Hawaiian Teriyaki Chicken

Hawaiian Teriyaki Chicken
A Hawaiian Twist On A Japanese Classic!
Difficulty: Easy
Prep Time: 3 hours +
Cooking Time: 1 hour

Ingredients

1 whole chicken cut up

1 can pineapple slices in syrup

2 cups soy sauce, divided

2 garlic grated garlic, divided

1 tsp grated ginger, divided

1 cup raw sugar, divided

1 cup Sake, divided

1/2 cup mirin, divided

!/2 cup Ponzu sauce, divided

1 cup fresh orange juice, divided

1 tbsp cornstarch

1/2 cup water

green onion slices for garnish

pepper

Cooking Tools

1 large mixing bowl

Outdoor grill

Medium sauce pan

Directions
To create the marinade for the chicken: whisk in a mixing bowl, Half of the pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger, 1/2 cup raw sugar, 1/2 cup Sake, 1/4 cup Ponzu sauce, 1/2 cup orange juice and pepper.  Add in the marinade the cut up chicken and refrigerate for 3 hours.  To create the sauce: In a saucepan, add; Half of pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger,1/2 cup raw sugar, 1/2 cup sake, 1/4 cup mirin, 1/4 cup Ponzu sauce, 1/2 cup orange juice, 4 pineapple slices (diced).  Bring to a bowl and reduce heat and cook down for 5 minutes. Mix cornstarch and water to create a slurry and whisk into the hot Teriyaki sauce and cook until thickened. Preheat outdoor grill and remove chicken from marinade (dispose the marinade) and place on hot grill and reduce heat.  Cook until chicken for about 45 minutes + or until done.  Grill pineapple slices for the last 5 minutes of grilling chicken. Baste chicken in the Teriyaki sauce for the last 10 minutes of cooking. Reserve some of the Teriyaki sauce to pour on top. Place chicken on a serving platter, add grilled pineapple slices and pour the rest of the sauce on top. Garnish with sliced green onions.
Serves 4

Burrata Pistachio Pistou

Burrata Pistachio Pistou
Served Over Crusty Bread!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: No cooking required

Ingredients

crusty bread

2 large Burrata cheese

1/2 cup pistachio nut, shelled

1 cup parsley leaves

1 clove garlic, pressed

1/2 cup olive oil

2 tbsp shallots, minced

1 tbsp grated Parmesan cheese

1 tsp lemon zest

2 tsp white wine vinegar

salt

pepper

Cooking Tools

Food Processor 

Directions
Place nuts, parsley, garlic, olive oil, shallots, Parmesan cheese, lemon zest and vinegar in the food processor.  Pulse and mince ingredients.  Place Burrata cheese on serving platter and slice open.  Pour Pistachio Pistou on top and season with some salt and Pepper. Spread on top of crusty bread slices.
Serves 4

Grilled Salmon Roll

Grilled Salmon Roll
A Great Alternative To The Lobster Roll
Difficulty: Easy
Prep Time: 3 hours
Cooking Time: 10 minutes

Ingredients
2 salmon filet, grilled & chilled
English cucumber, sliced thin
4 pretzel rolls
3/4 cup mayonnaise
2 tbsp water
2 tsp white wine vinegar
2 tbsp shallots, minced
1/2 tsp garlic grated
1 tbsp fresh tarragon, minced
2 tsp parsley, minced
1 tbsp capers
1 lemon cut into wedges
salt

Cooking Tools

Outdoor grill

Small mixing bowl

Mandolin

Directions
Prepare grilled salmon, simply salted in advance, then chill.  In a small mixing bowl, whisk; mayonnaise, vinegar, shallots, garlic, tarragon, parsley, water and salt.  Slice cucumbers on a mandolin. Break salmon apart into small chunks. Line pretzel roll with cucumbers on both sides.  Lay salmon in center of each roll and drizzle with some tarragon sauce, sprinkle with a few capers. Squeeze a bit of lemon juice for a light hit of acid. Garnish with sliced green onions (optional).
Serves 4

Cherry Cake

Cherry Cake
I Love To Use Fresh Cherries In Baking!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 45-50 minutes

