Lunch & Dinner

The Top 10 Food & Drink Posts of 2014 from Keitochan Says:

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TOP10FOOD_21. How To Make Long Island Iced Tea Watermelon

2. Tokyo Tea Cocktail Drink Recipe

tokyo teaTokyo Tea Cocktail is a melony spin on the classic Long Island Iced Tea!

3. Star Anise Shoyu Chicken

photo-434. 8 Healthy Lettuce Wraps Recipes

Lettuce wraps are easy to make, healthy, and so fun to eat!

5. Pumpkin Pie Martini

pumpkin pie martini

This creamy, luscious and decadent drink really does taste like pumpkin pie in a glass. With pumpkin spice, pumpkin puree, cream liqueur, vanilla vodka and milk it is sure to be a hit at your holiday feast.

like6. Deliciously Decadent Banana Coconut Upside Down Cake

banana-coconut-upside-down-cake-586x322An interesting twist on the classic Upside Down Cake. This easy to make buttery rich, caramely banana coconut take this yellow cake to new heights. Just so damn deliciously decadent!

7. Keito’s Summer Sweet Potato Salad

A quick and refreshing summer salad idea that was fantastic! Make this a complete meal by adding protein like beans, fish or chicken.

8. Maya Angelou’s Red Rice

Maya Angelou’s Red Rice recipe is found in her wonderful cookbook Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes which was published back in 2004. The cookbook is a stunning collaboration between the two things Miss Angelou loved best: writing and cooking.

9. DIY: Homemade Yogurt – You Won’t Believe How Easy

imageYou won’t believe how easy it is to make your own homemade yogurt. You need a live yogurt culture that is found in plain whole-milk yogurt. The yogurt you use as a starter should not contain starch or modified starch -read the label.

10. Coconut and Butternut Squash Soup

This recipe for Coconut and Butternut Squash Soup is simple, easy, and full of flavor. You’ll fall in love with this fall recipe you can make all year long!


Turkey 101: How To Guide To Thanksgiving Dinner Success, Plus The Perfect Roast Turkey Recipe

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A great thought-provoking way to connect with your guest at your Thanksgiving get together. Instead of using the usual placemats; reuse a paper bag cut to the size of a placemat. Have your guest jot down what their thankful for and share.

One: Choose the size.

Allow 1-2 pounds per adult for turkeys over 12 pounds.

Two: Thawing the Turkey.

Allow 24 hours in the refrigerator for every 5 pounds of turkey, so a 15 pound turkey will take 3 to 4 days to thaw. You can also thaw the turkey under cold running water, not warm, changing the water every 30 minutes and allowing 30 minutes per pound to thaw.

Three: Cleaning the Turkey.

Don’t rinse the turkey because bacteria can spread around the kitchen. Instead, thoroughly pat dry the turkey with paper towels. Don’t forget to remove the gizzard packet before stuffing the turkey.

Four: Stuffing the Turkey.

Never stuff your turkey ahead of time. It should be stuffed when it’s ready to go into the oven the stuffing should be spooned light lean into the turkey’s body cavity and neck cavity. Do not packet they internal temperature of the turkey must reach 165°F and if the stuffing is too lightly pat the interior won’t get hot enough.

Five: Carving the Turkey.

  • Step one: Place the turkey on a large cutting board.
  • Step two: Remove the leg portion by pulling the drumstick away from the body and cutting the joints between the thighs and the body.
  • Step Three: Half the turkey by slicing down the middle and carving the breast away from the breast bone and the rib cage.
  • Step four: Slice breast half in half pieces across the grain, if desired cut the wings off by cutting at the joints.





Spice Rub: Mix the paprika, garlic powder, onion powder, cayenne pepper, 1 tablespoon salt, 1 1/2 teaspoons black pepper and dried thyme, in a bowl. Sprinkle the spice rub inside the cavity and top of the bird. Slide your fingers between the skin and massage part of the rub onto the meat under the skin. Place the turkey on a tray and cover. Refrigerate overnight or up to 24 hours so the flavors can infuse.

