Teriyaki Chicken Pasta

Teriyaki SauceOur Best Bites

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Believe it or not, in this recipe, I actually prefer ground ginger; it has a slightly different flavor that I think infuses better in the sauce than fresh ginger. That being said, I used fresh here because I had a bunch of minced ginger in my freezer and I didn’t want it to go to waste. And the sauce came out great. So whatever works for you.
ANYWAY. I’m rambling. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Some Grapes cut in half
Box of corkscrew pasta.

Mix it all up and put it in fridge to cool

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes


Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 4


INGREDIENTS:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

From Allrecipes.com

Sauteed Broccoli

Sauteed Broccoli
from Food Network Kitchens

3 T. Extra-virgin olive oil
3 cloves garlic, roughly chopped
pinch red pepper flakes
1 bunch broccoli, trimmed and cut into bite-size pieces
1/2 C. low sodium chicken broth
1/2 t. kosher salt
freshly ground black pepper

Heat olive oil, garlic, and pepper flakes in large skillet of medium until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until broccoli is bright green, about 3 minutes. Add chicken broth and season with salt and pepper and cook until just tender, about 3-5 minutes.