HAWAIIAN
CHICKEN
Prep Time: 15 Minutes
Cook Time: about 56 Minutes
Ready In: about 70 Minutes
Makes about 4 servings
Ingredients:
2 boneless, skinless
chicken breasts
3 1/2 cups pineapple juice
1 cup uncooked rice
1 cup crushed pineapple
1/2 cup breadcrumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons shredded coconut
1/4 cup honey
1/4 cup butter
vegetable cooking spray
Directions:
1. Pre-heat the oven
to 350 degrees F.
2. Cut the chicken breasts half.
Set aside.
3. Add the pineapple juice into
a large saucepan and bring then to a boil.
4. Reduce the heat and add rice,
stirring; cover and cook for about 20 minutes. Turn off heat
and then add the crushed pineapple. Set aside.
5. In large mixing bowl, combine
together the breadcrumbs, nuts and coconut. Set aside.
6. Brush both sides of chicken
breasts halves with honey then roll chicken each piece one at
a time in breadcrumb mixture making sure each piece is coated
thoroughly. Set aside.
7. In large skillet, melt the
butter over medium heat.
8. Add coated chicken breast
halves and brown for about 3 minutes on each side. Set aside.
9. Spray a casserole dish with
vegetable cooking spray then add rice mixture and arrange chicken
breast halves on top of the rice.
10. Cover the casserole dish
and bake a for about 30 minutes or until fork can be inserted
in chicken with ease.
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APRICOT-GINGER
GLAZED PORK ROAST
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Ready in: about 1 Hour
WITH standing time
Makes 4 to 6 servings
Ingredients:
2 lb. boneless pork roast
Basting Glaze:
1 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon thyme
1/2 teaspoon dry mustard
Directions:
1. Pre-heat oven to 350
degree F.
2. Place the boneless pork roast in a shallow pan in the oven
for 20 minutes.
4. Meanwhile, stir together remaining ingredients for basting
glaze. Continue to roast pork for 30 minutes more, basting occasionally
with glaze, until meat thermometer reaches 155-160 degrees F.
Let roast stand 10 minutes.
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TACO
BAKE
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Makes 8 servings
Ingredients:
1 1/2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
Directions:
1. Preheat oven to 325
degrees F (160 degrees C).
2. In a large, heavy skillet
over medium-high heat, brown ground beef, and drain fat. Mix
in dry taco seasoning.
3. Spoon browned meat into a 9x13 inch glass baking dish. Spoon
a layer of refried beans over meat, then salsa. Top with shredded
cheese.
4. Bake about 20 to 25 minutes
in the preheated oven.
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for this recipe page.
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CHICKEN
CREOLE AND RICE
Prep Time: 4 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Makes 4 servings
Ingredients:
2 lbs. boneless skinless
chicken breasts
2 1/2 tablespoons Creole seasoning
3 tablespoons olive oil
1 can (15 1/2 ounces) pinto or red beans
1 can (8 3/4 ounces) whole kernel corn, drained
2 cups long grain white rice
Directions:
1. Heat oil in large
nonstick skillet.
2. Rub Creole seasoning all over
chicken breasts.
3. Place chicken breasts in skillet
and cook for about 15 minutes, flipping occasionally, until a
thermometer inserted in center registers 170°F.
4. Meanwhile, prepare rice according
to package directions.
5. Remove cooked breasts from
skillet; set aside and cover to keep warm.
6. Place cooked rice, beans and
corn into the hot skillet.
7. Stir well, and heat until
mixture is hot.
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for this recipe page. |