Christmas Wishes - What to Get the Cook on Your List

I do most of my Christmas shopping online as I like to sit in my fuzzy pink robe and faux fur-lined slippers and pick out gifts for family and friends.  I could go shopping at the mall in my fuzzy pink robe, but I am sure I would get a few funny looks.  With one day left on Amazon's Free Super Saving Shipping*, I decided to put together a list of my favorite kitchen supplies, utensils and cookbooks.  If you still need the ideal present for the culinary aficionado on your list, here are a few ideas for you to choose from.  Some may not look very glamorous, but any cook would be delighted to get a gift from this list.

Just click on the picture to take you to a link to purchase any item.

A Christmas Wish List for Cooks

1.  Heavy duty mixing bowls - perfect for tossing salads, mixing up cookie batter, or whisking vinaigrette





2.  KitchenAid mixer - of the things that can be beaten, blended, and whipped with this classic mixer





3.  Heavy duty half sheet pans - nothing beats good quality sheets for baking cookies and brownies





4. A good nonstick saute pan with lid - a kitchen necessity






5.  Cookie scoop - ideal for making professional looking cookies





 
6.  Wok - Makes quick stir fry dinners a breeze to prepare





7.  Ice cream maker - whip up a chilly summer treat in no time at all





8.  Metal measuring cups - all measuring needs





9.  Metal measuring spoons - for a pinch of that or a teaspoon of this





10. America's Test Kitchen Family Cookbook - my go-to cookbook





11. Classic bakeware - serve dinner with a little style


12.  A Year in Provence - all cooks love to read about food






* Note - not all items listed will qualify for Free Super Saver Shipping.

Merry Christmas to all and happy cooking!!

Chicken with Mushrooms and Spinach Casserole



Chicken with Mushrooms and Spinach Casserole

It was time to make dinner - again! - and I was on the hunt for something quick, easy and would use the cooked shredded chicken I had in the refrigerator.  Lo and behold, a recipe just happened to appear in my inbox that I tinkered with to become Chicken with Mushrooms and Spinach Casserole.

I subscribe to many recipe newsletters, and my inbox is typically sprinkled with recipes for breakfast casseroles, easy and healthy dinners, and the Top Ten side dishes of all time.  As I was clicking through my emails and trying to come up with something for dinner, a recipe caught my eye.  It was included in an email from Everyday Food and with a few changes, it was a welcome addition to our dinner table.

No Thank You Boy was his typical "no thank you" self.  He said it tasted like chicken soup without the soup.  He also commented that he doesn't like spinach or mushrooms, but he does like chicken.

"This would be my favorite without the vegetables," he added.

My Middle One liked dinner but was not a fan of the spinach.

"Spinach is kinda leafy and stringy when cooked.  I don't think it has much flavor.  But the chicken and mushrooms are really, really good.  And the crunchy bread on top is especially good.

I, unlike my dinner companions, loved the whole casserole.  It used ingredients I had on hand.  It was ready to eat in about 30 minutes.  It included the 4 major food groups.  And there was even some left for me to enjoy for lunch today.  I think that is a win-win all around.

Double the recipe.  You won't be sorry.

Chicken with Mushrooms and Spinach Casserole

adapted from this recipe 

serves 4

2 cups torn bread
2 tablespoons olive oil, divided
coarse salt and ground pepper
1 tablespoon butter
1 (10 ounce) package mushrooms, sliced
1 medium yellow onion, chopped
3 garlic clove, chopped
2 cups packed baby spinach
2 tablespoons white wine
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
2 cup shredded cooked chicken
pinch of nutmeg

Preheat oven to 450 degrees.

In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.

In a large saute pan, heat 1 tablespoon oil and the butter over medium-high. Add mushrooms, onion, and garlic and saute for 6 - 8 minutes.  Season with salt and pepper.  Add the spinach and cook, stirring, until wilted, 2 minutes. Add the wine and cook for 2 minutes.  Stir in the flour and cook for an additional minute until it is incorporated.  Stir in the milk and stir to combine.  Cook for 2 - 3 minutes or until the sauce thickens slightly.  Stir in the chicken, add the nutmeg, and season with salt and pepper.

Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Beef Tenderloin Stew



Beef Tenderloin Stew

When I am cooking for my EAT! personal chef clients, I occasionally get requests for a special or fancy version of beef stew.  Sometimes the traditional stew that includes cubed beef chuck roasts, carrots and potatoes cooked for a long time over low heat is the perfect meal for a cold winter night.  But especially during the holiday season, the entrees served to our friends and family have a little more flare.

Beef Tenderloin Stew is one such dinner that will impress your guests and not break the bank.  Even though the recipe calls for beef tenderloin - a pricey cut of meat - only 1 pound is used to serve 4 people.  Also, ask for the end cut or tail of the tenderloin from your butcher or at the grocery store.  It is typically less expensive than the center cut filet portions - sometimes as much as 50% less per pound.

After a quick sear of the meat, the remaining ingredients are sauteed and then simmered in a beefy sauce flavored with fresh herbs.  The cubed and seared beef tenderloin is added back in along with bright green peas and chopped parsley to give the stew a fresh taste.  A loaf of bread and a tossed salad round out the meal.

A note to all you cooks you like to get a jumpstart on dinner -- Beef Tenderloin Stew can be made ahead of time, cooled and refrigerated for up to 3 days.  Gently reheat over low heat, adding more beef stock if the sauce is too thick, until the meat and vegetables are just heated through.

Beef Tenderloin Stew

Serves 4

2 tablespoons olive oil, divided
1 pound beef tenderloin cubes, about 1-inch each
Salt and pepper to taste
1 medium onion, diced
3 garlic cloves, chopped
12 small or baby potatoes, quartered
8 ounces crimini mushrooms, quartered
2 large sprigs fresh thyme
1 tablespoon flour
1 tablespoon tomato paste
1 cup beef stock
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 cup frozen peas
2 tablespoons chopped fresh parsley

Heat a large pot over medium high heat and add 1 tablespoon of the oil. Dry beef with paper towels and season with salt and pepper. Add to pan and sear on each side for about a total of 3 - 4 minutes. Remove from pan and set aside.

