Dinner
We LOVED this dish. I used carrots and broccoli but you can easily add any of your favorite vegetables just be sure to cut them about the same size so they cook evenly. My family likes sauce so I did not reduce the sauce very much as I wanted that extra sauce to coat some of the jasmine rice. Of course, if you want a thicker sauce just reduce it to your liking. This is sweet from the honey, a little salty from the soy just perfect to add flavor to the chicken.
INGREDIENTS
Teriyaki sauce
- 1/2 cup lite soy sauce
- 3 cloves of garlic, minced
- 1/2 cup of honey
- 1 Tablespoon rice vinegar
- 1/2 cup chicken broth
- 1 1/2 Tablespoons cornstarch
Chicken Teriyaki
- 2 Tablespoons olive oil
- 1 to 1 1/2 pounds of boneless skinless chicken breast, cut in bite-size pieces
- 1 Tablespoon cornstarch
- salt
- pepper
- 2 cloves of garlic minced
- 1 to 1 1/2 cups broccoli florets
- 1 cup sliced carrots
- 1 Tablespoon of diced scallions for garnish
- Jasmine rice, cooked according to package directions
DIRECTIONS
Chop and slice vegetables and set aside. Whisk all of the ingredients for the sauce together and set aside. Place your bite-size chicken pieces in a Zip loc bag, add a pinch of salt and pepper. Add the cornstarch to the bag and coat all of the chicken pieces with the cornstarch.
Preheat a large pan over medium heat, add oil. Sauté chicken until almost done. Add your vegetables to the pan and sauté until the chicken is cooked through and your veggies are crisp-tender. If you think your chicken is cooked through and your veggies are not, simply take the chicken out of the pan and add back in when you are reducing the sauce. When the veggies are almost done add the minced garlic.
Add the sauce mixture and reduce to desired thickness. Remove from stove, add diced scallions if desired and serve over cooked jasmine rice.
Enjoy!
I had a different recipe I was going to share with you today but after I told you how much I love scallops last week I thought I would share my favorite way to make them at home. Because we love scallops this only serves 2 at our house but you could easily stretch it to feed 3 or four. I usually serve it with rice and a salad. If you find scallops on sale, go ahead and get them!
INGREDIENTS
- 1 pound large dry scallops, foot removed (the muscle that holds the scallops to the shell)
- 1 sleeve of Ritz Crackers
- 2 lemons
- 1/4 cup butter, melted
- 1 clove of garlic, minced
- pinch of salt
- pinch of pepper
- 2 Tablespoons of good white wine
DIRECTIONS
Preheat oven to 350 degrees. Melt the butter in a microwave-safe dish, add the garlic and the wine. Set aside. In a resealable bag add the crackers and crush them. Add salt, pepper and the zest of 1 lemon to the cracker crumbs and mix to combine.
Place the scallops in a shallow baking dish, top with cracker mixture covering all of the scallops. Top the cracker mixture with the butter mixture all over the top. Bake for 25-30 minutes. Remove from oven and slice the second lemon into wedges. Just before serving squeeze 2 of the wedges over the top of the dish. Serve immediately.
Enjoy!
Petey’s has been around for a long time and although all of my family and friends have been I had never been there until recently. Petey’s is located at 1323 Ocean Blvd. in Rye NH. And guess what? They are open year-round! Many restaurants in this area are only open seasonally, but not Petey’s. There are a number of restaurants in Maine and NH that do close for the winter but my favorite time to visit those restaurants is early spring and fall. You get the same menu with far fewer people as the tourists are much less, so there is little to no wait time. This holds true for Petey’s as well although they did have a busy lunch crowd when we arrived!
My friend Judy and I arrived and were able to get a seat right away. Of course, Judy has been here but she knows how much I love scallops and asked if I had ever had fried scallops. Believe it or not, I never have and scallops are my absolute favorite seafood. I cook it at home and eat it out quite often. I was very skeptical as scallops are so light and sweet I have always thought deep frying would take away that balance. Judy ordered the fried scallops as an appetizer for us and this came with tartar sauce. All I can say is I have been missing out for a very long time. These scallops were delicious. The batter was not heavy at all but added a nice crisp texture to the sweet scallops. I will be ordering these often!
Judy had the baked stuffed lobster. Look at those huge lobster pieces sneaking through that gorgeous crispy crumb topping! A squeeze of lemon with some extra drawn butter, this is what life is about…right here this is it. Judy had a baked potato and coleslaw on the side. But really…can you look at anything beyond that lobster? Judy loves her dish, but it’s one of her favorites on the menu!
I told you how much I love scallops right? Well, here it is again! Baked stuffed scallops with a side of rice and coleslaw. This was a fantastic lunch. The scallops cooked just right with the crisp topping and a squeeze of lemon was just the perfect bite. The rice was good but the coleslaw needs a little shout out. This is one of the best, if not the best coleslaw, I have had. It was a little sweet, a little tangy with a nice crisp bite from the veggies. Really, really good. Judy and I left happy and full!
Petey’s is a must-stop if you are in the area. Great food, excellent service. They catch their own lobsters, they cater and have won many awards including best seafood, best chowder, best lobster roll…the list goes on. In the summer they have an outside picnic area. If you can’t come to Petey’s, Petey’s can come to you, as they ship fresh live lobsters, steamers, and lobster meat right to your door.
Be sure to check their website for hours of operation, the full menu and catering information! http://www.peteys.com/
Enjoy!
This is an easy dish any time of year and anyplace you may be. You don’t have to be in Key West to make them although that’s always a fun place to be! You don’t want to marinate the chicken for too long as this recipe has lime juice in it. I let it marinate for the amount of time it takes me to cut up vegetables and skewer to grill alongside the chicken.
INGREDIENTS
- 3 Tablespoon of soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of vegetable oil
- juice of 1 lime
- 1 teaspoon of minced garlic
- 3 boneless skinless chicken breasts
- skewers, soaked in water.
DIRECTIONS
Cut the chicken into 1-2 inch cubes, skewer on to bamboo sticks that have been soaked in water to prevent burning on the grill. Place the skewers in a food storage container. Add all of the remaining ingredients together in a bowl and mix well. Pour the marinade over the chicken skewers being sure to coat all of the chicken. Let marinate for 30 minutes in the fridge.
When you are ready to grill simply remove the skewers from the container and discard leftover marinade. Grill over medium-high heat for 5-6 minutes per side or until juices run clear.
Enjoy!
This BBQ beef dish has been one of my family’s absolute favorite recipes lately. With the cold weather here this dish is perfect. Easy to make and my house always smells delicious while it’s cooking. I serve this over garlic mashed potatoes but you could easily serve in tacos too. I use a gluten-free maple BBQ sauce but you can use your favorite store-bought or homemade sauce.
INGREDIENTS
- 2-3 pound roast
- 4 Tablespoons olive oil
- pinch of salt
- pinch of pepper
- 28 ounce of barbecue sauce
DIRECTIONS
Preheat oven to 325 degrees. Drizzle 1 Tablespoon of the olive oil on the roast. Sprinkle with salt and pepper and rub into the roast. Do this on all sides of the roast.
Heat 2 Tablespoons of oil in a Dutch oven on medium-high heat. Once the oil is hot carefully put the seasoned roast in the pan and sear it for about 2 minutes until browned. Carefully turn the roast over and sear the second side. Using tong hold the roast on the edges and sear all of the edges.
Pour the bottle of BBQ sauce into the pan lifting up the roast so the sauce can get underneath the meat. Put the lid on the Dutch oven and cook for 2 to 2 1/2 hours or until cooked through. Let the roast rest and shred using 2 forks.
Enjoy!
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