We had some left-over pineapple from our Pineapple Rice, so we threw together some salad dressing with the remains. It's pretty tasty and summery.
Here's what you need:
1/4 cup crushed pineapple in juice (or just 1/4 cup pineapple juice)
3 Tbsp red wine vinegar
1/4 cup olive oil (or more or less to your taste)
Kosher salt and black pepper to taste
Here's what you do:
Combine the pineapple, vinegar and some salt and pepper in a medium bowl. If you want to use actual pineapple pieces, but don't want chunks of pineapple, put it in a blender and drizzle the olive oil in.
Whisk in the olive oil. You don't actually have to measure it out, just drizzle from the bottle. We measured just to get the proportion you need. If you like your dressings with a little more vinegar taste, add less olive oil. If you don't, add more.
Whisk vigorously to emulsify.
Add any more salt and pepper to your liking. Pour into a jar, or toss in a salad.
Enjoy!
This recipe is yet another that comes from our reluctance to go to the grocery store. We scrounged around in the fridge and cabinets until we found enough things that would go taste good together. You can adjust the heat of the tenders as you wish. We put a whole bunch of cayenne in because, well, the citrus honey mustard has a cooling effect. And, we love to spice things up every once in a while.
Here's what you need:
Chicken:
1 lb chicken tenders
2 Tbsp chili powder
1 Tbsp cayenne (this is where you may want to cut it back)
Citrus Honey Mustard:
1/2 cup mayo (NO MIRACLE WHIP HERE!)
2 Tbsp yellow mustard (or dijon would work here too)
3 Tbsp honey
Juice of 1/2 lemon
1-2 Tbsp Orange Juice
Here's what you do:
2-3 hours before you want to eat, mix up your honey mustard. You want it to be able to sit in the fridge for a while.
Combine mayo, mustard, honey and lemon juice in a small bowl. Give that a good stir.
Slowly add in the orange juice until you reach the consistency that you want. If you're using as a dipping sauce, keep it a little thicker. If you're using as a salad dressing, thin it out a bit more.
Mix that all together and then pop it into the refrigerator for 2-3 hours. If you're making the day before, cover tightly.
About 20 minutes before you want to put food on the table, either fire up your grill, or in this case grill pan, and let it heat to medium. Spray down with grilling spray or cooking spray.
Mix the chili powder and cayenne either on a plate or in a long, flat dish.
Roll the thawed chicken around in the mixture to coat it.
Throw them on the grill and resist the urge to move them around a ton. Let them cook until the internal temperature reaches 170 degrees F.
Pull off the grill and portion out your citrus honey mustard into little bowls.
Enjoy!
