Teriyaki Chicken

As I was looking up recipes for teriyaki chicken, I found that teriyaki sauce is basically soy sauce plus sugar! Who knew?? This recipe is quick, easy, and perfect for that night that you don't want to cook! Just steam up some broccoli to have on the side and you may even get a balanced meal!

To make this teriyaki chicken, you will need:

• 1 lb CHICKEN, cubed
• 1 cup CHICKEN BROTH
• 1/2 cup TERIYAKI or SOY SAUCE
• 1/3 cup BROWN SUGAR
• 3 cloves of GARLIC, minced
• 1 Tbs CORN STARCH
• SALT 
• PEPPER

Whisk together the chicken broth, teriyaki (or soy) sauce, brown sugar, garlic, and corn starch in a small bowl. 

Cook the cubed chicken in a skillet. Season lightly with salt and pepper. 

Pour the sauce over the chicken in the skillet. The sauce should start to thicken as it heats up. If the sauce does not thicken enough, whisk a second tablespoon of cornstarch with a tablespoon of cool water and then add it to the sauce.

Once the chicken is cooked and the sauce has thickened it is ready to eat! Serve over rice and enjoy!

I topped mine with some sesame seeds, but that isn't typical for teriyaki chicken.

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Teriyaki Chicken

Ingredients:

• 1 lb CHICKEN, cubed
• 1 cup CHICKEN BROTH
• 1/2 cup TERIYAKI or SOY SAUCE
• 1/3 cup BROWN SUGAR
• 3 cloves of GARLIC, minced
• 1 Tbs CORN STARCH
• SALT 
• PEPPER

Directions:

1. Whisk together the chicken broth, teriyaki (or soy) sauce, brown sugar, garlic, and corn starch in a small bowl. 
2. Cook the cubed chicken in a skillet. Season lightly with salt and pepper. 
3. Pour the sauce over the chicken in the skillet. The sauce should start to thicken as it heats up. If the sauce does not thicken enough, whisk a second tablespoon of cornstarch with a tablespoon of cool water and then add it to the sauce.
4. Once the chicken is cooked and the sauce has thickened it is ready to eat! Serve over rice and enjoy!

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Maryland Jumbo Lump Crab Cakes

A couple months ago my mom came to visit us in Maryland and we decided to go out and get some crab cakes! When in Rome, right? Unfortunately, they were not all that we had hoped they would be. After our disappointing experience we decided that next time we wanted crab cakes we would try our hand at making them ourselves. They sell FRESH jumbo lump crab meat in the grocery store here for goodness sake!

I came up with this recipe by combining a few things that we did like about the crab cakes we tried with mom and a few things I found in some recipes online. I think the product turn out wonderfully! These crab cake are only about 150 calories each so they definitely won't break your new year's resolutions!

To make 4 wonderful crab cakes (2 per person) you will need:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!

Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.

Next, carefully mix the wet ingredients into the dry ingredients.

Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

They should come out looking like this!

Eat up! We didn't use a dipping sauce (I don't think these cakes need it!), but if you would like to try some, people often dip the cakes in tartar sauce or cocktail sauce with some lemon drizzled over the top!

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Maryland Jumbo Lump Crab Cakes

Ingredients:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Directions:

1. Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!
2. Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.
3. Next, carefully mix the wet ingredients into the dry ingredients.
4. Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

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Spaghetti & Meatballs

Spaghetti and meatballs always make for a wonderful meal and this recipe did not disappoint! Most of the time I don't like meatballs, (I know, I'm weird, I just usually don't like them!) but these were soft, moist, and flavorful!

This recipe made 4 servings of spaghetti & meatballs. We had it for dinner two days in a row and it was just as good leftover as is was fresh! A serving had 4 meatballs, 2 oz. of pasta, and a healthy portion of sauce!

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 14 oz. WHOLE TOMATOES
• 14-20 oz. CRUSHED TOMATOES (I used closer to 20 oz. because I wanted the sauce to have more liquid and not be so chunky)
• Optional: 1/4 cup WHITE WINE
• 2 Tbs FRESH PARSLEY, minced
• 8 oz. SPAGHETTI

Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl.

Don't be afraid, get your hands in there and mix it all up!

Once the mixture is well combined roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. Doing this helps them stay together better while you brown them. 

Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 

Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 

Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent.



Then add the whole tomatoes, crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 20 minutes over medium heat.

Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.



Start boiling water in a separate pot at the beginning of the 30 minutes for the spaghetti. This way all of the food will be ready at once!

Serve the meatballs and sauce over the spaghetti and top with more Parmesan cheese!

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Spaghetti & Meatballs

Ingredients:

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 14 oz. WHOLE TOMATOES
• 14-20 oz. CRUSHED TOMATOES (I used closer to 20 oz. because I wanted the sauce to have more liquid and not be so chunky)
• Optional: 1/4 cup WHITE WINE
• 2 Tbs FRESH PARSLEY, minced
• 8 oz. SPAGHETTI

Directions:

1. Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl. Don't be afraid, get your hands in there and mix it all up!
2. Once the mixture is well combined, roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. 
3. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 
4. Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 
5. Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent. Then add the whole tomatoes, crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 20 minutes over medium heat. 
6. Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. Start boiling water in a separate pot at the beginning of the 30 minutes for the spaghetti. This way all of the food will be ready at once!
7. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water. 
8. Serve the meatballs and sauce over the spaghetti and top with more Parmesan cheese!

