Coconut Pineapple Chicken

Soak 4 to 5 chicken breasts in 1/2 cup pineapple juice. (I used skinless chicken thighs.) Put one or 2 tablespoons oil in skillet. (I used coconut oil) Add 1/3 red onion and 1 or 2 tablespoons garlic, lightly saute. Add 1 can chopped pineapple and chicken. Cook chicken, then add 1 can coconut milk. Cook but don't boil. Get it thick on medium

I found this recipe to have lots of potential. It is still a bit flat and could use some perfecting in seasoning. It needs salt, pepper, and probably more pineapple juice. You could use curry, lemon grass, or other Thia spices. I also thought the addition of crystalized ginger would be excellent.

My Lemon-Garlic Roasted Chicken

Okay, so it probably isn't mine, although I have done something like this for years.

It's pretty basic and easy, but our sister Jacinda loves it.


Garlic-Lemon roasted Chicken

Cut up Chicken, whatever parts you prefer
Olive oil
Juice of at least three lemons, I use up to 6 or 7
Several cloves of Garlic, a few peeled and finely pressed or minced, and the other stays in the skins.
Minced fresh Rosemary

Drizzle your baking dish with olive oil. and Place chicken in the dish. You are going to marinate and back. Do this at least a hour ahead, but it is best if you can chill in the fridge for several ours before roasting. Salt and pepper to taste. slowly pour the Lemon juice over the chicken. If you take time to grate some of the peel over the chicken it adds more lovely flavor. spread the minced garlic evenly. Drop the garlic cloves ( at LEAST 20 of them but more is better!)beside the pieces of chicken. Cover with plastic or foil and refrigerate.

Preheat oven to 350 and roast the chicken for 1 hour.

Yummy!

Tanya's Cream Cheese Enchilada's

1 whole chickens, cut up.
1 bunch green onion chopped
2 cans mushrooms
1 8oz package cream cheese
16oz of sour cream
green enchilada sauce 19 oz
enough mexican blend shredded cheese to cover enchilada's. (I used 1 1/2 packages roughly)

Pat dry chicken pieces and brown in hot frying pan with 1-2 tablespoons olive oil as needed.
Place browned chicken in dutch oven to boil. Deglaze pan to get the benefit of drippings and add to water in dutch oven.
Cook chicken for 20-40 minutes until down. Let sit 10 minutes. Then debone the chicken.
Add to deboned meat onions, drained mushrooms, and cream cheese. Add about 3/4 cups of chicken broth and mix together until chicken shreds into fine pieces and cream cheese is completely blended in. Add salt and pepper to taste

For this amount I use two oblong cake pans.
Spread a dollop of sour cream on the bottom of the pan. This helps keep them moist and makes clean up easier.
On each tortilla I spread a dollop of sour cream, and a couple of tablespoons of chicken mixture. I'm not exact with this just fill them as you would like. I can get about 10 enchilada's in a pan 8 placed side by side and 2 in the open space on the edge.
Spread more sour cream on top, add 1/2 a can of enchilada sauce spreading evenly then add cheese on top.
Repeat on the 2 tray.
I usually get 2 trays out of this and sometimes some extra chicken for left overs.
bake in 350 oven for 20 minutes or until hot and bubbly.

Yummy.

Roasted Lemon Chicken - 4 Servings

• 1 chicken (3 1/2-pound)
• 3 lemons
• 2 tablespoon(s) chopped fresh chives
• 1 tablespoon(s) chopped fresh tarragon leaves
• 1 tablespoon(s) olive oil or softened butter
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) coarsely ground black pepper

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.


1 serving: Calories 360; Carbohydrates 6g; Cholesterol 146mg; Dietary Fiber 3g; Fat 22g (Saturated Fat 6g); Sodium 350mg

Good Housekeeping printed with permission from of Hearst Communications, Inc.