The Community Table: Pineapple Honey Chicken (Learning Hospitality No. 4)
Goodbye, Community Table. You’ve Been Good to Us.
For the last four weeks I’ve been trying out new recipes (and inviting others to do the same) for the first round of a blog series called Learning Hospitality.
Today is the last round of the focus on food (boo! hiss! but it tasted good!), but next week I’ll put up another challenge related to being hospitable and you’re welcome to join in there too.
In the meantime, there are a few prizes left so don’t forget to submit a recipe you’re trying in the ‘Leave a Reply’ box below this post by Thursday of next week. I’ve already given away books like Bread and Wine and Lifegiving and today am pleased to announce that JoAnna from JoAnna Muses has a copy of Rachel Marie Stone’s Eat With Joy.
(Here’s the first week’s recipes, the second week’s, and last week’s)
Honey Pineapple Shish Kabobs
Onion, cut into big pieces
1/2 cup vegetable oil
1/3 cup light soy sauce
1 teaspoon regular yellow mustard
1/4 teaspoon garlic powder
1/4 cup pineapple juice
1/2 cup shredded pineapple
1/4 cup sugar
1/4 cup honey
1 teaspoon light soy sauce
Directions
Combine all the ingredients for the marinade and place with meat in zip lock bags and refrigerate for 2 hours or more.
Kara May 9, 2013 (10:13 pm)
Skinny Chicken and brocolli alfredo
Ingredients: 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat-free, low sodium chicken broth 1/4 cup plain FAGE Total 0% greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions: In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Hilary May 11, 2013 (1:39 pm)
Here’s one we did last week – it came together quickly and my family loved it!
(The recipe calls for a pound of pasta. That’s always too much for my family, so I use less.)
Pancetta & Spinach Tagliatelle
Qty Measure Ingredient
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1 Pound fresh tagliatelle, or any wide pasta (fresh or dried)
2 tablespoons olive oil
3 medium shallots, finely chopped
4 cloves garlic, finely chopped
8 ounces pancetta, diced
2 cups frozen spinach, defrosted
4 teaspoons fresh sage, chopped
3 tablespoons pine nuts, toasted
1/2 cup grated parmesan cheese
salt and pepper, to taste
Instructions: Cook & drain the spinach. Squeeze in a cloth to remove excess water. Roughly shred and set aside.
In a medium frying pan, heat the oil. Saute the shallots for 2-3 minutes or until softened. Add the pancetta & cook until golden. Add the garlic, sage, & pine nuts and cook for 2 minutes.
Cook the tagliatelle according to package directions.
Drain the pasta and stir in the spinach and pancetta mixture. Top with Parmesean cheese.
Serves: 4
Jessica May 13, 2013 (3:16 pm)
where did my post go?
Jessica May 13, 2013 (3:22 pm)
I just reposted it!
Jessica May 13, 2013 (3:22 pm)
Sorry so late I had such a busy week. 3 appts, a music program, and a field trip. I don’t even remember what day I made the new recipe if that tells you anything. Its a good one. Big hit with the family & really easy to make too. I doubled the recipe to make 12. I also added thinly sliced onion to a few for a more ‘grown-up’ flavor.
INDIVIDUAL SAUSAGE & POTATO AU GRATIN
2 large Russet Potatoes – thinly sliced with a mandolin
1 package Fully Cooked 3 Cheese Italian Sausage – sliced thinly
Salt/Pepper
6 tablespoons Heavy Whipping Cream
2 tablespoons Unsalted Butter, divided into 6 equal portions
Preheat oven to 375°F . Spray a 6 portion muffin tin with cooking spray. Set aside.
Into each muffin well layer as follows: potato slice, lightly season with salt/pepper, sausage slice. Repeat until you reach the top of the muffin well. Carefully press down layers using the back of spoon. Pour 1 tablespoon heavy whipping cream over each well and top each with a cube of butter.
Bake for approximately 25 to 30 minutes OR until tops are golden and potatoes are fork tender.
Allow to cool slightly before removing from muffin tin so that they retain their shape.
Garnish with green onion, if desired.
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