Roasting: Remove the turkey from the refrigerator to bring to room temperature. Move the oven rack at the lowest position and preheat to 325 degrees F. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with olive oil and sprinkle with salt and pepper. Be sure to baste the turkey with the dripping every hour. Roast about 3 hours, or until a thermometer, registers 165 degrees F. Remove the turkey from the pan, cover with foil and let rest 30 minutes before carving.

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pumpkin pie martini

Baked Hawaiian Pineapple Chicken

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  • 3 lbs skinless, boneless chicken thighs
  • 2 8 oz. cans unsweetened crushed pineapple, undrained
  • ¼ cup sherry
  • ¼ cup spicy brown mustard
  • ¼ cup honey
  • 2 tablespoons butter, melted
  • ½ teaspoon paprika

Directions: Place chicken in a shallow baking dish coated with non-stick cooking spray. In a bowl, combine the pineapple, sherry, mustard, honey, and butter; mix well. Spoon over chicken; sprinkle with paprika and marinate 4-6 hours or overnight. Bake, uncovered, at 400°F for 35-45 minutes.

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Asian Style Curry

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A simple Asian curry recipe is perfect on it’s own or served with rice.

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Photo Credit: Checkout their Chicken and Dumplings With a Little Thai Flavor.


Shiitake mushrooms
Shiitake mushrooms (Photo credit: Wikipedia)

Directions: In a large saucepan, melt butter and brown meat and onions. Add garlic, salt, and pepper. Cut kabotcha, carrots, bamboo shoot and tofu into cubes. Add vegetables, star anise and 2 1/2 quarts water; cover and simmer until tender. Mix curry powder, flour and 1 cup water in a separate bowl and add to stew; cover and simmer 10 minutes.

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Star Anise Shoyu Chicken

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Star Anise is a very common flavouring in Chin...
Star Anise is a very common flavouring in Chinese cuisine (Photo credit: Wikipedia)


  • 3/4 c. shoyu (soy sauce)
  • 2 tbs honey
  • 1/2 c. brown sugar
  • 2 tbs ginger powder (grated fresh ginger is okay)
  • 1/2 c. green onion, chopped (A little more for garnish)
  • 1 1/2 c. water
  • 3 clove garlic, crushed
  • 1 star anise (The “star” ingredient; no pun intended! Star anise is a fragrant
    flavorful spice with a
    sweet licorice flavor.)

  • 3 lbs chicken parts.
  • cornstarch to thicken the sauce.
  • mandarin oranges to garish.

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Directions: Combine the first 8 ingredients in a large pot. Bring to a boil and add chicken. Simmer for 30-40 minutes until chicken is fully cooked. Remove chicken to serving platter.

Remove and discard garlic and star anise. Thicken shoyu brine with cornstarch to desired thickness. Pour over chicken and garnish with mandarin oranges.

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Arugula Citrus Salad

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Arugula is a delicious peppery green alternative to lettuce, and the citrus juice dressing is the perfect combination of flavor.  Garnish with walnuts or sunflower seeds and enjoy. Arugula Salad


According to, Arugula is low in calories, fat, saturated fat, and cholesterol. It is loaded with fiber, vitamins A, C and K, and other nutrients, including potassium. Arugula may even boost your romantic life! The minerals and antioxidants packed into dark, leafy greens are essential for our sexual health because they help block absorption of toxins that dampen the libido.



Directions: In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously. In a salad bowl, combine arugula, pears or strawberries, and red pepper. Drizzle dressing over salad, and toss to coat. Serve.

Photo Credit:

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#FriendsofKeitochan Edition No. 12: Orange Ginger Chicken Sausage with Sweet Peppers

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Orange Ginger Chicken Sausage with Sweet Peppers

By Randy of Thank you for sharing!



My favorite chicken sausage to use is Al Fresco, because it is minimally processed and no preservatives or nitrates added. My favorite flavor is Mango Adobe Chicken Sausage. With our featured recipe though, we are using a chicken sausage from the Whole Foods Market. It is a Orange Ginger Chicken Sausage, which also has no preservatives or nitrates added, with a plus, the chicken is grown organically. […Read more and get the recipe here.]


This new feature called Friends of Keitochan is a great way for other bloggers and friends to share a snippet of their stories with It’s just another fun way to grow and connect your audience. Here’s how it works!

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