Recipe: Chicken Teriyaki with Sauteed Cabbage

Even though St. Augustine, FL wasn’t part of my Top 10 U.S. Cities post, it sure could have been. I love that city. It is close enough for us that we can make it a day trip, but we don’t take full advantage of this beautiful old city and all it has to offer.  We have been there several times since we’ve had kids and always swear we’re going to make it a point to go more often.  Well, we went this past weekend for the day and really lucked out weather-wise- it was a perfect Florida fall day.  We wore light sweaters and were good to go.

Usually when we go, we park our car and stick pretty close to downtown St. Augustine.  But this time, when we got hungry for dinner, every restaurant we checked within walking distance was packed.  After a little research on Cesar’s phone, though, we found an adorable little restaurant off the beaten path that had wonderful reviews.  The Back 40 Urban Cafe is an old house converted into the cutest restaurant you’ve ever seen.  And the food…oh, the food.  We thought about ordering one of everything on the menu, but our rational selves cautioned us against it.  We settled on the Wet Burrito with Jerk Chicken (for Cesar), Cheese Quesadillas (for the girls), and Chicken Teriyaki (for me).  I fell in love with the chicken teriyaki and am already planning our next trip to St. Augustine just to get another taste of it (ok, that’s not the only reason, but it is a big one!).  Until then, though, I decided to make my own version.

I am a firm follower of the “semi-homemade” cooking style a lot of the time.  I like to take shortcuts if they are available and reasonable, and this recipe is the perfect example!

Chicken Teriyaki with Sauteed Cabbage
Original Recipe (inspired by The Back 40 Cafe’s Chicken Teriyaki)

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Ingredients:
olive oil
2 boneless, skinless chicken breasts
salt and pepper
8 oz. bag of coleslaw mix (green cabbage, red cabbage, and carrots)
1/2 c. bottled teriyaki sauce (I like Lawry’s)

Cut chicken breasts into thin pieces (about 1/4″ thick).  Heat olive oil over medium-high heat.  Add chicken and cook until it’s not quite cooked through.  Add cabbage and sautee until it starts to brown, or about 3 minutes.

Add teriyaki sauce and turn stove down to medium-low.  Allow chicken and cabbage to cook for about 5 minutes.  Serve over rice (I used basmati).

Recipe: Magic Shell

Have you ever tried that magic shell stuff?  You know, the stuff that comes in a bottle and is all liquidy until it hits your ice cream, then magically turns hard?  I’ve had it a few times, but it’s not something I have ever had on a regular basis.  I never really understood it.  Never understood how it magically turns hard like that. Wellllll…I stumbled upon a recipe for it and assumed it’d have quite a few ingredients and there’d be some sort of weird steps to turn it into this magic stuff.  I was wrong.  Dead wrong.  This is pretty much the easiest recipe ever…2 ingredients and literally 5 minutes from start to finishPlus, it’s so much cheaper and better than the bottled stuff!

Magic Shell
(recipe from Gimme Some Oven)

Ingredients:
1 c. chocolate chips
2 tbsp. coconut oil

Mix chocolate chips and coconut oil in a microwaveable bowl.  Microwave on high for 30 seconds, then stir.  Continue microwaving in 10 second increments until chocolate is completely melted.  Remove from microwave and let sit until it comes to room temperature.  Serve over ice cream.