Soy Vay Teriyaki Chicken

Last week I marinated chicken breasts in Soy Vay Teriyaki sauce and grilled them on a grill pan. My mom gave me her grill pan because she rarely uses it, but I have to say that since bringing it back to Buffalo I have found many occasions to use it. Along with the chicken, I served green beans in soy sauce and brown rice.

Mediterranean Chicken Pitas

These were so awesome that I inspired Hannah to make the same last night and she loved them too. Featuring chicken (marinated in italian dressing, seasoned with paprika and onion powder, and grilled on the stove with a grill pan) and accompanied by Israeli salad (diced cucumber and tomato in a bit of EVOO and kosher salt) and Sabra hummus. This recipe was a spin-off on a recipe on the back of a Sabra lid top. Be sure to check those out, they have some great recipes.

Chicken, Broccoli & Brown Rice

Over the weekend I found I still had chicken breasts I had frozen in the Soy Vay Terayaki marinade so I defrosted those and ADG grilled them on the Foreman while I made brown rice and broccoli (fresh broccoli: first blanched in boiling water for 3 minutes then shocked in ice cold water for 5 and then sauteed with garlic). The chicken breast doesn't look as appetizing as it was but it was a delicious and healthy meal we both enjoyed.

Tuesday night's comfort food dinner

Sorry for the lack of posts recently...I'm working on it!
Rundown of last night's delicious dinner:

• Chicken breasts marinated in the Soy Vay Terayaki sauce and then grilled on the Foreman
• blanched green beans cooked in soy sauce--an oldy but goody!
• garlic mashed potatoes (delicious but not homemade....i used the boxed stuff)
• salad!

Great dinner! Stay tuned for spagetti and meatballs tonight--

bbq at yelena's

Yelena had us over for a bbq last night. She made a delicious spinach salad with feta and hard boiled eggs--it was amazing. She made some really yummy mashed potatoes too. They also grilled lamb chops,chicken wings and zucchini.

My addition to the meal were chicken breasts that I had marinated all day in a sauce called "soy vay veri-veri teryaki". They were a hit (no leftovers)! The sauce is fantastic--not only does it have a clever name, but my mom says it can be used for all sorts of dishes, such as salmon-- and with chicken it was an A+

chicken parm!

Tonight I made chicken parmesan from scratch, along with a homemade cesear salad and some pasta! I started with skinless, boneless chicken breasts. I dredged the chicken in flour/oregano, then egg whites, and then Panko (japanese bread crumbs). I like Panko as opposed to regular bread crumbs, because Panko has a really great texture. I then cooked the chicken breasts over medium high heat for 2 minutes on each side with a little bit of EVOO in the pan. Then I placed the chicken, still in the skillet, into the oven on 450 degrees for 5 minutes. I then turned the chicken breasts over, spread 1 tbsp of tomato sauce on each chicken breast along with some mozzarella cheese, and placed back in the oven for another 6 minutes. I was nervous about trying this out but the it turned out great and adg liked it too!

Friend of QCC, Max Chaiken, shares his yummy meal with us!

My close friend and avid reader of QCC, Max Chaiken, provides today's delicious looking guest post:

Here is a simple, easy meal that I made last week:

1. Baked potatoes - easy and delicious

2. Baked chicken breast - lightly seasoned with salt, pepper, a bit of red chili powder and garlic

3. Israeli Salad - this is one of my signature dishes :) Chopped cucumber, tomato, onion, and green pepper with some fresh basil, fresh garlic, lemon juice, salt and pepper.

A great meal!

I have to say, I'm very very impressed! I want to go to Max's house for dinner sometime. Max's signature Israeli salad looks fantastic--I'll definitly be trying that out soon. I also think the seasoning for the chicken breast sounds very yummy. I welcome all QCC readers to email me the meals you are making, so I can feature them!

Thanks, Mix!

chicken caesar salad for two

I used the barefoot contessa chicken for salads recipe and whipped up some low fat ceasar dressing, (light mayo, parm cheese, anchovy paste, small amt of EVOO, lemon & black pepper). Voila!

a quote for you:

"We dance round in a ring and suppose,/but the Secret sits in the middle and knows."-Robert Frost

chicken caesar salad

So for dinner tonight I made homemade chicken caesar salad. For the chicken, I used a barefoot contessa chicken recipe my mom showed me--its a great recipe for basic chicken to top any salad or to even make into chicken salad. I started by roasting 2 chicken breasts. Then I whipped together the ingredients for a homemade low fat dressing (low fat mayo, parmesan cheese, lemon juice, anchovy paste, s&p), washed some lettuce and stuck both into the fridge for later. After roasting the chicken, I waited for it to cool and them removed all the chicken from the bones/skin, and cut the poultry up into pieces. I placed the chicken in the fridge to cool down. After my roomie returned from the gym, he set the table while I prepared the salad and we were ready to go! The meal turned out really well--we both enjoyed.

Oh, I also made banana muffins tonight--pics to come!