Add the remaining oil to the pot and add the onion, garlic, potatoes, mushrooms, and thyme. Season with salt and pepper. Sauté for 6 – 8 minutes or until the onions and mushrooms begin to soften. Add the flour and stir until it is combined with the vegetables. Stir in the tomato paste, beef stock, vinegar, and mustard and bring to a gentle boil. Reduce to a simmer, partially cover pot and continue cooking for 20 – 25 minutes or until the potatoes are tender.

Return the meat to the pot and any accumulated juices and the peas. Heat through and season to taste with salt and pepper. Sprinkle with parsley and serve.

Serving suggestions – loaf of bread and a tossed salad with balsamic vinaigrette.

Chunky Vegetable and Bean Chili

Chunky Vegetable and Bean Chili

There will be lots and lots and lots of eating over the next few weeks.  And most of the food we will be noshing, gobbling, and devouring will be rich and heavy.  Why not have another option to offer the guests that will be dropping by albeit neighbors, college students on break, and numerous family members.

This vegetarian entree comes together in no time and tastes even better after it has had a day or two in the refrigerator for the flavors to meld.  Have sour cream, shredded cheddar cheese, chopped onions, hot sauce, and fresh cilantro on hand so guests can top their chili as they please.  Pick up a loaf of bread from your local bakery, and the meal is complete.  With a batch of Chunky Vegetable and Bean Chili in your refrigerator, you will always be ready to serve up a bowl of hospitality during the holiday season. 

Chunky Vegetable and Bean Chili

serves 8 - 10

2 tablespoons olive oil

1 large onion, about 2 cups chopped

4 large cloves of garlic, chopped

1 jalapeno, diced

1 red pepper, diced in large pieces

1 green pepper, diced in large pieces

1 yellow pepper, diced in large pieces

1 zucchini, diced in large pieces

1 yellow squash, diced in large pieces
2 teaspoons cumin
2 teaspoons chili powder
1 can (28 ounces) fire roasted tomatoes, diced
salt and pepper
1 tablespoon quick cooking polenta

2 cans (15 ounce) black beans, drained

1 can (15 ounce) red kidney beans, drained

Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red, green, and yellow peppers.  Saute for 6 - 8 minutes until the vegetables begin to soften and the onions are translucent.  Add the zucchini and yellow squash and saute for an additional 2 - 4 minutes.  Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt.  Bring to a boil and then reduce heat and simmer for 15 - 20 minutes.  Stir in the polenta and the cans of beans.  Heat through.  Season to taste with salt and pepper.

Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and chopped cilantro.

Note - This dish can be made ahead of time, cooled and stored in the refrigerator for 3 - 4 days.  It also can be frozen for up to 2 months.  Thaw in the refrigerator and reheat in a pot of low heat.

Fire Roasted Salsa Chicken and Fritos

Fire Roasted Salsa Chicken with Fritos

Every couple months, I stop by Restaurant Depot which is like a Costco for restaurant owners.  It is a huge warehouse of a place where shoppers push around rolling lumber carts instead of shopping carts because the 10 pound slabs of meat, 15 heads of lettuce, and countless 6 pound cans of crushed tomatoes would never fit in a regular cart.  I usually  pick up to-go type packaging for the meals I prepare for my EAT! clients along with a few other things that I really don't need, but are fun to buy.  Recent purchases have included 200 mini paper umbrellas like the ones put in tropical drinks, 50 bakery boxes so I can hand out my baked goods in style, a dozen individual cereal cups similar to the those in cafeterias, and 48 slider rolls just in case I am in the mood to make 48 sliders.

On my latest trip to this restaurant supply store mecca, my impulse purchase was the 50-count package of snack sized chips.  The box was loaded with Lay's Potato Chips, Sun Chips, Cheetos, Doritos, and Fritos.  After sending numerous bags to school in lunches, having a late night snack of Cheetos with a glass of red wine, and moving the huge box around my house as it is too large to store in my pantry, I decided it was time to use up those chips in a new recipe.  And with that, Fire Roasted Salsa Chicken with Fritos was created.

I had seen recipes for "Walking Tacos" where small bags of Fritos are crushed and filled with seasoned ground beef and topped with sour cream, shredded cheese and chopped tomatoes.  These portable treats are popular at many football concession stands and tailgates.  Always looking to change traditional recipes up just a bit, I tweaked the recipe and subbed grilled chicken in the recipe and served it for dinner on a busy night at our house.

I am happy to report that the meal was a success.  No Thank You Boy took one look at my latest dinner creation and proclaimed that it looked like something from a food truck.

"Very clever," he said.

As he has been a frequent watcher of The Great Food Truck Race on The Food Network, I took that as a compliment.  And he proceeded to eat Fire Roasted Salsa Chicken with Fritos 3 nights in a row and was disappointed when it was all gone when he requested for a fourth night.  He was especially fond of the easy clean up involved on his part.

Fire Roasted Salsa Chicken with Fritos is a fun dinner or would be great to serve at your next football viewing filled afternoon.  With the chicken and toppings prepared in advance, a quick reheat is all that is needed to assemble this Mexican inspired meal.

