The last days of summer: Chicken Teriyaki

The last days of summer seem to be numbered, so I'm using the grill as much as possible!  This week's fav is chicken teriyaki.  If you aren't a griller, don't worry--you can use the oven. 

Chicken Teriyaki

(Print this recipe)

7 chicken breasts, cut in half, or 14 chicken tenderloins

Sauce:

2 c. soy

3 c. water

2 c. brown sugar*

1/2 c. white or cidar vinegar**

2 tsp. garlic powder or 2 cloves fresh garlic

2 tsp. ginger powder

*If you want it sweeter, add more sugar

**If you want it more tangy, add more vinegar

Cornstarch mixture (to thicken remaining sauce)

1/2 c. COLD water

2 Tbs. cornstarch

Directions:

Combine all sauce ingredients in a sauce pan and bring to a boil in order to dissolve all the sugar. 

This is my trick to thaw out frozen chicken breasts--it only takes 20 minutes this way, and I can avoid the microwave that seems to always partially cook my chicken during defrost.

If you are using breast instead of tenderloins, just cut each breat in half. 

Pour 1 1/2 cups sauce over chicken (can do it immediately; the hot marinade won't hurt the chicken) and allow to marinade, ideal for 3-4 hours or overnight.

 Turn chicken pieces at least once during marinade time. 

If you are grilling the chicken, oil the grill FIRST.  Then place chicken on preheated grill (about 350-400) degrees.  Depending on the size of your pieces, 4-8 minutes per side.  Baste chicken pieces with marinade before turning them. 

If you are cooking in the oven, remove chicken from marinade and place on a rack inside of a cookie sheet for ideal results.  If all you have is a 9X13 pan, just made sure you get most of the marinade off the chicken.  You still will baste the chicken with the marinade halfway through cooking.  Cook in 350 degree oven for 10-20 minutes depending on the size of your pieces.   

Return remaining sauce to medium heat, add cornstarch mixture that you have mixed together, and cook until sauce thickens.  Serve sauce over chicken and rice.

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Salmon Patties with Mango Salsa

Salmon Patties with Mango Salsa

My new favorite!  For those of you who have tried my other recipes, you know that I'm all about quick and easy.  This is a great recipe to make when you need to make dinner fast.  As long as you have a couple of the ingredients on-hand (mangos, cilantro), this is a great dish to make when you don't have a lot of time.  Start to finish was a half-hour.  If you aren't a fan of mangos, you can substitute peaches.

(Print this Recipe) 

From the Kitchen of Ann Majors

Ingredients
Salsa
2 ripe mangos, peeled and diced
1 small (or half a large), cored, seeded, and finely chopped jalapeno pepper
1 ½ tsp fresh lemon juice
1 ½ tsp. sugar
1/8 tsp. salt
2 1/2 Tbs. chopped fresh cilantro

Salmon Patties
18 oz. red salmon
3 tsp. lemon zest
3 finely chopped green scallions
2 large eggs
¼ tsp. black pepper
3 ½ tsp. dried whole-wheat bread crumbs (plain)
2 Tbs. vegetable oil for pan frying

Directions

For the salsa:
1.  Combine all ingredients in a non-reactive bowl, gently mix and set aside while you prepare the patties.

For the Salmon Patties:

1.   Drain salmon, empty into a large bowl, and mash with a fork

2.   Add scallions, lemon zest, eggs, black pepper, bread crumbs and mix well. 

3.  Shape into either 7 small patties (1/2-inch thickness) or 4 large (1-inch thickness)

4.  Heat oil in a sauté pan, skillet, or griddle over medium-high heat. 

5.  Gently place salmon patties in the pan and brown both sides, 2 minutes per side for the smaller patties and 3 to 5 minutes for 1-inch patties.

6.  Serve with mango salsa on top or on the side.

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Mango Lassi (Indian Yogurt Smoothie)

Perfect for summer, this traditional Indian drink is super simple and easy to make.  If you are new to Indian food, this is just your basic yogurt-fruit smoothy.  Whenever I can find something that is tasty that helps me get down my yogurt, I'm game.  If you need a change from bananas and strawberries in the morning, give this smoothy a go.  You won't be disappointed.

