Meat/Poultry

How To Make Taco’s

9D925FF1-FDEB-42E1-AD4B-CE0849B00DF6Yesterday was Taco Tuesday at our house. Yum!!! Even my picky son, who hardly ever eats anything, ate 4 taco’s yesterday evening for dinner! I was surprised but so thrilled. Upon going to bed, he told me that this was the best dinner ever and that’s something this momma was so glad to hear! I think we may make Taco Tuesdays a weekly thing at our house now since it proved to be such a hit with my family. The best part about a taco dinner is how easy and fast everything is to prepare so it is perfect for a weeknight dinner. I think the fun part is everyone making their own perfect taco so this is also a great dinner to make if you have company coming over. This is not really a recipe because everyone knows pretty much what a taco consists of, this is just my step by step tutorial for those that reached out to me asking about how I make the meat filling and stuff. I hope you make next Tuesday a taco Tuesday too! 😉

How To Make Taco’s {Serves 6-8 people}

Ingredients:

  • 2 LB Ground Beef
  • 2 (1.25 oz) Packets (Ortega Brand) Taco Seasoning Mix (I use the 40% Less Sodium)
  • Taco Sauce (Mild) (Optional, to top)
  • 2 Boxes of Taco Shells (13-15 Count) *I like the stand & stuff shells, so much easier
  • 1 Large tomatoe
  • Romaine Lettuce (Or regular lettuce)
  • 1 (8oz) Block Sharp Cheddar Cheese (Shredded)
  • 1 Container Sour Cream (Optional, to top)
  • 2 TBS Olive Oil (For Sauté)

9CEEC5C6-CF37-48C2-A86F-6B8066A6C96FDirections:

1) Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shredd the block of Cheddar Cheese, set aside in a plate.

2) In a saucepan on Med-High heat add 2 TBS Olive Oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.

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3) Add the packets of Taco Seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use Ortega brand 40% less sodium packets bc I don’t like my meat to be too salty and using regular packets of seasoning in my opinion make it too salty. Mix thoroughly and cook until the meat has browned and is cooked through (about 15-20 minutes). Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot (be careful not to burn them).

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4) Set up a “taco station” on the table with all the toppings in plates, the meat, the taco shells, taco sauce, and sour cream.

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Everyone creates their own perfect taco! Yum!!!

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Herb & Olive Oil Rack Of Lamb

IMG_0464I don’t know if it’s an international thing or what, but I love lamb! It is my meat of preference lately and I was excited to finally have an easy and great recipe for a rack of lamb. This is actually my husband Michael’s recipe and he get’s all the credit for this one. The good news is he loves lamb just as much as I do! Cooking the perfect rack of lamb can seem intimidating so here is an easy, step by step recipe for you guys. Keep in mind that you will need to marinate the rack of lamb for at least 1 night, 3-4 nights is even better. I just posted a recipe for Mediterranean style jasmine rice and it pairs perfectly with this rack of lamb for a delicious, restaurant quality, Mediterranean style dinner!

Herb & Olive Oil Rack Of Lamb {Serves 2}:

Ingredients:

  • 1 Rack Of Lamb (About 1 or 1.25 LB)
  • 1/2 Fresh Bunch of Rosemary
  • 1/2 Fresh Bunch of Thyme
  • 2 Garlic Cloves (pressed)
  • Olive Oil (About 1/4 Cup)
  • Salt
  • Steak Seasoning

Directions:

1) Marinate the rack of lamb overnight or preferably for 3-4 nights for best flavor. To marinate the rack of lamb; wash and pat dry the rack of lamb and put it in a big bowl. Season the lamb by sprinkling salt and steak seasoning on the top of it. Add the bunches of rosemary and thyme. Add pressed garlic cloves. Pour olive oil all over the rack of lamb. Rub everything into the lamb, cover and refrigerate overnight or preferably longer for 3-4 days. *The longer you marinate the lamb, the tastier it will be because the spices, herbs, and oil marinate into the meat giving it a delicious taste and also the lamb tastes less “gamey”.

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2) When ready to cook the lamb; Preheat the over to 450 Degrees. Line a baking sheet with foil. Place the rack of lamb on the baking sheet and then cover the lamb with another sheet of foil on top of it.

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3) Bake on 450 Degrees for 20 minutes. Then lower the heat to 350 Degrees and Cook an additional 20 minutes.

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4) Take the foil cover off the rack of lamb and place it back in the oven, uncovered, on 350 Degrees for another 10-20 minutes depending on how well done you like to eat your meat. I did just 10 minutes because I love a good medium cooked, kinda pink inside,rack of lamb. Yum!

