Ingredient

Chicken breasts: use boneless skinless. Chicken thighs will work great too, just cook a little longer.

Olive oil: Vegetable oil can be used here as well.

Low-sodium soy sauce: You can also use 2 1/2 Tbsp standard soy sauce with 1 1/2 Tbsp water.

Honey: If you don’t have this you can use more brown sugar.

Brown sugar: Use light brown sugar, dark would be fine or even granulated sugar.

Rice vinegar: Apple cider vinegar will work well too. Even lemon juice can be used in a pinch.

Sesame oil: Has a bold flavor, so a little goes a long way.

Ginger: Fresh is best, but if you must 1/2 tsp dried ginger could be used.

Garlic: Again fresh is better, but 1 tsp dried granulated will work.

Cornstarch: Helps thicken the sauce so it is critical to the recipe. Arrowroot starch could be substituted.

Sesame seeds and green onions: Optional garnishes. Add them if preferred.

Cooking the chicken

Heat oil in a large non-stick skillet or wok.

Add chicken and let cook (giving space between pieces) until slightly browned on the bottom then flip chicken pieces over and cook through.

While the chicken is cooking whisk together the teriyaki sauce mixture.

Pour sauce into the skillet once the chicken is nearly finished cooking, and let the sauce cook and simmer until thickened.

Easy as that! Serve it warm over brown or white rice with steamed veggies.

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Ingredients

2 large garlic cloves, divided

3 TBSP unsalted butter, cut into pieces

2 TBSP extra-virgin olive oil

(1-inch-thick) rustic white bread slices, torn into 1- to 2-inch pieces (4 cups)

½ Tsp plus a pinch of kosher salt, divided

2 lemons, divided

¾ cup mayonnaise

1 ounce Parmesan cheese, grated (about 1/4 cup)

2 Tsp Dijon mustard

1 Tsp anchovy paste (or 3 drained anchovy fillets, mashed into a paste)

½ Tsp black pepper, divided

1 (24-ounce, 1-inch-thick) skin-on center-cut salmon fillet

3 (5-ounce) heads Little Gem lettuce, leaves separated (about 8 cups)

Parmesan cheese, for garnish

Directions

Step 1

Grate 1 garlic clove, and place in a small microwavable bowl; add butter and oil. Cover with a paper towel, and microwave on high until butter is melted about 1 minute. Stir to combine. Place bread pieces in a large bowl, and drizzle with butter mixture; toss to coat. Sprinkle with a pinch of salt. Set aside.

Step 2

Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. While grill preheats, juice 1 lemon to equal 2 tablespoons juice; place juice in a small bowl. Grate the remaining garlic clove, and add lemon juice to a bowl. Whisk in mayonnaise, grated Parmesan, mustard, anchovy paste, and 1/4 teaspoon pepper until combined. Set aside 1/3 cup mayonnaise mixture for spreading over salmon; reserve the remaining mixture as serving dressing.

Step 3

Cut the remaining lemon in half crosswise. Sprinkle salmon with remaining 1/2 teaspoon salt. Spread reserved 1/3 cup mayonnaise mixture over salmon. Sprinkle with remaining 1/4 teaspoon pepper. Place salmon, skin side down, on oiled grates over the unlit side of the grill. Place lemon halves, cut sides down, on oiled grates over lit side of the grill. Grill, covered, until lemon halves are charred, salmon flakes easily, and a thermometer inserted in the thickest portion of fillet registers 125°F, 20 to 25 minutes, removing lemons from the grill after about 12 minutes. As lemon halves and salmon finish grilling, transfer to a baking sheet. Add bread pieces to grates over lit side of grill; grill, uncovered, turning often until browned and crisp, 5 to 8 minutes.

Step 4

Scatter lettuce leaves on a large platter. Using a fork, break off chunks of salmon from its skin, and arrange them over lettuce; discard salmon skin. Top with croutons and desired amount of dressing. Squeeze charred lemon halves over salad. Garnish with shaved Parmesan, if desired.

https://lapulperia-info.blogspot.com/2023/03/caesared-salmon-salad-ingredients-2.html

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Ingredients

4 ounces of masa harina

¼ tsp fine sea salt

2/3 cup plus 2 tablespoons warm water (about 100°F), divided

Directions

Step 1

Stir together masa harina and salt in a medium bowl. Add 1/3 cup warm water; mix together using your hands until the mixture is evenly crumbly. Add 1/3 cup warm water; knead mixture in bowl until water is absorbed and dough is soft and smooth, 5 to 8 minutes, adding remaining 2 tablespoons warm water, 1 teaspoon at a time, as needed if dough feels dry. (Dough should be firm enough to hold an imprint and not stick to your hands but not so dry that it cracks when flattened between your palms.) Divide masa evenly into 12 (about 3/4-ounce) pieces. Roll each piece into a ball using your hands, and place on a clean work surface; cover it with a damp towel to prevent from drying it out.

Step 2

Cut along the side creases of a gallon-size ziplock plastic bag, leaving bottom edge attached. Line a tortilla press with the bag, covering the bottom plate, with attached edge of the plastic bag running along the hinge side of tortilla press.

Step 3

Heat an ungreased comal or a large cast-iron skillet over medium-high. Open the tortilla press, and place 1 masa ball on the center of the bottom plate between layers of plastic. Cover with top plate; press down firmly to form a 5-inch tortilla. (Don't press too hard or the masa will be too thin, and it will be difficult to lift off the bag.) Open tortilla press; carefully peel off top of the bag from a flattened tortilla. Lift the bag, and flip tortilla onto 1 hand. Carefully peel back the bottom of bag. If the tortilla breaks or folds over, it's OK; just reroll it into a ball, and repeat the flattening process in the tortilla press.

Step 4

Gently lay tortilla on preheated comal. Cook until tortilla releases from comal and can slide around and tortilla edges begin to lift, 20 to 30 seconds. Flip tortilla; cook until tortilla is matte white and looks dry on bottom, about 15 seconds. Flip tortilla again; cook until tortilla begins to puff up, 15 to 25 seconds. If tortilla doesn't puff, give it a little nudge by patting the tortilla gently with a damp towel to encourage puffing. Transfer puffed tortilla to a basket lined with a clean kitchen towel, and cover with towel to keep warm.

Step 5

Repeat steps 3 and 4 using remaining 11 masa balls. Tortillas are best eaten hot off the comal.

https://lapulperia-info.blogspot.com/2023/03/homemade-corn-tortillas-ingredients-4.html

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Arepas are a traditional dish that originated in Venezuela and Colombia, and have become increasingly popular in Latin American countries and worldwide. They are a type of flatbread made from pre-cooked cornmeal, salt, and water, and can be filled with a variety of savory or sweet ingredients. They are a staple of Latin American cuisine, often served for breakfast, lunch, or dinner, and can be enjoyed as a snack or as part of a larger meal.

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