Jan 22

Grilled Chicken Teriyaki with Lo Mein Noodles

By David Scifres Cooking, Diet Comments Off on Grilled Chicken Teriyaki with Lo Mein Noodles

P.F. Chang’s frozen meals are fantastic. I’ve had several of them previously with no regard to calorie content. Anyway, now dieting, I thought to check them out for their appropriateness for my diet. The problem with most of the meals is that you want to serve them with rice and that really drives the calories through the roof. But with the noodles, the calories stay relatively low at 350 per serving.

Bottom line, you can’t beat the taste for calorie ratio of this dish. I did add small handful of peanuts right at the end and allowed it simmer the final minute.  Yummy!!

Jan 05

Venison Stir Fry

By David Scifres Cooking, Diet, Photography Comments Off on Venison Stir Fry

I cut the Venison loin into strips and lightly breaded with flour. I fried the strips for about 5-7 minutes for both sides and then added the vegetables. After about another 5 minutes I added the sauce. That I let run on medium heat for a final 5-7 minutes and served on a bed of rice.

The sauce was made from the following all mixed together before hand:

2 tablespoons Corn Starch
3 tablespoons brown sugar
1/8 teaspoon Crushed Red Pepper
1/2 cup Light Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic

Added peanuts as an after thought. It was great with or without the nuts.

May 18

The World’s Best Homemade Chicken Marinade

By David Scifres Cooking, Diet, Recipes Comments Off on The World’s Best Homemade Chicken Marinade

Brining the chicken is a MUST because it seems to help make the chicken juicier. To brine, first mix 4 cups of cold water with ¼ cup of kosher salt and ¼ cup of brown sugar. Stir until dissolved. Wash and put the boneless, skinless chicken strips in a gallon size zip-lock bag and pour the brine mixture in the bag and refrigerate for 2 to 3 hours. Now, it is time to make the marinade.

Marinade ingredients:

  • 1-1/2 cups of apple cider vinegar
  • 1/2 cup olive oil
  • Juice from one lemon or lime (whichever you prefer – mixing both is tasty too)
  • 1/2 cup orange juice
  • 8 tsp of minced garlic
  • 1/4 cup honey
  • 1 cup of Heinz 57 sauce
  • 1/2 cup of Worcestershire sauce
  • 1/2 cup A-1 Marinade
  • Tabasco to taste
  • 4 tsp flaked red pepper
  • 1 tsp garlic powder

Remove the chicken strips from the brine and rinse and pat dry with a paper towel. Submerge the chicken strips in the homemade marinade (you can use a Tupperware type bowl with a lid, a zip-lock bag or for best results a Vacuvin Marinater) and refrigerate a minimum of 4 to 6 hours. Please note it is best to let them soak in the marinade overnight. You should set aside some of the marinade to baste the chicken breasts when cooking. Remove and grill. And that’s pretty much it. Good luck and you won’t be disappointed!

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Jun 23

Ceviche at Dukes in Ventura

By David Scifres Cooking, Diet, Photos, Recipes, Uncategorized Comments Off on Ceviche at Dukes in Ventura

I’ve been on a diet for several months now and when I travel it always presents a challenge in terms of having the proper discipline to eat light. Nothing like cold fish soup to help out a diet right? But seriously, this is simply the best Ceviche I have ever had. If you are ever in Ventura California take the Vista Del Mar exit and head towards the beach. In about 3 blocks you will find Dukes on your left. They make the worlds best Ceviche fresh each morning and it is to die for. You MUST try it!

For those of you with the Ceviche itch to create your own. You can find a pretty good Ceviche recipe on allrecipies.com.

Sorry for the blurry iPhone photography. 🙁

I need an iPhone upgrade.

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Apr 18

Dutch Babies

By David Scifres Cooking, Recipes Comments Off on Dutch Babies

I got inspired to post this recipe this morning after making them for the family. Enoy.


A Dutch Baby pancake is a German Pancake that is a cross between a soufflé, Yorksire pudding and an omelet – it is a light, airy pancake with sides. It is made with eggs, flour and milk, and usually seasoned with vanilla and nutmeg, although occasionally sugar is also added (but I don’t recommend it, they are much better with no sugar in the batter). It is baked in a iron skillet and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup. The lemon and powdered sugar should be applied liberally in my opinion.


    • 2 eggs
    • 1/2 cup milk
    • 1/2 cup sifted all-purpose flour
    • 1 pinch ground nutmeg
    • 1 pinch salt
    • 2 tablespoons butter
    • 2 tablespoons confectioners’ sugar for dusting


    1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). I actually use two small 6 inch iron skillets most of the time.
    2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
    3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
    4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
    5. Squeeze 1-2 lemon wedges over the Dutch baby, apply fruit (or not) and then (using a hand strainer) shake powdered sugar liberally on top.
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