Fire Roasted Salsa Chicken with Fritos

Serves 8

2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon salt
olive oil
1 lime, cut in half
4 chicken breasts sliced lengthwise into thin cutlets

1 1/2 cups chopped onions
4 cloves of chopped garlic
2 cans Hunt's fire roasted diced tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons cumin
2 tablespoons hot sauce
1 cup corn

for serving -
8 snack sized bags of Fritos Corn Chips
sour cream
shredded cheddar cheese
chopped fresh cilantro

Preheat grill pan to medium high heat.  In a small bowl, combine the the 2 teaspoons each of cumin, smoked paprika, and chili powder along with the salt.  Rub chicken with olive oil, squeeze lime juice over it and then rub with the spice mixture.  Grill the chicken for about 3 - 4 minutes per side or until just cooked through.  Remove from grill and shred into bite-sized pieces.  Set aside.

In a large saute pan over medium high heat, add about 1 tablespoon of olive oil, onions and garlic.  Saute for 8 - 10 minutes or until the onions are softened and beginning to lightly brown.  Add the diced tomatoes, tomato paste, cumin, and hot sauce.  Stir to combine and continue cooking for 4 - 5 minutes until the mixture is slightly thickened.  Stir in the shredded chicken and corn and heat through.

To serve, cut each snack sized Frito bag open like a book.  Top chips with a generous amount of the salsa chicken, a dollop of sour cream, and some of the shredded cheese.  Sprinkle with cilantro.  Dig in!

Crock Pot Steak and Mushroom Stuffed Potatoes



Crock Pot Steak and Potatoes Baked Potato


I really want to use my crock pot more often.  It is such a wonderful notion that you can put a few ingredients in the pot and as you are out living your life it miraculously cooks dinner for you.  Really good crock pot recipes are hard to find and, I have a dozen on my blog as only the best ones I create make the cut.

After a day of personal cheffing, I am usually heading off to watch a cross country meet or volleyball game smack dab in the middle of my dinner preparation time.  There are many nights when we are eating dinner later than anticipated because of my lack of planning so I decided it was time to put my crock pot thinking cap on again.

No Thank You Boy is a fan of baked potatoes and steak so I set out trying to find a recipe that would include both of these foods.  And knowing that baked potatoes take 1+ hours in the oven, I knew that I would have to find another way to cook them as I am typically not home or I forget to put the potatoes in the oven so we end up eating dinner at 10 p.m.  Baking the potatoes ahead of time is not an option as I don't think they taste the same as when they just come out of the oven. 

Ah ha!  The crock pot can sit at home for me and do the work.  With a quick scrub, a few fork pricks and a wrap in foil, they are set for a day in the crock pot.

Russet potatoes snuggly wrapped in foil for their day in the crock pot

Looking for something hearty to top the potatoes with after their 8 hours in the crock pot, I prepared a mushroom and onion sauce with bite-sized slices of beef tenderloin and Crock Pot Steak and Mushroom Stuffed Potatoes were invented.  The sauce only takes about 15 - 20 minutes to make so it can easily be whipped up when you walk in the door after work, play and whatever else fills your day.  Or better yet, make the sauce the night before and just reheat it at dinner time.

Dinner will be on the table in no time at all.


Crock Pot Steak and Mushroom Stuffed Potatoes

serves 4

Note -- The potatoes I used very very large - about 7 inches long - and therefore took longer to cook than an average size potato which is about 5 inches long.  If you use a smaller potato than I did, I recommend setting your crock pot for about 5 - 6 hours on low.

4 large russet potatoes, washed and pricked with a fork

2 teaspoons olive oil
salt and pepper
2 beef tenderloin steaks, about 1 pound total
2 tablespoons butter
10 ounces (2 cups) quartered crimini mushrooms
1/2 cup thinly sliced onion
2 chopped cloves of garlic
1 teaspoon each chopped fresh thyme and sage
3 tablespoons red wine
3 tablespoons flour
2 cups beef stock
extra fresh thyme leaves for serving

In the morning (about 7 hours before dinner time), place the potatoes in the crock pot and set it for 8 hours on Low.  Place the lid on and let the crock pot do the work.  At this point, you can either wait until just before dinner time to prepare the mushroom, onion and steak sauce or better yet make it the night before.

Heat a large saute pan over medium high heat and add about 2 teaspoons of olive oil.  Season the steaks with salt and pepper and saute for about 4 - 5 minutes per side depending on thickness.  Cook the steaks to medium rare.  Remove steaks from pan and place on a plate.

In the same large saute pan over medium high heat, melt the butter then add mushrooms, onion and garlic.  Saute for about 8 minutes, stirring occasionally, or until the mushrooms and onions are lightly browned.  Add the thyme and sage and saute for 1 minute.  Deglaze the pan with the red wine and stir up any browned bits.  Cook for a minute or so.  Add the flour and stir to combine with the mushroom mixture and the flour is no longer visible, about 1 minute.  Slowly add the stock and stir to combine.  Bring to a boil then reduce the heat to medium low and simmer for 4 - 5 minutes or until the gravy is slightly thickened.

Meanwhile, thinly slice the steak into bite-sized pieces and add along with any of the accumulated juices to the sauce.  Stir to combine.  Continue simmering until the steak is just heated through.

To serve, remove potatoes from the crock pot and carefully unwrap.  The potatoes will be HOT.  Slice each potato lengthwise and slightly squish the ends together to open the potato.  Top each potato with about 1/4 of the steak and mushroom sauce and sprinkle with extra fresh thyme leaves.

Note:  I put the potatoes in the crock pot in the morning and made the sauce.  After the sauce cooled, I packaged it for the refrigerator.  At dinner time I heated it in a saute pan over low heat for 4 - 5 minutes before topping the potatoes.

Butternut Squash and Green Bean Risotto



Butternut Squash and Green Bean Risotto

I have never been a fan of making risotto.  The slow process of adding cupful by cupful of stock to the rice and stirring constantly until it is almost absorbed is painful for me.  I also either had the heat too high and the stock would absorb too quickly and I would end up with crunchy rice or the heat was too low and my risotto was a pot of mush.

