TERIYAKI CHICKEN BOWLS

Teriyaki Chicken Bowls--Taylor Snyder

Sauce:

1 cup soy sauce

1/2 cup brown sugar

1/2 cup apple cider vinegar

2 Tbs. cornstarch

2 Tbs. cold water

2 cloves garlic, pressed or minced, whichever is easier

1 Tbs. fresh grated ginger

Boneless, skinless chicken breasts or thighs. He used about 12 to 14, depending on size.

Fresh broccoli and cauliflower steamed (other veggies if desired)

White or brown rice, cooked

Simmer all sauce ingredients together until thick. Put chicken in lightly greased 9x13 pan and dob with sauce. Cover with foil and bake in 425 degree oven for 20 to 30 minutes. Turn chicken over, dob with sauce and bake another 20 to 30 minutes or until done. You can uncover chicken the last 10 minutes to glaze if desired. ("Dob" is a French technical cooking term, I'm pretty sure.)

Chop chicken. Serve in bowls: rice, veggies, chicken, add sauce as desired.

Note: If you want sauce with a little added heat add some red chili sauce. Taylor leaves most of the sauce as is and makes some a bit hotter.

A photo of the recipe's author. Don't you just love your kids when they won't let you take their photos?

Sauce with added heat.

Some of the partakers of the goodness.
This is excellent. I promise. Phil was home with a tooth ache and didn't get to go so Taylor sent him a humongous container full. Phil loved it. I love it. The kids love it. One of the kids wasn't home and the momma of the tribe was on another one hundred mile bike ride. She was probably glad to come home to a wonderful dinner.

CHICKEN TACOS

Start with corn tortillas, fried in a little oil.Top it with sour cream.

Add hot sauce.

Pile on the chicken mixture,

and spinach.
Fold over and eat.

Yummy.
If you want to save calories just pile everything on spinach leaves. Delicious.

And soon this was all that was left. These are our favorite hot sauces, both are mild and I love them both.

CHICKEN TACOS—Good things Utah—original recipe here.

2 tablespoons butter
Canola oil, for frying I never use Canola oil! It does bad stuff to me.
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces I used already cooked chicken
3 tablespoons chopped onion (I used ½ red onion, next time will use a whole one, I think)
I added one chopped jalapeno but will use 2 or 3 next time
2 to 3 garlic cloves, minced
2 vine-ripened tomatoes, chopped (I used one –15 oz.—can diced tomatoes, drained, because I was out of tomatoes)
1/2 cup chopped fresh cilantro
Salt
Black pepper
Garlic salt I used garlic powder

12 corn tortillas

TOPPINGS:
Shredded Cheddar cheese, pepper Jack cheese, or a combination
Sour cream
Fresh spinach, thinly sliced I didn't slice it, just piled it on
Fresh Salsa or Tabasco sauce
Lime wedges.

6 servings--Ha! We each ate four. But we didn't eat any Mexican rice or refried beans. Does that make us less piggy?

Thanks to Aunt Sue, (this was the Aunt Sue from whoever gave the recipe on Good Things Utah) we have been making these tacos for over 30 years. This is an original Mexican recipe and is one of our family favorites. You may skip frying the tortillas and simply make soft tacos with heated tortillas.

1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

2. Heat 3/4 cup of canola oil (I only used a couple of tablespoons of expeller pressed safflower oil) in a small skillet over medium-high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape I just left it flat. Drain on paper towels. Place the tortilla in the oven to keep warm. Repeat with the remaining tortillas, putting each one into the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)

3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa or hot sauce and lime.

Serve with Mexican Rice with Fresh Tomatoes and refried beans with a little shredded cheese on top. We didn't do any of that and it was a great dinner.