Teriyaki Chicken

I tried a new Teriyaki chicken recipe tonight - out of an old Everyday food magazine. We all really liked it! I think next time I may use a bit less honey, but it sure was yummy!

2 T soy sauce
1 T rice vinegar
1/2 cup honey
1 garlic clove, minced
1 tsp grated, peeled fresh ginger (Winco was out so I used about 1 tsp dry)
1 whole chicken

1. preheat oven to 450. Mix everything in a bowl (except the chicken :). Divide the sauce into two bowls. One for basting, one to use as a sauce at the end.

2. Line rimmed baking sheet with foil. Cut chicken into pieces and place on sheet. (I cooked mine with the skin on - like the picture - and just removed it for eating.) Baste with sauce. Place in oven for 20 minutes basting twice with pan juices. Place chicken on lower rack of oven, basting again, for 10 minutes.

3. It didn't say to heat the extra sauce, but I did. Serve with rice and steamed veggie. Yummo!

Awesome Recipe Analyzing Calorie Counter!

Hey Gals, I just found this great site where you can enter your recipe, and how many servings it makes, and VOILA...it gives you an awesome little Nutrition Label with all the info on it! Check it out...


http://caloriecount.about.com/cc/recipe_analysis.php

Really good Manicotti.

I like to cook good food. Really good food. Unfortunately, not everything that looks good in a recipe turns out so good in the end. Whether it be my lack of cooking skills, the recipe itself, or just a matter of personal taste...it doesn't always turn out so good in the end. This manicotti turned out good in the end. Really good.

I love Italian food. Maybe its my Italian heritage or the fact that Italian food tends to be good 'ole yummy comfort food. Aka: "carbs" :)

This manicotti didn't disappoint. Loved the yummy, chunky sauce on top. All you tomato growers could probably make it even better with your home grown stuff! :)

It came from this recipe blog which I love.

Manicotti.

Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Recipe from My Kitchen Cafe (www.melskitchencafe.blogspot.com)