Cozy Winter Snowy Vacation

"Announced by all the trumpets of the sky, arrives the snow, and driving o'er the fields, seems nowhere to alight; the whited air hides hills and woods, the river, and the heaven and veils the farmhouse at the garden's end.  The sled and traveller stopped, the courier's feet delayed, all friends shut out, the housemates sit around the radiant fireplace, enclosed in a tumultuous privacy of storm."   

Ralph Waldo Emerson.

Thinking of taking a fun-filled winter vacation?  Cold weather, snowfall and chilly breezes may leave you to stay cozied up and warm in your cabin rental this winter.  With temperatures dropping outside, your winter getaway, hopefully with a warm fireplace for the perfect place to relax and get some relief from the cold.  However, you can only spend so long in your cabin before your tummy starts rumbling....so where will you go from there?  Well, you can always go to some great restaurants, but that gets old after awhile and some homemade food might be needed.  The recipes below are winter vacation recipes, that you can either make ahead (such as soups or stews) and store them in the cooler if you are driving to your destination.  You can always stop at the local grocer and purchase your ingredients where ever your travel plans take you.  With a full belly, crackling fire and a warm blanket snuggled up with your loved one(s) either reading a good book, playing games or deciding your vacation plans I hope you will have a relaxing fun-filled winter vacation to talk about for years.

"The first fall of snow is not only an event, it is a magical event.  You go to bed in one kind of world and wake up in another quite different, and if this is not enchantment then where is it to be found?" -  JB Priestley

Every year my daughter, Brittany and son-in-law, Derek make the trek to Tahoe and rent a winter condo for some skiing, snowboarding, snowmobiling, playing in the snow and taking in some entertainment at the casinos.  Brittany, likes to bring along enough food to make breakfast and lunches  sometimes dinners.  Although they love going out to dine at the many fine dining establishments in Tahoe, they also enjoy cooking at the condo too.

Jerry and I are going to be renting a cabin this winter and enjoying some time riding snowmobiles, taking a horse drawn ride through the snow and just relaxing and playing in the snow.  I will also be doing some cooking, as well as going out to restaurants, so I've prepared some recipes (both Brittany's and mine) you will enjoy for your winter retreat.  Here in Colorado there are many resorts, cabins and condos to rent in the numerous ski resorts around this lovely state of ours.

"Snow falling soundlessly in the middle of the night will always fill my heart with sweet clarity."  Novala Takemoto

I hope you enjoy the eclectic blend of recipes and even if you don't have a chance to get away for that relaxing winter weekend or vacation you can enjoy these recipes in the comfort of your own home.  Today, as I finished this up it's snowing and freezing cold outside, just like I like it!

Snow Ice Cream - you screen, I scream, we all scream for Snow Ice Cream (well, maybe not Frosty!)  Bundle up, grab a large chilled metal bowl and head outside. Scoop up clean fresh snow and place into the chilled bowl.  Snuggle the bowl into the snow to keep it cold.  For this delicious treat both kids and adults love use 8 cups clean fresh unpacked snow, 1 cup of whole milk, 1/2 cup sugar and 1 tsp. pure vanilla extract.  In a large bowl (not the bowl with the snow in it) stir all the ingredients together EXCEPT the snow.  Once the sugar is dissolved, slowly add in the snow, stirring and waiting until it thickens.  Wow, how easy was that?  My mom used to let us make this and what fun it was.  And we used to make it with Brittany and her friends.

Brittany's Lemon Pancakes with Blueberry Sauce

Pancakes
1 1/4 cups all purpose flour
2 Tbl. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup ricotta cheese
1 egg
2 egg whites
1/2 cup fresh lemon juice
2 tsp. lemon zest
1 Tbl. canola oil
Sauce
3 cups fresh blueberries
2 Tbl. sugar (or more if needed)
1 1/2 Tbl. fresh lemon juice
1 1/2 Tbl. cornstarch
2 Tbl. cold water

For sauce; in a cup combine lemon juice and cornstarch stirring to combine.  In a saucepan, combine berries, sugar and water.  Bring to a boil and reduce to simmer, stirring in cornstarch mixture.  Stir until sauce slightly thickens, remove to serving bowl and cover.  For pancakes; In large bowl whisk together flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk ricotta, egg, egg whites, lemon juice, zest and oil.  Gently fold into dry ingredients, do not overmix.  The batter will be thick. Heat your griddle or nonstick pan spraying with cooking spray.  Drop your batter on and cook until lightly browned and little bubbles for on outside of pancakes.  Flip and cook other side.  Continue cooking pancakes and place onto a warmed serving platter, cover lightly with foil to keep warm.  Serve with sauce, some thick cooked slices of crisp bacon, fresh orange juice and hot coffee.  Good way to start the morning.

