Corn & Black Bean Salad with Grilled Pork

As we have already discussed, colorful food is pretty much always the best. Nutrition experts say that in order to ensure you’re getting the best range of nutrients, you should try to eat every color of the rainbow in your foods. We Americans really don’t have a lot of dishes we can take credit for that are incredibly colorful and good for you… we pretty much can boast hot dogs and fried chicken, neither of which are exceptionally high on the “eat this because it helps your health” meter. As I mentioned in my Greek Salad recipe, the Greeks are super well-known for being ultra health conscious in their food. However, today we are traveling to Mexico with a very classic Mexican dish known as corn salad. The cool thing about this is that it can be eaten hot, or cooked and then chilled and served cold, so it makes an awesome cookout side dish if you serve it without the meat.

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There are a lot of elements to this that actually work well on their own, so I’ll separate it out that way. Check the recipe at the bottom if you’re unsure about how to time it so it all comes out at the same time. For the pork, I used boneless pork chops. This is so easy guys, I mean really. All you do is rub both sides of the pork chops with salt, pepper, garlic powder, cilantro, and ground cayenne. (The cayenne is what adds the heat, so bear that in mind when seasoning. If you don’t really like your food spicy, leave it out altogether.) Then, just put them on a grill over medium heat and grill for about 6-7 minutes per side, or until the internal temp reaches 160 degrees. This recipe serves 4 people, so use 4 pork chops.

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To really make this fresh and delicious, I used fresh corn on the cob for the corn base for the salad. This recipe for grilled corn is so super good, so feel free to steal it from this recipe and just make this bangin’ corn on the cob for your next barbecue! The key is seasoning the corn and then grilling it, instead of just boiling it in a pot of water. The real magic is in a seasoned butter – soften about 3 tablespoons of butter and add salt, pepper, garlic powder, and cilantro. (If you’re making the corn on the cob on its own, feel free to sub in whatever herbs you like!) Mix the seasonings into the butter and then slather it on 3 ears of corn. I have found that it’s easier to spread it on one side (as shown in the photo) and then use your hands to rub it around the whole ear.

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Once they are rubbed with the herb butter, wrap them tightly in aluminum foil and grill for about 15-20 minutes, over indirect heat, turning occasionally. Once it’s done, take it out of the foil and then cut it off the cob and set aside. The base of the salad gets made on the stove, not on the grill, so get a large skillet with about 2 tablespoons of canola oil over medium-high heat. To the heated pan, add a diced bell pepper and either one diced yellow onion or one diced red onion. (The red onion gives more powerful flavor and more color!) Once these have sweated (about 2 minutes), add in 3 cloves of minced garlic, a drained can of black beans, and 4 diced Roma tomatoes. (If you don’t have fresh tomatoes, use a can of diced tomatoes, drained.)

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Stir this together and add two teaspoons of salt and pepper, a teaspoon of dried cilantro, and a half teaspoon of cayenne. (Use more or less depending on your preferred heat level!) Let simmer for about two minutes and then add your reserved corn. Give it a final stir and then plate it, topping each plate with a sliced pork chop. Top with freshly chopped cilantro!

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This is a total crowd pleaser and a great way to shake up dinner in the middle of the week! The whole thing can also be made inside on a griddle or on the stove, so it works for all seasons, but it’s really a great summer dish!

Full Recipe:

Mexican Corn & Black Bean Salad with Grilled Pork

Yield: 4 servings (8 if you are making it as a side and not a main dish.)

Ingredients:

3 ears of fresh corn, husked
3 tablespoons softened butter
Salt, pepper, garlic powder, and cilantro (to taste)

4 boneless pork chops
Salt, pepper, garlic powder, cilantro, and cayenne (to taste)

2 tbsp canola oil
1 bell pepper, diced
1 yellow or red onion, diced
4 Roma tomatoes, diced
1 can black beans, drained
3 cloves garlic, minced
Salt, pepper, cilantro, and cayenne (to taste)

Process:

1) Heat half of your grill to medium heat.