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Cut lamb evenly by the rack bones.

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This rack of lamb pairs great with my Mediterranean style jasmine rice!

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Lasagna Soup

IMG_0380This lasagna soup is a new family favorite! I got the recipe from my friend, Liz, who I met through social media and now we talk on a weekly basis. We just have a cool friendship, and I can’t wait to meet her in real life one day soon lol! Liz got the recipe from Pinterest years ago, and I tweaked it a bit. This was my first time making Lasagna soup and it was super delicious!!! After the first spoonfull I was wondering where this soup has been all my life lol. I was surprised at how easy and quick this recipe was. Hope your family will enjoy it too!

Lasagna Soup {Serves 4-6} 

Ingredients: 

  • 1 LB Mild Italian Sausage, ground meat
  • 2 TBS Olive Oil, for sauté
  • 1 Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1/4-1/2 tsp Crushed Red Pepper Flakes (Depending on how Spicy you like it)
  • 1 tsp Salt
  • Pepper
  • 2 1/2 TBS Tomato Paste
  • 1/4 tsp Basil
  • 1 can Roasted Tomatoes
  • 2 Bay Leaves
  • 8 1/2 Cups Chciken stock OR 8 1/2 Cups water, boiled and mixed with the Better Then Bouillon paste (That’s what I did)
  • 2 Cups (1/2 box) Rotini Pasta
  • Mozzarella Cheese (1 block) To garnish
  • Parmesan Cheese (1 block) To garnish
  • Sour Cream, To garnish, *Optional

IMG_0373Directions:

1) Fill a medium pot with 8 1/2 cups filtered water and bring it to a boil. When it boils, turn burner off and add 8 1/2 tsp of Better Then Bouillon paste. Mix well and set aside for now.

2) In a large frying pan, heat up 2 TBS olive oil. Add the ground Mild Italian Sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is well cooked through and browned.

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3) Add 4 minced garlic cloves to the pan. Then add 1 tsp Salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it, I did 1/4 tsp). Add 2 1/2 TBS Tomato Paste. Mix everything thoroughly. Then add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes as you mix.

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4) Transfer everything from the frying pan to the pot of chicken bouillon water (or Chicken Stock) and bring to a boil. Add 2 bay leaves. Then turn the heat down to Low, and let it simmer, covered for 30 minutes.

5) After 30 minutes turn the heat up to Medium, Add the basil. Then add the pasta to the soup pot, and let it cook until the pasta is soft and cooked through about 10-15 minutes. Do not over cook the pasta will be too mushy!

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6) Garnish each bowl of soup with shredded mozzarella and Parmesan cheese, and sour cream (optional) I liked only cheese in my soup.

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7) To reheat, simmer on Medium heat for 5-10 minutes.

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Important note: After a few hours, the pasta in the soup expands and soaks in some of the broth so it is much thicker! Still tasted great, it just becomes a chunkier, thicker soup!

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The BEST Steak Marinade Recipe

IMG_0361Grilling… The best thing about summer time. So many things you can grill. One of our favorites is steak! We prefer T-bone, or Top Sirloin cuts for grilling. The grilling part is easy but finding a good marinade recipe can be hard. I have tried SO MANY different steak marinade recipes and sauces and have finally found THE BEST marinade recipe for steak. I got this amazing recipe from my friend Irina, and she got the recipe from her brother in law. This recipe has been handed down, tried and tested from person to person and for good reason! The ingredients are so simple, you’ll wonder why you haven’t tried this marinade recipe before. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill. You will love it!!! The recipe for the Veggie Kabobs (pictured above) was posted previously and it’s great to pair with steak.

The BEST Steak Marinade Recipe {I marinated 6 steaks; 1 steak per person}

Ingredients:

  • 2.50-3 LB Steak (T-Bone, Top Sirloin, or your choice)
  • Steak Seasoning
  • 3 Garlic Cloves (pressed)
  • 1/4 Cup Soy Sauce (Low Sodium, which is usually abt 40% Less Sodium)

Directions:

1) Wash your steaks and pat them dry with paper towels.

2) Season each steak, individually, on both sides with steak seasoning. Don’t go crazy with this seasoning as it contains a lot of salt and you don’t want to overdo it. *You do not need to add any additional salt at all since steak seasoning already contains salt, and because you will be adding soy sauce so the salt from that will also absorb into the meat and give you flavorful steak!

