BBQ Teriyaki Chicken

This is a favorite of my family, although we usually have made it with very thinly sliced beef.  You can use this same marinade sauce with beef, if you prefer.  But I absolutely love it made with chicken.  It's easy to whip together, and because the chicken is nice and thin, it cooks up quickly on the BBQ.  It's delicious served alongside brown jasmine rice, cooking instructions below, too.  Enjoy!

Marinade sauce, ready for meat! 

BBQ Teriyaki Chicken, fresh off the barbecue! 

BBQ Teriyaki Chicken

2 - 3 lbs chicken, thinly sliced or pounded flat
(The best is if you can find scallopini-style, very thinly sliced breasts)

In a large bowl, mix together marinade:
3/4 cup Bragg's soy seasoning sauce (substitute for soy sauce, which is not GF)
3/4 - 1 cup water
1/4 cup sugar
2 Tbsp honey
1 - 1 1/2 Tbsp fresh ginger, grated
4 cloves garlic, minced
3-4 green onions, chopped into 4" pieces

Marinate chicken for 2-3 hours, stirring/rotating pieces once or twice.

BBQ chicken pieces over medium heat, about 5 minutes per side, or until they are cooked through in the thickest parts of your chicken pieces.

This BBQ Teriyaki chicken is fabulous served with brown jasmine rice, cooking instructions below or another rice of your choice. Enjoy!

Brown Jasmine Rice
For about 3 cups cooked rice, thoroughly rinse:
1 cup jasmine rice

In a pot with a tight lid, place:
1 cup rinsed jasmine rice
2 cups water
1-2 tsp oil

Heat, uncovered over high heat until boiling.  Lower heat to low, cover, and simmer 45 minutes.  Remove from heat and let rest 10-15 minutes before serving.

Rhubarb-filled Muffins!

I sometimes whip up rhubarb crisp, or strawberry-rhubarb crisp or pie, but I was looking for something a little different.  I sometimes have pan-cooked fruits, essentially making pie filling, and then used them in crepes or over pancakes.  However, this is a fun alternative - rhubarb-filled muffins!  They were a hit!   The tangy rhubarb with the rich muffin base was a delicious treat. Enjoy!

Fun, rhubarb-filled muffins!  A perfect summer treat! 

Rhubarb-filled Muffins!
Makes 18 - 24 muffins

Preheat oven to 350 F.  Line 24 muffin tins with paper liners.

In a frying pan, cook over medium heat until rhubarb softens and the mixture becomes a chunky jam consistency:
~6 stalks rhubarb, diced
1/3 cup sugar
1/4 - 1/2 tsp cinnamon
dash salt

Set aside rhubarb.  In a large bowl, mix together the following:
1/2 cup coconut flour
1/2 cup white rice flour
scant 1 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Mix in until smooth:
1 cup milk (lactose-free options work well)
1/2 cup oil 
1 tsp vanilla extract

Add and mix in until smooth:
6 eggs

The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner about 1/2 - 2/3 full.

Divide the rhubarb mixture evenly among the muffins.  It will sink during cooking.

I filled each cup a bit higher here, but I'd recommend filling them a bit less for a neater finished product.

Bake at 350 F for 15-20 minutes, until lightly golden brown.

Fresh out of the oven! 

Cool on a wire rack and enjoy!!!

Time to make more... these went fast!