Tasty Tuesday's 

featuring....

Teriyaki Chicken 

with 

Twice Baked Potatoes

I stole this chicken recipe from a cookbook blog- love it and make it often. it is way easy- the only down fall is that you must marinate the chicken the night before- if you are like me I rarely know that far ahead what I am going to cook... 

Teriyaki Chicken

Chicken Breasts (  up to six- and if you like them thin you can flatten them with a meat tenderizer)

1 cup soy sauce

1 cup olive oil

1 can 7-up (I also have used sprite)

Tons of fresh garlic minced (fresh is best)

Lots of fresh ginger (buy this in the produce section)

Marinade the chicken over night and grill. 

Twice baked Potatoes

Bake Potatoes at 350 for an hour or until done (one potato usually feeds two people- this recipe is for about 3 potatoes)

-then-

cut the potatoes in half 

scoop the potato out of the skin in to a bowl (keep the skins)

-add-

1/4 cup chives (chopped)

1/4 cup milk 

cheddar cheese (blue cheese is also amazing)

1/4 cup sour cream 

salt (taste)

pepper (taste)

mash it all up (the texture will be chunkier than mashed potatoes, but similar in consistency)

add milk and sour cream to make the consistency that you like. 

after the mashing- mound the potatoes back in to the skins

top with cheese

put back into the oven to allow the cheese to melt (15 min)

Enjoy!