Pineapple Chicken

Pineapple Chicken

I made this dish on a whim, not sure how it turned out and my sister claims its my best yet! Its super easy as well as fast for those in a rush. I paired the chicken with brown rice and fresh corn on the cob.

Ingredients:

6 Boneless chicken breasts

Soy Vay Island Terrayaki sauce

Unsweetened pineapple slices

Directions:

The night before, clean chicken breasts and rest in a pan. Pour enough Soy Vay so that it coats every piece of chicken and there is about 1/4 of an inch of juice sitting on the bottom of the pan. Next, semi-drain the pineapple juice out of the can. Add remaining juice and pineapples over the chicken. When ready to cook you simply pour the sauce from the pan in your saute pan, allow it to heat up over medium heat. Once the sauce is bubbling add first 3 pieces of chicken. Cook for about 6 minutes or until brown. Repeat with the next 3 pieces.

Gram's best dish ever!

Pasta e patate

When I was a kid there was nothing I loved more then having this for dinner. The aroma it provides sparks hunger in anyone. I call this a "great depression dish," because its super cheap to make and satisfying. This was also a staple in my Grandmother's house during the great depression for those reasons.

Ingredients

1 lb of Mezzo Ditale
1 can Hunt's Tomato sauce
6-8 potatoes, peeled and cubed.
1 cube of garlic, minced
1 package american cheese
Salt
Pepper

Directions

Peel and cube your potatoes.
Boil potatoes with minced garlic until soft, drain and bring them back to the pan to mash. While mashing potatoes add your can of Hunt's tomato sauce. Mash the sauce into the potatoes. This mixture will become very thick which is why it is key to keep a pan of boiling water on the side. While mashing potatoes, add boiling water until you reach your desired thickness.
Now, simply boil your ditale, drain, and mix sauce with the ditale. Add salt and pepper as desired.

Cavatelli with Sauteed Broccoli and Garlic

Ingredients
3 Sauteed Chicken Breasts, cut up.


4 tablespoons olive oil

3 cloves garlic, minced

2 to 3 cups broccoli florets, or to taste

Salt

1/2 teaspoon red pepper flakes, or to taste

1 1/2 cups canned chicken broth

1 pound cavatelli, cooked according to package directions

Freshly grated Locatelli pecorino Romano

Directions

In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.



Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

Easy Chicken!

Lemon-Grilled Chicken Breasts

This is a super simple week night dish and can be paired with brown rice, or added to a salad. Keep extra lemons on hand for an extra lemony taste!

Yield: 7 servings (serving size: 1 breast half)



Ingredients

3 tablespoons fresh lemon juice

2 tablespoons extravirgin olive oil

2 garlic cloves, minced

7 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cooking spray

Preparation

1. Prepare grill to medium-high heat.



2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.



3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.



Nutritional Information

Calories:159 (20% from fat)

Fat:3.5g (sat 0.7g,mono 1.8g,poly 0.6g)

Protein:29.5g

Carbohydrate:0.5g

Fiber:0.1g

Cholesterol:74mg

Iron:1mg

Sodium:218mg

Calcium:16mg

The Greatest meatloaf I have ever tasted.

Meat Loaf with Mushroom Sauce

When I was a kid there was nothing I hated more than when my Mother used to make meat loaf, the only was it was ever bearable was with A1 sauce on two slices of wheat bread. That's why when I was asked to make meatloaf I knew I needed some serious assistance, I had no idea where to begin! You'd be surprised that even the experts don't know the trick to making a good meatloaf! So here is my insight...basically the more ingredients you inject into your meatloaf, the better it will be. I found this recipe on "The New Yorker" website. However, here are some hints. Chop everything ahead of time, and if you don't have anything to grind the porcini mushrooms with, don't worry about it. They are fine if you add them to the sauce whole. I complimented my meatloaf with creamy herb mashed potatoes and roasted brussel sprouts.
Ingredients


1 tablespoon olive oil

1 medium Spanish onion, finely chopped

3 cloves garlic, minced

2 eggs, beaten

1/2 teaspoon chopped thyme leaves

3 tablespoons plus 1 teaspoon Dijon mustard

2 tablespoons Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 cup milk

2 pounds ground meat

2/3 cup crushed saltines

1/4 cup minced flat-leaf parsley

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

6 ounces thinly sliced bacon (optional)



Mushroom Sauce

3 tablespoons butter

2 cloves garlic, minced

2 portobello mushrooms, cut into 3/8-inch cubes

1 16-ounce can low-sodium beef broth

1 ounce dried porcini mushrooms, ground to dust in a coffee grinder

1 tablespoon Wondra flour


Instructions

Preheat the oven to 350 degrees.



Pour the oil into a sauté pan and set over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Remove from heat and allow to cool.



In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.



Place the ground meat into another bowl and pour the egg mixture over the meat. Add the saltines, parsley, onion, and garlic to the bowl. Season with salt and pepper.



Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning). Transfer to a cookie sheet and form into a loaf. If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.



Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees. Remove from the oven and set aside to rest for 5 minutes. Slice and serve with mushroom sauce (recipe below) and mashed potatoes.



Mushroom Sauce

Heat 2 tablespoons butter in a sauté pan, add the garlic and portobello, and sauté until soft.



Bring the broth to a boil in a saucepan, and reduce by a quarter. Remove from the heat and add the ground porcini.



Mix the flour and 4 tablespoons water in a bowl, stirring until combined. Add the sautéed mushrooms and flour to the porcini broth, set the saucepan over low heat, and stir until the broth thickens. Stir in the remaining butter just before serving.