Lo and behold I struck upon the perfect risotto recipe from an old issue of Bon Appetit magazine.  When I was working in a small cafe about 7 years ago, Butternut Squash and Green Bean Risotto was one of our go - to dishes during the Fall.  Since the kitchen of the restaurant was typically busy, this risotto that basically made itself was perfect for our menu.  And it was a client favorite too.

With it being a a rainy cool day, risotto was a perfect dinner for The Husband and I.  My Middle One and No Thank You Boy opted for the ever popular Pizza Bread - a long roll cut in half lengthwise, slathered with marinara sauce, topped with a mountain of mozzarella cheese and baked for 5 minutes in a 400 degree oven.  So gourmet.  Our risotto was quick to make with about 15 minutes of hands on time and another 20 minutes of occasionally stirring the simmering risotto.

The end result of creamy rice with chunks of tender butternut squash, bites of green beans, and a sprinkling of blue cheese on top was the bowl of goodness I remembered and loved.  Add a glass of chardonnay and dinner was complete.

Butternut Squash and Green Bean Risotto

serves about 5

adapted from this recipe from Bon Appetit February, 2005

7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Buffalo Chicken Nachos

Buffalo Chicken Nachos

A Sunday afternoon in the Fall is No Thank You Boy's favorite time of the year.  Football games continue one right after another from early afternoon all the way into the late evening.  And an integral part of watching football games for him is the eating of football food.

Nachos are on every sports restaurant/bar menu with the usual ingredients of tortilla chips, seasoned ground beef, beans, cheddar cheese, tomatoes, lettuce, sour cream, salsa and guacamole.  This version of the pseudo-Mexican snack is good enough on its own, but I decided to change up a few ingredients to suit No Thank You Boy's spicy taste buds and affinity for chicken.  Buffalo Chicken Nachos combine shredded chicken with Frank's Hot Sauce and cheddar and blue cheeses on top of blue and white corn tortilla chips.  After a few minutes in a hot oven, the nachos are topped with celery, tomatoes, and scallions.

It is only 2 days until Sunday.  Make sure you have the ingredients to make Buffalo Chicken Nachos and sit back and cheer on your favorite football team.

Buffalo Chicken Nachos

a large bag of tortilla chips - corn or blue corn or a combo of both
3 cups cooked and shredded chicken
5 tablespoons hot sauce, or more to taste
3 cups shredded sharp cheddar cheese
1 cup crumbled blue cheese
6 scallions, chopped
3 celery ribs, small dice
1 medium tomato, small dice
sour cream for serving
salsa for serving

Preheat oven to 425 degrees.  Line an 18 x 10 inch baking sheet with parchment paper.  This is not necessary but makes clean up much easier.  :)

Place a layer of tortilla chips in the baking sheet overlapping some of the chips.  Make sure the pan is full of chips.

In a bowl, combine the chicken and hot sauce.  Spread the chicken evenly over the chips and sprinkle with the cheddar cheese and blue cheese.  Bake for 6 - 8 minutes or until the cheese is melted.

Remove baking sheet from oven and sprinkle the scallions, celery and tomato evenly over the melted cheese.

Serve with sour cream and salsa.

Baja Pork Stir Fry



Baja Pork Stir Fry

 I like to subscribe to magazines.  Mainly food related magazines, but I also toss in a Real Simple or a Southern Living magazine into the pile to spice things up.  Many of the recipes I prepare are inspired by the recipes in these magazines, and I cook them for my family and personal chef clients.

Stir frys are an easy dinner to make as it is a one pot meal.  Add a pasta or rice and you will be eating dinner in no time at all.  Some people think that there is a lot of chopping involved in making a stir fry.  But once the ingredients are prepped, the actually cooking is a breeze.  And stir frys are very forgiving in that you can throw in any vegetables you have on hand and change up the seasonings to suit your tastes.

Baja Pork Stir Fry is a recipe pulled from a recent additional of Cooking Light magazine.  A little extra cumin, more chopped vegetables, and added heat from a whole jalapeno and dinner is ready.  Or as in the case when I made it for my EAT! personal chef client, dinner is waiting in the refrigerator.

Baja Pork Stir Fry is easy and quick to make.  Follow along with the recipe below and make it for your family tonight.

Baja Pork Stir Fry

adapted from this recipe in the Cooking Light, September, 2011 issue

serves 4

1/2 cup chicken stock
1 1/2 teaspoons cornstarch
1 teaspoon cumin
2 garlic cloves, chopped
1 1/2 pounds pork tenderloin, cut into 1 inch by 1/2 inch pieces
salt and pepper
olive oil
1 cup diced red onion
1 cup each thinly sliced red, yellow and green peppers
1 thinly sliced jalapeno pepper
1/2 pint cherry tomatoes, halved
1/4 cup chopped fresh cilantro

4 cups cooked jasmine rice, hot

Combine first 4 ingredients in a small bowl and set aside.

Season pork with salt and pepper.  Heat a large saute pan over medium high heat and add 2 teaspoons olive oil.  Add pork and cook for 3 - 4 minutes or until browned on all sides.  Remove from pan.

Heat pan over medium high heat and add 1 tablespoon olive oil.  Add onion, bell peppers, and jalapeno and stir fry for 3 - 5 minutes.  Return pork to pan along with chicken stock mixture and toss to combine.  Cook for 1 minute until sauce coats all the ingredients.  Stir in tomatoes and cilantro.  Serve over jasmine rice.

Breakfast Quinoa

Breakfast Quinoa

Everywhere you look today, there are articles, food products, and talk of eating gluten free.  More and more people are discovering that they have gluten intolerance and are eliminating or greatly limiting the foods they eat containing wheat. Luckily, I have no problem with gluten-loaded foods, and I am the first to grab a bagel or muffin to go along with my morning coffee.  But every once in a while I cook up a batch of Breakfast Quinoa when I am feeling the need for a different sort of hot breakfast.

