Wednesday, April 6, 2011

Teriyaki Chicken Sandwich

A hot teriyaki chicken sandwich with pineapple and other classic fixings by Lacey Johnston.
Serves 4

  • 2 Chicken Breasts, pounded out flat
  • 4 - 8 Pineapple Rings
  • 1 Tomato, sliced into rings
  • 1 Red Onion, thinly sliced into rings
  • Iceberg Lettuce
  • 4 Pub Buns (Hamburger buns)
  • Mayonnaise 
  • 4 slices Monterey Jack Cheese
  • 1/4 cup Pineapple Juice
  • 1 clove Garlic, minced
  • 1 tbsp Olive Oil
  • 3 tbsp Teriyaki Sauce
  1. In a ziplock bag, marinate chicken with teriyaki sauce, olive oil, pineapple juice and garlic for 1 - 4 hours in refrigerator.
  2. Remove chicken from marinade, discard marinade.
  3. In a hot non-stick skillet over medium-high heat, cook chicken for 4 minutes. 
  4. Flip, cook 4 minutes more or until chicken is done (160 degrees F), salt & pepper to taste.
  5. Meanwhile, toast buns till slightly golden, add cheese to melt.
  6. Spread mayo on bottom bun, add chicken, pineapple, tomato, onion, lettuce, top with bun with melted cheese.

Monday, April 4, 2011

Fried Eggs on Toast with Ham

A quick and easy breakfast with gooey egg yolk and honey ham by Lacey Johnston.
Serves 1.

  • 2 Eggs
  • 2 slices Honey Ham
  • 1 tbsp Unsalted Butter
  • 2 slices Bread (I prefer Potato)
  • 1/2 tsp Dried Parsley
  • Salt & Pepper
  1. In a non-stick skillet, melt butter over medium-low heat.
  2. Add 2 eggs, being careful not to crack the yolk.
  3. Meanwhile, toast bread.  Place ham slices on plate and toss in toaster oven to heat.
  4. Just as egg whites begin to turn solid white and edges start to slightly bubble, parsley, salt & pepper eggs.
  5. Flip gently, not to break the yolk. Cook 1 - 2 minutes more until whites are cooked but yolk is still runny. 
  6. Butter toast, add ham and top with egg.

Sunday, April 3, 2011

Spaghetti with White Clam Sauce

A dish inspired by the Spaghetti with White Clam Sauce from The Spaghetti Factory by Lacey Johnston.
Serves 4 - 6

  • 1/2 cup Unsalted Butter
  • 1 clove Garlic, chopped
  • 1/4 cup All-Purpose Flour
  • 1/8 tsp Nutmeg, freshly grated
  • 1 cup Romano Cheese, grated
  • 1/4 tsp White Pepper
  • 1/4 tsp Kosher Salt
  • 16 oz. Clam Juice
  • 12 oz. Chopped Clams with Juice
  • 1/2 White Onion, diced
  • 1 pkg. Spaghetti
  • Half & Half
  1. You will need 5 cups liquid for the sauce.  In a large measuring cup, add clam juice, drain clams reserving their juices and then add half & half until you have 5 cups liquid. Set aside.
  2. Meanwhile, cook pasta according to package directions, drain, set aside.
  3. In a large saucepan, melt butter and sauce onion until tender over medium-high heat.
  4. Add garlic, cook 1 minute more.
  5. Add seasonings and flour, stir till pan is dry and flour is no longer visable (about 30 seconds).
  6. Add liquids, clams and cheese. Reduce heat to medium.
  7. Stir constantly with a flat bottom wire whisk until sauce begins to thicken. If sauce doesn't thicken within 10 minutes, in a small bowl mix together 1 tbsp butter and 1 tbsp flour till smooth, add to sauce (should thicken quickly after that).
  8. Add pasta to pan, toss to coat. Serve.