With the shutdown of Hostess Brands lovers (addicts?) of Twinkies are reportedly stocking up on their favorite junk food. If you can't find any, or get a big enough stash, here is a copycat recipe from Top Secret Recipes. Enjoy!
Friday, November 16, 2012
Sunday, November 4, 2012
Teriyaki on the Fly
I got some chicken out this morning and decided to marinate it in teriyaki sauce for dinner. The only problem was I didn't have any teriyaki sauce and didn't want to have to run to the store. In perusing recipes online I did my usual of taking a bit of this and a bit of that and I came up with a pretty good sauce! Normally I marinate chicken for a day, this one was only marinating for 6 hours. It still had good flavor and I think would be even better if it had been allowed to marinate for a full day.
About the ingredients; Miren, a sweet Japanese rice wine, is usually used. I didn't have any so I used Marsala instead. I think any sweet wine would work. Rice vinegar was called for which I had. If I hadn't had it I would have used either wine vinegar, apple cider vinegar or plain distilled vinegar. For the sweetener I used honey, you could use white or brown sugar if you don't have honey. Oil, I used olive. I think you could use whichever you wanted or have on hand, even butter if that's all you got.
Here we go!
1/2 Cup low-sodium soy sauce
1/3 Cup Sweet wine
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon chopped garlic
1 tablespoon honey
Place all items in a small saucepan and bring just to a boil, stirring often. Reduce heat, cover and simmer for 10 minutes. Remove from heat and allow to cool to room temp. (You can put it in the fridge to hasten this process). Stir it one more time and pour over the chicken. I used 4 small boneless, skinless chicken breasts, placed them in a 1 gal ziplock baggie and turned it a few times during the day. Note that these were frozen at the start so were kept on the counter-top to defrost and marinate at the same time.
The chicken breasts were baked for 25 minutes at 350*F and came out good. I am looking forward to trying this again when I am able to marinate them overnight in the fridge as I usually do.
Enjoy!
About the ingredients; Miren, a sweet Japanese rice wine, is usually used. I didn't have any so I used Marsala instead. I think any sweet wine would work. Rice vinegar was called for which I had. If I hadn't had it I would have used either wine vinegar, apple cider vinegar or plain distilled vinegar. For the sweetener I used honey, you could use white or brown sugar if you don't have honey. Oil, I used olive. I think you could use whichever you wanted or have on hand, even butter if that's all you got.
Here we go!
1/2 Cup low-sodium soy sauce
1/3 Cup Sweet wine
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon chopped garlic
1 tablespoon honey
Place all items in a small saucepan and bring just to a boil, stirring often. Reduce heat, cover and simmer for 10 minutes. Remove from heat and allow to cool to room temp. (You can put it in the fridge to hasten this process). Stir it one more time and pour over the chicken. I used 4 small boneless, skinless chicken breasts, placed them in a 1 gal ziplock baggie and turned it a few times during the day. Note that these were frozen at the start so were kept on the counter-top to defrost and marinate at the same time.
The chicken breasts were baked for 25 minutes at 350*F and came out good. I am looking forward to trying this again when I am able to marinate them overnight in the fridge as I usually do.
Enjoy!
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