Cherry Pineapple Cheese Dip or spread

 Today I was feeling creative and hungry too so I used a few items in my frig and pantry and came up with this tasty appetizer.  I used fresh Bing cherries in this recipe but I am sure canned Bing cherries would work(drain well)and crushed pineapple. Simple ingredients for this nice dip or spread..

I served it with Ritz Crackers but any slightly sweet/salty cracker would work or even celery stalks would work.



Ingredients:

1 small can pineapple tidbits or crushed pineapple.(reserve liquid)
 1/2 lb. pitted cherries.
4 oz. softened cream cheese
 1 small vanilla or pineapple yogurt .
toasted coconut (optional)

  Place all ingredients in food processor or blender on chop and process for a few minutes.  You want mixture to be thick so pulse several times enough to get cherries to break in small pieces.  **If needed add small amount of pineapple juice to thin. Place in bowl, top with toasted coconut and serve with crackers of your choice.

Note:  Low fat cream cheese and low fat yogurt can be used to cut fat content.

A great summer appetizer.

From my kitchen to yours,

Middle Eastern Style Chicken

By now you know my posts are usually very short.  I'm the kind of person who believes in getting right to the point in everything I do and that includes getting recipes out to you quickly.

When it's a family or special recipe I will tell you a bit more hoping it may interest you and entertain you too.  That's my style and I'm hoping you continue to check out my page frequently.  

Special Thanks, M.j.


Here goes:

While I'm on a role I thought I'd share with you another recipe that I've been dying to try.  Now to get with it and go to the grocery store and purchase the ingredients for tonight's dinner.  Photo's to follow tonight!  Happy Cooking!

Ingredients

Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon  ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts

Directions:
Prepare the rice according to package directions. Set aside.

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.

Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

Note: The pine nuts are in there but after 2 attempts to toast them(burned them twice) I was really careful with the last ones so they are very light.  Pine nuts are sooooo costly and boy did I hate to throw them away but they looked and tasted burnt.  Live and learn!

Adapted from Food Network Kitchens

Zesty orange glazed chicken breasts or drumsticks

I have several recipes that I have typed and haven't posted because I always like to photo the end result before I post but today I'm posting this recipe and will show the finished meal tonight.  It really appealed to me so if you like orange flavor this might be something you'd like to make too.  See you later with the photos.  Have a great Monday!

Delicious Summer Meal!

Smashed cauliflower and fresh cucumber spears as sides

For Chicken Glaze
1/4 cup orange marmalade
2 T balsamic vinegar
1/2 tsp. ground ginger
1/2 tsp. ground coriander( I skipped it)
1/4 tsp. cayenne pepper
8 small boneless chicken breasts or 8 small drumsticks
1 T olive oil
Kosher salt and pepper

First coat of glaze turn over and glaze again and again until caramelized slightly.

Position the oven rack about 6 in. from broiler.  In a small bowl, combine marmalade, vinegar, ginger, coriander and cayenne.

Line a broiler rimmed baking sheet with nonstick foil.  Toss the chicken with the oil and season with salt and pepper.  Broil 6 to 8 minutes.

Flip and broil until the top is crisp and chicken is nearly cooked through.  About 6 minutes or so more.  Brush the chicken with half the jam mixture and broil  about 1minute more or so.

Brush with the remaining jam mixture and broil until the mixture begins to caramelize and the chicken is cooked through.

Courtesy Woman's Day