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Trish Magwood is here with, 'In My Mother's Kitchen'

Trish cooks easy-to-make family recipes from her new book that are sure to connect family and friends over delicious meals.

Mom’s Zephyr Island Barbecued Pineapple Chicken

  • 18 pieces bone-in chicken (thighs, drumsticks, breasts)
  • Salt and pepper to taste
  • 1 ¼ cup (300 mL) brown sugar
  • ¾ cup (175 mL) soy sauce
  • 1 tsp (5 mL) ground ginger
  • 2 cloves garlic, peeled, halved and smashed
  • 2 cups (500 mL) crushed pineapple with juice
  1. Preheat oven to 400F.
  2. Wash chicken, pat dry and sprinkle with salt and pepper.
  3. In a medium bowl, whisk together brown sugar, soy sauce, ginger and garlic. Stir in crushed pineapple. Divide marinade between two 9- x 13-inch (3 L) baking dishes. Add chicken, flipping a few times to coat.
  4. Bake, covered, for 35 to 40 minutes or until juices run clear. Do not overcook. Turn chicken pieces over, then cool completely. Cover and refrigerate 24 hours.
  5. Preheat grill to medium high.
  6. Remove chicken from marinade and discard marinade. Grill chicken 5 minutes per side or until you have nice grill marks and chicken is warmed through.

Bo’s Coleslaw

  • 1 medium green cabbage, cored and finely shredded
  • 2 carrots, finely shredded
  • 2 green onions, finely chopped
  • ¼ cup (60 mL) sugar
  • ½ cup (125 mL) sugar
  • 1/3 cup (75 mL) white vinegar
  • 1 tbsp (15 mL) prepared mustard
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) celery seeds
  • 1/3 cup (75 mL) vegetable oil
  1. In a large bowl, toss shredded vegetables with sugar. 
  2. In a medium pot, combine sugar, vinegar, mustard, salt and celery seeds; bring to a boil. Carefully add oil. Boil 1 more minute. Pour over vegetables. Mix with a fork. Cover tightly and marinate, refrigerated, at least 5 hours. Coleslaw keeps in the refrigerator up to 3 days.
Recipes from In My Mother’s Kitchen

Wednesday, May 4, 2011

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