2) Combine softened butter and spices and spread over ears of corn. Wrap corn in aluminum foil and place over indirect heat on your grill. (Remember to turn every few minutes. Corn should be done after about 15-20 minutes.)

3) Rub pork chops with spices on both sides. Spray heated half of grill with cooking spray and then place pork chops on heated side. (Cook for approximately 6-7 minutes per side, or until internal temp reaches 160 degrees.)

4) In a large skillet, heat 2 tablespoons of canola oil and add diced pepper and onion. Let sweat for two minutes, then add the garlic, beans, and tomatoes. Season with salt, pepper, cilantro, and cayenne, to taste.

5) While salad is simmering, take corn off the grill and cut the corn off the cobs. Once it’s all cut, add into the salad, give it a final stir, and then turn off the heat.

6) Plate the corn salad and put a sliced pork chop on top of each plate. Serve immediately.

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Teriyaki Bacon Burgers

Summer is coming! I can feel it! And for me, summer means one thing: GRILLING!

There is no more classic grilled food, in my humble opinion, than the good old beef burger. This one will seriously tingle your taste buds, because it puts all the good stuff INSIDE the burger, instead of piled on top.

Teriyaki Bacon Burgers

You’ll want to start by dicing 1/4 of a medium sweet onion (very small dice!) and cooking up 4 slices of bacon. Once the bacon is cooked and cooled, break it into small pieces.

Then, in a medium bowl, add a little over a pound of ground beef. (Generally, I see them in the store packed in 1.25-1.40 pound packages.) Personally, I like to use 93% lean beef. It’s a bit more expensive, but the burgers don’t shrink as much! If you use 85% or 73%, just bear in mind that there will be a fair bit of shrinkage to your patties once they start cooking!

To the ground beef, add your cooked bacon pieces, the diced onion, 1/3 cup teriyaki sauce, and hefty sprinklings of the following: salt, pepper, garlic powder, ground ginger, and if you’ve got it, your favorite dry steak seasoning. (I use Montreal Style Steak, which is made by McCormick.) If you’d like a little heat, sprinkle in either some chili powder or some cayenne.

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Combine it all together with your hands. DON’T OVERWORK THE MEAT. Work it until everything is well distributed, and then stop! If you work it too much, the burgers will be tough – no bueno! Once it’s well combined, make it into four patties. They’ll be pretty big – that’s okay! Remember they will shrink!

Teriyaki Bacon Burgers

To prep your grill, spray with with cooking spray and turn the heat to medium high. (Or equivalent process for a charcoal grill. Mine is gas – I know, I cheat!) Let it warm up for a few minutes, then put the burgers on! They should sizzle when they hit the grates. Cook to your desired level of done-ness, flipping halfway through. I like my burger pink inside because it’s super tender and juicy that way, so that should be about 5 minutes per side for burgers of this size. If desired, after you’ve flipped them and they are almost done, top with mozzarella cheese! Serve them on a toasted bun with whatever condiments you prefer. I LOVE barbecue sauce on my burgers. If you’ve never tried it, you should. It’s especially good with these!

Teriyaki Bacon Burgers

I made a salad ahead of time to serve with the burgers – the freshness of the veggies in the salad is a great compliment to the savory burgers! (Plus it’s far better for you than a side of fries or chips!) Full Recipe:

Teriyaki Bacon Burgers

Yield: 4 burgers

Ingredients:

4 pieces bacon, cooked and crumbled
1/4 sweet onion, small dice
1 & 1/3 (ish) pounds lean ground beef
1/3 cup teriyaki sauce
To taste: salt, pepper, garlic powder, ground ginger, steak seasoning, cayenne (optional)

1/2 cup shredded mozzarella cheese (if desired)

4 hamburger buns, plus condiments, for serving.

Process:

1) In medium bowl, combine ground beef with cooked bacon, diced onion, teriyaki sauce, and spices. Work with your hands until just combined. DO NOT OVERWORK MEAT.

2) Form into four equal size patties.