Sausage Patties with Apples

1 lb. pork sausage
1 tart green apple, peeled, cored and grated
1/4 cup fine bread crumbs
2 Tbl. heavy whipping cream
1 egg yolk
salt and freshly ground black pepper
pinch of red pepper flakes

In a bowl combine all ingredients and stir to combine.  Divide the mixture into patties about 2-inches each.  Place them onto a baking sheet and refrigerate for about 20 minutes, covered with plastic wrap.  Remove from refrigerator and let stand about 5 minutes.  In a large saute pan, drizzle in a little oil and fry patties until nicely browned on each side and cooked through.  Serve with eggs, pancakes, breakfast sausage sandwich or frittata.

Breakfast Cake - this can be made ahead and packed in cooler

Cake
1 cup unsalted macadamia nuts
1 cup all purpose flour
1/2 cup cake flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 cup sour cream
2 eggs
1/2 cup canola oil
1 1/2 tsp. pure vanilla extract
Topping
2/3 cup all purpose flour
1/3 cup sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
6 Tbl. cold butter, cut into small pieces

Preheat oven to 350 degrees.  Grease a 9-inch round springform pan.  For the topping; add ingredients and rub butter together with your fingers until coarse crumbs form.

For the cake; chop the macadamia nuts.  In a bowl stir together the flour, cake flour, sugars, baking powder, soda and salt.  In another bowl; whisk together the sour cream, eggs, oil and vanilla blending well.  Stir the wet mixture into the dry mixture beating with a hand beater until smooth and creamy for about 1 minute.  Spoon half of the batter into prepared pan and spread evenly.  Sprinkle with half of the topping and cover with remaining batter.  Sprinkle with nuts pressing lightly into batter and cover with remaining topping.  Bake for about 40 to 45 minutes or until pick inserted in center comes out clean.  Transfer to cooling rack and cool 20 minutes before removing sides of springform pan.

Brittany's Easy Granola Yogurt and Fruit Breakfast Parfait

2 cups of your favorite granola (make your own or purchase good quality)
1/2 cup pecan pieces, coarse chop and lightly toasted
2 1/2 cups vanilla yogurt
2 1/2 cups mixed fresh berries or fruit

Line up your parfait glasses.  In a small bowl stir together granola and nuts.  Divide the granola mixture into the glasses.  Top with half of the yogurt, then fruit and continue layering.  Sprinkle top with some granola.

Creamy Spinach Eggs - you can also serve these between a warm lightly toasted croissant with a slice of ham

12 eggs
whipping cream
salt and freshly ground black pepper
Tabasco to taste
butter
2 cups fresh baby spinach leaves
3 scallions, sliced including green part
1 cup white cheddar cheese, shredded (or I also love feta cheese)
Optional additions; diced black forest ham, cooked sausage, smoked salmon (my fav), smoked trout, crab
Fresh chopped parsley, garnish

In a bowl, crack eggs add a little whipping cream, salt, pepper, Tabasco whisk well.  In a large saute pan add about 2 Tbl. butter.  Add spinach and stir to wilt, add scallions and whisked eggs stirring to cook (don't overcook your eggs you want them light and fluffy)  If you are adding cooked ham, sausage or seafood stir in now, then stir in cheese to lightly melt.  Place on serving platter and sprinkle with a little fresh chopped parsley.  Serve with toast, or croissants, fresh fruit and nicely browned hash browns.

Brittany's Crepes with Berries - you can either make your own crepes or buy some frozen ones and bring in the cooler.

Crepes
1 cup milk
1 egg
1/2 cup all purpose flour
1/4 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest
Berry Mixture
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, hulled and sliced
1 1/2 tsp. fresh lemon juice
3 Tbl. sugar 
1 cup whole milk ricotta cheese
6 tsp. butter
powdered sugar, sifted

In a blender combine milk, egg, flour, salt, oil and zest blending until smooth.  Place mixture into a bowl, cover and refrigerate 2 hours.

