Honey Garlic Boneless Chicken Thighs with Red Pepper & Pineapple.

 Modified recipe from Magnolia Table, Vol. 2.

September 1, 2020: First Day of School

Villa Madonna: Masks in the car!

8 Boneless, skinless Chicken thighs (approx. 4 oz. each)

2 C. Pineapple, chunked

2 Large Red Peppers, cut in thin strips

Parsley & Sesame Seeds, optional, for garnish

1. Preheat oven to 400 degrees, and position rack 6 inches from broiler unit (assuming it broils from above).
2. In a medium bowl, mix together:
• 1/2 C. Apple Cider Vinegar
• 1/2 C. Honey
• 1 C. Ketchup
• 4 T. butter, melted
• 2 t. Garlic Salt
• 2 cloves garlic, minced (fresh is best)
3. Line a rimmed baking tray with foil, and spray with cooking spray; place thighs on the tray.  Pat dry if needed, and generously sprinkle with salt/pepper.
4. Bake 15 minutes.
5. Remove tray from oven, and use a baster to remove the drippings (cool/toss).  Brush chicken with mixed sauce.  Then flip thighs, and brush 2nd side GENEROUSLY with the sauce (1/2 cup +, at least).
6. Sprinkle top with pineapple and peppers (a little less than 2 cups of pineapple is fine).
7. Bake for 10 more minutes.
8. Turn oven to broil--DO NOT remove pan--and broil until the chicken is charred in several places, 8-10 minutes (10 in my oven, plus I'm paranoid).
9. Transfer chicken, pineapple, and peppers into a large bowl (low/wide bowl is best), and toss with the remaining sauce.
10. Garnish with parsley/sesame seeds if you like!  ENJOY!  

*Serve with rice.  VERY yummy!

Sweet Ham & Swiss Cheese Sliders, Provided by Josie

 

2020

*Angie requested recipe, so as to send a freezer meal to Simpson's 

for their 1st week in their new home!

16 white dinner style rolls (cut in half)

24 slices honey ham

16 slices Swiss cheese

1/4 c. mayonnaise

1.5 T. Dijon Mustard

8 T. butter, melted

1 t. onion powder

1/2 t. Worcestershire sauce

1 T. poppy seeds

1/4 c. brown sugar

1. Preheat oven 400 degrees.
2. On rimmed baking sheet, place bottom half of rolls and top w/ 1.5 slices of ham & 1 slice of Swiss.
3. Spread about 1 t. mayonnaise on each top half of roll, and place on top of ham/cheese.
4. You want rolls snug together, kissing just a bit, so the sauce can soak into all the nooks and crannies.
5. In a small bowl, combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar.
6. Mix until combined, and evenly pour over the assembled rolls; cover with foil and refrigerate until ready to bake.
7. Bake covered with foil for 10 minutes, remove foil and bake another 5-10 minutes...until the tops are browned, and cheese is good and melted.

Chicken Tikka Masala, by: Angeline

September 2020: 1st Ever Day of Homeschool

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons fresh ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

1 teaspoon salt, or to taste

3 breast halves, cut into bite-size pieces

4 each long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

¼ cup chopped fresh cilantro

 

Directions

• Step 1: In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

• Step 2: Preheat a grill for high heat.

• Step 3: Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

• Step 4: Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Quick Curry Soup, Shared by Ruby (from Mom's teaching file!).

Quick Curry Soup

1T Butter
1 Medium onion
1 t. salt
2 t. curry powder

2 cans cream of chicken soup

2.5 c. milk

1 can mushrooms, stems & pieces

1 can chicken meat (I assume 1-2 cups cooked chicken, diced)

1. Saute the first 4 ingredients for 2 minutes
2. Add the cans of soup and mix until smooth
3. Stir in the milk/mushrooms; bring to boil, and simmer 5-10 minutes
4. Add chicken for last 5 minutes

NOTE:

• Can be eaten as a soup or over rice.
• Top with nuts or raisins for some fun.
• Add more curry powder for more kick.

Hey gang,

I remembered this recipe from when mom taught, and we made it a few times when I was still in hs. 

We made it last night and was really good! Light curry flavor (we actually added more) and I added carrots to the onion step and frozen peas at the end for more veggies/heartiness. 

Also, original a soup, we made rice and made it more a rice dish, lasts longer. 

A quick and easy soup meal as our weather changes!

--Ruby