Jenn’s Cook Book

Here is another iced tea recipe from allrecipes.com, this one with pineapple and lemon. The recipe does not specify what type of tea to use, so plain Lipton would work fine, but I used black Assam. I typically do not use sugar in my tea, but felt it was needed in this case. Adjust the sugar to suit your tastes.

4 cups boiling water
7 tea bags
1 1/2 cups unsweetened pineapple juice
1/4 lemon juice
2 tbsp sugar, or to taste

Pour boiling water over tea bags in a heat-resistant pitcher. Steep for 5 minutes or until desired stregth. Remove tea bags and stir in sugar until dissolved. Cool to room temperature.

Stir in pineapple juice and lemon juice. Chill tea for 1-2 hours.

To serve, pour tea over glasses filled with ice. Garnish with lemon wedges if desired.

James found this tasty treat in the June 6, 2007 edition of the Grand Rapids Press. It’s a great main dish for two. For testing purposes, I used Jim Bean Bourbon Whiskey.

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup pineapple juice
3 tbsp bourbon whiskey
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp garlic powder
1/8 tsp black pepper

Saute chicken in a large skillet over medium heat until cooked though and no longer pink. In a small bowl, combine remaining ingredients and whisk until sugar is dissolved.

Pour bourbon mixture over chicken and let simmer 10-15 minutes or until sauce is thickened to taste.

I served this meal with seasoned potato wedges (see below), sweet white corn-on-the-cob, and fruity sangria for a summery meal.

This is a recipe James found in the Grand Rapids Press (Wednesday, Sept 20th Edition). It originally called for grilling the chicken, but since I don’t have a grill I baked it:

6 boneless, skinless chicken breast halves
1 cup teriyaki marinade (preferably made with pineapple juice)
1/2 sesame oil
4 large garlic cloves, crushed
1 tsp grated fresh ginger root
Fresh ground black pepper, to taste
6 oz spinach fettucine
6 oz egg fettucine
1 tbsp toasted sesame seeds
1/4 cup chopped green onions(as desired)

Preheat over to 350F

Place chicken in a glass container or sealable plastic bag. In a small bowl, combine teriyaki marinade, sesame oil, garlic, ginger root and pepper; mix well. Pour marinade over chicken and bake for 30-35 minutes.

*If grilling: use 1/2 marinade and set chicken in refrigerator for 1 hour. Prepare grill and remove chicken from marinade (discard used marinade but save used portion). Grill chicken over medium high heat until done and juices run clear when meat is pierced with a fork.

Cook fettucine according to package directions and drain. Toss lightly sesame oil and teriyaki marinade. *If grilling meat, toss fettucine with reserved marinade mixture.

To serve, place fettucine on platter and top with cooked chicken. Sprinkle with toasted sesame seeds and scallions. Can be served warm or at room temperature. Makes 6 servings.

Menu for Chicken Bora Bora:

Main Dish: Chicken Bora Bora
Side Dish: Fettucine (egg & spinach, or tri-color if available)
Side Dish: Steamed broccoli & carrots w/ mushrooms
Beverage: Hot apple cider served with cinnamon sticks (also good w/ caramel).

2 tbsp Teriyaki or Szechwan sauce*
1 tsp minced garlic
1 tsp dried basil
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp lemon juice
1 tbsp pineapple juice
1/2 can pineapple rings, cut into quarters**
8 oz fresh water chestnuts, drained
3-4 cups steamed broccoli
Fresh ground black pepper

*If serving with a Chicken dish, use the same marinade/sauce as is used on the chicken.
**pineapple chunks or tidbits can also be used, usually about 1 cup. Pineapple rings can make for better garnishes, as half of the can will be left over. Or fresh pineapple can be used, canned pineapple makes it easier to get pineapple juice for the sauce.

Steam broccoli and keep warm. Combine sauce, garlic, basil, thyme, salt, lemon juice, and pineapple juice in a small bowl and stir well. Heat water chestnuts and pineapple in a large skillet on low heat for 2 to 3 minutes (these should be juicy enough not to require oil in the skillet). Add broccoli and sauce mixture, stirring well to coat entire skillet. Keep on low to medium heat until water chestnuts and pineapple are heated thoroughly. Top with fresh ground black pepper.