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Hi and Welcome!

I am pretty new to blogging, but I love reading blogs and looking at all of the creative ideas other cottage lovers have! I love thrifting, vintage items, and entertaining. I am also trying to start my own business, using my very own creativity. I make little girls Tutu's and I love making fun creative signs. I am learning to sew and can't wait to create with you! I am working on new inventory for the new year, so I will be updating it as much as I can!

Thank you for stopping by.

Thursday, January 14, 2010

Foodie Friday - Teriyaki Chicken with Roasted Scallions

My Foodie Friday entry is this sweet chicken dish.  This happens to be the only meal I make that my 2 year old son will want seconds.  He is the pickiest little eater I have seen, although we have encouraged him to try many different cuisines.  His choice would be Thai.  I found this dish on the Martha Stewart website.  The recipe calls for a whole chicken, but with the little ones I use chicken breast cut into peices.  

My little table setting.

I used some fun little plates I got at Target in the dollar section.

It was just the kids and me tonight.  It's always fun trying to make dinner with two little ones at your feet! 


Serves 4

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/2 cup honey

1 garlic clove, minced

1 teaspoon grated peeled fresh ginger

1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces

4 bunches scallions, greens cut into 2 1/2-inch pieces, whites halved lengthwise

1 tablespoon vegetable oil, such as safflower

Coarse salt and ground pepper


Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.

Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.

Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.

Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.
*** Tip - Ginger can be stored in the Freezer and will last you for months and months!
I thought I would end with a peak at my daughter and her personality.
Here is the sweet little look I get when I make my little Liv sit, instead of jump on the couch.

"Oh Mama ~ you are just no fun!"
What am I to do? I can never get on to her when she gives me these looks.  All I can do is laugh.


  1. What a precious little girl. I love your recipe and will try it. Thanks, Doylene

  2. What a sweet and beautiful face that is. I too live in a cottage. In Georgia. I love it and wish I had a bigger kitchen for cooking and creating. Keri (a.k.a. Sam)

  3. Your recipe looks and sounds delicious, but that picture of your little one is a show stopper. Too funny. I hope you are having a wonderful Foodie Friday.

  4. Liv is so adorable! I'm in the mood for a recipe with soy sauce and ginger, and this one is perfect. Thank you so much!