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

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