Cindy's Recipes and Writings

Orange Teriyaki Chicken Sandwich

Posted on August 23, 2018 by Cindy Kerschner

Orange Teriyaki Chicken Sandwich sweet glazed chicken with a hint of ginger perfect with or without the bun.

I love the flavor or orange with teriyaki. Orange juice gives the glaze a boost. The orange oil you get from zest layers that flavor even more. Adding freshly grated zest can really brighten any dish.

Thinly sliced ginger works great as an add-in to this chicken dish. You get more ginger flavor without overwhelming your taste buds. Put it all together and you’ll find…

Fresh is ALWAYS better!

Orange Teriyaki Chicken Sandwich

Yum

Orange Teriyaki Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 sandwich

Serving Size: 1 each

Orange Teriyaki Chicken

Ingredients

1 4-ounce boneless, skinless chicken breast
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
2 tablespoons teriyaki glaze
1/2 teaspoon sliced fresh ginger
1 teaspoon honey
1 tablespoon orange juice
1/2 teaspoon orange zest
salt and pepper to taste
1 bun

Instructions

Whisk together glaze, ginger,honey, juice and zest.
Heat oils in small skillet over medium-high heat. Season chicken with salt and pepper. Add to pan. Brown on each side, about 2 minutes per side.
Reduce heat. Add half the sauce, cover and simmer, turning once. cook until temperature reaches 165 degrees.
Add the rest of the glaze. Turn to coat. Serve on toasted roll.

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Pickled Golden Beets

Posted on August 20, 2018 by Cindy Kerschner

Pickled Golden Beets kicked up a notch with red onion and a pinch of ground cloves. Perfect for a summer salad or fall side dish. Serve warm or cold.

Pickled veggies appear on more menus today than ever before. You find pickled onions on burgers and topping many chef’s specialty dishes. I like a few pickled onions on my beef, turkey or chicken burgers, too!
Even with a Tuna Burger!

Pickled beets on the other hand are usually a stand alone side. I find them on many local diner menus and on salad bars and buffets here in eastern PA.
These beets actually make a great salad topper. A kick for your taste buds.
The fun thing about making pickled beets at home is that you don’t need to can them. A few beets in a vinegar/sugar solution is like making refrigerator pickles.
Pickled beets made this way will keep several days or longer in the refrigerator. I like eating them as is for a snack or on a bed of greens.
These golden beets came from a friend’s garden. You can’t beat fresh beets! Ha!
So easy to make with just beets, vinegar, salt and onions. I added a pinch of ground cloves for a bit of spice.

Pickled Golden Beets

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Pickled Golden Beets

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 cups

Serving Size: 1/2 cup

Pickled Golden Beets

Ingredients

6 small red or golden beets
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup water, optional

Instructions

In a medium saucepan, add beets and enough water to cover beets and boil until cooked, about 45 minutes. Drain. While still warm, rub off skins with a paper towel. Slice beets and set aside.
In a small saucepan, Whisk together vinegar, sugar, salt and cloves. Bring to a boil. Reduce heat and continue cooking about 5 minutes to completely dissolve sugar.
Pour mixture over beets. Taste and adjust acidity with water as needed.
Allow to pickle in refrigerator for several hours before using.

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Food for Thought…Do you enjoy pickled vegetables? Are yours old school and canned? I’d love to hear any tips or recipe ideas you have forpickled beets or pickling in a comment below!

Posted in salad, vegan, vegetables, vegetarian, veggies, What's For Dinner? | Tagged beets | 2 Comments

Steak & Ale Hand Pies a #BeefCookAlong Recipe

Posted on August 18, 2018 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Steak & Ale Hand Pies serve chunks of tender beef and vegetables smothered in beefy beer gravy. All in a flaky biscuit crust you can hold and eat.

Recently I got to spend a day in my favorite test kitchen located at Certified Angus Beef® Brand headquarters in Wooster, Ohio. There I got to participate in a Facebook Live #BeefCookAlong with Chef Gavin Pinto!

Certified Angus Beef® Brand is always striving to create easy, make at home recipes using the best angus beef. One way they share these recipes is a monthly Facebook Live Event on their Facebook page.
You can ask questions live through the comments and get quick responses. If you miss the live broadcast, watch the replay. You can still comment and get any questions you have answered too!

Watch the video for step by step instructions and great tips from Chef Gavin! Click and video of Steak & Ale Hand Pies will play.

This recipe uses canned biscuit dough and frozen veggies. So easy! For my version, I added corn just because we like it.

Get the full recipe, HERE on their website.

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook: Facebook
Pinterest: Pinterest
Instagram: Instagram

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.

Posted in #bestangusbeef, beef, beer, What's For Dinner? | 4 Comments

Breakfast Monkey Bread #BreadBakers

Posted on August 14, 2018 by Cindy Kerschner

Breakfast Monkey Bread weaves pork sausage bits, onions, and yellow peppers between buttery biscuit pieces. Toss it with egg, bake and top with cheese. Break off a piece and enjoy!

Welcome to another addition of Bread Bakers!
This month we are sharing Breakfast Breads…
Breakfast Breads – Sweet or Savory. Rise and shine and show us your best breakfast breads! These bread can be made with or without yeast, as long as they are considered a breakfast bread somewhere in the world.

We treat breakfast two ways at my house. All in or all out!
Busy mornings a quick cup of coffee and whatever’s handy will do. Cereal, toast, fruit or a cookie. Whatever!
When we actually have time to sit, eat and digest, then I’ll make the full course breakfast. Pancakes, French Toast or eggs, hash browns, etc. you get the picture.
Then there are those in between times where something you can make and take or reheat sounds appealing. That’s where monkey breads work best. You can break off a chunk any size you want. Even go back for more later.

I thought a savory Breakfast Monkey Bread would do the trick.
Tube biscuit dough works great. If you have time, you can make your own too! You can saute the sausage, peppers, onions ahead of time like the day or night before.
Break up the biscuit dough. Toss it with the filling and some scrambled eggs. Pour it into a bundt pan. Sprinkle with cheese and bake! Easy, peasy Monkey Bread.
Don’t forget to scroll down and see all the delicious Breakfast Breads from the #BreadBakers Group! Thank you Felice from All That’s Left Are The Crumbs for hosting our event!

Breakfast Monkey Bread

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Breakfast Monkey Bread #BreadBakers

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 to 8 servings

Serving Size: 1 piece

Breakfast Monkey Bread #BreadBakers

Ingredients

1/2 lb Italian-style pork sausage, crumbled
1/2 cup chopped bell peppers
1/2 cup chopped onions
1/4 cup melted butter
1/2 cup chopped tomatoes
2 eggs, beaten
1 7.5 ounce can biscuit dough
1/2 cup shredded cheese
salt and pepper to taste

Instructions

Brush medium-sized bundt pan with butter. Reserve remaining butter. Set pan aside.
Fry sausage, peppers and onions together until thoroughly cooked. Cool.
In a large bowl, mix together sausage mixture, egg and tomatoes. Cut biscuits into smaller pieces and add to mixture.
Pour into prepared bundt pan. Bake at 350 for approximately 20 minutes until an inserted toothpick comes out clean.
Run a knife around the pan edges to loosen. Invert bread onto serving plate. Sprinkle with cheese while still hot. Garnish with parsley if desired.

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More about Bread Bakers…
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.