Hawaiian Chicken

INGREDIENTS:

• 1/4 cup reduced sodium soy sauce
• 1/4 cup pineapple juice, drained from Pineapple 
• 1/4 cup brown sugar, packed
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 4 boneless, skinless chicken breasts (2 large ones)
• Pineapple chunks (canned)---about a half can

DIRECTIONS:

1. Whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, and sesame oil.
2. Marinate the chicken at least 1 hour.
3. Top with pineapple chunks.
4. Preheat oven to 200 C. and put baking dish in oven.
5. Bake about 30 minutes.
6. Garnish with fresh chopped cilantro if desired.

Served this with sauce on the side, rice, and a side dish of vegetables.  Really enjoyed it!

 

Delicious Pork Roast fixed in Crock Pot

I fixed a great Sunday roast for this evening's meal.  It is called Crock Pot Balsamic Pork Roast.  It is from Skinnytaste, and I saved it on Pinterest.

Chile Rellenos

1. Roast chiles and prepare for stuffing.
2. Stuff the chiles with slices of cheese or grated cheese.
3. Prepare egg batter  Divide the eggs, and beat egg whites until stiff.  Stir the  yolks and slowly fold them in with a pinch of salt.  (Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.) 
4. Use approximately 1/4 cup flour.  Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated.
5. One at a time hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
6. Drain and serve.  Remove chiles from the oil and drain on paper towels. Serve immediately.

Roasted Chili Peppers (in the oven)

Place whole chili peppers on a lightly oiled baking sheet and broil about 10-15 minutes, or until skins are thoroughly blackened. Flip the peppers to expose the other side and broil another 5-10 minutes, or until skins are thoroughly charred. Add chili peppers to a plastic or paper bag and seal so they steam through.  When cool enough to handle, peel the skin off and remove the seeds and membranes from inside the chilies.  Do not wash or you will lose the delicious flavor.  Now they are ready to use.  You can use them whole, chopped, or freeze up to 6 months.

Easy Grilled Barbecue Pork Ribs

Pork Ribs
Salt and pepper
Garlic granules
BBQ Sauce of choice

Season pork ribs with salt, pepper and garlic granules.  Cover with water and boil about 30 minutes.  Transfer ribs to baking pan covered with aluminum foil.  Brush ribs with BBQ sauce.  Bake 20 minutes turning half-way through.  Then change to broil and grill for 10 minutes each side.

LEMON CILANTRO POTATO SALAD

Ingredients
2 lbs potatoes
2 garlic cloves crushed
1 spring onion chopped
1 small bunch cilantro, finely chopped
2 Tablespoons lemon juice
Lemon zest from 1 lemon
1 1/2 teaspoons mustard (yellow or Dijon)
3 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

1. Cook and drain potatoes cut in pieces the size of your choice.
2. While potatoes are cooling, make vinaigrette from remaining ingredients.
3. Pour the vinaigrette over the top and watch as the warm potatoes suck up the tangy dressing. Toss everything very well and leave to marinate at room temperature until the rest of your meal is ready to be served. Taste just before serving and re-season, as needed, with salt and pepper.

BUTTERMILK OR SOUR MILK SUBSTITUTES

Ingredients
1 scant cup of milk
1 Tablespoon of vinegar or lemon juice to bring to 1 cup

Instructions

1. Mix ingredients
2. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.

Other Substitutes

• Yogurt:  Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
• Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
• Kefir: Thin kefir as needed with milk or plain water until it reaches the consistency of buttermilk. Use as you would buttermilk.
• Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.

Greek Yogurt and Bleu Cheese Salad Dressing

Ingredients

1 cup plain Greek yogurt

1 Tablespoon white vinegar (or 1 Tablespoon lemon juice)

1 Tablespoon water

1/2 cup crumbled bleu cheese

1 teaspoon garlic powder

salt and pepper to taste

Instructions

1. Stir ingredients together
2. Place in airtight container in fridge until chilled and seasoned through.
3. Serve and enjoy!

Notes

This improves in flavor as it sits in the fridge.

You can thicken the dressing by adding more yogurt, or

make it thinner by adding buttermilk.

More crumbled cheese can be added on salad at time of serving.

Italian Dressing & Marinade Homemade

Ingredients

• ¾ cup olive oil
• 2 Tablespoons red (or white) wine vinegar
• 1 Tablespoon lemon juice
• 1 garlic clove, crushed or ½ teaspoon garlic powder
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 3 tablespoons grated Parmesan cheese

Instructions

Add the olive oil, vinegar, lemon juice, garlic, oregano, salt, peppers, and Parmesan cheese to a jar with a tight fitting lid. Shake well to combine and serve. Ingredients will settle to the bottom of the dressing, be sure to shake thoroughly right before using.

Notes

Use fresh oregano and garlic if all of Italian Dressing will be used immediately. 
Use dried oregano flakes and garlic powder if Italian Dressing will be used over a period of time. Made in this way, the Italian Dressing will keep up to 1 week in the refrigerator and longer if the cheese is omitted.

REHEATING SMOKED DUCK BREAST
(For my use in UK)
Heat oven to 162.778 Celsius
Place  duck breast over 1/2 cup water in roasting pan
Cover tightly with foil
Heat approximately 30-45 minutes (until interior temperature reaches 135 Fahrenheit)

Let stand 5 minutes before slicing and serving with orange sauce

CORONATION CHICKEN

Shredded Roast Chicken
2/3 cups mayonnaise
2 Tablespoons mango chutney
2 teaspoons mild curry
1 teaspoon ground cinnamon
1 pinch ground black pepper
2 spring onions finely chopped
1 bell pepper pieces (I like some of more than one color pepper)
1 stick chopped celery
1 cup green grapes cut in halves
1 carrot shredded

Mix ingredients and serve as salad.

About 3/4 cup chopped toasted almonds would be nice too.

SWEET AND SOUR PORK

This is not the overly sweet dish that I have usually made in the past using a ready-made sauce.  We loved it!  Will definitely make it again!

Meat preparation:

Pork cut into cubes

Coat with flour

Coconut oil melted to brown meat and cook about 4 minutes

Sauce Ingredients:

1 cup soy ginger sauce

2 stalks celery, thinly sliced

2 bell peppers (any color) cored, seeded and chopped

2 cups chunks pineapple (I used fresh)

2 small carrots, sliced and partially cooked

1 Tablespoon rice wine vinegar

Topping:

2 Tablespoons chopped fresh cilantro

2 green onions, thinly sliced

Add vegetables and sauce ingredients and cook an additional 4 minutes

Add cilantro and green onions and stir just to combine.

Serve over steamed rice.

Simple but Delicious Meat Marinade

Yesterday I had a lovely T-bone to grill.  I wanted to marinate it so add to the meat's natural flavor.  I did not have fresh herbs so simply used dried herbs.  I did it by preparing a layer on a plate, putting the steak on the plate, and then adding a layer on top of the steak.  It turned out delicious!

Olive oil
Thyme
Oregano
Basil Leaves
Garlic
Lemon Juice

I lightly salted it and added a bit of fresh ground pepper just before putting on the grill.