Teriyaki Chicken

There are a lot of variations out there for Teriyaki so I did a little searching. In the end I found the most authentic or original teriyaki recipe I could find. I tragically discovered I only had low sodium soy sauce but I went ahead hoping it wouldn’t matter a lot.

Ingredients


1 tablespoon cooking oil

1/2 cup shoyu (Japanese soy sauce)

1/4 cup mirin

1/4 cup sake

3 tablespoons cane sugar

1/2 inch ginger sliced thick

2 cloves of garlic, crushed

4 boneless chicken thighs

green onion, green part only, cut at an angle into 1/4 inch segments (for garnishment)

 

Variations:

add red pepper flakes

substitute sugar with honey

add sesame seeds


Instruction

Add oil to frying pan and heat to medium high heat, Add chicken breast side down and braise before removing and setting aside.

Reduce heat and add crushed garlic to the pan, cook until aromatic and slightly browned, add soy sauce, mirin, sake, sugar and sliced ginger to man and mix to until sugar dissolves and it comes to a light boil. Reduce heat and simmering boil until about half of the liquid has reduced, 15-20 minutes.

Increase heat to Medium and add reserved chicken back into the sauce pan and cook chicken for 5 minutes on each side until nearly all of the sauce has reduced and begins to darken, turn chicken more frequently  and slightly decrease the heat as it further reduces and remove at the end of the reduction, all of the sauce should pretty much be on the chicken and it should be thick and dark. Remove chicken before it begins to burn.

Serve with rice.

 

 

This Years Cranberry Upside-down Cake

I make it every year now as soon as cranberries become available.  It’s incredibly moist and the cranberry cinnamon flavor is perfect. It can be overly sweet but the tartness from the cranberry balances things out. I use this recipe here.

This year’s cake(s).

 

And from the past years. Here is 2015 (when I had a better camera)

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2014

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Carne Asada Recipe

 

I know.. I’m not much of a red meat eater… but there we are… Comfort food. You will need about 3 lbs of flank steak pounded flat.

Marinade

Ingredients:

3/4 cups orange juice

1/2 cup lemon juice

1/3 cup lime juice

1 tablespoon cumin, ground

1 tablespoon black pepper, ground

1 tablespoon chili powder, ground

1 tablespoon smoked paprika, ground

1 -2 tablespoon chipotle peppers in adobo sauce, diced

1/2 cup low sodium soy sauce

4 cloves minced garlic

1 bunch of cilantro, chopped

1/2 cup olive oil

Instructions:

Mix all ingredients well, reserve 1 cup of the marinade, cover and place in fridge for use after cooking and then add the meat to the rest of the marinade. Let it marinate for 24 hours.

Grill or use grill pan for meat about 5 minutes per side for flattened flank steak. Discard marinade meat was in.  After removing meat from pan, cut across the grain then pour the reserve marinade over the meat.

Serve with Mexican rice and refried black beans topped with melted cheese using the broiler. On the side you could add any or all of the following sour cream, guacamole, grilled green onions and peppers, a slice of lime, and tortillas.

 


The Rice

Add a few tablespoons of oil to a skillet and heat to med high. When the pan is hot add rice and coat with oil, then add a pinch of salt, a minced garlic clove, 1/2 a teaspoon of cumin and a minced shallot, when rice becomes crispy and onion is beginning to cook, add 2 tablespoons of tomato paste, and 2 table spoon of adobo sauce and mix well. Add in 2 cups of chicken broth and bring to boil, reduce heat and simmer 20 minutes or until rice is cooked. Fluff with fork.

Playing With Lip Balm Colors

I got a colored mica sampler with some lip safe options in it a while back. I made a huge mess with some iron oxides and ended up trying a few colors before I ran out of clean measuring cups.

Here’s the recipe I used for the lip balm. The recipe as a whole filled about 8 bottle caps.

.35 oz Coconut Oil

.25 oz Candelilla Wax

.15 Cocoa Butter

.125 Avocado Oil

4 Drops Vitamin E

I used three .15 CC scoops of a Merlot mica, two .15 CC scoops of a pink mica and one scoop for a third pink gold mica. I did not get to a brick red and an orange shimmer mica mix… those are for next time.

Beard Oil and Coffee Scrub Recipes

Got a few requests this week, here’s what I am up to this evening.

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Beard Oil

1 oz Jojoba Oil

1 oz Sweet Almond Oil

2 tablespoons Argan Oil

3-5 drops Cedarwood Essential Oil

3-5 Sandalwood Essential Oil

Mix all ingredients together and then pour onto dropper bottles.


Coffee Scrub with Coconut Oil

1/2 cup fine ground coffee

1/2 cup sugar

1/2 cup coconut oil

1 teaspoon pumpkin pie spice

Mix well, (don’t forget to add the preservative of your choice) place in wide rimmed container or 4 oz canning jars. The coffee and pumpkin pie spices takes a few days to defuse into the coconut oil. When that happens a wonderful scent develops.

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A problem I have with coffee scrub is it looks like the yummiest cake batter you have ever seen when you mix it.

October Vacation Begins

I’ve got an order for Beard Oil and Coffee Scrub. I also have some more lotions to make for relatives I should get to some of these things later today or tomorrow.

I am on my vacation so I should get to soap making in a few days after all this other stuff is done.

Fall has been really nice so far this year. The trees are beautiful right now.