Ham & Pineapple Kebabs – serves 4

30 06 2006


Cooked ham and pineapple chunks are threaded on skewers and coated with a zesty, sweet glaze.

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard

1. Preheat grill for high heat.

2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Preparation time: 15 mins
Cooking time: 8 mins


Salmon with fruit salsa – serves 4

30 06 2006


Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
1/3 cup water
1/4 cup diced fresh pineapple
1/4 cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
1/2 cup pineapple juice
1/4 cup diced red bell pepper
1/4 cup diced yellow bell

1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Preparation time: 15 mins
Cooking Time: 40 mins

Chicken Berry Salad – serves 6

30 06 2006


A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.

1 (.75 ounce) packet honey mustard salad dressing mix
60 ml cider vinegar
120 ml vegetable oil
30 ml orange juice
455 g skinless, boneless
chicken breast halves
440 g mixed salad greens
165 g sliced fresh strawberries
70 g fresh blueberries
60 g fresh raspberries
225 g snow peas
55 g toasted pecans

1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

2. Preheat the grill for high heat.

3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.

4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Preparation time: 20 mins
Cooking time: 15 mins

Quick Chicken & Wine – serves 6

30 06 2006

Parmesan-crusted chicken simmers in a buttery wine sauce for a moist, cheesy entree with a subtle nutty edge.

4 skinless, boneless chicken breast halves – cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
1/2 cup white wine
4 tablespoon butter

1. Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).

2. In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.

3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes.

Preparatio time: 10 mins
Cooking Time: 30 mins

Sesame Chicken – serves 5

30 06 2006

Honey, teriyaki sauce, Chinese five-spice powder and red pepper flakes give distinctive flavor to this quick, homemade version of a classic Chinese dish.

1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.

1. In a large resealable bag, combine flour, 1/4 sesame seeds, black pepper, 5-spice powder, and red pepper flakes. Place a few pieces of chicken at a time in the bag and shake to coat. Remove to a platter.

2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.

3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

Preparation time: 15 mins
Cook time: 15 mins

Italian Green Bean Chicken – serves 6

30 06 2006

This is a really flavorful dish featuring simmered chicken and green beans in a simple tomato sauce 

30 ml olive oil
3 cloves garlic, chopped
455 g skinless, boneless chicken breast halves – cubed
2 (14.5 ounce) cans diced tomatoes
5 g minced fresh basil
455 g fresh green beans – rinsed, trimmed and steamed

1. Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.2. Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.

Preparation time: 10 mins
Cook time: 20 mins

Easy Ice Cream Cake – serves 16

30 06 2006

Chocolate ice cream sandwich bars layered with chocolate fudge and frozen whipped topping with decorative chocolate sprinkles. Freeze for 1 hour, or until ready to serve.

16 ice cream sandwiches
448 g frozen non-dairy whipped topping
336 g chocolate fudge topping, room temperature
42 g chocolate candy bar, grated

1. Place 8 of the ice cream sandwiches side by side in a 9×13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.

2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Preparation time: 15 mins
Ready in: 1 hour 15 mins