Pineapple Lime Chicken

Menu: Pineapple Lime Chicken, White Rice, Fresh Strawberries

Pineapple Lime Chicken:

2 lbs. chicken tenders

1/2 T. galric salt

1 T. oil

20 oz. can pineapple rings

1/4 c. honey

2 T. lime juice

2 T. soy sauce

1 T. corn starch

Sprinkle chicken with garlic salt. Brown in heated oil in skillet. Drain pineapple, reserving juice. Add 1/4 c. of the juice to chicken in pan. Cover and simmer for 6-8 minutes. Remove chicken.

Add honey, lime juice, soy sauce, remainder of pineapple juice, and corn starch to skillet and bring to a boil. Add chicken back to pan. Serve over rice.

Rating: We both really likes this. I did it as a freezer meal so I really can't tell if it was easy to make or not. All I did last night was put it in the skillet to heat it up. Overall, a good dish.

Cuban Chicken with Black Beans

COMBINE:
2 T. oil
1 T. vinegar
½ t. ground cumin
¼ t. salt

ADD & MARINADE FOR 2 HOURS OR MORE:
4 boneless, skinless chicken breasts (about 1 lb.)

DISCARD MARINADE, COOK CHICKEN 4 – 5 MIN. EACH SIDE IN A SKILLET. MEANWHILE, SAUTE’ FOR 4 MIN IN 1 t. HOT OIL:
1 small, red onion, finely chopped

ADD AND SAUTE’ FOR 1 MIN.:
2 garlic cloves, finely chopped

ADD AND COOK 5 MIN.:
1 can black beans
2 t. lime juice
¼ t. ground cumin
¼ t. ground pepper
1 t. chopped cilantro
2 drops hot-pepper sauce

ADD WATER, IF TOO THICK.
SERVES: 4

Ryan's Review: Just like Nicaragua. Brace yourselves for an ethnic delight (he's a dork).
Renee's thoughts: This was SO good. I did things a little different though. While the chicken was marinating I made the back beans. I then put on the rice. When I knew the rice only had about 8 minutes, I did the chicken. It was so easy and so yummy. we loved it, and so did Isabel.

Apple Pie and Banana Cream Pie

The other day I made two yummy pies. They weren't for dinner, but I could have eaten both as a meal. They were yummy!

Apple Pie:
1 cup sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
dash of salt
8 cups thinly sliced apples (about 7 apples)
3 Tbs. butter or margarine

Heat oven to 425*. Prepare pie crust. Stir together sugar, flour, nutmeg, cinnamon, and salt. Mix lightly with apples. PLace in prepares pie shell. Dot with butter. Cover with top crust which has slits cut into it, seal and flute. Cover edge with a 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes. Bake 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. This is for a 10 inch pan.

Banana Cream Pie:
3/4 cup sugar
1/4 cup plas 2 Tbs. cornstarch
1 tsp. salt
4 cups milk
5 egg yolks, slightly beaten
3 Tbs. butter or margarine, softened
1 Tbs. plus 2 tsp. vanilla
whipped cream
2 Bananas

Bake pie shell according to directions. In a saucepan blend sugar, conrstarch, and salt. Stir milk into egg yolks. Stir egg mixture slowly into dry ingredients. Cook, stirring constantly. SImmer medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, blend in butter and vanilla. Press plastic wrap onto pudding mixture in saucepan and cool to room temperature. When cooled, slice 2 bananas into baked pie shell in layers. Pour cooled filling on top. Chill for at least 2 hours, keeping plastic wrap on top. Just before serving remove plastic wrap and top pie with whipped cream.

Renee's thoughts: I am no expert on pies, but these were to die for. The banana cream was the best I have ever had. Look out Marie Calendar, there's a new girl in town!