Turkey Pumpkin Chili

While pumpkin is predominantly used in dessert dishes, it can also be used to make some delicious savory dishes. Pumpkin is actually really good for you, so, by using it in dishes that aren’t overloaded with sugar you can get some great health benefits from it. It can boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. So, while the past couple of weeks I have brought you pumpkin desserts this week I am bringing you a pumpkin dish that is perfect for the cold days ahead… a Turkey Pumpkin Chili.

As with most chili’s this one is cooked in just one pot and takes minutes to prepare. I started out by sautéing onions and then adding in the ground turkey and spices. Once the meat was browned, I added in the beans, pumpkin, water and chicken broth and continued to cook it until it was thickened.

And enjoyed it with a dollop of sour cream and hot sauce on top.

Turkey Pumpkin Chili

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

1 lb. 93% lean ground turkey

1 tablespoon plus 1 teaspoon ground coriander

2 1/2 teaspoons smoked paprika

1 1/2 teaspoons Kosher salt

1 15oz. cans cannellini beans, drained and rinsed

1 15oz. can pumpkin

1 14.5oz. can chicken broth

1 3/4 cups water

Hot sauce, sour cream and scallions for topping

Directions:

In a heavy-bottomed pot heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions are tender. Stir in the turkey, coriander, smoked paprika and salt, cook, stirring occasionally to break up the ground turkey, until the meat is browned.

Add in the beans, pumpkin, water and chicken broth to the turkey mixture. Cover the pot and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring often until everything is heated through and the chili begins to thicken, about 15 minutes.

Top with hot sauce, sour cream and/or scallions.

Recipe from Real Simple Turkey Pumpkin Chili

Baked Zucchini Fries

If you have been following along, you know that I decided to plant a garden this year. I posted about it a few weeks when I shared a recipe for Walnut Pesto.  I mentioned in that post that I was hoping to make zucchini fried with the zucchini I was growing. Well, a day or so after picking my first decent sized zucchini another one was ready for picking. So, it seemed like the perfect time to make zucchini fries.

Initially I was planning on frying them. And while I have nothing against fried food, I just don’t like the clean-up involved after frying things indoors. The oil always splatters, and you must wait until the oil cools down before you can wash your pot. I am one of those people who likes to clean as they go while they are in the kitchen. So, I randomly came across a baked option and thankfully I had all the ingredients on hand. And the recipe was super simple, I had them in the oven in less than 10 minutes. And best of all, they didn’t get soggy like fried zucchini fries get and they didn’t need a dipping sauce since they were seasoned perfectly!

Baked Zucchini Fries

Ingredients:

2 medium zucchinis, sliced into fries/spears

1 cup panko breadcrumbs

1 tablespoon garlic powder

1 tablespoon dried basil

1 teaspoon salt

1 teaspoon black pepper

2 eggs, lightly beaten

Directions:

Preheat the oven to 425 F. Line a large baking sheet with parchment paper.

In a large bowl combine the breads crumbs, garlic powder, dried basil, salt and pepper and set aside.

In another large bowl combine the zucchini with eggs and mix them well to make sure the zucchini is evenly coated by the eggs.

Toss the zucchini in the bread crumb mixture a few at a time and then transfer to the prepared baking sheet. Continue doing this until all the zucchini has been coated with the bread crumb mixture.

Bake in the preheated oven for 15-20 minutes, flipping the zucchini halfway through the baking.

Recipe from Tasty

Walnut Pesto

I decided to plant a small garden this year. Granted, my garden isn’t your typical one. I opted to plant my herbs and veggies (peppers, tomatoes & zucchini) in pots instead of in the ground. Although, I ended up having to transplant my zucchini plant into the ground when it started to take off and produce a lot of zucchinis, or zucchini flowers which will ultimately turn into zucchinis.

The first thing I ended up picking from my garden was cilantro. I picked this super early, back in the beginning of June.

And decided to make Cilantro Lime Rice with it.

Soon after it got quite hot outside and my cilantro bolted and began to flower. I did a little research and I learned that the flowers would ultimately become seeds and those sees are coriander. So, after letting the coriander seeds stay on the plant for a while they began to brown. I then cut off the stems with the seeds and hung them upside down in a brown paper bag to dry them out. I am planning on crushing the dried seeds into coriander powder.