Mango Lassi
From the Kitchen of Ann Majors
(Print this Recipe)

Ingredients:
2 cups plain yogurt (I usually use non-fat, but you can use any type of yogurt as long as it is plain.  I notice that the flavor is richer with original (full-fat) plain, but use whatever you like.)
1 ripe mango, peeled and pitted
2/3 c. white sugar (you could use honey or other sweetener if you aren't a fan of white sugar)
3 ice cubes
pinch of ground cardamom (optional)

Directions:

1.  Peel the mango and slice it right into a blender.  Add yogurt and ice cubes (and cardamom if you are opting in) and blend on high.

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Lemon Ricotta Pancakes

These pancakes are super light and fluffy, high in fiber and protein (if you go with the whole wheat), and comparatively low in fat provided you stick with the applesauce instead of butter or oil.  Keep in mind I said comparatively--there is still fat here my friends, but for fancy shmance pancakes such as these, you have to have some (in the form of eggs and cheese) to bind it all together.

I like these pancakes for several reasons, but mostly because they give you all the flavor with very little fat.  For those who are seeking flavor, usually swapping out the fat is the kiss of death as it holds a lot of flavor.  This recipe passed with flying colors with my family, even my mother who is a die-hard butter fan.  Here's the great thing:  for those who want that butter flavor, just tell them to add it to the cooked pancake.  I do.  I just can't have double the butter!  So, I take it out of the pancake batter and am able to add how much I want and will knowingly have to run off later!  Interestingly, as an aside, buttermilk doesn't pack the punch in calories that most people think--it's name has given it a bad rap.  If you aren't a fan of whole wheat flour or substitutions like applesauce instead of butter or oil, never fear; you can simply put in the ingredient that you are most comfortable with and I've made notes on the recipe where applicable.

Lemon Ricotta Pancakes

From the Kitchen of Ann Majors
(Print this recipe)

Ingredients:

1 cup whole wheat flour (if you prefer all-purpose flour, consider reducing the buttermilk by a ¼ cup)
¼ c.  sugar
½ tsp. baking powder
1 tsp. soda
½ tsp. salt
1 c. buttermilk (if you don’t have buttermilk, use milk but add the lemon juice to it in a separate bowl and allow it to sit for a minute.  This will give the lemon juice time to curdle the milk and create a similar effect.)
3 eggs, separated
¾ c. ricotta cheese
2 tbsp applesauce (or butter/oil if you don’t have any)
zest of one lemon
juice of one lemon (about ¼ c.)

Directions:

In a large mixing bowl, combine all of your dry ingredients (flour, sugar, baking powder, soda, and salt. 

In a separate bowl or glass pyrex, combine all of your liquid ingredients and the ricotta cheese except for the egg whites.

Add the wet ingredients to the dry and stir until combined, but don’t overmix. 

In another bowl, whip egg whites with a mixer until glossy peaks form. Stir about one-quarter of the whites into the ricotta mixture, then fold in the remaining whites gently.

Melt raw coconut oil or butter in pan over medium heat, drop batter on using small ladle or large spoon. I used about a cup for each pancake, but you can make them any size that you like.  Cook for about two minutes per side on medium low heat until bubbles form over the entire pancake—don’t rush this. Top with syrup or powdered sugar.

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Easy Homemade Ravioli: Fresh Basil with Lemon and Roasted Chicken

I was watching Food Network recently and decided to give this recipe a shot.  It was so easy to make and the most unintimidating ravioli I've come across.  I didn't need the fancy Kitchenaid attachment for pasta, so I was happy about that.  These days, if I can't make it in a somewhere around a half hour and with only basic kitchen essentials, then I pass.  I just don't have time for so many frills.  Maybe on special occassions, but when I need dinner like 5 minutes ago, that's my basic rule.

This recipe has killer flavor from the fresh basil (do it--go buy the fresh stuff just for this recipe.  Your tastebuds will sing your praises.)  The recipe is Giada's, however I added fresh lemon juice and parmesan cheese at the end on top of the ravioli.  I was surprised Giada didn't have this on there because the recipe as is seemed a little tasteless.  Mabye that's how it is in Capri--I wouldn't know, haven't been there.  Sounds beautiful though.

