Friday, March 12, 2010


(pic and recipe from Our Best Bites)

I made these to take over to the school for the Teacher Appreciation Lunch today, definitely a keeper.

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1 bunch green onions, chopped (the white ends only)
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 (I have Miracle Whip pictured here, but that's a lie--only use mayo) Salt and pepper to taste
Croissants or pitas
Lettuce leaves

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don't want it to be overwhelming. Refrigerate for several hours.

Right before serving, add mango, pineapple, and nuts. Be SURE to drain pineapple and mandarin oranges well. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki--if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

Wednesday, March 3, 2010



3/4 cup brown sugar
2 Tbsp lemon pepper
2 Tbsp Paul Prudhomme's Blackened Redfish Magic Seasoning
1 cup pinenuts or pecans (I love pinenuts)
1/2 cube butter
enough Salmon filets to fill a 12" frying pan

Put brown sugar on dinner plate, add lemon pepper and Redfish Magic. Mix well. Coat filets of both sides and put in frying pan in the melted butter. Cook on medium heat. Turn once and cook until sugar starts to thicken into a glaze. In a seperate frying pan melt some butter and 1/2 tsp salt, add pine nuts and cook on low. Heat until pine nuts start to brown. Add pine nuts to Salmon just as sugar thickens into a glaze and serve with lemon rice (recipe below).

Lemon Rice

2 cups long grain white rice
1/2 cup fresh lemon juice
2 tsp grated lemon zest

Make rice on stove top or in rice cooker. When rice is done add lemon juice and zest. Salt and pepper to taste. Add parsley if desired.