There’s also some flat leaf parsley in my herb garden that I have been cutting to use in salads.

Also, from my mini herb garden… Basil. I planted three basil plants and while at first it didn’t seem like they were growing, they had a bit of a growth spurt and one of them started to flower. I pinched the flowers off hoping that by doing so the plant will continue to bear leaves.  I ended up picking a bunch of the larger basil leaves off the plants…

And turned them into a delicious pesto sauce, using walnuts instead of pine nuts. Totally random, but did you know there was a condition called Pine Mouth / Pine Nut Syndrome. With it you end up with a metallic taste in your mouth soon after eating pine nuts, it’s not permanent, but it can last a few weeks. This isn’t the reason why I used walnuts, but something I came across that I found interesting and thought I would share.

Here are some jalapenos that I grew as well. Thankfully these will keep in the refrigerator for a few weeks until I decide what to do with them.

And here is a picture of my zucchini plant and the zucchini that I recently picked. I learned that you can’t leave zucchini on the plant too long as they will end up with too many seeds. I am hoping that I will have a few ripe ones at the same time so I can make zucchini fries.

And I also picked some of my tomatoes that have grown to a decent size. I didn’t intend to pick them green. I had one red tomato on the plant that was going bad (it had a huge black spot on the bottom) and when I went to cut it off, two of the green ones came off with it. After doing a little research to make sure that it would turn red sitting on my counter, I went and picked off the other two tomatoes that were also a decent size.

I’m also growing some bell peppers and snacking peppers, but they are not ready for picking yet.

And there you have a tour of my mini garden.

Walnut Pesto

Ingredients:

2 cups lightly packed basil leaves

1/3 cup walnut pieces

2 garlic cloves

1/2 teaspoon Kosher salt

1/2 teaspoon fresh black pepper

2/3 cup olive oil

1/2 cup shredded parmesan cheese

 

Directions:

In the bowl of a food processor chop the walnuts into fine pieces. Add the garlic, basil salt and pepper and process until the mixture resembles a paste.

With the processor running, slowly add the olive oil through the feed tube.

Add the parmesan cheese, and process for an additional minute until well combined.

Use immediately or store in an airtight container in the refrigerator for 4 to 5 days. Add olive oil as needed so the pesto does not dry out. Alternatively, you can divide the pesto among an ice cube tray to freeze and once frozen transfer to a resealable bag to have on hand when needed.

Orecchiette with Sausage and Spinach

Quick and easy dinners… Something we can all appreciate and are always in search of. This pasta dish is ready in about 30 minutes and you can switch up some of the ingredients to change the flavors. Instead of using regular canned diced tomatoes you can try one that is seasoned with different spices and instead of orecchiette pasta you can easily substitute small shells. And maybe instead of spinach try arugula. As you can see the possibilities are endless.

Orecchiette with Sausage and Spinach

Ingredients:

16 ounces sweet Italian sausage

1 bunch scallions, chopped (white and green parts separated)

1/2 teaspoon dried rosemary

1 14 oz. can diced tomatoes

16 ounces orecchiette

5 ounce bag of baby spinach, roughly chopped

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

Kosher salt

 

Directions:

Bring a large pot of salted water to boil.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage meat and cook, breaking up the meat with a wooden spoon, until browned. Add the scallion white and rosemary and cook until the scallions have wilted. Add the tomatoes with their juices and 1/2 cup of the boiling water. Let simmer while the pasta cooks.

Add the pasta to the boiling water and cook according to the directions on the box for al dente. Reserve 1/2 cup of the cooking water then drain the pasta.

Add the pasta to the tomato sauce along with the spinach and half of the scallion green. Toss to coat the pasta with the sauce and continue cooking until the spinach has wilted. Gradually add the reserved pasta water as needed to loosen the sauce. Season with salt and drizzle with the remaining tablespoon of olive oil and remove from the heat.

Sprinkle the cheese and remaining scallions over the pasta when serving.

