Teriyaki Chicken

Teriyaki Chicken

Hello everyone! How are you all doing on this fine Thursday? (: x Up until now, I’ve enjoyed sharing tasty treats most weeks, but for now, I’m moving on to sharing lunches/dinners that I make for me and my family! (Well, who eats it depends on what I make. Haha!)

For this very first lunch/dinner post, I made Teriyaki Chicken for me and my brother! We had it for lunch, although it would make a lovely dinner, too. I was soooo full afterward! 😂

I got the recipe from Eva over at L.E.E. Bakers! She shared it on their blog at the beginning of June, and ever since then, I kept saying, “I NEED to make that Teriyaki Chicken!” 😂 I finally did, and I was SO happy with how it turned out!

If you’re interested in making this for yourself, you can get the full list of ingredients and directions on this post!

Teriyaki Chicken

I made the recommended amount of rice the day before I planned to make this dish for lunch and refrigerated it. I decided to spread out when I made each part of the recipe to save time at lunch the next day. 🙂 I just followed the directions on the back of the rice bag, and with my mom’s help (haha I’d only made rice one other time and I appreciated her help with timing, etc), it turned out great.

The next morning, I made the sauce. These are the ingredients I used:

I followed the directions and didn’t change anything, although I did raise the heat a bit when low heat wasn’t bringing the sauce to simmering like it was supposed to. Having it between medium and low worked best, but it finally thickened (after adding the cornstarch) when I was letting it cool on another burner. 😂

Closer to lunchtime, I started working with the chicken. Definitely not something I’ll happily do again, I’m quite squeamish with meat, but in the name of Teriyaki Chicken, I deemed it COMPLETELY worth it! 😂🙌🏼 my hands did get freezing from handling that cold meat, though, which was strange as we’re in the dead of summer. My hands only get numb like that when I handle snow in the winter, hahahah!

Anyway, I cut up the chicken to the recommended size and started cooking it.

Once they were thoroughly cooked evenly and slightly browned (I had to make sure they were fully cooked after that meat-cutting experience, lol!), I took maybe a fourth out and set it aside to make another recipe the following day (we’ll have to wait and see what that one is 😏), then poured all the sauce on top and stirred it in over low heat.

Meanwhile, I got some broccoli florets and heated them up in our microwave. Once that was done, I reheated the rice.

In the original recipe, Eva used carrots and peas, as well, but we didn’t have any on hand. Plus, there’s another Chinese dish called Chicken and Broccoli which is absolutely amazing, so in a way, I wanted to do my best to replicate that!

As soon as all the prep work was done, this is how they all turned out!:

My brother nearly couldn’t wait to get his plate, as half of our house was smelling like an awesome Chinese place most of the morning lol, and while I took these pictures, he was bouncing around and begging me to finish up. 😂 (This is the thirteen-year-old, by the way. I’m just glad he was looking forward to trying my cooking! My last Chinese dish attempt turned out horribly, but he was obviously putting faith in my abilities lol)

This is how my finished bowl turned out:

After taking photos, I put in more chicken and sauce, which turned out to almost be a mistake. 😂 You’ll understand why in a second!

{Final Verdict}

We both loved it!! The chicken and sauce turned out great, and I thought that the broccoli complimented it all very well. (Joshua didn’t have broccoli in his lol) The sauce did turn out to be spicier than I had expected (I can’t figure out if that’s because of the pepper in it, or what), and I’m not the biggest fan of spicy food, but it tasted SO good that I had to go ahead and eat it.

Next time I make this, the only thing I’ll do differently is how much pepper I put in the sauce. But even then, I won’t be altering it by much. 🙂 Overall, this is a perfect Chinese dish recipe, and I highly recommend it! By making the rice, sauce, then the chicken at separate times, it took about an hour to cook and then serve. (And it only took that long because it took me forever to deal with that raw chicken haha!)

If you’d like to make this for yourself, you really should! It’s easy and delicious. Click here for the original recipe! ❤

How about you? Have you ever made a Chinese meal dish before? Let me know in the comments below!

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Blueberry Muffins!

Blueberry Muffins!

Hi guys! I hope that you’re all having a beautiful Thursday. ❤

For this week’s tasty treat (this is the first time in months that I’ve gotten treats posted two weeks in a row, woot woot!), I have a very tasty recipe for twelve simple blueberry muffins!

This post is dedicated to Angela from lifeofangela, as she’s the reason I found out about this awesome recipe! She posted her batch of them last week (you can check out that post here), and as I had already been wanting to make blueberry muffins for a while, this was the boost I needed to finally make them!! haha

Related Post: Blueberry Cake!

