New Orleans Style Gumbo

After returning from Disneyland and craving some gumbo from the Orleans Cafe, I went on a hunt for a recipe to satisfy my cravings!  Granted, this may not be the easiest dinner out there as it takes a long time to brown the roux.  It. Is. Worth. The. Time.  Seriously!  What is the saying...the secret ingredient is love?!  I say the secret ingredient to many recipes is TIME, which I think equals LOVE. So, next time you are craving some Southern comfort food or want to host a Mardi Gras party...make this.  It is soooo worth it! Enjoy :)

New Orleans Style Gumbo

For the Roux:

1 heaping cup flour
2/3 cup oil

For the Gumbo:
1 whole bunch/stock celery, diced, leaves and all
1 green pepper, diced
1 large yellow onion, diced
1 bunch of green onion, finely chopped
1 bunch parsley, finely chopped
2-3 cloves garlic
1-2 Tbsp Cajun Seasoning
6-8 cups of homemade chicken stock
1 Andouille Sausage, sliced into "coins" (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken*
2 cups cooked Shrimp
Cooked white rice, for serving


For the Roux*:
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.

At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Notes

*You can make the roux a day or two in advance to cut down on prep time!

*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! 

Recipe Source: Tastes Better From Scratch

Chicken Sausage and Veggie Stir Fry

Well, I've decided to start posting some of my healthy meals, regardless if there is an actual recipe or not.  I need to keep motivated, and looking back on here for healthy meal ideas will help me do that :)

Anyhow, I just threw this together for lunch...I had a package of broccoli/broccoli slaw/snow pea mix that I needed to use up and half a bag of quinoa/brown rice that needed to be used as well.  So this is what I came up with.  Now, this isn't 100% 21-Day Fix approved.  I did add an orange container of stir fry sauce, but I highly doubt 2 Tbsp of sauce is going to ruin my day!

I'm always looking for new ways to switch things up on this diet...feel free to share!

I counted this recipe as follows:

2 GREEN  
1.5 YELLOW  
1 ORANGE  
1 RED
2 tsp

Chicken Sausage and Veggie Stir Fry 
(for my one serving)

3/4 cup Seeds of Change quinoa/brown rice mix
2 Cups mixed veggies (I used broccoli, carrots, snow peas, broccoli slaw)
3/4 cup sliced chicken sausage
2 Tbsp Stir Fry Sauce
2 tsp coconut oil

Cook up sausage and veggies in coconut oil until tender and heated through.  Heat Seeds of change as indicated on package.  Stir stirfry sauce into veggie mixture until coated.  Enjoy!

Stick of Butter Oven Rice

I know...the title doesn't scream healthy eating like I've been talking about.  I recently needed a side dish, and I've been curious about this one for a while.  So I went for it.  It was nice just to throw it in the oven and forget it.  The taste was delicious, and I loved getting some of it along the edge where it was a little bit crispy.  YUM!  

Stick of Butter Oven Rice


1 c. uncooked white rice (NOT instant)
1 (10 oz) can of Condensed French Onion Soup
1 (10 oz) can of Beef Broth
1/2 c. of butter, sliced

Preheat oven to 425 degrees.

In a 9x9 inch baking dish combine rice, soup and broth.  Cut butter into slices and place on top of the mixture.  Cover with foil and bake for 30 minutes.  Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

Recipe Source: Thirty Handmade Days

Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

Sriracha Honey Chicken

I feel so out of it when it comes to my little food blog.  I started doing this about 6 years ago as a way to share our family's favorite recipes and turned into quite the hobby!  I want to keep it going, but lately with the whole home building process, 3 small children, and life in general it has taken a back-burner for now.  I do want to keep it going when I can!  Maybe when life slows down a bit I can make my posts a more regular thing :)  

Anyhow, we have been eating a lot healthier around here (for the most part).  We are trying to incorporate more veggies into all meals, and so far so good.  I follow a girl on Instagram and have loved seeing her ideas for eating whole.  This recipe for the chicken comes from her.  See the link below for her blog ;)

Sriracha Honey Chicken

3 chicken breasts, diced
1 Tbsp. olive oil
3 Tbsp. honey
1 Tbsp. Sriracha Sauce
1 clove garlic, minced
Salt and Pepper to taste

Heat oil in skillet over medium high heat.  Add chicken and cook until almost cooked through.  Drain any juices from pan, add honey, sriracha, garlic, and salt and pepper and cook until the outside of the chicken gets a little caramelized.  