Recipe slightly modified from Food Network

Mix & Match Shepherd’s Pie

I’ve had a subscription to Food Network magazine for quite a few years now. They always have a good mixture of recipes in each issue. Including snacks, appetizers, side dishes, main dishes, desserts and anything else that may be in between. One thing they have sometimes is a Mix & Match recipe option. They give you a foolproof formula for a recipe and you get to pick the mix-ins. So you can customize it for your tastes or if it’s a last minute meal for whatever you currently have in your fridge and pantry. In last month’s issue they had a Mix & Match option for Shepherd’s Pie. A delicious dish that is filling and gives you a good amount of vegetables in each serving. While there a numerous ways you can customize it I pretty much went the easy and basic route. Below are the ingredients I used, but, I have included the link to the recipe where you can get options to customize your own version of this dish. It’s the perfect dish for these days when you may rummaging through your fridge and/or pantry to use up the last of something or to be creative in making a good meal.

Mix & Match Shepherd’s Pie

Ingredients:

2 lbs. russet potatoes, peeled and cut into large chunks

1 1/2 lbs. ground beef*

1 yellow onion, chopped

1 large carrots, chopped

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3/4 cup red wine**

1 cup low-sodium broth (beef, chicken or vegetable)

1 cup frozen peas

4 tablespoons salted butter

2/3 cup milk***

3/4 cup shredded cheddar cheese

 

*I used an 80/20 mix

**I used Merlot

***I used whole milk

 

Directions:

Preheat the oven to 425 F.

Place potatoes in a large pot and cover with cold water. Season with salt and then bring to a boil and then reduce the heat to a simmer and cook the potatoes until tender, about 20 minutes.

While the potatoes are cooking cook the meat. Add 2 tablespoons of olive oil to a large skillet over medium heat. Add in the onions and carrots and season with salt and pepper and cook until the vegetables are soft, about 5 to 7 minutes.

Increase the heat to medium high and add the ground beef to the skillet. Break the meat up and cook until no longer pink. Season with salt and pepper and add in the garlic cloves and fresh thyme. Cook for an additional 2 minutes. Make a space the center of the skillet and add in the tomato paste, stir until darkened and then stir into the meat along with the Worcestershire sauce. Stir in the wine and then simmer until almost dry, about 2 minutes. Add the broth and simmer until the mixture becomes saucy, 4 to 5 minutes, then add in the frozen peas. Spread the meat into a 3-quart baking dish and set aside.

Once the potatoes are ready drain them and return them to the pot. Add the butter and the milk and mash the potatoes. Season with salt and pepper and add in the shredded cheese. Spread the potatoes over the meat using the back of a spoon. Bake in the preheated oven until the top is golden, about 20 minutes. Let cool for at least 10 minutes before enjoying.

Recipe from Food Network

Skillet Tamale Pie

You may recall on Sunday I shared a recipe for a Slow Cooker Shredded Mexican Chicken, well, today I am sharing the recipe that I used the chicken for… A Skillet Tamale Pie. I came across this recipe when I clicked on an article about using Jiffy Corn Muffin Mix for recipes other than corn muffins. I think that Jiffy Corn Muffins is one of the first things that I baked when I was younger. It had been years since I purchased a box before I purchased the one I used in this recipe. I’ve tried making cornbread and corn muffins from scratch using cornmeal and to be honest I don’t know why. It never has the sweetness that I want and the texture is always a little off. I should just stuck with this tried and true box mix.

To make the skillet tamale I began by generously greasing a 9-inch cast iron skillet with softened butter and preheated my oven to 400 F. In a large bowl I combined 1 box of Jiffy mix with buttermilk, an egg, cream-style corn and a can of diced green beans. I stirred these ingredients together until they were just combined and then poured them into the prepared skillet and baked it for about 25 minutes, until it was set.

I removed the skillet from the oven and poked the cornbread with a fork several times. I then topped the cornbread with the cooked shredded chicken. Next I poured red chile enchilada sauce over the chicken and topped the sauce with shredded Monterey-Jack cheese. I returned the skillet to the oven and baked it for about 15 minutes, until the cheese melted.

This was so delicious and filling and something I will definitely be making again. Maybe next time though with ground beef.

 

Skillet Tamale Pie

Ingredients:

1 box Jiffy Corn Bread Mix

1/3 cup buttermilk*

1 egg

1 14.75 oz. can of cream-style corn

1 4.5 oz. can of diced green chiles

1 8 oz. can of red chile enchilada sauce

1 1/2 cups shredded Monterey-Jack cheese

 

For serving:

Crema (Sour Cream)

Cilantro

Salsa

Lime Wedges

 

*I made my own buttermilk by stirring together 1/3 cup whole milk with 1.5 to 2 teaspoons of white vinegar in a measuring cup. After letting the mixture sit for about 15 minutes at room temperature it began to curdle on the top which let me know it was ready to use.