Quinoa is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.  It cooks in a similar manner as rice.   Along with the many other gluten free foods available, quinoa and a less gluten diet seem to have the following health benefits:

•Weight loss

•Better energy

•Better sleep

•Clearer complexion

•Better mood

•Reduced joint pain

With school starting next week, who doesn't need a better mood and more energy to get though the day.  Shake up your morning and give Breakfast Quinoa a try.

Breakfast Quinoa

Any leftover quinoa can be stored in the refrigerator and reheated in the microwave for about 1 minute on 70% power before serving.


serves 2

1/2 cup toasted almond slivers
1/2 cup quinoa
1 3/4 cups water or milk
1/2 teaspoon cinnamon
pinch of salt
1 cup dried fruits (such as apricots, cranberries, raisins), chopped
2 tablespoons butter
1/4 cup brown sugar

In a medium sized saucepan, add almonds, quinoa, water or milk, cinnamon, and salt.  Bring to a boil, then reduce to a simmer and cover.  Cook for 15 - 20 minutes or until all the liquid is absorbed (just like when cooking rice).  Remove from heat and stir to fluff.

To serve, place about 1 cup of the cooked quinoa in a bowl and top with 1/4 cup of the dried fruits, about 2 teaspoons of butter and a tablespoon of the brown sugar. 

Sweet Onion Chicken Teriyaki Sandwich

Sweet Onion Chicken Teriyaki Sandwich

A new Subway opened in our town about 4 months ago. What a hoopla surrounded the shiny, new dining option as there is only one (a Burger King) fast food joint in our community. My kids love a good Subway sandwich just as much as the next teenager and, No Thank You Boy favors the sweet onion chicken teriyaki sandwich. What is not to love about a footlong squishy white roll loaded with teriyaki sauced chicken, lettuce, tomato, and onions all slathered in a sweet onion sauce?

I like a good fast food meal, albeit infrequently, just as much as the next person. Just last week I had my bi-annual Big Mac Value Meal. Being that I like to recreate many meals I have tried at restaurants, (example #1 - The Mini Mac), it was time I made Subway's Sweet Onion Chicken Teriyaki sandwich.

I Googled, Yahooed, and Binged my way around the World Wide Web as I searched for the recipe that would recreate Subway's famous sandwich.  With bits and pieces from the recipes I found through my search, I struck upon the rendition that I thought would recreate the sandwich the best.  My recipe included grilling the chicken which was marinaded in a homemade teriyaki sauce and serving it on long soft white rolls with a quick-to-make sweet onion sauce, shredded lettuce, and sliced tomatoes and onions, was deemed a success by No Thank You Boy and My Middle One.

"It is good.  Really good.  Even better than the chicken teriyaki sandwich at Subway.  The sauce is not as sticky sweet.  I like this one even more than the one at Subway."

--No Thank You Boy, August 10, 2011

Success!  I prepped the sandwich ingredients in the late afternoon so when dinner time rolled around, all I had to do was reheat the chicken (just like they do at Subway) and assemble the sandwiches.  And with all the ingredients packaged up for the refrigerator, the kids could make their own sandwiches the next day for lunch while I was at work.  Yea!

Sweet Onion Chicken Teriyaki Sandwich

serves 4

1 pound boneless chicken breast, cut in thin strips

teriyaki marinade --
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon dried minced onions
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

sweet onion sauce --
1/2 cup light corn syrup
1 tablespoon dried minced onions
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch of pepper

4 sub rolls
shredded lettuce
sliced tomatoes
sliced onions
sliced cucumbers

In a large resealable bag, place the teriyaki marinade ingredients and the chicken.  Let chicken marinate for about 1 hour.

Meanwhile, in a small sauce pan over medium high heat, combine the sweet onion sauce ingredients.  Bring to a boil while stirring to combine.  Add 2 tablespoons of water and stir.  Set aside.

Heat a grill or grill pan to medium high heat.  Remove the chicken from the marinade and grill for 2 - 3 minutes per side or until cook through.

To serve, slice rolls and top with chicken and desired toppings.  Drizzle with the sweet onion sauce and enjoy!

A Leaner Chicken Parmesan

A Leaner Chicken Parmesan

Who doesn't love a good Chicken Parmesan?  Tender chicken cutlets are coated with a crispy breading and covered in a tomatoey marinara and ooey gooey cheesy goodness.  These days, many people are looking for healthier versions of their favorite dishes without losing any of the flavor that they love.  Have your Chicken Parm shed the breading and viola --  A Leaner Chicken Parmesan.

After making A Leaner Chicken Parmesan for my personal chef client today, I decided that it would be a dinner my family would enjoy.  And for the first time in about a month, our whole family was home at dinner time.  Besides the slap fight between My Middle One and No Thank You Boy, it was relatively calm around our kitchen island as we ate and discussed our day's events (My Oldest going to Zumba, No Thank You Boy's aching hamstrings from his first day of cross country practice, and My Middle One's major accomplishment of painting her nails purple).  After having first and seconds of the chicken parm, the kids begrudgingly cleared the dishes, emptied the trash and loaded the dishwasher, I packaged up the few extra pieces of chicken so there will be leftovers for the kids to reheat on the days I am working.

I have to say this recipe will be in our dinner rotation on a frequent basis.  And I don't think I will hear too many complaints.

A Leaner Chicken Parmesan

serves 4

adapted from this recipe

Grilled herb chicken breasts are covered in a simple marinara sauce and topped with fresh mozzarella and Parmesan cheese.  The final step of melting the cheese can be done on your outdoor grill so you will not need to heat up your oven on a warm summer day.

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 chopped garlic cloves
salt and pepper
1 (28-ounce) can whole Italian plum tomatoes
6 large fresh basil leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 (3 ounce each) thin chicken cutlets
8 slices fresh mozzarella
1/2 cup grated Parmesan cheese
1/2 lb angel hair pasta, cooked, drained and kept warm (skip to make gluten free)

Preheat oven to 450 degrees.

