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Yesterday, my goofball of a hubby hacked my Facebook page and left this post... " I just want everyone to know how much I love my husband. He is the sexiest, most compassionate, caring, loving man I have ever meet. I am truly  blessed to be able to call myself his wife. I live to make his life better in what ever way I can." He should have posted it on my business page because it got more hoots and hollers than any food post I've ever made. I was even laughed at when I walked into the local bait, tackle and grill shop! I'm still getting comments and jokes! LOL Well, he had the guts to ask for a special meal of the Bacon Wrapped Teriyaki Chicken Bites. I'm not sure he deserves them! What do you think?  Bacon Wrapped Teriyaki Chicken Bites 4 chicken tenders, cubed 1 package Bacon (not thick cut), cur in half Kikkoman  Teriyaki marinade Kikkoman   Teriyaki  Baste and Glaze toothpicks Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secur...

I was admiring a plate of fried chicken livers my friend Julia over at Julia's Southern Simply Southern blog cooked, and it made me think of my brother's creation of Bacon Wrapped Teriyaki Chicken Livers. For the liver haters out there, I also included Bacon Wrapped Chicken Bites! Check out Julia's Southern Fried Chicken Livers on her page here...  Southern Fried Chicken Livers . Bacon-Wrapped Teriyaki Chicken Livers 1 lb. chicken livers Approximately 8 oz. bacon (not thick cut) Teriyaki sauce,  Kikkoman   Teriyaki  Baste and Glaze Kebab skewers Wrap bacon around chicken liver, stretching the bacon to fit, if needed. Secure with a skewer. Repeat until skewer is full. Repeat with remaining chicken livers and skewers. Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook until bacon is done...

I'm hosting a Kikkoman House Party for the Superbowl tonight!  I've started off with these Bacon-Wrapped Teriyaki Chicken Bites. I don't have a grill right now, but I "grilled" them on my grill pan in the oven! It worked great! Half way through baking and brushed with Teriyaki Glaze! Done! 4 chicken tenders, cubed 1 package Bacon (not thick cut), cur in half Kikkoman  Teriyaki marinade Kikkoman   Teriyaki  Baste and Glaze toothpicks Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

This is another of my baby brudder's specialties. If he ever asks me, "What can I bring?" This is it! The hubby hates liver, but he eats these by the handfuls! 1 lb. chicken livers Approximately 8 oz. bacon (not thick cut) Teriyaki sauce,  Kikkoman   Teriyaki  Baste and Glaze Kebab skewers Wrap bacon around chicken liver, stretching the bacon to fit, if needed. Secure with a skewer. Repeat until skewer is full. Repeat with remaining chicken livers and skewers. Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook until bacon is done about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes making sure not to burn the bacon.

This first time I made this was for Christmas gifts for the guys to take hunting... In turn, they brought me venison to make them some more! LOL  It must have been pretty good! I like making it in the oven better than a dehydrator. Basically, you put it in the oven and walk away... Your nose will remind you it's in the oven! 2 1/2 pounds lean round steak 1/3 cup soy sauce 1/3 cup teriyaki sauce 1 1/2 tablespoons liquid smoke � teaspoon onion powder � teaspoon garlic powder � teaspoon black powder Place the meat in the freezer for a couple of hours to make it hard and easier to cut into thin strips. Cut long narrow strips about 1/8� thick. For the marinade, combine the remaining ingredients in a gallon plastic bag. Add meat slices to the bag, seal and refrigerate overnight. Preheat oven to 170 degrees. Remove meat from the bag and drain. Line a cookie sheet with foil and place wire racks on top. Place meat slices on the racks, leaving a little space in between each slice. Place rack...