 

Directions:

Preheat the oven to 400 F.

Grease a 9-inch cast iron skillet generously with softened butter and set aside.

In a large bowl combine the Jiffy mix, buttermilk, egg, cream-style corn and green chiles and stir together until just combined. Pour into the prepared skillet and bake in the preheated oven for 20 to 25 minutes, or until set.

Remove the skillet from the oven and poke the cornbread with a fork several times. Top with either cooked shredded chicken or ground beef and top the meat with the enchilada sauce and then the shredded cheese.

Return the skillet to the oven and bake for an additional 10 to 15 minutes until the cheese has melted.

Recipe from All Hail Jiffy Cornbread Mix

Sheet Pan Chicken Fajitas

Sometimes the hardest part of writing a blog post is the intro. Thinking of something catchy to grab the reader’s attention to keep reading. I was having that exact problem for this blog post. I was trying to think of something catchy about how sheet pan dinners were becoming a go-to for me, but, I just couldn’t come up with anything. So I will just say, if you are thinking of making chicken tacos, this is a quick and easy way to make the filling. Hopefully that got you!

I began by slicing three bell peppers, an onion and chicken breast into strips. I then combined them all in a large bowl and sprinkled it with a spice mixture of chili powder, cumin, paprika, coriander and salt and pepper. Next I drizzled everything with olive oil and gave it a good toss. I then transferred the mixture to a rimmed baking sheet that I lined with aluminum foil.

I then baked it in a 400 F preheated oven for about 25 minutes.

Ideally at this point, while the chicken fajita mixture is still hot, it would be the perfect time to make tacos or fajitas with it, but, I made this as prep for the upcoming week’s dinner. So, after letting it cool to room temperature I placed it an airtight container and refrigerated it. The following evening I heated up some of it up and made tacos with it. And I am happy to say that it heated up well.

 

Sheet Pan Chicken Fajitas

Ingredients:

Fajita Seasoning:

2 teaspoons chili powder

1 1/2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon coriander

Salt and black pepper

Fajita Filling:

1 1/2 lbs. boneless chicken breast, sliced into thin strips

3 bell pepper (1 of each – red, green & yellow), sliced into strips

1 medium yellow onion, sliced into strips

2 garlic cloves, minced

3 tablespoons olive oil

For serving:

Taco size flour tortillas

Lime wedges

Sour cream

Guacamole

Salsa

Cheese

 

Directions:

Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil and set aside.

In a small bowl combine the ingredients for the fajita seasoning and set aside.

In a large bowl combine the chicken, peppers, onion and garlic. Sprinkle with the fajita season and the drizzle with the olive oil. Toss everything together and then transfer to the prepared baking sheet. Spreading everything in an even layer.

Cook in the preheated oven for 18-25 minutes, tossing everything at the halfway point.

To serve, wrap the tortillas in aluminum foil and heat in the oven for five minutes. Drizzle lime juice over the fajita filling and season with salt to taste. Tossing everything to coat.

Serve the filling warm in the warm tortillas with your desired topping.

Recipe from Cooking Classy

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

It’s safe to say that I may be hooked on sheet pan dinners after successfully making three of them. I finally made the gnocchi one I mentioned in the teriyaki chicken post from a few months ago and it was just as good as that one and as the rice and beans one. While the other two I made on a Sunday afternoon for lunch/dinner for the week, this one I made in under an hour after getting home from work one day. Being able to make dinner during the week that quick is always a good thing!

On a large sheet pan covered with aluminum foil and coated with non-stick cooking spray I combined a bag of Trader Joe’s frozen Cauliflower Gnocchi (I broke apart any large clumps and removed any ice and/or freezer burn from the gnocchi), a chopped red and orange pepper, chopped onion, and a pint of grape tomatoes. I then drizzled it with olive oil and sprinkled it garlic powder, dried oregano, dried basil, crushed red pepper, salt and fresh pepper. While the recipe had specific amounts of each spice I opted to sprinkle everything evenly with each and then gave it a good toss and placed the pan it in a 425 F preheated oven.

And after about 30 minutes dinner was ready.

