Samoas Coco-Pine Chicken

Ok, I was suspicious of a savory dish made with Girl Scout cookies. This one was surprisingly good, though. Some sweetness, with that kick of garlic flavor. So give it a try and see what you think. 

Marinade

• 1 cup pineapple juice
• 1/2 cup canned coconut milk
• 2 Tbsp Worcestershire sauce
• 1/3 cup light brown sugar
• 1/4 cup rice wine vinegar

Other ingredients

• 4 boneless chicken breasts
• 1/2 box Samoa Girl Scout cookies
• 4 Tbsp unsalted butter
• 1 garlic clove
• 3 cup peanut oil
• 2 eggs, beaten
• 2 Tbsp ginger powder
• 6oz can crushed pineapple
• 1 cup flour
• salt, to taste
• pepper, to taste

Procedures

1. Prepare marinade by whisking ingredients listed above together. Make sure your chicken breasts are 1/3 of an inch thick by pounding them with a meat mallet.
2. Cover and refrigerate the chicken in the marinade for at least one hour. 
3. Preheat oven to 350 F. 
4. Take 1/2 of the box of cookies and crush in a food processor.
5. Remove chicken from marinade and season with salt and pepper to taste.
6. Set up three bowls so chicken can be dipped in sequence - beaten eggs, then flour, then crushed Samoas.
7. Pan fry chicken until brown in the peanut oil.
8. Finely dice the garlic and mix it with the softened butter and ginger powder. 
9. Once browned, put the chicken into the baking dish. Place the dish in the oven and bake for 30min. 
10. Spoon the ginger garlic paste over the chicken in the dish. You can also pour some of the leftover marinade over the chicken. Top the chicken with pineapple.
11. Place the baking dish into the oven for 30min. 

5th Avenue!

I am so excited, because I think I may have found a very close recipe for the 5th Avenue chicken and pasta dish that was at La Boulangerie in Grenada! If you didn't ever try this dish while in Grenada, you should still try this recipe, because it is so easy and tasty! Here are the details-
 

  

 Ingredients:

- 1 jar 25 oz. of "Victoria's Vodka Sauce"
- Fresh sliced mushrooms (or you can use a can of sliced mushrooms too)
- 1 Tbsp Olive Oil
- Chicken (diced up)
- Penne Pasta (you can use any kind though)

Cut up the chicken and cook it in a pan with 1 tablespoons of olive oil until cooked through. Add the mushrooms and cook for a minute, then add the Vodka sauce and mix together and cook for about 10 more minutes. Cook pasta at the same time and then lay sauce mixture over pasta! So easy!!

Chicken and Spinach Stuffed Shells!

(recipe & photo from The Sister's Cafe)

These shells are absolutely delicious. I like to serve them for company or when I need to take someone dinner and feed my own family at the same time, because this recipe makes a lot. You can also half this if you don't want to make so much.

These shells can be time intensive if you don’t break up the prep work. I like to make the filling the day before and then cook the shells and stuff them the day-of. The recipe makes two 9x13 pans. I always do one 9x13 and two 8x8 pans, and freeze one of the smaller pans for a later dinner. Be sure to buy two boxes of Jumbo Shells for this recipe, as you’ll need nearly 1 1/2 boxes.

Try serving these with the a salad and some yummy rolls or french bread!

Ingredients-

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)

2 c chopped cooked chicken

2 c fresh chopped spinach (I only used about 3/4 of a bag of baby spinach)

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)

1 large egg, lightly beaten

1 Tb dried parsley flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp pepper

2 c shredded mozzarella cheese, divided

1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.

Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.