Cooking Lessons for Dad

Cooking Lessons for Beginners

Pineapple Chicken Salad

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Love Chicken Salad? Trying to eat healthy? Try this easy, tasty, Pineapple Chicken Salad recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious, fresh Pineapple Chicken Salad.

Watch this cooking video and make this tasty Pineapple Chicken Salad recipe today!

Yield: 4 servings

Pineapple Chicken Salad

Ingredients

  • 1- 2 teaspoons butter
  • 8 ounces cooked chicken, strips or cubed (about 2 cups)
  • 1/4 cup soy sauce (low-sodium)
  • 2 cups celery, chopped
  • 20 ounce can pineapple chunks, drained
  • 1/2 - 3/4 cup red onion, chopped
  • 1/2 cup chopped almonds, toasted or raw
  • Pepper, fresh ground (to taste)
  • 4 cups salad mix or chopped lettuce

Instructions

  1. Soak the chicken in soy sauce at least 5 minutes.
  2. Heat butter over low heat in a skillet.
  3. Add the chicken and soy sauce. Heat over low to medium heat. Stir occasionally and turn the chicken to heat through from all sides.
  4. When the chicken is hot throughout, add the celery and cook until the celery is hot (about 3 - 5 minutes).
  5. Add the chicken and celery mixture to a medium bowl.
  6. Stir in the pineapple chunks, red onion, almonds and pepper.
  7. Chill for later or serve at once. Top salad mix or chopped lettuce with pineapple chicken mixture.
  8. Enjoy!

Notes

You can also use raw chicken and cook it in a skillet . Make sure the chicken is fully cooked. Cook enough raw chicken to make 8 ounces of cooked chicken.

You can save time by chopping the celery and onion when the chicken is soaking.

If desired, serve the Pineapple Chicken Salad with an additional salad dressing of your choice.

See a cooking demonstration of this Pineapple Chicken Salad recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Roasted Parmesan Green Beans

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Try this Easy, Healthy Roasted Parmesan Green Beans recipe for dinner! Looking for more healthy vegetable recipes! I think you will love this tasty Roasted Parmesan Green Bean recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious roasted vegetable recipe!

Watch this cooking video and make these tasty Roasted Parmesan Green Beans for dinner tonight!

Yield: 4 servings

Roasted Parmesan Green Beans

Ingredients

  • 1 pound green beans, fresh, trimmed
  • 1/4 - 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper, fresh ground (to taste)
  • 1/2 teaspoon Kosher salt (or to taste)
  • 2 tablespoons Parmesan cheese, grated
  • 1 - 2 teaspoons olive oil

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with foil.
  2. Rinse and dry the green beans.
  3. In a small bowl, mix together the garlic powder, pepper, salt and Parmesan .
  4. Lay the green beans on the baking sheet.
  5. Mix together the oil and green beans so the beans are coated with oil.
  6. Toss the green beans and spice mixture together.
  7. Spread the green beans evenly on the baking sheet. Avoid overlapping.
  8. Roast 15 - 20 minutes (or until desired doneness), stirring half-way through.
  9. Add more salt or pepper if desired. Serve.

Notes

You can add the Parmesan cheese with the spices before roasting or sprinkle the Parmesan when they are done.

Instead of foil you can use parament paper or spray the pan with cooking spray.

I use my hands to mix the green beans with the oil and spices. Messy, but fast!

Adjust the spices to taste.

Bake the green beans to your desired darkness and doneness.

See a cooking demonstration of this Roasted Parmesan Green Beans recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Baked Corn on the Cob

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Love Corn on the Cob? Hate husking it and dealing with all that stubborn silk? Karen Breyer and her dad will show you the easiest way to cook and husk corn with this oven method! The corn comes out so tasty and perfectly cooked!

This Baked Corn on the Cob recipe is the easiest method to cook corn on the cob. You don’t need to take time husking it and trying to get all the silk off. You can bake the corn with the husk on and it will peel right off after it is cooked. You can even use the husk as a handle. Cooking Corn on the Cob this way is so easy and it’s fun to eat too! Watch this cooking video and Bake Corn on the Cob tonight!

Yield: 4

Baked Corn on the Cob

Ingredients

  • 8 ears corn, unhusked

Instructions

  1. Preheat the oven to 350 degrees.
  2. Trim any loose pieces from the corn husks. Keep the husks unopened so they completely cover the corn.
  3. Stack the corn on cookie sheet or directly on the oven rack.
  4. Bake corn for 30 minutes.
  5. Remove the corn from the oven. Pile the corn on a platter or large bowl.
  6. Each person can peel back the husks and use it as a handle. Enjoy!

Notes

You can adapt this recipe to vary the number of servings. Prepare 2 ears of corn per person.

See a cooking demonstration of this Baked Corn on the Cob recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

California Pork Tenderloin

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Yield: 8

California Pork Tenderloin

Ingredients

  • 2 pounds pork tenderloin
  • 1/4 - 1/2 teaspoon garlic powder
  • Kosher salt (to taste)
  • Pepper, fresh ground (to taste)
  • 2 - 3 teaspoons olive oil
  • 1 teaspoon garlic, minced
  • 1 1/4 cups green pepper, thinly sliced
  • 1 1/4 cups yellow pepper, thinly sliced
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon ginger, ground
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/2 cup green onions, sliced
  • 1/2 cups cilantro, chopped (or to taste)

Instructions

  1. Sprinkle pork with garlic powder, salt and pepper.
  2. In a skillet heat oil over medium heat. When oil is hot, add the pork and cook it for 15-20 minutes, turning occasionally.
  3. Add the minced garlic and peppers. Cook about 3 more minutes.
  4. Stir in the tomatoes, ginger and red pepper flakes.
  5. Continue to cook until the pork is no longer pink in the center.
  6. Stir in the green onions and cilantro. Heat until hot.
  7. Cut pork in 1 inch slices. Serve over rice, quinoa or couscous.

Notes

You can use 1 tablespoon minced ginger in place if the dried.

Adjust the amount of spices and peppers to your taste.

© Karen Breyer

 

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