Super Simple Chicken Teriyaki

Let me preface this by saying that this chicken is quite salty. Even K said that, but he wasn’t complaining since he loves all things salty. That was even without adding more of the sauce to it to baste the chicken, since I didn’t find it necessary. I think I would reduce the amount of soy sauce next time, just to see. However, it produced super tender chicken with great flavor and all of us were fans.

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Tips-y Tuesdays: Stuffing Leftovers

The days after Thanksgiving…what do you run out of first? We always are left with lots of starches and run out of turkey first. Part of the “problem” is that we make lots of starches and only the one turkey breast. So, what to do? Well, rolls are great for a lunch sandwich to switch things up a bit. Mashed potatoes can go with lots of proteins. But what about stuffing? It is generally best with poultry, but this year I decided to casserole-it. It already had sausage in it, so I figured I would turn it into a breakfast casserole.

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Chicken and Zucchini Stir Fry

Let’s start off the year with something easy and customizable. I have been branching out with different stir fry recipes but haven’t been sharing on here because it seemed repetitive. But at the same time, they have been getting slightly modified with changes to perfect them, so it might be nice to document the process.

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Sous Vide Shrimp Scampi

I’ve talked before about how I like cooking seafood sous vide style because it helps keep the food tender and still tasty. When I was visiting one of our special grocery stores I saw they had shrimp on sale. I wasn’t planning on getting any originally but decided to get them with the sale. But, this meant that I needed to have a recipe for them.

Last minute I changed my mind from making a recipe I had made before and instead tried this one. It was so good and makes shrimp scampi super easy. The shrimp tastes like lemon and garlic, but also has a strong shrimp flavor. AND it isn’t overcooked!

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Easy Chuck Roast Tacos

Everytime I think I’ve found a winner taco meat recipe I find a new one I like more. Right now, this is a current favorite. Not only is it mostly hands off, but you can make the meat ahead of time and warm it so that it still is moist! I was amazed!

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Star Bread

As I wrote on Monday, you can do a lot with brioche dough. Here is the first recipe I want to show you. It is so easy and so customizable.

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Cilantro Lime Shrimp (Sous Vide)

I found this recipe and it sounded interesting, but I usually have to make some changes with spicy-ish dishes for the family. No big deal. But I also wanted to add in some more avocado (a favorite for all of us now), and I decided to cook it sous vide.

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