Monday, September 1, 2014

Peppery Poultry

Labor Day Holiday here where I had time to roast a chicken.  This one has  Jerk Seasoning and Pineapple Salsa.  My seasoning is a mild version!  Recipe inspired by Cooking Light Magazine

Jerk Chicken with Grilled Pineapple Salsa
(Serves 5)

1/4 cup Onion
2 Tbsp. Lime Juice
2 tsp. Olive Oil
2 Tbsp. Brown Sugar
1 Tbasp. Fresh Oregano
1 tsp. Lower Sodium Soy Sauce
1 Tbsp. Fresh Ginger
1 1/4 tsp. Ground Allspirce
Dash Cayenne Pepper
2 Garlic Cloves
1 Mini Red Pepper
Mix in food processor.  Place in storage bag over

1 Roasting Chicken, hormone free, raw
Marinate in refrigerator for a minimum of 1 hour.

Roast in 325 degree oven for about 2 hours, until internal temperature of chicken reaches 165 degrees.


1 cup Fresh Pineapple
Grill for 4 minutes on each side. Dice,

Mix with
1 Mini Red Pepper, diced
2 Tbsp. Onion, diced
1 small Tomato, diced
1 Tbsp. Lime Juice
1 tsp. Canola Oil

I added new potatoes to the roasting pan the last 1 hour of cooking and cooked fresh green beans.  The salsa is served with the sliced chicken.

The recipe for Zucchini Walnut Bread is one we make at work.

Zucchini Walnut Bread
(Serves 10)

2 Eggs
1/4 cup Sugar
Beat in electric mixer.
2 Tbsp. Olive Oil
1/4 cup Unsweetened Applesauce
1 cup Zucchini, shredded
1/4 cup Walnuts, finely chopped
3/4 cup Fresh Pineapple, diced
1 tsp. Vanilla
Mix together in separate bowl.

3/4 cup All Purpose Flour
3/4 cup Whole Wheat Pastry Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
Mix dry ingredients.

To egg-sugar mixture, stir in dry ingredients alternately with wet ingredients. 

Place in loaf pan sprayed with Pam.  I used 3 star antique molds and 1 8 inch loaf pan.  Bake at 350 degrees until pick inserted in center comes out clean, approximately 25 minutes for mini pans and 40 minutes for loaf pan.



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