Real Time Teriyaki Turkey Sandwiches

teriyaki sandwich done

So I still have leftover turkey (can I get an “Amen, sista!”) and by “real time” I mean that I am, in fact, making these sandwiches right now.  it is 10:30 in the morning and if you think this is a strange time to be making dinner, you obviously haven’t attended my Meal Planning 101 Workshop. 🙂

Teriyaki Sandwiches (could also be made with chicken, pork or beef but I got turkey so there)

Ingredients: 1 tbsp. olive oil, 2 diced stalks of celery, 1/2 diced med. onion, 2 cloves garlic, 1 diced bell pepper, diced left over turkey, 2-3 tbsp. balsamic vinegar, 2-3 tbsp. soy sauce, 1/4 cup or so brown sugar.

Directions: Place oil and onion on stove top and cook at med/high heat till onions turn a bit translucent (about 5 mins.)  Add celery, garlic, bell pepper.  Mix and let simmer until the other veggies begin to soften (another 5 or so mins.)  Then add 2 tbsp. vinegar and soy sauce and most of the brown sugar.  Mix, cover and set heat on low so the veggies can really cook down and soak up all that yummy sauce.

When veggies are cooked, add your diced meat, stir and heat for a few minutes.  Taste and add soy sauce, vinegar or brown sugar as needed.

I was feeling very snappy whilst simmering away this morning, so if you are a visual learner, here are some photos for you:

teriyaki sandwich 1 Here are the veggies getting started.  Aren’t they gorgeous?

teriyaki sandwich 3 And here are our veggie friends after they’ve been reduced a bit and tossed together with the meat.  I wish you could smell this photo…

teriyaki sauce Finally, these are my good friends, teriyaki sauce ingredients (aka: brown sugar, balsamic vinegar and soy sauce.)  For a simple teriyaki sauce situation I use the the 2-3 tbsp. soy/vinegar plus a 1/4 cup loose packed brown sugar, then adjust to taste.  If I need more liquid–like if I’m making stir fry over udon noodles or something like that–I sometimes toss in a splash of orange juice or a little meat broth.

I plan to serve these guys on whole wheat buns for dinner, but it would be also be delicious on rice or a baked potato!

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It Happens to Everyone…

mistake for dinner

This probably isn’t the best sales pitch for someone trying to build her meal planning/kitchen coaching business, but I just gotta come clean: I, Michelle Calva-Despard, made a totally gross meal the other night.

What was supposed to be my side dish of teriyaki vegetables and rice noodles turned into a soggy, doughy, mass of yuck.  I deemed my efforts inedible, which is something I haven’t done in years.   Even though the veggies and sauce were delicious, I couldn’t get over the ball of blech that it all became when I added the noodles.  These are Trader Joe’s new rice noodles, btw, which perhaps I mis-prepared… I dunno.

The good news is (this is like the part in the job interview when the interviewee turns a negative into a positive) that since I’m such an expert meal planner, I had loads of leftovers on hand and enough other easy-tasty-healthy choices to still whip up something really nice for dinner.  🙂

My husband and son did eat this mistake-of-a-meal (guys… figures!) although they both agreed it wasn’t one of my best.

And thus, I will not be sharing this recipe with you today!

The “Joye” of Cooking

teriyaki chicken

So I’ve been sorta-kinda posting on MWF (OK, technically this is only my second week with that schedule, but must we split hairs?)   Today, in case you’re not aware, is Thursday, but last night my girlfriend, Joye, found out about a chicken dish I was preparing.  She said it sound delicious and couldn’t wait to see the recipe.

Apparently flattery will get you everywhere with me ‘cuz here you go (Joye!)

Michelle’s  Very Own Hawaiian-Teriyaki Chicken

Ingredients:
Whole cut-up (organic if you like) chicken
1 can crushed pineapple in juice
3/4 cup brown sugar
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
tsp. garlic powder

Directions:
Set oven at 350 degrees.  Pour soy sauce and garlic powder in the bottom of a baking pan.  Place chicken upside down to coat with sauce/powder mixture and then flip over.  Pour pineapple over chicken.  Add a shake of garlic powder over top.  Crumble brown sugar over top of pineapple and then drizzle with vinegar.  Bake uncovered for one hour or until done.   Broil top for a couple of minutes to create a nice crusted glaze over top of chicken.

Tips: you can use whatever chicken you have around (thighs, breasts, whatever.)  Brown sugar, soy sauce and vinegar measurements can be adjusted for smaller quantities, in fact I don’t even measure, just sorta eye-ball and pour until it looks right.  You want about a quarter inch of liquid in the pan when it cooks.  Add a dash of orange (or pineapple) juice if there isn’t enough.  The sauce from the meat tastes super-yum over steamed brown rice…  Oh, and you can substitute cubed or round-cut pineapple, just drain some of the extra juice before pouring.

Bonus Tip: The best thing about this recipe is that I always have the ingredients on hand and can whip it up in a NY minute.  And, yes, the title of this post was a no-brainer. 🙂

p.s. (geeze, shut up already, Michelle!) this recipe is also posted on the “meat” section of my recipe page.  OK.  I’m done.  For real.