As much fun as it is to cook and bake festive and seasonally appropriate dishes all the time, there is something to be said for a classic, simple and easy standby for when you need dinner ASAP and don’t want to involve too many dishes. For me, my weeknight dinner go-to’s tend to involve protein + veggies + rice. Especially this Easy Baked Teriyaki Chicken that only requires 5 simple ingredients for the marinade. That’s it!
We have been so spoiled this year with a warm(ish) and dry(ish) winter here in Portland. While it’s still been a little chilly, it’s been hard for me to not just kick start into spring already! Yet it is only mid-February and there is still plenty of winter dishes and fresh produce to enjoy before we move on to the next season. So I took some beautiful delicata squash and brussels sprouts and made these Gochujang Roasted Winter Vegetables this last weekend. And holy cow, let me tell you, they are some of the most addicting vegetables I have ever made!
If there is one thing that screams Hawaii to me (other than the sun, the beach, the ocean, the da kine Aloha spirit…), it’s plate lunch. Give me a plate lunch and I will be sooooo happy! If I don’t order meat jun, I will order chicken katsu. Or if I’m feeling crazy, I’ll get them both. Because seriously, you’re going to go swim off all these calories anyway, right? So let me take you to Hawaii with this homemade classic chicken katsu recipe.