In a large bowl, combine berries, lemon juice and 2 Tbl. sugar, mixing gently.  In another bowl combine ricotta with 1 Tbl. sugar, set aside.

In a crepe pan over medium heat melt 1 tsp. butter and coat pan evenly.  Pour in 1/3 cup batter and spread around by swirling pan.  Cook the crepes until lightly golden underneath about 1 to 2 minutes.  Flip the crepe and cook another minute or so.  Transfer to a plate and cover loosely with foil, continue cooking crepes.  On a plate add a crepe and cover half of the crepe with some ricotta mixture and fold.  Top with some berries and dust with powdered sugar.  Serve with some hot coffee or you can also serve these for dessert.

Marinated Olives - really like these for snacking

1 cup Kalamata olives, pitted
1 cup green olives (I like the spicy ones)
1/4 cup sliced roasted red peppers
1 cup extra virgin olive oil
6 Tbl. fresh lemon juice
4 garlic cloves, thinly sliced
1/4 cup fresh parsley, chopped
2 tsp. fresh lemon zest
1 tsp. dried oregano
pinch red pepper flakes
1 1/2 cups feta cheese, cut into chunks
warm pita bread

In a shallow dish add olives, 3/4 cup oil, lemon juice, garlic, parsley, lemon zest, 1/2 tsp. oregano and red pepper flakes, cover and refrigerate overnight.  On a small serving platter add feta cheese and drizzle with 1/4 cup olive oil and 3 Tbl. lemon juice.  Sprinkle with 1/2  tsp. oregano and black pepper.  Cover with plastic wrap and chill about 2 hours.  Remove olive mixture from refrigerator and place into a beautiful serving bowl.  Serve alongside with the platter of feta cheese and warm pita bread.

Marsala Meatballs (can be used as an appetizer or main dish)

1 lb. lean ground beef or ground turkey (I use turkey)
1/3 cup bread crumbs
1 egg
3 Tbl. whipping cream
2 tsp. Worcestershire sauce
salt and freshly ground black pepper
4 tsp. Italian seasoning (divided)
2 cups crimini mushrooms, sliced
2 packages cream cheese, softened
1/4 cup Marsala wine
1/4 cup milk
Fettuccine (if using this for a dinner)
1/4 cup fresh parsley, chopped

Preheat oven to 375 degrees.  In a bowl, add beef or turkey, 2 tsp. Italian seasonings, bread crumbs, egg, whipping cream, Worcestershire sauce, salt, pepper and mix well.  Shape into small 1-inch meatballs for appetizers or 2-inch meatballs for dinner meatballs.  Place on a baking sheet sprayed with a little cooking spray.  Bake for about 20 minutes or until cooked through and browned.  In a saute pan, add a little olive oil and cook mushrooms until nicely browned.  Add marsala, cream cheese, milk and the remaining 2 tsp. Italian seasonings.  Stir until cream cheese is melted and heated through.  Add cooked meatballs to saute pan with sauce and stir to coat, add half of the parsley, taste and adjust seasonings.  If using pasta, into a pot of boiling salted water add pasta and cook about 10 minutes, drain well.  To serve; for appetizers place on a platter and serve with toothpicks.  For dinner; add cooked pasta to a platter and pour meatballs and sauce over the top.  Garnish either the appetizers or pasta with the extra parsley.  

Easy Broiled Mushroom Appetizers

1 lb. fresh medium to larger mushrooms (such as button or crimini)
3 scallions, finely chopped including green part
1 garlic clove, finely minced
1/2 tsp. Tabasco
4 oz. cream cheese, softened
4 oz. blue cheese, crumbled (I love Maytag) 
2 Tbl. fresh parsley, chopped (and chop some for garnish)

Heat your oven broiler.  Remove stems from mushrooms and chop finely.  In a saute pan, add a drizzle of olive oil and cook the stems, garlic and scallions until tender. Remove this mixture to a plate to cool. In a bowl add cream cheese, blue cheese, 2 Tbl. chopped parsley and Tabasco mix to combine, add cooled garlic, scallions and stems mixing well.  Spoon this mixture into mushrooms you have placed on a baking sheet.  Broil about 3 minutes watching carefully so they don't burn.  Remove to serving platter and sprinkle with parsley.  Note:  you can also mix in some crab meat if desired.

