Teriyaki SAUCE

So I was out of Teriyaki sauce and decided to find a recipe and make my very own.  It turned out pretty good.  So here is the recipe . . . I did change it a little to make it my own.

Give it a try it wasn't too hard!  Save a few bucks too

TERIYAKI SAUCE

2/3 cup Mirin (Sweet japanese rice wine) (can sub with white wine)

1 1/2 Tbsp Rice Vinegar

1 tsp Sesame Oil

1/3 cup Sugar

7 Cloves Garlic (fresh or bottled Christopher Ranch)

1/2 Tbsp Fresh Ginger

Dash Red Pepper Flakes (optional for a kick)

Bring to a boil and simmer for 10 minutes.  Then mix together 1 Tbsp of Corn starch and 2 Tbsp of Water and add it to the pot.  Let sauce thicken and toss in a couple Tbsp of Sesame Seeds.  Enjoy! 



Broccoli Salad

Easy to make and good for you too!

5 Cups chopped Broccoli
1/2 chopped Onion
Raisens or Craisens
Sunflower Seeds

This dressing is the healthy version.  It doesn't have a bunch of mayo and honestly I think it taste better this way.  


Dressing:
1/2 cup raw cashews
1/2 cup cooked brown rice
3 Tbsp Agave
2 Tbsp Apple Cider Vinegar
1/4 tsp Salt
1/4 cup Water

Pizza Sauce

Just made this tonight and it was good.  I didn't have the red wine so I haven't tried it with it yet.  But it was great without.  

6 Tablespoons Tomato Paste


2 Tablespoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 teaspoons Dried Oregano

½ teaspoons Sea Salt

1-½ teaspoon Pure Maple Syrup

2 Tablespoons Red Cooking Wine (optional But Very Good)

¼ cups Water

Jambalaya in the slow cooker

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Directions:  Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.


Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Zuppa Toscana

4 slices bacon, diced
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock
3 cups russet potatoes, cubed
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups kale, in bite size pieces
1 cup heavy whipping cream
parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.