Wednesday, May 30, 2012

Grilled Teriyaki Chicken Kebabs

May has been such a great month.  I am actually sad to see it go.

My youngest daughter Amber turned 9.  We had a fabulous date just the two of us.  All you can eat crab legs.

Next, I had a wonderful girl’s weekend to Lake Kawaguchi near Mt. Fuji, with my Japanese culture club.  AMAZING!

Then, there was the solar eclipse.  I had to sear my corneas a bit, but I actually got some pretty good pictures. 

This past weekend, I went with Abbey and Allie to Tokyo Disneyland.  Twelve million people live in Tokyo and eleven million were at Disney.  Can’t say it was a blast, but I enjoyed the time I got to spend with my girlies.

The very best thing that happened in May though…..I got a new grill for Mother’s Day!  I love it!  I am the Grill Master!  It is nice and big and it even has a bun warmer and one of those little side burners on it.  Jealous much?

I am looking forward to a summer full of grilltastik yumminess.  This is what I made last night.
Teriyaki Chicken Kebabs

For the Teriyaki sauce:
1/2 cup soy sauce
1/2 cup white wine
1/2 cup water
¼ cup brown sugar
2 teaspoons of white vinegar
2 teaspoons fresh ginger (I use the ginger in the jar)
4 cloves garlic, pressed or finely chopped
For the kebabs:
2 to 3 pounds chicken breasts, tenders, or thighs
Onions, green, and red peppers (or whatever you like to put on kebabs)
Freshly ground black pepper
Olive oil
First make the teriyaki sauce. Put the first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.
Next, cut the meat into kebab size pieces and marinate (covered) for 3 hours in the teriyaki sauce.
After the chicken is marinated, put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece of onion, pepper, pineapple, etc.
Arrange the skewers on a plate.  Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.
Put the kebabs on a grill with a low flame. (Oil the grate so the chicken won’t stick.) Grill for about 6 to 8 minutes on each side, until chicken is completely done and browned slightly.  Serve these tender yummy kebabs with rice.

Makes 6 to 8 large kebabs.  Recipe adapted from .

Thursday, May 24, 2012

Spring In Japan

Here we are folks.  It is spring in Japan.  We get a picture like this…..and we can’t believe we live here!  Enjoy!

Tuesday, May 8, 2012

Scripture Rocks

There is none holy as the LORD: for there is none beside you: neither is there any rock like our God. 1 Samuel 2:2

I bought a huge bag of small stones the other day.  I can probably get a bazillion craft projects done with it.  I just LOVE rocks. 
I decided to take some of these rocks…..the smoothest and flattest ones….and write some of my favorite scripture verses on them.

I know, I know.  I don’t have the coolest handwriting ever.  But I like them anyway.

I took a few of them with me when I went out the other day.  I put one next to the peanut butter at the grocery store.  I left one on the counter at the post office.  A third one I dropped into my friend’s purse while she was looking away.  I wonder who will find them or when?

For now, I put the others in a little glass jar so I can take a few out as needed.  I may stick a magnet on some of them too.  Little reminders to keep my faith firmly on the Rock each day.

My soul finds rest in God alone; my salvation comes from him. He alone is my rock and my salvation; he is my fortress, I will never be shaken. Psalm 62:1-2

Sunday, May 6, 2012

Breakfast Pizza

Yummo….Breakfast pizza…….with bacon and cheese.
I just love that kind of stuff but I know we are coming up on swimsuit season.  Should I be frying thick cut bacon, sprinkling it with cheeses and eggs on a fresh rolled crust, and eating it for breakfast?  Oh man, I wanted to.
I found a recipe on Smitten Kitchen but I really really wanted to make a healthier version of it.  So, I cut the cheese in half, switched the thick cut bacon to tasty yet healthier microwave bacon, and swapped out some of the eggs with just the egg whites. 
Breakfast Pizza

·        Pizza Dough (I used a pizza dough mix.)
·        6 strips microwave bacon cooked crispy
·        1/4 cup grated Parmesan cheese
·        1 cups grated mozzarella cheese
·        2 large egg
·        Egg whites from 4 large eggs
·        Freshly ground pepper & salt, and oregano 
Roll out your pizza dough on a baking stone or pizza pan.  Crush up the crispy bacon and spread on top of dough. 

Mix cheeses together and sprinkle over bacon.  Whisk eggs and egg whites together with pepper and a pinch of salt.  Slowly pour into the center of the pizza.  You may have to do some construction work here, and dam up some egg leaks off the edges.

Rolling the edges of the dough slightly before you put on your toppings on, will prevent a dam leak.  Remember….pour slowly.  Sprinkle with oregano. Bake 425 for 10 to 13 minutes, or until pizza cheeses and edges begin to brown.

The recipe will make four servings each containing about 289 calories, 10 grams of fat, 33 grams of carbs, and 15 grams of protein.

Linking up with:
Carole's Chatter

Friday, May 4, 2012

Banana Cake With Vanilla Bean Frosting

It has been a big cake-fest at our house in the last couple of days.  I have had cake for breakfast for about 4 days straight now, and the scale is tipping slowly towards my anti-goal weight. 

My husband was promoted to Lieutenant Colonel the other day.  I wish everyone could experience a promotion ceremony in our United States military.  It is when one reaffirms their commitment and sacrifice to defending the freedoms we all take for granted every day.

And there is cake too.

Later that day, my smarty pants oldest daughter Abbey was inducted into the National Junior Honor Society.  We are so proud of her hard work and drive to do her best in everything she does.  (I think she gets it from her dad.)

So, we had more cake.

The cakes were good.  Chocolate, vanilla, frosting, GOOD.  But they were not even close to as good as the cake I made over the weekend.
I found this cake on Butter Yum.  I didn’t change a darn thing in the recipe except I doubled the frosting.  Yep, you heard me.  I DOUBLED it.  You should double it too.
Banana Cake with Vanilla Bean Frosting

Cake Ingredients:
·        2/3 cup sugar
·        ½ cup sour cream
·        1 egg
·        2 tablespoons butter, softened
·        2 mashed ripe bananas  (about ¾ cup)
·        1 tsp pure vanilla extract
·        1 cup flour
·        ¼ tsp salt
·        ½ tsp baking soda
Frosting Ingredients:
·        2 tablespoons butter, softened
·        ¼ cup heavy cream
·        ½ tsp vanilla bean paste or vanilla extract
·        1 ¼ cups confectioner’s sugar
Preheat the oven to 375 F.  (350 F for a glass pan.)  Mash your bananas.  (I did this in my mixer but the recipe is easily mixed together by hand.)  Cream bananas together with the sugar, sour cream, egg, 2 tablespoons softened butter, and vanilla.  Add flour, salt, and baking soda, and mix well.   Pour into a greased 8 x 8 pan.  Bake for 20 to 25 minutes or until a toothpick in the center comes out clean.  Cool completely before frosting.
To make the frosting, cream butter and confectioner’s sugar together until smooth.  Slowly add the heavy cream and stir until smooth.  Stir in vanilla.  Spread on cooled cake.

The original recipe actually calls this To Die For Banana Cake… watch out.  My husband and I had to have words over the last piece.  Even though he out-ranks me in the military, we all know who the General of this family is.  So guess who got the last piece?