Teriyaki Marinade

Chicken and Vegetables Shiskabob's Just vegetables

Just Chicken
It's officially spring!! I got the bug a little over a week ago, so I made this marinade and cooked Shiskabobs with it. They were to die for! I've never used broccoli in a shiskabob before, but with this marinade it was like eating candy! They caramelized so wonderfully, just thinking about it makes me what to cook more today, even if it is raining.

Homemade Teriyaki Marinade

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20 oz can of pineapple tidbits in natural syrup

1/4 cup cold water

3 tablespoons cornstarch*

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. While that is simmering, pour pineapple tidbits and syrup in blender and blend until smooth. Add pineapple to to teriyaki sauce and simmer for 5 more minutes. In a cup together cold water and cornstarch. Add to the sauce and boil for 1 minute until sauce thickens. Put in a sealed glass container and store in fridge until ready to use. Makes about 6 cups.

*If you don't want your marinade to be thick, don't add the cornstarch. I like this marinade thick.

Chicken and Vegetable Shiskabobs

Ingredients

1 recipe teriyaki marinade

Chicken tenders or boneless skinless chicken breasts

Whatever vegetables you have in the fridge, cut into bite sized pieces

Wooden Skewers

Directions

Marinate the chicken in the teriyaki marinade in the fridge for 30 minutes. Then remove and cut into small bite sized pieces. Using wooden skewers, poke directly into the middle of the pieces of chicken and vegetables. Arrange however you would like to. I made some with just vegetables that were wonderful and some with just chicken that were good too. Cut on an outdoor grill. Rotate every 2 minutes until chicken in fully cooked and no longer pink in the center. Baste with left over marinade with each rotation. Let cool slightly and enjoy it's yumminess!

Teriyaki Sauce

My favorite teriyaki sauce is one that has pineapple juice added to it. Of course it also has the corn syrup and other things in it too. So I've been looking for a recipe that could help start me in the right direction for a yummy teriyaki sauce that has pineapple in it. I never would have thought that my search would lead me to ehow.com, but it did and that is where I found a recipe. I did of course make changes to it. :] I loved how it turned out! I can't wait to use it as a marinade this summer at BBQ's.

Homemade Teriyaki Sauce

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20oz can of pineapple tidbits in natural syrup

1/4 cup cold water

2 tablespoons cornstarch

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. Then add the juice from the pineapples, reserve pineapples for later. Boil for 5 more minutes. In a cup mix together cold water and cornstarch. Add to the sauce and boil for another minutes until sauce thickens. Add pineapples to sauce and enjoy!

Teriyaki Sauce with Chicken and Peppers

Ingredients

1 recipe teriyaki sauce

4 boneless skinless chicken breasts, filleted

2 sweet peppers (orange, red, or yellow), sliced

2 cups cooked rice, or quinoa

Directions

Place filleted chicken breasts in a 9X13 inch cooking pan. Pour teriyaki sauce over chicken and place in the fridge for 20 minutes to marinate. Preheat oven to 425*F. Add peppers to chicken and sauce. Stir to coat. Cover cooking pan and bake for 25-30 minutes or until chicken is cooked through. Serve on cooked rice or quinoa and enjoy!

Red Enchilada Sauce

I'm not really a red enchilada sauce kind of person. I've always liked the green sauce better, until now. I really liked this recipe, of course I did change some things to it, and it turned out so delicious. Not too sweet. Not too spicy. A perfect taste, just like out of the can but I got to control what went into it. And the best part is, it really didn't take that long to make.

Red Enchilada Sauce

Ingredients

1 tablespoon butter or olive oil

4 cloves garlic, minced

2 teaspoons minced onion

1/2 teaspoon dried oregano leaves

1/4 teaspoons chili powder

1/2 teaspoon dried basil leaves

1/8 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley leaves

1/4 cup salsa, blended smooth in food processor

1 6oz can tomato paste

1 1/4 cup water

3 teaspoons better than bullion

Directions

Heat the butter/oil in a large saucepan over medium heat. Add the garlic and onion and saute for 1 to 2 minutes. Add the oregano, chili powder, basil, ground pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together well. Add the better than bullion to the water until completely dissolved. Then add bullion mixture to tomato mixture. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes or until consistency. Enjoy!!