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Three Ingredient Pineapple Thai Chicken, a slow cooker meal

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We have made this delicious dish a couple of different ways, one is with crushed pineapple and the other is with slices of pineapple. Each version is delicious, and each has a slightly different personality. When made with crushed pineapple, there is pineapple in the sauce. When made with sliced pineapple, the sauce is smooth and totally delicious!

Three Ingredient Pineapple Thai Chicken

Three Ingredient Pineapple Thai Chicken, made with crushed pineapple is not pretty, but it is darn good! We had some crushed pineapple left over from the Best Carrot Cake, so my frugal side took over and this chicken dish was born.

During baking the delicious sauce forms. It is not too sweet or too hot, just right to dip crusty bread or drizzle on your favorite cooked grain.

Three Ingredient Pineapple Thai Chicken. Easy and delicious! You may use slices or crushed pineapple.
Three Ingredient Pineapple Thai Chicken. 

Three Ingredient Pineapple Thai Chicken
by the seat of my pants
serves 4-6
RV Kitchens, bake in a 350-degree oven 45-55 minutes or until tender.


6-8 skinless boneless chicken thighs
1 - 8 oz can crushed pineapple (we use juice pack)
1/2 - 3/4 c sweet red chili sauce (the more you use, the "warmer" the sauce will be)

Arrange chicken thighs in the bottom of the slow cooker overlapping if necessary (this works great in a 9X13 size).


Divide the pineapple and the juice evenly over the thighs, then drizzle the red chili sauce over evenly.

Cook on low, 41/2 - 6 hours or until done in your cooker.

Fork tender and delicious!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
full plate thursday @ miz helens
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
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Best Carrot Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The Best Carrot Cake, moist until gone! Delicious!
The Best Carrot Cake.

My daughter is the cake maker/baker. She has made many cakes, by special request and special order. To offer you a peek, check out the the following.....

This cake to put away safely (in the freezer) for the first-anniversary celebration. 

This cake to welcome a new baby.

This cake to honor the request for a themed birthday party. 

She knows cake and has a great imagination to bake what is needed and wanted by those friends requesting a cake. So obviously when she says this is her go-to carrot cake, my ears are at attention because I love carrot cake!

I did not make this cake, but I did get to eat this cake and it deserves a spot here on the blog, because it will be baked in my kitchen, as soon as I have one again! This is one of those cakes that takes nothing more than a wooden spoon to get it in the oven. 

Made for Valentine's Day, using heart-shaped layer pans.

Best Carrot Cake (recipe # 9280)
adapted from: Recipezaar
makes either a 9X13 sheet cake or a 2-layer cake

2 c four
1 t baking soda
1 t cinnamon

3 eggs
1 3/4 c sugar
1 c oil
1 t vanilla 

2 c grated carrots
1 c walnut pieces
1 c chopped (crushed pineapple, drained) pineapple

Combine flour, soda, cinnamon, set aside. 
In a large bowl, combing eggs, sugar, vanilla and oil. Beat well. Stir in flour mixture, a little at a time until well blended. 
Stir in carrots, pineapple, and walnuts, mixing evenly.
Pour into prepared 9X13 pan or 2 layer pans.
Bake at 350 30-35 minutes for layers or 45 - 50 minutes for the 9X13 or until cakes tests done in your oven. 
Let cool 10 minutes, turn out onto a wire rack to cool completely. 

Best Cream Cheese Frosting
adapted from: countless versions!

1 - 8 oz package of cream cheese, softened to room temperature
1/2 c butter softened to room temperature
2 t vanilla
4 c powdered sugar (you may not need all the sugar, start with 3 cups)
additional walnuts if desired

Cream together cheese and butter, add vanilla along with 3 c powdered sugar beat well for 5-10 minutes until very glossy and creamy. Add additional sugar if mixture seems too thin. Spread between and on top of cake. Top or decorate with additional walnuts if desired. 
Important: you will have more frosting than you need, spread it between graham crackers! 

This cake stays fresh until gone, it is delicious to the last bite!

Enjoy!

Another delicious dessert, from my daughter's kitchen.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
7

A brief list of rambled about topics including moving, food and not cooking in one's own kitchen!

We are in the final stages of the slow crawl to purchase our home on the peninsula and get moving! And today it was discovered that we will need one additional (last?) test/report to complete that process, but we may not close on the original closing date. Luckily we have a home to live in, so this is but a bump in the road for us. Maybe it was province when we scheduled out the actual move, after all!


Right now I am sharing my daughter's kitchen, but have none of my usual tools to work with as they are all in storage. I have thought that possibly this might be the reason for my lack of posting. But it is not. I figured it out when I deleted an as yet unpublished post. The simple reason is that I/we are eating differently. A delicious, healthier, better different.