3) Spray grill with cooking spray and heat to medium-high. Place burgers directly on grates and let cook for 4-5 minutes per side (medium), or until desired temperature is reached.

4) When only a minute or so of cooking time remains, top with mozzarella cheese, allow to melt, and then serve burgers as desired. (Try them with barbecue sauce!)

Spinach & Mozzarella Chicken Roll Ups

We’re gettin’ fancy over here today, folks! Rolling up a delicious filling inside a thin piece of meat has long been a trick of restaurants to make a dish look polished and expensive. Truth is, you can do it right at home! This was super delicious and didn’t take much effort to get a restaurant-quality plate.

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Now, I pulled a bit of a multi-tasking trick here. I knew I planned on making Parmesan rice with this (find the recipe here!) so I made more “filling” than I needed so that I could stir it into the rice. I highly recommend you do the same, because it makes the rice even better! The measurements I give allow for you to have that extra amount of filling.

In a skillet over medium heat, heat up a couple tablespoons of olive oil and then saute half a diced sweet onion and two cups of chopped frozen spinach. (Add lemon juice, salt, pepper, and basil while cooking.) When the onions start to become translucent, add 2 large cloves of minced garlic, toss, and then remove from the heat.

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For your chicken, take two large breasts and cut them in half so you have four thin slices. Salt and pepper each half, then sprinkle mozzarella cheese on the wider end of each. Spoon about 2 tablespoons of your filling on top of the cheese, then carefully roll up from the wider end to the thinner end. Place in a greased baking dish seam side down and then top with lemon zest, salt, pepper, and Parmesan cheese.

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Bake for 25 minutes at 425 degrees or until chicken is cooked through. Serve with Parmesan rice (don’t forget to stir in the extra filling!) and sauteed green beans.

(For the green beans: melt 2 tablespoons of butter in a large skillet over medium heat. Saute 1/4 finely diced onion or shallots for two minutes, then add 8 ounces frozen green beans, salt & pepper, reduce heat to low, and cover. Cook for 8-10 minutes or until green beans are cooked with a little crunch left to them.)

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Wow your family or entertain dinner guests with this fabulously fancy (and deceptively easy) dish! Serve with a mild white wine like Pinot Grigio if you’re feeling extra fancy. 🙂

Full Recipe:

Spinach and Mozzarella Chicken Roll Ups

Yield: 4 servings

Ingredients:

2 tbsp olive oil
1/2 sweet onion, diced
2 cups chopped frozen spinach
2 large cloves garlic, minced
Zest & juice of 1/2 a lemon
Salt, pepper, and basil, to taste
2 large chicken breasts, each cut in half into thin slices
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Process:

1) Preheat oven to 425 degrees.

2) Heat olive oil over medium heat in a medium skillet, then saute onions and spinach with lemon juice, salt, pepper, and basil until onions become translucent. Add garlic, toss, and remove from heat.

3) Salt and pepper each piece of chicken, then evenly divide mozzarella cheese on the wider end of each piece. Top cheese with 2 tablespoons of spinach filling, then carefully roll up each piece of chicken and place seam side down into greased baking dish.

4) Sprinkle lemon zest, salt, pepper, and Parmesan cheese on top of chicken, and then bake for 25 minutes or until cooked through.

5) Serve with Parmesan rice – stir extra filling into rice for added body and flavor.

Pasta with Lemon Pepper Parmesan Cream Sauce

Holy wow you guys. I sort of… accidentally made this one day for lunch. (Yes, really, “accidentally.”) It turned out so awesome that I tweaked it a bit and adjusted the recipe to serve four people. This is a fabulous quick and easy dinner or lunch idea, and is definitely versatile!

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For a lighter dish, this would be good without any meat at all. However, to make it a little heartier, saute up your choice of protein to go into the pasta. I chose kielbasa, which everyone knows is my favorite, but any smoked sausage would do. You could also use chicken (2 large breasts cut into bite size pieces), or even ground turkey (about a pound). The main point is just that the meat is fully cooked before anything else goes into the pan.

