Sounds very good.

Cheri

"U.S. Janet B." > wrote in message
...
>
> This was dinner tonight. I didn't devise the recipes myself. I
> copied them from other places, which I will note.
> The salad was excellent and the Teriyaki chicken turned out nice and
> sticky and rosy deep brown with great grill marks. The meat was
> tender, tasty and very juicy.
>
> Panzanella Salad
> Ree Drummond
> Croutons:
> " 1 loaf very crusty Italian bread
> " 2 tablespoons olive oil
> Dressing:
> " 1/4 cup olive oil
> " 1 tablespoon red wine vinegar
> " Salt and freshly ground black pepper
> Salad:
> Directions
> For the croutons: Preheat the oven to 275 degrees F.
> Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle
> the cubes with the olive oil and toss to coat. Put the pan in the oven
> to slightly crisp ("stale") the bread without toasting it, 20 to 25
> minutes. Remove and allow to cool.
> For the dressing: In a small jar, shake together the olive oil,
> vinegar, salt and pepper.
> For the salad: In a large bowl, combine the tomatoes, cucumbers,
> onions and bread cubes. Pour the dressing over the salad ingredients,
> tossing gently. Add the sliced basil and Parmesan shavings and toss
> again. Sprinkle with more salt and pepper and serve garnished with
> whole basil leaves.
> If you want to avoid using the oven, you can cut up the bread and let
> it dry out at room temperature overnight.
>
> TERIYAKI CHICKEN
> NY TIMES - 10/4/17
> " 1 cup soy sauce
> " 1 cup granulated sugar
> " 1 ½ teaspoons brown sugar
> " 6 cloves garlic, crushed in a press
> " 2 tablespoons grated fresh ginger
> " ¼ teaspoon freshly ground black pepper
> " 1 3-inch cinnamon stick
> " 1 tablespoon pineapple juice
> " 8 skinless, boneless chicken thighs
> " 2 tablespoons cornstarch
> Preparation
> 1. In a small saucepan, combine all ingredients except cornstarch
> and chicken. Bring to boil over high heat. Reduce heat to low and stir
> until sugar is dissolved, about 3 minutes. Remove from heat and let
> cool. Discard cinnamon stick and mix in 1/2 cup water.
> 2. Place chicken in a heavy-duty sealable plastic bag. Add soy
> sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at
> least an hour, ideally overnight.
> 3. Remove chicken and set aside. Pour mixture into a small
> saucepan. Bring to a boil over high heat, then reduce heat to low. Mix
> cornstarch with 2 tablespoons water and add to pan. Stir until mixture
> begins to thicken, and gradually stir in enough water (about 1/2 cup)
> until sauce is the consistency of heavy cream. Remove from heat and
> set aside.
> 4. Preheat a broiler or grill. Lightly brush chicken pieces on
> all sides with sauce, and broil or grill about 3 minutes per side.
> While chicken is cooking, place sauce over high heat and bring to a
> boil, then reduce heat to a bare simmer, adding water a bit at a time
> to keep mixture at a pourable consistency. To serve, slice chicken
>
> Both of these recipes are keepers. We loved the meal and I would
> recommend them to you.
>
> (I did use the ingredients that were recommended and I did measure and
> use the quantities in the recipe)
>
> Janet US