teriyaki Archives - For the Love of Food

Grilled Teriyaki Duck Kabobs #CookoutWeek

Nicole Hood — Sat, 30 Jun 2018 13:00:00 +0000

Today is the last day of CookoutWeek and we went all out with a delicious grilled meal last night!

On the menu: Grilled Teriyaki Duck Kabobs with brown rice, steamed broccoli, and leftover Peach Cobbler for dessert!

These flavorful duck kabobs are made with tender Maple Leaf Farms duck breasts, fresh pineapple, sweet onion, and crunchy peppers and glazed with a sweet teriyaki sauce.

Check out the recipe below!

Maple Leaf Farms is a fourth generation family-owned poultry company. This year they are celebrating their 60th anniversary. I have cooked their duck products for years, my favorite being their roasted half duck and duck bacon! Today I have teamed up with them for CookoutWeek to make my family’s favorite, Grilled Teriyaki Duck Kabobs .

Connect with Maple Leaf Farms

http://www.mapleleaffarms.com

Facebook: http://www.facebook.com/Maple.Leaf.Farms.Duck

Twitter: https://twitter.com/MapleLeafFarms

Instagram: https://www.instagram.com/mapleleaffarms/

Grilled Teriyaki Duck Kabobs

Makes 5-6 kabobs

Ingredients

2 7.5 oz. Maple Leaf Farms All Natural Boneless Duck Breast
1/2 Ripe Fresh Pineapple peeled, cored, and cubed
1 red bell pepper cored, seeded, and cut into large chunks
1 orange bell pepper cored, seeded, and cut into large chunks
1 small sweet yellow onion cut into large chunks
1 cup teriyaki sauce

Instructions

Remove skin from duck breasts and discard {or go ahead and grill it too separately}.
Cut duck breast into 2-inch chunks.
Using metal or wooden large skewers {soak wood for 30 minutes before grilling}thread duck, pineapple, bell peppers and onions.
Baste with teriyaki sauce all over.
Place on a preheated grill for 10 minutes, covered. Flip once, adding more sauce if needed.
Serve warm with rice and additional teriyaki sauce.

For this recipe I used two large Maple Leaf Farms duck breasts.

They are individually packaged which I love!

Make sure they are thawed and remove the skin.

Cut it into large 2 inch cubes.

Fresh pineapple is one of my favorite summer fruits.

I use large chunks for this recipe.

Cube peppers and sweet onion too.

You could also add mushrooms or broccoli.

Using metal or wooden large skewers for the kabobs.

If using wood soak for 30 minutes before grilling.

Thread duck, pineapple, bell peppers and onions on skewers.

I used about 3 cubes of duck on each

Baste with teriyaki sauce all over.

The king of the grill loves cooking outside all summer long!

Time to get our grill on!

Place on a preheated grill for 10 minutes, covered.

Flip once, adding more sauce if needed.

How amazing do these look?!

Serve warm with rice and additional teriyaki sauce.

An InLinkz Link-up
This review was made possible by the PinterTest Kitchen and Maple Leaf Farms. I was provided product to facilitate this post, but all opinions stated are 100% mine.

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Teriyaki Bacon Wrapped Scallops

Nicole Hood — Fri, 06 Apr 2018 00:00:00 +0000

Growing up in Florida I, not surprisingly, have been eating seafood since before I could walk.

I like it all and I am trying to raise my kids the same way. Try everything, be open minded.

We are a foodie family after all.

So today I am sharing a seafood recipe my father has made for me many times. These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!

Give them a try. My kiddos gobbled them up at Easter and made this Mama proud.

Easter scallop appetizers were given two thumbs up from Stella.

This appetizer should be on every seafood lover’s holiday menu!

Check out my newest video!

Teriyaki Bacon Wrapped Scallops

Makes 24 servings

Ingredients

12 jumbo sea scallops cut in half width wise
1/2 cup teriyaki marinade I like Mr Yoshida's
12 strips of bacon cut in half and partially cooked

Instructions

Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
Preheat oven to 450 degrees.
Add bacon to a large skillet and cook halfway, flipping once. Drain.
Remove scallops from marinade.
Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
Thread a toothpick through the bacon and scallop to secure.
Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.
Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
Serve warm as an appetizer.

Start with jumbo sea scallops. The bigger, the better!

Cut them in half width wise.

Use a sharp knife and be careful not to rip the meat.

Now you have 24 scallop appetizers ready to be marinaded.

I love this brand, Mr Yoshida’s, for marinading. It is the bomb. Trust me.

Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.

