It’s one of America’s favorite take-out meals. Visit the state of Washington, and you’ll quickly discover that Chicken Teriyaki Seattle style has become iconic. I’m not sure how it became so popular in that region, or maybe I do. His name is Toshi Kasahara and he’s known as the godfather of Seattle style Teriyaki. What I love about Kasahara’s recipe is that it’s simple. Very, very simple. So that’s where I began with what I think is a fabulous recipe for Chicken Teriyaki. There is one additional ingredient added to Seattle style teriyaki, toasted sesame oil. It seems to smooth out the flavor and bring in a touch more of the Asian influence. Although Chicken Teriyaki’s predominant flavor is soy sauce, there’s another ingredient that I think is the rock star in the sauce. Mirin is a sweetened rice wine similar to sake, and it’s the perfect companion for the salty soy sauce. The Teriyaki comes together pretty easily. The liquid gets heated on the stovetop, cooled and then blended with garlic cloves, fresh ginger and the sesame oil. Now for the chicken. Sorry white meat lovers, but it’s gotta be skinless, boneless chicken thighs. There are three reasons for that; flavor, flavor and flavor. Having said that, if you must have chicken breast instead of thighs, I think the teriyaki sauce will save the day. It’s just that tasty! So, if you routinely order Chicken Teriyaki for take-out, give this recipe a try. I think it may stack up nicely to your favorite Japanese grab and go!
Don’t you just love having recipes that are so simple and yet produce the most stunning results? I can guarantee that if you make this light, fluffy mousse-like dish, folks will wonder how you found time to make such an exotic dessert! Well, they have just been Fooled! Yes, it’s called Strawberry Fool and I think it may be a new favorite for you and your family! We should rename this delight The Four Ingredient Wonder. That’s all it takes to create Strawberry Fool, and it couldn’t be easier to whip up! What gives this strawberry mixture a wonderful texture is straining out the grainy strawberry seeds. You’re left with a perfect puree that will easily blend into the whipped cream. I’m pretty obsessed with this dessert and I plan on trying it with fresh peaches, pineapple and mango. I love the name, too! In doing research on this centuries-old dessert, many accounts claim the word “fool” is most likely derived from the French verb “fouler” which means “to press.” One thing’s for sure. I’d be a fool not to make this for my dessert-loving family members!
Watch My How To Video For Strawberry Fool here!