Honey Teriyaki Chicken AKA Hogi Yogi Teriyaki Rice Bowls

I found this wonderful recipe at Sweet Pea Recipes. Thanks Sweet Pea!

2 lbs. boneless, skinless, chicken breast

2-3 T. oil
1/2 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
2/3 c. soy sauce
2/3 c. honey
2 T. apple juice
2 cloves garlic, minced
1/2 tsp. ground ginger
sesame seeds

Cut chicken into 2 inch squares. Add oil to skillet over medium high heat. Mix flour, salt, and pepper in a paper sack or large plastic bag. Add chicken and shake to coat. Add chicken to skillet, and cook, turning as needed, for 6-8 minutes or until golden brown. Meanwhile, combine soy sauce, honey, juice, garlic, and ginger in a small pan and bring to a boil. Cook briefly and set aside. Remove chicken from oil and place in a baking dish. Pour soy sauce mixture over chicken and bake in a 375 degree oven for 30-40 minutes. Sprinkle sesame seeds over chicken, and serve with rice.

This recipe reminded me a lot of Hogi Yogi's Teriyaki Rice Bowls. I loved those things!

Man I love easy recipes!

Blueberry Topping/Syrup

1/2 c. sugar

2 T. cornstarch

1 c. cold water

4 c. fresh or frozen blueberries

For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.

*Great served with Blueberry Pancakes or Ice cream

The consistency is more like a blueberry topping, then a syrup. It's perfect because it's not too sweet, but just sweet enough. It does take a lot of blueberries to make.

Blueberry Sour Cream Pancakes

Blueberry topping Recipe found HERE

2 c. all purpose flour

1/4 c. sugar

4 t. baking powder

1/2 t. salt

2 eggs

1 1/2 c. milk

1 c. (8 oz) sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream and butter. Stir into dry ingredients just until blended. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.

Makes about 20 pancakes.

White or Wheat French Bread Rolls

Thanks to Mommy's Kitchen for this wonderful recipe!!

1 1/2 cups warm water(110 degrees F/45 degrees C)

1 tablespoon active dry yeast

2 tablespoons white sugar

2 tablespoons vegetable oil

1 teaspoon salt

2 cups bread flour

2 cups whole wheat or all purpose flour (I used all white flour this time)

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Freezer Rolls*after forming the rolls they could quickly be flash frozen to use another day. That way you do not have to bake up all of them if you do not plan on eating them all. This is done by placing the shaped rolls that you are not going to bake on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large freezer bag. Label and date. To use rolls remove from freezer let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.

How to shape basic round rolls

http://www.youtube.com/watch?v=3D18X9Pk-Ys

These were the most PERFECT french bread roll recipe!!!!! They were so incredibly soft! We brushed an egg wash on the outside of the rolls before letting them rise. It gives them a beautiful shine.

Blueberry Cheesecake Muffins

1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 t. ground cinnamon

Cream Cheese Filling
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 egg
1 1/2 c. blueberries

Streusel Topping
1/4 c. flour
2 T. brown sugar
2 t. ground cinnamon
1 T. cold butter

In your kitchen aid or other mixer, cream butter and sugar. Add eggs; beat well. Combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups about 1/3 full.
For the filling, beat cream cheese, sugar, and egg until smooth. Fold in berries. Drop a rounded tablespoon into center of each muffin. For topping, combine flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Coconut Lime Squares

1 1/2 c. flour
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 c. brown sugar
1 1/2 c. coconut
1 Lime
1/2 c. nuts (I used pecans chopped finely)
2 T. flour
1/2 t. baking powder
1/4 t. salt
1/2 t. vanilla

Mix first three ingredients on low speed until crumbly. Pat in buttered 9 x 13" baking pan. Bake at 275 degrees for 10 minutes.
Wash lime and grate rind. Beat eggs. Add remaining ingredients and lime rind. Spread mixture on bottom crust. Bake at 350 degrees for 20 minutes. While warm spread with frosting. Cut into squares.

Frosting:
1 c. powered sugar
1 T. juice from lime
1 T. butter, melted

These were a fun change of pace to our normal desserts we have. When I read the recipe title, I thought it was going to be a lot like "lemon bars". But after tasting them, there were many noticeable differences. They were good, but lots more texture to it.

