There is a sentimental backstory to this recipe. When I was in college I was a server in a steakhouse that had these skewers on the menu. This was a highly coveted dish by ALL the staff on busy nights because you could seriously eat a bite on your way through. I can’t even count how many of these plates we all shared eating a bite here and there.

At the restaurant we used a pre-prepared sauce from the distributor, but I’ve been working to develop a scratch recipe that I was happy with. I can report that I’ve done it.

Yakitori literally means ‘grilled bird’ in Japanese and is prepared on charcoal grills on skewers as they were designed for portability as a “street food”. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.

After grilling the skewers are usually dressed in a “tare” sauce which is a dipping sauce best described as a sweet thickened soy based sauce, but there are MANY different variations. Many cooks will season the skewers while they are grilling in addition to a dipping sauce.

One of the keys to success with this dish is uniformly sized pieces of everything on the skewer.


1 pound boneless, skinless chicken thighs
1 LARGE bunch green onions or 1 Vidalia onion cut into wedges
1 pineapple cut into 1 inch cubes
avocado oil
10 to 12 (5-inch) bamboo skewers

  • Soak skewers in water for 30 minutes.
  • Cut the white and light green part of scallions into 1 inch pieces.
  • Cut chicken into 1-inch cubes.
  • Alternate each chicken slice with a piece of pineapple and a scallion lined up perpendicular to the skewer.

½ cup Bragg’s liquid aminos
½ cup mirin
¼ cup sake
¼ cup water
2 tablespoons PACKED brown sugar
1 teaspoon FRESH grated ginger
2 green onions, green tops minced

  • In a small saucepan whisk together the mirin, liquid aminos, sake, water, brown sugar, grated ginger and green parts of scallion, and bring it to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, until the sauce is reduced by at least half. It will take about 30 minutes.
  • Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating after the chicken is  cooked.

Note: You can make the sauce ahead of time omitting the green onion part. Store in the refrigerator for up to 2-3 months.


  • Heat grill to medium high.
  • Grease the grate of the grill to avoid the chicken sticking on the grate.
  • Place the skewers on top.
Sear for 4 minutes.
  • Turn skewers and sear the other side for 4 minutes.
  • Brush with sauce and grill 2 more minutes.
  • Flip and brush the other side and grill 2 more minutes.
  • Repeat the flipping and brushing until chicken is cooked through.
Transfer the skewers to a serving plate.
  • Brush the chicken again with the reserved sauce.


1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.


4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.


This recipe is the result of 3 recipes combined together. The flavor profile is so unique, it’s actually hard to describe. They are tangy, they are sweet and they are purple! 😀 BUT, they are delicious!!!!

1 1/2 cups cranberry sauce (use this link for the homemade sauce recipe or see notes)
1 1/2 cups sauerkraut
12 ounces Heinz chili sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup packed brown sugar
1 shallot, chopped
1 cup Italian seasoned bread crumbs
1 envelope Lipton onion soup mix
2 pounds ground beef
2 LARGE eggs, lightly beaten

  • Preheat oven to 350°.
  • Lightly spray a 9×13 baking dish with non-stick cooking spray.
  • In a large mixing bowl mix together the soup mix and bread crumbs.
  • Crumble beef over top.
  • Pour eggs over top and gently mix with your hands JUST until combined.
  • Shape into evenly sized meatballs and place in baking dish.
  • In a large saucepan combine the chili sauce, cranberry sauce, sauerkraut, chicken broth, brown sugar and Worcestershire sauce.
  • Heat JUST to a boil over medium heat stirring to dissolve all the sugar.
  • Pour over uncooked meatballs.
  • Baked covered 1 hour.
  • Uncover and bake 15-20 minutes more until cooked through and sauce is thickened.

NOTES: I like to use homemade cranberry sauce, but you can easily use a can of Ocean Spray whole berry sauce.


This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.


  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.


2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.


  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.


  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.


Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.


  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.


4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

  • Heat cast iron pan over medium heat.
  • Add 1 tablespoon butter.
  • When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
  • Transfer chicken to platter and keep warm.
  • Add avocado oil to pan and heat through.
  • Add shallots and cook until translucent.
  • Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
  • Add chicken broth and simmer a minute or two more.
  • Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
  • Remove from heat and stir in unsalted butter, swirling until creamy and thick.
  • Plate chicken pieces over noodles.
  • Spoon sauce over top and garnish with chives.


PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1 teaspoon red pepper flakes

  • Preheat oven to 350°.
  • Season pork chops with salt and pepper.
  • Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
  • Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
  • Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
  • Add shallots and bell pepper to skillet, sautéing until slightly soft.
  • Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
  • Deglaze skillet with wine and cook another minute or two.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
  • Whisk in pepper jelly until melted and smooth.
  • Add red pepper flakes.
  • Cook 3 to 4 minutes or until thickened.
  • Remove from heat.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with freshly ground salt and pepper.
  • Return pork to skillet; turning to coat.
  • Serve pork with sauce.


This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.

1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch

  • Drain pineapple into a sieve.  Save the pineapple pieces for later.
  • Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
  • Pour over beef pieces in a large bowl, stirring to coat well.
  • Cover and marinate the beef for 1 hour.

¼ cup cornstarch

  • Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.

⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin

  • Heat over high heat.
  • Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
  • Flip meat and sear another 30 seconds.
  • Remove meat and keep warm.
  • Add celery, carrots and shallot slices, stir frying a minute or more until soft.
  • Remove to meat platter and keep warm.

½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal

  • Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
  • Add the ginger and peppers flakes.
  • After 15 seconds, add the garlic.
  • Stir for another 10 seconds.
  • Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
  • Let the sauce simmer for about 2 minutes.
  • Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon.  SEE NOTES
  • Add the beef, veggies and scallions and toss everything for another 30 seconds.
  • Serve over rice or noodles.
  • Garnish with the crushed pineapple.


  • Flap meat like that used for carne asada works really well also.
  • There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.



4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Heat a large cast iron skillet over medium high heat.
  • Generously season the chicken thighs with the salt, pepper and Italian seasoning.
  • Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
  • Bake for 20 minutes or until chicken is cooked throughout.
  • Transfer chicken to a platter.

1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

  • Add avocado oil to the skillet and saute the mushrooms until soft.
  • Add the heavy cream, salt, pepper, garlic powder and thyme.
  • Bring to a simmer until the sauce starts to thicken.
  • Add the bacon pieces.
  • Add the chicken back to the skillet, turning to coat in the sauce.
  • Serve immediately.


RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.

2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Heat the oven to 400°.
In a large cast iron skillet heat the oil over medium high heat.
  • Generously season chicken pieces with salt and the pepper.
  • Sear the chicken until golden, turning regularly, for about 8 minutes.
  • Transfer chicken to a platter, keeping warm.
  • Remove all but 2 tablespoons of fat from the pan.
  • Add onions and sauce 30 seconds or so.
  • Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
  • Sprinkle the flour over the onions and garlic and stir until combined.
  • Return the chicken to the pot, cover, and bake for 15 minutes.
  • Remove the pot from the oven and put it on a burner.
  • Remove the chicken pieces from the pot to platter.
  • Over medium-high heat, whisk in the wine and simmer for 1 minute.
  • Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
  • Turn the heat off and stir in the butter.
  • Taste sauce and adjust seasoning.
  • Add the chicken back to the pot coating each piece with the sauce.
  • Serve spooned over mashed potatoes, rice or pasta