Add bacon to a large skillet and cook halfway, flipping once. Drain.

Remove scallops from marinade.

Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.

Thread a toothpick through the bacon and scallop to secure.

Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.

Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.

Serve warm as an appetizer. I bet you can’t eat just one!

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Harvestland Chicken Teriyaki Meatballs

Nicole Hood — Mon, 16 Feb 2015 02:54:00 +0000

Meatballs are a popular dish in our house mainly because they are fast and easy and my sometimes picky toddler loves them. My whole family loves Asian flavors so I thought I would make simple Chicken Teriyaki Meatballs for dinner tonight. These meatballs have just 5 ingredients and the whole meal is made in less than 30 minutes!

The folks over at Harvestland and MomsMeet sent me a gift box of coupons to use so I stocked up on Harvestland whole chicken, chicken breasts, chicken thighs, ground chicken, and ground turkey for all my recipes over the next month. It’s all available at my local Wal-Mart and it’s long been my preferred brand for my family. Their products are fresh, all natural, cage free, and hormone and steroid free. I feel good knowing I am feeding my family the best.

Their motto: HARVESTLAND® antibiotic-free meat is pure and simple, like your ancestors would have eaten. So dig in, your ancestors would be proud.

This is a sponsored post by Harvestland and Momsmeet.com, but as always all opinions are mine.

Harvestland Chicken Teriyaki Meatballs

Makes 18 meatballs

Ingredients

1 lb ground Harvestland chicken
1/4 cup plus 1 tbsp green onions diced
1 egg beaten
1/4 cup Panko breadcrumbs
1/4 cup teriyaki sauce I like Mr. Yoshida's
2/3 cup chicken broth
olive oil
Jasmine rice cooked

Instructions

Preheat oven to 350 degrees.
Mix together ground chicken, 1/4 cup green onions, egg, 2 tbsp teriyaki sauce, and panko breadcrumbs in a bowl until well combined.
Scoop out a small palm sized amount (about 2 tbsp) in your hand and roll into a meatball. Place on a lined tray or plate until all meatballs are rolled out.
In a large skillet over medium heat add a large swirl of olive oil to coat the bottom evenly.
Gently place meatballs in the pan, spacing slightly and not overcrowding (I usually cook about 8-10 at a time).
Let the meatballs sizzle and cook for about 3-4 minutes until browned on one side then flip over and cook until browned on the other side.
Add about 1/3 cup chicken broth to the pan (enough to cover the bottom).
Now you can either place the skillet in the oven, which is what I like to do, (I use a oven safe cast iron pan) and let the meatballs finish cooking in the oven for about 5 minutes.
Or you can lower the heat on the stove to med-low, cover with a lid, and let the meatballs simmer on the stove top until the liquid is evaporated (about 5-10 minutes).
Add the meatballs to a platter or dish, baste with 1 tbsp Teriyaki sauce, and cover to keep warm.
Repeat the cooking process with remaining meatballs.
Serve warm on top of hot Jasmine rice and with a side of veggies (like my Lemon Parmesan Roasted Broccoli).
Garnish with 1 tbsp green onions (and more teriyaki sauce if you'd like).

Ground chicken and turkey are a staple in our house. I love that Harvestland products are hormone and steroid free so I know I am feeding my family fresh, all natural food.

Along with the ground meat all you need for these flavorful meatballs are four ingredients:

1 egg, 1/4 cup green onions, 1/4 cup panko breadcrumbs, and 2 tbsp teriyaki sauce.

Mix all ingredients together in a bowl until well combined.

Scoop out and roll into small meatballs (about 2 tbsp worth of mixture per ball).

Heat a large skillet over medium, add olive oil to coat the bottom, then add meatballs.

I cook mine in batches depending on the size of my pan.

Flip after cooking for 3 minutes and brown on the other side.

Then add 1/3 cup of chicken broth to the pan.

Place in the oven at 350 degrees and let cook for another 5 minutes until cooked through or

leave on the stove top, turn heat to med-low, and cover. Let cook for 5-10 minutes until the liquid is mostly evaporated.

While the meatballs cook, I make a pot of sweet Jasmine rice to serve with them.

Remove to a plate, baste with additional teriyaki sauce, cover to keep warm,

and repeat with remaining meatballs.

Serve on top of hot jasmine rice and garnish with green onions.

I like to serve my Teriyaki Meatballs with a side of Lemon Parmesan Roasted Broccoli.

A healthy, hearty dinner for the whole family made in under 30 minutes!

