Frugal Foodie Friday - Teriyaki Chicken

From the kitchen of One Perfect Bite...I suspect that only in the Bible is the best saved for last. This week's Frugal Friday feature is a reprise of one I featured the first year I was blogging. Now, I can't speak for other bloggers, but I know for certain that some of my best recipes made their way to cyberspace in those early years. Back then, I had four faithful followers, and since two of them were my daughters, I have every reason to suspect that most of you have never seen them. I want to remedy that by giving some of those recipes a second life. This is one of them. I make Teriyaki Chicken ten to twelve times a year. It's a favorite of my family, and I love it because it is so easy to prepare. It has the added advantage of using readily available and inexpensive ingredients, so it fits perfectly into the collection of recipes I'm assembling to share with you on Frugal Friday. If you are looking for a dish that is quick, easy and cheap, do give this recipe a try. You'll love it. This is what I had to say about it six years ago.

Our first heavy rain came Saturday - a not-so-gentle reminder of winter in Oregon and the price we pay for an achingly beautiful spring. I enjoy the rain. I'm lulled by it's tattoo and the scent of damp earth and pine released into the air, but my inner romantic just couldn't overcome the damp, bone-chill of this first rain. My mind kept wandering to Hawaii and, of all things, the Hawaiian plate lunch. Why potato salad and rice on the same plate? I'd really like to know. Truly! As I puzzled, I began to fixate on Chicken Teriyaki, so, in case you're wondering how we got here - the rain did it. I really like this recipe. It meets all my requirements for a quick weeknight meal. It's simple, inexpensive, made in a single pan and on the table in about 40 minutes. What's not to like? It's cooked stove top so it's an energy saver as well. Without further ado, here's my recipe for ......

Teriyaki Chicken...from the kitchen of One Perfect Bite

Ingredients:
1 cup + 2 teaspoons water, divided use
Juice of 1 lemon
1/2 cup tamari or soy sauce
1 cup mirin, sake or pineapple juice
2 to 4 tablespoons granulated sugar
1 garlic clove, crushed
1 piece (1-4-inch thick) fresh ginger, peeled and crushed
2 pounds well-trimmed boneless, skinless chicken thighs
2 teaspoons cornstarch
Optional garnish: sesame seeds, chopped scallion, cilantro and lemon slices

Directions:
1) Combine 1 cup water, lemon juice, tamari, mirin, sugar, garlic and ginger in a large (3-quart) saucepan. Bring to a boil over high heat; stir to dissolve sugar. Add chicken; return to the simmer. Cover pan and cook until tender, about 10 minutes. Transfer chicken to a plate; cover to keep warm.
2) Skim off fat; remove garlic and ginger. Boil sauce until syrupy and reduced by half, about 10 minutes. Mix cornstarch with reserved 2 teaspoons water. Add to sauce, whisking until sauce thickens and is shiny. Return chicken to pan; turn to coat all surfaces. Simmer for 2 minutes, or until chicken is warm. Transfer to a serving platter. Garnish with sesame seeds, scallion, cilantro and lemon slices if desired. Yield: 4 to 6 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                       Two Years Ago Today:

                   Bubble Top Brioche                                                     Broccoli and Sausage Frittata

               Three Years Ago Today:                                                   Four Years Ago Today: 

            House Special Mac n' Cheese                                      Yucatan-Style Soup with Lime and Orzo

Hawaiian Dinner Rolls + Overnight Sliders

From the kitchen of One Perfect Bite...Football fever is running hot in my neck of the woods and food is a must for those who watch the games from the comfort of their own homes. I always serve something while we watch the game, but this week I wanted to breakaway from standard football fare and serve something that had a surprise value. I've been eyeing a recipe for sliders that are assembled the night before they are baked and I thought today's game would be the perfect time to give them a try. I did, however, run into a problem while assembling the ingredients needed to make them. Our local markets had no dinner-sized Hawaiian rolls, so I had to make my own. I used a recipe that I found on La Petite Brioche and several hours later I had the rolls I needed to proceed. The rolls, which are easy to make,  are similar  to  King's Hawaiian Rolls but they are a bit less sweet. There are no tricks to making them, save for the need for patience. The rolls are slow-risers, but if you want light and fluffy rolls you have to make sure they  double in size before proceeding with the next steps. These rolls are really versatile.  I'm including the slider recipe I used today, but these would also make a great base for pulled pork,  and, if drizzled with a confectioners' sugar glaze, I think they'd make wonderful breakfast sweet rolls. First things first. Here is the recipe for the rolls. The recipe for the sliders will follow that.