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4) Put all seasoned steak into a big bowl (with a lid). Add the soy sauce and pressed garlic cloves to the steak. Mix together to combine flavors. You will see the steak start to absorb all the soy sauce, that’s exactly what you want to happen. *If you feel it’s not enough soy sauce, add a few more spoons. Or if you are marinating more steaks, add enough soy sauce accordingly.

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5) Let steak stand and marinate in the fridge for at least 4 hours. I usually marinate the night before grilling or the morning that I grill. It is best to give it at least4-8 hrs to marinate.

6) Grill steak on the grill as you normally would. You can also cook it on a skillet with butter but grilled steak is definitely best!

Grilled Veggie Kabobs

IMG_0355Summer is finally here!!! And with it comes grilling! We love to grill and have friends over for cook outs, especially at the pool. Some of our favorite things to grill are burgers, chicken wings, chicken thighs, steaks and of course these veggie kabobs! Stay tuned for the next recipe on the best steak marinade ever! I got the recipe for these veggie kabobs from my friend Irina, who is an awesome cook and always gives me amazing recipes and idea’s. These grilled veggie kabobs are great to pair with grilled steak. Super easy to prepare and of course absolutely delicious! You can get the ingredients anywhere, but I found all these fresh and yummy veggies at Aldi! Buying the packs of veggies in Aldi like I did, will give you enough to make this great recipe twice (you will only need to add 1onion, 1 pack mushrooms, 1 eggplant to make it the second time) and it will save you money. I promise you, these grilled veggie kabobs will be your new favorite thing to grill with meats this summer so give them a try! 🙂

Grilled Veggie Kabobs {Yields about 14-16 Veggie Kabob Sticks}

Ingredients:

  • 1 Small Eggplant
  • 1 Bell Pepper (Orange, Red, or Yellow)
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 Package White Mushrooms
  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp “Mrs.Dash” or any other Salt Free seasoning
  • 1/2 tsp Garlic Powder

IMG_0359Directions:

1) Do all the prep work first. Wash and cut all of your veggies into kebab sized chunks.

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2) In a separate bowl mix the mayonnaise, barbecue sauce, and spices together until it it the consistency and look of a sauce.

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3) Mix the veggies with the marinade sauce and let stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill them.

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4) 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick for a pretty color combination and to get a taste of each veggie on each stick.

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5) Grill the veggie skewers on the grill along with meat or steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket. I have tried both ways and both work just fine.

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6) These are especially delicious with steak!

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Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

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2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

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6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

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Braised Potatoes with Chicken

IMG_0266These braised potatoes are a classic European dish that I grew up eating. It can be compared to a stew because it is hearty with the tender potatoes, carrots and onion, and chicken and has a very tasty gravy. It’s a simple, one pot meal that can feed a big crowd. I like to make a big batch and eat the leftovers for lunch for a few days afterwards, but you can definitely make half the recipe. I do have this recipe posted as one of my very first recipes on the blog but I recreated that same recipe with chicken thighs, as my husband and I do not like to eat much pork meat. You can really use whatever meat you prefer, however keep in mind that beef needs much more cook time to get tender for this recipe. I came up with this recipe myself in an attempt to replicate a classic childhood favorite dish. Enjoy! 🙂

Braised Potatoes with Chicken {Yields a big pot, Serves 10-14}

Ingredients:

  • 5 LB Idaho Potatoes
  • 2.5 LB Chicken Thighs (Skinless/Boneless)
  • 3 Carrots
  • 1 Onion
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter (Unsalted)
  • 1 Bunch Parsley
  • 2 Tablespoons Fresh or Dry Dill
  • 2 Bay Leaves
  • 3-4 Cloves Garlic
  • 4 Tablespoons Ketchup (Organic is best)
  • Salt/Pepper to taste
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Mrs.Dash (or 21 Seasonings)

Directions:

1) Do the prep work first. Wash and peel the potatoes, cut them into about 1 inch cubes and put ina a big bowl of water. Wash and peel the carrots and shredd them, set aside in container. Finely dice the onion. Wash the chicken thighs and cut into about 1 inch pieces.

2) On Medium-High heat ( I did 7) heat 2 Tablespoons of Olive Oil in a big pot or Dutch oven. I used a big Dutch oven that my dad gifted me from his recent trip to Europe! Throw in the cut chicken thighs, add salt/pepper and cook, stir every few minutes until meat is cooked through.

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3) Add 2 Tablespoons butter to the pot with chicken. Fill a tea kettle with water and bring to a boil, It should be about 2 Litters water, or you can use another pot.