While I have not take a sworn oath or pledged to eat in a certain style, there has been a slow change taking place for the last few years. We will always eat everything, because we are in fact omnivores and I see no change coming our way. But I have been returning to whole foods for some time now and I feel the better for it. Whole grain breads and pastas, more legumes and vegetables of all kinds. Fruits as desserts with dessert being (as it should be) appreciated rather than expected.


When I was a kid, we did not regularly keep ice cream in the house. Ice cream was a place, "Let's hop in the car and go for ice cream!" Going for a drive and stopping for ice cream was a favorite way to end our Sunday's. It was a celebration of the new week before us and a fun way to end the day. As I have written before, my family's Sunday dinners were the memories I based my own Sunday dinners on. Sundays have always been a special day in my life, for family times.

I have also become fascinated with recipes from years ago. Simple ways to cook, using the foods that you grew, to serve the family you love. I cannot help but think that busy farm women had a great many delicious, quick, simple recipes that they used over and over again. I hope to gather and use these recipes, sharing the best of them here.


And the final item to share, while spring is beginning to burst out all over here in Vancouver, I apparently fell victim to influenza. It is my way actually. After spending winter keeping it at bay, if it is stronger, I will get this year's it, when winter is almost over. So not much has changed there! My work place is in tatters, as we have all fallen throughout the winter.

And that about brings you up to date, thank you for stopping by!


If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
 

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Black Eyed Pea and Tomato Salad

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…



When I was thumbing through this cookbook, this salad caught my eye. I love black eyed peas and let's see what else, well I guess I just love those peas! Now I did take a bit of liberty with the recipe, but that will happen in any kitchen when we cook with what we have, especially in the winter months. While this salad would be visually stunning made with heirloom tomatoes, it is beautiful and delicious, exactly the way I made it.

I am looking forward to making this again with some tomatoes from the garden.

This comes from Tyler Florence, and his Stirring the Pot cookbook. Today these little red jewels will have to do. But I do see this happening again in the summer with home grown beauties.............

Black Eyed Pea and Tomato Salad
Black Eyed Pea and Tomato Salad

Black Eyed Pea and Tomato Salad
adapted from:  Stirring The Pot
Serves 4-6

4-6 heirloom tomatoes, sliced thick
OR
2 cups cherry or grape tomatoes cut in half
2 c canned black eyed peas, drained well
1/4 c quick pickled red onion
2 T brine from quick pickled red onion
1 t red wine vinegar
1/4 c olive oil
salt and pepper
fresh minced parsley

Note:  you may substitute 1/4 c chopped red onion and 1 T red wine vinegar for the quick pickled onions and pickling brine.

Combine the peas with the onion, brine, vinegar, olive oil, salt and pepper. Stir well to coat.



Place tomatoes in bottom of small serving dish, add peas and the dressing mixture.

Top with parsley. Let stand until serving time.


when ready, toss gently and serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
cookbook count down @ kitchen flavours
hearth and soul @ apriljharris.com
8

Happy Valentine's Day and Happy Anniversary to us!


We are celebrating today, however so quiet. In all the hustle and bustle of purchasing a home at the coast and the endless details of actually moving, we have succumbed to the flu, of all things.

Life will return to normal, even if a new normal for us, soon. We close on the 29th of February and have help and trucks lined up for the 11th of March. We will go over the weekend before and do a bit of painting and cupboard cleaning so we can move in and be settled that weekend of the 11th.

I have a list of our belongings and each room they belong in, so that as the trucks are unloaded we might just move it once! Except for a new bed we are just picking up our life and settling it in a new home, no other changes.

There will be garden beds to build and plants to transplant, but when the dust settles, it will be just like always, family, home and food.

And we thank you for your visits!

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
2

This and that from far and wide February 2016

Hello, we hope your week is going great on this first day in February. Take a look at what friends and other blogger are cooking up currently or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


 Photo courtesy of One Crazy Cookie

Luscious Lemon Bars. Nothing if more enjoyable in the winter, than a citrus recipe. These cookies are like sunshine in a pan, with a really easy crust, I can't wait to make them. 

Photo courtesy of Little House Living

Five homemade salad dressing recipes, maybe a new one to enjoy. Fresh, homemade salad dressings are high on my list of recipes to collect. From the store, it is expensive and I don't always want to eat something on that list of ingredients!

Photo courtesy of The kitchn

Have you heard about Tomato Soup Cake? This is an oldie but a goodie! Have you tried it? Tomato Soup Cake is delicious. I remember it well from my childhood, which will tell you how old this recipe is!

Photo courtesy of Couscous & Consciousness

Feta cheese and preserved lemons, sound intriguing. And since I have developed a deep attachment to Feta cheese, I really must give this a try. 

Photo courtesy of DIY Natural

Homemade naturally sweetened truffles brought to you just in time for Valentine's Day. Truffles made with everyday ingredients are even better.  


Previously from Our Sunday Cafe:

January 2016

December 2015

November 2015

You may also enjoy these from such a busy backyard:


January 2016

December 2015

November 2015

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
 
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