Recipe of The Day:Teriyaki Chicken and Kimchi Udon

The other day I made some home made Teriyaki Chicken. This is a recipe that is simple and tastes great! The kids love it. I also do this recipe with other meats,such as pork and beef. You can cook the chicken on a griddle, the BBQ grill, or a pan. It's up to you. This time I chose to cook the chicken on the griddle so I could knock the whole batch out at once. I serve this with hot rice and veggies.

Teriyaki Chicken

Prep Time 1-1 1/2(including marinade time)
Serving 4-6 People
Cook Time 20-25 minutes

Marinade Ingredients
1-2 inch knob of ginger(use less if you don't want it to strong)
2-3 stalks green onion
1 cup Soy Sauce(use half for less saltiness)
1 cup Rice Wine Vinegar(use half for less intense flavor)
2-3 tablespoons brown sugar

Ingredients
4-5 boneless thighs or debone thighs

Marinade chicken for 1-2 hours. The longer you marinade the better the flavor. Heat griddle, place chicken on griddle. Spoon left over marinade over chicken. Keep spooning over. Cook chicken until sauce starts to get sticky and caramelized. When chicken is a nice brown color and the sauce is a nicely coated on chicken it's done. Very easy.


I also wanted to share one of my favorite things to eat! I looove Udon noodles. Sooo good. I got myself some today. Threw in a bit of Kimchi and I was good to go! Hot, spicy and delicious! I got the Assi Udon noodles, which is a Korean brand. You can find it in most Asian Markets. You can add anything you want to it. Komoboko (fishcake), spam, green onions, and Kimchi are all very good in this. Well, I plan on doing some cooking this week. Hopefully get some things posted. Hope you enjoyed the recipe!

~Feather

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Recipe of The Day: Stuffed Manicotti

Today's recipe is one of Feather's favorite dishes! I've made this for her just about every Valentine's Day. Pretty simple and very tasty. Here we go...

Stuffed Manicotti

Prep Time: 30 minutes
Cook Time: 30 minutes or until Cheese is scorched- kissed-brown
Serving Size: 4-6 people

Ingredients:
1lb. Italian Sausages (or 3 sausages)
1 Cup Four Cheese Mix Blend
1 lb. fresh spinach
1 tbsp. chopped onion
2 beaten egg
2/3 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/8 tsp. ground nutmeg
1 qt. Del Monte Garlic and Onion Spaghetti Sauce
1/3 cup of green onion
1 box Manicotti

Some of the ingredients

Start to boil Manicotti, follow directions on box.

Boil spinach with teaspoon of salt.

Brown sausage in saute pan.

We grow our own green onions.

Chop green onion.

Chop your white onion.

Then mix.

Mix spincach, ricotta, onions, and eggs. Mix well.

Then add in the seasoning and sausage. Mix well.

Spread some of the sauce on the bottom of baking dish.

Sprinkle some Parmesan cheese over the sauce.

Stuff mixture into Manicotti and place into baking dish.

Pour remaining sauce over Macnicotti. Sprinkle some more Parmesan cheese on top of that.


Cover Manicotti with cheese blend. Place in 350 degree oven and bake for 30 minutes...............................DING!



Done!


And there you have it! Be sure to put lots of love into the food that you cook. Hope you enjoy this recipe. Keep Bangin!

~JP
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Recipe of The Day: California Roll

Last night I made a bunch of sushi for JP to take to work. I have loooved sushi since childhood. I have vivid memories of my Grandma Tsuna making sushi for us. I even remember her working in this Japanese restaurant in Hawaii making sushi. Her Sushi, Tempura and Miso soup were always the best. So my love for sushi goes deep. Also, living in Hawaii I group up around a lot of Asian food. So here is my version of the California Roll. I wanted to make Tuna, but I can't find that sweet shrimp powder.

California Roll

Prep Time: 20-30 minutes

Cook Time: Depending on how many pieces and how good you are at rolling them! Could be a while! LOL I made a few rolls, so it about 1 hour.

Serving: I made a lot, so it served many! LOL

Ingredients for Roll:

3 cups of Rice (I use Botan)

1 package Imitation Crab

1 Avocado
1 Cuccumber

1 Bottle Japanese Mayo (Kewpie)

2 Packs of Nori(seaweed)

Ingredients for Vinegar Mixture for Rice:

1/4 cup Rice Wine Vingar

1/4 cup of white sugar

1 teaspoon salt

Use a nice ripe avocado. I like to cut this when I start to roll the sushi so it doesn't brown. Mine was looking kind of tired! Don't mind it! lol



Imitation crab. I usually break this up and place in a bowl for easy use.



Japanese mayo. You give nice squirt over filling before you roll your sushi.


Japanese nori. This is what you will use to wrap the sushi.

Rice Wine Vinegar. This will be used for mixture to put in rice.


I like to get the cuccumber and stuff prepped before I start anything. It makes it a lot easier to work. I like to peel my cuccumber first. You do not have to peel it, if you don't want to.

Then slice into matchstick pieces. Put everything in bowls and to the side for now.


Next, you want to make your vinegar mixture. In small pan over medium heat. Combine all ingredients. Constantly stir until sugar and salt are disolved. Do not let this get to hot, and not to the point where it is boiling! Once disolved remove from heat.

You should have already pre-made some rice. I did about 3 cups in my rice cooker. I take a few scoops of rice to work with and place in a plastic bowl. I think it's best to use a wooden one. Pour a bit of the mixture over rice. You don't want to add to much, especially if your working with small amounts of rice at a time. Start mixing, being careful not to break any grains. You also want to fan the mixture as you mix. You could use a fan. I used a piece of cardboard! We want to cool the rice down a bit. You can taste to make sure the flavor is right. Once mixed place a damp cloth over bowl.

(Sushi Mat)

Place one piece of nori on your sushi mat. I cover my sushi mat with seran wrap so it's easy to stay clean.Then using your hands or rice paddle. I used the paddle, you really aren't supposed to. lol Or you can wet your hands and spread the rice over sheet of nori like in the picture above.


Place ingredients on rice like so. I did one with avocado and one without.


Begin to roll your sushi. Use the mat as a guide. Using a nice gentle rolling motion. You should end up with something ilke this. If you end up with a few unstuck ends, you can use some water to stick it back down. (I'm sure that shouldn't happen if your a sushi pro!)

I also do one with the rice on the outside. You would use the same method to roll. I use the mat to form it into like a square shape and then cut it. You can also coat the outside with sesame seeds or fish roe. I left these plain. So, that's pretty much it. You want to eat these as soon as possible. Fresh is the best! You can put them in air tight container overnight. I wouldn't let it sit no longer then a day. It can be a little tricky, but with practice and time you can become a sushi pro! You also don't have to make California rolls. There are all kinds of different sushi. Fill them up with whatever you like. The possibilties are endless!

Hope you enjoy!

~Feather

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