Are you guys ready to learn how to make these wonderful muffins? Make sure to check out the original recipe (I followed everything, just converted Celsius to Fahrenheit haha). Let’s get into this!

Blueberry Muffins

Here are the ingredients that you will need:

I mixed all of the dry ingredients into a large bowl, and the wet ingredients into a small bowl:

Then I mixed them all together in the large bowl, making sure not to squish the blueberries too much:

Next, I poured them into the cupcake liners and dotted all of the tops with a few extra blueberries:

Then, last but not least, you bake them! (Look at how tiny they look in this picture, haha)

Because I’m still quite new to baking, I haven’t learned a good technique on pouring batter into muffin tins or cupcake liners yet … so the edges of the muffins didn’t turn out as pretty as I would have liked, haha. However, I still attempted to make them look alright!

Thank you all so much for reading! If you’d like to make these awesome muffins for yourself (remember to visit the original recipe), they are very good served warm with margarine or butter. Yummy!

How about you?

What was the last thing that YOU baked?

Have a great day, guys!

— Maggie

Fruit Salsa and Cinnamon Chips!

Fruit Salsa and Cinnamon Chips!

Hello everyone, and welcome back to your (usually) bi-weekly dose of my tasty treats!

This particular dessert was quite a large project – definitely the biggest one I’ve done so far.

A few weeks ago, I was browsing Pinterest. I always seem to be doing this, haha, but that day, I was looking for something different; I was searching for summer-y recipes to try out and make throughout the summer, and what I’m sharing in this post is the first one that I fell in love with!

It’s such a unique idea, and the homemade chips that went with it are absolutely amazing, too!

Today, I am happy to introduce to you fruit salsa and cinnamon chips!

Fruit Salsa

This picture-worthy appetizer treat is made from a nice blend of different fresh fruits. It also has some fruit preserves thrown in to add a more salsa-like texture and appearance. It was definitely time-consuming with all the different fruits I had to chop up (thankfully, my brother volunteered to help out with some of that!), but the turnout was worth it.

Before I go on, I’d like to tell you guys that this is a great treat idea for a big party, but making the whole batch was a mistake. I ended up throwing most of it away, unfortunately. 😦 There was so much, and my family and I couldn’t eat it in time. So, while I probably won’t make it again (except maybe for a party), I am for sure making the cinnamon chips that went with it! I’ll talk about those in a minute. Alright, back to the fruit salsa.

First, you gather all your fruits together.

I used a dalia melon, two granny smith apples, and a lemon. Next up, we have:

Raspberry preserves (that’s what the original recipe creator used, so I did the same!), as well as strawberries and raspberries.

I cut up the apples, salvaged as much of the melon as I could (ahaha I was quite the amateur fruit slicer), grated the lemon, opted to use some lemon juice from the fridge instead of juicing the lemon I had just zested (I don’t like pulp), cut up the strawberries into very small pieces, then mixed everything (including the preserves) together in a huge bowl! Here are some pictures from that process.

while cutting these up, I stopped momentarily to take a picture because I thought they looked pretty cool.
behind-the-scenes footage of my baking adventures. I was thankful for his help. you can spot different picture props and things I didn’t include elsewhere in this shot aha
all the apples chopped up. there were so many!!
… and here’s everything mixed together!

Cinnamon Chips

I never thought that I would make my own tortilla chips one day – much less cinnamon-sugar ones! However, I am so happy that I got to make these. They were extremely simple, quick to bake, and sooooo good!

All you need are some flour tortillas (any size will do), sugar, cinnamon, cooking spray, and a baking sheet and foil.

Spray both sides of the tortillas with cooking spray, then sprinkle the sugar/cinnamon mixture on both sides. Once you’ve done this with as many as you’d like (I used four fajita-size tortillas), stack them together on the baking sheet and use whatever you’d like to cut them (I used a pizza cutter) into the desired triangular shape. (You can make them big or small; it’s just preference!)

Next, you arrange them in a single-layer on the baking sheet and bake for about ten minutes.

I loooove how these turned out!! The salsa was quite a commitment, so I know that most people wouldn’t be up for concocting that (haha), but guys. Please do give these cinnamon chips a chance. They’re super easy, and they make for a light treat!

Thanks for reading, guys!! How about you?

What’s YOUR favorite summer treat?

Are you interested in making the salsa or those chips yourself? Awesome! Click here for the original recipe.

Happy Thursday!

— Maggie