Luau Chicken Sandwiches

Luau Chicken Sandwiches

 

It's summertime.

Sunny, warm, sleeping-in, lazing around type of days.

And my brain has went ka-put.

Went on vacation.

My get-up-and-go has got up and went.

 

 

If you find it, send it home.

 

 

I've really been struggling to come up with ideas of what to have for dinner.

I have all these ideas floating around up there.

I usually think of them about 11 pm, when I'm trying to get to sleep.

11 pm, when I'm trying to get to sleep, and I can solve all the world's problems with the snap of my fingers.

8 am in the morning, and I can't even remember what day of the week it is.

 

 

Please don't tell me I'm the only one with these issues.

 

 

So pardon me while I ramble along, dancing on those marbles that are rattling around in my head.

And no, I haven't lost any of those marbles.

I think.

 

 

 Recently I've been waking up to unusual sounds outside my bedroom window.

A gentle "quack-quack" followed by at least a dozen or so "peep-peep-peeps" and then "plop. plop. plop." thirteen time in succession.

 

Molly and Mr. Mallard had taken up residence in our neighbor's shrubs and pool.  This is their second clutch of eggs to hatch this summer.  One dozen little ducklings.  Aren't they adorable?

 

 

 

Father's Day weekend T took the boys backpacking.  They left on Thursday and came back on Sunday--hot, stinky, and tired.  They hiked 6.4 miles in to Ten Lakes and, of course, 6.4 miles back out.  They had a fantastic time.  They caught a grand total of 218 fish.  For real.

 

The girls and I stayed home (of course!).  We cleaned house, tried out the new self-serve Yogurt shop, had Taco Truck for dinner, relaxed, and had company--two of my friends from school were here for a funeral.  Rachel and her family stayed with us for three nights (my girls had a fantastic time getting reacquainted with her children), and Kendra was able to pop in for a few hours.  It was So Good to see both of them.  I hadn't seen Kendra for thirteen years.  You know it is a true friendship when you can literally pick up from where you last left off.

 

 

J has been having fun learning how to use my camera.  It's a work in progress:

 

 

I found a wreath idea/inspiration on Pinterest (link here ).



 

Mine didn't turn out quite exactly the same, but I'm happy with it:

 

 

Oh, yeah.

This post was supposed to be about Luau Chicken Sandwiches, wasn't it.

Well.

I guess I'd better stop rambling, then.

 

But first, my scripture verse:

"If My people,

who are called by My name,

shall humble themselves,

pray, seek, crave, and

require of necessity My face

and turn from their wicked ways,

then will I hear from heaven,

forgive their sin,

and heal their land."

2 Chronicles 7:14, Amplified

 





 

 

Luau Chicken Sandwiches

 

1  20-oz.  Sliced Pineapple

1  Tablespoon  Brown Sugar

1  Tablespoon  Dijon Mustard

2  Garlic Cloves, crushed

8  thin-sliced  Chicken Breast

 

1/2  Cup  Mayonnaise

1/4  Cup  Dijon Mustard

1  Tablespoon  Dill Weed

Dash  Chipotle Chili Powder

 

4  Slices  Provolone Cheese, halved

8  Hamburger Buns

Butter

Sliced Tomatoes

Lettuce 

Favorite BBQ Sauce--use one that has fruit in it for best results

 

Drain Pineapple, reserving juice; set aside Pineapple.

In a large resealable bag, combine the Pineapple Juice, Brown Sugar, 1 Tablespoon Dijon Mustard, and Garlic.  Add Chicken and coat well.  Refrigerate for a minimum of two hours.

 

In a small bowl, combine the Mayo, 1/4-Cup Dijon Mustard, Dill, and Chipotle Chili Powder.  Set in refrigerator until time to assemble sandwiches.

 

For Grilling:

Preheat Grill.  Butter Hamburger Buns and gently toast; set aside.  Drain Chicken Marinade, grill until done, about 15 minutes.  Top with BBQ Sauce the last 5 minutes or so.  Top with Provolone Cheese, and allow to melt.  Grill Pineapple Rings, about 1 minute per side.

 

Assemble Sandwiches:

Spread Buns with the Dill-Mayo sauce.  Top with Chicken, Lettuce, Tomato, and Grilled Pineapple.

 

Serves 8.  We enjoy this with Grilled Summer Squash.

 

 

 

Pardon me, while I get distracted by the snack the girls left on the table.

This stuff is dangerous, friends.

Very, very dangerous stuff.

 

Grill the Buns

Put the Pineapple back in the can until needed

 

 I wrapped a rubber band around my fork because they kept falling into my marinade pan

This Mango BBQ sauce has no high-fructose corn syrup in it

I found it at WinCo

And Carl's Prime Rib & Roast Seasoning

I could wax rhapsodic over it

We use it on just about everything grilled--I put it on the Squash

Find it at O'Brien's

 

 

 

 

Recipe adapted from Southern Fixin's, page 142.

