Make-It Monday

Here's what the contributor called "Hawaii's answer to teriyaki chicken".  We tried it with chicken thighs (skin-off) and bbq-ed them.  Really enjoyed it.

Shoyu Chicken

1/2 c. soy sauce
1/2 c. brown sugar
1/2 c. water
2 cloves garlic, minced
1/2 onion, chopped
1 1/2 tsp ginger
1 1/2 tsp pepper
1 1/2 tsp oregano
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp cayenne pepper (optional)
1/2 tsp paprika (optional)
2 1/2 lbs. chicken thighs

Whisk everything together, add chicken thighs and toss to coat evenly (I use a ziploc bag).  Marinate in the fridge for at least an hour.  Longer is even better.  Preheat bbq medium heat.  Grill until cooked through, abt 15 mins a side.  You could also use your oven or broil them, for those in colder climates.


And, an old classic but I found a better way to make it.  My kids love Cream of Wheat but it always seems like lumpy paste to me.  I found this online and we have all been enjoying it, even Spencer who generally avoids C of W like the plague.

Yummy Cream of Wheat

1 c. milk
1 c. water

Bring to almost boiling then add:

1/3 c. of Cream of Wheat

Cook on low until desired consistency, stirring frequently.

Stir in 1 Tbslp butter, generous Tblsp of brown sugar and 2 tsp of cinnamon.

Scoop into bowls, add a bit more sugar if you want, and put a very little milk to ring the outside.  Enjoy!
We double the above to feed us all, in case you aren't sure.