Delicious

The weather has been so wonderful, I kind of feel like I've been on Spring Break. So, when I saw Giada making this tropical drink and dinner I decided I needed to make it for dinner on Sunday.

RECIPE

1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups) I used 1 (20oz can of chunk pineapple)
1 1/4 cups light rum (I omitted this so kiddies could have some)
1/2 cup agave nectar
1/4 cup fresh lime juice (from 2 to 3 large limes)
2 cups ice
1 (1 liter) bottle ginger ale
Directions
Garnish: 2 limes, cut into wedges
Special equipment: a 60-ounce pitcher
In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale.
Pour the cocktail into glasses and garnish with lime wedges

I'm always looking for meat that Amelia will eat so I thought that this would be sweet and she would eat it. She loved the chicken and even asked for seconds!! I didn't add the red pepper flakes. I imagine you could use chicken breast. I used drumsticks because kids love drumsticks.

RECIPE

3/4 cup pineapple juice
1/3 cup reduced-sodium soy sauce
1/4 cup sweet Marsala wine
1/4 packed cup light brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
2 tablespoons chili powder
1 to 1 1/2 teaspoons crushed red pepper flakes
3 pounds chicken drumettes
Vegetable oil cooking spray
Kosher salt
1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
1/4 cup chopped fresh cilantro leaves
Directions
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

Giada is one of my favorite chefs and her recipes never let me down. I know that if I want something good I should go right to her recipes!! Thanks Giada, for making me look like a rock star on Sunday.

I hope you all had a great weekend.

XOXOXOXO