Oven Baked Pineapple Pepper Glazed Chicken Recipe

Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Jan 302008

This sweet and tangy chicken is easy to prepare. Try this recipe to whip up a two-pound batch of chicken wing appetizers, or when thighs go on sale.

1/3 cup cornstarch
3/4 cups water
4 cups unsweetened pineapple juice
1-1/4 cups sugar
1 cup vinegar
1/2 cup brown sugar, packed
1/4 cup ketchup
3 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 – 2 pounds chicken, cut into serving pieces
1 8-ounce can pineapple chunks (use crushed pineapple if you are using chicken wings)
1 large green pepper

Preheat oven to 350° and lightly grease a 13″ x 9″ x 2″ baking pan or casserole dish. Or use an oven safe chicken fryer to brown the chicken. You can use it as your baking pan, too. :-)

Prepare the sauce:
In a small bowl, combine the cornstarch with the water and stir until smooth. In a sauce pan, stir together the pineapple juice, sugar, vinegar, brown sugar, ketchup, soy sauce, bouillon granules and ground ginger. Place over medium high heat and stir in the cornstarch mixture. Stirring frequently, bring to a boil. Once boiling, stir constantly and cook for 2 – 3 minutes; until thickened. Remove from heat.

Prepare the chicken:
Heat the oil in a large skillet (or chicken fryer) over medium-high heat. Add the chicken, cooking and turning until brown on all sides. Place the chicken in your greased baking pan and pour the sauce over the chicken, or simply pour the sauce over the chicken in your oven safe chicken fryer.

Bake and finish:
Place the chicken in the oven. While the chicken is baking, slice the green pepper into long thin strips; drain the pineapple. After the chicken has baked for 45 minutes, add the pepper and pineapple to the chicken and lightly stir to coat. Bake for 15 – 20 minutes, until heated through.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 2:14 pm

Lightly Seasoned Pecan Baked Salmon Recipe

Fish and Seafood, Recipes No Responses »
Jan 292008

Lightly seasoned with honey, mustard and pecans, this salmon recipe is a fast-fix meal that deliver delicious high quality protein.

1/4 cup butter
3 tablespoons Dijon mustard
1-1/2 tablespoons honey
1/4 cup bread crumbs
1/4 cup pecans
4 teaspoons Italian (flat-leaf) parsley
4 6-ounce salmon fillet
Salt
Pepper, freshly cracked and ground
Lemon wedges
2 – 3 sprigs parsley, optional garnish

Preheat oven to 450°. Lightly grease a baking sheet.

Prepare the topping:
Melt the butter and stir together with mustard and honey in a small bowl. Mince the parsley and finely chop the pecans. In a small bowl, stir together parsley, pecans and breadcrumbs.

Assemble and cook:
Dust the salmon pieces with salt and pepper; place the salmon in the prepared baking sheet. Generously brush the salmon with the honey-mustard glaze; evenly sprinkle the breadcrumb mixture on top. Cook the salmon just until cooked through, approximately 10 – 15 minutes.

Serve:
Transfer the salmon to a warmed platter. Squeeze one lemon wedge over the salmon, discard wedge. Add remaining lemon wedges and parsley to create an attractive presentation. Encourage your guests to adjust the lemon flavor by squeezing juice from the lemon wedges onto their serving.

Yield: 4 servings.

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Posted by Mrs. Magic at 9:36 am

Orange Glazed Carrots Vegetable Recipe

Recipes, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
Jan 272008

Carrots benefit from a slightly sweet, slightly tangy glaze flavored with orange juice, brown sugar and a pinch of ginger. You’ll love serving this recipe. It looks and tastes like a bowl of sunshine.

1 pound fresh carrots
1-1/2 cups orange juice
1/2 cup light brown sugar
1-1/2 tablespoons butter
1 tablespoon cornstarch
1/4 cup cold water
1/4 teaspoon ground ginger
Mint leaves for garnish

Scrub the carrots and cut into 2 – 3 inch pieces. If the tops are particularly thick, cut them in half.