Hawaiian Sweet Rolls...from the kitchen of One Perfect Bite inspired by La Petite Brioche

Ingredients:
6-7 cups all-purpose flour
3 eggs
1-1/2 cups pineapple juice
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast or 4-1/2 teaspoons yeast
1/2 cup butter (one stick) melted

Directions:
1) Beat eggs. Add pineapple juice, sugar, salt, ginger, vanilla, and butter.
2) Place 3 cups of flour in a large bowl. Stir in egg mixture until well-combined. Sprinkle in yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1-1/2 hours).
2) Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls. Cover and place in a warm place to rise until doubled in size. Be patient. These rolls are slow risers, but it is important to let them double in size before baking.
3) Preheat oven to 350 degrees F.
4) Bake for 25-30 minutes or golden brown. Brush tops with melted butter. Serve warm.Yield: 24 dinner rolls or 12 sandwich buns.

Following Photo and Recipe Courtesy of KING'S HAWAIIAN

King's Mini Baked Ham Sandwiches
Ingredients:
1 pound deli ham shaved
1 pound swiss cheese thinly sliced
1-1/2 sticks butter
1-1/2 tablespoons Dijon mustard
1-1/2 teaspoons worcestershire sauce
1-1/2 teaspoons minced onion dried
12 Hawaiian Sweet Dinner Rolls

Directions:
1) Melt butter and mix in mustard, sauce and onion.
2) Cut rolls in half, horizontally (keeping all top and bottom halves separately in tact).
3) In a 9 x 13-inch pan, place bottom half of rolls and cover with ham and cheese.
4) Cover ham and cheese stacks with top half of rolls.
5) Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
6) Refrigerate over night.
7) Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Slow-Cooker Weeknight Chili

Two Years Ago Today: Cranberry Mousse

Three Years Ago Today: Plum and Tomato Chutney

Four Years Ago Today: Creamy Broccoli and Cheddar Soup

Hawaiian Banana Bread

From the kitchen of One Perfect Bite...My homey's call this lovely banana loaf King Kamehameha bread. We first had it in Hawaii several years ago. It is a lovely loaf whose taste has been enhanced by some very pleasant memories. When we returned from the islands, I began to search for a banana bread recipe that had the same plantation flavors as the bread we so enjoyed. Some find it strange that my quest for new foods begins with a search rather than an experiment. The work I did before retirement taught me not to reinvent the wheel, and, for better or worse, I've carried that belief into my kitchen. I don't create or develop recipes unless I absolutely have to, or I have a truly original idea. That I ever began to enter cooking contests is a mystery to those who know me, and that I actually began to win some is a miracle to me. So, it should come as no surprise, that rather than parse taste memories, I began a search for a recipe I suspected already existed. The search brought me to this lovely bread from Gourmet Magazine. It is very close to the one we sampled on the islands. There are some tricks to making a great banana bread and if you want full banana flavor you have to start with really nasty bananas. The best bananas, from a cook's perspective, are the ones that have huge leopard spots on their exteriors. Beautiful bananas look lovely in a fruit bowl but they make anemic breads, cakes or puddings. I also find it important to toast nuts and other dry additions that are folded into quick breads. Toasting will enhance their flavors as well. This bread is very moist and, if well-wrapped, will stay fresh for several days. It is easy to make and, in the great scheme of things, fairly inexpensive to make. If you can't find macadamia nuts in your area, almonds or pine nuts can be substituted. This is a wonderful bread and I think you'll enjoy it. The aroma as it bakes has been known to make grown men weep. Here's the recipe.

