Chicken Breasts Grilled in Pineapple Bark

Last May I made salmon in pineapple bark and promised to try chicken the same way.  I finally got around to it.

3 boneless chicken breasts, split in half
2 cloves garlic, minced
2 tsp honey
1 tbsp soya sauce
1/4 cup orange juice
bark from 2 pineapples
kitchen twine

Start by splitting the breasts lengthwise in half to make two thinner pieces of breast meat.
Mix together the garlic, honey, soya and orange juice and place the chicken in to marinate for 2 hours.

Cut the bark off fresh pineapples.  I had some saved in the freezer : )

After the chicken has marinated place 1 piece between 2 pieces of bark and tie together.  You'll need a piece of string about 18-24 inches long for each bundle. Place the bundles back in the marinade until ready to grill.

Set the BBQ temperature to high.  Remove the bundles from the marinade and grill on indirect heat 15 minutes per side.
Remove to a plate to check for doneness. 
Hope you have one of these handy little testers.

And enjoy...

Serves 6


And here's the link to Barbecued Salmon in Pineapple Bark

http://hotandcoldrunningmom.blogspot.ca/2015/05/barbecued-salmon-in-pineapple-bark.html

Zucchini Bread

Once zucchinis start growing in your garden, there's no stopping them. You'll be looking for ways to use them up.
I'm here to help.....

3 cups flour
1  1/2 cups sugar
2 tbsps ground flax (optional)
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups grated zucchini, with peel
1 cup chopped nuts ( optional)
1 cup raisins (optional)
3 eggs
1 cup oil

In a large bowl mix flour, sugar, flax, cinnamon, salt, baking powder and soda, zucchini, nuts and raisins.

In another bowl beat eggs and oil together.
Add this to the dry ingredients and pour into a greased
9 X 5" loaf pan. Or one 8 X 4" pan and 4 or 5 muffins.

Bake 350°F for about 1  1/2 hours. Just 20 or so minutes for the muffins.

You're welcome : )

Turkey Veggie Salad Sandwich

This'll make lunch a little more interesting.

6 slices cooked turkey or chicken breast, not deli
1 small radish
a piece of cucumber
2 strips of red pepper
1 tbsp relish
2-3 tbsps mayonnaise
Salt, pepper and onion powder to taste

Chop the turkey and finely chop the veggies.
Mix everything together. Lunch is served.

Montreal Steak Spice Cauliflower Steaks

Montreal steak spice is good on just about any kind of meat, but did you ever try it on veggies?

Slice a cauliflower head into 3 or 4 "steaks" about
3/4 to 1 inch thick.

Brush with garlic and rosemary infused olive oil. Or just plain olive oil.
Give the Montreal steak spice a good shake on each steak. Also salt, pepper and paprika works well if you don't like the steak spice.

Grill on high 5-6 minutes. Flip (carefully) and continue grilling an additional 5 or so minutes.

Snickers Ice Cream Sauce

Simple but yummy

Just take a Snickers bar, cut it in 4 or 5 pieces, put it in a bowl with a little cream and microwave 30-60 seconds.

Thanks to Tescofood for the idea.

Creamy Slow Cooker Rice Pudding

As far as comfort food goes, there's nothing better than a creamy rice pudding. And this one is so easy to make too!

1 cup long grain rice
2/3 cup sugar
1/4 cup butter
4 cups milk
2 cups 10% cream
2 tsp vanilla
1 tsp nutmeg (optional)

Mix everything together in your slow cooker.  Set on high for 3 1/2 hours.
Stir after the 1st hour.

When it's done you may want to stir in more milk or cream for the consistency you like. 
Serve warm or chilled.

Orange, Pineapple and Banana Smoothie

This recipe will make enough for 2 large smoothies.
Don't forget, don't peel the orange.  Throw it in the blender peel and all for extra fiber and nutrients.

1/2 frozen banana sliced
1/2 orange, with peel
1 cup frozen pineapple chunks
1 tsp honey
1 tsp vanilla
1/2 cup pineapple yogurt
1/2 - 1 cup milk (depending on how thick you want it)

Put everything in a blender and process until smooth.