Teriyaki Chicken

With the incredible weather and Gods masterpiece of beauty in springtime all around us, I haven't spent much time in the kitchen. I'm spending every evening outside enjoying life! How wonderful is that? So who wants to spend time in the kitchen? Not me, but reality has set in and I'm back doing what I love indoors!

This Teriyaki Chicken dish is easy, full of wonderful flavor and texture. The brown sugar and honey adds a nice sweetness. You will crave this dish for its nice kick of spice from the ginger and pepper flakes. Serve it with your favorite veggie or salad and you are set for a delicious dinner, full of goodness.

I must say, I have been so touched by the emails from my foodie friends concerning my where abouts. Thank you all for your concerns and kindness. I feel the love! And for anyone wanting to know what I have planted in the garden, we have: cucumbers, anaheim peppers, jalapenos, bell peppers, roma tomatoes, early girl tomatoes, black cherry tomatoes, swiss chard, green beans, arugula, squash, zucchini, onions, basil, mint, sage and leeks. I will also be planting a lemon, peach and plum tree. Life is good!

Teriyaki Chicken
adapted from Ellie Krieger

1/4 cup Tamari low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
1 tablespoon honey
3 garlic cloves, crushed with a garlic press
2 teaspoon finely grated fresh ginger
1 teaspoon red pepper flakes
2 pounds skinless chicken thighs or breast
2 teaspoons sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, honey, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer. Note: if usuing chicken breast, cook longer.

Enjoy!

Shrimp Fra Diavlo with Spinach

There is so much more to Italian food than typical pastas and garlic bread. This dish Shrimp Fra Diavlo with Spinach is easy, spicy and makes an incredible meal. You can use any pasta you choose. It's my fav for a weeknight dinner but fancy enough for a special guest. Add a small green salad and perhaps a bottle of wine and you are set.

Shrimp Fra  Diavlo with Spinach
Ellie Krieger cookbook: So Easy

3/4 pound whole-wheat pasta thin spaghetti, I used angel hair
2 tablespoons olive oil
1 medium red onion, thinly sliced, I used 1/2 of an onion
5 cloves garlic, minced
1 14.5 ounce no-salt-added diced tomatoes
1 cup dry white wine
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined
3 cups lightly packed baby spinach leaves, (3 ounces) coarsely chopped

Bring a large pot of water to a boil. Add the spaghetti and cook until al dente and according to the directions on the package.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, for 1 additional minute. Add the tomatoes, wine, tomato paste, the remaining 1 tablespoon olive oil, the oregano, red pepper flakes, salt and pepper, and simmer until the sauce thickens slightly, 8-10 minutes. Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes. Remove from heat. Add the drained cooked pasta to the sauce and toss until well combined.

Spike gives it 2 ears up!

Enjoy!