4) Add the carrots and onion to the pot. Add the paprika, garlic powder, and Mrs. Dash seasonings. Add some more salt and pepper to the pot. Mix very well.

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5) When the carrots and onion become soft and cooked through, add the 4 Tablespoons ketchup. Mix very thoroughly.

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6) Add the potatoes into the pan but keep them on top! Do not mix with the meat mixture! This is important because you want to keep your potatoes steam cooking on top afterwards, not mushy and all mashed up. Add the 2 Litter boiled hot water to the pot. Just enough water to cover the potatoes. Add more water if needed. Cover the pot with a lid.

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IMG_02687) When the water in the pot comes to a boil, lower the heat to a low setting. ( I did 3). Keep covered with lid and cook for 25 to 35 minutes. Until the potatoes have cooked through and are tender. Meanwhile wash and finely chop the dill and parsley.

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8) In the last 10 minutes of cooking, add the chopped parsley and minced garlic cloves into the pot. Then in the last few minutes of cooking, add the chopped dill. When potatoes have cooked through and are tender, turn the heat off. Gently mix the potatoes and meat mixture, and enjoy! *Refrigerate leftovers in the pot (once the pot has cooled down) and to eat, heat up necessary portions in a small pot on the stovetop.*

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Chicken & Turkey Cutlets

IMG_0237These chicken & turkey cutlets are so tender and delicious! They are made up of ground chicken & turkey, fresh bread rolls soaked in milk, grated onion, spices, lightly battered in flour and fried to perfection on a pan in some olive oil! They are hands down the best cutlets I have ever tried! I got the recipe from my dear friend Lidiya. After we tried these at her house, I knew I had to get this awesome recipe right away! We normally have enough left for 2 or 3 days but with this recipe, the cutlets were all gone in 1 day between my hubby, me, and our son. If you have a bigger crowd, make double, Trust me! These are great for a sandwich with some fresh bread and mayo, or make a perfect main dish paired with mashed potatoes, rice, or buckwheat. I paired these with buckwheat and a fresh salad and it was the perfect combination. This recipe was a big hit with my family and will be on our monthly rotation menu for sure! 🙂

Chicken & Turkey Cutlets {Serves 3-4}:

Ingredients:

  • 1 LB Ground Chicken
  • 1 LB Ground Turkey
  • 1 Onion (Grated)
  • 1/2 cup Whole Milk
  • 2-3 Fresh Bread Rolls
  • 3/4 Cup Flour
  • 3-4 Tablespoons Olive Oil (For frying)
  • 1 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Garlic Powder

IMG_0233Directions:

1) Break the fresh bread rolls into small pieces and put them into a bowl. Add about 1/2 cup whole milk. Wait a minute until the bread roll pieces become soaked through and soft. Transfer mixture into a big bowl.

2) Add the ground chicken and ground turkey into the big bowl with bread roll mixture. Add the grated onion. Add salt, pepper, and garlic powder. Mix very well.

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3) Pour about 3/4 cup of flour onto a disposable plate (or foil). Using a Tablespoon measure out a heaping Tablespoon of meat mixture into your hand. Roll it a bit into a round meatball/cutlet shape.

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4) Place into the flour and then flip it, to coat both sides of the cutlet with flour. Make at least 4 Cutlets and put them in a disposable plate or on a sheet of foil (you want to make some in advance so you wouldn’t be in a rush making them when it is time to fry them). Meanwhile set a big pan with 2 Tablespoons of Olive Oil on Medium heat (I did 6.0).

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5) When the oil heats up, place cutlets into the pan. Fry until cooked well and golden on the bottom side, then flip and fry the top side also, until well done and golden. I use 2 forks or 2 spatulas to flip and transfer cutlets.

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6) Set up a big glass plate lined with napkins or paper towels. Put the cooked cutlets onto the napkins/paper towels to drain any excess hot oil. Reapeat the same process with all cutlets. When you make space on the pan by taking out the done ones, add more cutlets. Add about 2 Tablespoons more Olive Oil half way through to ensure enough fresh oil to fry on.

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Serve with mashed potatoes, buckwheat, or rice. To reheat, stick cutlets in the oven on a sheet with foil on 350 Degrees for about 10 minutes. These taste just as great on the second day if preheated!

