Teriyaki BBQ Chicken

 

I ate a great many plates of teriyaki chicken during my many trips to the Hawaiian islands. This recipe, from of all places People magazine, reminded me of this dish served there with a double starch--rice and macaroni salad. I preferred a more ascetic approach and served it with Jasmine rice.

4 bone in chicken quarters

2 tsp garlic powder

2 tsp ground tumeric

1/2 tsp pepper

8 scallions

1 cup soy sauce

1 cup sugar (I used Swerve sugar substitute)

1 tbs toasted sesame oil

4 garlic cloves, smashed

1 (2 inch) slice fresh ginger, slice and smashed

Place chicen in a large, shallow bowl and rub the garlic powder, tumeric, and pepper all over it. Place in the refrigerator, uncovered, for at least 30 minutes up to an hour.

Separate the light green and dark green parts of the scallions, roughly chopping them. Set aside the dark green. Crush the light green/white part of the scallions and place in a small saucepan. Add soy sauce, sugar, sesame oil, garlic, and ginger. Cook over medium low heat until sugar dissolves and sauce thickens slightly, about 10 minutes. Let cool 10 minutes.

Measure 1/2 cup soy mixture into cup and set aside. Pour remaining sauce over chicken, turning to coat, and let marinate in refrigerator uncovered for 2  up to 12 hours, rurning at least once.  Remove from refrigerator 1 hour before cooking.

Preheat a gas grill on high, oil grates well, then turn off one section of grill. Add chicken to side of grill that is on and grill uncovered until grill marks appear and chicken releases easily, 3-5 minutes. Flip and repeat.

Move chicken, skin side down, to unlit portion of grill and cook uncovered 5 minutes. Flip and repeat. Return chicken to lit side of grill and cook for 5 minutes on each side, basting each time you flip chicken. Return to unlit side for 5 minutes per side, flipping and basting. Repeat this action until chicken reaches and inside temperature of 160 degrees (total cooking time will be 30-35 minutes).

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TASTE NOTES

Yes, it's a bit tedious to have to stand over a grill like this, but once taste of this chicken and you'll get it. It's sublime!

Fresh Corn Muffins

Summer is all about the corn, so it's the perfect time to make corn muffins. If you don't like cutting kernels off the cob, substitute good canned corn, I'll never tell. This is another great Cook's Country recipe.

Yield: 12 muffins

Ingredients:

1 1/2 cups all purpose flour

1 1/2 cups cornmeal, divided

1 cup sugar (I used Swerve sugar substitute)

1 1/2 tsp table salt

1 1/2 tsp baking powder

1 tsp baking soda

1 cup milk (I used 2 %)

1/2 cup sour cream (I used Daisy light sour cream)

8 tbs unsalted butter, melted

2 large eggs

2 cups corn kernels

Instructions:

Adjust oven rack to middle position and preheat to 400 degrees. Generously spray a 12 cup muffin tin with vegetable spray, including the top.

Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, baking soda together in a large bowl; set aside.

In a microwave proof bowl, whisk together milk and remaining 1/2 cup of cornmeal. Microwave in 30 second intervals, whisking after each, until mixture achieves a paste-like consistency, about 1-3 minutes. Remove from microwave and whisk in the sour cream and butter. Stir this mixture and the corn into the dry ingredients until just combined.

Use a portion scoop to divide the batter evenly between the 12 cups. Cups will be full.

Bake until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs attached, 20 - 24 minutes.

Let muffins cool in tin for 5 minutes, then remove from rack and cool another 15 minutes. Best served warm. These may be frozen.

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TASTE NOTES

Not overly sweet, but with a distinct corn flavor these muffins bake up with a lovely dome and are a taste of summer.

Chicken Parmesan Meatballs

Cook's Country is the only food magazine I subscribe to and with good reason. There is at least one recipe I must make at once in each issue. The August/September issue, however, was something else entirely. I've already made several of the recipes and each is a gem. I'll start with this hybrid of 2 favorites--chicken a la parmigiana and meatballs. I have altered the recipe very slightly to make it more healthy.

Ingredients

2 tbs olive oil

5 garlic cloves, sliced thinly

1 (28) oz can crushed tomatoes (San Marzano, please)

1 (15) oz can tomato sauce

1 tsp oregano

1 tsp salt, divided

1/4 tsp red pepper flakes

11 Ritz crackers

1 cup parmesan cheese, grated

1 large egg, lightly beaten

1 tsp garlic powder

1/4 tsp pepper

1 lb ground chicken (93% lean)

4 oz shredded, part skim mozzarella

Instructions

Heat the oil in a large saucepan over medium heat until shimmering. Add the garlic and cook until lightly browned, about 1 minute. Stir in crushed tomatoes, tomato sauce,  1/4 tsp oregano, 1/4 tsp salt, and pepper flakes. Bring to a simmer then reduce heat to medium low. Cook until slightly thickened, about 20 minutes, stirring occasionally. Remove from heat and cover to keep warm.

Adjust oven rack to middle position and preheat to 350 degrees. Place crackers in a sealed ziplock bag and crush fine with a rolling pin.

Combine crumbs, parmesan, egg, garlic powder, pepper, remaining oregano and salt in a large bowl. Add chicken and mix with your hands until thoroughly combined. Divide mixture into 10 portions and roll each portion into a ball.

