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!

Baked Hushpuppies (and Catfish)

Ingredients:

1 jiffy corn muffin mix

1 egg

1/3 cup skim milk

1/2 white onion, chopped

bacon bits, for topping

Directions:

- Preheat oven to 400 degrees F

- In a mixing bowl, combine corn muffin mix, egg, and skim milk

- All mixture to rest for 5 minutes

- Dice 1/2 medium-large white onion

- Add diced onion to muffin mix, mix well

- Spoon batter into baking cups, no more than 1/2 full

- Bake at 400 degrees F for 15-20 minutes

Ingredients:

2 lbs catfish fillets, prepped to cook

1 1/2 tsp ground black pepper

1 1/2 tsp Cajun seasoning or seasoned salt

1/2 stick butter or margarine

Directions:

- Melt butter in baking dish, in preheated (400 degrees F) oven

- Combine Cajun seasoning and black pepper in a shallow plate or dish

- Dredge catfish fillets in seasoning, both sides

- Place seasoned fillets in melted butter, in baking dish in 400 degree F oven

- Bake fillets for 10-15 minutes, or until fish flakes easily with a fork

- Optional: Transfer baked fillets to a hot grill to brown prior to serving

Extra: Catfish is a favorite meal for my guys and making it in the oven at home allows us to save money and be as creative with our seasoning as we want to be. After the food was ready, the guys all reached for the loaf of sandwich bread in the kitchen. When I asked why, they explained they wanted to eat sandwiches. There are no leftovers tonight, but all tummies are full!

These recipes were shared over at Cups By Kim for the Sweet & Simple Sunday #5...just looking at those pictures is making me drool!!! Go be inspired by all the Sweet & Simple recipes!