In my case, since I used kielbasa, my meat was already cooked through. I just browned it in the pan with some olive oil for a few minutes, then added 1 diced sweet onion. (Sweet onions are pretty small, so using a whole one shouldn’t be overpowering.)

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Let those sweat on medium-high for about two minutes, then add in 3 cloves of minced garlic and let simmer for one more minute.

Then, keeping the heat fairly high, add in the juice and zest of a large lemon, 3/4 cup of half & half, and 1/2 cup shredded Parmesan cheese. Quickly stir this together so it combines and the cheese starts to melt, and then let it reduce for about two minutes.

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While it’s reducing, add in two teaspoons of fresh cracked pepper, and then salt and basil to taste. (I didn’t need as much salt since I used a cured meat – it’s to your taste!) Once the sauce has thickened, add 1 pint of halved cherry tomatoes. Stir these in and then remove the pan from the heat.

Add the sauce to cooked pasta of your choice, top with more shredded Parmesan, and serve! I used penne pasta for mine.

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I’m of the opinion that anything with a lemon-pepper flair is amazing, but I’m telling you, this pasta is shockingly good! And it’s totally fancy enough to entertain with. 🙂

Full Recipe:

Pasta with Lemon Pepper Parmesan Cream Sauce

Yield: 4 servings

Ingredients:

1 package of kielbasa, cut into coins (or enough of your choice of meat to serve 4)
1 small sweet onion, diced
3 cloves garlic, minced
Zest & juice of 1 lemon
3/4 cup half & half
1/2 cup grated Parmesan cheese, plus more for topping
2 teaspoons fresh cracked black pepper
Salt & Basil, to taste
1 pint cherry tomatoes, halved

Process:

1) Brown kielbasa with olive oil in a skillet over medium-high heat for about 3 minutes, tossing occasionally. Add sweet onion and saute for another two minutes. Finish off with garlic and let simmer for one final minute.

2) Keeping pan over medium-high heat, add juice and zest of the lemon, half & half, and Parmesan cheese. Stir to combine and let reduce for about 2 minutes.

3) While sauce is reducing, add pepper, salt, and basil, and stir in.

4) Once sauce has thickened, stir in cherry tomatoes and remove from the heat.

5) Toss a cooked pasta of your choice with the sauce, plate, and top with Parmesan cheese before serving.

Slow Cooker Pork Gyros with Tzatziki Sauce

I’m still in a Greek mood over here at SS&N (check out my last post, Warm Greek Salad with Chicken, if you missed it!) so I’m continuing the theme with another very much Greek-inspired dish!

Gyros are one of the most well-known parts of Greek cuisine. You’re probably familiar with them – a grilled pita filled with either chicken, pork, or veal, along with various condiments and veggies. Traditionally, the meat is roasted slowly on a spit over a constant heat. I’ve deviated a bit from tradition here, mainly due to my lack of a vertical turning spit for meat, and decided to do mine in the slow cooker. One of my most popular posts was my Apple Pulled Pork, and this definitely gives a nod to that method, but I’ve switched up the spices and cooking liquid a bit to make the dish definitely Greek.

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Start by dicing 1/2 a red onion and 2 stalks of celery and put them in the bottom of your slow cooker, to create a bed for the pork. Next comes the ever-important spice rub, which as always, starts with brown sugar. To the brown sugar, add 1 tbsp sat, 2 tsp of pepper, and about a teaspoon each of garlic powder, basil, oregano, celery seed, and dill weed. Rub this liberally all over your cut of pork. For mine, I used a 2 pound pork loin, and it turned out SO tender! If you’re needing to serve more than 4 people, you can use a pork butt (also called a pork shoulder) like I did in my original pulled pork recipe. If you get one that’s 4 pounds it should easily serve 8 people. (Obviously, double the quantities of everything listed if you go that route!)

Carefully place your pork on top of the bed of celery and onion.

