Grilled Chicken with Pineapple Mango Marinade

Ok, I know, I’ve been away (again) from posting for a long time.  I was working so I could get to vacation and here I am, on the Big Island of Hawaii.  I’ll post some pictures when I get back but in the mean time I wanted to drop in and post a quick recipe we threw together last night for dinner.  Grilled Chicken with a Pineapple Mango Marinade.  Here’s how it played out.

We are in a nice rental condo with a full kitchen and access to the gas BBQs in a public area.  I was skeptical of the setup until we arrived, but once here I was pleasantly surprised to find a full spice rack, decent cookware and knives, and a well stocked grocery store not far away.  Now we were talking goodness.  A short shopping trip later I’m back with various items and wondering what we would do for dinner.  Enter The Random Chef.   Fresh Pineapple, Fresh Mango, Skinless Chicken Breast, and a Maui Blanc Pineapple Wine lead me to put together the dish featured in today’s post.

Ingredients

  • 1/2 tbsp toasted Coriander Seeds
  • About 3/4 cup fresh cubed Pineapple
  • About 3/4 cup fresh cubed Mango
  • 1/2 cup Maui Blanc Pineapple Wine
  • 2 boneless skinless Chicken Breasts (about 1-1.5 pounds total)

Preparation:

  1. Put Coriander Seeds into a small pan over medium heat to roast, letting them cook until browned.
  2. While the Coriander toasts, cubed the pineapple and mango and place into a blender.
  3. Add Wine to the blender.
  4. When the Coriander is toasted, remove from heat and crush the seeds.
  5. Dump the Corainder through a strainer (to remove the larger pieces of seed and husk) into the blender.
  6. Blend until liquid is smooth.
  7. Place Chicken into a flat dish or pan.
  8. Pour the blended fruit mixture over the chicken, covering the pieces as best as you can.
  9. Place into refrigerator for 30 minutes.
  10. Take out and flip chicken in pan.
  11. Return to the refrigerator for 30 more minutes.
  12. Prep the grill to a medium heat while the chicken is marinaded.
  13. Once ready drop the chicken on to the grill, increasing heat if needed for the thickness of the chicken breasts.
  14. Cook for 20 minutes flipping as needed, but at least once, adjusting time for the heat of the grill and thickness of the chicken.
  15. Remove from heat when cooked, and slice.

This dish can be served over green salad, rice, or as a stand alone main course with a side of fresh fruit, pineapple mango salsa, green salad, etc.  Mahalo (Thank You) for reading and please let me know what you think.

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Weight Loss and Home Cooking

Ok, so Weight Loss is a big topic.  Lots of people in America want to or need to lose weight and we spend billions of dollars every year trying.  Given the statistics, we’re not winning this fight against being overweight.  This is crazy.  I believe it was Einstien who once said, “The definition of insanity is doing what you’ve always done, and expecting different results.”  I might’ve butchered the quote but you get the idea.

So how do you change things to make progress?  What is the “secret” to losing weight?  Well frankly it isn’t a secret at all.  In fact, it’s very simple:

  • Take in less calories than you burn off and you lose weight.
  • Eat the same as you burn, you stay the same weight.
  • Eat more calories than you burn and you gain weight.

Unless you have a medical condition that changes your metabolism, it’s that simple.  However…   Once you get to the point that you want to try to lose weight, why is doing that simple task of taking in fewer calories than you burn off so darn hard?

The reasons for difficulty are varied, and often more complex than the means to lose weight, but it often comes down to a combination of eating poorly, not exercising enough or at all, or a combination of these 2 factors.

Exercise:

This isn’t an exercise blog, so I’ll stick to the basics here.  There is no “right” exercise to lose weight, but rather the right one for you is the one you will actually do.  Sure some burn more calories than others, but if you don’t like them and won’t do them, or can’t because of injury, then they won’t do you any good.  Some people swear by running, others by weight lifting, still others by pilates or yoga.  Find one you like, find one you will do regularly, then do it.  This will serve you better in the long run than trying to pick the one others say is best.  I do have one recommendation though, and that is try different ones, and try them more than once.  I personally find a combination of Hot Yoga  combined with use of a home gym is the balance that works for me to get cardio, strength, flexibility, and muscle tone.  You really only need to ensure that you are exercising, and burning calories.

But wait, you might ask, “How do I know how many calories I’m burning?”  Use a simple Calorie Burn Calculator would be my answer.  Search Google there are lots out there, I linked one that I found, and liked because it lists a variety of activities so you can calculate calorie burn per activity (only enter one data point) or per day (enter all activities for the day).

Food:

Now that you know how many calories you are burning, it’s time to turn to the topic of how much you consume. Now I suppose you could simply decide to eat whatever and whenever and just exercise enough to burn it off, but that isn’t a choice that most of us can or should make.  What is a better approach is to ensure you eat the RIGHT foods to assist in your goals.  The good news is that it doesn’t have to be bland or boring to eat healthy.  That’s where The Random Chef can help.

