Saturday, January 29, 2011

Zesty teriyaki

This is an extremely easy way to end up with delicious teriyaki chicken. The recipe uses thighs, which cook slowly and soak up all the flavor. Serve the chicken and a splash of yummy juices over rice. I'm using half brown rice and half white until my white is gone, and then it's just brown for us.


6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. bottled zesty Italian dressing
1/4 c. water

Preheat oven to 325 degrees. Place thighs in 8x8 baking dish. It's OK to overlap a little. The chicken will shrink. Mix sauce ingredients and pour over chicken. Cover with foil and bake for two hours.

*Don't substitute breasts unless you adapt the cooking time. Dark meat and white meat cook differently. I can't be held accountable for the results. :)

Thursday, January 27, 2011

Don't skimp on shrimp

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.


1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.


1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.