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The last thing you’ll need before you set this thing a-cooking is your braising liquid. It’s so simple, you almost won’t believe it. Just combine the zest and juice of one lemon, 1 cup of dry white wine, and 1/2 a cup of balsamic vinegar. Pour that around your pork, put the lid on, and cook on high for 4 hours (or low for 7-8).

After the pork is cooked through, take it out of the slow cooker and use two forks to shred the meat, then return the shredded meat to the slow cooker and let simmer on low for another 15-30 minutes… essentially as long as it takes to do the rest of the prep for the meal!

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To make the tzatziki sauce, dice 1/2 a cucumber, salt liberally (perhaps 2 teaspoons or so), and then add them to a blender or food processor, along with 1 cup of plain Greek yogurt, the zest and juice of 1/2 a lemon, and a teaspoon each of pepper, dill weed, and mint. Blend until smooth and then dish out into a small bowl.

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Finally, no gyro is complete without vegetables! Julienne 1/2 a red onion and 1 green pepper and saute with olive oil over medium high heat for about 3-5 minutes, or until they become tender and pliable. Add 2 cloves of minced garlic, saute for one additional minute, and then remove from the heat.

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Once everything is done, use a slotted spoon to dish the pork out of the slow cooker, ensuring that you let most of the liquid drain off. Serve the pork, sauce, veggies, and some feta cheese in warmed pita bread. Pita bread comes with a handy little pocket for filling, but for the pictures, I just piled all my filling on top! 🙂

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Enjoy with a glass of dry white wine. Cheers!

Full Recipe:

Slow Cooker Pork Gyros with Tzatziki Sauce

Yield: 4 hearty servings

Ingredients:

Pork:
1/2 red onion, diced
2 stalks celery, diced
1/4 cup brown sugar
1 tbsp salt
2 tsp black pepper
1 tsp each garlic powder, basil, oregano, celery seed, dill weed
2-pound pork loin
1 lemon (zest and juice)
1 cup dry white wine
1/2 cup balsamic vinegar

Tzatziki Sauce:
1/2 cucumber, diced
2 tsp salt
1 cup plain greek yogurt
1/2 lemon (juice and zest)
1 tsp each pepper, dill weed, mint

Gyro Assembly:
4-6 pieces pita bread
1 tbsp olive oil
1 green pepper, julienned
1/2 red onion, julienned
2 cloves garlic, minced
Feta cheese, for topping

Process:

1) Make a spice rub for the pork. Combine brown sugar, salt, pepper, garlic powder, basil, oregano, celery seed, and dill weed in a small dish. Rub liberally all over the sides of the pork.

2) Place diced onion and celery in bottom of slow cooker. Carefully lay rubbed pork on top.

3) Combine lemon zest and juice, white wine, and balsamic vinegar, and then pour around the pork. Cover and cook on high for 4 hours or low for 7-8 hours.

4) Once pork is finished cooking, remove from slow-cooker and use two forks to shred the meat. Return the meat to the slow cooker and let simmer on low for another 15-30 minutes.

5) To make the tzatziki sauce, salt the cucumbers with the 2 tsp of salt and add to a blender or food processor. Also add the yogurt, lemon zest and juice, pepper, dill, and mint. Blend until smooth and pour into a small dish for serving.

6) Saute julienned green pepper and onions in olive oil over medium high heat for 3-5 minutes or until beginning to become soft and translucent. Add garlic and saute for one additional minute, then remove from heat.

7) Warm the pita bread and then cut open and fill with sauce, pork, and veggies. Top with feta cheese and enjoy!

Warm Greek Salad with Chicken

I’m pretty convinced that everything good in the world comes from the Mediterranean region. As my loyal readers know, Tuscany is probably my favorite place on the planet, as I illustrated in my most pinned and most popular blog post ever, Tuscan Pasta in Lemon Blush Sauce. (Guys, it’s been pinned 142 times as of today. That’s a LOT for a small town girl like me!)

But I digress.

