Guess what everybody. It’s the third Monday of the month. Do you all know what that means? Have you all been paying attention? Well, it is time for The Secret Recipe Club of course! This month’s post is brought to you by the lovely blog 365 Days of Baking. Now when you read the title you assume it will all be baked goods. Nope, Lynne has plenty of savory recipes too, quite a wide variety of everything in fact. This proved to make the decision-making process quite difficult. I think I pinned more recipes than ever before! After many days pondering the choices I decided to go with the Pineapple Bread. Both my daughter and I love pineapple, and I was craving some good baking so the choice was made. It was delicious, however I will admit the pan I cooked it in was too small, which made a mess in my oven. I was a little worried, to say the least. We were able to fix the problem though, I cut off the cooked ends and then put the middle back in the oven. I have adjusted the recipe below to cook in 2 pans instead of one, which is what I will do next time. Thanks, Lynne for all the yummy recipes, I will surely be coming back for more!
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
1 20 oz. can pineapple tidbits
1/2 cup unsweetened coconut, toasted
1. Cream together butter with sugar until creamy. Add eggs one at a time and blend in.
2. Beat in 1/2 cup of flour with baking soda and salt. Then 1/2 cup yogurt, 1/2 cup flour, 1/2 cup yogurt, and last cup flour. It’s a rhythm you see.
3. Fold in pineapple
4. Spread into 2 greased loaf pans that have been greased and floured. Smooth down top with spatula. Top with coconut.
5. Bake for 30 minutes, in a 350 degree oven. top with tin-foil and cook an additional 30 minutes. Test with toothpick to make sure middle has cooked.
6. Cool, slice.
7. Eat and enjoy!
After two weeks of craziness, not the good fun craziness, but the stressful rip your hair out kind of craziness, I am happy to report that I had a lovely weekend. I actually got to spend some time with my husband, had a lovely movie night with the kids, and got to visit with some very good friends. Order had been restored, it seems all can be right with the world. Plus, we can all eat pizza. Great pizza, if you ask me.
Recipe from Allrecipes
- 1 can pineapple chunks (15 ounces)- drained with juice reserved
- 2 skinless boneless chicken breasts
- 2 tsp olive oil
- 1 tsp minced garlic
- 2 cans (10 ounce) pizza crust- or one recipe pizza dough
- 1 cup teriyaki sauce
- 1 small sweet onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup crumbled feta cheese
1. Cut chicken into bite sized pieces. Mix together juice from pineapple and garlic. Stir in chicken. Marinate in refrigerator for one hour.
2. Prepare pizza dough and place on one round pizza pan. Bake at 400 degrees for 7 minutes. Remove from oven.
3. Drain chicken. Cook chicken in oil in fry pan until cooked through.
4. Spread crust with teriyaki sauce and layer with onions. Top onions with cheddar cheese then chicken and pineapple. Top with feta cheese. Bake for 15 minutes until crust is done and cheese is melted.
5. Eat and enjoy!
Oh stir fry, how I love you. So easy, so tasty. My kids tend to love any stir fry meal as well, although I am pretty sure that for my middle daughter it’s just because of the soy sauce. Anytime we serve rice we have to watch her like a hawk to make sure she doesn’t turn her rice into soy sauce soup, and she would probably lick the soy sauce off the plate too, if we let her. Luckily we have taught her some table manners, so that doesn’t happen. At least I think it doesn’t, who can tell what goes on when my back is turned!
Recipe from Taste of Home Grandma’s Favorites
- 4 boneless pork chops- cut into bite sized pieces
- 1 large green pepper- cut into strips
- 1 can pineapple chunks (use small or big can depending on how much you want)
- 2 Tbsp cornstarch
- 1/4 cup soy sauce
- 1 Tbsp honey
- 1/2 tsp chicken bouillon
- 1 garlic clove minced
- 1/8 tsp pepper
- 2 Tbsp vegetable oil
- Hot cooked rice
1. Heat oil in wok or large skillet and cook pork and pepper until pork is browned (6-8 minutes)
2. Drain pineapple reserving the juice. Add enough water to juice to equal 3/4 cup. Stir in cornstarch, soy sauce, honey, chicken bouillon, garlic and pepper. Stir sauce mixture and pineapple into pork/pepper mixture.
3. Cook until thickened. Serve over rice.
4. Eat and enjoy!
It is that time again. What time you ask , time for the (insert drum roll here)….
This month I was assigned a vegan/vegetarian blog. Definitely new for me, but as we have vegetarian Thursdays every week, I knew a new meal would be easy to find. I chose this Pineapple Roasted Vegetables Recipe because I knew everyone would love it, plus we have a serious pineapple fanatic in one of our daughters. It was delicious, I loved the addition of pineapple in vegetables! Danielle is a Health Coach and lifestyle motivator, so along with recipes she has oodles of other stuff over at her blog, so you can go check her out at http://www.deliciousexistence.com/.
So here is the recipe, I served it with a side of cous cous salad, and homemade bread, for you meat lovers out there, it would taste great paired with BBQ Chicken!
- 1 can (16 ounces) Pineapple Chunks
- 2 small zucchini sliced thinly
- handful of baby carrots
- 2 bell peppers chopped into chunks
- 1/2 onion chopped into chunks
- 3 cloves minced garlic
- 2 tsp celery salt
- 2 Tbsp olive oil
- 1/2 tsp- 1 1/2 tsp cayenne pepper depending on how spicy you like it!
1. Mix together all ingredients in 13×9 baking dish.
2. Bake for 25 minutes at 425 degrees.
3. Eat and enjoy!
Check out what every one else made below: