Drunken Teriyaki Drumsticks, Caprese Salad, & Roasted Russet Potatoes

Drunken Teriyaki Drumsticks, Caprese Salad, & Roasted Russet Potatoes

Drunken Teriyaki Drumsticks

10 Drumsticks

10 Sprigs Cilantro

1 Bottle Heineken

1/3 Cup Teriyaki Sauce

1/6 Cup Soy Sauce

2 Tbsp Onion Powder

1 ½ Tbsp Garlic Salt

1 Tbsp Vegetable Oil

2 Tsp Ground Cumin

1 Tsp Paprika

½ Tsp Dried Oregano

5 Packets Goya Con Culantro y Achiote

  • Remove the cilantro leaves from their sprigs and toss into blender.
  • Add the Heineken, teriyaki, soy sauce, onion powder, garlic salt, vegetable oil, cumin, paprika, and oregano. Blend until smooth.
  • Rub the Goya seasoning into the chicken legs – making sure to cover completely, even under the skin.
  • In a Ziploc freezer bag add your chicken and marinade; store in your fridge overnight on a plate or baking sheet (to avoid spills).
  • Grill for one and a half to two hours over medium heat (will vary depending on the grill). I recommend using a charcoal grill because I think it adds a great flavor.

Caprese Salad


1 ½ Beefsteak Tomato

1 16 Oz  Packet Fresh Mozzarella

½ Red Onion

3 Leaves Fresh Basil

½ Tsp Salt

½ Tsp Fresh Cracked Pepper

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Reduction

  • Halve the tomato and cut into ½ In thick slices.
  • Cut the mozzarella into ½ In thick slices.
  • Arrange the tomato and mozzarella using one of every other component in a spiral shape on a plate.
  • Halve one red onion and slice thin.
  • Next cut the basil in half vertically (along the stem) then slice horizontally into small slivers.
  • Sprinkle the onion and basil over the salad as well as the salt and pepper.
  • Sprinkle the olive oil evenly over the salad and finish with the balsamic reduction.

Balsamic Reduction:

1 ½ Cups Balsamic Vinegar
½ Cup Brown Sugar

  • Bring vinegar to a boil over high heat – turn down the heat and let it simmer for about 5 Min.
  • When it reduces halfway, add brown sugar – continue to simmer.
  • Remove from heat when it becomes syrupy and sticks to the back of a wooden spoon.
  • It will continue to thicken as it cools.
  • Drizzle the reduction over the salad and serve.

Roasted Russet Potatoes

1 Pound Russet Baking Potatoes
3 Tbsp Extra Virgin Olive Oil
½ Tsp Fresh Cracked Pepper

½ Tsp Salt

½ Tsp Garlic Powder

  • Preheat the oven to 400° F.
  • Line a baking sheet with aluminum foil – shiny side down.
  • Cut the potatoes into bite size chunks – make sure they are even so they cook equally.
  • Transfer the potatoes onto the baking sheet and pour olive oil over them.
  • Add the pepper, salt, and garlic powder to them – mix the potatoes, oil, and spice mix until well coated.
  • Make sure the potatoes are in a single layer and pop into the oven for about 40 minutes.
  • Take out and keep warm until time to serve.

Serves around five people.


Citrus Summer Salad and Simple Seared Chicken

The salad is based off pictures and recipes I’ve seen circulating around Pinterest – it’s a savory fruit salad that light and refreshing. The chicken is the product of my first trip to Benihana. I loved their simple, buttery chicken so much I had to try making some of my own. Anyway I hope you enjoy!

Citrus Summer Salad and Simple Seared Chicken

Citrus Summer Salad

1 Orange
1 Grapefruit
1 Mango
1 Avocado
5 Slices Red Onion
½ Beefsteak Tomato
4 Sprigs Cilantro

  • Peel orange and grape fruit – removing the rind and pith. Cut into sections according to the veins of the fruits then cut sections in half.
  • Remove the pit from the mango and chop into bite size cubes. I left the skin on, but feel free to remove it.
  • Cut five circular slices from one red onion then cut those in half – should look like rainbows.
  • Cut the avocado in half – moving around the pit. Carefully twist each side until one frees itself from the pit. To remove the pit from the other side very carefully stab your knife into the pit and twist until it comes free from the avocado. Chop the avocado into bite size cubes.
  • Remove the cilantro leaves from their sprigs and bunch together. Make sure the leaves are tightly packed and begin chopping, starting at one end of the bunch and moving to the other. When finished, cilantro should be in very small to fine pieces.
  • Add all the fruits and cilantro to a bowl and mix together.

2 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 Tsp Salt
1 Tsp Fresh Cracked Pepper
1 Packet Goya Salad & Vegetable Seasoning

  • In a small bowl or cup whisk together oil, vinegar, salt, pepper, and seasoning
  • Pour the dressing over the salad and mix together; serves around three to four people.

Simple Chicken

2 Boneless, Skinless Chicken Breasts
1 Tbsp Butter
2 Tsp Onion Powder
2 Tsp Salt
2 Tsp Fresh Cracked Pepper

  • Begin heating up butter in a pan on medium/high heat.
  • Horizontally halve (like a hamburger bun) chicken breasts.
  • Rub onion powder, salt and pepper into the meat.
  • Add the chicken to the pan, searing on both sides for about five minutes each.
  • Cover the chicken with a lid and cook through.
  • Serves around three to four people.


Dill Potatoes

This is my go-to dish when I can’t figure out a starch for a meal or am feeling uncreative. They’re simple and go with everything.

Dill Potatoes


4 Cups Petite Yellow Idaho Potatoes

3 Cups Water – or enough to cover potatoes

1 Tbsp Butter

1 Tbsp Dill1 Tbsp Salt

½ Tbsp Pepper

  • In a large pot add water and salt – heating on high.
  • Peel and quarter potatoes (making sure they are equal in size, this way they will cook equally.)
  • Once water is boiling add potatoes – boiling them until tender then strain.
  • Once, strained move potatoes either to their previous pot or a large bowl.
  • Add butter, dill, and pepper – mix until evenly seasoned.


Home-style Chili

Since I became pseudo vegetarian I try making the meals where I include meat special. If I only have it once every one or two weeks I want that meal to be great! So, here’s a recipe for anyone who likes chili. It was originally created by my boyfriend’s grandmother and has been altered by me. It’s absolutely delicious and a quick meal if you don’t have much time.

Home-style Chili


1 lb ground chuck

¼- ½ c onion

~ 3 or 4 thin slices chopped

1 can Joan of Arc Spicy Chili Beans

1 can Red Gold diced tomatoes

1 can Contadina tomato paste

1 tsp Cayenne Pepper Flakes

1 tsp Ground Coriander

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cumin

1 tsp Sugar

½ tsp Salt

½ tsp Pepper


1 tbsp Thai Red Chili Paste

  • First, simmer onions in a pan with a bit of butter until they turn transparent.
  • Add the ground chuck and brown in pan; once sufficiently cooked drain the beef, making sure to get most the fat off.
  • Pour the beef into a pot adding the beans, tomatoes, and tomato paste to it.
  • Mix in the dry spices, at the end adding in the red chili paste.
  • If you’d like a less spicy version skip the pepper flakes and chili paste; add in ~1 tsp more sugar.
  • Serve over pasta, rice, or plain topping it with a bit of parmesan cheese.