Molasses & Garlic Yakitori Skewers

    Delicious Yakitori Skewers on the grill! 


Delicious Yakitori Skewers on the grill! 

Summer is coming and we have had a very warm spring so far so I wanted to share this delicious skewer recipe with you. I love Japanese, Chinese, Korean and other Asian cuisines and I love that all of them are so delicious! There are so many wonderful flavors to explore. 

I have a great memory of yakitori skewers from the month I spent in Japan living with different host families. One evening, my host mom and her daughter took me grocery shopping so that they could get groceries to make the evening meal. On the way to the grocery store we stopped by a small kiosk in the parking lot for a snack. The snack happened to be an amazing, freshly grilled yakitori skewer. I still remember that taste, and it all comes back to me when I make these yummy skewers at home. 

I love this recipe because it has few ingredients and is very simple to prepare, yet it feels like a special meal. 

I hope you enjoy it as much as we do in our family. 

    The yakitori sauce, bubbling on the stove. 


The yakitori sauce, bubbling on the stove. 

Molasses and Garlic Yakitori Skewers: 

10-12 bamboo skewers, soaked in water for at least 30 minutes


1.5-2 pounds boneless, skinless chicken thighs, cut into small cubes

1 bunch green onions, sliced into 1 inch segments


Yakitori Sauce: 

1/3 cup gluten free (tamari)  soy sauce

1/3 cup mirin (rice wine)

1 tablespoon molasses

3 garlic cloves, peeled and minced


1. Thread chicken cubes & green onion segments onto skewers until you run out of chicken and green onions. Place on a platter and set aside. 

2. Heat your grill to medium high, (and oil the grill grates) or heat your oven to broil. Oil or grease a broiler pan if using the broiler. 

3. Combine all of the sauce ingredients in a small saucepan and heat, stirring with a rubber spatula or a wooden spoon. 

4. Continue to cook the sauce until it bubbles and thickens. If it gets too thick you may add water to thin it out. It should be thick enough to coat the chicken & green onion without being too runny and falling off. 

5. Place the chicken skewers on the grill. Grill for 3-4 minutes per side. Once you turn over the skewer, brush the cooked side with yakitori sauce. Then, brush the other side. Make sure the chicken is cooked through, but not dry. 

If you are broiling the chicken in the oven, place on a broiling pan with slits in the top. Broil one side of the chicken for 1-2 minutes, then brush with sauce. Continue with the other side. Depending on the  strength of the  broiler, watch the chicken carefully. You want it charred, but not too dry or burned. 

I hope you enjoy this delicious and simple dish for dinner soon! 

If I made you hungry for a skewer, pass this post on to a friend! 




Posole Blanco- A Delicious Mexican Soup!

posole blanco

This super healthy Mexican soup is very special to me. This is because it is the very first meal that my now husband, Paul prepared for me when we were first dating. It was so wonderful that he sought out to make a Mexican dish, knowing that I had lived in Mexico as an exchange student during the early 90's. What a delicious soup and it was so great because it tasted as if I were in Mexico again. It was perfect! A meal that surely won my heart! 

This past Mother's Day weekend my husband made this soup again and I had to capture it here in a photo and on the blog. The recipe is adapted from a cookbook recipe by Barbara Hansen. I have adapted the recipe to the way that he cooked it, however the credit goes to Barbara and her cookbook for the recipe for this amazingly delicious soup. 

I really love that posole essentially is "soup with a salad on top." It is a great party dish. You just make a large pot of posole, set out the garnishes and some tostadas and tortillas and you are set! I hope that you enjoy this lovely soup for your next dinner or get-together. 

Also, here is the link to her cookbook:

Posole Blanco: 
Adapted from: "Mexican Cooking" by Barbara Hansen

Makes about 6 servings


1 pound boneless lean thin cut pork chops

6 boneless chicken thighs

1/2 of an onion, cut in half

2 peeled cloves of garlic

12 black peppercorns

6 cups water, divided

One 29 ounce can golden hominy

2 teaspoons salt


Garnishes for the soup: 

1/2 of an onion, finely chopped


6-8 radishes, sliced

2-3 cups romaine lettuce or spinach, chopped

1 avocado, sliced

2 tablespoons dried oregano or 2 tablespoons fresh oregano leaves

6 small limes, sliced into halves or quarters

Serve with: 

corn toastadas or tortillas

Note: You will need 2 large saucepans for this recipe. The broths cook separately but then are combined. 

1. Slice the pork chops into 1-inch cubes and put them into a large saucepan or Dutch oven. 

2. Put the chicken thighs into another large saucepan or Dutch oven. 

3. To flavor each broth, put into each pot the following: half of the onion, 1 garlic clove, 1 teaspoon salt, 6 of the peppercorns and 3 cups water. 

4. Bring both of the saucepan mixtures to a rolling boil. Use a mesh skimmer to skim the foam off of the surface as the broth boils. 

5. After the mixtures come to a boil, turn the heat down to low to simmer. Simmer the pork broth for 1 hour and the chicken broth mixture for 45 minutes. 

6. Take the chicken and the pork out of the broth mixtures using a slotted spoon and put them into 1 large pot. Using a colander, strain the solids out of the broth and add the pork and chicken broths to the meat in the 1 large pot. 

7. Open the can of hominy and drain the liquid out of it. Then, rinse the hominy and drain again. Add the hominy to the meat mixture. After that, bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes. Taste posole and add more salt to taste. 

8. Serve the soup in bowls and let everyone add garnishes as desired. Enjoy! I love to put lots of toppings on my soup, and especially lots of fresh lime juice! 


