The entree was a recipe from a college suitie, Treasure Island Chicken. She wrote it for 4 chicken breasts, but I wanted to use the whole chicken I had. You will also need one can of pineapple slices. For the sauce: 1 1/2 cup pineapple/orange juice, 1/4 cup butter, 3 tbsp flour, 3 tbsp sugar, 1 tsp salt, 1/2 tsp cinnamon, 1/4 dry mustard, 1/8 tsp ginger. I just use bottled spicy mustard. The cinnamon is what makes it smell delicious while it's cooking!
|The bottom of the pan is yellow from the pineapple|
and lightly concealed sauce. So good!
Meanwhile, combine all the sauce ingredients in a pot over low heat, stirring assiduously to prevent clumping. When sauce is thick and smooth, smother the chicken with it, then lick your fingers. Wash your hands! Now decorate the chicken with any remaining pineapple slices and put back in oven for at least 30 minutes. Check carefully that the meat is cooked through before serving it.
|Just add green salad. Pic from BB.|
For dessert we had watermelon cucumber slushies made with coconut water and lime juice and garnished with fresh mint. YUM! These would be good with a liquor of your choice; Thug Kitchen suggests substituting part of the water for vodka "if you want to take tomorrow off too." Wink, wink.
|General hilarity courtesy photographer BB.|
Frau Doktor Doctor wants to know what you're whipping up in the kitchen to extend the summer just a little longer?