Wednesday, August 17, 2011

Recipe #122: Sweet and Spicy Chicken

This is an adaptation of a Sandra Lee Semi-Homemade recipe.  It originally called for 2 game hens, which I can't find whenever I'm actually looking for them, so I used pick of the chick (a package of 2 breasts, 2 thighs, and two drumsticks) instead, and that worked fine.  Also, I didn't marinate because, well, I forgot to check the recipe before dinner time rolled around.... but they still turned out great.  I was also a bit liberal on ingredient amounts.  VERY good, especially the dark meat pieces, and I spooned the sauce over a multi-grain medley made by Minute Rice.


  • 1/4 cup frozen pineapple juice concentrate, thawed  (I drizzled on more in the roasting pan)
  • 1 tablespoon jerk seasoning blend  (I used a little more)
  • 2 tablespoons canola oil
  • 2 cornish game hens, halved  (I used "pick of the chick")
  • Salt and pepper


In a small bowl, combine juice, jerk seasoning, salt and pepper and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly. 

Close the bag and refrigerate for 2 to 4 hours.  (I skipped the marinating)

Preheat the oven to 400 degrees F.

Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown.

Saturday, August 6, 2011

Recipe #121: Shredded Chicken Tacos with Tomatoes and Grilled Corn

It's been too long since I've last posted.... been too busy, tired, and/or uninspired to try new recipes, but I'm back!  This recipe is on the cover of my August issue of Cooking Light, and I knew I had to make these the second I saw it!  I did everything as per the recipe, but my corn didn't really get charred.  Didn't matter, though... these were awesome!


  • 2 ears shucked corn
  • 1 (12-ounce) package baby heirloom tomatoes
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 peeled avocado, cut into 16 slices
  • 8 lime wedges (optional)


  • 1. Preheat broiler.
  • 2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
  • 3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.