8-18-10 Baked Teriyaki Honey Chicken & Steamed Veggies!!!

We were blessed to have both our beautiful daughters for dinner and they have been watching the blog. They requested Chinese food, so we made a bit of a twist on one of the previous posts. We tried a new Kikkoman Teriyaki Honey & Pineapple Glaze on the oven baked chicken and the girls loved it!


Stuff you’ll need:
4 chicken breasts
White rice
Fresh squash
Broccoli head
Red bell pepper
Chow mein noodles (La Choy)
Kikkoman Teriyaki Honey & Pineapple Glaze
Kikkoman Reduced Sodium Soy Sauce
Chungs White Chicken Egg Rolls
Gekkeikan Sake

Add 2 cups of white rice and 4 cups of water to medium 5 quart Calphalon sauce pan, bring to boil, cover and steam on low for 20 minutes. Uncover stir/scrape. Cover and let stand off heat.

Preheat oven to 450 degrees. Line Pyrex dish with foil and spray with Pam (much easier clean up).

Trim all excess from chicken breasts and cube. Add 1 cup of flour to paper bag with a pinch of salt and pepper. Dip chicken cubes in fat-free milk and throw into paper bag with flour and shake. Remove and space evenly in Pyrex dish. Bake chicken in oven for 25 minutes, scrape loose from foil, and then bake for another 20 minutes. Scrape loose from foil and dump in large mixing bowl. Pour in Kikkoman’s Teriyaki Honey & Pineapple Sauce and stir to coat the sauce on the chicken. During the chicken preparation, you also need to steam the veggies, the rice, and bake the spring rolls.

Cut three medium squash into mouthful-size chunks….feed tips to dogs!!! Chop the broccoli into mouthful-size chunks….feed remnants to dogs!!! Dice the red bell pepper into chunks. Throw all of this into to the steamer for 16 -18 minutes according to personal preference on texture.

Bake spring rolls in oven at 450 degrees for 10 – 12 minutes until golden brown.

To serve, start with rice base on plate. Mix steamed veggies and Teriyaki chicken in large bowl . Layer over brown rice and top with chow mein noodles. Season to taste with Kikkoman’s Reduced Sodium Soy Sauce. Drink sake and hug your baby girls!
Enjoy!!!
BC

8-16-10 Grilled Pork Tenderloin & Balsamic Glazed Grilled Veggies!!!

We found a good deal on pork tenderloins and decided to grill it along with some fresh veggies. Nice combo with a decent bottle of wine yielded a tasty and easy meal!

You’re gonna need the following:
Pork tenderloin
Pompeian Balsamic Vinegar
Extra Virgin Olive Oil
Kikkoman Reduced Sodium Soy Sauce
Brown sugar
4 new red potatoes
Fresh squash
Red bell pepper
Corn on the cob
Bay City Sour Dough Bread
Blackstone Merlot table wine

Open wine and allow to breath. Trim the silverskin and fat from the pork tenderloins. Season with black pepper and add 1 tablespoon of olive oil and 3 tablespoons of balsamic vinegar to a gallon baggie; marinate in the fridge for 30 minutes flipping occasionally. Pour wine and drink toast!!!

Chop the squash, potatoes, and red pepper into bite-size chunks. Add potatoes to large mixing bowl and microwave for 10 minutes on high. Add remaining vegetable to bowl and season with Mrs. Dash Table Blend seasoning. Add ½ tablespoon of olive oil and toss in bowl to coat vegetables; set aside.

Add ½ cup of balsamic vinegar, 2 table spoons of soy sauce, and 2 tablespoons of brown sugar to 1 quart Calphalon sauce pan. Bring to boil for 5 minutes, stirring occasionally; cover and set aside.

Set grill to medium heat and spray grill with Weber Grillin’ spray. Place tenderloin on grill and cook for 20 minutes flipping three times. After tenderloin is on for 5 minutes, add vegetable to grill in grill-top cookware (see pic), stirring occasionally. Remove veggies and tenderloin once meat is browned. Return grilled veggies to mixing bowl and top with balsamic glaze and toss to coat. Slice sourdough bread and brush with butter or Smart Squeeze and broil at 500 degrees ‘til brown on edges. To serve, cut the pork tenderloin in portions to suit, add the glazed veggies, toasted sourdough bread, and top off the wine.
Enjoy!!!
BC

8-13-10 BC's Meatza Pizza!!!

It’s Friday night and we wanted something fast, tasty, and within the realm of healthy. We settled on our pizza that we have developed over time that combines low-fat ingredients and great flavor, fun. Tami made some nummy brownies to top off the night!!!

You’re gonna need:
2 Boxes Jiffy Pizza Crust
Ham ( could not find any whole Canadian Bacon)
Hormel Turkey Pepperoni (70% less fat!!!)
Jimmy Dean Reduced Fat Pork Sausage
Whole mushrooms
1 can chopped tomatoes
Newman’s Own Fresh Marinara Sauce
Shredded Mozzarella cheese
2008 Lapavero Primitivo Puglia red wine
Duncan Hines Fudge brownie mix
Dreyer’s Slow Churned No Sugar French Vanilla Ice Cream

Open wine and allow to breath. Combine the two boxes of Jiffy Pizza Crust in a large mixing bowl with one cup of heated water and blend until forming a sticky dough. Cover the mixing bowl with a large plate and let rise for five minutes. Pour glass of wine and drink toast!!! Dump dough onto a floured surface and knead, folding 5 – 6 times. Roll thin with floured rolling pin. Spray 16 inch pizza pan with Pam and spread crust into pan with fingers. Create thicker crust on edges and brush crust with extra virgin olive oil. Set aside.

Chop ham into irregular chunks. Place 12 inch Calphalon skillet on medium heat. Spray with Pam and add ½ tablespoon of extra virgin olive oil. Cut half tube of reduced-fat pork sausage and crumble in skillet. Add ham and brown for 5 minutes stirring often. Chop mushrooms and onion and add to mix. Cook on medium low heat for 8 -10 minutes. Set aside.

Preheat oven to bake on 425 degrees. Once heated, heat crust for 2 minutes and remove. Cover bottom of pizza crust with Newman’s Own Marinara sauce to suit. Spread meat and veggie mix evenly over pizza. Drain can of tomatoes and distribute evenly with fork. Cover with shredded mozzarella cheese to suit. Place in oven for 10 – 12 minutes until cheese begins to brown. Remove and transfer to cool pan. Allow to stand for 4 – 5 minutes before slicing. Top off wine (this was a really bold red but smooth!!!)

Grease 8 x 12 Pyrex dish with Pam. Mix brownies as per instructions, transfer to Pyrex dish, and lick bowl. Bake for 23 – 25 minutes to suit. Allow to cool a bit. Put a big ol’ brownie in a bowl and add a couple of scoops of the Dreyer’s vanilla ice cream.
Enjoy!!!
BC