Luau Chicken

Ingredients:

• 1 (20 oz) can sliced pineapple
• 1 TBS brown sugar
• 1 tsp ground mustard
• 1 tsp garlic salt
• 1/2 tsp pepper
• boneless, skinless chicken breasts - 1 per person (4 oz each)
• 1/4 cup mayo
• 1 TBS Dijon mustard
• 1/4 tsp dill weed
• deli rolls, split & toasted
• optional lettuce leaves

Directions:

1. Drain juice from pineapple, reserving 1 cup of juice and 1 pineapple slice per person (serving). Remaining juice and pineapple can be saved to use in another recipe.
2. Combine the brown sugar, ground mustard, garlic salt, pepper, and reserved 1 cup pineapple juice in a large resealable bag with the chicken breasts. Seal bag, turning to coat chicken.
3. Refrigerate chicken in resealable bag with marinade for 2 hours in the refrigerator. Turn occasionally to thoroughly coat chicken in marinade.
4. In a separate small dish, combine the mayo, Dijon mustard, and dill. Once completed mixed, refrigerate (covered) until ready to use.
5. Time to cook! Drain and discard marinade from chicken breasts.
6. Preheat the grill to medium heat. Cook the chicken breasts on a covered grill, using medium heat for 5-6 minutes per side - or until juices run clear.
7. Grill the pineapple slices for 1 minute on each side.
8. Prepare the split, toasted deli rolls with mayo if desired and layer each roll with 1 chicken breast, 1 slice of grilled pineapple, and 1 lettuce leaf (if desired).

Hint: We opted to make these open face - using only 1/2 a deli roll per person. One of our side dishes was a salad, so we also skipped on adding lettuce to the open sandwich. The boys really liked the chicken grilled this way, and all 4 guys requested that we put this back on the menu, soon!


This recipe is shared over at Sweet & Simple #6 at Cups by Kim.  Please visit and tell her I said hello!  Be inspired by all the great shares...and share a recipe from your kitchen too!

Oven Roasted Lamb

We decided this year to try something new for Easter dinner. My husband asked if we could cook lamb, and after a little research...we decided to give it a go. Years ago, another Army family shared Easter dinner with us with lamb as the main dish. It was delicious! Now it was time for us to try our hand with a dish that is not an everyday meal for our house.

After seeing the prices, and gathering all the needed ingredients we decided to do an Oven Roasted Lamb breast with a new brussel sprouts dish as the side.

Even the boys house guest enjoyed this meal! (And boys...thank you for being so cooperative as we try new recipes - love, Mom)

Ingredients:

• 3 lb lamb breast
• 2 TBS dried rosemary
• 3 TBS dijon mustard
• 3 TBS olive oil
• 3 TBS mince garlic
• 2 tsp soy sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup chicken broth

Directions:

1. In a large zipper storage bag, or covered baking dish combine rosemary, dijon mustard, olive oil, garlic, soy sauce, salt and pepper. Mix well. This will be the marinade for the lamb.
2. (If desired, or needed) Cut the lamb into desired cooking size pieces. The piece we bought I cut into 6 pieces. Put lamb into marinade for 4-6 hours or overnight in the refrigerator sealed in the zipper bag or covered in a baking dish.
3. Preheat oven to 325 degrees F.
4. After marinade time is complete, heat a skillet or grill pan to med-high heat and brown lamb on both sides before placing into a baking dish.
5. Add to baking dish, 1 cup chicken broth. (Should not cover meat.)
6. Bake for 1 1/2 hours, until internal temperature reaches 160 degrees for medium doneness or 170 degrees for well-done.

Hint: We served Spring Brussel Sprouts, boiled potatoes, and transformed some leftover hamburger buns into garlic bread for this meal. If you are cooking with a new ingredient for the first time, do a little research before starting. Ask the grocer, or the butcher where you buy your food for tips and insight. We went looking for roast, only to find the price to be nearly 5 times that of the breast. We were able to have a sufficient amount of meat, that was very tasty without breaking the bank. May your family enjoy this recipe as much as we did - Happy Easter!

Grilled Sandwiches

Ingredients:

thinly sliced Italian bread

1/4 cup grated Parmesan cheese

4 TBS softened butter or margarine

1 tsp minced garlic

sliced pepper-jack cheese

deli sliced smoked ham

Dijon mustard

1 medium tomato, thinly sliced

dried basil

* Combine softened butter or margarine with minced garlic and grated Parmesan cheese.

* Spread one side of each slice of bread with butter mixture, place buttered side on grill or griddle.

* Top unbuttered side of bread with 1/2 slice of cheese, ham, Dijon mustard, sliced tomato sprinkled lightly with dried basil, and finish with the other 1/2 slice of cheese and another slice of bread - buttered side up.

* Grill on medium heat for 2-3 minutes on each side. Sandwich should be well browned and crispy.

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This recipe is linked up over at Everyday Mom's Meals...go see what other fabulous recipes are being shared!!