Recipe: Deby’s Teriyaki Marinade

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The last time I lived in California (post-bachelor’s degree), I was doing what you might call Livin’ the Dream: I had a great job at a newspaper, an awesome church (with accompanying awesome singles group), a house at the end of a cul-de-sac, a cute patio and a yard with beautiful landscaping. Our house was 45 minutes from the mountains, the desert or the beach, depending on your direction (and what time of day you went).

And my favorite: a swimming pool with an in-ground hot tub at one corner. (Doesn’t everyone in Southern California have an in-ground pool and hot tub?)

grilled teriyaki chicken
No photo for my grilling recipe? No problem. My generous friend Talya to the rescue! Photos courtesy of Talya Tate Boerner of Grace, Grits and Gardening.

I rented from my roommate, Deby, who owned the house and paid other people to maintain the property. (Doesn’t everyone in Southern California have a yard guy and a pool guy?)

Yup. Livin’ the Dream. (Except that my closest family units were 4-5 hours away by car.)

Deby and I had lots of cookouts and swim parties – sometimes with her friends, sometimes with mine, but always lots of fun and lasting until the wee hours of the morning (I was young then; I could do that).

One of my favorite things about Deby, besides her generosity (she pretty much let me do whatever I wanted, as long as I didn’t burn the place down), was that she was a gourmet cook. Financial planner by day, food magician by night.

She made creating delicious recipes seem effortless. (She once took a pot of chili I had left simmering on the stove and, after asking permission, turned it from blah to rah! just by sprinkling in some fairy dust a few spices.)

I experienced many culinary firsts at Deby’s table: I had never heard of cilantro (and now my love for it is limitless), I had never eaten orange roughy; I had never eaten sushi, had never heard of wasabi (no Japanese sushi restaurant has anything on Deby). Artichoke hearts with a creamy dill sauce, yum! And I didn’t have a clue what ceviche was (again, no restaurant can hold a candle). And our refrigerator always – always – housed a dish of fresh garlic butter, which we whipped up ourselves.

I “stole” several recipes from Deby, including the one below, which might embody her motto, and I heartily embrace it:

“Everything is better with garlic.”

(Go ahead. Write that down and tape it to your fridge.)

The first time I experienced her Teriyaki Marinade was when Deby invited me sailing with some friends who owned a sailboat. (Doesn’t everyone in Southern California own a sailboat?) The boat had a little grill, where we plopped down some boneless chicken that had been marinating in the cooler all morning.

salmon teriyaki recipeYou’ll have to experience for yourself how good this is, because I am out of words to describe it. I’ve since tried the marinade with salmon, one Fourth of July a few years ago – why just once? I don’t know! – and I’m sure it would be awesome with shrimp, too.

And, because this is Memorial Day weekend and you have more exciting things to do than listen to someone else wax nostalgic about her Livin’ la Vida SoCal days two decades past, here it is. (Note: I’m presenting it in its original form but have included a couple of healthier substitutions.)

What are you waiting for? Go get your grill on!

Deby, if you should stumble across this post someday, please get in touch. And thank you for everything you taught me about generosity, hospitality and good food.

Print Recipe
Recipe: Deby’s Teriyaki Marinade
Prep Time 15 minutes
Cook Time 2-20 minutes
Passive Time 4-8 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2-20 minutes
Passive Time 4-8 hours
Servings
people
Ingredients
Instructions
  1. Whisk all ingredients in a small bowl until combined.
  2. Place mixture in a sealable bag or airtight dish with 6-8 boneless chicken breasts OR salmon steaks OR 1-2 pounds of shrimp.
  3. Refrigerate at least 4 hours, turning the bag at least once to make sure every surface gets plenty of yummy marinade.
  4. Discard unused marinade or boil it for use as a sauce. (I've never done this, but it seems a shame to waste it.)
Recipe Notes

Serve with a fresh green salad, grilled veggies (why not? the grill is already hot!) or a sweet potato smashed with coconut oil or butter and a generous sprinkling of cinnamon.

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Well, Well, Well: tips & tools 11/02/15

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wellwellwell3 - tips & toolsEach week I bring you three tools, tips, articles, recipes or other resources that I find useful or interesting on the journey to wellness. Feel free to suggest your own helpful hints and tips by leaving a comment (see Comment link above).

Here are this week’s three:

HOLIDAY • ORGANIZING

Fellow Arkansas Women Bloggers member Mary knows what it’s like to be stressed out (don’t we all?), and one way she deals with that is by being organized and helping others do the same.

As we all know, the calendar has rolled over to November and our schedules are about to kick into hyperdrive (as if they weren’t already overloaded). That’s why I was happy to discover Mary’s cute, festive and oh-so-helpful (and did I mention cute?) holiday planning guide, including a checklist for meal planning, travel prep, gift buying and more.

Holiday-Guide-Image-2015Check it out: Holiday Guide: Calendar & Checklists

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HUMOR

DoOverCoverSometimes laughter is the best medicine (especially when “someone” has already eaten your square of emergency chocolate). I’ve been following Do Over author and speaker Jon Acuff for a few months, since participating in a Michael Hyattpromoted webinar in the spring. I can totally relate to Jon: He has an unnatural 🙂 obsession with trying to make people laugh (and he doesn’t fall flat on his face nearly as much as I do!); he’s a writer; and he wants to make a difference in the world.

Maybe you won’t get this one if you’ve never thought of writing a book, never worried what others think, never tried to change the world with your brilliance and generosity 🙂 … but I think he nailed it.

Check it out: Writers are crazy. Here’s proof I am.

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HEALTH • DIET

Elizabeth'sSpaghettiAndTableI didn’t battle a weight problem until I was about 30. By my birthday that year, my hips had grown wider than I was accustomed to, and it only got worse from there. Part of my reason for blogging about my struggles is to help others (while helping myself work through it and to stay accountable).

With all the crazy talk about diet and health, including mega-money spent on marketing and advertising cheap, fake, unhealthful foods, Dietitian Cassie’s blog was a breath of fresh air. I’ve written about her before because I love her sensible, open-minded approach to healthy living. In this post, she gives her thoughts on “cheat days,” which I used to take advantage of until I realized that if I were eating real food in a balanced way, I wouldn’t feel deprived.

Check it out: What About Cheat Days? (5 Considerations)

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That’s it for this week, kids. I hope you found something useful or at least interesting. Until next time …

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