A Birthday Luncheon Recipe
First some good news for all of you who are tired of hearing me talk about being 76. It won't happen again. Promise! Why? Because today I turn SEVENTY SEVEN...! I can hardly believe it. I'll be having a couple of friends over and doing one of the things I love to do best. Cooking! I didn't want to be taken out to lunch. So my birthday present to me is to cook for people I hold dear. It won't be family. Both of my kids live 600 miles away and both have businesses to run. So a couple of local friends will join me, and there will only be token candles on the cake because my application for a fire permit was declined.
But all of you who are interested are also invited. However, there is a catch. You have to cook your own. So here is the recipe. It's a dish I created way back in 2002! I liked it well enough I wrote it down as a single serving recipe so I can just make multiple servings for as many as will be coming to dinner. So when you have time, give it a try and you'll get a taste of what we're having for lunch today! It's light fare, low calorie and tastes pretty darn good. But I cheated and bought the cake... I figured making a cake myself would at least double the calories because I can't cook without tasting!
So I'm off to cook and have a fun day! Later! '-)
Caroline’s Orange Pineapple Chicken
1 chicken breast
2 candied pineapple wheels, cut in pieces
Juice of 1 Valencia orange
1/2 tsp butter
1/4 tsp Tone’s chicken base
(pinch off the corner of chicken bullion cube as a substitute, but be very careful of
using too much, or just omit)
2 tsp dry vermouth
1 scant tsp balsamic vinegar
1 medium zucchini, sliced in 1/4 inch rounds
Using a non-stick sauté pan, brown chicken breast on both sides. Add orange juice and pineapple chunks, cover with lid, simmer for two minutes. Add white wine and vinegar and chicken base. Simmer one minute. Add sliced zucchini in an even layer over everything, but do not stir. Sprinkle with kosher salt to taste. Cover and simmer three minutes or until chicken is done.
Serve with a rice pilaf or an aromatic rice such as Jasmine or Basmati, and a simple tossed green salad.
Recipe by Me, 23 April '02
SEVENTY-SEVEN??? Woo Hoo! You ROCK girl! Love your recipes, love your advice and (pss - don't tell anyone - look left, look right - seven is my favorite number!) token candle are better after 20 years anyway - they set off the fire alarm!
Enjoy your day and I've got this recipe, for sure!
Thank you, Gretchen! It was interesting waking up this morning. The very first thought that popped into my head was, "Oh my god, I'm SEVENTY SEVEN!" In all of those 77 years, I have NEVER thought about how old I am when I first wake up. When I was about twelve (and a budding smart ass), I thought I would rattle my beloved grandmother's cage (she was my favorite relative in all the world!) by asking her what it feels like to be old. Instead of smacking me and telling me I was "cheeky," she thought a minute, then said, "You know, in your mind you can be five or twenty five or whatever age you feel like being, but with time it is your body that ages and betrays you." I think about that conversation every birthday and realize how very wise she was. You don't have to get old if you don't look in mirrors! '-)
What a great way to spend a birthday Caroline1. You sound like a great lady with a wonderful sense of humour. Your friends must be very lucky to be in your circle.
Lunch sounds wonderful. Although I'm not a big fan of zucchnini I just may take you up on it. I'm thinking of subbing snow peas - what do you think? And not familar with candied pineapple - would fresh suffice?
Have a wonderful day and enjoy your celebrations.
Thank you! It's been a diet buster. Birthday cake, lots of butter and avocado for supper. Eat, drink and be merry for tomorrow we shall DIET...!!! '-)
Oh my. The site seems to have gone all wonky again after all of these months of it behaving. The above was in response to critter101. Sorry, critter, and thanks again for the birthday wishes.
millygirl, the snow peas might prove interesting. If you try it, let me know how it works out. On the other hand, I had NO IDEA Rosie hates zucchini. She told me while we were eating. She was on her third helping when she 'fessed up, then asked for the recipe. If you've ever had a modern fruitcake, you've probably had candied pineapple. My bag labels it as "dried pineapple." I don't know why you couldn't use fresh or canned, except that it wouldn't be quite as sweet as the dried/candied. It's the natural sugars in the candied/dried pineapple that help thicken the sauce, but you could use a cornstarch slurry to compensate, and maybe a bit of honey or sugar. Or not. Since you've never had it before, you wouldn't miss the sweetness from the dried pineapple. Thank you for the birthday wishes, and let me know how the snow peas work. '-).