Hawaiian Pineapple Chicken

I found this recipe on Jamie Cooks It Up!  It was a great hit at our house (kids even came back for seconds).  I made it with crushed pineapple instead of pineapple chunks, and I liked the way it turned out with the sauce.

In addition to the rice, I would recommend some Hawaiian Sweet Bread (hey my kids LOVE bread).

Hawaiian Pineapple Chicken

Recipe below taken from Jamie Cooks It Up!

Time: 20 min. prep + 45 minutes baking
Yield: 7 servings
Recipe from Katherine Rose

5 chicken breasts cut into strips
1/2 C flour
1 t salt
1 T lemon pepper
3 T olive oil
Sauce:
1 can pineapple chunks
1 1/4 C pineapple juice (use the pineapple juice from the can, there won't be enough to equal 1 1/4 C. Just add a bit of water to make up the difference.) 
3/4 C apple cider vinegar
1 t soy sauce
1/4 t ginger
1 chicken bullion cube
1 C sugar
2 T cornstarch
green onions (optional, but tasty)

1. In a dish mix the flour, salt and lemon pepper.
2. Cut your chicken into strips with some kitchen scissors. Dredge the chicken through the flour mixture.
3. Into a large HOT skillet add the olive oil. Place each piece of chicken into the hot pan. Over medium heat cook the chicken until it is golden brown. Turn each piece over and repeat. Lay the golden brown chicken in a 9x13 pan that has been sprayed with cooking spray.
4. Pour the juice from the pineapple can into a measuring cup. Add enough water to the juice to equal 1 1/4 C.
5. In a medium sized sauce pan mix the ginger, sugar and cornstarch. Add all other sauce ingredients to this dry mixture and stir.
6. Bring the sauce to a boil over medium heat. Let it boil for 2 minutes, stirring occasionally. Then pour 2/3 of the sauce over the top of your chicken.
7. Bake uncovered at 375 degrees for 30 minutes.
8. Take the chicken out of the oven and pour the pineapple chunks over the top. Pour the rest of the sauce over the top of the chicken and return it to the oven. Bake for another 10-15 minutes. Sprinkle a bit of green onion over the top if you choose.
Enjoy!

Chicken Parmigiana with a Tomato and Basil Sauce

1/3 cup Grated Parmesan Cheese

2 cups seasoned bread crumbs

4 small boneless skinless chicken breast halves (1 lb.)

1 small  onion, chopped

1/4 cup Italian Dressing

2   tomatoes, chopped

2 Tbsp. chopped fresh basil

1/2 cup  shredded Mozzarella Cheese 

 

HEAT oven to 400°F.
ADD Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
MEANWHILE, cook onions and dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
TOP chicken with sauce and cheese.

Great with any type of pasta (my kids like Fusili, aka corkscrew pasta) and a nice italian bread or a baguette.

Crustless Bacon Quiche

5 green onions, chopped, divided

1   tomato, chopped, divided

12 slices Bacon

1 cup  sliced fresh mushrooms

12 eggs

1/3 cup  Sour Cream

1 cup Shredded Cheddar Cheese

1 cup Shredded Mozzarella Cheese 

 

HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

* I leave the  mushrooms out, since one of my children doesn't like them.  It is fun to substitute other veggies.

I like to serve with whole wheat toast and juice (even at dinner time).

Cashew Chicken and Broccoli

2	cup uncooked regular long-grain white rice
9	tablespoons soy sauce
3	teaspoons grated gingerroot
3	teaspoon sugar
2	teaspoon sesame oil, if desired
1	lb boneless skinless chicken breasts, cut into bite-size pieces
3/4	cup chicken broth
1 1/2	teaspoons cornstarch
1	tablespoon vegetable oil
3	cups fresh broccoli florets
2	green onions, sliced (2 tablespoons)
1	cup salted roasted cashews

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1. Cook rice in water as directed on package.
2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
5. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
6. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

* I usually don't add the cashews until the dish is being served.  Partly because my husband doesn't like them in his portion, and partly because it maintains the crunch.

* I suggest adjusting the marinade amount to your liking.  This is how I do it, but it was a much smaller amount when I first tried to make this.  However, I discovered I need more!

Southern Peach Cobbler

Thanks to Jaime for this wonderful recipe.

here are her comments: "Here's my recipe. The "cake" part does expand- but I always think about one and a halfing or even doubling that part of the recipe since it's the best part and it is a little on the "skimpy side" for my liking- other than that though- this recipe is AWESOME!"

Southern Peach Cobbler

First set of ingredients:
8 fresh peaches- peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice

Second set of ingredients:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tablespoons unsalted butter, chilled and cut into small pieces
Last: (1/4 c boiling water)

1. Presheat oven to 425*
2. In a large bowl first set of ingredients. Tossing to coat peaches evenly and pour into 2 quart baking dish. Bake in oven 10 minutes.
3. Meanwhile, in large bowl combien second set of ingredients, blending butter with your fingertips, pastry blender or fork until mixture resembles coarse meal. Stire water in last until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. It won't look like much- but it will expand. You can sprinkle the entire thing with a little sugar/cinnamon mixture if you want. Then return to oven and bake aobut 25-30 minutes ore until topping is golden brown.