Grilled Chicken And Pineapple

Grilled Chicken And Pineapple

Ingredients

1 can (20 oz.) DOLE® Pineapple Slices
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
5 boneless, skinless chicken breast halves

Directions

Drain pineapple slices; reserve all juice. Combine reserved juice, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Reserve 1/4 cup. Add chicken to remaining marinade, turning to coat all sides. Cover and marinate 15 minutes in refrigerator. Discard marinade. Grill or broil chicken and pineapple slices, brushing occasionally with reserved marinade, 5 to 10 minutes on one side turn over. Add pineapple slices to grill with chicken and brush with marinade 10 minutes or until chicken is no longer pink in center. Discard any remaining marinade.

Link: http://www.dole.com/EatRightLanding/EatRightRecipe/RecipeDetail/tabid/596/Default.aspx?contentid=1673

Tuna Fish Macaroni Salad

Tuna Fish Macaroni Salad

Ingredients:

8 oz box elbow macaroni
1/2 cup chopped onions (optional)
1/2 - 3/4 cup mayonnaise (Duke is my preference)
salt and pepper to taste
5 chopped hard boiled eggs
3/4 cup sweet relish
1 can Tuna

Instructions:

Cook macaroni according to package directions, drain and rinse in large mixing bowl, add drained macaroni and all other ingredients, mix well, may need to more mayo for moisture. Serve cold with or with out crackers.

Awesome Meat Seasoning!!

Awesome Meat Seasoning!!

Similar to the Montreal Steak seasoning by McCormick

2 Tablespoons paprika
2 tablespoons pepper
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dill
1/2 tablespoon crushed red pepper flakes

Mix and Store in an air tight container

(I use it with 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons seasoning. Marinade 15 minutes and grill. Sometimes during the last 10 minutes of cooking I might add a BBQ sauce. Taste awesome either way.)

Use on beef, chicken or pork. :)

Garlic Sage Marinated Beef Pot Roast

Garlic-Sage-Marinated Beef Pot Roast

Ingredients
1 2- to 2 1/2-pound boneless beef chuck pot roast
3/4 cup dry red wine or tomato juice
2 tablespoons tomato paste tomato paste
1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
10 cloves garlic, halved
1 tablespoon cooking oil
1 1/4 pounds whole tiny new potatoes or 4 medium potatoes
4 medium carrots, cut into 2-inch pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour

Directions
1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl. Combine the wine or tomato juice, tomato paste, sage, bouillon granules, pepper, and garlic. Pour over meat. Close bag and marinate in refrigerator for 6 to 24 hours, turning occasionally. Remove meat from marinade, reserving marinade.
2. In a kettle or pot, brown the roast on both sides in hot oil. Drain well. Pour reserved marinade over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
3. Remove a narrow strip of peel from around the center of each new potato. (Or, peel and quarter each medium potato.) Add potatoes, carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes or until tender, adding some water if necessary. Transfer meat and vegetables to a serving platter; cover to keep warm while preparing gravy.
4. For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water and the flour. Stir into juices. Cook and stir until bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Serve with meat and vegetables. If desired, garnish with additional fresh sage. Makes 8 servings.

From Website: http://www.bhg.com/recipe/beef/garlic-sage-marinated-beef-pot-roast/

Cream Gravy

1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste

Use a skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk1 1/2 c. flour
2 tsp. salt1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet

Add cooking oil to warmed skillet and let it heat. During heating process pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked. Serve with optional Cream Gravy recipe.

Big Mama's Party Ham Rolls

Ingredients:
2 packages of party rolls
1 small onion, chopped finely
1 stick of soften butter or margarine
1 lb cooked ham, thinly sliced
1 tbsp. Worcestershire sauce
3 tbsp. prepared mustard

Directions:
Preheat oven to 400°. Cream butter and add Worcestershire sauce, mustard and onion. Split party rolls, divide and spread mixture on the tops and bottom of the rolls. Divide cooked ham evenly, place on top of mixture. Put rolls back together and place in aluminum pans they came in and wrap with foil. Bake for 10 minutes. Cut into individual rolls and serve hot.