 



 

 

 

 

Cake Review

Cake Review

 

Last week I shared on Facebook that my boys were making their own birthday cakes.  I handed them my Kindle with my Pinterest board, Cake, Let Them Eat Cake open and told them to choose which cake they wanted for their birthday. 

 

J first chose a cake which had European measurements (like ml and Celsius--I said not this time).  His second choice was this Chocolate-Coffee Cake from Eat the Love.  The only changes J made was to use regular flour in place of the 1/4-cup of Teff Flour and the 1/4-cup of Mesquite Flour.  I was quite impressed with this recipe, as the cake baked up with three layers of thick, fluffy, yumminess.  But more than that, I was impressed with both my son and his willingness to master the Swiss Buttercream frosting, which called for cooking 5 Egg Whites in a double-boiler pan.  He did it!  No lumps of over-cooked Egg White!

 

 

 

 

 

 

D chose the most beautiful cake on the Pinterest board, and the most exotic sounding cake: Blackberry Basil Swirl Pound Cake.  We were both drooling over the gorgeous photos which accompanied the recipe.  This cake did not have a filling, so he took a cheesecake recipe, cut it in third, and make a Blackberry Cheesecake filling layer.  But the pound cake recipe?  It was, um, mystifying, to say the least.  For starters, it only made one layer.  The dough was very, very, very stiff--almost like cookie dough.  And then the recipe said to bake for 1- to 1-1/2 hours.  Really?  D doubled the recipe and baked his cake for 1 hour, at which time it was done.  Very done.  Good thing he didn't let it go for the full 1-1/2 hours!  My personal belief is that this cake was supposed to bake in a loaf pan (which wasn't specified), but that the food stylist made/baked/decorated as he or she chose, and then didn't adjust the recipe properly.  But Oh! it was Beautiful!  I'd like to play around with this recipe because it has a lot of potential.  I think D did an excellent job with his cake and that every so often a Pin-Fail happens.

 

Excellent, well done baking for two 12-year-old boys, I think!

 

 

 

 

 

 

 

 

"And Jesus increased in wisdom and stature,

and in favor with God and man."

Luke 2:52

 

 

Be like Jesus, boys...

 

 

 

 

Mexican Stuffed Shells

 

Mexican Stuffed Shells

 

2 to 2-1/2  pounds  Ground Beef

2  packages  Taco Seasoning, or use this one: My Favorite Taco Seasoning

1  8-oz.  Cream Cheese

1  12-oz.  Jumbo Pasta Shells (about 32)

1  16-oz.  Salsa

1  30-oz.  Refried Beans

1  15-oz.  Pinquito Beans, lightly drained

2  Cups  Taco Sauce

3  Cups  Mexican Cheese Blend

 

Lettuce, Green Onions, Black Olives, Diced Tomatoes, Sour Cream, and Salsa, as desired, for topping

 

In a large skillet, fry Ground Beef; drain.  Stir in Taco Seasoning and Cream Cheese; cover and simmer until Cream Cheese is melted; blend well and set aside.

While the Beef is cooking, cook the Jumbo Pasta Shells the minimum cooking time, or even a minute less; drain and set out individually so the Shells don't stick together.

Combine the Salsa, Refried Beans and Pinquito Beans; spread in the bottom of two greased 9 x 13 pans.

Stuff the Shells with the Meat mixture (a cookie scoop works great!); place in baking pans open side up and cover with Taco Sauce.

Cover with foil; bake at 350* for 30 minutes.  Remove foil, top with Mexican Cheese and bake another 15 minutes, or until hot through and cheese is melted.  Top with toppings, as desired, for serving.  Serves 15-18.  Freezes very well.

 

 

"[The Lord] causeth the grass to grow for the cattle,

and herb for the service of man,

that he may bring forth food out of the ground,

And wine that maketh glad the heart of man,

and oil to make his face shine,

and bread which stregtheneth man's heart." 

Psalm 104: 14 & 15

 

Back in January a friend organized a recipe swap: about 20 different ladies submitted five favorite recipes and side dishes to go with them.  This recipe was included in the swap and our family has really enjoyed it.  I've tweaked it just a bit by adding the beans to the bottom of the pan.  I hope you enjoy it, too!

 

 

 

 

 



My Favorite Taco Seasoning

 

 

My Favorite Taco Seasoning

 

In a small bowl, blend together:

 

1/4  Cup  Chili Powder

1  teaspoon  Garlic Powder

1  teaspoon  Onion Powder

1  teaspoon  Chipotle Chili Powder

1  teaspoon  Dried Oregano

2  teaspoons  Paprika

4  teaspoons  Black Pepper

1  Tablespoon  Kosher Salt

2  Tablespoons  Cumin

 

Use 2-1/2 to 3 Tablespoons per Pound of Meat

 

Store in a tightly sealed container in a dark cupboard.

 

I usually make a double recipe of this at a time.

 

"I will sing unto the Lord as long as I live;

I will sing praise to my God while I have my being.

My meditation of Him shall be sweet;

I will be glad in the Lord."

Psalm 104: 33 & 34