Homemade Teriyaki Sauce

It must be a girl thing.

But usually when I have a night at home, all by myself, to watch whatever chick-flick I want, read girly magazines, paint my nails and wear an ugly green face mask, I want to eat Chinese take out.

Like from a Chinese take out box with chopsticks (even though I can barely use the darn things).

It must be from watching WAY too many chick-flicks, were every single girl in the movie sits at home watching a chick-flick and eating Chinese take out, from the take out box using chopsticks; but yet this is what I crave, every.single.time. those Fridays roll around.

Eric on the other hand orders pizza when he has the house to himself.

THAT must be a guy thing.

But even though I have this grand vision illusion of what my Friday night, home alone must be like, I usually never order out.

Maybe it is because I like cooking, even if it is just for myself. Maybe it is because I prefer homemade ingredients. Or, maybe it is because I am cheap; but I usually make my own “Chinese take out.”

One thing I love is Teriyaki chicken. So I wanted to attempt to try to make my own version at home. I mean once you master the Teriyaki sauce, the actual chicken dish is a breeze.

So here it is.

Homemade Teriyaki Sauce.

Pan sear some chicken and stir in this sauce or use as a marinade to grill chicken this summer, or use this homemade version in lieu of bottled in your favorite recipe. Because seriously this homemade sauce blows that bottled stuff out of the water and is easy, peasy chicken squeezy!

One Year Ago: Marinated Tomato Salad 
Two Years Ago: Mom’s Lemon Peppered Chicken
Three Years Ago: Hoppin' John Salad
Four Years Ago: Tomato Bruschetta Chicken 

Teriyaki Sauce
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 5-10 minutes Cook Time: 8-10 minutes Makes: approximately 1 cup sauce

1/3 cup soy sauce
2/3 cup orange juice*
2 tablespoons rice vinegar
2 cloves garlic, minced
½ inch fresh ginger, grated
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons water

In a medium sized sauce pan, stir together soy sauce, orange juice, rice vinegar, garlic, ginger, brown sugar and honey. Bring to a boil and boil for 1-2 minutes.

Meanwhile, in a small bowl stir together cornstarch and water to form a slurry. Stir cornstarch slurry into teriyaki sauce. Cook for an additional 2-3 minutes or until desired thickness. 

Use sauce as desired for stir-fry, marinading or basting grilled meats and veggies, or in your favorite recipe. 

*Note: Water, vegetable/chicken broth, or pineapple juice may be substituted.


Other recipes you might enjoy: 
Stir-Fried Chicken 
Kung Pao Style Ramen Noodles 
Chicken Lettuce Wraps 
Asian Noodles 
Cherry Chicken Lettuce Wraps 

2013 Austin Food and Wine Festival

Last month I had the opportunity to go to my first food and wine festival. I was pretty excited since I have had 'attend a food and wine festival' on my life's bucket list since practically I started eating. And even though I was working the event, I had so much fun mixing and mingling with new friends and some famous chefs. 

Here are a few highlights from the 2013 Austin Food and Wine Festival. If you follow along on Instagram or Twitter you saw many of these photos, but here are a few more and the 'dish' behind each photo.

If you have never been to a food and wine festival, I am here to say it is totally like what you imagine. You go around eating and drinking all.day.long. But it is more than that too. There are live cooking demos from popular TV and cookbook chefs, as well as popular local chefs. Not to mention the hands on grilling classes as part of the Grilling 101 class with the king of grilling, Chef Tim Love.

I was able to catch a handful of chef demos. One of my favorite demos was watching Chef Graham Elliot, known for his appearances on Iron Chef and Top Chef Masters; and a judge, alongside Gordon Ramsey and Joe Bastianich on the ever popular TV cooking series MasterChef. Chef Elliot also has several popular restaurants in the Chicago area and was named the youngest ever Four Star Chef. I thoroughly enjoyed Chef Elliot's cooking demo, American Classics 2.0, because he was just laughing and having such a good time during the demo, which was so good to see since those TV shows can be so serious. He also stayed to take pictures with some of his fans after the demo and was so nice and friendly in person (he even responded to one of my Tweets about the event!).

The other chef demos I caught, were Chef Andrew Zimmern (side note: Andrew is now one of my newest followers on Twitter, eekk!), the king of Bizarre Foods. Zimmern's demo, Wild Bird 3 Ways, was very informative as well as fun as he shared stories and entertained the crowd. Another fun cooking demo, was watching Chef Marc Murphy, known as one of the judges on Chopped. I am a huge (like seriously huge) fan of chopped, so I was elated to finally see this Chopped judge cooking it up in the kitchen.