*I served this over rice and stir-fried veggies.  Fried rice would be great as well.

Recipe Source:  Eating Whole

Black Bean Soup

 I have been trying to come up with some new quick fix (no to mention healthy) meals.  My usual go-to on a busy night is chili-dogs, cobb salads, tacos, or grilled cheese and canned soup.  This soup is literally one of the easiest things I have made in a while, and I loved it, the hubster loved it, as well as our 5-year old.  Be sure to use low sodium chicken broth and beans to keep this more on the healthy end of things :)

Black Bean Soup


2-3 cans black beans (do not drain)
2 cans chicken broth
1 tsp. salt
3 cups cooked rice, white or brown
avocado, sliced
grated cheese
tortilla chips, crushed
sour cream
red onion
cilantro
(I have also seen people put ham in this, but have yet to try it)

Blend together the black beans with one of the cans chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).

In individual bowls, layer the rice, then the soup, then the other toppings.

Recipe Source: Favorite Family Recipes

Sour Cream Rice

Cinco de Mayo is literally around the corner (tomorrow), and Mexican being my favorite kind of food, I am sure to join in the festivities!  I live in an agricultural area that has Mexican culture abounding!  In fact, for lunch my little fam is headed over to the big Cinco de Mayo festival in town, and I can't wait to get some awesome food!

This rice would make a great side to any spicy entree you are serving up for the big day.  Enjoy!

Mexican Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Recipe Source:  Taste of Home Cooking

Honey Peanut Chicken

Well, I have been trying to amp up my veggie intake lately, and stir-frys seem to be a great way to get in a bunch of veggies all at once.  And not to mention, don't all the different colors look awesome!  

I loved the spiciness to this dish, perfect amount for me.  I also doubled to sauce from what is listed below, because I like my sauce and am glad I did.  Leftovers were great, so pack you some up for lunch the next day!

Honey Peanut Chicken

2-3 cups hot, cooked rice
2 skinless, boneless chicken breast halves, cut into 1-inch      cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha

Cook rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Recipe Source:  adapted from On My Menu

Slow Cooker Garlic and Brown Sugar Chicken

I am continuing my quest to keep my house cool by not using the oven often.  Here's my latest crock pot contribution to help me achieve my quest. 


The flavors are great and gives that yummy sweet/sour combination that I crave all the time.  Serve it up with some steamed broccoli or some corn on the cob and enjoy a simple, delicious meal :)


Slow Cooker Garlic and Brown Sugar Chicken

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe Source: Six Sister's Stuff

Mexican Haystacks

It comes as no surprise that I love me some Mexican flavors.  It is pretty safe to say that this is my very favorite type of food by far.  These haystacks were a fun alternative to the yummy Hawaiian Haystacks we've had in the past (although, these are completely phenomenal as well :)

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro
cheese

(**This makes a big serving so 1/2 the recipe if needed)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!


Recipe Source:  Yummy Fun

Dominican Republic (DR) Beans and Rice

We recently returned from a trip to the Southern Caribbean.  In Puerto Rico I was able to sample some authentic beans and rice from 2 yummy local restaurants (Mi Casita and Bebos).  They were AMAZING to say the least.  I decided I needed to try some for myself.  Although these are not quite as good as what we had, they were really good with some smoked sausage and fulfilled my craving.  


DR Beans and Rice


2 cans light kidney beans
1/2 c. chopped celery
1/2 c. chopped onion
1 cube chicken stock
1/2 t. chopped parsley
1/2 t. thyme leaves
1 T. chopped cilantro
1 T. tomato sauce 
1 T. oil
1/2 t. minced garlic
1 pinch of oregano
Salt and water


Heat oil in pot and add oregano, onion, garlic, celery, parsley, cilantro and thyme.


Stir and add 2 T. water. When the water has almost evaporated add the chicken stock and 2 more T. water, stir.


Add the beans and then add enough water to cover them. Let them reach a boil and then mash the beans over heat.


Continue to let boil at medium heat until it reaches a creamy consistency. Adjust salt to taste. Serve over rice.

