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Dinner and dessert.
Tonight was A.J.'s choice in the meal plan. (Well, he didn't pick it tonight, but he chose it back when I was planning, and today was his slot in the menu.) He chose a new recipe for us all to try, based on a picture in a cookbook.
Curried Honey Barbecue Chicken.
I served it over brown rice, pairing it with sugar snap peas and mandarin oranges. I thought it was super-tasty, and I will definitely be adding the recipe to our permanent collection! I'll share it, in case anyone else is interested.
Curried Honey Barbecue Chicken
Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown the chicken on both sides in oil over medium-high heat (6-7 minutes on each side). Remove and keep warm.
In the same skillet, saute the onion, green pepper, and pineapple until vegetables are tender and pineapple is golden brown. Stir in barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 minutes or until chicken juices run clear. Serve over rice.
Yield: 4 servings
We had dessert tonight as well, though it wasn't planned ahead of time. I had a few apples I needed to use up, and I thought it would be nice to make fresh cookies to welcome our next-door neighbors back home. (We've been their 'Quarters Watch' for the last two weeks or so.) One of my old faves - Apple Spice Drops - fit both bills nicely. I generally use Granny Smith apples for baking, but in this case, I used up the Braeburns I had in the fruit bowl. It worked just as beautifully!
Apple Spice Drops.
They are a light, fluffy apple cookie frosted in an apple buttercream. Oh, but I could eat a dozen of these at one time, I swear!
Apple Spice Drops
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2" apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Frosting:
Cream butter, sugar, and vanilla together; add enough apple juice to achieve spreading consistency. Frost cooled cookies. Store in airtight container.
Yield: 3-1/2 dozen cookies
I need to make myself an icon for all these "Food Porn" posts. I love baking (and cooking, occasionally), and I find it so fun to take pictures of the creations!
Curried Honey Barbecue Chicken.
I served it over brown rice, pairing it with sugar snap peas and mandarin oranges. I thought it was super-tasty, and I will definitely be adding the recipe to our permanent collection! I'll share it, in case anyone else is interested.
Curried Honey Barbecue Chicken
- 1 can (20 oz.) pineapple chunks
- 4 boneless skinless chicken breast halves
- 1 tsp. curry powder
- 1 Tbsp. vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 bottle (18 oz.) honey barbecue sauce
- hot cooked rice
Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown the chicken on both sides in oil over medium-high heat (6-7 minutes on each side). Remove and keep warm.
In the same skillet, saute the onion, green pepper, and pineapple until vegetables are tender and pineapple is golden brown. Stir in barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 minutes or until chicken juices run clear. Serve over rice.
Yield: 4 servings
We had dessert tonight as well, though it wasn't planned ahead of time. I had a few apples I needed to use up, and I thought it would be nice to make fresh cookies to welcome our next-door neighbors back home. (We've been their 'Quarters Watch' for the last two weeks or so.) One of my old faves - Apple Spice Drops - fit both bills nicely. I generally use Granny Smith apples for baking, but in this case, I used up the Braeburns I had in the fruit bowl. It worked just as beautifully!
Apple Spice Drops.
They are a light, fluffy apple cookie frosted in an apple buttercream. Oh, but I could eat a dozen of these at one time, I swear!
Apple Spice Drops
- 1/2 cup butter
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1 egg
- 1/4 cup apple juice
- 1 cup finely chopped tart apple
- 1 cup chopped walnuts (optional)
- 2 cups flour
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2" apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Frosting:
- 1/4 cup butter
- 1 tsp. vanilla
- 3 cups powdered sugar
- 3-4 Tbsp. apple juice
Cream butter, sugar, and vanilla together; add enough apple juice to achieve spreading consistency. Frost cooled cookies. Store in airtight container.
Yield: 3-1/2 dozen cookies
I need to make myself an icon for all these "Food Porn" posts. I love baking (and cooking, occasionally), and I find it so fun to take pictures of the creations!
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awesome... :)
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pantiesmouth wet... and thus needed to be coined actual "porn."And now I've just been too lazy to go back and change all the tags to 'food porn.' Heee!
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The apple spice drops look a lot like the frosted butterscotch cookies I grew up eating at my Grandma's house.
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That chicken recipe looks really good. We've been having a food battle here lately. Maybe I should get the cookbooks out and let the boys look through them and pick one or two new things that they'd like to try. I wish more cookbooks had pictures of each recipe in them, instead of 4-5 recipes per page but only one picture.
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All I can say is YUM!
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One thing I will say is that the cookies go well with a nice glass of port. Very tasty!!
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