We are so ready for the flavors of spring! This delicious menu pulls together all the fruity, savory, citrus-y aspects of warm weather dining we love. Yum, y'all!
Slow Cooker Hawaiian Chicken
4 chicken thighs (bone-in and skin on)
2 cups pineapple cut into 1″ chunks
1 yellow onion, cut into 1″ chunks
3 tablespoons honey
2 tablespoons soy sauce
½ cup dark brown sugar
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame seeds, optional
1 tablespoon cornstarch
1 red bell pepper, cut into 1″ chunks
parsley, for garnish
Using a skillet, brown your chicken thighs on both sides for 3-5 minutes over high heat and set aside. Add the pineapple and onion to the bottom of the slow cooker. Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker. Carefully add the chicken thighs back into the slow cooker. Cook on low for 5 hours or on high for 3 hours Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes. Serve over white rice and garnish with chopped fresh parsley.
1 pound fresh asparagus, ends trimmed
6-7 slices bacon
1/4 cup brown sugar
2 T. butter
1 T. soy sauce
1 garlic clove, minced
Preheat oven to 400 degrees. Divide asparagus into five or six bundles and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a baking dish. Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat. Pour this mixture over the asparagus bundles and place the dish in the preheated oven. Bake for about 20 minutes, then increase the heat to broil and bake for 5 minutes watching carefully and turning often, until the bacon is crisp. Remove the toothpicks before serving.
Coconut Lime Tartlets
1 box puff pastry sheets, thawed
1 (14 oz) can coconut milk
1 (3.4 oz) box instant vanilla pudding
1 big lime (to yield 1/4 cup fresh juice and zest)
Zest the lime and set aside. In a mixing bowl, add the coconut milk. Use an electric mixer to whisk the coconut milk until frothy. Add the lime juice, half the lime zest, and the instant pudding. Beat for 2 minutes. Cover bowl and chill for 1 hour.
Preheat oven to 400F. Lay out the puff pasty. Using a 3-1/2 inch biscuit cutter, cut out circles of puff pastry. Use a 2-1/2 inch biscuit cutter to then score each puff pastry circle, pressing down but not going completely through. This creates a "lid" for the pastry rounds that will later be removed. Cook the pastry rounds for 15 minutes or until puffed and golden. Remove from the oven and gently use a very sharp paring knife to pry off the tops ("lids") of the pastry cups. You can then use a spoon to finish each "cup" of the puff pastry to hold the filling. Allow the pastry to cool completely.
Load the coconut lime filling into a large plastic bag. Snip a corner off, and pipe the filling into the pastry cups. Top each tart with a dollop of whipped cream and a sprinkling of fresh lime zest.
Recipe credits: Get in my Belly, Life Love and Good Food, Erica's Recipes