pineapple

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Edamame Chicken Broccoli Stir-Fry! Mention the word “Stir-Fry” and watch people gather around the table. There’s something about the freshness of vegetables combined with chicken tenders smothered in a nutty savory sauce that screams “More! More!” It’s healthy, it’s easy, and it’s filling. The versatility of stir-fry makes an instant star of leftover ingredients. Everyone wins!
EDAMAME CHICKEN BROCCOLI STIR-FRY
Ingredients:

3/4 pound of chicken tenders, boneless and skinless

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/2 pound of broccoli florets, stalks trimmed

1 cup pineapple chunks

1/4 cup edamame, dry roasted nuts
Ingredients for Sauce:*

4 tablespoons soy sauce

2 tablespoons peanut butter, creamy

1 tablespoon molasses

2 teaspoons vinegar

2 teaspoons sesame oil

1/8 teaspoon black pepper

1/8 garlic powder

20 drops of sriracha sauce

*If you’re short on time, you may substitute bottled Hoisin Sauce for the homemade one. 

 
Instructions:

The sauce can be made first so it is ready when you need it. Simply mix all the ingredients together until you have a smooth and creamy consistency. 
In a large skillet over medium heat, cook chicken tenders in olive oil, garlic powder, and red pepper flakes. Chicken should be browned and cooked through after 3-4 minutes. Be prepared to add a tablespoon or two of water if the pan goes dry. Reduce heat to low. Place broccoli around the edge of the pan before finishing in the middle. Add pineapple chunks and edamame. Pour sauce over all and cook until heated through, about 3 minutes longer. Serve over rice. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Home Cooking: Yakitori Chicken Skewers! Our dinner was supposed to be grilled outdoors. Thank goodness when the weather doesn’t cooperate, meat and vegetables can be broiled indoors with very tasteful results. The international marinade lends itself to an enhanced blend of aromatic soy, olive oil, and pungent ginger which is pleasing to the palate. The Japanese-style dish is a light and healthy alternative when mixed with fruit and vegetables. 
YAKITORI CHICKEN
Ingredients:

2-3 chicken breasts, boneless, skinless, and cut into small sections

1/3 cup brown sugar

1/2 cup soy sauce

1/2 cup sake or vermouth

1 tablespoon rice vinegar

1/2 teaspoon fresh ginger, shaved

1 garlic clove, minced

6″ skewers

1/2 cup pineapple chunks

1/2 cup green pepper strips
Instructions:

Place chicken in a dish. Combine sugar, soy sauce, sake, vinegar, ginger, and garlic. Mix well to combine. Pour over chicken pieces and marinate in the refrigerator for one hour. Thread chicken, pineapple, and green pepper alternating on skewers. Preheat oven broiler on high setting. Place skewers on a foil-lined baking sheet. Broil 5 minutes; turn and broil an additional 5 minutes on the other side. Cook until chicken is fully cooked. Remove from oven being careful of hot juices. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? A Second Helping of Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust. 
PINA COLADA PIE
Ingredients for Homemade Cookie Crust:

2 cups Macadamia Nut Shortbread Cookies, crushed

1/4 cup butter, melted
Instructions:

Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling. 
Ingredients for Filling:

2 8-ounce blocks of Neufchâtel cheese

1 small box Sugar Free/Fat Free Lemon Jello

1 small box Sugar Free/Fat Free Vanilla Instant Pudding 

4-ounce of Lite Cool Whip

1 8-ounce can crushed Pineapple in Natural Juices, do not drain

1 teaspoon Coconut flavor
Instructions:

Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight. 
*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Upside-Down Pineapple Bundt Cake!  This light and easy alternative for dessert will satisfy your sweet tooth without packing on the pounds. The secret is the tropical taste of pineapple. 

UPSIDE-DOWN PINEAPPLE BUNDT CAKE
Ingredients:
1 box Angel Food Cake Mix
1 20-ounce can of Crushed Pineapple with Juice
1/2 cup brown sugar
Directions:
Set oven rack to lowest setting. Preheat oven to 350°. Spray Bundt pan with non-stick cooking oil. Sprinkle brown sugar on the bottom of the pan.  Mix the Angel Food Cake Mix with the Crushed Pineapple, including juice, by hand for one minute or until well blended.  Pour into Bundt pan and place in oven on a foil-lined cookie sheet.  Bake for 35-45 minutes until  toothpick comes out clean and the cake is set. Allow to cool for 15-20 minutes before inverting onto a serving plate.
Option:  Garnish with a sprig of tarragon and top with maraschino cherries, stems removed. 
Serving Suggestion
Mixed Berry Sauce:
1 pound of fresh blueberries 
1 pound of fresh mulberries 
1 tablespoon water
1 tablespoon lemon juice
1/2 cup granulated sugar
In a medium sauce pan add berries, water, lemon juice, and sugar. Cook on medium heat, while stirring until the berries reduce down. Change the heat to low setting and press the berries against the side of the pan to make them burst. Continue cooking for 30 minutes until mixture thickens. Remove from heat and cool for 10 minutes. Add 2 drops of lemon extract while stirring with a spoon. Pour into jar and store in refrigerator. 
Hint:  This is delicious on toast or pancakes or ice cream. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:
1/3 cup mandarin oranges, frozen
1/3 cup pineapple chunks, frozen
1 banana, frozen
1/4 cup powdered sugar 
1/2 cup heavy cream, very icy cold
Directions:
Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut.