Ingredients:
Pineapple chunks
1 C pineapple juice (1 can of pineapple chunks may yeild enough juice)
1/2 C packed, light brown sugar
1/3 C soy sauce
1 - 2 lbs chicken tenders, cut into 1" pieces
skewers
Directions:
COMBINE pineapple juice, brown sugar, and soy sauce in sauce pan, heat, remove from heat just as it begins to boil.
ALLOW to cool about 10 minutes.
PLACE cut chicken tenders in a bowl and pour 1/2 - 2/3 cooled marinade over top, place in fridge for at least 30 minutes.
LOAD up skewers with pineapple chunks and chicken pieces.
GRILL.
SERVE over rice, use remaining marinade as sauce over skewers and rice.
Monday, February 28, 2011
Ham N Egg Skillet
Great for breakfast or dinner!
Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese
Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.
Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese
Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.
Tuesday, February 15, 2011
Glass Block Jello
I saw this on a recipe site called Our Best Bites and thought it looks awesome. Here's the website if you wanna take a look: www.ourbestbites.com
Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)
SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours
AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.
LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.
Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)
SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours
AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.
LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.
Monday, February 7, 2011
Coconut Chicken Fingers or Shrimp
Ingredients:
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder
Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.
*Taken from OurBestBites.com
**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder
Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.
*Taken from OurBestBites.com
**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.
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