Have you ever received a gift that you wanted to use over and over again? Well, that is my “problem” lately, I was given a gift, that I have been BLESSED to be able to use a lot lately! Any idea as to what that gift might be?
Well, last night I was asked how I learned to do something……I said “It was a gift from God”……
Yep, I got to cook for a large group last night! Our church’s youth group was celebrating the graduating of our Seniors. We had a Senior Banquet at the church, our High School Pastor left the menu completely up to me. I thought it would be fun to do a theme meal, so we did a tropical menu. The youth interns decorated the worship center with hawaiian decor, and balloons using the school colors of our graduating seniors. And the kids and I prepared and cooked a hawaiian meal. The menu was: hawaiian teriyaki chicken breasts, hawaiian fried rice, stir-fried veggies (a la Bekah), fruit kabobs (a la the other 3 kiddos :)), green salad and for dessert I took some help from Costco and served their WONDERFUL cheesecakes!
And because I know I’ll be asked for the recipes 🙂
For the teriyaki sauce/marinade for the chicken….
Hawaiian Teriyaki Marinade/Glaze (this is enough for 12 chicken breast halves to marinade and to glaze them with while cooking….lets just say, I made quite a bit more than 12 🙂 )
- 1 cup low sodium soy sauce
- 1 cup organic sugar (if you are using the larger crystals, you will want to put them in the blender or food processor to crystalize them more so that they will dissolve in the soy sauce)
- 1 tablespoon freshly grated ginger (or you can use the stuff from the jar, just look for PURE gingerroot, many of the jarred types are processed with corn syrup)
- 1 1/2 teaspoons minced fresh garlic
- 2 green onions, thinly sliced (use greens and white part)
Combine all ingredients in a medium bowl and whisk until the sugar is dissolved. Reserve 1/2 of mixture to use as a glaze over the chicken breasts (or beef, or pork or tofu….whatever you are using it for). Place the remaining half in a ziplock bag with 12 boneless skinless chicken breast halves. Squeeze out as much air as possible and let marinate for at least 30 minutes, and up to 6 hours. Remove chicken (or beef, pork or tofu) from marinade and cook (grill, pan roast, or bake). Brush with reserved glaze during last half of cooking process to impart more flavor and a beautiful glaze.
Hawaiian Fried Rice
I did a lot of research on this, and found that many asian cultures use fried rice as an accompaniment to their meals in place of plain white rice. There are subtle differences from culture to culture in what they place in their fried rice. I REALLY REALLY liked the slight difference in the Hawaiian Fried Rice as compared to american chinese fried rice. THe hawaiian fried rice was made using pre-cooked long grain white rice that had been cooled (a perfect use for leftover rice), scrambled egg, carrots, peas, green onions, soy sauce, and the BIGGEST flavor difference was, instead of using peanut, soy, or canola oil as many other cultures use, the hawaiian fried rice was fried with pure sesame oil. OH MY did this make a difference! It was so rich and WONDERFUL!!!!! There was a younger brother of one of the graduates at the banquet last night that came for seconds on the rice and said “Mrs. S that is THE BEST rice, did you make it?” 🙂 Made my heart sing 🙂
So, back to this gift…..I have determined that the Lord has given me this gift of knowing how to cook, and how to makes hearts and souls happy with good and wholesome food. And I am BLESSED to be able to not only use this gift but also to share it with others. Yes, I love to cook, but I LOVE to cook for others! 🙂