Hawaiian Banana Bread...from the kitchen of One Perfect Bite, inspired by Gourmet Magazine

Ingredients:
2-1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1-1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts, lightly toasted and cooled
1 cup sweetened flaked coconut, lightly toasted and cooled

Directions:
1) Preheat oven to 350 degrees F. Generously grease two 8-1/2 x 4-1/2-inch loaf pans.
Dust with flour. Set aside.
2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer. When mixture is light and fluffy beat in vanilla, eggs, one at a time, zest, banana, and sour cream. Add flour mixture, beating batter until it is just combined. Stir in macadamia nuts and coconut.
3) Divide the batter between loaf pans and smooth tops. Bake 45 to 50 minutes, or until a cake tester inserted in center of loaf comes out clean. Remove bread from pans. Complete cooling on racks. Yield: 2 loaves.

You might also enjoy these recipes:
Lemon Poppyseed Bread - One Perfect Bite
Sugar Crusted Viennese Nut Bread - One Perfect Bite
Three Savory Quick Breads - One Perfect Bite

Hangman's Luau Chicken

The house is being swallowed by one of our famous "souper" fogs and I'm sparring with a bout of those depressing winter uglies. I'm in my favorite place - the kitchen - channeling positive energy to keep them at bay. Madrone, crackling in the fireplace, and cinnamon, from a baking crisp, perfume the air. Lovely smells. I'm listening to a Mozart flute concerto made more beautiful still as it's played by Jean-Pierre Rampal. Lovely sounds. And while I can't grill in this weather, I plan to make a treat that will take me to the black sand beach of my special island. I've pulled down a contraption called a leg rack that I use to make the famous Hangman's Luau Chicken. It's not really famous. It's a recipe I threw together for my grandsons who like to putter in the kitchen. The plan was to have them make the marinade and wrap the ball tip of the legs in a thick band of foil to prevent the legs from slipping through the slot as they cooked. We hit a patch where there was more to do than day in which to do it so that never happened, but the recipe was well received by some folks who know chicken. This is really easy to do, it's gorgeous to look at and the leg rack gives it a novelty factor that intrigues a lot of people. This one is fun to do.

Hangman's Luau Chicken

Ingredients:
12 chicken drumsticks
1/2 cup teriyaki sauce
1 cup mayonnaise
1/2 cup sweet hoisin Sauce
1/4 cup chili garlic sauce
1 tablespoon freshly grated ginger
1 tablespoon white or yellow miso
Cilantro and pineapple cubes for garnish (optional)

Directions:
1) Using a sharp knife, score chicken legs at 1-inch intervals. Place in a 1-gallon resealable plastic bag. Combine teriyaki sauce, mayonnaise, hoisin sauce, chili garlic sauce, ginger and miso in a 1-quart bowl. Whisk to combine. Pour marinade over chicken; seal bag and refrigerate for 2 to 8 hours.
2) Remove legs from bag, reserving marinade. Place marinade in a 1-quart saucepan and bring to a boil over medium-high heat. Simmer for 5 to 10 minutes until sauce thickens and is reduced by half. Keep warm.
3) Preheat the oven to 400 degrees F. Spray leg rack with nonstick spray. Slide legs into notches of rack. Place rack on a shallow baking pan large enough to catch drippings. Bake for 25 minutes. Baste with reserved marinade. Continue to cook for 10 to 15 minutes longer. Transfer legs to a serving platter. Yield: 6 servings.

Cook's Note: To grill, preheat grill according to manufacturer's instructions for cooking by direct and indirect heat. Legs are first grilled over direct heat, then moved to finish cooking over indirect heat. Lightly coat grill rack and a LEG and WING rack with oil or cooking spray. Slide legs into notches of LEG and WING rack and place rack over direct heat and grill, covered, for 15 minutes. Carefully move rack to indirect heat side of grill, baste with reserved marinade and cook, covered, for an additional 10 to 15 minutes. Use oven mitts to remove rack from grill; place on a heat resistant surface until legs can be removed. Yield: 6 servings.

