The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
Baked Glazed Teriyaki Chicken Wings with Artichoke, Bacon, and Kale with shaved Parmesan
8 chicken thighs
2 tablespoon olive oil
¼ cup teriyaki sauce
2 tablespoon ketchup
¼ cup maple syrup
1 teaspoon minced garlic
Salt and freshly cracked pepper
Preheat oven to 400 degrees. Place chicken wings in a single layer in a glass dish.
In a small bowl, whisk together the olive oil, teriyaki sauce, ketchup, honey, garlic, salt, and pepper until combined. Pour over the top of the chicken.
Bake for approx. 1 hr till done, turning chicken every now and then. The recipe originally calls for honey, but I only have maple syrup, thus used that, and it turned out very good.
Artichoke, Bacon and Kale with shaved Parmesan
Source: First for Women magazine
5 slices bacon (cut into bite-size pieces)
½ medium chopped onion
½ teaspoon minced garlic (I used store-bought)
1½ teaspoon Kraft Italian salad dressing
1 tin canned artichokes (cut in half)
1 bunch of fresh black kale (torn in small bite-size pieces and stem removed)
Shaved parmesan cheese – you decide the amount – we like it so I used a substantial amount of cheese.
In a skillet over medium-high heat, cook bacon, onions, garlic, and salad dressing in drop or two olive oil for 5 minutes or until bacon is cooked through and a bit fried.
Stir in artichokes and kale. Reduce heat to medium.
Cover and cook for ± 5 minutes or until kale is wilted.
Sprinkle with Parmesan cheese and enjoy!!
Prepared, tried, and tested by Esme Slabs