Homemade Teriyaki Sauce

Trying to find the best teriyaki place? It's most likely that you'll get as many answers as people you ask.  Now you don't have to leave home to get it! This was a sauce originally designed for chicken wings, but I find there isn't much meat on a wing - and their kinda messy.  I used this sauce for chicken legs as well as chicken breasts and both turned out great.  The recipe makes quite a bit and it keeps for a few weeks in your fridge.

Homemade Teriyaki Sauce
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 T rice wine vinegar
1/4 cup light brown sugar
1/2 fresh, hot red chile, seeded and de-ribbed (use both halves for a spicy sauce!)
5 garlic cloves, halved
2-inch piece fresh ginger, peeled and smashed with the side of a large knife
cilantro and sesame seeds to garnish

1.  Roast your chicken in the oven as normal (rub with olive oil, sprinkle with salt and pepper and bake at 350 until thickest part reaches 160 degrees - I'm assuming you're using chicken pieces, not a whole chicken!).

2.  While chicken is cooking, combine the ingredients in a large saucepan. Simmer over low heat until sauce is slightly thickened.

3.  When chicken comes out of the oven, put it in a bowl large enough to cover the chicken with sauce.  Pour enough sauce over the chicken to completely cover all the pieces.  Let the chicken marinate for 5 minutes.  If using chicken breasts, you might want to cut the meat into smaller pieces to get better coverage.  Remove  garlic, pepper and ginger and store remaining sauce in an air-tight container in the refrigerator.

4.  Place pieces of chicken on a platter and sprinkle with cilantro leaves and sesame seeds to garnish.

Enjoy!

Rice Krispie Cake

Ever wonder what you can take to a party that no one else is going to bring - or if someone else does bring the same thing how you can guarantee that yours will be the one that everyone eats?  Well, this is THAT THING. It's fun for kids and delicious for adults. It's quick and easy to make and ready to eat a few minutes later.  It's a classic favorite kicked up with a little sweet and a little salty. It's a party all by its self. It's.... a Rice Krispie Cake!

I made this for my Super Bowl party and it was definitely a favorite on the table - by kids and grownups alike!  While I used a chocolate/butterscotch/peanut theme, you can really use whatever combination of flavors you'd like. The premise is still the basic Rice Krispie, but you add one flavor of cereal, broken pretzel sticks, a baking chip, a candy if you'd like (such as M&Ms) - get creative.  Some combinations could be:

• Captain Crunch, peanut butter chips, M&Ms (plain or peanut) or Reese's Pieces, pretzel sticks

• Fruit Loops, white chocolate chips, mini-marshmallows, pretzel sticks, (drizzle melted semi-sweet chocolate on top!)

Be aware that the baking chips will melt when you mix them in, so if you use chocolate, you'll have brown smudges all throughout (might not look so good!).  Also, if you use a chocolate cereal, be careful if it's chocolate coated for the same reason! Below is the recipe and candy combo that I used (add-ins are flexible, you can increase or decrease to taste).  Another thing that is unique about this Rice Krispie treat is the shape - it's molded in an angel food cake pan. To serve, slice with a sharp knife. Make a double recipe to make a taller 'cake' that is the height of a normal angel food cake.

Rice Krispie Cake
4 cups Rice Krispies cereal
2 cups Cinnamon Toast Crunch
4 T butter
1 whole bag mini marshmallows
1/2 - 3/4 cup butterscotch chips
1 small bag (snack size) regular M&Ms
1 cup Peanut M&Ms
1 cup pretzel sticks, broken in half

1.  Spray an angel food cake pan with Pam or other cooking spray and set aside.

2.  Melt butter in a large pot on the stove on medium heat, add the marshmallows; reduce heat if necessary to prevent marshmallows and butter from burning.  Stir constantly.

3.  When marshmallows are completely melted, remove from heat and add both cereals. Stir quickly to coat cereal evenly.  Add the rest of ingredients and stir until just combined. Careful to not over stir so candies do not melt - otherwise colors will melt and smear on the cereals!

4.  Pour cereal mixture into angel food cake pan and gently pat down into pan to ensure it takes on the shape of the pan. Let cool for a few minutes in the pan, then turn out onto plate for serving. Slice pieces of cake to serve when completely cool.

Enjoy!