Get this recipe at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-caprese-recipe/index.html

Ingredients

Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup very hot water

Filling:

• 3/4 cup whole milk ricotta
• 1 egg
• 1/2 cup finely shredded store-bought rotisserie chicken
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil leaves
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:
Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

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Tap Water and Sleep: A Couple Interesting Factoids

Two things our bodies need to function: Water and Sleep

Here are some interesting things I've come across that, while I'm glad I did, totally freaked me out as.  First, about tap water.  A friend of mine who is an RN in California sent me an email a while back in response to my earlier blog on drinking water.  Check out what she had to say:

"Your post about drinking water reminded me of my luxurious tour of the San Francisco water sewage treatment facility. Very interesting. I learned more about the sources of water collection: street run-off, water from mills and industries, etc. As I learned how the water is collected and 'purified,' I realized just how many chemicals we might be drinking in our water from car oil to paint thinner. And it doesn't stop at our drinking water. The 'solid waste' is put in vat so to speak, where anaerobic bacteria eat the bacteria that can harm us. Once it's through this process, it is converted into fertilizer to be spread on our commercial crops, and sold in nurseries.

"Although many people (including the tour guides of the treatment plant) think this is very efficient and resourceful, I'm really concerned about this practice. As I was thinking of all the chemicals and toxins that are in this solid waste, I asked the marine-biologist who was one of the guides of our tour, if she was concerned at all about what chemicals might be dumped on our soils, and into our food. She really didn't have a response. So, when you buy commercial veggies and fruits, keep in mind that fertilizers such as solid waste are most likely used to grow those foods. Bacteria may not be an issue, but detergents and soaps, bleach, gasoline and oil that drip from cars, recreational and prescribed drugs that are excreted, caffeine that is excreted, cigarette butts that litter our streets (are are filled with hundreds of chemicals), not to mention who knows what other chemicals that are dumped by households and industries, are all going into our commercial food (not sure of the percentage, but my understanding at this tour was that most commercial food growers use this to fertilize), and into our recycled water. Lovely isn't it? I've read a couple of studies that have tested for drugs that are in our recycled water, but I'd like to look for studies that test for a broader range of chemicals in our water and fertilizers."

Whew eee!  If you needed a wake-up call or an excuse to examine the water you drink on a daily basis, there you go!

The second topic of this post: Sleep

How often do you wash and/or replace your pillow?  I read a recent study relating some pretty disturbing information about bugs, feces, dead skin, among other nastiness that hang our in pillows despite the nice, clean, fabric softener-smelling pillow cases we put on them.  You can read the whole story here.

I recently got a new pillow from IKEA that is specifically designed for side sleepers, like myself.  It has been awesome and it was only $9.99 in-store, online it is 14.99 (I don't get any kickbacks from IKEA; I wish!).  The better sleep I've gotten since has been well worth the already-reasonable price.

Another pillow that is endorsed by tons of people, including hotels in Laughlin, NV that stock only that pillow in their hotels is My Pillow.  I haven't gotten one yet but I intend to--they take a whole assessment of your body/sleep habit (side, back, etc.) and totally guarantee their pillow.  In fact, the people that visit the Laughlin hotel are the most frequent customers of My Pillow, the company says, as they experience great sleep when they visit the hotels and want it still when they get back home

So there you have it; a couple factoids that will definitely aid you on your quest for health!

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A Father's Day Treat: Strawberry Shortcake

Father's Day at our house means pampering Dad with, well, what else?  Yummy food!  July is almost here, and along with watermellons come strawberries.   The Dads in my life (father of my children and my own father) absolutely love strawberry shortcake.

So, how hard can it be to make, right?  Full-proof--you are thinking--like, who even NEEDS a recipe for that.  Well, the strawberries and the whipped cream are the straight forward part.  The part that gets a little dicey in certain circles is the "shortcake" part.  How do you like your "shortcake?"  Do you actually like cake, a biscuit, or a scone, and if you even tell me that you whip up some Bisquick, well, I won't completely fault you, but hope to lead you to tastier pastures instead...and no, I'm not saying you are a cow if you go to town on some strawberry shortcake. 

