Smoked Pineapple Chicken

(adapted from 1,001 Best Hot and Spicy Recipes, by Dave DeWitt)

I've gotta say, this cookbook is really a winner. I mean, OK, this is only my second recipe from it, but both have been seriously good. And not too tough to make, really. This had more ingredients than I usually like to see, and really, it was worth it. It really turned out kind of like a paella. It's smoky (from the chipotles), creamy in texture with nice bites of veggies, and all-around satisfying. The book says it's Guatemalan. Plus, I feel like I've been in a little bit of a cooking dry spell, and this revived me!

I will say that I balked and did not add the final ingredient - raisins. I don't know, I just can't do it. It probably would've been good, and I probably need to get over it. I mean, I love raisins...I'm just not sure about them cooked in food. How unadventurous of me, I know. (If you're a better person than I, you can add an 1/8 of a cup with the reserved broth at the end.)

But I did go for the pineapple! And you should, too!

OK:
1.5 lbs of chicken parts, cut up, or 5 drumsticks
2 cups water
1/4 tsp salt, plus more to taste
1/4 tsp ground pepper, plus more to taste
1.5 tbsp vegetable oil
1/2 onion, peeled and chopped
1-2 tsp finely chopped parsley, divided
1/2 red bell pepper, seeds and stems removed, finely sliced
1/2 green bell pepper, seeds and stems removed, chopped
1-1.5 chipotle chiles, soaked in water and then pureed
2 garlic cloved, chopped
1.5 carrots, sliced
1/4 lb sugar snap or snow peas, or both
1/2 cup fresh pineapple, chopped
1 tsp dried oregano
1/4 tsp ground turmeric
1/4 tsp ground cumin
A pinch of Naga Jolokia, if you have it
3/4 cup canned diced tomatoes, with liquid from the whole can
2 cups uncooked rice, long or medium-grain

In a large pot, combine the chicken with 2 cups of water, salt to taste, pepper to taste, and 1 tsp parsley. This will cook your chicken and make broth. Cook for about 25 minutes. Remove the chicken, reserve the broth, and cut the chicken into bite-size pieces (careful, it's hot!).

To a certain extent, you can start the next step while the chicken is cooking, but unless your timing is really good, you may have to turn the veggies off mid-way (for example, I started cooking this, added the rice and chicken, turned off the heat, then added the chicken and turned the heat back on). In any case: in another large pot, heat the oil over low. Add the onion and parsley and let the onion get translucent without browning. Stir in the bell peppers, chipotle puree, garlic, carrots, peas, pineapple, oregano, turmeric, salt, pepper, Naga, and cumin. Simmer for 5 minutes. Add the tomatoes with their liquid, along with the rice, the chicken, and 2 cups of broth. Mix and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until all the liquid is absorbed - just like you'd cook rice. Enjoy!

Strawberry Bread French Toast with Caramelized Bananas

(adapted from Comfort Food, by Rick Rodgers)

I love French toast. Some of my absolute favorite French toast is my mom's, made just with eggs, skim milk, and whole wheat bread. This, seeing as it was for Easter brunch, is a little jazzed up. And my mom probably couldn't eat it, since she has an aversion to bananas. Nevertheless, this was pretty delicious - Joef has named it one of the best things I've ever made (someone has a sweet tooth). I really like the batter for the toast - esp. the vanilla and orange zest.

I've had this recipe on my list for a long time. It's from a great cookbook (Comfort Food) with all kinds of down-home, American, rich, flavorful meals that all make me drool just a little bit. Easter Sunday seemed like a great opportunity to make brunch (which is really a great way to start the day, both from an eating and cooking perspective). The sun is shining and it's practically hot out.

We used the strawberry bread from yesterday - alternately, you could use challah (mmmmm), or heck - why not whole wheat toast?

6 large eggs
1 cup half and half
1 tbsp sugar
1 tsp vanilla extract
Finely grated orange zest from one orange
Pinch of ground nutmeg
4-6 slices strawberry bread, halved
Canola oil for cooking
3 bananas (firm but ripe)
2 tbsp unsalted butter
3 firmly packed tbsp brown sugar
1/2 cup orange juice
2 tbsp bourbon, or rum, or Grand Marnier (optional)

Preheat the oven to 350. In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla, orange zest, and nutmeg. Add the slices of bread, turning gently to coat. Let them sit in the liquid for about a minute. Place on a plate and do the next batch, if your bowl isn't big enough for all of them.

In a large, flat frying pan or griddle, heat a little oil over medium-high heat and allow to get hot. Place each piece of bread in the pan. When one side gets golden brown, flip and let the other side do the same. Transfer bread to a rimmed baking sheet and do the next batch. When done, pop the baking sheet in the oven and cook for about 10-15 minutes, or until the egg is cooked through the bread.

Meanwhile, make your caramelized bananas. Peel the bananas and slice diagonally. Melt butter over medium-high heat in a frying pan, then add the bananas and let them cook for about 2-3 minutes, turning gently once in awhile. (The recipe says to let them get golden brown, which mine didn't do, but maybe you'll have better luck. Sprinkle in the brown sugar and let it melt (about 1 minute). Then gently stir in the orange juice and a splash of bourbon, and cook for about another minute or so to let it reduce.

Serve the French toast hot, smothered with bananas. Happy Easter!

Betty's Strawberry Bread

Another great recipe from my mother-in-law, Betty. We hadn't made this since college - long overdue. It's simple and delicious. Just think banana bread, only with...can you guess? Strawberries!

We kept the strawberries whole for this one, but you could blend them, chop them, or do half chopped and half whole. I kind of like the big bites of strawberry you get when you bite into the bread.

This made two lovely loaves.

3 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs, beaten
2 16 oz packages frozen strawberries, thawed
1/4 cup vegetable oil

Preheat the oven to 350.

Mix the dry ingredients in a large bowl, then stir in the eggs. Stir in the strawberries - this will significantly moisten the dough. Stir until evenly mixed, then stir in the oil until incorporated. Divide between two bread pans. Cook in the oven for 1 hour.

Ciderjack Pork Chops

Tonight, I bring you another successful Joef recipe! Joef has been clamoring for pork chops in a cider glaze for, well, months now, so tonight he up and created it himself. This was a great sweet-and-slightly-spicy glaze, easy and quick to make with ingredients you probably have around the house. (Yes, including Jack Daniel's - admit it.)

I decided to broil the pork chops - I definitely over-cooked them, so I haven't provided any cook time. Just...flip them once or twice, and watch them closely. The broiler cooks things fast. Like, a few minutes on each side fast. Cut into the chop to make sure it's cooked, of course.

Served with rice and some zucchini fried up in garlic and olive oil. The zucchini wasn't the best taste complement, per se, but it was good eatin'.

So:
Two pork chops, defrosted and brought to room temperature, lightly salted
1.5 cups apple cider
1 shot Jack Daniel's
3 heaping tbsp brown sugar
Squeeze of lemon juice
Sprinkle of habanero pepper flakes (optional)

Combine all ingredients except the pork chops in a small pot. Bring to a boil, stirring frequently, and reduce slightly so that it thickens a bit. Pour over and under the chops and pop in the broiler, broil, and look at that - you're done!

NEW! - Idea from my dad, inspired by the onset of warmer weather: marinate the chops and grill 'em!