March 22, 2009

Pineapple-Teriyaki Chicken

While I was pondering over dinners for the coming week, Wendy suggested using chicken and pineapple. So, this is the result of Wen's brilliant idea!


2 chicken breasts
1/4 c teriyaki
1 small can of crushed pineapple
1 c uncooked rice
1/2 can pineapple rings, sliced
add'l 1/4 c teriyaki
coconut shreds (optional)

Marinade the chicken in the teriyaki and crushed pineapple overnight. Cook the rice according to directions on box. Meanwhile, cube the chicken and cook in a skillet with a dash of teriyaki. Once the chicken is browned, add the sliced pineapple rings and continue to cook until the chicken is cooked through. When the rice is done, stir in teriyaki. Serve chicken and pineapple over the rice, top with shredded coconut.

Easy Shepherds Pie

Alright, so it's not authentic by any means, but it's easy, quick, and tasty. What more could you want on a cold night after a long day of work?


1/2 lb ground beef
beef stock
frozen mixed veggies
refrigerated biscuits
Garlic and Wine Seasoning

Cook the beef with salt, pepper, thyme, and G&W. Drain, spread in a 9 inch pie pan. Add veggies, then beef stock and flour until the consistency is fairly thick. Add more seasonings if needed. Top with refrigerated biscuits and bake at 350 for 10-12 minutes, until biscuits are cooked through.

March 10, 2009

Steak Sandwich

Hot. Fresh. French. Bread! There was an employee at the grocery store in Texas who sang a little song that went just like that. As far as I could tell, it was his only duty. Hot. Fresh. French. Bread. It's a great thing. But we'll add to it. Perfectly cooked, medium rare steak. Horseradish aioli, melted cheddar and asiago. Heaven.

Steak. I prefer tenderloin. The better the steak, the better the sandwich.
Garlic Salt
Garlic and wine seasoning
Fresh french bread
Grated cheddar and asiago cheeses
Horseradish aioli (recipe below)

Preheat your oven to 375. Rub the steak with a mix of salt, pepper, garlic salt and garlic and wine seasoning. Bake in the oven until rare or medium rare. DO NOT OVERCOOK. Even if you like your steak well-done, do NOT go past medium rare at this point. Once the steak is done, slice it very thinly along the grain.

Slice the bread lengthwise and give it a quick toast in the oven. Spread with the aioli. Layer the beef on top with the grated cheese. Return to the oven for long enough to heat through and melt the cheese. Enjoy!

Horseradish Aioli

1 clove garlic
pinch salt
1/4 c extra-virgin olive oil (I used red pepper infused oil, recipe to come soon!)
3 T vegetable oil
1 egg yolk
2 t lemon juice
1/4 t Dijon mustard
1/2 t horseradish sauce
S&P as needed

Mince the garlic with a pinch of salt as fine as you can get, as close to a paste as possible. Set aside. Combine oils in a cup. In a small bowl, whisk yolk, lemon juice, mustard and horseradish. Slowly add the oil to the yolk mix, whisking thoroughly. If the mix seperates, stop adding oil and whisk until it combines. Whisk in the garlic. Taste and add S&P or herbs as needed. Refrigerate until used.

March 9, 2009

Dijon Baked Chicken

One of my go-to recipes on lazy nights, this is easy, tasty, and customizable. Don't like Dijon? Try BBQ. Or ranch. Or anything else your heart desires.


1 chicken breast
1/4 c bread crumbs
1/4 c Parmesan cheese (I use a mix of store bought and fresh grated)
1 T butter
1 T Dijon mustard

Preheat oven to 350. Blend the crumbs and cheese in a bowl. Melt the butter in a second bowl and stir the mustard in. Dip the chicken first in the mustard mix, then coat with the crumb mixture. Bake for 10-15 minutes or until cooked through.