DO NOTHING CAKE - served by Shari

DO NOTHING CAKE - served by Shari

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 ounces crushed pineapple, undrained

Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup shredded coconut
1 cup nuts (walnuts or pecans)
1 tsp vanilla
Cool whip or Ready-Whip

DIRECTIONS:
Place cake ingredients in a bowl and mix with a spoon.
Pour batter into a 13x9 inch cake pan
Bake at 350 degrees for 35-40 minutes.

For icing: Mix butter, sugar, and evaporated milk together in saucepan. Cook over medium heating until a little thickened (five minutes at the most)
Remove from heat and add coconut, nuts, and vanilla.

Pour over hot cake.

Serve with whipped cream/

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE

Ingredients:
1 medium eggplant, diced
2 small zucchini, diced
4 plum tomatoes, chopped
1 large red onion, chopped
1 cubanelle chili pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic,crushed
Thyme to taste
Rosemary to taste
Extra Virgin Olive Oil (evoo)
Salt and Pepper

Directions:
Preheat oven to 450 degrees. Place chopped vegetables and herbs onto a rimmed baking sheet. Drizzle with enough evoo to coat. Season with salt and pepper.
Roast just until tender, about 18-22 minutes.

HONEY POLENTA

Ingredients:
1 1/2 cup milk
1 1/2 cup chicken stock
1 cup polenta
1/2 cup grated parmigiana-reggiano
2 TBS Honey
2 TBS Butter

Directions:
In a large saucepan heat milk and stock. Whisk in polenta and cook, stirring until creamy and thick. Turn off heat and stir in cheese, honey, and butter.  Season with salt and pepper.

Serve the ratatouille on a bed of the polenta.

"HULI HULI CHICKEN" by Shari

"HULI HULI CHICKEN" served by Shari

Ingredients:
4 lbs boneless skinless chicken thighs or breasts.
1 Cup Pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 tsp fresh grated ginger
1 1/2 tsp minced garlic
Chicken thighs or chicken breasts

Combine ingredients.

Use 1/2 of the mixture over chicken as a marinade.
Use the rest to baste chicken and pineapples as they are grilled.

Grill marinated thighs six minutes per side or breasts about four minutes per side. Brush with reserved marinade as you grill.

Be careful not to cross-contaminate with grilled pineapple.
Use a separate bowl of sauce to brush chicken and pineapple.

BUNKO MENU IDEA

Served by Shari in February 2018

This Hawaiian themed meal was so fun for a cold wintry night. And the food. OH MY... THE FOOD.  So good!

MENU: 
* indicates recipe is posted on this site

Green chop salad with Caesar dressing and wonton topping
Roasted Ratatouille with Honey Polenta*
Fresh pineapple slices
Huli Huli Chicken*
Do Nothing Cake*