Sweet Chili Glazed Chicken Breast with Pineapple

Sweet and sour chicken the most asked for meal in our house.  While perusing my newest cookbook Weight Watchers One Pot Cookbook - really who can say no to only one pot to clean? I found this recipe and thought hmm similar this could work  


 OXO Good Grips Pineapple Slicer (Google Affiliate Ad)

Usually I dread dealing with fresh pineapple but I just acquired one of these beauties and oh what fun! OXO Good Grips Pineapple Slicers.  Love it! 

Cut and marinate chicken in zip lock.

Cast iron is the best.

 

Sweet Chili-Glazed Chicken Breast with Pineapple

From Weight Watchers

Adapted

2T reduced sodium soy sauce

1T brown sugar

1T sweet chili sauce

3 5oz skinless boneless organic chicken breast cut into 1 inch strips

8 (1/2 inch) slices peeled pineapple, cored

1T chopped fresh cilantro

1. Combine first 4 ingredients in zip-lock bag
2. Squeeze out air and seal bag
3. Turn to coat chicken
4. Refrigerator at least 30 minutes up to an hour, turning occasionally
5. Oil and heat medium high cast iron pan
6. Remove chicken from marinade and discard marinade
7. Place chicken in pan turn after 5 minutes
8. Cook until chicken is cooked through about 10 minutes in all
9. Place pineapple on pan for 1 minutes per side only
10. Place chicken and pineapple on platter, sprinkle with cilantro

Beef Curry Pies - Hand Pies

 
Cold weather finally!  Easy comfort food is on the menu.  I don't know about you but the easiest organic meat to find is ground beef yet, recipes for ground meat seem to be chili, hamburger, meatballs - not again my kids scream! Although, their favorite dish is my sweet and sour meatballs . 
Epicurious to the rescue with this hand pies.  These would be great for a Super Bowl Party too.
FYI Costco has the best price on organic ground beef.

I cut potatoes too big.

Cupcake pans make it easy.

Choice - make more pies or make a covered top?  I choose more pies so I cut excesses into strips. 

Hand full of fun and tasty



Beef and Curry Pie 

from Epicurious

Adapted

3/4 pound organic ground beef

2 tablespoon soy sauce
½ teaspoon sugar
¼ teaspoon kosher salt

¼ teaspoon pepper

½ teaspoon garlic

1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large organic russet (baking) potato, ¼ inch pieces (1 cup)
10 tablespoons water
¼ cup frozen peas, thawed
2 (17 ¼ ounce) packages frozen puff pastry sheets, thawed
 

1. Mix together beef, soy sauce, sugar, salt, pepper and garlic with your hands until combined well
2. Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes
3. Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet
4. Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
5. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more
6. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute
7. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes
8. Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
9. Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter.
10.  Spray cupcake pan with light oil
11.  Place round of pastry in each cupcake cup
12.  Mound filling onto each
13.  Cut excessive pasty and cover tops
14.  Bake until pies are deep golden brown and puffed, 25 to 30 minutes
15.  Cool pies to warm, about 10 minutes, or room temperature

Notes:
Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.

Original Recipe Beef and Curry Pie

 

Zucchini and Cranberry Muffins

Cry berry muffins - still in shock horror innocent babies and fabulous educators

Why Why Trader Joes do you print baking soda in the same colors as baking powder.  I now write on the lids because too many times I have mixed up the two.

I bring my eggs to room temperature by putting them in warm water.

A colorful mix

 

yummmm love the sour and sweet mix

Zucchini Cranberry Muffins

From Martha Stewart’s Baking Handbook

adapted

1 3/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. salt

2 eggs room tempature

1 cup sugar

1/2 cup sunflower oil

1/2 tsp. vanilla

1 cup finely grated zucchini (1 - 2 medium)

3/4 cup fresh or frozen whole cranberries divided 1/2 cup and 1/4 cup
course sugar for sprinkling on top

1. Preheat oven to 350 F and line muffin pan with cupcake liners (I made 16 muffins in all)

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

3. In a large bowl, whisk together the eggs, sugar, oil, and vanilla.

4. Stir in the zucchini.

5. Add the flour mixture, and stir until just mixed

6. Using a rubber spatula, fold in the cranberries - reserve 1/4 cup to top with

7. Divide the batter evenly among the prepared muffin cups.
8. Top with cranberries and course sugar

9. Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 - 30 minutes.

10. Transfer the pan to a wire rack to cool for 10 minutes.

11. Turn the muffins on their sides in their cups, and cool. 

340 degrees in convention toaster oven for 27 minutes