Lovin' From the Oven

Pineapple Sweet and Sour Chicken

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Seeing as how much I love my baked sweet and sour chicken, I thought I’d try another recipe with just a little twist– adding pineapple to the mix. I made this when pineapples were in season, so the pineapple that I used was juicy and sweet as can be.

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I don’t like pineapple on my pizza, so I don’t know why I thought I’d love pineapple in my food. This dish was good, but not for me. I don’t like to mix the sweet and salty when it comes to my main course.

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What do you think? Do you like eating pineapples on your dishes? If so, give this pineapple sweet and sour chicken a try.

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Pineapple Sweet and Sour Chicken

Ingredients

  • 4 chicken breasts, cut into 1 inch pieces
  • 1 cup cornstarch
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1 cup fresh pineapple chunks
    • For the sauce:
  • 1 cup sugar
  • 1/2 cup ketchup
  • 3/4 cup apple cider vinegar
  • 1/4 cup rice wine vinegar
  • 2 tbsp Worstershire sauce
  • 2 tsp garlic powder
  • pinch of salt
  • ground black pepper

Directions

  1. Heat oven to 400 degrees. Dip the pieces of chicken into the egg and then into the cornstarch.
  2. Put the oil into a large pan and then cook the chicken pieces until browned on the outsides.
  3. Place the cooked chicken onto a lined baking sheet (foil works great!) and add the pineapple chunks.
  4. Whisk all of the ingredients for the sauce together. Pour over the chicken and pineapple.
  5. Bake for about 40 minutes, gently moving the pieces around halfway through.
https://lovintheoven.com/pineapple-sweet-sour-chicken/

Salmon Patties

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On Tuesday, March 10th, it’s National Pack Your Own Lunch Day! I know, I know, there’s literally a day for everything, but it keeps my calendar fun. I try to pack my lunch as often as I can in order to save money and eat a little healthier. I know that whenever I buy my lunch, I don’t always choose the healthiest option.

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Now, Chicken of the Sea® has created flavored salmon pouches to make packing your lunches that much easier. I’ve always been a fan of the tuna pouches, but salmon is a game changer! They’re shelf-stable and naturally high in protein and Omega-3 fatty acids. My doctor just told me that I need to eat more of that in order to lower my cholesterol.

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The pouches come in a variety of flavors and are light, a cinch to open, and compact. They’ll fit in any lunchbox. I always take a couple on my work trips because they’re great to keep in my bag and easy to eat in a hotel room. Plus, I’ll actually feel full after eating it and stop my mindless snacking!

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In this case, I actually used the pouches to bake with. There’s a ton of recipe ideas on Chicken of the Sea’s website!

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The original recipe said to bake for 45 minutes, but I thought that was a little long. I think 30-35 minutes would have been more appropriate. It could have been my oven, though. Just keep an eye on your patties and make sure they don’t over bake!

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To help you “Pink Up Your Lunch,” I’m doing a giveaway sponsored by Chicken of the Sea with a “Pink Up Your Lunch” kit! The kit includes:

  • Samples of our Flavored Salmon Pouches (Barbeque, Lemon Pepper and Sweet & Spicy)
  • Chicken of the Sea Pink Collapsible Bento Box
  • “Pink Up Your Lunch” Lunch Pail
  • “Pink Up Your Lunch” T-shirt

Enter via the rafflecopter below:

a Rafflecopter giveaway

I’m also doing a separate giveaway on my Instagram, so head over there for another chance to win!

Recipe slightly adapted from Chicken of the Sea. I didn’t do the lemon sauce, but I did serve mine with a bit of tzatziki sauce on the side.

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Salmon Patties

Ingredients

  • 1 pouch (5 oz) Chicken of the Sea Premium Skinless/Boneless Pink Salmon
  • 3/4 cup milk
  • 1 cup soft bread crumbs
  • 1 egg, beaten
  • 1/4 cup finely chopped spinach
  • 1 tsp minced onion
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/9 tsp pepper

Directions

  1. Preheat oven to 350.
  2. Combine salmon, milk, bread crumbs, egg, spinach, onion, Worcestershire sauce, salt, and pepper. Mix well.
  3. Spoon into eight greased muffin cups.
  4. Bake for 35 minutes, or until browned.
https://lovintheoven.com/salmon-patties/

I received the products to review from Chicken of the Sea, but the opinions are expressed are my own.

Thumbprint Cookies

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We eat a lot of jam in my household… on toast, muffins, ice cream, and straight off of the spoon. I grew up eating these oval shaped, flaky, buttery, croissant-like cookies with a dollop of strawberry jam in the middle that came from a blue box. I have no idea what they are called, but that’s the kind of stuff dreams are made of. They might’ve been from France? Who knows.

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Since flaky cookies seemed a little challenging for me, I stuck to thumbprint cookies. That’s much more manageable in my little kitchen.IMG_4489

This Silpat perfect cookie sheet maps out where to place each dough ball. I usually fit twelve on a baking sheet, but apparently you can fit thirteen! Now, I can bake one extra cookie on each batch. I la-la-love my Silpat sheets. They make cleaning up and baking that much easier. The cookies practically peel right off and bake evenly. The baking sheet remains clean and wipes right down.IMG_4514

As for the jam, I stuck to strawberry preserves from Bonne Maman. Nothing beats strawberry in my book.IMG_4518

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The cookies are very tame on their own. I rolled them in some sugar prior to baking and they were still not very sweet. Thank goodness for that jam!IMG_4533

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I would’ve liked these cookies to be thicker than how they turned out. Perhaps a shortbread base would have been a better call than these soft sugary cookies. Next time.. I have so much jam to work with!IMG_4563

Recipe adapted from AllRecipes.

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Thumbprint Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling
  • 2/3 cup any flavor fruit jam (I used strawberry)

Directions

  1. Preheat oven to 325 degrees F. Line baking sheet with a silpat mat.
  2. Cream butter, sugar, and egg yolk. Add vanilla, flour and salt.
  3. Shape dough into balls and roll into the sugar. Use your finger or a the bottom of a wooden utensil to create a small dent in the middle of each cookie. Fill the indentation with jam.
  4. Place on cookie sheets about 2 inches apart. Bake for 15 minutes.
https://lovintheoven.com/thumbprint-cookies/

I received products from Silpat, Bonne Maman, and Le Creuset for this post. 

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