BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING ~ BLOG 365.273

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING

1 cup DUKE’s mayonnaise
2-3 tablespoons heavy cream
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
Zest of 1 LARGE lemon
1/4 cup+ FINELY grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons EVERYTHING bagel spice
FRESH ground sea salt and black pepper, to taste

  • Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce and anchovy paste in a small bowl.
  • Mix in the minced garlic and grated Parmesan cheese until well combined.
  • Add the EVERYTHING bagel spice and whisk until the dressing is smooth.
  • Whisk to thin to your desired consistency with heavy cream.
  • Season to taste with FRESH ground sea salt and black pepper
  • Refrigerate for at least 30 minutes to allow the flavors to meld. 

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 39 of 2024 ~ BLOG 365.272

I absolutely LOVE doing Happy Homemaker Mondays so extensively. They truly help keep me focused and on track. It helps me summarize the past week and lay out a fairly concise plan for me to follow this week. Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

WOW where did last week go? I still have things to do on last week’s to do list which will make this week incredibly busier when I add them to this week’s list.

I spent several days last week helping a girlfriend with her MIL’s estate sale where I was able to get several things for the foster kid Christmas program and a pretty pink comforter set for the spare bedroom. I did her marketing and strategic placement of many things and fielded the Facebook Marketplace messages as well as local friends.

I also had an antique reseller pick up the last of my stepdad’s things from our house for consignment. There was also an oil change and brakes on my car, brunch with a fun friend, grocery shopping, farmer’s market, laundry, book work, paper work, medical testing, phone calls, yard clean up to get ready for winter and general organization.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

YAY, IT’S RAINING! And boy do we need it! The temperatures have dropped significantly too. I’ve pulled out the flannels too. Highs this week will be in the 60’s and low 70’s (maybe) with lows in the 40’s 🙂

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING I was able to get the laundry done yesterday and much of the cleaning so have at least a good head start this week on the chores.
  • GROCERIES & ERRANDS I have a pedicure this morning and will stop at the butcher, Staples and WalMart for a few things I couldn’t get at the grocer.
  • PROJECTS & TRAVELS We began planning a trip for late October with 2 friends and so far one has canceled 🙁 I’m thinking it may not happen.
  • RECIPE RESEARCH & MENU PLANNING I copied a few recipes yesterday to work on for late October as well as a few for making holiday gifts.
  • DVR/TV The new season has started, but I’ve only seen a few shows so far: Halloween Wars, Halloween Baking, Amazing Race, The Floor, Law & Order, Law & Order SVU…

READING TIME

Book Club was canceled yesterday, which for me is good because I haven’t even started the book 😂 I’m trying to finish the Book Woman’s Daughter, but keep falling asleep!

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 9/29 MONDAY
9/30 TUESDAY
10/1 WEDNESDAY
 10/2 THURSDAY
10/3 FRIDAY
10/4 SATURDAY
10/5 SUNDAY
DINNER
Reuben Braid
Steak Burgers and Potato Salad
CORN/YOYO clean out refrigerator or you’re on your own
Baked Fettuccine and Green Beans
Chile con Carne Queso Cups
French Country Soup and Crusty Bread
Slow Cooker Chicken Pasta
DESSERT
 
Blue Carrot Bundt Cake
 

FAVORITE PHOTOS FROM THE CAMERA

I’m not a Bloody Mary drinker, but did have to admire this brunch worthy one at a local haunt!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • BAKED PINEAPPLE TERIYAKI CHICKEN
  • COPY CAT EVERYTHING CAESAR DRESSING

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

HAWAIIAN FRIED RICE & HAWAIIAN COLESLAW ~ BLOG 365.268

HAWAIIAN COLESLAW Servings: 12-16

This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. Serve it with Pineapple Pulled Pork, Hawaiian Chicken Skewers or Hawaiian Fried Rice.

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, well drained
½ cup finely chopped red onion
1 SMALL red pepper, FINELY diced
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons FRESH chopped cilantro **
FRESH ground sea salt and black pepper

  • Toss coleslaw mix, pineapple, onion, red pepper and cilantro together in a bowl.
  • 
Whisk mayonnaise, vinegar, brown sugar, salt, and pepper together in a bowl until dressing is smooth.
  • 
Pour dressing over coleslaw mixture and toss to coat.
  • Refrigerate until ready to serve.

**NOTE: Garden Gourmet makes a cilantro paste that you can find in the produce area of your local grocery. I keep it on hand in the winter when fresh ingredients are harder to find. If using the paste add it into the mayonnaise mixture, not the coleslaw mix.

HAWAIIAN FRIED RICE serves 8-10

Easy to prepare and packed with diced ham, red bell pepper, and the ALWAYS winning ingredient of pineapple!

4 tablespoons Bragg’s liquid aminos
1/2 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 + 1/2 tablespoon avocado oil
1 red bell pepper, ribs and seeds removed, diced
2 cups diced ham
2 green onions, sliced thin (divide the white and green parts of the onions)
3 cloves garlic FINELY minced
5 cups cold, cooked white rice
3 large eggs
1 cup pineapple pieces

  • In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
  • In a large, non-stick skillet, heat a 1/2 tablespoon of the avocado oil over medium-high heat.
  • Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender.
  • Add the ham and the chopped white parts of the green onions, cooking and stirring until ham is slightly browned.
  • Stir in the garlic and cook another minute.
  • Pour this mixture into a bowl; set aside.

  • Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
  • Push the rice to one side of the skillet.
  • Crack the eggs onto the other side of skillet and stir until lightly scrambled and set.
  • Stir the eggs and the ham mixture into the rice.
  • Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
  • Turn off the heat, stir in the pineapple and green parts of the onions.
  • Serve immediately!