One Pan Teriyaki Chicken

Our first heavy rain came Saturday - a not-so-gentle reminder of winter in Oregon and the price we pay for an achingly beautiful spring. I enjoy the rain. I'm lulled by it's tattoo and the scent of damp earth and pine released into the air, but my inner romantic just couldn't overcome the damp, bone-chill of this first rain. My mind kept wandering to Hawaii and, of all things, the Hawaiian plate lunch. Why potato salad and rice on the same plate? I'd really like to know. Truly! As I puzzled, I began to fixate on Chicken Teriyaki; so, in case you're wondering how we got here - the rain did it. I really like this recipe. It meets all my requirements for a quick weeknight meal. It's simple, inexpensive, made in a single pan and on the table in about 40 minutes. What's not to like? It's cooked stove top so it's an energy saver as well. So, without further ado, here's......

Teriyaki Chicken

Ingredients:
1 cup + 2 teaspoons water, divided use
Juice of 1 lemon
1/2 cup tamari or soy sauce
1 cup mirin, sake or pineapple juice
2 to 4 tablespoons granulated sugar
1 garlic clove, crushed
1 piece (1-4-inch thick) fresh ginger, peeled and crushed
2 pounds well-trimmed boneless, skinless chicken thighs
2 teaspoons cornstarch
Optional garnish: sesame seeds, chopped scallion, cilantro and lemon slices

Directions:
1) Combine 1 cup water, lemon juice, tamari, mirin, sugar, garlic and ginger in a large (3-quart) saucepan. Bring to a boil over high heat; stir to dissolve sugar. Add chicken; return to the simmer. Cover pan and cook until tender, about 10 minutes. Transfer chicken to a plate; cover to keep warm.
2) Skim off fat; remove garlic and ginger. Boil sauce until syrupy and reduced by half, about 10 minutes. Mix cornstarch with reserved 2 teaspoons water. Add to sauce, whisking until sauce thickens and is shiny. Return chicken to pan; turn to coat all surfaces. Simmer for 2 minutes, or until chicken is warm. Transfer to a serving platter. Garnish with sesame seeds, scallion, cilantro and lemon slices if desired. Yield: 4 to 6 servings.

Chicken Long Rice

Aloha. Tourists rarely get to participate in the celebrations that are so much a part of Hawaiian family life. The family luau is a gentle affair and the food is remarkably good. Chicken Long Rice is a favorite dish and often appears on the table; it gets points for simplicity, economy and ease of preparation. It also gets points for taste; it's delicious and, I must admit, addicting. It's become one of my favorite comfort food and I'm not that all easy to please. No one is sure how it got it's name; it contains no rice and bean thread noodles are what gives it that glassy mien. The dish begins as a soup, but as it sits the broth is absorbed by the noodles and a bowl of soup becomes a bowl of noodles. Ingredients for this recipe are readily available.

Chicken Long Rice

Ingredients:
3 pounds chicken thighs with bone and skin
2-1/2 quarts water, divided use
1 tablespoon kosher salt
3 tablespoons fresh, peeled, and minced ginger
1 large onion (8 to 12-oz.) thinly sliced
1 7.5-ounce package Sai Fun (bean thread) noodles
2 teaspoons chicken base or 2 cubes chicken bouillon
3/4 cup chopped scallions, divided use
1 teaspoon fresh cracked black pepper
1/4 cup chopped cilantro

Directions:
1) Place chicken in a large (6-quart) pot. Add 2 quarts water and salt. Bring to a simmer over medium-high heat; skim froth. Add ginger and onions and continue to cook for about 40 minutes, or until chicken is tender. Transfer chicken to a bowl. Reserve broth. When chicken is cool enough to handle, discard skin and bones, and shred meat.
2) While chicken is cooking, pour warm water over bean thread noodles; let sit until softened slightly, about 5 minutes. Cut the noodles in 3-inch lengths. Drain. Set aside.
3)When broth is ready, stir in noodles, chicken base and remaining 2 cups water. Bring to a boil over medium-high heat; reduce heat and simmer, covered, for 5 minutes. Remove pan from heat and let sit covered for 30 minutes, stirring occasionally. Add chicken and 1/2 cup scallions; cook over moderately high heat for about 5 minutes to warm chicken. Add salt to taste. Stir in cracked pepper. Ladle into bowls and serve garnished with remaining 1/4 cup scallions and chopped cilantro. Yield: 6 servings.