Tuesday, August 29, 2017

CHERRY PIE RECIPE

CHERRY PIE RECIPE | #Cherrypiefillingrecipeshomemade #Fallpies #Cherrypiefillingrecipes #Summerpies #Bestcherrypierecipe #Cherryhandpies #Cherrypiefillingrecipeshomemade #Cherrycrisprecipe #Piecrustdesignseasy #Latticepiecrust #Cherrycobblerrecipehomemade #Bestpiecrustrecipe

Ingredients

  • pinch of salt
  • 1 egg yolk
  • 1/4 cup corn starch
  • 3/4 cup sugar
  • 2 refrigerated pie crusts
  • 2 pounds fresh sweet cherries pitted
  • 1 teaspoon vanilla
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 400.
  2. In a medium bowl, mix together the cherries, corn starch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.
  3. Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
  4. Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about 1/4 inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
  5. Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
  6. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
  7. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

recipe adapted >>>>>  here

Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty



Ingredients

  • 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
  • 1/2 cup sour cream
  • 2 cups shredded chicken **see recipe notes below
  • 1.5 Tbsp taco seasoning (choose your favorite)
  • 1 1/2 cups shredded Mexican cheese
  • 10 oz can of diced tomatoes with green chiles, very well drained
  • 1 1/2 tsp garlic, finely minced
  • 5 green onions, sliced thinly
  • 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
  • 8 burrito sized flour tortillas
  • fresh minced cilantro, for garnish optional

Instructions

  1. Combine all ingredients in a large mixing bowl, stirring until well combined.
  2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
  3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
  4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
  5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

recipe adapted  >>>>>  here

Triple Berry French Toast Casserole

Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits



Ingredients

  • 16 oz French bread cut into 1-inch cubes
  • 4 eggs
  • 1 cup almondmilk or regular milk
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 5 cups frozen berries raspberry, blackberry, blueberry blend
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar


Instructions

  1. Preheat oven to 350F.
  2. Spray a 9x13 inch baking dish with cooking spray. set aside.
  3. Place bread cubes in a large bowl.
  4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
  5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
  6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
  7. Pour berries into prepared baking dish.
  8. Spoon bread over the top.
  9. Sprinkle the top with 1 tablespoon of sugar.
  10. Bake for 35 to 45 minutes or until bubbling and golden brown.
  11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 347 customer reviews

Saturday, August 26, 2017

Chicken Alfredo Stuffed Shells

Yumm let me know if u make this #Dinnerideaseasy #Familydinnerideas #Foilpacketsforthegrill #Foilpacketmeals #Easychickendinner #Creamychickenspaghetti

Ingredients

  • Jumbo Shells Pasta about 20 shells
  • 2 cups shredded cooked chicken breast
  • 1 jar 16oz Alfredo sauce
  • 2 cups steamed broccoli
  • 1 cup shredded cheddar cheese
  • cooking spray
  • 2 cups spaghetti sauce

Instructions

  1. Preheat oven to 350°F.
  2. Cook pasta according to directions on package, minus one minute. Rinse with cool water & drain.
  3. Lightly coat baking dish with olive oil.
  4. Spread spaghetti sauce evenly in baking dish.
  5. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese.
  6. Spoon mixture into cooked pasta shells and arrange into baking dish, filling side up.
  7. Bake 20-25 minutes or until filling is hot.

recipe adapted >>>>>  here

Tuesday, August 22, 2017

BAKED PARMESAN ZUCCHINI CRISPS

BAKED PARMESAN ZUCCHINI CRISPS | #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Easycasserolerecipes #Tilapiarecipesbaked #Breadedzucchinibaked #Easyzucchinirecipes #Sauteedvegetables #Sauteedzucchinirecipes #Zucchinirecipeshealthy #Zucchiniandsquashrecipes

Ingredients

  • 2 medium zucchinis sliced into ⅛” rounds
  • Kosher salt and fresh ground black pepper
  • 1 ½ cups freshly grated Parmesan cheese
  • Hidden Valley® Simply Ranch for dipping

Instructions

  1. Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
  2. Slice zucchini into thin (about ⅛-¼”) slices.
  3. Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
  4. Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
  5. Bake at 400 degrees for 20-22 minutes or until golden brown on top.
  6. Cool for a few minutes before transferring to a plate.
  7. Serve with Hidden Valley Simply Ranch for dipping.