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This recipe is based on the Pioneer Woman's recipe for spaghetti & meatballs: http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/

Buttery Pie Crust

The picture above shows a delicious Kahlua pecan pie with a buttery pie crust! 

To make this buttery pie crust you will need (If you are making a pie that needs a top crust too, then double the recipe!) :

• 1 & 1/4 cup ALL PURPOSE FLOUR
• 1 stick UNSALTED BUTTER, cut into 1/2 inch cubes
• 1/2 tsp SALT
• 1/2 tsp SUGAR
• 4-5 Tbs ICE WATER

Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!

Then, I use my food processor and pulse together the flour, salt, and sugar. 

Next, I add the cold butter and pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.

Then, start adding the ice water 1 tablespoon at a time, pulsing in between. When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. If it is still crumbly and falls apart in your fingers, add a little more water. Be careful not to add too much water though or else the crust will be tough!

Once the dough starts to clump together, dump the dough onto a clean and dry surface.

Then take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.

Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).

Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Let it sit for 5-10 minutes in order to soften a bit. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 

Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 

I didn't pre-bake the crust, but I may try that next time. After baking the pie, the crust had a few small soggy patches across the bottom of the pie and in the corners. This may have been caused by small cracks in the crust due to my lack of practice making pie crusts, rather than the dough actually needing to be pre-baked. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust to prevent it from burning. (As seen in the picture below...kinda...)

Pour in your pie filling and bake according to the directions for the pie! I made a Kahlua pecan pie! Yummm!

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Pie Crust

Ingredients:

• 1 & 1/4 cup ALL PURPOSE FLOUR
• 1 stick UNSALTED BUTTER, cut into 1/2 inch cubes
• 1/2 tsp SALT
• 1/2 tsp SUGAR
• 4-5 Tbs ICE WATER

Directions:

1. Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!
2. Use a food processor and pulse together the flour, salt, and sugar. 
3. Add the cold butter and pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.
4. Start adding the ice water 1 tablespoon at a time, pulsing in between. When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. If it is still crumbly and falls apart in your fingers, add a little more water. Be careful not to add too much water though or else the crust will be tough!
5. Once the dough starts to clump together, dump the dough onto a clean and dry surface.
6. Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.
7. Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).
8. Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Let it sit for 5-10 minutes in order to soften a bit. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 
9. Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
10. I didn't pre-bake the crust, but I may try that next time. After baking the pie, the crust had a few small soggy patches across the bottom of the pie and in the corners. This may have been caused by small cracks in the crust due to my lack of practice making pie crusts, rather than the dough actually needing to be pre-baked. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust to prevent it from burning. (As seen in the picture below...kinda...)
11. Pour in your pie filling and bake according to the directions for the pie!

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I found this buttery pie crust recipe here: http://www.simplyrecipes.com/recipes/perfect_pie_crust/

Kahlua Pecan Pie

If you like pecan pie and you like Kahlua then you will definitely love this pie! I got a bag of pecans for Christmas so I decided to try this pie out. It is basically a pecan pie with a Kahlua kick and it is wonderful!

To make this delicious creation you will need:

•  1 (9 inch) PIE CRUST, chilled (Either store bought or home made. Click here for my favorite pie crust recipe!) 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers.

I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. (As seen in the picture below...kinda...)

Ok, now to make the pie filling! In an electric mixer cream together the butter, sugar, vanilla, and flour.

Then, one at a time, mix in the eggs.

Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well!

Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F.

After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes.

Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Kahlua Pecan Pie

Ingredients:

•  1 (9 inch) PIE CRUST 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Directions:

1. Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough (either home made or store bought) and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
• I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. 
2. In an electric mixer cream together the butter, sugar, vanilla, and flour. Then, one at a time, mix in the eggs. Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well. 
3. Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F. After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes. 
4. Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Strawberry Parfait

Just looking at the pictures of this strawberry parfait makes me want to go make myself another one! It is sweet from the strawberries, a little tart from the Greek yogurt, and has a nice crunch from the granola. It is pure perfection! By the way, did you know that 'parfait' literally means 'perfect' in French?! 

To make this 'perfect' treat you will need:

• 5-6 oz. VANILLA GREEK YOGURT
• 5-7 STRAWBERRIES, diced
• 6-8 Tbs GRANOLA

I started off by making some of my favorite granola and then diced up some strawberries.

I then layered them into a small glass with the vanilla Greek yogurt. I added about half of the yogurt to the bottom of the glass, then put in about 3 tablespoons of granola, and lastly about 3 diced strawberries. I then repeated this process with the rest of the yogurt, granola, and strawberries.

That's all there is to it! Now dig in and enjoy!