This easy recipe for Tantalizing Teriyaki Bacon Wrapped Pineapple Chicken calls for only four ingredients. Bacon, teriyaki sauce (mine came with the sesame seeds, you may want to add sesame seeds to your ingredient list if your brand doesn’t include sesame seeds), pineapple rings, and bone-in skinless chicken thighs.
After a long and busy day, this recipe for Succulent Slow Cooker Hawaiian Pineapple Chicken Thighs will become your new best (dinnertime) friend, and will leave your family asking for “moa” which is Hawaiian for chicken!
Imagine if you will, deeply caramelized onions (cooked in a slow cooker) with red wine, butter, beef broth and thyme until they’re sweet and pungent. The onions are stuffed into large, perfectly cooked pasta shells until they’re practically overflowing. The stuffed shells are then layered on top of toasted, garlicky French bread, topped with an abundant mixture of grated Swiss, and Gruyere cheeses, and popped into the oven, so the cheese melts into a blanket of golden, gooey, goodness…Be still my French onion loving heart!
Creamy New England Sweet Corn Risotto with Shrimp is a great way to use up the last of summer’s bounty of sweet corn. It’s a creamy and delicious seafood main …
If your family dinner ideas are starting to take a dive, these Kid Favorite Sloppy Gyros Tortilla Boats will have you sailing over smooth waters, with the wind at your back. I …
When was the last time you licked your plate clean after eating because you didn’t want the meal to end? Don’t remember? Prepare yourself because this Turkey Bolognese Over Spaghetti will make you a member of the clean plate club…with honors!
The idea for this burger came to me while I was in the grocery store trying to figure out a tasty idea for dinner that night.
Since I love Swiss cheese, and my husband loves Cuban sandwiches, this burger is a delicious combination of the two and is something we both enjoyed.
If you’re wondering why I used a combination of boneless, skinless chicken thighs and breasts, it’s to keep the pulled chicken as moist and flavorful as possible. Because sometimes boneless, skinless chicken breasts can be dry due to the lack of fat, I wanted to pack in as much moisture and flavor as I could.
I found (and ever so slightly tweaked), this recipe from a cookbook I own called “The Chinese Takeout Cookbook” by Diana Kuan. It’s “shrimply” the best recipe for homemade Mandarin-style chili shrimp I’ve ever made, and it only takes 15 minutes from start to dinner. Sweet Chili Shrimp with Ginger & Cilantro.