recipe adapted >>>>>  here

Sunday, August 20, 2017

Lemon Gooey Butter Cookies – From Scratch

Lemon Gooey Butter Cookies – From Scratch | #Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding #Dessertrecipes #Tiramisucupcakes #Paneragreentearecipepapaya #Dessertrecipes #Cookingrecipes #Cookierecipes #Deliciousdesserts



Ingredients

  • 2¼ cups (270 g) unbleached all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1 (8 oz or 226 g) package cream cheese, softened
  • ½ cup (1 stick or 113 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • ⅛ teaspoon (a few drops) lemon oil
  • ⅛ teaspoon natural yellow gel based food coloring
  • 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
  • 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies


Instructions

  1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
  2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
  3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
  4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
  5. Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
  6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
  7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
  8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
  9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

recipe adapted  >>>>>  here



Rated 4.4/5 based on 477 customer reviews

Tuesday, August 15, 2017

Southwest Tortellini Pasta Salad

Southwest Tortellini Pasta Salad | #Cowboypastasalad #Potluckrecipes #Tacopastasalad #Coldpastasaladrecipes #Saladrecipeshealthy #Garbanzobeanrecipessalad #Italiantortellinipastasalad #Coldpastasaladrecipes #Spinachtortellinisalad #Tortellinipastasaladrecipes #Spaghettisaladcold #Easytortellinisalad

Ingredients

  • 20 ounce package three cheese refrigerated tortellini
  • 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
  • 15 ounce can black beans , drained and rinsed
  • 1 red bell pepper chopped
  • 1 avocado , chopped
  • 1 1/2 cups cherry tomatoes , halved
  • 1/4 cup red onion , chopped
  • 1/4 cup fresh cilantro , chopped
  • Dressing:
  • 3 Tablespoons olive oil
  • juice from 2 limes
  • 2 Tablespoons rice vinegar
  • 1 clove garlic , minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions

  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
  4. You might also enjoy Creamy Pesto Tortellini Pasta Salad.

RECIPE ADAPTED  >>>>>  here

Sunday, August 13, 2017

EASY KETO LASAGNA BAKE | DITCH THE NOODLES!

Easy Keto Lasagna Bake | Ditch the Noodles! | #Simpleketorecipes #Lowcarblasagna #Bestketorecipes #Ketofriendlyrecipes #Stuffedhamburgers #Noodlelesslasagnaketo #Easyketomeals #Ketoenchiladas #Bestketorecipes #Simpleketorecipes #Ketorecipeseasydinners #Easyketolasagna



Ingredients

  • 1 lb Ground Beef
  • 1/2 lb Italian Sausage
  • 1/4 cup chopped white onion
  • 1 1/2 cup Marinara Sauce
  • 3/4 tsp Garlic Powder, divided
  • 1 tsp Oregano, divided
  • 1/2 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella, divided
  • 2/3 cup Parmesan Cheese, divided
  • Chopped parsley, for garnish (optional)


Instructions

  1. Preheat the oven to 400 degrees.
  2. In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
  3. Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
  4. In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.
  5. Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
  6. Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired. Serve warm.

Recipe has been adapted from >>>>>  here



Rated 4.8/5 based on 431 customer reviews

Friday, August 11, 2017

homemade blueberry muffin Recipe

homemade blueberry muffin Recipe | #Bestblueberrymuffins #Blueberrymuffinswithgreekyogurt #Blueberrymuffinssourcream #Jumboblueberrymuffins #Easyblueberrydesserts #Moistblueberrymuffins #Homemadeblueberrymuffins #Miniblueberrymuffins #Easybakingrecipes #Frozenblueberryrecipes #Bananaminimuffins #Simplebananamuffins




Ingredients

  • 1 1/2 cups (all-purpose flour
  • 3/4 cup granulated sugar plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries


Instructions

  1. Preheat oven to 400º F
  2. In a large bowl whisk flour, sugar, baking powder and salt,
  3. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
  4. Add vanilla and whisk until combined.
  5. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
  6. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  7. Divide the batter between the muffin cups filling about ½ full.
  8. Sprinkle a little sugar on top of each muffin.
  9. Bake for 15-20 minutes

recipe adapted  >>>>>  here



Rated 4.9/5 based on 253 customer reviews

Thursday, August 10, 2017

Easy Microwave Keto Bread (Low Carb Bread Recipe)

Easy Microwave Keto Bread (Low Carb Bread Recipe) | #Ketodessertrecipes #Ketosnacks #Ketodietforbeginners #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #28dayketochallenge #Nocarbdiets #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Ketosnacks



Ingredients

  • 1 large egg
  • 1 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tbsp milk
  • 1 tbsp olive oil
  • 1/4 tsp baking powder
  • pinch of salt
  • OPTIONAL INGREDIENTS:
  • 1/4 cup shredded cheddar cheese
  • garlic powder, herbs or spices of your choice


Instructions

  1. In a small bowl, whisk together the egg, flours, milk, olive oil, baking powder and salt. Add in the herbs and cheese, if using, and stir to combine.
  2. Pour the batter into a small microwave safe bowl or wide mug and microwave for 90 seconds.
  3. Place the mug or bowl upside down on a cutting board or plate and let the bread slide out. Then, cut it crosswise making two round english muffin shaped biscuits.
  4. To toast, place the bread rounds on a high heat skillet with a touch of butter or oil for 30-60 seconds on each side.

Recipe has been adapted from >>>>>  here



Rated 4.4/5 based on 434 customer reviews

Wednesday, August 9, 2017

Bacon-Wrapped Corn on the Cob

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Ingredients

  • 3 pounds/1.36 kilograms bacon slices
  • 1 bunch basil (leaves only)
  • 2 jalapeño peppers (thinly sliced)
  • 8 ears corn (shucked)
Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Instructions

  1. Line a baking sheet with parchment paper.
  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
  3. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
  4. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
  5. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
  6. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
  7. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  8. Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
  9. Grill the corn, starting with the bacon seam side down.
  10. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
  11. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.

recipe adapted >>>>>  here

Monday, August 7, 2017

INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS & VEGETABLES

INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS, VEGETABLES | #Instantpotrecipeseasy #Instantpotvegetablesoup #Instapotvegetablesoup #Beefbarleysoupinstantpot #Instapotrecipes #Instantpotpressurecooker #Instantpotnavybeans #Sausageandsauerkrautinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Pressurecookingrecipes

 

Ingredients

  • 1 lb bag dry navy beansor other white beans of choice, soaked for several hours* (see notes)
  • 1-2 tbsp olive oil
  • 14 oz smoked turkey sausage sliced into medallions
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 tsp fresh thymechopped
  • 2 tsp fresh rosemarychopped
  • 7 cups vegetable broth
  • 3 cups fresh baby spinach
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp black pepper

Instructions

  1. Using the saute function, add olive oil and cook sausage until browned.
  2. Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
  3. Rinse the beans and add them to the pot, along with all remaining ingredients.
  4. Set to pressure cook (manual) on high for 20 minutes.
  5. When finished, quick release the steam valve.
  6. Open and season with additional salt and/or pepper to taste.
  7. To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
  8. Serve with warm, crusty bread.

recipe adapted  >>>>>  here

Saturday, August 5, 2017

Oven Fried Korean Popcorn Chicken.

Oven Fried Korean Popcorn Chicken | #Easymeals #Cookingrecipes #Cakerecipes #Goodfood #Beefrecipes #Yummyfood #Collegesurvival #Collegehackssavingmoney #Collegelifehacks #Dessertrecipes #Smoresbrownies #Collegestudenthacks

Ingredients

  • 2 pounds boneless chicken breasts, cut into 2 inch cubes
  • 1 cup buttermilk
  • 3 cups finely crushed corn flakes
  • 3 tablespoons whole wheat or all-purpose flour
  • black pepper
  • extra virgin olive oil, for brushing
  • Korean BBQ Sauce
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1-2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 tablespoon toasted sesame oil
  • 3 tablespoons toasted sesame seeds
  • green onions, chopped, for serving

Instructions

  1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  3. Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
  4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.
  6. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!

recipe adapted  >>>>>  here