Those individuals that think you can't make a great dinner for not a lot of money. name is still in the works but it is dedicated to those people who never learned, to cook. Was married and now single and just trying to enjoy life one day at a time. I have a 21 year old who at times is going on 12, aren't they all.
I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant. But we all have our moments including me. But I try to strive to teach people to use fresh ingredients, they are first. I still dislike using canned soups or packaged gravies/seasoning. Even my recipes I don't follow most times -They are a base. Recipes are building blocks, NOT text ground in stone. Cooking is about personal tastes and flavors. a recipe is a method and directions to help and teach someone. So many people thing they have to follow a recipe. There is NO Right and NO Wrong with cooking. Mom also didn't use as many spices as I do, but times were different back then. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity.
Sesame grill how to#
At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. My mom taught school, so summers were our vacation time. On a lake, big garden which had all the vegetables you could imagine. Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. I lightly dip the top of the thighs into the toasted sesame seeds.
Sesame grill skin#
The skin provides extra flavor and also some protection from the flame. You can use bone in or boneless, and skin on or skinless, but I prefer the bone in, skin on chicken thighs for this recipe.
Sesame grill full#
These Sesame Soy Glazed Grilled Chicken Thighs are also a great budget friendly cheap meal! Chicken thighs are typically less expensive than chicken breasts and are packed full of dark meat flavor. By glazing the chicken for the last 5-10 minutes, the sugars will caramelize and the glaze will thicken without burning on the flame. You do not want to add the glaze too early because the honey and sugars will burn the longer they are in contact with heat. The sauce for this marinade is made from soy sauce, ground ginger, and sesame oil. I love a simple recipe, especially for grilling season. These grilled chicken thighs are super easy to make! The sesame soy glaze takes just a minute to whip up and is applied in the last few minutes of grilling the chicken. Chicken thighs are cooked in a sesame soy glaze. Sesame Soy Glazed Grilled Chicken Thighs are a great budget friendly grilling recipe.
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