I am not going to lie, I was shocked by how good this tasted. I had my doubts about the frozen gnocchi but all of that faded after the first bite. And the caramelized peppers added just the right amount of sweetness to the dish as well. All of the spices and ingredients worked so well together. This is one recipe that will be on repeat.

 

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

Ingredients:

1 12oz. bag of Trader Joe’s Cauliflower Gnocchi*

1 pint grape tomatoes

1 red bell pepper, chopped

1 orange pepper, chopped

1/2 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder**

1/2 teaspoon salt**

1/2 teaspoon fresh black pepper**

1/2 teaspoon dried oregano**

1/2 teaspoon dried basil

1 pinch crushed red pepper

 

*Instead of frozen cauliflower gnocchi you could also use a 16oz. package of uncooked potato gnocchi. If using unfrozen gnocchi, roasting time is reduced to 20 to 25 minutes. If using frozen gnocchi, there is no need to thaw it before using. Just make sure the gnocchi is not clumped together and remove any large pieces of ice and/or freezer burn.

**As I mentioned, I didn’t measure out my spices, I sprinkled the gnocchi and vegetables evenly with each.

 

Directions:

Preheat the oven to 425 F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.

Spread the gnocchi, tomatoes, peppers and onions on the sheet and drizzle with the olive oil. Sprinkle the seasonings over everything and toss together.

Roast in the oven for 25 to 30 minutes, or until the tomatoes are bursting and the peppers are soft and caramelized.

Serve immediately.

Recipe slightly modified from How Sweet Eats

Sheet Pan Cuban Rice and Beans

I just might be on a sheet pan cooking kick. I recently shared a recipe for a Teriyaki Barbecue Pineapple Chicken dish and today I am sharing with you a rice and beans dish. I would have never thought I would make rice and beans in the oven on a sheet pan, but, after coming across the recipe and figuring it was worth trying I may try making some other rice dishes this way. I usually make rice the “normal” way, in a pot with water. And while it’s always edible there are times that I miss the moment when I should lower the heat and cover the pot and my rice comes out a little crispy on the bottom, or vice versa, I cover and lower it too soon and I end up with rice that has one too many clumps. I wouldn’t say it’s mushy by any means though. But, my first time using this method turn out rice that was pretty perfect.

I began by combining two sliced bell peppers (red and green), a sliced yellow onion, and 3 sliced garlic cloves with olive oil and salt in medium bowl. After tossing everything together I transferred the vegetables to a sheet pan I sprayed with cooking spray. I roasted the vegetables in a 400 F preheated oven for about 12-13 minutes.

While the vegetables were in the oven I combined rice, 2 cans of rinsed black beans, cumin, oregano, coriander, salt and 2 1/2 cups of water in a medium bowl. Don’t worry, it’s not a lot of water and if you use a large enough sheet pan it will not spill over.

After removing the pan from the oven, I stirred the vegetables and then carefully poured the rice mixture to the pan. I gave everything a few good stirs using a spoon and tongs. I covered the pan with aluminum foil and returned it to the oven for 30 minutes.

I let the pan stand for five minutes after removing it from the oven and then removed the aluminum foil and fluffed the rice with a fork. This was definitely one of the easiest and foolproof ways that I have made rice and beans. The end result was flavorful and the rice was the perfect texture and consistency.

Sheet Pan Cuban Rice and Beans

Ingredients:

2 bell peppers, any colors cut into thin strips

1 yellow onion, thinly sliced

3 garlic cloves, thinly sliced

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1 cup long-grain white rice

1 15oz. can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoons ground coriander

 

Directions:

Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.

Combine the peppers, onion and garlic in a medium bowl and toss with olive oil and 1/4 teaspoon of salt. Spread the vegetables on the prepared baking sheet and roast in the oven for 13 – 15 minutes, until softened. Remove the pan from the oven and stir the vegetables.

In another medium bowl combine the rice, beans, cumin, oregano, coriander, remaining salt and 2 1/2 cups of water. Pour the mixture onto the pan with the vegetables and stir to combine. Cover with foil and return the pan to the oven for 28-30 minutes.

Remove the pan from the oven and let it rest for 5 minutes before removing the aluminum foil.

Remove the foil and fluff the rice with a fork before serving.

