Tag Archive: Teriyaki


I am so loving Goya empanada dough.  So crisp with great lamination.  You can make filling of almost anything.  We like ground meat, vegan crumbles, tofu crumbles, or sausage mixed with onion best.  Sometimes I make it with Korean BBQ, Pizza sauce, Tex Mex style, whatever.  They are always a winner.  We’ve been on a teriyaki ranch kick lately.  They are soooo good together.

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I sauteed onion and browned ground turkey with Chinese five spice and added teriyaki and ranch.  Here are the specifics.  First start with my favorite dough by Goya:

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1 large sweet onion, chopped

2 tsp. seasoning of choice – I used Chinese five spice

2 lb. ground turkey

2 packages empanada dough

Oil to soften onion

3 Tbsp. teriyaki sauce (I used garlic teriyaki)

3 Tbsp. ranch dressing

1-2 tsp. corn starch to thicken

1 packet Daiya Pepper Jack Shredds

1 egg, beaten

The empanada dough has to sit out at room temperature for about an hour before you can use it.

Prepare a large baking sheet ahead by covering it in foil and spraying with cooking spray.

Cook onion, sprinkled with seasoning, in a little oil until softened.  Add in turkey, chopping it up in little pieces as it cooks.

Add in teriyaki, ranch and corn starch.  Simmer until thickened.  Let cool.

Once filling is cool, add in shredds.

Preheat oven to 350F.

Hold dough in the palm of your hand and spoon filling in middle.  Seal edges by pressing between your fingertips.

Lay out on prepared baking sheet.

Brush with beaten egg and bake about 20 minutes until golden brown.

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My sister Sue introduced me to the combination of tuna and pineapple.  I bought some canned tune and crushed pineapple recently to use for lunches during the workweek.  I added  in Korean Kimchi and Pepper Jack Vegan Shredds.  I can’t wait to try this with Ahi seared tuna and fresh pineapple.

 

2 cans light tuna, packed in water, well drained

1 small can crushed pineapple, well drained

2 Tbsp. Garlic Teryaki Sauce

1 Tbsp. Korean Kimchi, drained

Combine ingredients and chill for flavors to marry, at least 20-30 minutes

4 large tortillas

Vegan shredds (I used about 1/4 c. Daiya pepper jack shredds for each quesadilla)

Spray for pan

Heat tortilla until browned on one side.  Flip and top with filling ingredients sprinkled with shredds.

Cook about 1 minute and flip top over.

I love fruit and protein, so this really appealed to me.  I will make it with gourmet ingredients soon. (Using chicken for non fish eaters, or even tofu crumbles fried up with teriyaki sauce would be good.)

 

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2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.

 

 

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You can, of course, make your own teriyaki sauce.

Medium size chicken meatballs (previously cooked and frozen) – about 4-6 per person

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Mango Pineapple Teriyaki  sauce (ok – the store bought stuff).  We enjoyed every recipe we tried using the Aloha Mango Pineapple.  Add in fruit or jam for more sweetness.

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Defrost frozen meatballs by placing them in a large skillet with a lid and pouring about an inch of sauce in the pan, and covering while heating on medium low with a lit on.  It takes about the same amount of time as cooking the rice.

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I served them with rice and broccoli.  I bought Green Giant fresh steam in bag broccoli and it was perfect after 3 minutes in the microwave.

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48 chicken tenderloins

24 skewers

2 c. teriyaki sauce

 

Place 2 tenderloins on each skewer and marinade overnight in teriyaki sauce.

Bake in 325 F oven for 30 minutes or until internal temperature reaches 165.

 

I served this with a quinoa salad made with Asian sesame ginger dressing.

 

 

I found a great sale on some pineapple mango teriyaki sauce that I added some mango puree and garlic to.

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Creamy Cheesy Crockpot Chicken

4 lb. chicken cutlets
10 oz. teriyaki sauce
1/3 c. ranch dip
1/3 c. chunky blue cheese dressing
1 c. shredded italian cheese

Spray crockpot with cooking spray.
Pour a small amount of the teryaki on the bottom.
Layer chicken cutlets.

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Pour small amount of teryaki over chicken.

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Spread ranch dip over chicken pieces.

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Sprinkle with cheese.
Repeat layers three more times, adding in the blue cheese on the top layer.

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I actually did this because I ran out of ranch and I love blue cheese.

Top with shredded cheese.

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Cook on low 5-6 hours.

I ran a knife through the layers to check the chicken for doneness and make smaller pieces for easier serving.

We had it over rice, and the sauce was delicious on the rice! (Using chicken broth instead of water and my favorite rice recipe)

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I can’t wait to use the leftover sauce in some great creative way.

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Teriyaki Ranch Cheesy Bacon Boneless Chicken (From kevinandamanda.com)

15 boneless chicken cutlets
1 bottle teriyaki sauce
1 bottle ranch dressing
2 c. shredded cheese
1/2 lb. bacon, cooked and chopped

Place boneless chicken in baking dishes sprayed with cooking spray. Pour teriyaki over chicken. Spread ranch dressing over chicken.

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Sprinkle shredded cheese over chicken.

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Top with bacon pieces.

Bake 350 F for 30 minutes.

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I served this with brown rice and frozen veggies.

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