In a small saucepan over medium heat, add 2 tablespoons olive oil, onion, garlic, and a pinch of salt and pepper.  Saute for 6 - 8 minutes until the onions are translucent.  Add the tomatoes, crushing first in your hand and the basil leaves.  Stir to combine and simmer for 15 minutes.

Meanwhile, heat a grill or grill pan to medium high heat.  In a small bowl, add the remaining 2 tablespoons olive oil, rosemary, thyme and parsley.  Season the chicken with salt and pepper and brush both sides with the herb oil.  Grill for 2 - 3 minutes per side or until just cooked through.  Remove to a rimmed baking sheet. 

Spoon some of the marinara sauce over each cutlet and top with a mozzarella slice and a sprinkle of Parmesan cheese.  Bake in oven until the cheese melts.  Alternately, return chicken to the grill and cover.  Remove after a minute or 2 when the cheese has melted.  Serve on top of the pasta with the extra marinara sauce.

Note -- this dish can be made ahead until the step right before the chicken is put in the oven.  Cool the marinara and cheese topped chicken and package for the refrigerator.  When ready to serve, heat in oven for 10 - 15 minutes until cheese is melted and the chicken is heated through.

Mediterranean Grilled Chicken Salad with Feta

Mediterranean Grilled Chicken Salad with Feta

Every once in a while I hit upon a recipe that is amazing.  Most of my recipes come about by trial and error and Mediterranean Grilled Chicken Salad with Feta is one such recipe.  It is a combination of two recipes with a few extra ingredients thrown in.

Clients hire me as a personal chef for many reasons such as special diets, a fear/dislike of grocery shopping and cooking, and busy work and personal schedules and they would like to eat healthy, home cooked meals and not drive thru or restaurant food.  The main advantage of having EAT! in your kitchen for a few hours is that you get fresh, home made meals, snacks, salads, and whatever else you would like that are personalized to your tastes.  There is no set menu like at a restaurant so your dining options are limitless.

I cook for today's EAT! client on a weekly basis.  A typical menu includes a variety of entrees and sides for dinners for the week, ingredients for making sandwiches for daily lunches and a salad of some sort.  This week my client will be enjoying my latest creation of Mediterranean Grilled Chicken Salad with Feta.  Grilled chicken is tossed with a chimichurri dressing along with kirby cucumbers, cherry tomatoes, scallions, chickpeas, fresh dill and feta cheese.  The salad will stay fresh for a few days in the refrigerator.

Toss up a batch of Mediterranean Grilled Chicken Salad with Feta and be your own personal chef.  Unless you want EAT! to do it for you  ;) 

Mediterranean Grilled Chicken Salad with Feta

serves 4

for chimichurri dressing -
1 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 tablespoons red wine vinegar
3 garlic cloves
1/2 jalapeno
salt and pepper
1/4 cup olive oil

for the salad --
olive oil
1 1/2 pounds chicken tenders, cut in bite-sized chunks
1/4 cup chopped fresh dill
1 (10 ounce) can chickpeas, drained and rinsed
1 kirby cucumber, seeded and chopped
4 scallions, sliced
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
1/4 lemon

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper.  Pulse to combine.  Drizzle in olive oil and process until dressing is slightly creamy but still coarse.  Transfer to a bowl and set aside.  ** Note -- This recipe makes more dressing than needed for the salad.  Store remaining dressing in a covered dish in the refrigerator for about a week.  Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat.  Add a small drizzle of olive oil and the chicken.  Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through.  Transfer to a large bowl.  Toss with about 3 - 4 tablespoons of the dressing.  Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese.  Squeeze lemon over salad and toss to combine.  Add more dressing if you would like.  The salad can be served immediately or chilled.

Chicken with Asiago, Prosciutto and Fresh Sage

Chicken with Asiago, Prosciutto and Fresh Sage

Summertime is for grilling.  But it is also handy to have a quick and delicious dinner recipe that has a minimal amount of prep and cooking time.  With Chicken with Asiago, Prosciutto and Fresh Sage, you will be in the kitchen for less than 20 minutes with plenty of time to enjoy dining al fresco.

Thin chicken cutlets are sauteed to a golden brown and then topped with asiago cheese and salty prosciutto.  A few minutes in the oven adds a slight crisp to the Italian dry-cured ham and melts the cheese.  A simple pan sauce of white wine, fresh sage and lemon completes the entree.  Pair it will roasted red potatoes and a green salad topped with a balsamic vinaigrette and dinner is served.

Spend more time enjoying dinner and less time cooking.

Chicken with Asiago, Prosciutto and Sage


serves 4 - 6

adapted from this recipe

6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
flour (leave off to make gluten free)
salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup asiago cheese
6 thin prosciutto slices
2/3 cup dry white wine
2 teaspoons minced fresh sage
squeeze of fresh lemon juice
whole sage leaves (for garnish)

Preheat oven to 375 degrees.

Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat. Add chicken breasts and saute until brown, turning once about 5 minutes. Transfer chicken to rimmed baking sheet; reserve the saute pan. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with a prosciutto slice and a little bit more of the cheese. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes.  Add a squeeze of lemon juice. 

Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.

Note - this entree can be made ahead of time.  Prepare the recipe to just before putting the chicken in the oven.  Cool prosciutto and asiago topped chicken.  Then store in refrigerator.  Cook in oven according to recipe and add about 5 minutes to the cooking time to make sure chicken is heated through.

