Yesterday I glanced at a slow cooker recipe for Pineapple Chicken. I mean, I glanced at it really quickly. It was a nice starting place but the recipe was a bit, shall we say, bland. I can't go down like that. This morning I came across a recipe for Honey Sesame Chicken which already sounded better. But I still wanted to use the darn pineapple. Also, I had no sesame seeds. Let the recipe defiling begin.
1/4 c. light brown sugar
1/2 c. pineapple juice (from canned fruit below)
1/2 c. soy sauce
1/4 c. ketchup
2 Tbl. Dijon, or whole grain mustard
1/2 c. sliced scallions, or red onion, or shallot
2 cloves garlic, minced
1/4 tsp. red pepper flakes
20 oz. can pineapple chunks, in juice
Cook for 3 hours on low, or 1 1/2 hours on high. With the Pineapple Chicken, I served scallions and zucchini that were sauteed in sesame oil, soy sauce, mirin, and cilantro.
As a treat, I made a Lemon Upside-Down Cake. I can't wait until my Meyer Lemon tree give me some fruit, because this cake would be GREAT with Meyers!
In a 9 in cake pan, melt butter over a medium flame, and stir in light brown sugar until dissolved, about 1 minute. Then turn the heat off, and layer in paper thin slices of lemon, seeds removed. Or blood orange slices, or figs, or or or....
Cream butter and sugar together, add in egg yolks, then alternate beating in milk and the dry ingredients.
Beat two egg whites with cream of tartar until peaks form...
...then fold in the whites to your batter. Pour over the brown sugar and lemon mixture in your cake pan & bake 20 minutes. LET COOL FOR 15 MINUTES before the next step.
This step. The nerve-wracking one. The "please come out almost all in one piece" part.
But it did!! Serve with whipped cream, or vanilla ice cream.