Tuesday, April 06, 2010

recipe share

i tried this one out and really enjoyed it- i'll tell you my version and give you the one from the cookbook :)

i wanted a sweet/sour or teriyaki style flavor- and i simply used what i had on hand- i cooked brown rice and i already had cooked roast pork- i thought about chinese food and what they serve in their dishes- and cabbage came to mind- but i had brussels sprouts. broccoli and sprouts are part of the cabbage (brassica) family- so i threw some broccoli in too with onion and the pork. the recipe called for marinade chicken- so, i just made the marinade and threw it in with the veggies and pork to flavor them- i simmered and reduced it down so it wasn't too juicy- as i wanted the pineapple sauce. anyhoo, the end result was pretty tasty but i should have gone heavier on the garlic for my taste. if you try it- let me know how you liked it :)

teriyaki chicken drummettes with pineapple sauce

24 skinned drummettes
1/2 cup sugar (i use brown sugar)
1/3 cup water
1/3 cup soy sauce (i use reduced sodium)
1 tablespoon vegetable oil
1 teaspoon gingerroot, grated (i use ground)
1 clove garlic, pressed

combine ingredients with chicken and marinade for about 8 hours in the fridge. remove chicken and reserve marinade. place marinade in saucepan and boil one minute. remove from heat.

coat broiler pan with spray and place chicken in 350 degree oven for 50 minutes or until done- turning and basting occasionally with marinade. serve with pineapple sauce.

pineapple sauce

1- 8 ounce can crushed pineapple, in juice (i used a 20 oz. standard can and double the recipe)
1/4 cup firmly packed brown sugar
1/4 cup cider vinegar
2 tablespoons ketchup
2 teaspoons cornstarch

combine ingredients and cook over medium heat, stirring constantly, until mixture is thickened. yield- 1 1/2 cups

1 comment:

an average patriot said...

Billie that sounds like a lot of work but that is a guy thing. That sounds delicious, I like to mix things up with texture tastes and color!