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Crispy Tofu and Teriyaki Vegetable Stir Fry

Nicole Hood — Tue, 21 Jan 2014 00:29:00 +0000

Happy Meatless Monday!

I was craving a stir fry the other night so I threw this together with the ingredients I had in the fridge. This was the first time I have ever made a stir fry without meat and I was pleasantly surprised at how delicious and filling it was! This was also the first time I made crispy tofu.
I have had it and loved it at restaurants but I finally attempted it at home and it came out perfect!
This dish was a home run all the way!

Crispy Tofu and Teriyaki Vegetable Stir Fry

Makes 2 servings

Ingredients

12-14 oz pkg Firm or Extra Firm Tofu drained and cut into 1/2 inch cubes
3 oz can baby corn or approx 1/3 of a full size can, drained
1/2 cup red bell pepper seeded and chopped
1/2 cup yellow onion chopped
1/2 cup carrots peeled and chopped
1/2 cup approx 5-6 mushrooms, chopped
1/3 cup approx 3 stalks, green onions, diced
3 oz 1/2 pkg oriental egg noodles (I use Chuka Soba brand), cooked and drained (reserve 1/2 cup pasta water)
2 cloves garlic pressed
1 tbsp ginger fresh or paste
1 tbsp sesame oil I use Devo Oil Japanese Toasted Sesame Oil
1 tbsp canola oil
2-3 tbsp teriyaki sauce of your choice I use Mr. Yoshida's Sweet Teriyaki

Instructions

Heat a non stick skillet over medium and add 1 tbsp canola oil.
Press tofu with a few paper towels to make sure you have removed as much liquid as possible then add cubed tofu to the skillet.
Brown on each side, approx 5 minutes each, then remove to a paper towel lined plate to drain.
Using the same skillet over medium add 1 tbsp sesame oil and add all chopped veggies (except corn and green onions). Sauté until softened but still crisp, about 5-7 minutes.
Add garlic, ginger, and corn and cook for another 30 seconds. Mix well, adding more oil if necessary.
Finally add teriyaki sauce, tofu, and cooked noodles (if they are stuck together mix with reserved pasta water to loosen, then drain, and add to skillet), tossing to coat and warm.
Remove from heat, garnish with green onions, and serve.

Because of the prep involved with chopping all the veggies I like to prepare (peel and chop) them all before

and add them to a large freezer bag (except green onions and baby corn) and refrigerate until ready to cook.

This saves lots of time later!

I have never mastered crispy tofu until now!

The trick: Firm or extra Firm Tofu, completely drained and pressed with a stack of paper towels to remove extra liquid!

Then just simply cube and sear on both sides in a hot non stick skillet with a tbsp of oil. Drain on a plate until ready to mix into stir fry.

Devo Olive Oil has long been a favorite in my kitchen and I was stocked this month when they went me a sample of their Japanese Toasted Sesame Oil to try. Perfect for this stir fry! However, I did use only a tbsp of Sesame Oil and a tbsp of canola oil because the flavor can be overpowering if you use too much.

Check out Devo Olive Oil here

I used a 1/2 pkg of my favorite Oriental Egg Noodles (find them at most grocery stores).

I use these noodles in a lot of my recipes including PF Changs Spicy Pork Dan Dan Noodles and Thai Coconut Curry Soup.

Cook according to pkg instructions, drain, and reserve 1/2 cup pasta water.

Here’s a tip: When cooking pasta, that may sit for a while and possibly stick together, before incorporating with the rest of the ingredients, reserve 1/2 cup pasta water before draining the pasta. This way before serving or mixing the pasta with the rest of the ingredients, you can pour the reserved water over the sticky pasta and toss and loosen easily!

Add 1 tbsp sesame oil to a non stick skillet (or a Wok) over medium heat. Add all chopped veggies (except baby corn and green onions). Saute until softened but still crisp, about 5-7 minutes. Add garlic, ginger, and baby corn (you can add more oil if needed) and cook for another 30 seconds. Then add crispy tofu, noodles, and Teriyaki sauce to coat. Mix well. Remove from heat, garnish with diced green onions, and serve hot.

My husband got me hooked on Mr Yoshida’s sauces a few years ago and let me tell you they are delicious. We tend to use it as a marinade or dipping sauce but I thought I would toss it with the noodles in this stir fry and it was perfect! Not too thick and heavy with a sweet tangy flavor.

Mixed with the fresh ginger and garlic and it was the perfect addition to my stir fry!

I kid you not this may be one of the best stir fry dishes I have ever eaten!

Like I have said before, you don’t even miss the meat!

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