|
Thank you, Michelle, for sharing this fun recipe!
BBQ Chicken and Pineapple Packets
The following recipe is for ONE serving, so make as many as you need to feed your family or friends. It is cooked in a foil packet, which makes for a simple clean up. It can be cooked outdoors on the grill or in the oven on a rainy day.
Ingredients:
1 small skinless boneless chicken breast, cut into bite sized pieces. If you prefer dark meat, use two small boneless, skinless thighs instead.
1 small potato, washed and sliced thinly
¼ - ½ small onion (to taste), peeled and sliced thinly
½ small green or red pepper, cut into small pieces
1 ring canned pineapple
2 tablespoons barbeque sauce
Olive oil
Salt and pepper
Directions:
To bake: Preheat oven to 350 degrees Fahrenheit.
Tear off one square of aluminum foil (approx. 12 to 14 inches) for each person.
Brush each sheet of foil with olive oil.
Fold in half, and then open again.
Lay 2 or 3 slices of potato along the middle fold of the square, leaving 2 to 3 inches clear around the edges.
Lay some onion rings and peppers on top of the potato.
Next add the chicken pieces and season with salt and pepper.
Place the ring of pineapple on top.
Finally, spoon the barbeque sauce on top of the pineapple.
Make a packet by folding two sides of the foil into the center and folding them together to seal.
Fold the remaining edges over and press to seal.
Place the parcel(s) onto a baking sheet and bake for 25 - 30 minutes or until chicken is no longer pink and the juices run clear.
If in doubt, use an instant read meat thermometer.
It is done when the temperature reads 170 degrees F.
WARNING: Before opening the parcel, pierce the foil with a sharp knife to allow hot steam to escape.
To grill: Place parcels on medium hot coals for 30-40 minutes until cooked through.
Michelle Stern
What's Cooking
Cooking Classes for Children
More Recipes
Thank you, Gayle, for sharing this tasty treat!
These Cinnamon Buns are made the evening before and rise overnight in the
fridge...just bake in the morning.
Dough
1 1/8 cups milk
2 tbs butter
1tsp vanilla
1/2 salt
1/4 cup sugar
3 cups flour
1 1/2 yeast
Cinnamon Filling
2 tbs butter
1/4 cup sugar
1 tbs cinnamon
Glaze
1/4 cup sugar
1tsp vanilla
1to 2 tbs milk
mix together until desired consistency is obtained
Make dough on dough cycle about 5 minutes
Before the end of the cycle melt butter
Upon completion of the dough cycle roll dough into a 1 x 15 rectangle on a lightly floured surface.
Brush butter over dough leaving 1/2 inch border all around
Mix sugar and cinnamon and sprinkle evenly over butter covered dough
Roll dough jelly roll style
Cut into l6 slices
Place 1 inch apart on buttered baking sheet
Cover with plastic wrap and stick in fridge
In the morning, preheat to 350 bake for l5 to l8 mins
Drizzle with glaze while still warm
G. Geisenheimer
Instantly Cheaper
More Recipes
Thank you, Rhonda, for sharing this tasty recipe!
Lazy Day Potatoes
3 cups thinly slicely potatoes
1 can cheddar soup
1 can cream mushroom soup
1/4 onion diced
l large can carnation milk
1 cup grated sharp cheese
Layer potatoes on bottom of casserole dish.
Add 1/2 of the cheddar and mushroom soup over the layer of potatoes.
Add 1/2 of the onions.
Sprinkle grated cheese over the layer.
Add another layer of potatoes.
Add the remaining cheddar and mushroom soup and onions.
Sprinkle cheese over the layer (Save a little cheese for the final layer).
Pour canned milk over casserole.
Sprinkle remaining cheese over the top.
Bake at 350 for 1 hour.
Rhonda Gales
Rhonda's Fabric Gift Baskets
More Recipes
Thanks Anya, for sharing this recipe. It sounds delicious!
1 red bell pepper, skin removed with a vegetable peeler, seeded and
flesh cut into 1 inch pieces
1/8 tsp hot chili oil
¾ tsp. salt
2 tbsp. extra virgin olive oil
2 ½ cups corn kernels (from 4 ears of corn)
4 tbsp. unsalted butter
¼ tsp. freshly ground black pepper
2 small halibut steaks
1 tbsp. chopped fresh chives
Lemon, salt and pepper
Turn the oven on to broil
Put the red pepper in a blender with ¼ tsp. of the salt and the chili
oil and purée. Put in a microwaveable bowl.
Place fish in oven safe dish.
Melt 2 tbsp butter and brush onto the fish. Squeeze lemon and season
with salt and pepper. Place fish under broiler for about 10 – 12 minutes.
