Bacon-Wrapped Teriyaki Chicken Livers and Chicken Bites

My brother made Bacon Wrapped Teriyaki Chicken Livers for our Dad's surprise b'day party. They were such a hit, even the hubby who claims he hates liver, loves them! For the other liver haters out there, I also included Bacon Wrapped Chicken Bites! 

Bacon-Wrapped Teriyaki Chicken Livers

1 lb. chicken livers
Approximately 8 oz. bacon (not thick cut)
Teriyaki sauce, Kikkoman Teriyaki Baste and Glaze
Kebab skewers

Wrap bacon around chicken liver, stretching the bacon to fit, if needed. Secure with a skewer. Repeat until skewer is full. Repeat with remaining chicken livers and skewers.

Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours.

Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook until bacon is done about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes making sure not to burn the bacon.

Bacon-Wrapped Teriyaki Chicken Bites

4 chicken tenders, cubed
1 package Bacon (not thick cut), cut in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze
toothpicks

Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Bacon-Wrapped Teriyaki Chicken Bites

I'm hosting a Kikkoman House Party for the Superbowl tonight!  I've started off with these Bacon-Wrapped Teriyaki Chicken Bites. I don't have a grill right now, but I "grilled" them on my grill pan in the oven! It worked great!

Half way through baking and

brushed with Teriyaki Glaze!

Done!

4 chicken tenders, cubed
1 package Bacon (not thick cut), cur in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze
toothpicks

Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Chicken Wings 3 Ways

It is that time of year! Superbowl Time! One more tailgate before the season is over! I give my guests a choice of plain or three sauce options. These chicken drummettes are a favorite for kids of all ages! 

6-8 chicken drummettes 
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.

Lemon Pepper Sauce

1/2 cup butter or margarine

1 tsp lemon juice

1 tsp minced garlic

lemon pepper to taste

Combine ingredients in a sauce pan and simmer for a couple of minutes. Toss wings in sauce and serve.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened. Toss wings in sauce and serve.

BBQ Hot Sauce

1 yellow onion, chopped
2 garlic cloves, minced
1 tbsp oil
1 cup ketchup
1/4 cup brown sugar, light or dark
1/4 cup apple cider vinegar
1/4 cup Texas Pete hot sauce***
2 tbsp Worcestershire sauce

Saute onion and garlic in oil in a large pan. Drain any excess oil. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer about 10 minutes. 

Lynch Wedding Reception ~ Farm to Table Style

We've had a lot of work and a little drama going on the past several days preparing and working and prepping and cooking and cleaning... and the list goes on! The first drama/horror was a stove that didn't work. The microwave worked long enough for my son to heat up a hot dog Friday afternoon. There was no hot water and the breakers kept tripping! (BTW... try cleaning up with no hot water! LOL) The people that we were doing this for were VERY understanding! You do what you can do and that's ALL you can do! Thank you Rick and Faris!!! 

In the spirit of the recent Farm to Table movement, I wanted to create an event for the bride using a lot of local resources/farms. She told me she really loves using local fresh ingredients and farm products. In the picture below the, the hubby and I are setting up the buffet server that had Cheese Logs on the side that I'm working on. I used a Fromage Blanc from my farm friends Alice and Earle at Middle Sparrow Ranch in Sardis, SC to make those! I also had two more fromage spreads: Rosemary and Black Olive & Honey and Cranberry!

Fromage Spreads from Middle Sparrow Ranch

My beautiful Buffet Server with Ham Biscuits,

Chicken Salad and Cheese Ball/Logs

I put my step-son, Cory, in charge of making my very tasty and elegant Shrimp-n-Grits! We used Stone Ground Grits I ordered from Carolina Plantaion in Darlington, SC, which have a nice and creamy texture. The longer you cook them, the creamer they become! Cooked in chicken broth, they become rich and savory which is perfect for my shrimp and sausage gravy. Thanks Cory! Awesome job! I really lucked out with a two-fer in this dish! I just happened to find some sausage from my farm friend, Russell at Sunny Cedars Farm in Sumter, SC in my freezer, which put this dish over the top!

The bride requested a Taco Bar, which I have never done for a wedding, but I did have fun playing with all the options! We had all the typical Mexican Rice, Charro Beans, Lettuce and Tomato, Guacamole, Sour Cream and Cheese, Cheese, Cheese! I did, however, throw in a TWIST! (Pun intended!) I had Pulled Pork and a couple of toppings from my friend Bobby at Bobbi's Kozy Kitchen. I made her Cilantro Lime Crema and Grilled Pineapple Salsa. These made AWESOME tacos!

We also had three varieties of wings:

Buffalo Wings!

Memphis~Style Sweet Heat Wings!

Teriyaki Wings!

Of course, no party is complete without trays/bowls of gorgeous fruit and the popular vegetable tray complete with yummy ranch dip!

My foodie friend Chef Christopher Hill over at the Bachelor Kitchen, shared his recipe for Bourbon BBQ Sauce because I had a request to sauce the cocktail wieners with a bourbon BBQ sauce! I had to try the sauce on a chicken tender! Yummy!

Because I forgot my camera, and I can't find anyone yet that has pictures of the dessert table or the Coffee Bar, (I will find them and add them soon! I didn't want it to delay the post any longer.) I'm ending with the Spinach Dip, Pimento Cheese Sandwiches (The hubby mixed it up, but my daughter-in-law Jamie made the pretty sandwiches! Thanks Jamie for all your hard work!) and Sausage Quiche! 

A special thanks to my son Elliott who handled the Coffee Bar and much, much more, and to Autumn who handled her first catering job with style and grace! She was right there ready to take on the next task and executed her tasks perfectly! Thanks y'all! Thanks to all y'all! 

...and finally

Congratulations Tricia and Chris!!!

Teriyaki Pork Tenderloin

Last night, I took a pork tenderloin, that I had marinated in teriyaki overnight, pan seared it, then roasted it off in the oven. It was so tender that I couldn't get it cut into medallions without it falling apart! I made another batch of teriyaki, and reduced it to a thick sauce to pour over the medallions! Perfection!

For the marinade, I used the same recipe for the sauce

but left out the 1/4 cup water and corn starch.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Cook until thickened.