Chicken, Main Dish

Pineapple Glazed Chicken Breasts

October 7, 2011 Sharon Leave a comment

2 tablespoons Dijon mustard

2 tablespoons frozen (thawed) pineapple juice concentrate

1 clove garlic, minced

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves

1/4 teaspoon salt

1/8 teaspoon pepper

2 boneless skinless chicken breast halves (5 oz each)

1 teaspoon olive oil

2 slices (1/2 inch thick) fresh pineapple, rind removed

Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

2 Servings

Main Dish, Rice, Seafood

Pina Colada Shrimp & Rice

October 7, 2011 Sharon Leave a comment

1 pound large shrimp, cleaned

1 tablespoons olive oil

1 cup pineapple juice

1 (20 ounce) can pineapple chunks, drained

2 cups white rice, uncooked

1 cup coconut milk

1/4 cup coconut, toasted

1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

6 Servings

Main Dish, Sausage

Pierogies with Grilled Onions and Sausage

October 7, 2011 Sharon Leave a comment

1/2 pound sausages, smoked – cut into 1/2″ slices

1 16 oz. package pierogies

2 onions, sliced

Sauté above ingredients in 1 tablespoon oil for at least 8 minutes – until onions are browned and pierogies are tender.

4 Servings

Beef, Main Dish, Make Ahead, Pizza

Philly Cheese Steak Pizza

October 7, 2011 Sharon Leave a comment

pizza crust

1/2 cup mayonnaise

1/4 cup honey mustard

1 tablespoon horseradish

salt and pepper

1 cup sirloin tip steaks, thinly sliced, bite-sized pieces

1 onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1 cup mozzarella cheese

1/2 cup cheddar cheese, shredded

Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Sauté onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

4 Servings

Asian, Chicken, Main Dish

PF Chang’s™ Orange Peel Chicken

October 7, 2011 Sharon Leave a comment

Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8″-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4