Put corn kernels in blender and process until smooth.
Heat 2 tbsp. butter in saucepan, and add the corn puree along with the
remaining ½ tsp. of salt and ¼ tsp. pepper. Bring to a boil and cook
for about 30 seconds or until the puree thickens.
Heat the pureed pepper for 1 minute in the microwave.
Place one cup of the polenta on a plate, top with the fish, then
drizzle with the red pepper sauce and top with the chives.
Anya
Little Pink Line
More Recipes
Thank you, Ellen, for sharing this tasty recipe!
1 tsp vegetable oil
1 cup chopped onion
1 tsp oregano
1/2 tsp chili powder
1 tsp cumin
1 clove garlic, minced
4 cups chicken broth
1 cup water
1 cup tomato sauce
1 can (15 ounce) garbanzo beans
1 cup corn kernels (frozen or fresh)
2 cups white meat chicken, cut into 1-inch cubes
2 cups tortilla chips
1/3 cup cilantro, chopped
Heat the oil in a large soup pot. Add onion and sauté until tender.
Add oregano, chili powder, cumin, and garlic, and sauté for one minute more.
Add chicken broth, water, tomato sauce, and corn, and cook for about 15 minutes more.
Add chicken pieces and garbanzo beans and bring the soup to a boil.
Reduce heat and simmer for about 10 more minutes, until the chicken pieces are completely cooked.
Ladle into bowls and place about 1/3 cup tortilla chips on top of the soup. Sprinkle cilantro on top of the tortilla chips and serve.
Ellen LaFleche-Christian
Moonlight Creations Jewelry & Gifts
More Recipes
Thank you, Holly, for sharing this yummy recipe and family story with us!
Rich Family Chocolate Pie
This is a family tradition. My brothers and I (and now our significant others) give my mother a very hard time if it isn't present at our holiday table. The great thing is, it is so simple to make that even I, who am hopeless in the kitchen, can make it!
Crust- either get a premade graham crust, or take a box of graham crackers and crush them into little pieces inside a ziploc. It's a great job for the kids, one I remember fondly. Mix the crumbs with a softened stick of butter and sugar to taste. Pack it into a pie dish and brown at 350.
Filling- make a box of chocolate pudding, the old fashioned way with heat and milk. Instant will not work the right way.
Pour the filling into the pie dish and chill uncovered until set. If you cover it, the top will not firm enough.
That's it, you're done! Serve with whipped cream, fresh is best.
Holly Pia - At Home America
More Recipes
Upside-Down Apple Pecan Pie
4 Tablespoons butter
1/2 cup brown sugar
(variation: add a little maple syrup and vanilla)
1 C. pecan halves
5-6 cups peeled, sliced Granny Smith apples (squeeze lemon over them to keep them from turning brown)
add your favorite apple pie spice (I use about 2 teaspoons cinnamon, and a dash of allspice)
handfull currants
squeeze of one whole lemon
1/4 cup granulated sugar (or to your taste)
dash salt
1 tablespoon flour
2 9-inch pie crusts, unbaked (I use store bought -gasp!- yes, store bought)
Preheat oven to 400. Mix together butter and brown sugar (with maple syrup and vanilla if you like), and press down on bottom and sides of 9-in. pie plate. Press pecan halves down in whatever pattern you like into the brown sugar mixture. Roll out one of the pie crusts so that it's large enough to fit into the pie plate with about 1/2 inch hanging over.
Squeeze more lemon over the apples, and mix in the flour, salt, spices, currants, and granulated sugar. Toss to coat well. Pour or spoon into pie crust. Top with remaining pie crust and fold edge of bottom crust over, then seal/crimp with a fork. Make 4 slits in top of crust. Bake at 400 for 45 minutes (or until crust in nice and brown). Remove from oven, cool 5 minutes, then invert onto platter. Voila!
Thank you, Sunny, for sharing this yummy recipe (and photo).
More Recipes
This is one of the easiest recipes and the kids will love it. It's also a sneaky way to get them to eat their veggies.
Chicken Pot Pie
2 large cans chunk chicken breast
1 can mixed veggies (choose your favorite)
2 cans of cream of potato soup
1/2 cup milk or half-n-half
1 T. dried onion
1/2 tsp. poultry seasoning
salt and pepper to taste
2 Refrigerated Pie Crusts (these are so easy to use)
Preheat oven to 350 degrees F.
Mix everything but pie crust together in a medium sized bowl
Place one pie crust in the bottom of a pie plate
Fill the pie crust with the chicken mixture
Place the top crust on top of the pie
Cut slits in the top crust to let air escape
Bake for 45 minutes or until crust is golden brown.
More Recipes
|
