I'll Share My Recipe if You Share Yours Tues June 14

12 years ago

Grilled chicken with Pineapple Salsa

1 jar (16 ounces) Pace Chunky Salsa

1 can (8 ounces) pineapple chunks in natural juice, drained, reserving juice

2 tbsp. chopped fresh cilantro leaves

3 tbsp. packed brown sugar

1/4 cup red wine vinegar

2 tbsp. olive or vegetable oil

1/2 tsp. salt

1/8 tsp. ground red pepper

6 skinless, boneless chicken breasts halves

Cilantro Rice

1. Mix the salsa, pineapple and cilantro in a medium bowl and set aside.

2. Mix the reserved pineapple juice and the sugar in a small microwaveable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil, salt and red pepper.

3. Grill or broil the chicken over medium heat for 15 minutes or until done, turning occasionally and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa and serve over the Cilantro Rice.

4. Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.

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Comments (2)

luckygardnr
12 years ago
HEIRLOOM GRAPE TOMATO SALAD
2007, Robert Irvine

Ingredients

Vinaigrette:

1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 tablespoon chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper
1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved
3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced

Directions

Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.

Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the micro waved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.

Mix together tomatoes, celery, and scallions and toss with dressing.
sweet_betsy No AL Z7
12 years ago
Here is a fast, tasty one for a busy day!

MICROWAVE CHICKEN TORTILLA CASSEROLE (Southern Plate)
2 cups cooked chicken (give or take, just use however much you have)
8 oz sour cream
2 cup shredded cheddar cheese, divided
1 cup french fried onion, divided (used 1/3 c. reconstituted dried onion flakes)
4 ounce chopped green chilies
1 pkg taco seasoning
3 tablespoons chopped fresh cilantro (didn't use)
2 10 inch flour tortillas

Place chicken, sour cream, half of cheese, half of onions, chopped green chilies, taco seasoning, and chopped cilantro in a large mixing bowl. Stir well to combine. Tear one tortilla into small pieces and add to bowl, stirring again until well incorporated.

Line a pie plate with remaining tortilla and spoon mixture into it. Place in microwave for five minutes.* Remove and top with remaining onions and cheese. Microwave for one minute more, or until cheese is melted.

*You may need to adjust cooking time according to the power
of your microwave.
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I'll Share My Recipe if You Share Yours Tues June 14

Comments (2)

luckygardnr

sweet_betsy No AL Z7

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