Monthly Archives: May 2019

Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze

I had seen this new-ish product put out by my most favorite Soy Sauce Company from Hawaii; it took me awhile to find it, but I did when we were in Peoria at Lee Lee’s.

I also stocked up on my favorite Shoyu or Soy Sauce as you may call it, YEAH!!!

So let’s get cookin’ …

I marinated Boneless-Skinless Chicken Thighs in the Glaze for a good 24 hours, and then grilled the meat.

I had bought a fresh Pineapple and chunked it for snacking on, and thought that It would make a tasty side to the Guava Pineapple Teriyaki Chicken.

Never have I ever  made Grilled Pineapple before, really!  It was ONO!

I served it all up with some Fried Rice and called it

DELICIOUS!

If you can’t find Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze in your market, try here:

Guava Pineapple Teriyaki Glaze – 20 oz

ENJOY!

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Copycat Starbucks Bran Muffins

My husband has breakfast with his life-long buddy just about every Saturday.  Lately, they’ve been going to Starbucks for coffee and a baked good.  I asked DH to bring back one of their Bran Muffins, which are soooo yummy!

Then it dawned on me, why not make my own?  I searched the internet and settled on this recipe:

https://www.geniuskitchen.com/recipe/starbucks-bran-muffins-404763#activity-feed

Meh, not so much.  I’m not sure why I wasn’t wow-ed by these muffins… was it the recipe?  Or was it the dried Apples that I found at the local market, that had absolutely no Apple taste to them, dunno … but I’ll go back to making my standard Bran Muffin recipe, from the side of the cereal box.

Turkey Breast En Cocotte Ala ATK

I have to admit that I do not have a subscription to America’s Test Kitchen, but I do watch their shows, streaming on our Smart TV.  If I see a dish that I think would get a thumbs-up at our table, I grab a pen and note pad to write it down as they go along.

This one’s a keeper for sure!

Turkey Breast En Cocotte

serves 3-4 people

1 Fresh split Turkey Breast (don’t get Turkey that’s been ‘enhanced’ with Salt Solution)

Salt and Pepper to taste

2 Tbsp. Olive Oil

1 small Onion, rough chopped

1 Large Carrot, peeled and rough chopped

1 rib of Celery, rough chopped

6 Garlic Cloves, crushed

2 sprigs of fresh Thyme

1 Bay Leaf

Wash and pat dry the Turkey and then season well with Salt and Pepper, all over.

In a Dutch Oven, heat the Oil over medium-high heat, place the Turkey skin side down; sprinkle in the veggies all around the meat along with the Thyme and Bay Leaf.  Brown the Turkey on all sides, this will take anywhere from 10-15 minutes, stirring the veg too so that they don’t get over done.

Once the Bird is nicely golden, turn it skin side up and cover the pot tightly with foil to get a good seal and trap in all the moisture.  Cover the Dutch Oven with its lid and roast the Bird in a preheated oven at 250° for 1 1/2 – 1 3/4 hours, or until the Turkey registers 165° internal temperature.

Remove the Turkey Breast to a board and tent with foil to keep it warm.

Place the pot back on the stovetop over medium heat and reduce the Turkey juices and veg for 15 minutes.

Now comes the gravy, and isn’t that the best part about eating Turkey?

Gravy

1/4 C. All Purpose Flour

4 C. Chicken Broth

Sprinkle the Flour over the now reduced juices and veggies, stirring constantly and cook for 2-5 minutes, until the Flour turns nice a toasty-brown.  Slowly pour in the broth, whisking all the while.  Reduce the heat to a simmer and cook the gravy for 10-15 minutes, until it reduces down to about 2 1/2 cups.  Pour the finished gravy through a sieve and remove the vegetables.

Serve it up how your family likes, we like some Mashed Potatoes, Corn, Stuffing Casserole and Pillsbury Crescent Rolls.

This Turkey is the most moist, juicy, delicious I’ve ever made, really!

Apple Squares

I participate in several Food Forums, I may have mentioned this before; a nice gentleman posted a recipe that his Sister gave him for what they call Apple Squares, me, I say pure yumminess is much more along the line!

Apple Squares

courtesy of Andy M.

Serves 9

 

130g (1 C.) All Purpose Flour

240g (1 1/4 C.) granulated Sugar

1/2 tsp. Salt

1/2 tsp. ground Cinnamon

1/8 tsp. ground Nutmeg

2 tsp. Baking Powder

3/4 C. Chopped Walnuts (I used Pecans)

3 Macintosh Apples, peeled, cored and diced (I had Ruby Frost Apples that needed using)

2 Eggs, beaten

 

Preheat the over to 375°F

Grease and line with parchment paper, an 8″ x 8″ pan

Combine the dry ingredients in a large bowl.  Add the Apples and mix well.  Stir in the beaten Eggs thoroughly.  This makes a very stiff batter, but be patient, it will come together.  Pour the batter into the pan and spread it out evenly with an off-set spatula.

Bake for 40-45 minutes, until a toothpick test comes out clean.  Cool the cake completely on a wire rack, in the pan.

Using the parchment paper, remove carefully to a cutting board and slice with a serrated knife into 9 equal pieces.

YUM!

Why not guild the lily and serve your cake ala mode?  😀