Peach Honey and Chili Glazed Grilled Chicken

Peach Honey and Chili Grilled Chicken

One of my favorite times of year is here! Grilling season! I love to get outside to cook on my grill on the patio. Here in Oregon the spring weather is very unpredictable, so we may have some summer-like days followed by several days of rain like has been happening lately. As a result, it is key to jump on outdoors to barbecue whenever possible. We recently got a new gas grill. I love these types of grills for their convenience for weeknight meals. I do plan on using my charcoal grill on the weekends with some lovely wood charcoal, but during the week I love my gas grill! 

This chicken recipe is one that I made up a couple of weeks ago when we had unseasonably warm weather and that meant it was a great time to grill. I wanted a yummy grilled chicken that had both sweetness and heat to it. This is a perfect combination. I saw that I had some peach nectar and took the idea from there. 

I hope that you grill and enjoy this chicken recipe with your friends and family. It sure was a hit at our house. You could even omit the chili flakes to make it a milder dish for those that don't like as much spice. 

Seize the day and get out there and grill! 

Peach Honey and Chili Grilled Chicken: 

Serves 2-4 (I usually cut 2 large chicken breasts in two & make 4 small servings out of them) 

Marinade & Chicken

2 large boneless, skinless chicken breasts


2 tablespoons peach nectar

3 tablespoons olive oil

1/2 tablespoon chopped fresh parsley

2 garlic cloves, minced

1 tablespoon water

1 teaspoon honey

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 teaspoon chili flakes

+ melted coconut oil to brush on the grill

1. In a medium bowl whisk together all of the above ingredients except the chicken breasts to make the chicken marinade. 

2. Place the two chicken breasts in the bowl with the marinade. Cover with plastic wrap. Marinate in the refrigerator for 30 minutes. At the 15 minute mark, turn the chicken breasts over and make sure they marinate on the other side. 

3. Meanwhile, heat your gas grill. (You may also cook these on a charcoal grill, but I mostly use the gas grill so I will instruct you how to grill on that.) If your grill has 2-3 burners make sure to only heat 1-2 burners on medium heat. You want to grill the chicken with indirect heat. When you are ready to grill your chicken, brush the grill grates with melted coconut oil. 

4. Place the chicken breasts on opposite sides of the grill over indirect heat. Grill each side for 6-8 minutes. The juices will run clear when the chicken is fully cooked. To test, take one chicken breast off of the grill and cut it in half to make sure the chicken is cooked through. Since you are slicing the chicken later, this is ok to do. 

5. Once the chicken is done, let it rest on a plate for a few minutes while you make the glaze. Pour the glaze over the chicken breasts to serve. 


1/2 cup peach nectar

1 tablespoon honey

1/2 teaspoon chili flakes

+ salt and pepper to taste

1. In a small saucepan, place the peach nectar, honey and chili flakes. Bring to a boil over medium high heat. Reduce heat to low and cook and stir for 5 minutes or until sauce begins to thicken and looks like a nice glaze. Then, add in salt and pepper to taste. 


Southwest Corn Chicken Shortcake

southwest corn chicken shortcake

This fun recipe came from another idea from one of my Grandma Marion's recipe notebooks. I took liberty to change the biscuits to a gluten free version and also make them more flavorful by adding herbs and spices. I also made sure they are dairy free by using coconut oil instead of butter. 

I thought that adding a very healthy and moist poached, shredded chicken and topping it with salsa would add extra flair to this dish. I hope that you enjoy it as much as my family and I did. It is a delicious weeknight dinner that doesn't take long to make and it also would make a lovely dish to serve to guests as well. You can serve it alongside roasted vegetables or a big salad.

Enjoy this recipe! 

Southwest Corn Chicken Shortcake: 

Serves 3-4 people.

Toppings: salsa, guacamole, avocados, roasted corn, roasted veggies



Makes 6-7 biscuits

1 1/2 cups gluten free flour mix (see recipe below)

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon fresh parsley, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

3 tablespoons coconut oil

1/2 cup cooked corn 

1 egg yolk 

1/3 cup cold water

1. Heat oven to 450F. 

2. Grease a rimmed baking sheet with coconut oil, set aside.

3. Mix together the first 6 ingredients with a whisk in a medium bowl. Work in the coconut oil in small chunks with a pastry blender or a fork. You want to still see small chunks of coconut oil. 

4. Add in the cooked corn, egg yolk and cold water to form a dough. 

5. Sprinkle a baking mat or board with some gluten free flour mix. Roll the dough out to about 1/2 inch thickness. Cut into 3-4 inch large circles. Place on the greased baking sheet. Re-roll the scraps to make more biscuits. You should have 6-7 biscuits. 

6. Bake the biscuits at 450F for about 8 minutes or until golden brown. Set aside. 

Gluten Free Flour Mix: 

2 cups brown rice flour

2/3 cup almond meal

1/3 cup arrowroot starch or tapioca flour

Mix together and save the extra for another baking project. :) 


While the biscuits are baking you can prepare the poached oregano chicken. 

1 large chicken breast or 1.2-1.5 pounds chicken (boneless, skinless) 

1/2 onion, chopped

1 tablespoon dried oregano

1 clove garlic, minced

1. Place all of the ingredients in a large saucepan or a Dutch oven. Cover the chicken with water. Bring the mixture to a boil. 

2. Lower the temperature to a simmer and simmer for about 30-40 minutes or until chicken is done. Take the chicken out of the water and place on a plate to cool. 

3. When the chicken is cool enough to handle, shred it into strips with your hands. 

4. To serve the chicken shortcake, cut the biscuit in half crosswise and place it on a plate. Place a 1/2 cup or so of the shredded chicken on top. Top with your favorite salsa or guacamole. Enjoy!