A place I have yet to visit in the world (but is TOTALLY on my bucket list!) is Greece. Not only is that a country steeped to the bursting in history and rich culture, but their food is known for being natural and wholesome. The Greeks are not at all fans of processed food – most McDonald’s that have tried to open there have ended up closing. Because of this, it’s naturally the ideal kind of cuisine for someone like me.

So, I’m sure a lot of you frequently visit Panera or some other establishment that serves a “Greek Salad.” Usually, it’s mixed greens with some olives, peppers, and feta tossed on top. Now don’t get me wrong – I will tear up a Greek salad from Panera Bread if I’m waiting to meet a client there. But did you know, the classic “Greek” salad actually has no lettuce at all?

Yup, that’s right. It’s a tomato and cucumber based salad, tossed with red onion, green pepper, kalamata olives, and feta cheese, and dressed with an olive oil vinaigrette.

Mouth watering yet? Yeah, mine too.

Read on my for my take on the classic Greek salad – warmed up with sautéed chicken!

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Mise en place – French for “everything in its place,” or doing all of your prepwork before you start cooking – is so important for this dish! The only thing you have to cook is the chicken, and that goes so fast that you’ll need to have everything else ready beforehand!

So, get yourself your favorite large cutting board (my father made mine for me, crafty gentleman that he is) and prep the following:

One pint cherry tomatoes, halved.

One cucumber, large dice.

One green pepper, small dice.

Half a red onion, small dice.

About 40 (ish) kalamata olives, pitted and roughly chopped.

Three cloves garlic, minced.

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MAKE OR BREAK TIP: Kalamata olives typically come with the pits still in them. To get them out, crush the olive under the side of a chef’s knife (sort of like how you’d smash a clove of garlic to peel it) until it smashes down and the skin breaks, then pull the pit out with your fingers. It’s a little tedious, but once you get a rhythm, it’s not so bad.

Once this is all done, cube two large chicken breasts into bite sized pieces. Put a couple tablespoons of olive oil in a skillet over medium heat, and once the pan is hot, add the chicken and season liberally with salt, pepper, oregano, and basil. Toss to coat and let simmer for five minutes or so, tossing occasionally. When it’s just about done, add your minced garlic, toss to combine, and cook for one additional minute.

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While the chicken is cooking, make your dressing by whisking together the zest and juice of one lemon, 3 tbsp extra virgin olive oil (the really good stuff!), 3 tbsp balsamic vinegar, and 1 tsp each of salt, pepper, oregano, and basil. I know it doesn’t look like a lot, but I promise, you only want a light coating of dressing!

Once the dressing is done, add your prepped veggies to a large bowl and pour the dressing overtop. As soon as the chicken/garlic is finished cooking, get it off the heat and immediately into the bowl. Toss it all together so the heat from the chicken warms up the vegetables a bit, and then dish it out and top with crumbled feta cheese!

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We eat with our eyes before we ever taste with our tongues, and I have to say, the colors in this dish make it look SO appetizing – and the flavors packed into it don’t disappoint!

Alternatively, you could of course make this into a vegetarian dish by removing the chicken. (Removing the chicken also turns it into a super awesome side dish, especially for summer!)

Full Recipe:

Warm Greek Salad with Chicken

Yield: 4 servings

Ingredients:

1 pint cherry tomatoes, halved
1 cucumber, large dice
1 green pepper, small dice
1/2 red onion, small dice
Approx 40 kalamata olives, pitted and roughly chopped
3 cloves garlic, minced
2 large chicken breasts, cubed into bite size pieces
Zest + juice of one lemon
3 tbsp extra virgin olive oil (plus more for sautéing chicken)
3 tbsp balsamic vinegar
4 ounces crumbled feta cheese
Salt, pepper, oregano, basil, to taste

Process:

1) Prep all vegetables first (tomatoes, cucumber, pepper, onion, and olives), putting them into a large bowl as you finish each one.

2) In a small bowl, whisk together lemon zest and juice, olive oil, balsamic vinegar, and 1 tsp each of salt, pepper, oregano, and basil. Add to vegetables.