Hearty Italian Sub Sandwich - for this sandwich pile on the ingredients

1 long loaf Italian bread, sliced in half lengthwise
Thinly sliced salami
Thinly sliced cappicola
Thinly sliced Salami Cotto
Thinly sliced mortadella
Thinly sliced black forest ham
Thinly sliced provolone cheese
Fresh mozzarella cheese, thinly sliced
Shredded iceberg lettuce
Fresh basil leaves
Pepperoncini, drained well with stems removed and sliced in half lengthwise
Roasted red peppers, sliced
black olives, sliced
1 red onion, thinly sliced
1 green pepper, seeded and thinly sliced
Ruby red tomatoes, sliced thinly
Vinaigrette
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. dried oregano
1/2 tsp. garlic powder
1 tsp. Italian seasonings
pinch of red pepper flakes
1 heaping tsp. Dijon mustard
salt and freshly ground black pepper

In a bowl whisk together the vinegar, oregano, garlic powder, Italian seasonings, red pepper flakes, mustard, salt and pepper then whisk in the olive oil to incorporate.  On a work surface lay out long pieces of plastic wrap, placing them side by side and overlapping them.  Place the bottom half of the bread over the wrap.  Spread on the pepperoncini and roasted red peppers.  Add the lettuce, tomatoes, fresh bail leaves, onion, and green pepper drizzle on some of the vinaigrette.  Layer on meats, distributing evenly, top with cheeses.  Drizzle on remaining vinaigrette and top of bread.  Wrap the plastic wrap to enclose the sandwich.  Refrigerate for about 1 hour.  Note: you can use any type of deli meats you enjoy including thinly sliced roast beef, turkey, chicken, black forest ham, etc. it doesn't have to be Italian deli meats, but they sure taste good!  Remove sandwich from plastic wrap, sliced into serving pieces placing on a platter.  Serve with wine or beer, potato salad or chips.

My Easy Chicken Tortilla Soup - easy as can be 

2 lbs. boneless skinless chicken, poached and shredded
1 large white onion, chopped
2 garlic cloves, finely minced
1 (26 oz) can kidney beans, drained and rinsed
juice of 1 lime
Tabasco
2 cups of your favorite salsa
8 cups chicken stock (good quality)
1 package taco seasoning (or use your own blend of seasonings, I usually do this)
Corn tortillas, sliced into strips
Accompaniments; chopped white onion, Haas avocados (peeled, seeded and chopped), shredded cheese, sour cream, fresh cilantro, chopped, scallions, thinly sliced, fresh lime wedges

In a dutch oven add some oil and add onion cooking until softened, add garlic and cook a couple more minutes.  Add chicken stock, taco seasoning packet, stirring well to combine then add lime juice, salsa and kidney beans.  Bring to a boil then reduce to simmer cooking for about 15 to 20 minutes. Stir in chicken and heat through.  In the meantime, heat some vegetable oil in a pan and add strips of corn tortillas, cooking until light brown and crisp.  Remove to baking sheet lined with paper towels and dust hot chips with salt. Taste soup and add some Tabasco.  You can add salt if required, but sometimes the taco seasoning blend is pretty salty.  To serve;  dish up into bowls, top with crisp tortilla strips and add accompaniments of your choice.

My Favorite Creamy Potato Salad - this can be made in advance and stored in cooler to take with you

3 lbs. red potatoes, unpeeled
4 hard boiled eggs, grate on a microplane or grater
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup sour cream
1 heaping Tbl. Dijon mustard
2 Tbl. fresh lemon juice
8 scallions, thinly sliced on diagonal, including green part
1/2 large carrot, peeled and shredded
3 stalks celery, light green ones thinly sliced
1/4 cup fresh parsley, chopped, plus extra for garnish
salt and freshly ground black pepper, to taste

In a pot of boiling salted water add potatoes and cook about 20 to 25 minutes until tender, drain well and cool completely in refrigerator at least 1 hour.  Cut potatoes into chunks.  In a large bowl whisk together the yogurt, mayonnaise, sour cream, mustard and lemon juice to combine well.  Stir in the scallions, carrots, celery, parsley and grated eggs.  Taste and season with salt and pepper stir in cooled potatoes to coat.  Cover with plastic wrap and refrigerate a couple of hours.  Either serve in pretty bowl or place on green leaf lettuce lined platter and pile up salad.

