Grilled Asian Chicken

INGREDIENTS:

1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

DIRECTIONS:

1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

3. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

4. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

NOTES:

I doubled the marinade recipe, used it on 4 pieces of salmon, and marinated it for about 30 minutes. I cooked it in a little bit of olive oil on the stove. I also took the leftover marinade and boiled it down to use as a sauce.

RESULTS:

I cooked the salmon 5 minutes on each side and that was a little too much. I probably should've done more like 3 minutes on each side or had the heat lower (it was about medium low). It would've been better to have marinated it for longer. The salmon didn't have too much taste without the sauce.

Overall, it was okay. I would make it again, though, with the above adjustments.

Crockpot Breakfast

INGREDIENTS:

32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green bell pepper diced
1 1/2 c (or 12oz) shredded cheddar cheese
12 eggs
1 c milk
1 t salt
1 t black pepper

DIRECTIONS:

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

12 Servings

NOTES:

I used 26 oz of frozen shredded potatoes since that's what was on sale at the time. I also didn't put bell peppers, since I somehow didn't write that down on my shopping list. I added a small can of chopped olives. Also, I cooked for more like 8-9 hours.

RESULTS:

Yum! Will make this again. I made it for Vuong's family since we decided to get together for breakfast one day. There were 9 of us...and with this recipe there was still plenty leftovers. I think we ate only a little over half of what was in the crock pot? Then we ate a little more for dinner...and I'm eating some right now.

I think I'll put the bell peppers next time. It's okay without them, but I feel like there's something missing.

This recipe is definitely a keeper, but I wonder how I would scale this down for just Vuong and I? 'Cause it might burn if I half the recipe and put it in our big crockpot? Maybe? I guess I'll have to try it out next time! And next time, maybe I'll try to take pictures too.