Place a few spoonsful of sauce in an 8 or 9 inch square baking dish. Arrange the meatballs in the dish and cover with 1 - 1 1/2 cups of the sauce (you may freeze the rest; recipe makes about 3 cups of sauce). Sprinkle with the mozzarella and bake, uncovered, for 40-45 minutes unti the cheese is beginning to brown.

Serve with crusty bread and a salad or use to top pasta.

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TASTE NOTES

I wasn't prepared for just how delicious these meatballs would be! The buttery Ritz crackers gave the sensation that you were eating a piece of breaded chicken parm. The sauce was garlicky and tasted as though it were more work than it was. This is definitely a keeper. The meatball ingredients can be doubled to feed more. Two meatballs was more than enough for me with some garlic bread and salad.

Quiche Lorraine, the Lighter Version

 

Who doesn't love quiche Lorraine? The bacon? The Gruyere cheese? The cream? Oh, yes, the calories! Here's a lightened version that tastes delicious, but comes with a much lower "price" tag.

1 Pillsbury pie crust

8 slices Oscar Meyer center cut bacon

3 eggs

1/2 tsp salt

1/8 tsp nutmeg

1 cup (4 oz) shredded Gruyere cheese

1 1/2 cups of half and half

Follow the package directions to precook 1 pie crust.

Preheat oven to 350 degrees.

Cook the bacon crisp, drain, and chop.

Shred the cheese.

Mix the eggs, salt, nutmeg, and half and half well.

Place the bacon and cheese in the bottom of the precooked pie crust. Carefully pour over the liquid mixture.

Bake for 30-40 minutes or until set with just a bit of a jiggle.

Cut into 6 or 8 pieces (1/6 is 7 SP; 1/8 is 9 SP on green).

Ground Turkey Eggroll

 I decided to give my air fryer a second chance. A Christmas present 2 years ago, it has been gathering dust in the basement after its inaugural run. Hearing friends extol its virtues, in fairness what else could I do.

Eggrolls are a once in a blue moon treat, so they seemed like a good place to start. After trolling the internet for ideas, I settled on the following recipe.

Servings - 8 eggrolls (2 SP each on WW green program)

8 eggroll wrappers

package of cole slaw mix

1  ginger, minced

1 garlic clove, minced

1 tsp toasted sesame oil

4 oz ground turkey

1 tbs reduced sodium soy sauce

1/4 tsp rice vinegar

1/4 tsp five spice powder

SLURRY MIXTURE: mix 1 tbs cornstarch with 1 tbs water

olive oil spray or vegetable nonstick spray

Directions

Heat the oil in a skillet. Add the garlic and ginger over medium heat and saute 1 minute. Add the ground turkey and cook, breaking up the meat, until no pink remains. Add the cole slaw, soy sauce, ricle vinegar, and five spice powder and stir well. Saute until vegetables wilt, about 5 minutes. Set aside to cool.

Divide mixture evenly. Working one at a time, set the wonton wrapper on the diagonal, add 1/8 of the mixture. Bring the bottom triangle over the mixture, fold in the 2 sides, then use your finger to wet the top left and right sides with slurry mixture, roll and place seal on bottom. As you roll remaining eggrolls, keep them covered with a damp cloth so they don't dry out. Spray tops of eggrolls with olive oil spray.

Fry in your air fryer (my 3 quart fryer took 6 minutes on each side) or bake in a 400 degree oven for about 20 minutes or until browned.

Chicken Parm Bombs

 I've made 2 ingredient dough before, using it to make bagels. After seeing a number of different uses for this quick and easy, no yeast dough, I was in the mood to experiment. After reading what others had tried successfully, I created these chicken parmigiana bombs.

Servings:  Makes 4 bombs at 4 SP each on WW green program

For the dough:

1/2 cup self rising flour

1/2 cup nonfat plain Greek yogurt

Mix together. Knead gently to form a ball. Cut into 4 equal pieces. Flour surface and roll out into 4-5 inch circles.

For the filling:

3 ounces shredded chicken breast (I used rotisserie chicken)

1 oz Neufchatel cheese

1/4 cup shredded part skim mozzarella

1/4 cup marinara sauce

garlic and salt to taste

Blend ingredients well.

To assemble:

Divide mixture equally among 4 dough circles and gather dough gently sealing it at the top. Spray with olive oil spray and sprinkle with garlic, oregano, and parsley.

Bake in a 400 degree oven until browned, about 20-25 minutes.

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TASTE NOTES

Two of these and a small salad made a very satisfying and delicious lunch. I intend to experiment with fillings based on the success of these bombs. In truth, one would have been enough.

Low Calorie Corn Muffins

Most muffin recipes read more like cupcake recipes, laden with fat and sugar. They might be fine for an occasional indulgence, but they don't have a permanent place in a healthy eating plan. These corn muffins from Taste of Home, on the other hand, are low in fat and sugar and at 105 calories each can be enjoyed nearly guilt free. Baked in a regular muffin pan, they are just 3 SP on the green plan. Baked in a mini muffin pan, 2 of them are 3 SP on the green plan.

Here is the recipe.

TASTE NOTES

 These muffins are very quick and easy to make, freeze well, and make a nice snack with a cup of tea. They work equally well as a side to chili or a bowl of soup.