Remember when I said Dinner Tonight by Yours Truly would be out Sept. 6th?
I was terribly mistaken, and I do apologize most humbly. Will you forgive me?
It’s not available September 6th for iPad/iBooks, it’s available TODAY!
*Releases party balloons and glitter*
And just $1.99!
Guess who’s cookbook is being published for iBooks by Apple? Yep, that’s right!
It should be available Sept 6th! And here’s the best part, it’s only $1.99.
You can get it now as eBook from Blurb if you don’t have iBooks
While we’re on the subject, my first book The Family Table is already available!
Simply open the iBooks app on your iPad and search Kathleen Rear.
Handy format, easy, delicious recipes! That my friends is a win, win, win!
Toppings as you like:
Place the chicken breast between two pieces of cling film and pound until a uniform thickness. About 1/2 inch.
Discard the cling wrap and sprinkle with the olive oil, salt and pepper.
Heat your gas grill to medium, about 400 degrees. Place the chicken on the grill for 3-4 minutes a side.
Cover loosely with foil and let rest for 5 minutes.
This is a great busy day recipe because it’s just browning meat and then opening a jar. If you substitute shrimp for the chicken it’s even quicker!
Pineapple Chicken w/ Rice.
2 lbs Boneless, Skinless, Chicken Thighs
Salt and Pepper
2 tablespoons Olive Oil
1 cup Pineapple Preserves
1 cup Orange Juice or Water
1 teaspoon Red Pepper Flakes
2 Cinnamon Sticks
1 tablespoon Grated Fresh Ginger
1 cup Fresh Pineapple Chunks
1 tablespoon Fresh Chives
Cut the chicken into strips and season with salt and pepper. Add olive oil to a large saute pan and brown on medium high for about 10 minutes.
Add the pineapple preserves and orange juice and stir until the preserves are melted.
Add the red pepper flakes, cinnamon sticks, and ginger. Stir, reduce heat to low and cover. Simmer for 15 minutes or until chicken is cooked through.
Uncover and turn the heat up to high, reduce the sauce for 5 five minutes.
Add the fresh pineapple chunks and chives for garnish.
Serve over jasmine rice or ramen noodles.
Oh! and here’s a really easy way to make perfect rice every time!
2 cups Jasmine Rice
1 teaspoon Salt
Bring 2 quarts of water to boil. Add salt. Add rice. Boil rice until almost done. (Cooking time will vary) It should be a little undercooked in the middle.
Drain rice in a small colander then place the colander into the now empty and still warm cooking pot.
Cover the pot and colander with a clean dry kitchen towel and set aside for 10 minutes. Fluff with fork for serving
Tip: you can make the rice as far ahead as 30 minutes.