato, broccoli or green beans and a yeast roll

                                               -Candie Bradfield


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Honey Grilled Salmon

9/23/2014

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Sadly, I have only made this a couple of times. Unfortunately, I am the only one in my house that seems to enjoy fish but when I did make this I thought it was delicious. The only negative thing I have to say about it was that the original way it was presented was too spicy for my taste. I put in quotations the way I tweaked it and that for me made it perfect. The sauce was so yummy it could easily compliment other proteins such as chicken or pork. I got this recipe from one of my favorite cook books 
Top Secret Restaurant Recipes 2 by Todd Wilbur


Ingredients:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
lemon juice of 1 lemon (about 2 tablespoons) (to me the bottled juice taste just as good as the real deal)
2 tablespoons white vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper (1/2 teaspoon ground black pepper)
1/2 teaspoon cayenne pepper (1/4 teaspoon cayenne pepper)
1/2 paprika (1/4 paprika)
1/4 teaspoon garlic powder
4  8 ounce salmon fillets (without skin)
vegetable oil

Directions:
1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, them simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.

2. Preheat barbecue grill to medium heat. Rub each salmon fillet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.


(Preheat oven to 350 degrees Fahrenheit and season the salmon fillets to taste. Place the salmon fillets into a nonstick glass baking dish and cover the dish loosely with aluminum foil. Bake the salmon for 15 minutes per total pound of the fillets; for instance, if you have four 8 oz. fillets, plan on baking them for around 25 to 30 minutes. Internal temp should be 145 degrees F. Fish should flake easily when tested with a fork.)


*Serves 4

*I served this with a side of steamed mixed vegetables and rice.

                                                -Candie Bradfield


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Mom's Meatloaf

9/18/2014

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I love meatloaf. It's such a versatile entree. Depending on the kinds of herbs and spices you add, you can make it taste any way you want. It's also a hard entree to mess up. In my opinion, you can never have too many spices. For this recipe, you can go by the book or on your own. Don't be afraid to play around with it.


Ingredients:
*1 cup bread crumbs or saltine crackers (put crackers in a sealed Ziploc bag with air let out, crush them up)
*1/4 cup milk
*2lbs. ground beef (for a lower calorie meatloaf, I use lean ground beef)
*1 can (8oz.) tomato sauce or ketchup, divided
*3/4 cup finely chopped celery (optional)
*1 envelope of your favorite meatloaf seasoning or your favorite herbs and spices (I like McCormick)
*1 egg, lightly beaten
*2Tbsp. chopped fresh parsley
*I also like mixing in a little Worcestershire sauce
*I sometimes also like to add chopped onions (optional)
*2-4 pieces of loaf bread

Make it:
Preheat oven to 350F. Mix bread crumbs or crackers and milk in a large bowl. Add meat, egg, half of the tomato sauce and the remaining ingredients; mix until well blended.


I recently learned to line the bottom of your pan with pieces of loaf bread. That will catch all the grease that drips off during cooking. Before serving just discard the bread from the finished, sliced product. Shape meat into an oval loaf and place into a lightly greased meatloaf pan or a shallow baking pan.


Bake for 1 hour. While your meat loaf is cooking, create your signature sauce to put on top. In mine, I add the rest of the tomato sauce, a few spices, BBQ sauce, and a couple of my favorite steak sauces. Like I said before, it's all about making it fit your personal taste and adding what you know you and your family will love. Bake an additional 20 or until meatloaf has a internal temperature is 160F.

Round out your meal with a serving of mash potatoes and steamed veggies

Kitchen Tips:
To thaw ground beef safely, keep meat wrapped and thaw in the
refrigerator- not on the counter top. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
                                                 -Candie Bradfield





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Chicken Parmesan with Pasta

9/9/2014

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This is a dish, I make when I'm craving Italian but want something a little more than just spaghetti. It's easy to make and tastes just like it was prepared in Italy. I choose this recipe from www.kraftrecipes.com. and added a few changes to make it my own.


Ingredients:
6 small boneless, skinless chicken breast (1-1/2 lb.)
2 Egg whites lightly beaten (I always use the whole egg)
1 cup Italian-style bread crumbs

3 cups spaghetti sauce, divided
1-1/2 cups Kraft 2% Milk Shredded Mozzarella Cheese
1/4 cup Kraft Grated Parmesan Cheese
1 Teaspoon Dried oregano leaves (If you like)
6 oz. Spaghetti, cooked, drained

Make it:
1. Preheat oven to 400F.  Have a 13x9-inch greased pan nearby

2. Dip chicken in egg whites, then into bread crumbs, turning to evenly coat both sides of each breast. Place chicken in pan.

3. Bake 20 to 25mins or until chicken is cooked with an internal temp. of 165F


4. While your chicken is cooking, make spaghetti noodles according to the instructions on the package. When noodles are finished, cover and set aside.

5. When chicken is finished, top with 2 cups sauce, cheeses, and oregano.
Bake a additional 5 mins or until mozzarella is melted.

6. Heat remaining sauce, toss in spaghetti; place on plate. Top with chicken.


Serving Suggestion:
*Serve with a side salad tossed with your favorite Kraft dressing

*Broccoli is another great side dish you can add to this entree

*You can also, never go wrong with garlic bread

                                                -Candie Bradfield




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    Tuesdays are for.....

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    All my reviews for tasty Tuesday are posted on my social media as well as TripAdvisor, Google, etc. 

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        My son and I have tons of fun in the kitchen. Come join us on our kitchen adventures.

    All my reviews for fun in the kitchen products are posted on my social media as well as Amazon, Walmart, Target, etc. 

    If you have a product that you would like my son and I to try in the kitchen please email:

    michellebradshawauthor@yahoo.com

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