Tag Archives: Soy sauce

Hawaiian Pork Burgers

I wanted to obtain great flavor and a savory taste to a traditional pork burger.

We don’t eat them much since our local grocery store makes their own and their sausage is so addicting!

Either way, this is my version and its savory and full of flavor! I guarantee this will be a favorite!


hawaiian burger

Here’s what you’ll need:

1 lb pork sausage, ground

1/2 bell pepper, diced

1/2 onion, diced

1-2 garlic cloves, minced

2 tbsp. soy sauce

1 tbsp. crushed pineapple

1/4 – 1/3 cup pineapple juice (add to your liking)

1 tbsp. minced jalapenos

1/4 – 1/3 cup breadcrumbs (depends on moisture)


Mix all ingredients into a bowl, add breadcrumbs last and add more if needed. You want the burger to be held together really well since there is plenty of moisture in these burgers.

Grill over 325-350. Grill until the burgers are no longer pink and cooked through (165 internal temp).



Honey Mustard Chicken

Its been snowing since last night, it’s cold and unfortunately I have house cleaning to do, but part of making me happy while being snowed in…….making dinner and posting on my most favorite blog. This recipe called for all things comfort but of course I went my own way to make it mine. I omitted white vinegar (2 tablespoons) and I added Apple cider vinegar instead (1 tablespoon). I also used local honey from an Amish topiary close to town, and I added an extra clove of minced garlic. 

SERVES: 4-6      Cook: 6-7 hours on LOW; 4-5 on HIGH

Here’s what you’ll need:

2 – 2 1/2 pounds of boneless, skinless chicken breasts 

1/2 cup honey

1/4 cup soy sauce (low sodium)

1/4 cup mustard

1 tbsp. Apple cider vinegar

4 cloves garlic, minced

1/2 tsp black pepper

OPTIONAL: To thicken sauce, add the ingredients below in a cup then pour in slow cooker 1 hour before chicken is finished cooking.

2 tbsp water

2 tbsp cornstarch


Place chicken breasts in slow cooker. Turn slow cooker on LOW. Meanwhile, whisk the honey, soy sauce, garlic, mustard, vinegar, and black pepper until well blended. Pour over chicken, cover, and cook for 6-7 hours. 

You can serve this over pasta, shred or cube it and serve over rice and vegetables, or shred it and serve on sandwich buns! 

**We shredded it and put it on a hoagie bun with bell peppers and onions! 

Veggie Fried Rice

I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).

Here are the changes that I made:

  1. 1/8 tsp chinese five spice
  2. 2 Tbsp soy sauce
  3. 1 Tbsp honey
  4. 1/3 cup frozen sweet peas
  5. 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
  6. 2 cloves garlic
  7. omitted sesame oil

Makes: 4 cups

Here’s what you’ll need:

veggie fried rice 001

1 cup instant whole grain brown rice

1 cup hot water + 1 chicken bouillon cube

2 eggs, lightly beaten

1 Tbsp canola oil

1/3 cup frozen peas

1/4 – 1/2 bell pepper, chopped

2 slices red onion, chopped

2 cloves garlic, minced

1/8 tsp chinese five spice powder

2 Tbsp soy sauce (prefer low-sodium, but not recommended)

2 Tbsp rice vinegar


Combine rice and chicken broth in a small saucepan……

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Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..

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After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……

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While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..

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Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……

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Add garlic and chinese five spice powder, stir and continue cooking until tender…..

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Add the cooked rice…..

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Soy sauce…..

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Rice vinegar…..

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Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..

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Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!

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Here are the original ingredients for this dish:

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 tsp canola oil
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
  • 1 medium red bell pepper, cut into 1-inch slices thinly
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Hot sauce to taste

** Any vegetables would be great in this dish.

Beef and Broccoli with Peppers

Have I stated how much I love my slow cooker?? Well, I LOVE MY SLOW COOKER! Hopefully you could “hear” me 🙂 I love the slow process of cooking, just goes to prove that “patience is a virtue”, especially when we prepare meals for the ones we love. I found a recipe that I changed, of course, and this recipe has been tried so many times by other cooks and websites, that I finally thought I would have a go at it and give it a try. I love Beef and Broccoli and I decided that if I try a little bit of Capsicum (bell peppers) in my recipe at the end, it would have even better flavor…so that’s what I did. I sure hope you enjoy! I sure as heck know that we sure did! 😉

Makes: 4-6 servings

Here’s what you’ll need:

beef, broccoli, and peppers 007

1 cup water

1 beef bouillon cube

1/3 cup brown sugar

3 cloves garlic, minced

1/3 cup soy sauce

1 Tbsp sesame seed oil

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

2 pounds beef stew meat

7-8 mini sweet peppers (bell peppers), sliced thinly (or equivalent to 2 regular-sized, sliced bell peppers)

2 Tbsp cornstarch

16-24 oz. broccoli florets (frozen)


Place liner in slow cooker, or spray with non-stick cooking spray. Turn slow cooker on LOW and place the beef stew meat in the slow cooker along with the soy sauce….

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Brown sugar…..

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Sesame seed oil…..

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Ground Ginger, Crushed red pepper flakes, water, and beef boullion cube…..

beef, broccoli, and peppers 012 And minced garlic…..