Back to the issue at hand:  what kind of "shortcake" to pair with your strawberries and whipped cream?  For me, the perfect strawberry shortcake is the right amount of "cake," strawberries and cream. Too much of any item just doesn't work.  Over the years, I have made several different recipes.  Today my husband asked for the "scone-like" kind.  I immediately had memories of a dry english scone, flavorless, that almost chipped my teeth.  No thanks, I thought.  Usually I make something along the lines of a biscuit, but biscuits can sometimes have too much, well, biscuit--there is just too much bread hanging out. 

I set to work making the scone-esk style "shortcake," because, afterall, this day is not about me.  Scone-like he will get, but not the tooth-chipping kind.  I made the dough much like I would make biscuit dough, only I rolled it out thinner (so as to make each cake thinner and not create that imbalance of too much bread I was talking about), I cut the cakes into squares with a knife instead of a biscuit cutter (faster, easier, and just more rugged for the home-style shortcake), and last I took the extra 30 seconds to crack an egg, add a couple teaspoons of water, and put an egg wash on top to make it shiny, crunchy, and golden like a scone should be. 

That said, here is the recipe for this Father's Day's Strawberry Shortcake.
(Print this Recipe)
Strawberries:

Clean, de-stem, chop up in a bowl with white sugar to taste.  Set aside to macerate for 30 minutes while you make the shortcake.
*Today I had around 6 cups of chopped strawberries and I added almost a cup of sugar, but that's me.  Just consider that your topping of choice will be sweetened, so adjust accordingly; or, back off on the sugar you add to your topping if you are making it from scratch, which you should because it is so much tastier than the bottled or tubbed varieties. 

Whipped Cream (from scratch)
2 c. whipping cream
1/2 c. powdered sugar
1-2 tsp. vanilla

Directions:
Mix this all together in a kitchenaid or whip with beaters until soft peaks form.

Shortcake Recipe (from the New Best Recipe Cookbook)

Ingredients:

2 c. all-purpose flour, plus more for dusting

5 Tbs. sugar

1 Tbs. baking powder

1/2 tsp. salt

8 Tbs. (1 stick) cold butter, cut into cubes

1 large egg, slightly beaten

1/2 c. plus 1 Tbs. half-and-half or whole milk

Egg Wash:

1 egg beaten with 2 tsp. water

Directions:

1.  Wash, chop, and add sugar to your strawberries. 

2.  Preheat an oven to 425 degrees.

3.  For the shortcake: in a food processor, pulse the flour, sugar, baking powder and salt to combine.  Add the butter pieces and process until mixture resembles coarse meal, about 15 1-second pulses.  Transfer to a medium bowl.

4.  Mix the beaten egg and the half-and-half in a separate cup.  Pour the egg mixture into the bowl with the flour mixture.  Combine with a rubber spatula until large clumps form.  Turn the mixture onto a floured surface and lightly knead until it comes together.

5.  Roll out the dough to about 1 1/2 inch thickness.  Take a sharp knife and cut squares (and I use that term loosely--they can be odd shaped, rectangles, etc.) out of the dough.  Just make a grid to create same sized squares/shapes to allow for even baking. 

6.  Using a pastry brush, or spoon if you don't have a brush, put the egg wash on top of each square--give it a good going over so it isn't dry on top, but not too much to have it running all over the place.  A little running over the shortcake dough isn't going to hurt anything. 

7.  Place squares on a baking sheet and cook at 425 for 10-12 minutes, or until golden brown on top.

Assembly:

I like to cut the shortcakes in half with a bread knife.  If the shortcake is particularly large, sometimes I will, after cutting it in half, will break the top and bottom pieces in half to create a super-layered shortcake (as seen below).  Next, place the bottom of the shortcake on a plate and top with strawberries, then with whipped cream, and top it off with the other half of the shortcake.  For an added flair, sprinkle some powdered sugar over the whole thing (through a sieve), and place a strawberry on top.  Happy Father's Day!

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