Pesto Gnocchi with Shrimp and Broccoli

Pesto Gnocchi with Shrimp and Broccoli



I thought our home life could not be much busier than it was during the school year.  I was wrong.  The last week of school and the following week were jammed with state high school softball games and a championship, two graduations, numerous parties, packing for a trip to Costa Rica for My Middle One, visiting the grandparents at the Jersey Shore, and planning and cooking for my EAT! clients.  Needless to say, dinner prep for my own family fell be the wayside.

I threw together a quick dinner one night after work, and I must say a tasty one too.  Gnocchi, a bag of frozen wild shrimp, a few cups of fresh broccoli florets, a couple tablespoons of pesto and a handful of Parmesan cheese all came together for a satisfying dinner in all of about 15 minutes.

Even if your schedule has your family running in many different directions, a nutritious and pleasing dinner is only minutes away.

Skip the drive thru.  Make dinner at home tonight.


Pesto Gnocchi with Shrimp and Broccoli

serves 4

1 pound gnocchi, I like De Cecco Potato Gnocchi
1 1/2 pounds extra large (21 - 25 per pound) shrimp, peeled and deveined
3 cups broccoli florets
2 - 3 tablespoons pesto, I like De Cecco Pesto alla Genovese
Parmesan cheese, for serving

Cook gnocchi according to the package directions.  Drain and and place in a large bowl.

Fill the same pot with 2 quarts of water and bring to a boil.  Add shrimp and broccoli and cook for 3 - 4 minutes, until the shrimp is just cooked through and the broccoli is tender crisp.  Drain and pour into bowl with gnocchi.

Add 2 tablespoons of pesto to the gnocchi, shrimp and broccoli and toss to coat.  Taste and add more pesto if desired.  To serve sprinkle with Parmesan cheese.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli



Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

Sometimes I stumble upon a dish that is so easy to prepare and loaded with flavors that I make it for all my EAT! clients in one week as well as for my family.  Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli was the Dish du Jour last week and it will be showing up on our family dinner table very soon.

My Oldest loves pasta alfredo with chicken.  She requests it frequently for dinner and orders the cheesy entree when it appears on a restaurant menu when we are dining out.  Since it is a dish that is typically very high in calories and loaded with cheese and butter, I do not make it as often as she would like.  I have been searching and testing different versions of her favorite dish as I tried to hit upon the creamy, cheesy flavor without all the fat and calories.

Lo and behold!  I have found just such a recipe.  A multitude of flavors abound in this one dish entree loaded with chicken, smoky kielbasa, sauteed onions, mushrooms, and red peppers and just barely cooked broccoli.  Tossed with bowtie pasta and a just enough Parmesan sauce to hold everything together, this dinner will be a hit every time you serve it.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

serves 4

2 cups bowtie pasta
1/2 cup low-fat evaporated milk
1/4 cup Parmesan cheese, shredded
1 egg yolk
4 teaspoons olive oil, divided
3/4 pound chicken tenderloins, cut in small chunks
2 cups sliced mushrooms
1/2 cup diced onion
1  cup diced red pepper
2 chopped garlic cloves
1/2 pound kielbasa, sliced in half moons
2 tablespoons white wine
2 cups broccoli florets, blanched
salt and pepper
extra Parmesan cheese for serving
thinly sliced scallions for serving

In a large pot of boiling water, cook the pasta according to the package directions.  Drain and set aside.

In a small bowl, whisk together evaporated milk, cheese, and egg yolk.  Set aside.

In a saute pan over medium high, add 2 teaspoons of olive oil and saute the chicken until cooked through and lightly browned, about 4 - 5 minutes.  Remove from pan.

In the same saute pan over medium high heat, add the remaining olive oil, mushrooms, onion, red pepper, and garlic.  Saute for 3 - 4 minutes.  Add the kielbasa and continue to saute for an additional 3 - 4 minutes.  Add the wine and cook until it almost evaporates.  Add the evaporated milk mixture and stir until it begins to thicken.  Add bowtie pasta, chicken, and broccoli and toss gently to coat.  Season with salt and pepper and serve with extra Parmesan cheese and scallions sprinkled on top.

Grilled Steak with Mango Watermelon Relish

Grilled Steak with Mango Watermelon Relish

After a busy Memorial Day weekend loaded with eating and drinking and parties, I was on the hunt for an easy dinner for Monday evening.  I don't like to shop at the last minute for dinner so I hit the grocery store early on Friday morning so I wouldn't be fighting the crowds loading up on hotdogs, hamburgers, potato salad, and red, white and blue sprinkled sugar cookies on Saturday and Sunday.  I filled my refrigerator with chicken, ground beef, and steaks and a variety of fruits and vegetables ensuring that I would have the ingredients needed to come up with with meals throughout the weekend.

A few items I picked up at my newly renovated Shoprite were flank steak, a whole watermelon, a couple mangoes, asparagus, and a half dozen ears of corn.  The sweet and savory food combinations are a favorite of mine so I set about developing a recipe to use the meats and fruits and vegetables I had on hand and which was easy to throw together.

Grilled Steak with Mango Watermelon Relish is a marriage of a slightly salty and savory grilled steak and a cool, sweet relish with a bite from diced red onion.  My family is not a fan of what they call "sweet meat" (meats combined with fruit) so I was the only one who enjoyed the steak with the fruit relish.  No worries as many of my dinners can be suited to the tastes of the diners.  Since my family opted out of the mango relish, they were able to have the grilled steak which benefited from the soy sauce and bourbon marinade.  With sides of steamed asparagus, corn on the cob, and some pasta salad leftover from a party on Sunday, dinner was a success.

If you are on the lookout for a new way to serve a grilled steak, give Grilled Steak with Mango Watermelon Relish a try.

Grilled Steak with Mango Watermelon Relish

serves 4

for marinade --

1/4 cup soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
juice of 1 lime
2 tablespoons brown sugar
2 garlic cloves, chopped

1 flank steak, about 1 3/4 pounds

for relish --

1 mango, diced
1/4 cup cucumber, diced
1/2 cup watermelon, diced
2 tablespoons red onion, diced

In a large resealable bag, combine the soy sauce, bourbon, Worcestershire sauce, lime juice, brown sugar, and garlic.  Add the steak, seal bag and marinate for 30 minutes at room temperature or 2 - 4 hours in the refrigerator.