Tips for eating right:

  • Cook your own food.
  • Buy whole foods vs processed food.  Reduce the sugar in the foods you buy and prepare.
  • When possible, buy from local farmers where the time from farm to your house is reduced.  This isn’t saying your local grocery has bad food, but rather the distance the food travels to get there is important to freshness and nutrient content.
  • Use Low Fat ingredients when you can.  Sure not everything needs to be low fat but if it doesn’t make a difference in the taste, opt for the lower fat alternative.
  • Use lean meats more often, like turkey, chicken, and fish, and when you buy meats opt for the leaner cuts.
  • Supplement your diet as needed with multi-vitamins.  If you feel that you need advice or don’t know what will work, consult your physician about your dietary and exercise goals so you an be sure you are doing what is right for you.
  • If needed, get help through programs like Weight Watchers, NutriSystem, or Jenny Craig.  Find friends or co-workers who have similar goals around weight loss.  Use support groups, friends, family, anything to keep you focused on the goals.
  • Realize that slipping in your diet is not only allowed, but inevitable.  If you cheat or have a meal or two that isn’t aligned with your diet, it isn’t over!  Just adjust your exercise up for a few days (typically I’d say increase exercise for 2-3 days for every cheat meal you eat) and start eating more cleanly again.  No big deal.

When you are cooking, think about the amount of fats and sugars you are using, try to reduce or replace them.  Look for recipes that are low fat, reduced calorie, or alter your current favorites to be lower in fats and sugars.  You can make a huge variety of dishes with less fat and more flavor by learning about using herbs and spices vs butters and cheeses.  You don’t have to remove butter or cheese from your diet, just use them sparingly to get the flavor you want.

I hope that helps put things into a bit more of an easy to handle context, and as always, let me know if you have comments or questions!

PS – Congrats to Kaitlin, on the birth of her new daughter!

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Wow, I managed to be gone a long time

Well my day job and general life managed to get the best of me for a while and I found myself not posting as intended.  I will be correcting that soon with real cooking posts again and more (yep slowly figuring out how to do a web show / video so stay tuned for that). 

In the mean time, if you are still haunting this site, I thank you and ask that you check back soon as there is more coming from The Random Chef.

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Chicken Three Ways

There is an upcoming recipe contest on the Cooking Channel, and in looking at the categories I thought it might be useful to put some dishes side by side and try them out.  The result was a dish we had this weekend called Chicken Three Ways.

Chicken Three Ways

Chai Tea Chicken over Herb Roasted Vegetables is in the upper right.

Vermouth Chicken over Citrus Carrots and Spinach is to the left.

Brown Sugar Spiced Chicken over Roasted Potatoes and Asparagus is the dish at the bottom.

The whole family tried each, and we have our favorites, but I’d like to hear from you.  Which of these dishes would you like to see the recipe for?  Let me know in the comments here, on Facebook, or on Twitter and I’ll post the most requested recipe later in the week.  All of the recipes will eventually be posted, I’m just not sure how long it’ll take to get all three up…. (fake cliff hanger or what?)  :)

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After St Patrick’s Day: Corned Beef Sweet Potato Hash

With the prevalence of Corned Beef and Cabbage that may be consumed around St Patrick’s Day I won’t duplicate that dish yet again for you.  However if you are like me you’ll make more than you need and have leftover Corned Beef for several days, so here is a recipe that you might like to try for those leftovers.  Though in my opinion just having more corned beef and cabbage isn’t a bad thing either.

Corned Beef Sweet Potato Hash

Ingredients:

  • left over Corned Beef (about 1/4 – 1/2 pound)
  • 1 Sweet Potato per 1/2 pound Corned Beef
  • 1 Scallion
  • optional:  1 Egg to help the Hash Browns stick together
  • Salt and Pepper to taste

Preparation:

  1. Coat a pan in oil and place over medium heat, until shimering.
  2. Use a fork to pull apart the leftover Corned Beef and if needed cut into about 1-1 1/2 inch long pieces.
  3. Shred or grate the Sweet Potato into long thin slices.
  4. Rinse the Sweet Potato and dry.  The more water you are able to remove, the better for crispier hash browns.
  5. Chop the Scallion.
  6. Add the Corned Beef, Sweet Potato, and Scallion into a bowl and mix until evenly distributed.  If you choose to use the Egg to help the Hash Browns stick together, add it to the mixture now and continue to mix until evenly coated.
  7. Carefully put the contents of the bowl into the hot pan / oil and spread them as evenly as you can around the pan.
  8. Let cook until browned, about 4-6 minutes, then carefully flip to other side.  You can cut them into section if needed for flipping.
  9. Remove from pan, and if needed pat excess oil off on a paper towel. 
  10. Salt and pepper to taste.

This is a pretty quick and tasty way to get those left overs eaten.  You can also add other ingredients like Bell Peppers, different Onion types (try green peppers and red onions instead of the scallions), or even a little bit of cheese as you want.  Use caution though, because the Corned Beef is typically pretty strongly flavored and the other ingredients you use can quickly be overwhelmed or you can easily overpower the dish if you use too much extra seasoning or flavors.

Enjoy, and let me know how you like it!

