Food

Food - Topics from August, 2017

Teriyaki Grilled Vegetable Grain Bowls

Posted by

in Food

Wednesday, August 30. 2017

Ingredients
4 medium sized squash (I used 2 summer squash and 2 zucchini)
2 red bell peppers
1 red onion
1.5 pints mushrooms (either sliced thick or whole)
½ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce, plus extra for dipping if desired
1 tablespoon toasted sesame oil
1 cup (uncooked) farro
10 wooden kabob sticks (or other kabob spears of your choice)
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Honey Teriyaki Chicken

Posted by

Walter Geiger

in Food

Saturday, August 26. 2017

4 chicken breasts (can be frozen)⠀
1/2c low sodium soy sauce ⠀
1/2c honey ⠀
1/4c rice vinegar ⠀
2t onion powder ⠀
2 garlic cloves, minced⠀
1/4t pepper ⠀
3/4t ground ginger ⠀
1/4c water ⠀
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Put chicken in crock pot. Mix all sauce ingredients in a 1 quart mixing bowl and pour over the chicken. Cook on low for 4 to 5 hours and then shred your chicken with a hand mixer for amazing shredding capabilities! ⠀
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If you do this in your instant pot use the manual setting and cook for 40 minutes on high pressure. ⠀
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This is the perfect mix of sweet and salty! So delish!! ⠀

Crock Pot Honey Garlic Chicken

Posted by

Walter Geiger

in Food

Wednesday, August 16. 2017

With chicken thighs on sale this week at Giant for 69-cents a pound, this is a family pleasing recipe to try:

8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
Place 4 thighs in bottom of 6-quart slow cooker and pour over half of the sauce.
Add potatoes and carrots, then rest of thighs. Pour over remaining sauce
Cover and cook on low 8 hours or on high 4 hours
30 minutes before cook time finishes, add green beans.