Sweet Potato Soup - this is an amount great for a crowd and I know you will love it.  I created this for a big catering I did once, but on a much larger scale.

5 lbs. sweet potatoes
1 large yellow onion, chopped
3 garlic cloves, finely minced
1/2 cup butter
8 cups chicken stock (good quality, I like Kitchen Basics)
2 jalapenos, seeded and finely minced
2 tsp. ground cumin
salt and freshly ground black pepper
1/2 cup dry white wine
1 cup heavy whipping cream
3 Tbl. honey
Fresh cilantro, chopped for garnish

Preheat oven to 350 degrees.  Roast sweet potatoes on a baking sheet until fork tender.  Remove from oven and let cool.  When cool enough to handle, peel skins off and chop into chunks.  In a large dutch oven, add butter and onions, then add garlic cooking until softened, but not brown.  Add jalapenos and cook for about 10 minutes.   Add white wine and deglaze pan and reduce wine for about 10 minutes.  Add chunks of sweet potatoes, and chicken stock, season with cumin, salt and pepper.  Bring to a boil then reduce heat to a simmer for about 45 minutes, stirring occasionally.  Whisk in the honey and let simmer for 10 minutes.  With an immersion blender, puree soup until nice and smooth with a velvety texture.  Stir in heavy cream simmering for about another 10 minutes to heat through.  Taste and adjust seasonings.  To serve; either place into a large soup tureen or place dutch oven on table and serve up into individual serving bowls.  Garnish with chopped cilantro.  Note:  I usually make cornbread croutons to garnish with.

Chicken Stew - similar to French coq au vin, but with white wine and potatoes

1 (4 lb.) chicken cut into serving pieces
1 lb. red potatoes, cut into chunks
1/2 bag baby pearl frozen onions
3 slices bacon, sliced
1 box crimini mushroom, sliced, but not too thinly
4 large carrots, peeled and sliced in large pieces
3 garlic cloves, chopped
4 sprigs of fresh parsley
2 sprigs of fresh thyme
1 bay leaf
Chicken stock (good quality) 
1 cup dry white wine
salt and freshly ground black pepper
olive oil
butter
1/3 cup all purpose flour (or you can use gluten free flour)

Preheat oven to 300 degrees.  In a bowl, add flour and season with salt and pepper.  Add chicken pieces and toss to coat, shaking off excess.  In a large Dutch oven, add olive oil until hot and add a little butter.  Without overcrowding add a few pieces of chicken and brown nicely on both sides, remove to plate and continue browning chicken pieces.  Add bacon cooking until browned, remove from pan with chicken.  Add onions and garlic cooking until softened, add mushrooms and cook to brown, then whisk in about 1 Tbl. flour cooking for about 1 minute. Stir in wine and cook a few minutes, then stir in about 1 cup chicken stock. Add potatoes and stir a few minutes, add carrots.  Place chicken and bacon back into Dutch oven and pour in some more chicken stock just to cover chicken and ingredients.  Add bay leaf, parsley sprigs and thyme.  Place lid on dutch oven and put in oven to cook for about 1 hour.  Remove from oven and serve with a Caesar salad or tossed salad and of course some French bread to get those wonderful flavored juices. Cheesecake for dessert would be nice or just some fresh berries with whipped cream. Hopefully you have a nice chilled bottle of white wine too, all served around a roaring crackling fire in the fireplace.

A Simply Wonderful Rich Mashed Potato Casserole

4 lbs. large Yukon Gold potatoes, peeled and cut into large chunks
salt and freshly ground black pepper
1 stick butter
1/2 cup heavy whipping cream
milk
2 cups sharp cheddar cheese, shredded
2 Tbl. fresh chives, snipped
8 pieces thick bacon, sliced
3 scallions, thinly sliced including green part
2 Tbl. fresh parsley, chopped for garnish

In a saute pan, add sliced bacon and cook until browned and crisp, place on paper towels to drain.  In a pot of boiling salted water add potatoes and cook for about 30 minutes or until tender.  Drain well and place back into pan.  With a potato masher mash them.  Add butter, salt, pepper, cream and mash again.  If they are too dry for you add just a small amount of milk and mash again.  Stir in 1 1/2 cups cheese, chives, cooked bacon and scallions, mixing to combine.  Spray an attractive baking dish with cooking spray and place potato mixture into dish.  Sprinkle with remaining cheese.  Bake for about 15 minutes or until cheese is melted, then place under broiler for just a minute to get bubbly.  Sprinkle with parsley and serve.