Steam the carrots until they’re just tender. Transfer the steamed carrots to a pretty serving bowl; loosely cover and place in a warm spot to keep warm. In a saucepan over medium heat stir together the orange juice, sugar and margarine. Cook, stirring frequently, almost to the boiling point. Mix the cornstarch in the water and whisk it into the hot juice mixture. Continue whisking until the glaze is thickened. Add the ginger and stir to blend. Pour the glaze over the carrots and toss to coat. Garnish with mint leaves.

Yield: 4 – 6 servings

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Posted by Mrs. Magic at 8:45 am

Magic* Easy Homemade Orange Coffee Cake Recipe

Muffins and Coffee Cakes, Recipes No Responses »
Jan 262008

The fragrance of orange coffee cake will bring your family and friends from the far corners of your home. This delicious and easy to prepare recipe is light and moist.

2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1/3 cup sugar
1 teaspoon grated orange peel
1/4 cup butter, melted
1/4 cup milk
1/2 cup orange juice
1 egg
1/2 teaspoon orange blossom water** or vanilla

Topping:
1/2 cup sugar
2 tablespoons grated orange peel
1 teaspoon cinnamon
1 tablespoon butter, softened

Preheat oven to 375°. Lightly grease a 9-inch square pan.

Place the topping ingredients in a small bowl and stir with a fork, pressing the ingredients lightly against the sides of the bowl to force some of the orange oil into the sugar. Prepare the coffee cake by sifting the flour, salt, baking powder and 1/3 cup sugar together into a bowl; stir in 1 teaspoon of grated orange peel. In a large bowl combine the 1/4 cup melted butter, milk, orange juice, egg and orange blossom water and mix well. Add the dry ingredients to the wet ingredients; stir until all are just moistened. Pour into the prepared pan and sprinkle with the topping. Bake for 30 minutes.

Yield: 9 3-inch squares

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

**Look for orange blossom water in Middle Eastern and European markets. In a pinch, you can often find it at your local liquor store, though you might experience sticker shock. You can delightfully enhance the flavor of purchased orange juice with just a few drops of orange blossom water.

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Posted by Mrs. Magic at 8:48 am

Scandinavian Chicken Meatballs and Sauce Recipe

Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Jan 232008

A delicious fast-fix comfort food, chicken meatballs with this creamy sauce over hot broad noodles hits the spot on a cold and busy day.

1 pound ground chicken
4-1/2 teaspoons cornstarch
1 egg
2-1/4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1-1/2 teaspoons dried dill weed
1/4 pound Gjetost*, Brunost or Mesost cheese
4 – 6 cups wide egg noodles, cooked

Preparation:
Cook the noodles according to package instructions. Meanwhile, place the chicken in a bowl and mix in 1-1/2 teaspoons cornstarch, the egg, 1/4 cup broth, salt, lemon peel and 1 teaspoon of the dill weed. Dice the cheese into 1/4-inch pieces.

Cook the meatballs:
Set aside 2 tablespoons of the chicken broth and add the rest to a 12-inch skillet. Place the skillet over medium to medium high heat to bring to a simmer. As the broth is heating, using a level tablespoon measure and scoop the ground chicken mixture by level tablespoons into the broth. You want a little space between the meatballs or they can bind together as they cook. Once all the meat is in the broth, cover and simmer for 3 – 4 minutes until cooked. The center of the meatballs will be white when done.

Make the sauce:
Leaving the broth in the pan, transfer the cooked meatballs to a bowl. Combine the remaining cornstarch with enough water to make it smooth and whisk the cornstarch into the hot broth to thicken. Increase the heat to high, add the cheese and whisk until it melts.

Finish and serve:
Return the meatballs to the sauce and turn the heat off. Gently stir the meatballs in the sauce for about a minute until the meatballs are thoroughly reheated. Place a portion of hot egg noodles into a bowl and spoon meatballs and sauce over the top. Garnish with a light dusting of dill weed.

Yield: 4 servings.

*Gjetost (pronounced yea-toast), Brunost and Mesost cheese are the same cheese by different names and can be found in the specialty or international section of many supermarkets. Look for “Ski Queen” in the red package.

The cheese is traditionally made from goats milk, but is now frequently crafted from a blend of goat and cow milk. The cheese is dark-tan to light brown in color with a smooth texture and ever so slight caramel flavor.

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Posted by Mrs. Magic at 2:17 pm
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