It was also entertaining to watch local Chef Jack Gilmore (local Austin chef personality and owner of Jack Allen's Kitchen) just casually 'hangout' and grill with cookbook author and TV cooking personality Chef Marcus Samuelsson. Oh yeah... and how can you go wrong with whole roasted pig... prepared by these two fine chefs.

And if 'sipping' is more your thing, there was plenty of that too! From wine classes taught by professional sommeliers to beer and liquor tastings. These classes were very informative and educational. I had to attend the class Texas Wines: Ready for the Main Stage; which discussed the great wines being produced here in Texas and how they are award winning wines competing against other wines from around the world. It was very interesting to learn how these Texas wineries are working with grape growers, scientists and farmers to produce the best grapes, to yield the best wines, all while enduring the crazy Texas climate.

Then there was the Grand Tasting room (the most popular spot in the festival). Full of all you can eat, and drink, 'tastes' from brands, companies, local restaurants near and far.

Seriously. Eating, drinking and mingling with world renowned chefs... A foodie's dream!

Crispy Tortilla Crusted Chicken

After 4 years of blogging there are a lot of recipes on this site.

Like hundreds and hundreds of recipes. So I am always shocked when I find out one of our absolute favorite, tried and true, go to recipes is not on this blog. Since I make many of these family favorites from memory, I really never turn to a recipe to create them. But then someone comes along and asks for a recipe and I don't have it.

In fact, that was one of the reasons I started this blog so many years ago, to have a place to share all of our favorite recipes and a place for friends and family to get the recipe.

And while I like trying new recipes, playing around an experimenting in the kitchen, these simple family favorites are what feeds us on a regular basis. Are what we 'crave' and are easy to throw together when 5 o'clock rolls around after a long crazy day.

Since most of these recipes are things I have made like a million times I usually just eyeball things, so I have had to take time to write things down as I make them and then actually take time to photograph them. Cuz, lets face it, since most of these meals are made on those 'crazy days' food photography is the last thing on my mind!

We absolutely love this Crispy Tortilla Crusted Chicken. Juicy tender chicken, covered in a crunchy, slightly spicy crust; less than five ingredients and ready in under 45 minutes; so simple yet so perfect and family friendly! To make it a meal serve it with some roasted broccoli and Mexican Rice and ta-da dinner is served (and soon dinner plates will be licked clean!)!

One Year Ago: Slow Cooked Sirloin Steak 
Two Years Ago: Mom's Sugar Cookies with Butter Cream Frosting 
Three Years Ago: Lemon Truffle Pie 
Four Years Ago: Fireman’s Special BBQ Chicken Sandwiches

Crispy Tortilla Crusted Chicken 
by Heather H. of Kitchen Concoctions, www.kitchen-concoctions.com 
Printable Version 
Prep Time: 15 minutes Cook Time: 30-40 minutes Serves: 4

10 corn tostadas
½ tablespoon taco seasoning
½ cup mayonnaise
½ – 1 teaspoon hot sauce, depending on taste
1/4 teaspoon each salt and black pepper
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees. Spray 9x13-inch pan with cooking spray.

Place tostadas in a food processor. Pulse until tostadas are crushed. Pour crushed tostadas into a shallow dish. Add taco seasoning and stir to combine.

In another shallow dish, stir together mayonnaise and hot sauce. Season chicken with salt and black pepper.

Working one at a time, dip chicken in mayonnaise mixture and then in the crushed tostadas, making sure chicken is evenly coated. Arrange chicken in prepared pan. Bake in preheated 350 degree oven for 30-40 minutes, or until no longer pink, juices run clear and chicken reaches an internal temperature of 165 degrees. 


Other recipes you might enjoy:
Chunky Applesauce Chicken (Crock-pot)  
Cherry Chicken Lettuce Wraps  
Crunchy Oven-Baked Chicken Toes 
Baked Creamy Chicken Taquitos 
Classic Chicken Parmesan

Strawberries n’ Cream Jell-O Salad Cups ("Bites with Bloggers")

Jell-O salad.

Those two words instantly bring me back to my childhood and church potlucks.

Ahh… church potlucks. Those two words bring a whole slew of other memories.

Church potlucks and Jell-O salad… so 1950’s (even though I am an 80’s-90’s child).

