Grilled Korean Chicken

I found this recipe in the Prevention Magazine and its called Instant Teriyaki Chicken Although it don't taste like Teriyaki. Its more of a Korean BBQ taste.

Ingredients:

2 tablespoons Soy sauce

1 1/2 tablespoons honey

1 tablespoons tomato paste

4 Bone-in, skinless chicken thighs (about 5 oz each)

1 teaspoon sesame seeds, toasted

Directions:

Stir soy sauce, honey and tomato paste in a med bowl. Add chicken and marinade all day. When ready to cook heat grill or broiler to high and cook chicken till browned, about 5 minutes on the grill or 10 minutes under the broiler. Flip and brown until cooked through, about 2 minutes on the grill or 4 minutes under broiler. Sprinkle with sesame seeds. Serve on top of sauteed Spinach.

Simmered Sweet Kabocha

Ingredients:

1 Small Japanese pumpkin

1 cup dashi stalk or water

4 tablespoons suagr white or brown

1 tablespoon soy sauce

Directions:

Cut Pumpkin into 1 and 1/2 inch chunks

Leave skin on if you like.

Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.

Place the pan in high heat and bring it to boil.

Turn down the heat to low.

Simmer pumpkin until the liquid is almost gone. Toss in a couple tablespoons of butter and serve warm or cold.  

Cream Peas

Ingredients:

2 cans Baby sweet peas

2/3 cup water

3 tablespoons butter

2/3 cups heavy cream or milk

2 1/2 tablespoon flour

1 tablespoon sugar

dash of salt and pepper

Directions: 

In a medium saucepan, add peas, water, & salt. Bring to a boil, and stir in butter.  Whisk together cream, flour, and sugar in small bowl. Stir mixture into peas. Cook over medium-high heat until thick and bubbly. Dont over stir or your peas will turn to mush!

Quick Broiled Tomatoes

Cut a couple large tomatoes in half, with cut sides up drizzle on olive oil, salt and pepper. Place under broiler for about 5 min. Add feta cheese (or whatever you have on hand). Cook under broiler until cheese is browned. Garnish with basil.