3) Cube chicken and add to a heated skillet with 2 tbsp olive oil. Season liberally with salt, pepper, oregano, and basil. Toss occasionally and allow to cook for about five minutes, or until cooked through. Just before chicken is done, add minced garlic and toss to combine, allowing to cook for one additional minute.

4) Remove chicken from heat and immediately add to the vegetables. Stir to combine. Sprinkle with feta cheese after serving.

Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Happy Valentine’s Day to all! This would be an awesome dish to make your valentine if you’re sick of the cold and want to imagine you’re in the tropics with a Mai Tai in your hand and not a care in the world! (Stay tuned later this week for my amazing take on a mai tai.) Of course, this is also just an awesome dish in general – I’d even wager that your kids would like it, as long as they don’t have anything against coconut or pineapple.

The title is a little of a mouthful (sorry!) but there’s a lot of moving parts to this meal and there’s just so many good things about it that I had to include as much in the title as I could!

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The recipe following is for four, but feel free to adjust as necessary!

The first thing you’ll need to do is preheat your oven to 350 degrees, and then put together your breading assembly line. Doing any kind of “breading” process on meat is very simple, but so many people wind up with their yummy coating not sticking and falling off the meat! There’s an easy trick to it, as some may remember from my Parmesan Breaded Chicken (which was a popular hit on Pinterest!): you have to coat the meat in flour first, THEN egg, THEN the breading. Coating in flour first gives the egg something to stick on to, which then makes the breading adhere better!

So, you’ll need three shallow dishes:

Dish 1: 2 tablespoons of flour plus 1 teaspoon of salt plus 1/2 teaspoon of pepper
Dish 2: 1 egg, beaten
Dish 3: 1 heavy cup coconut flakes plus 1/2 cup finely chopped pecans

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MAKE OR BREAK TIP: Adding the salt and pepper to the flour ensures that the flavor is close to the chicken and doesn’t get lost in the breading. Follow this rule any time you’re breading meat, especially with coarser coatings like this one!

Next, prep your chicken. I tend to buy the store brand of chicken breast, and they are HUGE, so I cut one of those babies in half to make two better portioned pieces. Cut two large breasts in half to make four pieces and then get a few tablespoons of canola oil in a large skillet over medium heat. Coat the chicken first in the flour (shake off excess), then the egg, and finally the coconut. You’ll really need to use your hands to coat the chicken thoroughly. Lay each piece carefully in the pan and allow to brown on both sides. (About 2 minutes or so per side.)

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Once the chicken is browned, put the pieces in a glass baking dish, sprinkle with some additional coconut (1/4 cup or so) and bake for 20-25 minutes. (Conveniently, that should be about the time you’re finishing up everything else.)

Next, you’ll need to get your pina colada glaze reducing. In a small saucepan, combine 1 cup pineapple juice, 1/4 cup cream of coconut, 3 tablespoons sugar, 1/2 tsp salt, 1/4 cup coconut flakes, and 2 ounces of crushed pineapple (1/4 of an 8 oz can). Stir well and keep over high heat, allowing it to boil and then reduce down while you’re making the rice.

KITCHEN TIP: You can find cream of coconut in most liquor stores, or in the section of your grocery store where they sell drink mixers. As my loyal readers know, I’m a bit of an amateur mixologist, so I always have some on hand for when I make tropical drinks!

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I use regular old Uncle Ben’s white rice, which takes about 20 minutes to cook. Put 1 cup of rice and 2 cups of water in a medium saucepan, allow to boil, then cover and reduce heat to low to allow the water to soak into the rice while it cooks. (Otherwise, follow the directions for whatever kind of rice you use.) Once the rice is going, you can work on the rest of the components to make the rice super delish. 🙂

I call it Hawaiian rice, but really, it’s essentially just fried rice with some minor changes… I gave a recipe for excellent fried rice in my Slow Cooker Teriyaki Chicken recipe, but since this is a bit different, here’s a refresher:

Dice 1/4 of a sweet onion and 1/2 a green (or red, or yellow, or orange…) pepper. Put these in a skillet over medium high heat with a few tablespoons of oil. (I just washed the pan I used for the chicken and used that one – less dishes later!) Once these have sweated for about a minute or so, add 3/4 cup frozen peas, stir to distribute, and allow to cook for 4-5 minutes. Just before it’s done, add 1 clove of minced garlic.