But nonetheless, you could always expect Jell-O salad, in some form or fashion to show up at the monthly church potlucks. Jell-O salad in the shape of a Bundt pan. Jell-O salad in 9x13-inch pans. Jell-O salad layered in punch bowls. Oh and the colors and flavor combinations. Red. Orange. Yellow.

But my 9 year old self just couldn’t get on board with the whole Jell-O salad thing. The jiggly stuff with all sorts of odds and ends mixed in. Not to mention that was like the only dessert ever served at church potlucks. No cake. No cookies. Not even pie. Just Jell-O!

Needless to say church potlucks made me a slight Jell-O salad hater.

But awhile back I saw this Strawberry Jell-O salad on my friend Monica’s (Lick the Bowl Good) blog. She made them in little Mason jars (uh, have you ever seen a cuter Jell-O salad) and did them layered, like a parfait with sour cream in the middle. I was intrigued with the sour cream layer and can’t help myself when it comes to anything served up in a Mason jar; so I had to give these a try!

This Jell-O salad broke my 20-year Jell-O salad boycott. And as a little side fact, Eric has never (ever, ever) had Jell-O salad. So this was a first for everyone!

I chose to use Greek yogurt in lieu of the sour cream (because I keep it on hand) and loved the creamy tangy (and not sweet) flavor profile it added to the jiggly Jell-O. Plus since this is served up in Mason jars it makes for the perfect ‘to-go’ treat or if you can’t eat it all, just put the lid on it throw it in the fridge and save for later.

Jell-O salad.

Makin’ a comeback.

One Year Ago: Avocado Banana Hair Mask
Two Years Ago: Strawberry Spinach Salad with Balsamic Vinaigrette and In Season: Spinach
Three Years Ago: Chicken Caesar Salad Pizza Pitas 
Four Years Ago: Mom’s Lemon Peppered Chicken 

Strawberries n’ Cream Jell-O Salad Cups 
Printable Version 
Prep Time: 15 minutes Wait Time: 3 hours 30 minutes Makes 6 half pint Mason jars or 12 (4-ounce) Mason jars

2 (3-oz.) boxes strawberry Jell-O
1 1/2 cups boiling water
1 cup can crushed pineapple (do not drain)
2 ripe bananas, mashed without lumps
14-16 whole frozen strawberries
1 cup Greek yogurt (I used Chobani non-fat plain)

In a medium bowl pour boiling water over strawberry Jell-O. Mix until gelatin is fully dissolved. Stir in crushed pineapple and mashed bananas. Stir in whole strawberries.

Stir yogurt until creamy, smooth, and fully incorporated.

Fill Mason jars a 1/3 of the way full with prepared Jell-O mixture. Place jars in freezer for 5 minutes to allow Jell-O to firm up before adding second layer. Remove jars from freezer and ladle some yogurt over the Jell-O. Return jars to freezer for 5 minutes. Pour the remaining Jell-O mixture on top of the yogurt. Cover and refrigerate for at least 3 hours, or until Jell-O is completely set.

Adapted from Lick the Bowl Good 


Other recipes you might enjoy:
Whipped Lemon Mousse 
Peach Pie Fruit Salad 
Creamy Fruit Salad

Giveaway: $50 Shabby Apple Gift Certificate (CLOSED)

UPDATE (05/21/13): This giveaway is now CLOSED. The winner (chosen by random.org) is Grace Mitton! Congrats Grace! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Hi friends! I have such a fun giveaway for you all today! I must warn you though, it is totally not cooking related but it is awesome nonetheless!

Have you all heard of the cute women's clothing company, Shabby Apple? Well my inner, fashionista loves everything on this site. Like... I wish I could own one of each and every single item they sell. What I like most about Shabby Apply is that they specialize in vintage style and retro clothing, which is totally right up my alley considering I firmly believe I lived in the roaring 20's in my past life!

Like check out this skirt. Love it!

"Tambourin"

Or this dress! So simple but so classic!

"Frankie"

But really there are so many pretty things so go check it out and enter the giveaway!

GIVEAWAY:

One lucky Kitchen Concoctions reader has the chance to win the following:

1 (one) $50 Shabby Apple Gift Certificate

"Toe The Line"

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Shabby Apple $50 Gift Certificate giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Head over to the Shabby Apple website and check out their vintage clothing. Then leave a comment on this post as to which item you would buy.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.


THE FINE PRINT:

This give-away closes Thursday, May 16, 2013 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

"Disclosure: The gift certificate, information, and photos have been provided by Shabby Apple. All thoughts and opinions are my own."

Easy Mediterranean Pizza

I’ve got a bad case of the Mondays.

Do you?

