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Month: April 2016

Sweet and Sour Chicken Kabobs with “Marinated Chicken Chunks, Pineapple, Onion, and Red Bell Peppers”

 

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Casaculinarian.com

Sweet and Sour Chicken Kabobs with “Marinated Chicken Chunks, Pineapple, Onion, and Red Bell Peppers”

our featured dinner for the night staying with the pineapple theme. Matt had Karate tonight, so this is a “quick and easy dinner with short-cuts”…

White Rice:

par-boiled rice 1 and 1/2 cups

water 3 cups

olive oil 2 tablespoons (to help it bind like sticky rice)

salt and pepper for taste

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon.

On medium heat add all ingredients. Bring to a boil. Place heat to low and cover. Simmer for 20 minutes or until rice is ready. Keep covered.

Sweet and Sour Chicken Kabobs:

boneless chicken breasts trimmed and washed and cut into 1 inch squares

red bell pepper 2 cubed large

onion 1 cubed large

pineapple wedges 1/4 pineapple

olive oil 2 tablespoons

salt and pepper for taste

teriyaki sauce 1 teaspoon

soy sauce 1 teaspoon.

Cut chicken into chunks and marinate it with the above seasonings for 15 minutes. Leave vegetables and pineapple for building kabobs later.

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After 15 minutes add half of package of Campbell’s Sweet and Sour Skillet seasonings. (Only for Quick Dinner Nights…)

save the other half in the refrigerate for future use.. Let marinate for 10 more minutes…

marinating SaS Chicken

Make your Kabobs on 10 skewers to your liking, and grill on medium heat. While turning them, use a pastry brush to continue adding sauce to them while cooking. Cook until internal temperature of chicken is 165 degrees. Enjoy, Jason

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Casaculinarian.com Signature Breakfast Smoothie Recipe “Lean Green Pineapple Machine”

 

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Casaculinarian.com Signature Breakfast Smoothie Recipe (Juicing)

“Lean Green Pineapple Machine” by my Son Matthew Mihalik…

fresh cleaned raw spinach chopped 1/2 bunch

fresh-cut pineapple 1 cup

lemon 1 all the juice squeezed

lime 1/2 all the juice squeezed

ice 3 cubes

cold water to fill line.

We use the Nutribullet but you can use any High Powered Blender for Juicing…

Add all ingredients to large cup and blend. Two servings. Serve in wine glasses with no stem.

Garnish with lemon. Enjoy, Jason. Thanks Matthew!!! Matthew juiced at the end of Wrestling Season. He said he had great energy!!!

Coming tonight on Casaculinarian.com “Recipes with Pineapple”

 

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Coming tonight on Casaculinarian.com “Recipes with Pineapple”

Well we have this Pineapple we haven’t cut all week…

My son Matt decided he was going to contemplate our Breakfast Smoothie recipe for the week… So we took a short film of Matt contemplating Smoothie Recipes…

Our Signature Breakfast Smoothie for the week…

Our Feature Dinner will be Sweet and Sour Grilled Chicken, Pineapples, and Red Peppers Kabobs…

Tonight on Casaculinarian.com

Baker Pippi’s Easy “Chocolate Chip Muffins”

 

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Baker Pippi’s Easy “Chocolate Chip Muffins”

2 cups flour

1/3 cup light brown sugar

1 cup sugar

1 tbsp. baking powder

1/2 tsp salt

1 cup milk

1/2 cup butter, melted

2 eggs

1 1/2 tsp vanilla

1 1/2 cups chocolate chips

Preheat oven to 400 degrees. Spray a muffin pan with baking spray.

Stir together flour, sugars, baking powder and salt. In another bowl stir milk, eggs, butter and vanilla. Make a well in center of dry ingredients and add the milk mixture. Stir until combined, add chocolate chips and stir gently.

Scoop mixture evenly into muffin pan. Bake for 20-25 minutes. Makes 12 regular muffins or 6 large muffins.

Thanks, Baker Pipi!

Pippi

Casaculinarian.com featured International Quesadilla for week 4/25/2016 “The Big Italian Melt”

 

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Casaculinarian.com featured International Quesadilla for week 4/25/2016

“The Big Italian Melt”

Flour Tortilla’s 7 inch 2

deli provolone 3 slices

deli ham 3 slices

deli salami 3 slices

pepperoni 8 slices

shredded mozzarella cheese 3 oz.

butter 1/2 tablespoon

baking spray as needed

On a flat griddle turn to 300 degrees. Spray with cooking spray. lightly cook the ham, salami, and pepperoni on both sides. Take off and wipe the griddle clean. Spray again with cooking spray. Add butter and wipe it across the griddle with a paper towel. Add two flour tortilla’s to the griddle. Add provolone to one and mozzarella to the other. Add ham to one side and salami and pepperoni to the other. Cook for two minutes and then place them together. Use a plate as a weight and cook for an additional minute on both sides. Cut into four triangles and serve with spicy marinara. Enjoy, Jason!

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Coming today on Casaculinarian.com 4/26/2016

 

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Coming today on Casaculinarian.com 4/26/2016

above yesterday’s Eggplant Rollatini link below-

Coming today:

Our Featured International Quesadilla of the week… “Loaded Italian Melt”

Baker Pippi made a simple Chocolate Chip Muffin that we will also share today…

Thanks for stopping by, if you haven’t checked out the Eggplant recipe its below.

Casaculinarian.com “Eggplant Rollatini”

Casaculinarian.com “Eggplant Rollatini”

 

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Casaculinarian.com “Eggplant Rollatini”

We had a customer order this for her Birthday today, family size Eggplant Rollatini.

Happy Birthday Ryan!!! So we figured we would share the recipe. Feeds 4-6 people 11-12 Rolls…

eggplant 1 skin off and sliced 1/16 of an inch thin length down

egg wash 5 cracked eggs plus 1/8 cup of milk

Italian seasoned bread crumbs 6 cups

canola oil up to 1 and 1/2 cups for pan frying

Lets make the thin eggplant cutlets. Place raw eggplant on bread crumbs (both sides), then egg wash, and back into bread crumbs. Add a Sauté pan to the stove on medium heat with 3/4 cup of canola oil. Let the oil heat a few minutes. Brown each side of eggplant cutlets till golden. Place on a paper towel to absorb oil. Add clean oil as needed.

Ricotta Cheese Mixture:

shredded mozzarella cheese 1/8 cup

parmesan cheese 2 tablespoons

bread crumbs 2 tablespoons

egg 1

pepper for taste

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chopped

Italian seasonings 1/2 teaspoon

In a Kitchen using your Whip mix all ingredients on medium until it starts to peak. Place in the refrigerator.

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Add your eggplant to a clean cooking surface. Spoon the ricotta cheese mixture on the top part of the cutlet and roll. Add to a glass baking pan with Tomato Basil sauce on the bottom. Finish all your rolls and then top them with Tomato Basil Sauce. You can use Casaculinarian.com Tomato Basil Sauce recipe, link below, or your favorite jar sauce. Top with Fresh Mozzarella Cheese slices. Cover with plastic wrap and foil. Plastic wrap prevents the cheese from sticking to the foil. Bake at 350 degrees for 40 minutes. Enjoy, Jason.

Tomato Basil Sauce

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