Announcement

I've been neglecting my blog. Which upsets me just a bit. I've got a BUNCH of recipes to show you, I've just been worn down lately and not had a lot of energy.

Though, now I have a reason to why I've been so tired lately. Apparently, my body's been fighting off pre-cancer for the last however long and I haven't had a clue. Go figure.

After I've posted this last batch of recipes, I'm going to be shifting my focus a little and start looking at recipes that are more healthy and filled with stuff that can help me beat this thing. Because I will not go quietly into the night, by God. If I'm going down, I'm taking this jerk with me.

But now I'm off to the in-laws for steak and potatoes. Yea!

<3

Akari

Recipes That Rock -- Honey Ginger Chicken

This is a recipe that I hold very near and dear to my heart. I love this recipe. I've made it so many times I have it memorized. I found it one day while looking up yummy bento recipes during my crazy bento making days and it's been a staple in my kitchen ever since.

This particular recipe comes from CookingCute.com. I highly recommend them for all your bento needs. Hm. Maybe I'll do a bento week later this year...

HONEY-GINGER CHICKEN

• 2 tbsp. canola oil
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large onion, sliced into wedges
• 6 cloves garlic, thinly sliced
• 1-inch chunk of ginger, peeled and julienned
• 2 tbsp. honey
• 2 tbsp. low-sodium tamari
• 2 tbsp. fish sauce
• 1/2 tsp. five-spice powder

1. Heat the oil in a large frying pan over medium heat. Add the onion and stir-fry until onion begins to soften and turn translucent, about 2-3 minutes.
2. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.
3. Add the garlic and ginger and stir-fry until fragrant, about 2 minutes.
4. Add the honey, soy sauce, fish sauce and five-spice powder. Combine well and simmer for another 5 minutes, until chicken is nicely glazed with the sauce

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Baked Chicken Reuben

I love reubens. It is not an exaggeration to say they are my all time favorite sandwich. The stacks of corned beef, the sauerkraut, the zippy sweetness of the Thousand Island dressing, and the buttery, nutty swiss cheese blend together so perfectly with the slightly toasted rye bread that it's like a little piece of heaven on your plate. There is only one place that I've ever gotten a reuben that I didn't like. Max & Erma, most of your food is very delicious, but your reuben was not tasty.

It's pretty much guaranteed that if you add reuban-esque ingredients to your recipe, I will save it to try later. Betty Crocker has a killer reuben appetizer that I make for nearly every special occasion or get together. Imagine my joy and delight when I found a recipe on AllRecipes.com that involved baked chicken!

Baked Chicken Reuben

• 6 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) can sauerkraut, drained and pressed
• 4 slices Swiss cheese
• 1 1/4 cups thousand island salad dressing
• 1 tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
3. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

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