1 Tbsp. olive or coconut oil (we used extra-virgin olive oil)
3 Tbsp. vegetable broth
1 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
½ tsp. garlic powder
¼ tsp. onion powder
4 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
1 tsp. sesame or olive oil (we used toasted sesame oil)
2 Tbsp. maple syrup
1 tsp. sriracha or hot sauce (we used sriracha)
1 tsp. rice wine vinegar or apple cider vinegar (we used rice wine vinegar)
½ tsp. garlic powder
½ tsp. cornstarch
¼ tsp. liquid smoke-optional (we used mesquite liquid smoke)
Toppings (optional but we did use them)
Sesame seeds (we used roasted sesame seeds)
Cut the tempeh into triangles or squares (we cut the tempeh into triangles and got 4 pieces from the slab). You can choose to steam the cut pieces in a steamer basket for 10 minutes but we didn’t.
Take a bowl out and mix together all the marinade ingredients in it.
Add the tempeh to the bowl and toss to coat in the marinade. Let it marinate for a minimum of 20 minutes*.
Take a pan out and pour the olive oil in. Once the oil’s hot, add the tempeh into the skillet to cook for 3 to 5 minutes per side or until crispy (4 minutes did the job for us). The original recipe never says what the heat should be set to but we set ours to medium.
While the tempeh is getting crispy, take a large bowl out and mix the teriyaki sauce ingredients together in it.
Once the tempeh is finished getting crispy, take it out of the skillet and place it in the teriyaki sauce, tossing to coat on all sides.
Take the tempeh out of the teriyaki sauce (leaving the remaining sauce in the bowl) and put it back in the hot pan.
Cook the tempeh for about 30 seconds on each side just long enough to caramelize the teriyaki sauce coating the tempeh. Turn off the heat and pour what’s left of the teriyaki sauce from the bowl into the pan. Leave the sauce alone for a minute or so to allow it to thicken up a bit.
Serve the tempeh and top with the sesame seeds and scallions.
*We chose to mix the marinade in a resealable bag and add the tempeh in, tossing to coat. We put the tempeh in the refrigerator while it marinated.
Serves 2 (or 4 smaller portions).
We’ve tried this recipe using tamari instead of soy sauce but it was just too salty. It’s still a little salty using the reduced-sodium soy sauce but at least the saltiness can actually be balanced with the scallions. We ate this dish with a side of Asian Cabbage Slaw and thought the two dishes complemented each other.
Start off by making the hoisin sauce. Take a saucepan out and add all the hoisin sauce ingredients into it, setting the heat to medium. Constantly stir the ingredients until the peanut butter and molasses have blended into the sauce. Take saucepan off the heat and let it cool at room temperature for 5 minutes.
In a small mixing bowl, add the following ingredients, stirring until smooth: soy sauce, sugar, cornstarch, dry sherry, rice vinegar, sambal oelek, salt, and 2 teaspoons of the hoisin sauce you just made.
Take a large nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the ginger, garlic and beef, cooking for 2 minutes or until the beef is browned*. Add the green onions in, stirring frequently for 30 seconds. Pour the soy sauce mixture into skillet, stirring constantly for 1 minute or until the sauce has thickened**.
*The beef for some reason seemed to be getting boiled rather than sautéed so we drained the oil when there was 30 seconds to a minute left on the cook time and continued cooking afterwards.
**The sauce seemed to get absorbed by the beef and green onions before it even had a chance to thicken but we still stirred the mixture around for a minute so the beef could get a little sear on it.
This was a tasty dish that became even better with a little bit of extra hoisin sauce drizzled onto the individual servings.
Here’s what mommy’s foot looks like 3 weeks after surgery:
Still a lot of swelling. We measured the scar and it’s about 2 ½ inches long. Tonight was the first night she’s had it unwrapped at home. It’s been under wraps constantly before this picture. As you can see, there’s still lots of bruising, dry skin, and swelling. Haven’t been able to properly clean the foot since the surgery. Mommy can walk around a little bit more now. She’s allowed to get up and do a few things but only for a short amount at a time. This still isn’t enough activity for her though. She’s got MAJOR cabin fever, hates sitting on the couch as much as she is and just wants to get back to standing on her feet and doing lots of things. Mommy says if she has the scar left over from the surgery, she’s gonna have a tattoo done that makes it look like there’s a zipper over the incision site. She’s trying to keep a sense of humor about the the situation.
Mommy and me also wanted to thank each and every person who’s following us for sticking with us during this recovery time. We really appreciate it.
Coarse salt and pepper (we used Kosher salt and freshly ground black pepper)
1 cup thawed orange juice concentrate (we used pulp-free orange juice concentrate)
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce (we used Sriracha)
Move your oven rack into the upper third (we just moved our rack up one from the middle) and preheat your oven to 450 degrees. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it, skin side down. Season the thighs with salt and pepper and stick the baking sheet in the oven for 45 to 50 minutes (we cooked ours for 50 minutes) or until the chicken’s fully cooked, flipping halfway through.
While the chicken’s cooking, take a medium saucepan out and add 1 teaspoon of salt, the orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire and the hot sauce, stirring to combine. Turn the heat up just enough for the mixture to simmer and let it cook for 18 to 20 minutes or until the mixture has thickened up.
Heat the broiler. Place the chicken in a large bowl, pouring the glaze mixture over it, tossing to coat. Drain off the fat from the baking sheet before returning the chicken to it (we placed the chicken facing skin side up on the sheet and spooned the leftover glaze from the bowl over the chicken afterwards). Stick the chicken in the oven for 1 to 2 minutes or until the sauce is bubbling and the chicken looks dark brown in spots.
This was a delicious dish. We did run into some trouble flipping the chicken over with some of the skin sticking to the foil but skin or no skin, it still came out great.
1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
1 ½ cups light sour cream (we used regular sour cream)
2 tsp. finely chopped canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
Potato chips, assorted vegetables (we used Ruffles original chips)
Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.
We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.
We found this recipe in a Southern Living magazine.
We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.
2 cups shredded cooked chicken (we used cooked breast meat from a rotisserie chicken)
1 pkg. (8 oz.) cream cheese, cubed
2 cups (8 oz.) shredded cheddar cheese (we just shredded 8 oz. of cheddar cheese, we didn’t measure it)
1 cup ranch salad dressing (we used Hidden Valley Ranch Dressing)
½ cup Louisiana-style hot sauce (we used Frank’s Original Red Hot Sauce)
Tortilla chips and/or celery sticks (we just used tortilla chips)
Minced fresh parsley, optional (we didn’t use it)
Take a 3-qt. slow cooker out and stir the first 5 ingredients together in it. Put a lid on the slow cooker and let it cook on LOW for one hour or until all the cheese has melted (we had to stir our dip around to see if all the cheese had melted). Serve immediately with the chips (and celery sticks if you want). Sprinkle the parsley over the dip if you’re going to use it.
We thought this was a tasty dip. You get the spice of the hot sauce but you don’t really get the heat so we’ll probably increase the amount of hot sauce next time. The chicken also adds a different texture to the dip.
We got this recipe from a Taste of Home magazine.
We weren’t paid in any form to promote Hidden Valley, Frank’s, or Taste of Home.