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Steamed Meat Dumplings (Monti)

IMG_0102These steamed meat dumplings are an authentic European dish. They require a special steam pot that can be bought at international stores or Asian markets. They are tasty and healthy. A bit time consuming to make because you hand make each dumpling and hand cut the meat and other ingredients that go inside the filling but so worth it! I fill these with small cubed beef, squash, and onions. You can do a vegetarian version by omitting the meat and filling with small cubed potatoes instead, I have tried it and it tasted great too! Or if you are short on time you can fill them with ground beef and chopped onion. Using store bought egg roll dough sheets saves a lot of time and it tastes amazing but if you prefer you can also make your own dough too.

Steamed Meat Dumplings {Serves 8-10}

Ingredients:

  • 3 LB Beef
  • 1/2 Squash
  • 3 Onions
  • 3 packs of Nasoya brand Egg Roll Dough sheets
  • Olive oil
  • Salt/Pepper to taste

IMG_0104Directions:

1) Do all the prep work first. Wash the beef. Then cut it into small cubes and set aside in big bowl. Wash the squash, cut half of it, peel the half, then cut it into small cubes. Peel and finely chop 3 onions.

2) Add the chopped squash, and onion to the big bowl with cut meat. Season with 2 Tablespoons Salt and 1/2 Tablespoon pepper. Drizzle some olive oil in it (about 2 Tablespoons) and mix.

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3) Set up a dumpling making station. I use a big sheet of foil and have a small bowl of cold water, a brush and the egg roll dough sheets.

4) Start making dumplings by laying each dough sheet out, adding in the meat filling (a heaping tablespoon). Then using the brush and water, wet the outline of the dough sheet. Connect the opposite ends and stick them together. (As pictured below.)

5) Using the brush rub some olive oil onto each steam pot layer before putting dumplings on each layer, and have some olive oil in a plate. Dip each dumpling into the oil to cover just the bottom and transfer it to steam pot. I put about 14 dumplings (Monti) on each steam pot layer.

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6) When you are done making half the dumplings, set the very bottom pot, filled a little over half way with water on high heat. When the water comes to a boil, add the layered steam pots with dumplings and cover with the lid on the very top. Turn heat down to 8.0 and Steam the dumplings for about 45 to 55 minutes.

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7) When ready to eat, transfer dumplings from 1 steam pot onto a big plate while leaving the rest of them in the steam pot (so they stay warm until ready to eat.) Cover and refrigerate left overs. To reheat, microwave for a few minutes, tastes good on the second day also.

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Baked Teriyaki Chicken Thighs

img_0083These teriyaki chicken thighs are a great option if you are craving some chinese takeout but also want to eat healthy too. I came up with this recipe idea myself and made it for dinner when we had friends over. Needless to say, they turned out great! You know The food is good, when people reach for seconds, that’s the best compliment to any chef! These teriyaki chicken thighs are super delicious, restaurant quality and best part is how easy and fast this recipe is. Just make sure you give it at least 8 hours or over night to marinate for best teriyaki flavor! Enjoy!

Baked Teriyaki Chicken Thighs {Serves 4-6}

Ingredients:

  • 8 Chicken Thighs (Organic, Bone in, Skin on)
  • Seasoning: Salt, Pepper, Garlic Salt, Montreal Chicken Seasoning, Meat Tenderizer Seasoning
  • Teriyaki Marinade & Sauce (1/2 Cup)
  • Korean Teriyaki Sauce (About 1/2 Cup)

 

Directions:

1) Wash the chicken thighs thoroughly. Pat dry with paper towels. On a paper plate or sheet of foil, season both sides of each chicken thigh one at a time. *Keep in mind the Teriyaki marinade and sauce both have salt in them so be careful with the salt and only use a sprinkle of salt. On one side only of the chicken thighs. Transfer seasoned chicken thighs to a big bowl.

2) Pour 1/2 cup of the Teriyaki Marinade & Sauce over the seasoned chicken thighs. Then add 2 Tablespoons of the Korean Teriyaki Sauce also. Mix well. Cover and let it marinate in fridge over night or for at least 8 hours.

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3) When you are ready to cook Teriyaki chicken thighs: Preheat the oven to 350 Degrees. Cover a baking dish with foil, spray the foil with an oil spray. Put the chicken thighs on the foil, leaving space in between each thigh. Bake on 350 Degrees for 45 minutes to 1 hour.

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4) When chicken thighs are done baking, take them out of the oven. Brush the Korean Teriyaki Sauce to top each chicken thigh then stick back in the oven on the Broil setting (500 Degrees) and let it bake for about 5 minutes, this makes the skin very golden and perfectly crispy.

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Great served with rice or baked potatoes and a fresh salad!

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