Brittany's Pork Stew - this is another one you can make ahead and bring to cabin or condo with you.

2 lbs. boneless pork shoulder, cut into 1-inch cubes
salt and freshly ground black pepper
olive oil
1 large yellow onion, chopped
2 garlic cloves, chopped
1 tsp. fresh ginger, minced
2 tsp. tomato paste
1/2 tsp. ground cinnamon
1/4 tsp. ground coriander
pinch of fresh nutmeg
1/8 tsp. ground cloves
pinch of red pepper flakes
1 1/2 Tbl. cider vinegar
3 Tbl. prepared applesauce
1 small can diced tomatoes with juice
1 lb. winter squash, peeled and chopped
2 tsp. fresh sage
2 1/2 cups chicken stock (good quality)

Preheat oven to 325 degrees.  Season pork cubes with salt and pepper.  In a Dutch oven add some olive oil.  Working in batches, brown the pork on all sides and transfer to a plate.  Don't overcrowd or it will steam instead of browning.  Reduce heat to medium and add some more olive oil.  Add onion and cook until softened.  Add garlic, ginger, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes.  Cook stirring for about 1 minute.  Add the vinegar, applesauce, tomatoes with juice, squash, sage, stock and the browned pork.  Bring to a boil, then transfer pot covered to oven and cook for about 2 1/2 hours.  Remove from oven and skim off any fat.  Serve with some warm crusty bread.

Easy Mustard Apricot Chicken

8 chicken breasts - bone-in and skin on
salt and freshly ground black pepper
oil
2/3 cup apricot jam (good quality, sugar free is best sweetened with fruit juice)
4 Tbl. red wine vinegar
2 Tbl. Dijon mustard
1 Tbl. grainy mustard
3 garlic cloves, finely minced
Fresh parsley, chopped for garnish
Fresh apricots if available (for garnish)

Preheat oven to 425 degrees.  Season chicken with salt and pepper.  In large Dutch oven, add some oil and add chicken cooking each side until golden brown (you will do this in batches).  In a bowl, stir together the jam, vinegar, mustard and garlic.  Brush glaze over chicken breasts, using all of the glaze.  Place in oven and cook for about 15 minutes or until chicken is done.  Remove chicken and place on serving platter and sprinkle with parsley.  If you have any fresh apricots, slice in half, remove pit and place around the chicken on serving platter.  Serve with tossed salad and baked potatoes. 

Brittany's Macaroni Salad

1 lb. large elbow macaroni
2 cups cheddar cheese, shredded
3 Tbl. dill pickle relish
4 stalks celery, sliced
1/2 red onion, diced
1/2 red bell pepper, seeded and diced
3 Tbl. fresh chives, chopped
1/2 cup mayonnaise
1 Tbl. Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

In a pot of boiling salted water add pasta and cook until tender.  Drain well and refresh with cold water to cool pasta, drain well and refresh again draining well. Place cooled pasta in large bowl, add celery, onion, red bell pepper, chives and parsley.  In another bowl, add relish, mayonnaise, and Dijon mixing to combine.  Pour over pasta and toss gently, add cheddar cheese and mix gently.  If you feel you need more mayonnaise add some extra, we don't like ours too wet.  Season with salt and pepper.  Cover with plastic wrap and place in refrigerator for a few hours for flavors to combine.

Asian Pork and Noodle Salad - love this and it's another one you can make ahead and store in cooler

2 pork tenderloins, trimmed of fat
peanut oil
salt and freshly ground black pepper
Vinaigrette
1/4 canola oil
3 Tbl. soy sauce
1 Tbl. Hoisin sauce
1 Tbl. toasted sesame oil
1 1/2 tsp. fish sauce
juice of 1 lime
zest of 1 lime
2 tsp. fresh ginger, peeled and minced
3 Tbl. honey
Sriracha sauce
Salad
1 lb. Chinese egg noodles
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
2 cup carrots, julienned (or purchase the ones in the bag already sliced)
1 cup fresh cilantro, rough chopped
1 cup fresh Thai basil, chopped
1 small red serrano chili, seeded minced
1 bunch scallions, thinly sliced on diagonal including green part
2 cups fresh snow peas, diagonally sliced
2 cups Napa cabbage, shredded or thinly sliced
Sesame seeds, lightly toasted

Preheat grill and brush with some oil.  Brush the tenderloins with some oil and season well with salt and pepper.  Place on grill and cook turning occasionally until cooked through.  Remove pork from grill and let rest for about 10 minutes on cutting board.   Slice the pork into 1/4 inch slices on diagonal.  In a pot of boiling water, add snow peas and blanch for about 1 minute.  Drain and refresh in cold water, drain again.

