Grilled Glazed Teriyaki Chicken Breasts

Decided to marinate these chicken breasts in teriyaki sauce, some brown sugar, soy sauce, chili oil and a few other things. I let it sit in the fridge in the marinade for a few days.

I cooked it up on the cast iron grill pan that I have and then let it rest and served it with some steamed rice and green beans that were cooked in some of the marinade of the chicken.

I used the marinade in the pan and cooked it down to great a glaze for the Grilled Glazed Teriyaki Chicken.


Blacked Cajun Salmon with Quinoa and Spinach Patties

Blacked Cajun Salmon with Quinoa and Spinach Patties. I got the idea from a few different recipes that I read online. A few from SA actually, hey fellow goons 🙂

The salmon was cooked in the skillet skin side down at first for about 4 mins then I flipped it over and the skin pealed right off. I seasoned that side as well and cooked it for about 5 mins on the other side flipping it one last time to get a crust on both sides of the filet.

For the Quinoa patties we cooked the spinach in a little olive oil and garlic. Cooked the Quinoa in the rice cooker and it turned out perfect. Combined the two and added probably 2.5-3 eggs the recipe I had found called for 4 eggs but that looked like way too much so I didn’t end up adding that many eggs. I added Panko Season Bread Crumbs to help absorb the moisture from the eggs. I fried them in some olive oil and served with the Cajun Salmon Fillets.

Beef Lasagna with Portobello Mushroom Sauce

Decided to do an easier dish today. So I went with Lasagna. Browned the beef with some onions, bell pepper, garlic, ginger, salt, pepper and cayenne powder.

After that was all done I added the beef to the Bertolli Portobello Mushroom Sauce. Boiled the noodles and started layering everything together. A layer of beef and sauce went down then a layer of noodles, then a layer of ricotta cheese and mozzarella cheese and repeat till its all done. I covered the top with some of the beef and sauce mixture then some mozzarella and freshly grated parmesan cheese.

Put in the oven that has been preheated to 375° F for 30mins. The final product is shown below 🙂

Boneless Chicken Thighs Balsamic Vinegar Baked

We were trying to figure out what to do with these chicken thighs we had bought. I thought of some recipes but they all involved a crock pot and we didn’t feel like purchasing one. Anyway looking online I found something that looked interesting. Balsamic Vinegar and chicken broth as well as a few other things. Combine it all and put it in the oven for 50 mins  Well that sounded easy enough to me and something that might actually turn out to be pretty good. Since I had never cooked with Balsamic vinegar before I was a little nervous but everything turned out amazingly well.

Steak and Potatoes in Key West!

So while we were in Key West after having a few horrible experiences eating out we decided you know what? The food we make is a ton better than what we are paying out the butt for, lets just go get good ingredients and make some good food. So we went for something simple since the suite we were in had a small kitchen and no oven it did have a stove top burners though (electric not gas =/). So this is what we ended up with for dinner and boy was it the best food we had on our entire trip.


Italian Seasoned Chicken Breast with Pasta and Vegtables

So I had some chicken I marinated a few weeks ago that I defrosted a few days ago. Since I am going on vacation for a week or so I really don’t want to leave much in the house so I’ve just been cooking with what I already have. Anyway I didn’t want to bread the chicken, didn’t want to bake it really so I decided to use the cast iron grill pan to cook it and it turned out amazing. I then boiled up some fettuccine and some vegetables, I then grilled the vegetables in the pan that I had cooked the chicken in. Anywhere pics below 🙂