Back to those yummy mushrooms today, thanks to Lynnwood cook Billie Guentz, who says, “Here are belated recipes for portabellas that Nancy Thurmond was looking for. These are simple but great, low-cal and filling.”
Next, chicken’s always a great choice because everybody likes it, it lends it
self to lots of cooking methods, plus there are endless different recipes.
But here’s one I’ll bet you’ve never tried — it’s Everett cook Lavon Woodey’s tropical chicken.
“I have sometimes used pine nuts or toasted slivered almonds in place of the macadamia nuts,” she says.
Portabella mushrooms
1 large portabella mushroom per serving
About 2 teaspoons olive oil
1 slice favorite cheese per serving
Gently wash mushrooms; snap off and chop stems into small pieces. Put the oil in a large cast-iron skillet set over medium-low heat. Put mushrooms in pan, gill side down, arrange stem pieces around the side, and cook for about 3 to 4 pieces. Turn mushrooms over, spread stem pieces across the gills and cook another 3 to 4 minutes. (You can tell when they are starting to get done –they start to sweat.)
Put a slice of your favorite cheese on top and bake in a preheated 325-degree oven for about 3 to 4 minutes, until the mushrooms are tender and the cheese is melted.
Variation: Prepare your favorite cooked ground beef or ground turkey, garlic and onion recipe; add cooked rice, if desired. Prepare mushrooms according to above recipe, but do not add cheese or bake. After the mushrooms have been turned and topped with the stems, place portions of the beef or turkey mixture on top, cook for 3 to 4 minutes, top with cheese slice and bake as directed above.
Lavon’s tropical chicken
2 tablespoons lime juice
1/8 teaspoon ground cloves
4 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
Oil
Canned sweet-and-sour sauce (Contadina is good)
1 can (8 ounces) crushed pineapple, drained
1/3 cup chopped macadamia nuts
1/3 cup toasted coconut (optional)
In a gallon self-sealing plastic bag, combine the lime juice and cloves. Pound chicken breasts until they’re 1/4- to 1/2-inch thick. (If breasts are extra-large, cut in half before pounding.) Place chicken in marinade; seal bag and turn to coat. Refrigerate for 45 minutes, no longer. Drain.
In a small bowl, combine flour and salt; dredge chicken and brown in an oil-coated skillet. Put browned chicken in a single layer in a glass casserole. Cover with the sweet-and-sour sauce. Spoon pineapple over each breast and sprinkle with the nuts. If you like coconut, sprinkle breasts with the coconut.
Bake at 400 degrees 20 to 25 minutes.
Makes 4 servings.
To double recipe to serve 8, use a 9-by-13-inch baking pan.The next Forum will appear in Wednesday’s Good Life section.
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