Category: Recipes

Home Cooking With The Cookes : Asian Style Grilled Chicken & Pineapple

Asian Style Grilled Chicken & Pineapple



  • 2 Chicken Breasts
  • 2 Ounces Soy Sauce
  • 1/2 Cup Brown Sugar
  • 1/2 Can Chopped Pineapple
  • 4 Ounces Pineapple Juice
  • 1 Cup White Rice
  • A few pinches of Granulated Garlic


  • Steam/Cook Rice and grill chicken and slice into small pieces
  • Put the sliced chicken into a bownl. Pour in soy sauce, pineapple juice, pineapple.
  • Sprinkle brown sugar and garlic over the chicken and pineapple.
  • Let sit for five or so minutes.
  • Turn everything in bowl over and mix it up a bit.
  • Let sit for another five or so minutes.
  • Place rice in bowls for serving.
  • Put chicken and pineapple over the rice. Spoon leftover sauce over the dish.
I give it 4 out of 5 Lobsters:



I was looking for a quick and easy teriyaki sauce for launch but didn’t really to get into making it so I decided to try my own dish. I grilled up the chicken first and some leftover rice so I started with everything cooked. I think it turned out pretty well. The flavor in the sauce really mixed well with the grilled flavor of the chicken. This might work well as a grilled sandwich too. Would make again for sure.

This is an original Cooke Family Recipe

Home Cooking With The Cookes : Skirt Steak Fajitas

Skirt Steak Fajitas



2 skirt steaks (about 1 1/2 pounds each)

1/2 cup fresh lime juice (about 4 limes)

1/2 cup chopped fresh cilantro

2 teaspoons minced jalapeño pepper

2 teaspoons finely minced garlic

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste


1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.

2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.)

I give it 3 out of 5 Lobsters:



This dish was pretty much the same as the cilantro lime chicken fajitas that we made the other day. The biggest differences being that the steaks were marinated over night and there were no extra veggies called for. We did grill the steaks instead of broiling them, the results were pretty good. We also decided to grill up some poblano chilies, bell peppers, and red onions that were leftovers from the chicken fajita dish. Overall you could taste the lime flavoring better in this dish, probably because of the overnight marinade. Without the chili powder this dish is also less spicy than the cilantro lime chicken fajitas we made before. I think I am still more a fan of sweeter tasting fajitas. Would probably make these again.

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Home Cooking With The Cookes : Chicken Satay Skewers

Chicken Satay Skewers 



  • 3/4 pound Chicken breast skinless, chopped into bite sized pieces
  • 1 clove Garlic crushed
  • 2 tablespoon Dark soy sauce
  • 1 teaspoon Dried chile flakes
  • 2 tablespoon Peanut butter crunchy
  • 1 tablespoon Tomato puree
  • 100 mililiter Pineapple juice


  • Pace the chicken in a shallow, non-metallic dish.
  • Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
  • Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.

I give it 2 out of 5 Lobsters:



This recipe was just OK. I don’t know if it was us or the recipe, but our version of the sauce didn’t stick that well to the chicken. We used regular soy sauce instead of “dark soy sauce” if that matters. There was some flavor in the chicken, but it was over powered by the taste from the grill. The rice we set the chicken on tasted much more of the sauce than most of the chicken did. The chili spice in the sauce is about all that lingers from this dish.


Not sure if I would try this one again.

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Home Cooking With The Cookes : Cilantro Lime Chicken Fajitas

Cilantro Lime Chicken Fajitas 

  • 1 1/4 cups coarsely chopped fresh cilantro
  • 3/4 cup olive oil
  • 5 tablespoons fresh lime juice
  • 2 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons ancho chile powder
  • 6 skinless boneless chicken breast halves
  • 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
  • 3 large yellow bell peppers, cut into 3/4-inch-wide strips
  • 2 red onions, sliced into 1/2-inch rounds
  • 12 8-inch flour tortillas

  • Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
  • Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
  • Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
  • Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
I give it 3 out of 5 Lobsters:


I was happy with these fajitas, but the flavor could have been a little bit better. I’m not sure if the marinade ingredients were just off, but it didn’t really taste very limey. We used store bought lime juice, that could have been one reason why. If we had real limes we could have juiced them over the finished fajita or chicken before eating. We also didn’t have a food processor or blender to puree the marinade.

I’m not really a vegetable in my fajita kind of guy, but I didn’t really mind the vegetable choices in this dish. They were very flavorful when grilled. You could taste the spice of the chili powder and cumin, but it was not overwhelming.Would probably make this again.

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Home Cooking With The Cookes – Warm Bacon Potato Salad

 Warm Bacon Potato Salad



  • 3 pound medium boiling potatoes, scrubbed
  • 3 tablespoons white-wine vinegar
  • 1/4 pound bacon (5 slices)
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh chives


  • Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
  • When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
  • Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
  • Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.


I give it 4 out of 5 Lobsters:


I am a big fan of the potato salad and have tried many different varieties over the years. One of my favorite kinds is my Mom’s German potato salad. I do prefer warm potato salad so I figured I would give this recipe a shot.

This version of potato salad was pretty good. I would have like a little bit more vinegar taste overall. We also cooked the potatoes a little too long. Other than that I really enjoyed this dish. Would Make This Recipe Again For Sure.


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Home Cooking With The Cookes – Best Ever Egg Salad Sandwiches

Tracy and I decided to start making our own meals at home. This is the first dish that we chose to make. It was a fairly easy process. Tracy and I boiled the eggs the night before, but you can do it just before you make the sandwiches if you want. These may not be the best ever egg salad sandwich, but they are pretty good. I wouldn’t really know, I have only had two styles of egg salad sandwiches in my life, this and the one from Stanley J’s. The flavor was good, but next time I would probably put in less olives as the eggs tasted a bit too much of the olive juice. The stuff that goes in with the eggs make the sandwich taste less like a mush of eggs and more like the combination of ingredients that went into the mix.  A great toasted sandwich from the toaster, might be even better in a sandwich press.
Would make this recipe again for sure.

I give it 4 out of 5 Lobsters:


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