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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! 



Ingredients


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

Directions

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.

4 comments:

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

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  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)

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  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.

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  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!

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