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KITCHEN TIP: Buy your peppers in bulk and prep them once your home – I usually like to julienne some and dice the rest. Put them into separate Ziploc freezer bags, labeled with the date, and freeze them! They’ll be good for up to 6 months, and then you can just take out what you need.

Once the veggies are cooked, push them to the side and pan-scramble one egg in the empty space of the pan. It’s not going to look super appetizing, since it’s going to pick up the oils and juices from the vegetables, but don’t worry. The brown stuff is packed with flavor!

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Once the egg is cooked, mix it in with the rest of the vegetables. Add your cooked rice, 1 tsp salt, 1 tsp pepper, and 1 tsp ground ginger, along with 6 ounces of crushed pineapple (the rest of the can you opened earlier for the glaze) and 2 tablespoons each of soy sauce and teriyaki sauce. Stir this all together until combined and then remove from the heat.

By the time your chicken is done, your glaze should have reduced nicely. Take the glaze off the heat and get the chicken out of the oven. You’re ready to plate and serve! Top the chicken with the glaze and serve immediately. (You could also double the glaze recipe and add it to the rice, too!)

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I’m not responsible for when this dinner disappears faster than you can blink! Once you get the process down, it works like a well-oiled machine, and I’m sure this will become a staple dinner for your house!

Full recipe:

Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Yield: 4 servings

Chicken:

2 large chicken breasts, cut in half to make 4 pieces
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1 heavy cup coconut flakes, plus more for sprinkling
1/2 cup finely chopped pecans
3 tbsp canola oil, for the pan

Glaze:

1 cup pineapple juice
1/4 cup cream of coconut
3 tbsp sugar
2 ounces crushed pineapple
1/4 cup coconut flakes
1/2 tsp salt

Rice:

1 cup regular white rice
2 cups water
2 tbsp canola oil, for the pan
1/4 onion, diced
1/2 green pepper, diced
3/4 cup frozen peas
1 clove garlic, minced
1 egg
6 ounces crushed pineapple
1 tsp salt
1 tsp pepper
1 tsp ground ginger
2 tbsp soy sauce
2 tbsp teriyaki sauce

Process:

1) Preheat oven to 350 degrees. Prepare breading assembly line by combining flour, salt, and pepper in first dish, beaten egg in second dish, and coconut and pecans in third dish.

2) Coat a large skillet in canola oil and put over medium heat. Bread the chicken by coating first in flour, making sure to shake off the excess, then the egg, and finally the coconut. Use your hands to ensure the chicken is well coated in coconut and then lay each piece carefully into the pan. Brown on each side for about 2 minutes, then transfer to a glass baking dish, top with additional coconut, and bake for 20-25 minutes or until cooked through.

3) In a small saucepan, combine pineapple juice, cream of coconut, sugar, crushed pineapple, coconut flakes, and salt. Stir to combine and bring to boil over high heat and then allow to reduce.

4) In a medium saucepan, add rice and water. Bring to a boil and then cover and reduce heat to low, allowing rice to cook through until all the water is gone.

5) In large skillet, heat canola oil over medium high heat and add onion and pepper, allowing to sweat for a minute before adding frozen peas. Let this cook for 4-5 minutes, then add garlic and cook for one additional minute.

6) Push the vegetables to the side of the pan and pan scramble an egg in the open space, then stir into the vegetables.

7) Once the rice is done, add to the vegetables, along with pineapple, salt, pepper, ginger, soy sauce, and teriyaki sauce. Stir to combine and then remove from heat until ready to serve.

8) After chicken is done baking, remove from oven and plate with the rice. Top chicken with glaze and serve!