Recipe Source: On My Menu

Spanish Rice

• I love that Cinco de Mayo is coming up.  Mexican food is by far my favorite of all time.  I am overly THRILLED that where we are moving has some amazing authentic restaurants, which our current location lacks greatly.  This next month watch for some yummy Mexican dishes to please your belly! 
• 
  
• I think this rice tastes better after it sits for a while, after the flavors combines thoroughly.
• 
  
• Spanish Rice
• 
  
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt
• 1 jalapeno, finely chopped (remove seeds and ribs)
• 
  
• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
• 
  
• Recipe Source: Allrecipes

Buffalo Chicken Tacos

It comes as no surprise that I am sharing another Buffalo chicken recipe...it is definitely one of my favorite flavors of all-time!  

We are getting ready to move across the country (again), and I am trying to clean out my pantry, freezer, and refrigerator so we don't have to lug so much across the country or fill our garbage can with completely edible food!  

I bought this Knorr rice a while back when it was on sale, and wasn't really sure what I would serve with it...but it said Buffalo chicken on it, so I had to!  I turned the package over and the recipe on the back actually sounded good, so we gave it a try.  My hubby and I both thought it tasted great.  It also helped me get rid of that half-gone bag of chicken tenders in the back of my fridge!  Enjoy :)

Buffalo Chicken Tacos

1 package Knorr® Rice Sides™ - Buffalo Chicken Flavor
1 Tbsp. vegetable oil
2 medium red or green bell peppers, thinly sliced
1 medium onion, thinly sliced
1 tsp. lime or lemon juice (optional)
1 package (12 oz.) chicken tenders or nuggets, prepared according to package directions
2 to 3 Tbsp. cayenne pepper sauce
8 (6-in.) corn or flour tortillas, heated

Prepare Knorr® Rice Sides™ - Buffalo Chicken according to package directions.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat and cook peppers with onion, stirring frequently, until vegetables are tender, about 6 minutes. Stir in lime juice and cook 1 minute.

Toss hot chicken with cayenne pepper sauce. Evenly divide rice, vegetables and chicken onto tortillas and fold taco-style. Serve, if desired, with your favorite taco toppings (my hubby liked a little drizzle of blue cheese dressing).

Recipe Source:Knorr

Pork Chops with Pineapple Fried Rice

(pic from The Pioneer Woman)

I LOVE it when pork chops are on sale...I buy up quite a few packages when they are.  Since my hubby needs a break from my love of chicken every now and again, pork chops are a great way to switch things up a bit. Combine the chops with delightful Asian flavors and this scrumptious rice and dinner is served!  Pineapples are so delicious right now, so take advantage and make this, heck...why not tonight?!

I wish I could have gotten a better picture of this myself, but I had some serious lighting issues when I was taking pictures of this lovely meal last night.  I'll try again next time I make it, but didn't want to wait for then to share this yummy meal!  Enjoy :)

Pork Chops with Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pineapple, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe Source:  Pioneer Woman

Black Pepper Chicken

It's been a while since I'm made some homemade Chinese food.  The other day I was really craving Pei Wei and very angry that it was a 25 minute drive to get there.  So, instead I turned to my recipe stash to fulfill my craving.  

It wasn't Pei Wei, but this turned out pretty good.  I had never heard of black pepper chicken before, so I thought, why not!?  It may be a little strong for youngsters, but otherwise it was yummy! 

Black Pepper Chicken

1lb boneless skinless chicken breasts (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion (diced)
1 cup frozen peas and carrots (or celery)
oil (for drying)
Sauce-
¼ cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sake or rice wine

Mix together all of the sauce ingredients in a bowl and set aside.

Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.

Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.

Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add peas and carrots (or celery) and stir fry for another couple minutes. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.


Recipe Source:  Blogchef

Crock Pot Italian Chicken

The other day I was searching through the cupboard trying to get rid of some things, and finally found some simple ingredients to make this yummy chicken.  It is super simple and very good.  I loved it over pasta.


Crock Pot Italian Chicken


4-6 boneless skinless chicken breasts, thawed
1 packet dry Italian dressing mix
1 can cream of chicken soup
8 oz. cream cheese
2 Tbsp. dried parsley
1 can chicken broth


Combine all ingredients in crock pot except chicken.  Then add chicken and cook on high 3 hours.  Shred chicken if desired and serve over rice or noodles.


Recipe Source:  cooking club via Sherri P.

Bacon-Wrapped Teriyaki Chicken Skewers

First off, lets just say I'm not quite happy with this picture...I am sick of the gray skies outside!  Inside pictures just don't do food justice.  


Secondly, these are dang tasty!  It's a good twist to normal old kabobs.  Absolutely divine :)


Bacon-Wrapped Teriyaki Chicken Skewers

From:  Our Best Bites


1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)

Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.