Italian Tomato & Cucumber Salad

Recipe Club Theme: Summer Salads

Submitted By: ?

8 medium tomatoes
2 large cucumbers
1 red onion
1 lb. fresh mozzarella
1/4 oz. fresh basil, chopped
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
Salt & Pepper to taste

Cut all vegetables into chunks and cheese into cubes. Lightly toss together with basil, oil, vinegar, salt, & pepper. Best when served immediately.

Tomato and Basil Thin Crust Pizza

(see my pizza dough recipe I used below)

1 12" thin crust uncooked pizza dough
1/2 t. garlic salt
1 1/2 T. butter, melted
2 c. shredded mozzarella cheese
2 T. coarsely chopped fresh basil
2 small tomatoes, chopped
2 T. grated Parmesan cheese



Preheat oven to 500 degrees. Roll pizza crust into a 12" diameter. Mix garlic salt with the butter. Brush the garlic butter all over the pizza crust. Spread half of the mozzarella cheese over the crust. Spread the basil over the cheese. Spread the remaining mozzarella over the basil. Sprinkle the tomato over the cheese. Bake 8-10 minutes (mine was closer to 8 min) or until the surface begins to turn brown. Remove the pizza from the oven and sprinkle the fresh Parmesan over it. Slice into 8 pieces, and serve hot.

Bread Machine Pizza dough Recipe:

3/4 c. warm water

1 1/2 T. olive oil

1 T. sugar

1 1/2 t. salt

2 1/4 c. bread flour

1 1/4 T. yeast

Add ingredients to bread machine in the following order. Warm water, olive oil, sugar, salt, bread flour, and yeast. Put the bread machine on the "dough" cycle.

Yummy Garlic Bread

Texas Toast
Butter
Garlic

(Optional: Parmesan cheese, shredded cheese, parsley, onion powder, etc.)

Preheat oven to 450 degrees. In a large frying pan or skillet, melt the butter over low heat. Add garlic to the butter. Be sure the heat is very low or the garlic could scorch and become bitter. Put a slice of the bread face down in the pan of garlic and butter. The bread will soak up the garlic butter. Put the bread on a baking sheet. Add any other toppings you want. Heat the bread for 6-8 minutes or until edges are brown.


I love Texas toast. It makes wonderful garlic bread! Sometimes all the toppings, just hide the garlic/butter flavor, so many times I won't add all the extra toppings.

German Chocolate Pie

4 oz. German chocolate
1/4 c. butter
1 1/2 c. sugar
1/8 t. salt
1 t. vanilla extract
3 T. cornstarch
2 eggs, beaten
1 1/2 c. evaporated milk
1 unbaked 10" pie crust
1 1/3 c. shredded coconut
1/2 c. chopped pecans

Preheat oven to 375. In a microwave, melt chocolate and butter on low setting in a med. size microwave safe bowl. Stir several times during melting precess to prevent burning. When chocolate is melted, stir in sugar, salt, vanilla, cornstarch, and eggs until well blended. Stir in evaporated milk until smooth. Pour into pie shell. Mix coconut and pecans together; sprinkle evenly over chocolate mixture. Use a knife to cut through coconut into chocolate mixture in several places. Bake 45-50 minutes or until center is set.

Oh My Goodness!!! This pie is to DIE for. If you like German chocolate ANYTHING this is the Pie for you! Enjoy! Sorry...no picts. it was devoured too quickly.

Cheesy Rice & Chicken Casserole

2 cans cream of chicken soup
2 2/3 c. water
1 1/2 c. uncooked regular long-grain white rice
1 t. onion powder
1/2 t. ground black pepper
4 skinless boneless chicken breasts
1 c. shredded cheddar cheese (divided)

Stir soup, water, rice, 1/2 c. cheese, onion powder, black pepper in a 9 x 13" pan. Top with chicken. Season chicken as desired. Cover with tinfoil. Bake at 375 degrees for 60 minutes or until chicken and rice are done. Top with 1/2 c. cheese. Let casserole stand for 10 minutes. Stir rice before serving.

*You can also add 2 c. of your favorite frozen mixed veges to the dish. Just add it when you add the soup, rice, water, etc.

My family always enjoys a good warm casserole. I don't think you can go wrong with this dish!