Ingredients

1 1/2 lbs. fresh cherries, pitted

1/2 cup fine sugar

1 box yellow cake mix

1 1/2 stick butter, melted + greasing

1 cup water

1 tsp almond extract

1 tsp vanilla extract

1 cup almond slices

3 eggs

Cooking Tools

Spring form pan or cake pan

Large mixing bowl

Hand mixer

Directions
Preheat oven to 350 Degrees F.  Place cake mix, water, eggs, melted butter, sugar, almond and vanilla extract. Whip ingredients well.  Fold in fresh pitted cherries and pour into greased spring form pan or whatever pan you like to use and top with almond slices evenly. Bake for 45 minutes to 50 minutes. Check to see if it has bake through with the toothpick to make sure it comes out clean. If it browns to quickly on to, cove with foil. Let rest for 15 minutes before you use a sharp knife around the inside rim of pan before releasing the spring form pan. Cook's Note: If you are not using a spring form pan, than adjust baking time accordingly.
Serves 6-8 

Chicken & Biscuit Sliders

Chicken & Biscuit Sliders
Simple Comfort Food At Its Best!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

2 cooked chicken breast, shredded

4 cups chicken broth

2 tbsp butter

salt

pepper (optional)

2 tbsp corn starch

1/4 cup cold water

Biscuits

Ingredients

2 1/4 cups Bisquick mix + dusting

2/3 cup milk

1/2 stick butter, minced

Cooking Tools

Sheet pan

medium mixing bowl

Rolling Pin

Biscuit cutter

Medium skillet

Directions
Melt butter in a skillet and saute shredded chicken for few minutes.  Pour in chicken stock and reduce heat to medium and cook for 10 minutes to reduce some of the liquid. Mix cornstarch with the cold water in a small cup and whisk into the chicken and allow the cornstarch to thicken into a gravy.  Salt and pepper to taste.  Preheat oven 350 Degrees F.   To make the biscuits; In a mixing bowl, add the flour, milk and butter.  Mix dough and dump out onto a floured surface.  Roll out dough to a desirable thickness.  Using a biscuit cutter, cut out rounds and place on sheet pan and bake for 10-12 minutes or until golden.  To serve, place shredded chicken in between biscuits, serve hot.
Serves 4 

Shrimp & Pineapple Stir Fry

Shrimp & Pineapple Stir Fry
Get Fancy......Serve It In A Pineapple Bowl!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5 minutes

Ingredients
1 1/2 lbs. medium shrimp, shell off
1 whole pineapple
2 cups sugar snap peas
1 garlic clove, minced
1/2 tsp ginger, grated
1 1/2 cups, sweet chili sauce
1/2 cup mayonnaise
1 tbsp soy sauce
3 tbsp vegetable oil
cooked brown or white rice
pea sprouts for garnish
1/2 cup cashews
salt

Cooking Tools
Wok

Directions
Peel and clean shrimp, set aside.  Cut whole pineapple in half, cut out center, creating a deep bowl. Dice the extracted pineapple.  Heat oil in wok on medium heat.  Saute quickly the minced garlic and ginger, add in sugar snap peas.  Cook peas for a minute and add the shrimp and toss very quickly until shrimp turns pink, approximately 1 minute.  Add in the sweet chili sauce, mayonnaise, pineapple and soy sauce and toss very quickly. Cook shrimp for an  additional minute, salt & pepper to taste.
Place rice in the pineapple bowl and pour shrimp & pineapple on top.  Garnish with cashews and pea sprouts.
Serves 2

Okinawan Donuts

Okinawan Donuts
Sata Undagi
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 10-12 minutes

Ingredients

2 cups + 4 tbsp flour

1/3 tsp salt

1/2 cup raw sugar

1 1/4 tbsp baking powder

2 large eggs

1/2 cup + 4 tbsp whole milk

1/2 tsp vanilla paste

1/4 cup crushed peanuts

vegetable oil for frying

1/2 cup powdered sugar for dusting

Cooking Tools

2 mixing bowls

Deep frying pan

Cooling rack

Ice cream scoop

Directions
Mix dry ingredients; flour, salt, sugar, baking powder.  Mix wet ingredients; eggs, milk, vanilla bean paste in a separate bowl. mix in dry ingredients into the wet ingredients and mix well.  fold in crushed peanuts into the batter and set aside for 15 minutes. Heat oil to 330 Degrees F. in deep frying pan, allow enough oil so the donuts can float as they cook. Using a ice cream scoop to scoop the batter and place in the hot oil to cook, fry until golden brown, turning on occasion. Fry for approximately for 5 minutes (cook in batches). Place fried donuts on a cooling rack, then dust with powered sugar.
Yields 1 dozen