Meanwhile, combine the mango, cucumber, watermelon and red onion in a small bowl.  Set aside.

Heat grill to medium high heat.  Grill the steak for 3 - 5 minutes per side.  Do not overcook the steak or it will be tough.  Flank steak is best served medium rare.  Remove from grill and allow to rest for 5 minutes.  Slice thinly against the grain and serve topped with the relish.

Chicken Rollatini with Spinach and Italian Cheeses

Chicken Rollatini with Spinach and Italian Cheeses

An impressive dinner that is oh so easy to prepare.  The prep for Chicken Rollatini with Spinach and Italian Cheeses takes about 20 minutes.  And in the time it takes to bake in the oven, you can toss a salad and slice a loaf of bread to go along with this family-pleasing entree.

BTW - These tasty chicken bundles reheat beautifully so make a few extras to have on hand for the hectic and hurried dinner times around your house.

Chicken Rollatini with Spinach and Italian Cheeses

inspiration for this recipe came from here
serves 4

olive oil spray
1/2 cup mozzarella cheese, shredded, divided
5 ounces (1/2 of a 10 ounce package) frozen chopped spinach, thawed and squeezed dry of liquid
1/3 cup ricotta cheese
4 chicken breasts, boneless and skinless, pounded to 1/4 inch thickness
salt and pepper
1 cup seasoned panko bread crumbs
1/4 cup Parmesan cheese, grated
2 eggs, beaten
1 1/2 cups of your favorite marinara sauce, heated

Preheat oven oven to 450 degrees. Lightly coat a baking dish with olive oil spray. Set aside.

In a small bowl, combine 1/3 cup of the mozzarella cheese, spinach, and ricotta cheese. Set aside.

Lay chicken flat on a work surface and sprinkle with salt and pepper. Spread about 3 - 4 tablespoons of the spinach mixture on the chicken and roll up starting at the narrow end. Repeat with remaining chicken.

Place panko and Parmesan cheese in a shallow dish and eggs in another shallow dish. Dip the chicken rolls in the egg and then the panko and place seam side down in the baking dish. Lightly spray chicken with olive oil.

Bake for 20 - 25 minutes or until chicken is just cooked through and the filling is hot and bubbly.

To serve, place about 1/4 cup of the marinara sauce on a plate and top with the baked chicken. Sprinkle with remaining mozzarella cheese. Serve with additional marinara sauce.

Peanut Butter Power Bites

Peanut Butter Power Bites

I am teased by my family that I don't need a cellphone.  More times than not, I miss their calls or fail to answer their text messages.  It is not that I am always ignoring them, but there are times I don't want to be so...accessible.

But today while I was cooking for a new EAT! client, my phone vibrated with 2 test messages within minutes of each other.  Being that it was during school hours and both messages were from my daughters, I decided to take a look at them.  The girls texted me saying how much they and their friends loved the Peanut Butter Power Bites I packed in their lunches.  A friend of one of my daughter's (and a frequent dinner guest at our house) even stated that she would do anything to get a few more of the crunchy and chocolatey peanut butter treats.

I made a batch of 50 Peanut Butter Power Bites yesterday afternoon and there are about 15 left.  It looks like it is about time to make some more.

Peanut Butter Power Bites

adapted from this recipe in the April, 2011 All You magazine

makes 50

4 tablespoons butter
1 1/3 cups peanut butter
1/2 cup confectioners' sugar
1/3 cup honey
2 teaspoons vanilla extract
3 cups Rice Krispies cereal
2 1/2 cups oats
1 cup mini chocolate chips

Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.

Stir in the chocolate chips. Form mixture into 1-inch balls, pressing tightly to form balls. Store in refrigerator.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

Who does not love dinner on a stick?  Look at how tasty the kebabs in the photo look.  It's supper on a skewer.  And Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce combines a meal on a skewer with a popular and always favorite cuisine - Asian.

Without further adieu.......Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

makes 16 skewers, serves 6 - 8

Get a jump on making this recipe early in the day.  Marinate the chicken, cut up the vegetables, and make the teriyaki sauce in the morning.  At dinner time, skewer and grill chicken and vegetables.  Serve with basmati rice to complete the meal.

3 pounds of chicken tenders cut in 1-inch cubes

marinade --
juice on 1 lemon
1/4 cup soy sauce
1 tablespoon ginger root, chopped
2 garlic cloves, chopped

teriyaki glaze and dipping sauce --
1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch

1 green pepper cut in 1 inch pieces
1 yellow pepper, cut in 1 inch pieces
1 red onion, cut in 1 inch pieces

In a large resealable bag, add the chicken and marinade ingredients.  Seal and squish the bag to combine the mariande with the chicken.  Let marinate for an hour at room temperature or up to 6 hours in the refrigerator.

In a small saucepan over medium high heat, combine the 1 cup water, soy sauce, ginger and garlic powders, honey, and brown sugar.  Bring to a boil and cook for 2 - 3 minutes.  In a separate small bowl, combine the 1/4 cup water and cornstarch.  Add the cornstarch mixture to the saucepan and continue to cook for 3 - 5 minutes or until slightly thickened.  Remove from heat and set aside.

Heat grill or grill pan to medium high.  Remove chicken from marinade (discard marinade) and skewer alternately with the peppers and onions.  Grill for about 3 - 5 minutes per side basting with 1/2 of the teriyaki glaze during the final minutes of cooking.  The chicken should be just cooked through and the vegetables slightly charred.  Remove the skewers from the grill and serve with the remaining teriyaki dipping sauce.