Hawaiian Chicken over Jasmine Rice

I was inspired by a similar recipe that I had made a couple of months ago, and Liam had really enjoyed it.  When we received two pineapple this week, I instantly thought of this recipe!  Enjoy!

Ingredients:
1 Tbsp Olive Oil
3 boneless skinless chicken breasts
Seasoning (Barbecue, Mango Lime, Garlic Powder)
BBQ Sauce
2-3 Pineapple Rounds (Sliced)
1 Cup Jasmine Rice

Directions:
Add the oil to the pan and turn the heat to medium.  Add the chicken and season it generously.  Cook until browned on both sides and turn heat to low.  Cook the rice in a rice or steam cooker.  If you do not have one, you can also cook on the stove-top.  Pour the BBQ sauce over top and allow to warm and soak in.  Add the pineapples on top and cook for another minute or two.  Serve over a bed of rice & enjoy!

Add the chicken to the pan and season it generously

Add the BBQ sauce and cook until warmed

Add the pineapples and turn off the heat, allowing to sit for 1-2 minutes

Serve over a bed of rice and enjoy!

VOTE FOR WHAT I SHOULD COOK! OCTOBER EDITION!

Welcome back to voting for what I should cook the October edition.  September was such a hit and so much fun to see the votes and cook something that I may not have chosen for myself and would have been missing out.  Due to the huge success I have decided to make this a monthly thing!  So come on and vote for what I should make next weekend for dinner and dessert.  One of the entrees from last month has made it over to become an option again for this month as well as a few desserts that didn't quite make it for the win!  Come on and vote and enter any suggestions for things that you would like to see for next month's voting challenge.  Thank you so much for your participation because without your votes, there would be nothing chosen for me to cook!

In case you want to see the voting from last month check out : September's Options

And to check out the winning dishes that I made go to: Burgundy Pork & Apple Raz Crumble

MAIN DISH

Option A:  Slow Cooker Chicken Chili

I don't use my slow cooker nearly as much as I should, and am always looking for great new recipe inspiration.  I love messing with Chili and this looks like a great recipe to try.

Original Recipe:

slow-cooker-chicken-chili













Option B: Creamy Baked Pumpkin Risotto
It's that time of year again.  Fall, comfort food, pumpkin everything.  And this recipe looks interesting and delicious!

 Original Recipe:
Creamy Baked Pumpkin Risotto












Option C: Chicken and Dumplings
 Another delicious comfort food, I used to sneak as many of the dumplings as I could and eat them all when I was little haha.  As an adult I always add extra when I cook it for myself, but I haven't made it in many years, so it would be great to revisit it.

 Original Recipe:
Chicken & Dumplings












Option D: Caramel Apple Pork Chops
 You can't have fall without caramel apple, so what better to add than pork?  Pork is always great for adding anything sweet to it, it really complements the sweet flavors.

 Original Recipe:
Caramel Apple Pork










DESSERTS

Option 1: Caramelized Banana Pudding

One of my all-time favorite desserts is banana pudding, this looks like a delicious twist to an old favorite!

Original Recipe:

caramelized-banana-pudding

Option 2: Rice Pudding with Cherries

Rice Pudding AND Cherries, and there is also WHITE chocolate, I am salivating just thinking about it!

Original Recipe:

Rice-pudding-with-cherries

Option 3: Double Layer Pumpkin Cheesecake 

I love fall for all of the delicious Pumpkin recipes and I also love cheesecake.  What better than cheesecake and pumpkin all in one bite?

Original Recipe:
 Double Layer Pumpkin Cheesecake









Option 4: Carrot Layer Cake

Carrot cake used to seem like such a weird concept to me when I was younger, but as I have grown older I have learned to love the flavor sensation in my mouth as well as the amazing cream cheese frosting, however I have never attempted to make a carrot cake myself, so this would be my first try.

Original Recipe:
Carrot Layer Cake












Now you have seen the 4 main dishes and the 4 dessert choices.  Please vote by selecting a Letter and Number so that I can go shopping and get everything.  Voting will close in one Week and then I will cook the selected dish and dessert and post my version of the recipes along with step by step instruction with photos of what I did.  Thank you very much for your support, I can't wait to see what you have selected for me to make! 

Chicken Stir Fry Recipe

A quick, easy and most importantly delicious recipe :)

Ingredients:

2Tbsp Olive Oil (I prefer light tasting)

2 Chicken Breasts (or 4-5 tenderloins) chopped

Seasoning- Alpine Touch (Salt & Pepper), Crushed Red Pepper, Tarragon, Dash of Ginger

Bag of frozen mixed veggies (whatever you prefer, I used carrots, broccoli & water chestnuts)

2 Cups Rice (I used Basmati)

1/2 Cup Soy Sauce

1/4 Cup Apricot Honey Sauce

Directions:

Pour the oil into the pan and add the chopped chicken.  Season the chicken in the pan and brown on med-high heat until cooked thoroughly.   Cook the rice separately at this time.  Add the bag of frozen veggies and continue cooking until warmed all the way through.  Turn hear to Low and add the Sauces for flavor.  Once mixed and warm you can serve by placing over a bed of rice.  Drizzle extra soy sauce for added flavoring.  Enjoy!

Brown the chicken

Add the bag of frozen veggies

Add the sauces

Close up of the sauces that I used

Serve over rice and drizzle with extra soy sauce

Tarragon Chicken Recipe

A delicious standby, which never disappoints.

Ingredients:

6 Chicken Tenderloins

Alpine Touch

2 Tbsp Tarragon 

3/4 Cup Dry White Wine 

1 Cup Chicken Stock

1 Garlic Clove, Finely Chopped

3/4 Cup Heavy Cream

Directions:

Season the chicken with some Alpine Touch (Salt & Pepper) and Tarragon and place in a heavy bottom skillet.  Pour in the wine and the chicken stock.  Add the garlic and 1 Tbsp of the Tarragon.  Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.   

Remove the chicken and store in the microwave on a plate to keep warm.  Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.

Stir in the cream and return to a boil.  Cook until reduced by half.  Stir in the remaining tarragon.  I suggest serving over rice and spooning the sauce over the top.  I like to return the chicken tot he sauce to help lock moisture in before serving.  Enjoy!

Season the chicken

Add the wine and chicken stock

Add the tarragon and bring to a boil

Cook for 10 minutes after boiling.

Remove the chicken and boil for 12-15 minutes

Return the chicken to the sauce

Serve over rice with sauce spooned over.