A Foodie Affair

Chicken Pineapple Kabobs

May 17th

This is another recipe from Coastal Living Cookbook. I have to tell you this marinade was fantastic!

I just halved a half a boneless chicken breast, and threaded the marinated chicken on a skewer. Cook for at most 5 minutes per side on the grille, and they were cooked perfectly. I was very paranoid I would over cook, but also didn’t want to under cook, so it was just luck they came out perfectly. I marinated the pineapple spears along with the chicken and grille separately on the grille. The chicken breasts were on the smaller side so when I halved them they were the perfect size to cook quickly. These skewers are perfect served with my Rice Pilaf recipe.

This marinade is definitely a keeper and very easy to make.

Chicken Pineapple Kabobs

Recipe type: Main Dish

Author: A Foodie Affair

Prep time: 2 hours

Cook time: 15 mins

Total time: 2 hours 15 mins

Serves: 4

This quick and easy chicken is juicy and has a perfectly balanced marinade flavor. The pineapple is succulent and juicy and delicious.

Ingredients

1/4 cup firmly packed light brown sugar
1/4 cup light soy sauce
1 Tbsp chopped fresh cilantro
1 Tbsp canola oil
1 tsp minced fresh ginger
1/4 tsp dried crushed red pepper
2 garlic cloves, minced
4 chicken breasts, boned and skinned (cut into strips)
1 small cored fresh pineapple, cut in to wedges

Instructions

Combine first 7 ingredients in a shallow dish or ziploc bag; add chicken. Cover or seal; chill 2 hours; turning chicken occasionally. Add pineapple the last 30 minutes of marinating.
Remove chicken and pineapple from marinade; discard marinade. Thread chicken on skewers.
Grill chicken over medium heat about 5-10 minutes a side. Use instant read meat thermometer if unsure.
Grilll pineapple for about 5 minutes a side, or until lightly browned in places.
Serve over rice.

Notes

If in doubt at all that the chicken is done, use an instant read thermometer to test doneness. The safe temperature for poultry is 165 degrees F.

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Taylor 9842 Commercial Waterproof Digital Thermometer (Kitchen)

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Peppers Stuffed with Rice and Dried Cherries

May 16th

At one of my favorite restaurants (Joe & Maria’s), the chef Paul, had these stuffed peppers as a side dish to one of the specials of the night. Ever since I had them I keep thinking of them, and decided to try and make some.

Well mine certainly were not as good as Paul’s, but these were pretty good as well. Basically, you want to make a good pilaf, with lots of flavor, and then add dried cherries.

I happen to pick up some multicolored mini bell peppers at one of the warehouse stores, and thought this would be perfect to stuff them with. Not to mention, I’ve been pretty obsessed with dried cherries lately, and thought this would be the perfect time to try these.

Peppers Stuffed with Rice and Dried Cherries

Recipe type: Main or Side Dish

Author: A Foodie Affair

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

The tart, chewy, cherries compliment the savory rice in this dish. Eat as a side dish or as a main dish stuffed in peppers.

Ingredients

3/4 cup dried cherries
2/3 cup tawny or ruby port
1-1/2 cup long grain rice
3-1/3 cups low sodium chicken broth
4 tablespoons butter
3 medium celery ribs, finely chopped, plus 1/3 cup finely chopped celery leaves
1/2 cup minced shallots
1 cup (4 ounces) toasted slivered almonds (optional)
4 Tbsp dried vegetables*
2 tbsp fresh chopped basil or 1 tsp dried basil
2 Tbsp olive oil
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper

Instructions

In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
Place dried cherries in a small bowl. Add port wine to the cherries. Set aside.
Place 3-1/3 cups chicken broth, 1-1/2 cups rice, and 1 tablespoon of the butter in a saucepan, and bring to a boil. Lower heat, cover, and cook on low heat until all the broth is absorbed, about 20 minutes. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped celery and cook about 2 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the dried vegetables. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir in the rice, along with the almonds, basil, salt and pepper.
Use this rice as a side dish, or use to stuff peppers.

Notes

*Mixed dried vegetables can be found in the spice section of most supermarkets. Mixed dried vegetables consist of: carrots, onion, tomato, spinach, celery and bell peppers.

Dried Mixed Vegetables

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Harmony House Foods Dried Vegetable Soup Mix (10 oz, Quart Size Jar) for Cooking, Camping, Emergency Supply, and More (Misc.)

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Chicken Pineapple Kabobs

Taylor 9842 Commercial Waterproof Digital Thermometer (Kitchen)

Peppers Stuffed with Rice and Dried Cherries

Harmony House Foods Dried Vegetable Soup Mix (10 oz, Quart Size Jar) for Cooking, Camping, Emergency Supply, and More (Misc.)

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