Normally I am all about Mondays. I know. Most people would call me crazy. Who likes Mondays? The end of the weekend. Back to the grind. But for me I embrace Mondays. The start of a fresh new week.

But today. This Monday. I don’t want to get going. I still want it to be the weekend. I don’t want to face all the errands I have to run, all the tasks I have to accomplish, all the chores I have to do.

Can’t someone else do it for me? So I can still play like it’s the weekend.

But unfortunately, Monday is here and life must go on! For days like these, when I don’t feel like cooking or don’t have time to cook dinner, I look for meals that I can get on the table in 30 minutes or less (so I can still act like it is the weekend and get to watching a movie). This Easy Mediterranean Pizza totally fits the bill. Easy prep, bakes in under 10 minutes, and easy clean up. A satisfying, full flavored vegetarian pizza in under 30 minutes! Perfect for Meatless Monday and a bad case of the Mondays!

One Year Ago: Green Monster Smoothie 
Two Years Ago: Greek Pasta Salad and Tips for Celebrating Mother’s Day with Brunch 
Three Years Ago: Lime Cheesecake Dessert Squares 
Four Years Ago: Dulce de Leche Tres Leches Cake 

Easy Mediterranean Pizza 
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 10 minutes Cook Time: 8-10 minutes Serves: 2

2 pieces Naan bread
2 tablespoons pesto sauce (store bought or homemade)
2 whole artichoke hearts, chopped
½ cup cherry tomatoes, sliced in half
¼ cup Greek olives, chopped
1/3 cup feta cheese
Parmesan cheese, freshly grated, if desired
Fresh basil leaves, torn, if desired

Preheat oven to 400 degrees.

Place Naan bread on baking sheet or pizza pan. Spread 1 tablespoon prepared pesto onto each piece of bread. Top as desired with artichoke hearts, tomatoes, Greek olives and feta cheese.

Bake prepared pizzas in preheated 400 degree oven for 8-10 minutes, or until golden brown and heated through.

Serve topped with freshly grated parmesan cheese and torn basil leaves, if desired.


Other recipes you might enjoy:
Philly Cheesesteak Pizza 
Fall Harvest Pizza 
Tips for Throwing a Pizza Party 
Chicken Parmesan Pizza 
Buffalo Chicken Pizza

“Skinny” Margarita

Or should I say the ‘au naturel’ margarita?!?

I mean because seriously, if you make a traditional margarita with natural ingredients (um yeah, skip the sweet n’ sour mix) then it IS skinny!

I couldn’t possibly let Cinco de Mayo week here on Kitchen Concoctions pass without sharing a recipe for a margarita. Truthfully, we all know that you just go out to eat Mexican food (for Cinco de Mayo and all the other 364 days of the year), just to drink margaritas and eat queso!

So if you are choosing to celebrate Cinco de Mayo at home this year, or because you are prepping for swimsuit season, or because you choose to eat a more ‘natural’ diet; this “Skinny” Margarita is for you (and all your friends!).

What I wanna know is what is your favorite drink to sip to celebrate Cinco de Mayo?

PS: If you want a little change to the classic margarita, check out this Grapefruit Margarita (also in ‘au naturel’ form)!

One Year Ago: Celebrate Cinco de Mayo with Mexican Cuisine 
Two Years Ago: Southwestern Chicken Tacos and Tips for Celebrating Cinco de Mayo on a Budget 
Three Years Ago: Everything Cookies 
Four Years Ago: Dulce de Leche Tres Leches Cake 

“Skinny” Margarita 
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version 
Prep Time: 3-5 minutes Serves: 2

6 limes, juiced
2 teaspoons agave nectar (or to taste)
4 ounces tequila
2 ounces orange liquor (Cointreau)
Salt, if desired for rim of glass
Ice, as needed

On the rocks:
In a large shaker combine juice, agave nectar and liquors. Shake well to combine.

Pour salt on a small plate. Rub lime on edge of glass and dip in sugar. Add ice to glass and pour margarita over ice. Garnish if desired with lime wedge.

Frozen:
Combine juices, agave nectar, liquors, and ice in blender, blend until smooth. Serve in salt rimmed glass. Garnish if desired with lime wedge.

Virgin:
Prepare as directed above for frozen or on the rocks and substitute liquor with sparkling water or club soda. Garnish if desired with lime wedge.  


Other recipes you might enjoy:
“Skinny” Strawberry Cheesecake Shake
Grapefruit Margarita 
Tropical Sangria 
Cranberry Mimosa 
Cranberry Orange Tea