Friday, April 18, 2014

Friday Food: Chicken Hula

Still struggling a bit with the focus of my blog, but we gotta eat! So I'll stick with Friday Food until the blog focus becomes clearer (in fact, that might be a blog posting in itself!)

I've been cutting out recipes since I got my first apartment in college, so this recipe may be vintage at this point! It came from Dole pineapple add and is a quick way to prepare a tropical chicken dish. I serve it with rice so the sauce has somewhere to go. I prepared this on the stove, but the chicken can be cooked on the grill and served with the sauce which you would prepare on the stove. Enjoy it as the days get warmer!

Chicken Hula

1-20 oz can pineapple slices or chunks (undrained)
4 boneless, skinless split chicken breasts
2 cloves garlic, pressed
1 Tbsp oil
1/4 cup honey
2 Tbsp soy sauce
2 to 4 Tbsp fresh lemon or lime juice
1 Tbsp corn starch
Rub chicken with garlic; sprinkle with salt. Heat oil in large pan and brown chicken on both sides.
Combine pineapple juice with honey, soy sauce, lemon or lime juice, and cornstarch. Add to pan. Heat chicken until cooked through. Sauce will thicken.
Add pineapple, heat through.
Serve pineapple and sauce with chicken.

Friday, April 4, 2014

Friday Food: Pumpkin Bread Pudding

I got a nifty bright red covered square Le Creuset casserole dish for Christmas which had this recipe inside. You can serve this as a dessert with caramel sauce and brandied whipped cream or for breakfast with maple syrup, but I actually just served it plain as a side dish with dinner. I figured it was pumpkin, so it's a vegetable, right? As always, I suggest overdoing the spices by heaping the measuring spoons to add to the flavor.

Pumpkin Bread Pudding

1 can (15 oz) 100% pure pumpkin
6 tablespoons dark brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cardamom
3 large eggs
2 cups milk (or half and half)
6 thick slices good quality raisin bread, cut into large dice (about 6 cups)
3/4 cup coarsely chopped walnuts

Adjust oven rack to lower middle position and heat oven to 325 degrees. Lightly grease a 2.5 liter casserole.
Heat pumpkin, brown sugar, ginger, cinnamon, and cardamom in a medium heavy-bottomed saucepan over medium heat until sputtering hot.
Meanwhile, beat eggs in a medium bowl. Working slowly at first to keep eggs from curdling, whisk pumpkin mixture into eggs. Continue to whisk in pumpkin mixture until smooth, then whisk in milk.
Add raisin bread. Gently toss to coat, then turn into prepared casserole. Cover casserole and bake 20 minutes.
Remove lid, sprinkle with walnuts and bake uncovered, until fully set (30 minutes). Remove from oven and let stand until ready to serve.

Yield: 8 servings

Friday, March 28, 2014

Friday Food: Cheddar Potato Strips

I love potatoes, but prefer them with a little pizzazz rather than "just plain." This is a simple and easy recipe with tasty results. The recipe comes from an old Taste of Home magazine and is a little crinkly from being used so many times. I made these with Orange Maple Glazed Chicken. Enjoy!

Cheddar Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 Tbsp butter
salt and pepper to taste
1/2 cup shredded cheddar cheese

In a greased 13" x 9" x 2" baking dish, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter; sprinkle with salt and pepper.
Cover and bake at 425 degrees for 30 minutes, or until potatoes are tender.
Sprinkle with cheese. Bake, uncovered, 5 minutes longer, or until cheese is melted.

Yield: 4 servings