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Cashew Hibiscus Chicken

So one day we’re out at a dinner at one of our favorite places, The Stumbling Goat Bistro here in the Seattle area.  While out there we had an amazing Mojito, made with rum that was infused with Hibiscus Flowers.  Wow, we loved it, and so we just had to try to make some of these.  Finding rum wasn’t going to be an issue, but where to find Hibiscus Flowers that we can use?  No problem, Trader Joe’s to the rescue.  We were able to find dried Hibiscus Flowers and our quest began to figure out how to actually make this work.

UPDATE:  During our last trip to Trader Joe’s they indicated they no longer had Dried Hibiscus Flowers, so I’ll try to locate anotehr source and post here when I can.  In the mean time Sea Salt Superstore sells Hibiscus Powder, so I’ll see about adjusting these recipes to reflect that ingredient.

Infusing Rum with Hibiscus Flowers

Ingredients:

  • 1 bottle of Light Rum (size can vary)
  • 1-2 bags of dried Hibiscus Flowers.  You will need 2 Flowers for every 1 ounce of rum you want to infuse.

Preparation:

  1. Chop the Hibiscus into small pieces, about 1/4 inch square.  Be careful because cutting them is tough.  They are sticky and somewhat thick so they can present a challenge.
  2. Open the rum and pour some out to make room for the Hibiscus.  Our solution was to have a rum and coke while we worked.  You can also just use a small bottle to hold the excess as desired.
  3. Put 2 Flowers per ounce of rum into the bottle.
  4. Reclose the bottle and place somewhere out of direct sunlight for about 24-48 hours
  5. Taste or smell the rum infusion after 24 hours, it should be sweeter and have a light purple color (not pink).  If needed add more flowers pieces and let it infuse longer.
  6. After you have reached the desired taste and color, strain out the flower pieces and return the mixture to the bottle.

Over time the purple color will get lighter, and this happens faster if the bottle is out in the sun, but the taste hasn’t seemed to vary when this happens.

Now that you have the Rum infused, you can make the Mojitos.

Hibiscus Mojito

Ingredients:

  • 2-4 Mints leaves (torn into smaller pieces, or crushed)
  • ½ oz Lime Juice
  • 1 tsp powdered sugar
  • 2 oz Hibiscus Rum
  • 2 oz Club Soda
  • Crushed or cubed ice

Preparation:

  1. Tear up or crush the mint leaves
  2. Drop in bottom of a lowball glass
  3. Place ice in glass
  4. Add rum, lime juice, and club soda
  5. Add sugar, stir.

Now after this was completed, we found that we had some left over Hibiscus Flowers so of course our next thing was to cook with them.  The first dish we tried was the Cashew Hibiscus Chicken listed below.

Cashew Hibiscus Chicken

Peanut Hibiscus Chicken was pictured because we were out of Cashews when I took the picture for this post.  They worked very well in this dish as well.

Ingredients:

  • 2 large chicken breasts, cut to strips
  • 1/2 cup cashews, crushed
  • 2 dried hibiscus flowers, diced
  • ~2 tbsp vegetable oil
  • Salt
  • Pepper

Preparation:

  1. Heat oil in a pan until shimmering
  2. Drop in cashews and let them brown, approx 2-3 min
  3. Add chicken and hibiscus, cook for 6-8 more minutes
  4. Flip chicken pieces, and continue until cooked thoroughly (about 8 min more)

Serve onto bed or rice or greens, top with cashew and hibiscus mixture.

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Asian Sweet Stir Fry

This meal was created to be the vegetable side for the Hibiscus Cashew Chicken (to be posted soon).  I hope you like it!

Asian Sweet Stir Fry

Ingredients:

  • 1 cup Carrot, sliced in spears or coins
  • 1/3 cup diced Onion
  • 1 1/2 cup sliced Celery
  • 1/2 cup sliced Zucchini
  • 1/2 cup sliced Cucumber
  • 1 cup chopped Cabbage
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Brown Sugar
  • ~2  tablespoons Balsamic Vinegar

Preparation:

  1. Coat a non-stick pan with a light coat of oil
  2. Heat until oil is hot, low -medium heat
  3. Add Carrots, Celery, Onion and cook for 8-10 minutes over medium heat or until starting to soften, stirring occasionally
  4. Add Zucchini and Cucumber, cook for 5 more minutes.  Stir Occasionally
  5. Add Cabbage.  Add Soy Sauce, Brown Sugar, and stir into mixture, then drizzle Balsamic Vinegar over the top stirring throughout the process.
  6. Reduce heat to medium low, cook for 5 more minutes, stirring occasionally
  7. Drain excess liquid from pan and return to heat for 1-3 minutes.

Serves approximately 3-4 one cup servings.

You can substitute pretty much any vegetables that you want in this recipe, but remember to cook the hard vegetables first (Step 3), soft vegetables second (Step 4), and any leafy vegetables last (Step 5) so they are all cooked at the end without getting too soft.

Alternately you can stir fry the vegetables and make the sauce separately, then drizzle the sauce over the vegetables on the plate or as they finish cooking.  This will infuse less sauce into the vegetables and bring out more individual flavors of the veggies.

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