Recipe slightly modified from Epicurious

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Sheet Pan Dinners… They are pretty ingenious. You combine all of your ingredients on a pan, cook it in the oven and dinner is ready. It switches the idea of one pot cooking to a pan and lends itself to an easy and quick clean-up. You can’t beat that. Recently during a lull at work I clicked on a link for 50 sheet pan dinner recipes and came across a few that caught my eye. One is for gnocchi that included a variation to use Trader Joe’s Cauliflower Gnocchi which I currently have a bag of in my freezer. It took me a few trips to Trader Joe’s to finally find it since it’s apparently so popular. On a side note, I normally shy away from making frozen meals or snacks, but I am coming to love some of the frozen food in Trader Joe’s. Some of my faves, their mozzarella sticks, chicken and cilantro wontons, and Mandarin Orange Chicken. Back to the recipe for today though… a Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner. That’s a mouthful of a recipe title for sure, but, one that turns out a delicious end product.

I began by chopping some of my ingredients into bite-sized pieces: chicken breasts, a green and yellow bell pepper, and a sweet onion. I combined them with broccoli florets – I purchased a bag of these in the produce section – and a can of drained pineapple chunks in a large zip-top bag. In a medium bowl I whisked together the ingredients for the marinade: soy sauce, barbecue sauce, minced garlic, pineapple juice (from the can of pineapple chunks), honey and pepper. I poured some of the marinade into the bag, reserving a cup, and then sealed it and shook and massaged the bag to make sure the marinade was evenly distributed throughout it. I then placed it in the refrigerator for 30 minutes. You could leave it in longer if you have the time.

After the 30 minutes I preheated my oven to 400 F and using a slotted spoon I transferred the chicken and vegetables to a large baking sheet. You want to transfer as little as the marinade from the bag to the pan as possible as the chicken and vegetables will create more liquid as they cook. I then placed it in the oven and cooked it for 20 minutes. The recipe stated 10 minutes but when I checked the chicken at that point it looked way to underdone for my taste so I left it in for another 10 minutes. While the chicken and vegetables were in the oven, I poured the reserved marinade in a small saucepan and simmered it over medium-low heat until it was thickened.

Once chicken was done I removed the pan from the oven and switched it to the broiler setting. Using paper towels I soaked up some of the excess liquid on the pan and then poured the thickened marinade over the chicken and vegetables and stirred it all together. I placed the pan back in the oven and broiled it for about 6 minutes. To go along with this I made rice and had the perfect dinner (and leftovers.)

And there you have it… My first sheet pan dinner that I am sure I will be making again.

 

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Ingredients:

2 skinless boneless chicken breasts, cut into bite-sized pieces

1 green bell pepper, cut into bite-sized pieces

1 orange bell pepper, cut into bite-sized pieces

2 cups broccoli florets

1/2 sweet onion, cut into bite-sized pieces

20 oz. can pineapple chunks in pineapple juice, drained and the juice reserved

 

For the marinade:

1/2 cup soy sauce

1 cup barbecue sauce

1/2 cup reserved pineapple juice

2 tablespoons honey

1/2 teaspoon pepper

 

Directions:

Combine the chicken, peppers, broccoli, onion and pineapple in a large zip top bag.

In a medium bowl combine the ingredients for the marinade and whisk them together. Reserve 1 cup of the marinade and pour the rest into the zip top bag.

Seal the bag and shake and massage the marinade into the meat until it’s evenly distributed. Refrigerate for at least 30 minutes.

Preheat the oven to 400 F.

Using a slotted spoon (or tongs) transfer the contents from the zip top bag to a sheet pan in a single layer. You don’t want to transfer too much of the marinade since the chicken and vegetables will let off their own liquid as it cooks. Discard the leftover marinade.

Cook in the oven for 15-20 minutes. Until the chicken is just about done.

Meanwhile, pour the reserved cup of marinade in a small saucepan and cook on medium heat until it begins to boil. Reduce the heat to medium-low and continue simmering until the sauce is thickened and has reduced by half.

Remove the pan from the oven and switch the oven to the broiler setting.

Use paper towels to remove any liquid from the pan. Pour the thickened sauce over the chicken and vegetables and lightly toss to coat.

Return the pan to the oven and broil for 5-7 minutes, or until the sauce is bubbly and the chicken and vegetables are browned.

Serve with rice or noodles.

Recipe from Yellow Bliss Road