Hawaiian Chicken with Fancy Rice


3 Chicken Breast (Cut in half yielding 6 pieces)

6 Thick Slices of Hickory Smoked Bacon

1 Cup of Sweet Red Peppers (Chopped)

1 Large Jalapeno (Chopped)

½ Teaspoon of Crushed Red Pepper

½ Cup of Green Onions (Chopped)

1 Cup of Asparagus (Cut into 1 inch pieces)

1 Cup of Curly Parsley (Chopped)

1 Cup of Shredded Carrots (Chopped)

1 Cup of Smoked Ham (Chopped)

6 Fresh Pineapple Slices (Sprinkled with 1 Tablespoon of brown sugar and ½ Teaspoon of pepper)

2 Cups of Parboiled Rice (Cook as directed using Chicken Stock in place of water.)

2 Tablespoons of Olive Oil or Vegetable Oil

2 Tablespoons of Soy Sauce


Hawaiian Glaze - (Combine all ingredients and stir together)

1 Tablespoons of Soy Sauce

2 Tablespoons of Brown Sugar

2 Tablespoons of Orange Marmalade

½ Teaspoon of Kosher Salt

½ Teaspoon of Pepper

½ Teaspoon of Cayenne Pepper

¼ Teaspoon of Cinnamon

Prep: All veggies chopped into small cubes.


(Grill should be at a medium high heat.)

Season Chicken halves with Salt, Pepper and Crushed Red Pepper Flakes. Cook on a grill at a medium high heat for 4 minutes on each side. Remove from grill. Sprinkle pepper on both sides of bacon then wrap around each piece of grilled chicken. Use a toothpick to secure bacon onto the chicken.

Make sure to sprinkle brown sugar and pepper on both sides of your fresh pineapple slices then place on the grill for 2 minutes on each side. Remove from grill and set aside.

Place bacon wrapped chicken onto the grill and brush with glaze, grill for 2 minutes. Turn chicken over…brush with glaze and grill for another 2 minutes. Remove from grill and set aside.

Fancy Rice:

In a large deep skillet or wok, at a medium high heat, add 2 Tablespoons of Olive Oil or Vegetable Oil and heat for 1 minute. Add all vegetables except for the parsley and green onions. Sauté for 5 to 7 minutes then add cooked rice and stir. Add about ½ Teaspoon of Crushed Red Pepper, 2 Tablespoons of the glaze and 1 Teaspoon of the Soy Sauce, ½ Teaspoon of Salt and ½ Teaspoon of Pepper to the rice and stir. Remove skillet or wok from the heat and stir in your parsley and green onions. Ready to serve!










Chicken Stir Fry



1 Pound of Chicken Tenders

1 Red Bell Pepper (Thinly Sliced)

1 Yellow Bell Pepper (Thinly Sliced)

1 Orange Bell Pepper (Thinly Sliced)

1/2 Cup of Frozen Sweet Peas (Rinsed)

2 Cups of Fresh or Frozen Broccoli

1/2 Teaspoon of Red Pepper Flakes

2 Teaspoon of Salt

1/2 Teaspoon of Black Pepper

1 Teaspoon of Fresh Ginger (Minced)

1 Teaspoon of Fresh Garlic (Chopped)

2 Tablespoons of Soy Sauce (Low Sodium)

1 Teaspoon of Sesame Seeds

5 Tablespoons of Extra Virgin Olive Oil or Canola Oil

Optional Ingredients

1 Cup of a Sprouted Multigrain Rice or your Favorite Rice or Noodles

Sliced - Carrots/Mushrooms/Onions/Scallions/Shrimp/Beef/Pork


1. Slice your Chicken Tenders into small strips. Place them into a bowl and pour 1 Tablespoon of Olive Oil, Sesame Seeds, Salt and Pepper. Cover and allow to marinade for at least 30 minutes. Prepare your rice according to the package directions.

2. Thinly slice your Red, Yellow and Orange Bell Peppers, mince your ginger and chop your garlic...Set to the side.  Rinse and drain your peas. 

3. You'll use a high heat when stir frying.  Everything will cook quickly.  This is a good time to heat your wok or skillet to a high heat and add 2 Tablespoons of Olive Oil.

4. Once your wok or skillet is heated add your Chicken Strips and cook on high for 3 to 5 minutes.  Once they are cooked remove from wok or skillet and place on the side. You do not have to clean or rinse your wok or skillet before adding your vegetables.

5. Add 2 more Tablespoons of Olive Oil to your hot wok or skillet then add the Red, Yellow and Orange Bell Peppers, 1 Teaspoon of Salt, Ginger and Red Pepper Flakes. Stir Fry on high for 2 to 4 minutes then add your peas, broccoli, chicken and soy sauce and stir fry for an additional 2 minutes. Remove from heat and serve over a bed of your favorite rice or noodles.

Try my recipe then come back to share your experience with us...Enjoy!

Rosemary Roasted Chicken



Rosemary Roasted Chicken


1 Whole Chicken

1/4 Cup of Fresh Rosemary

2 Leaves of Fresh Sage or 1/4 Tsp of dried Sage

1/2 Cup of Extra Virgin Olive Oil

2 Tsp of Kosher Salt

2 Tsp of Fresh Cracked Black Pepper



1. Chop your Rosemary and Sage.....place in a small bowl. Add 1 Tablespoon of Olive Oil, 1 Teaspoon of Salt and 1 Tsp of Pepper. Stir all ingredients together. 

2. Remove the backbone from your whole chicken.  Carefully lift skin over both breast portions to add the olive oil and herb mixture. Place the herb mixture deep under the skin, being careful not to completely remove the skin. Add an additional tablespoon of olive oil under each beast portion. This will add extra moisture and prevent the breast from drying out.

3. Turn the chicken over and add any left over herb seasoning under the skin of the legs and thighs and lightly salt and pepper. Place chicken in baking dish with breast portion side up. Drizzle the remaining portion of olive oil over the top of your chicken and season with remaining salt and pepper.  Place chicken in the oven uncovered and bake for 45 - 60 minutes at 400 Degrees until golden brown and with an internal temperature of at least 165 Degrees (At thickest part of chicken making sure not to touch the bone.)  http://www.foodsafety.gov/keep/charts/meatchart.html

Pairs well with a Medley of Sprouted Whole Grain Rice

Try my recipe and come back to share your experience with us....Enjoy!