Matt and Jessica hosted an amazing family dinner Friday night prior to the wedding. Not only was the food delicious but the decorations and comfort of the home was wonderful. The menu was huli huli chicken, coconut rice, and a mixed berry spinach salad. Our family came together to make the food and it all turned out amazing.
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| Spinach salad |
Dressing:
1 cup fresh cranberries
1 cup fresh cranberries
· 1/2 cup sugar
· 1/2 cup cider vinegar
· 1/4 cup thawed apple juice concentrate
· 1 teaspoon salt
· 1 teaspoon ground mustard
· 1 teaspoon grated onion
1 cup canola oil
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| https://therecipecritic.com/2016/05/grilled-huli-huli-chicken/ |
Prep time 10 mins Cook time 20 mins Serves: 10-12
INGREDIENTS
·
4 pounds boneless skinless chicken
thighs, chicken breasts also work
·
1 cup unsweetened pineapple juice
·
½ cup soy sauce
·
½ cup brown sugar
·
⅓ cup ketchup
·
¼ cup chicken broth
·
2 teaspoons fresh ginger root, grated
·
1½ teaspoons minced garlic
·
green onions, sliced for garnish
·
INSTRUCTIONS
1. In a medium sized bowl, whisk together pineapple
juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic.
Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock
bag and marinate at least 3 hours or overnight.
2. Grill chicken, covered, over medium heat for 6-8
minutes on each side or until no longer pink. Baste occasionally with reserved
marinade during the last 5 minutes. Garnish with green onions if desired
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| Coconut Rice |
(about 5 servings)
Ingredients
2 c. white, Jasmine, or
Basmati rice
1 can coconut milk
1½ c. water (or, half and
half chicken broth and water)
1 tsp. Kosher salt
2-3 tsp. white sugar
½ tsp. Coconut or Vegetable
oil
2 Tbs. shredded
unsweetened coconut
2-3 tsp. Splash of white
vinegar
Handful of
chopped green onions
fresh shredded ginger
Garnish (optional)
Browned coconut shreds
Chopped green onion tops
Black pepper to taste
Directions
Rinse and drain rice in cold water. Place in a saucepan with all main ingredients (plus optional ingredients as desired). Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
--
ALSO works in rice cooker
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| So fun to have Grandma Gina at the family dinner. |
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| It was wonderful to so many friends and family come to celebrate with Luke and Camilla. |
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| Dapper Ryan, Geoff, and Isaac |
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| Tyler |
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| Alysee and Rue - she is such a cutie but we all had a hard time getting her to break into a smile |
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| I could tell how much it meant to my parents to have everyone at the temple |
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| The little girls were all anxiously awaiting the bride and groom's departure out of the temple so they could plow them down with hugs! |
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| Here they are!!!! |
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| Literally the girls were knocking down Camilla. Pretty sure they were all living their dreams! |
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| Bride and Groom |
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| The kids got quiet creative in their entertainment with each other while all the pictures were being taken. |
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| The lovely Alysee and her momma |
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| The Sherry Clan -- just missing Alex |
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| The originals |
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| The kids were starving and luckily Emily came to the rescue with pretzels for all of us to keep us happy and smiling. |
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| Willie was so patient for nap and lunch time! |
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| Leah was amazing with keeping her cool while we raided her home, ate her food, hosted the reception, and took all the pictures! |
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| Favor - homemade Oregon blackberry jam |
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| Seriously so beautiful... chilly but beautiful! |
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| Sparkler send off to the joyous Luke and Camilla!!! |
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