I found this recipe one day while I was checking out a new blog. It is very familiar to my sweet and sour pork recipe so I had a good feeling that Alan would like it. He loves pineapple so I knew I couldn’t go wrong. This is a great weeknight meal, quick and easy to make and something a little different to steer away from the mundane.

I plan on adding this to our meal rotation but next time I’ll add a little more pineapple, juice and I’ll thicken the sauce a little bit more with the cornstarch slurry.

Chinese Pineapple Chicken

Ingredients for Chicken:

2 Chicken breasts

2 Tbsp. soy sauce

1 tsp. sesame oil

1/4 tsp. pepper

1 egg

3 Tbsp. flour

3 Tbsp. cornstarch

corn or canola oil for frying
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Ingredients for Sauce:

1 cup pineapple chunks

1 cup pineapple juice

1/4 cup brown sugar

1 Tbsp. cornstarch

1 Tbsp cold water

1 Tbsp soy sauce

Cut chicken breasts into chunks and add into a medium size bowl. Add soy sauce,sesame oil, pepper and egg. Cover and let marinate in fridge for at least 2 hours.

Add flour and cornstarch to chicken to create a thick batter. Heat oil in large frying pan on medium high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil and place onto plate lined with paper towel,s

In medium saucepan, combine pineapples and pineapple juice. Bring to a boil then add brown sugar and soy sauce, and simmer for 5 minutes.

In a small bowl, mix cornstarch and very cold water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Serve with steamed white rice.

Source: Soupbelly

The day after I made bruschetta I was meeting my mom for a tour of The Wedding Cake House. It’s an old, famous house here in town and they had opened it up for tours with all proceeds going to the local food banks. Afterwards, we were going to go and have a picnic. We finally had a nice, sunny day that wasn’t 90 degrees. I had been waiting to take my daughter out and let her stretch out on a blanket on the grass!

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I also brought along a couple of slices of the Chocolate Honey Almond Tart to satisfy the sweet tooth. It was a good day 🙂

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We celebrated my mother’s birthday a few days late this year and it happened to fall on the last day of Summer. It was an overcast day but we had to take advantage of it since it was going to be one of the last warm days here in Maine. We decided to head to The Lobster Shack in Cape Elizabeth by Two Lights State Park. The view is amazing, panoramic views which include two lighthouses, and the food is delicious! You can’t ask for anything else as you sit and enjoy delicious seafood and a whoopie pie while sitting on a picnic bench looking out at this!

It started to drizzle as we were finishing so Caroline didn’t get to come out and play but she enjoyed being tucked into the beach rose bushes to protect her from the breeze and she loved watching the seagulls and whirly gigs. No recipes here, just a little ode to the simple, beautiful things in life! Maine is known as Vactionland and “How Life Should Be.” On days like this, it’s hard to disagree!

I decided our second vegetable we would try would be sweet potato. You always hear that all babies loves sweet potatoes. Heck, I love sweet potatoes! This was even easier to make than the butternut squash and Caroline loved it!

Sweet Potato Puree

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Clean potato well and wrap in tin foil. Bake at 375 degrees for 30 minutes or until done. Remove all potato from skin and place into a food processor. Puree until smooth;adding formula/breast milk/water until desired consistency is reached. To freeze, pour into an ice-cube tray and cover with a lid or plastic wrap. Remove once frozen and place into a freezer safe bag.

Two potatoes made 18 oz of puree.