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Toss (mix well) to coat. Cover and cook on LOW for 7-8 hours….

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After the 7-8 hours of cooking time, remove about 3 Tbsp of sauce from the slow cooker and combine with the 2 Tbsp of cornstarch to make a slurry…..

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Pour and stir the slurry into the beef mixture in the slow cooker and let thicken before adding remaining ingredients……

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Add broccoli (as much as you want and you don’t have to thaw broccoli)

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Slices of bell peppers….

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Stir to combine again and continue to cook on LOW for 15-20 minutes to thicken the sauce…. (this also cooks the broccoli to a desired tenderness and the same for the bell peppers)…..

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During this time you can (follow the product instructions) make your rice. We used brown rice. This dish has great flavor without excessive amounts of MSG….

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Please enjoy!

Molasses Glazed Chicken Thighs

I must say this has been the best December day that I have gotten to experience in a long time. The temps were in the 70’s and could have done without the wind, but the day was still sunny and fabulous! I figure it’ll be back in the 30’s by next week. I still love winter! I decided that since I was going shopping with some friends today that I wanted to make a dinner that could use some decent marinating time and I found this recipe at www.cookbookjunkie.blogspot.com. I changed it up a little bit and it was definitely worth it. The recipe originally called for broiling but I decided to just bake it in the oven. It turned out AMAZING and full of flavor! I can’t wait for you to try it! ENJOY!

Makes: 4 servings

Here’s what you’ll need:

molasses galzed chicken ingredients

3/4 cup molasses

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup olive oil

3 garlic cloves, minced

1 tsp black pepper

1 1/2-2 lbs. boneless, skinless chicken thighs


Pre heat oven 350 degrees and then combine first 6 ingredients in a zip-lock (1 gallon) freezer/storage bag…(I put the bag into a glass bowl, lay top of bag over the rim of the glass and add the ingredients…
molasses glazed chicken bowl

glazing ingredients

Add chicken to marinade, cover and seal…

chicken and marinade in a bag

Chill in the fridge for approximately 6-8 hours, flipping the bag over occasionally. Remove chicken from marinade and lay out on a baking sheet…


Place the chicken thighs in pre heated oven for 20-25 minutes. Chicken should register 165 degrees (firm to the touch). Sprinkle with a little dollop of fresh parsley. ENJOY!

chicken and mashed potatoes

Bourbon Street Chicken (my style)

This recipe caught my eye…I found this on Pinterest. It asked me (yes, I talk when I cook…lol) to cook the chicken in a skillet and add the sauce, simmer, etc., all I saw was a big mess, so I decided to give it a lil ‘Cori kick’ and skip out on all the mess and do it the easy way (crock pot)…turned out succulent and very rich in flavor. THIS HAS BECOME JOSH’S (and mine too) FAVORITE! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

2 pounds boneless/skinless chicken thighs or breasts (I used thighs)

1 Tbsp olive oil

2 garlic cloves, minced

1/4 tsp ground ginger

3/4 tsp crushed red pepper flakes

1/4 cup apple juice (I omitted)

1/3 cup light brown sugar

2 Tbsp ketchup

1 Tbsp cider vinegar

1/2 cup water

1/3 cup soy sauce

1 – 2 Tbsp cornstarch mixed with a little water


Line crock pot with a slow cooker liner or spray crock with non-stick cooking spray. Place chicken in bottom of crock pot… (I used 6 thighs)

Turn crock pot on LOW. Meanwhile, in a small bowl, mix olive oil, garlic, ginger, red pepper flakes, brown sugar, ketchup, cider vinegar, water, and soy sauce with a wire whisk until well-blended.

Before pouring sauce over chicken, sprinkle chicken with a little bit of salt and pepper. Pour bourbon sauce over chicken and cover tightly…

Cook on LOW for 6-8 hours (depends on your crock pot). The last 30 minutes (turn crock pot on HIGH) add 2 Tbsp cornstarch (in a cup) and mix with a little bit of cold water until dissolved, pour into sauce, let boil for 2 minutes, sauce should thicken. Serve over wild rice and garnish with fresh parsley.

Junie’s Black Peppered Chicken

Here’s another favorite! I can’t wait to try this recipe!

Here’s what you’ll need:

1 pound boneless, skinless chicken breasts or thighs

6 TBSP cornstarch (for dusting)

1 white onion, diced

1 cup frozen peas and carrots (optional)

oil for frying


1/4 cup oyster sauce

1 tsp soy sauce

1 tsp black pepper

1/2 tsp white pepper (this may be a little too much pepper, optional)

1 tsp sake or rice wine (or cooking sherry)


Step 1: Mix together, all sauce ingredients in a bowl and set aside.

Step 2: Cut chicken into 1/2 inch cubes and dust in cornstarch until fully coated.

Step 3: Deep fry (or fry in wok) chicken in batches until golden brown. Drain on paper towels.

Step 4: Heat 1 TBSP of oil and stir fry onion for a minute or two. Add veggies and stir fry for another minute. Add sauce to mixture and heat until bubbling. Add chicken, stirring to fully coat with sauce. Serve with white rice.


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