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.