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1) Drain a can of crushed pineapple and dump it into a 2-quart covered casserole (mix the juice with rum and enjoy while cooking!).
2) Dice 1/2 onion, 1 or 2 cloves of garlic, 1/2 bell pepper (red is pretty), 1 or 2 jalapeno peppers (use milder or bell peppers only if you're squeamish) and add to pineapple.
3) Add cracked pepper, fresh or dried cilantro (or oregano if you can't get cilantro), a dash of ground cumin and/or ground coriander, and the juice of 1/2 lime. Mix everything together.
4) Take 4 chicken breasts and bury them in the pineapple. Cover the casserole and bake at 350 until the chicken is done -- about 35 to 40 minutes.
Tonight....don't know, as usual. Hopefully things will slow down for us soon at home. UGH! Maybe a nice big salad - it's 80 degrees here today (not that I'm complaining)!
1) Drain a can of crushed pineapple and dump it into a 2-quart covered casserole (mix the juice with rum and enjoy while cooking!).
2) Dice 1/2 onion, 1 or 2 cloves of garlic, 1/2 bell pepper (red is pretty), 1 or 2 jalapeno peppers (use milder or bell peppers only if you're squeamish) and add to pineapple.
3) Add cracked pepper, fresh or dried cilantro (or oregano if you can't get cilantro), a dash of ground cumin and/or ground coriander, and the juice of 1/2 lime. Mix everything together.
4) Take 4 chicken breasts and bury them in the pineapple. Cover the casserole and bake at 350 until the chicken is done -- about 35 to 40 minutes.
It's really yummy served with couscous.
Very good post and also a very good idea. And, yeah, jalapenos are real strong, so be sure not to add too much.
Tonight we had white hots (anybody reading this from upstate New York will know what that is) and oven fries.
Tomorrow I am making tuna noodle casserole. I need comfort food!
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