In a blender combine vinaigrette ingredients and puree until smooth.  Taste and adjust seasonings, I usually add more Sriracha sauce because I like it a little hotter.   In a pot of boiling salted water add pasta and cook according to package directions.  Drain well then refresh in cold water and drain again transferring to a large bowl, drizzling and tossing with a little sesame oil. Pour dressing over pasta and toss.  Add the bell peppers, scallions, snow peas, carrots, cabbage, serrano chili, basil and cilantro.  Pile up on a large serving platter and arrange pork pieces on top.  Dust with sesame seeds.

Tabbouleh - love this - do you recall in the 80's this was the dish to make and serve. Remember this dish is all about the parsley, not the bulgur.  This does require advanced preparation.

1 cup medium fine bulgur
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
3 garlic cloves, finely minced
1/2 tsp. ground cumin
1/4 cup fresh mint, chopped
1 bunch scallions, sliced thinly including green part
2 cups fresh parsley, chopped (I like a combo of both curly and flat leaf parsley)
4 ruby red tomatoes, diced
1 large English cucumber, halved and diced
salt and freshly ground black pepper
Romaine lettuce leaves
warm pita bread

Place the bulgur into a bowl and add 2 cups hot water over the top, cover with plastic wrap and let stand for about 30 minutes.  Drain well and I mean well.  You can also place into a large bunch of paper towels and get out extra water, but don't crush it.

Place bulgur into a clean dry bowl.  In another bowl whisk together the lemon juice, cumin, olive oil and garlic, drizzling over bulgur.  Next layer on the scallions, parsley, mint, tomatoes and cucumber.  Season with salt and pepper.  Cover with plastic wrap and refrigerate for a few hours to develop flavors.  Remove from refrigerator and bring to room temperature, tossing together taste and add more salt and lemon juice if needed.  Serve with washed whole romaine lettuce leaves and warm pita bread. I like to add some hummus too.

Stroganoff 

2 lbs. top sirloin, cut into think strips about 1x2 inches (we don't eat beef any longer so I use pork tenderloin, chicken breasts or ground turkey)
olive oil
butter
salt and freshly ground black pepper
3 leeks, white and light green parts only, cleaned and chopped
1 lb. cremini mushrooms, sliced
1 Tbl. tomato paste
1/2 cup red wine (something nice you would drink)
2 Tbl. all purpose flour
2 1/4 cups beef stock (good quality) if using pork or ground turkey use a rich chicken stock
2 tsp. Dijon mustard
1/4 cup whipping cream
1/4 cup sour cream
2 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped for sauce and garnish
1 lb. thick egg noodles

In a large dutch oven, add some olive oil and butter.  Pat beef pieces dry (same with pork).  Season well with salt and pepper.  Add some of the beef to pan cooking until nicely browned, remove from pan and place on plate, continue cooking meat.  In same pan add more oil and butter if needed and saute leeks until lightly browned, just a few minutes.  Add mushrooms and saute until browned.  Season with salt and pepper.  Stir in tomato paste and cook for 1 minute.  Sprinkle in flour and stir to incorporate.  Increase heat to high and add stock and bring to boil stirring from bottom of pan scraping up bits.  Boil for 1 minute then reduce to medium heat.  Stir in wine and cook for 2 minutes.  Add cream, sour cream, mustard and lemon juice cooking for about 1 minute.  Taste and adjust seasonings.  Return meat and juices from plate to pan and cook for about 3 minutes.  Stir in half of parsley.  In a pot of boiling salted water add egg noodles and cook al dente.  Drain well and place them on a serving platter and ladle on meat and sauce, garnish with parsley.  Note: if you are using pork or chicken breast apply the same directions, but use a dry white wine.  If you are using ground turkey, saute turkey but don't break into small pieces leave ground turkey chunky and also use white wine.  Serve with tossed garden salad, sauteed baby carrots, and crusty warm bread.

Chicken With Herb Dumplings

5 cups cooked and shredded chicken (shred into large pieces)
salt and freshly ground black pepper
1 large yellow onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
8 cups chicken stock (good quality)
1 tsp. dried thyme
1 tsp. poultry seasoning
Dumplings
1 1/2 cups all purpose flour
2 tsp. baking powder
3/4 cup whole milk
3 tsp. fresh chives, minced
1 tsp. fresh sage, minced
1 tsp. dried rosemary, chopped

In a dutch oven, heat some olive oil and add onions, carrots and celery, cover and cook stirring occasionally for about 7 minutes.  Add the stock and bring to a boil, reduce heat to simmer and cook until vegetables are tender about 20 minutes.  Add the chicken, season with, thyme, poultry seasoning, salt and pepper.  For dumplings;  In a bowl whisk flour, baking powder, 1/2 tsp. salt and stir in sage, rosemary and chives.  Add the milk and stir to make soft dough.  Using a tablespoon drop equal amounts of dough onto surface of simmering soup.  Cover and cook dumplings for about 15 minutes.  Serve in bowls and top with dumplings.  A nice tossed crisp salad with a vinaigrette dressing is a good accompaniment.

"Snowflakes are kisses from heaven" - unknown

Healthy Peanut Butter Bars - you might want to make a couple of pans of these.  They are easy to pack and great to take on snowmobile, cross country skiing, hiking, etc.

1 cup all purpose flour
1 cup rolled oats
1/2 tsp. baking soda
pinch of salt
1 stick of butter, room temperature
1 cup brown sugar, packed
1/2 cup creamy peanut butter
1 egg
1 tsp. pure vanilla extract
1/2 cup butterscotch, chocolate or peanut butter chips (optional)

Preheat oven to 350 degrees.  Grease a 8-inch square baking pan with butter line with parchment paper letting it hang over 2 sides of pan.  In a bowl combine flour, oats, baking soda and salt mixing to blend well.  In a bowl of electric mixer beat butter, brown sugar and peanut butter on medium until creamy.  Scrape down sides of bowl with spatula.  To the batter, add the egg and vanilla, beating well.  Turn off the mixer and add flour oat mixture, beating on low until blended.  Place batter into prepared pan and bake for about 25 to 30 minutes.  Remove from oven onto cooling rack.  Lift the cookie out of pan with help of the parchment paper.  Cut into bars. You can also drizzle these with chocolate if desired.

Blondie's - these are also a great dessert to take along, cut into bars and once again I'd bake a couple of pans of them

1 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 sticks butter, room temperature
1 cup dark brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
1/2 cup pecans or macadamia nuts, rough chopped

Preheat oven to 350 degrees.  Butter and 8-inch baking pan well.  In a bowl, mix flour, baking powder, soda and salt.  In a large bowl of electric mixer beat butter and brown sugar until creamy.  Add eggs and vanilla beating until smooth.  Add dry ingredients to wet ingredients to combine.  Spread batter into prepared pan and sprinkle on nuts.  Bake for about 30 minutes, remove to cooling rack and cool.  With a sharp knife cut into squares.

Perfectly Delicious Oatmeal Cookies - good energy cookies

2 1/2 cups quick cooking rolled oats
1 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. allspice
pinch of salt
3 Tbl. butter, room temperature
2 Tbl. canola oil
1 cup light brown sugar, packed
1 egg white
1/3 cup apple butter
2 tsp. pure vanilla extract
1 cup dark raisins

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  In a bowl stir together oats, flour, baking powder, baking soda, cinnamon, allspice and salt.  In a large bowl of electric mixer cream together the butter and oil until blended.  Add sugar and beat until light and fluffy.  Mix in the egg white, apple butter, vanilla and raisins.  Add dry ingredients and mix to form dough.  Drop spoonfuls of dough onto baking sheets, 2 inches apart and bake for about 14 minutes, shifting pans halfway through.  Remove from oven and place on cooking racks and let cook before removing from pans, they will be crisp.

Simple Berries - for a nice simple dessert you will enjoy this

2 pints of raspberries
1 pint of blackberries
1 1/2 cups heavy whipping cream
4 Tbl. powdered sugar
Splash of orange liqueur or Chambord
sugar, to sweeten berries
Shortbread cookies (hopefully ones you make yourself)

In a bowl, add berries and sugar to sweeten and stir in a little orange liqueur, let stand.  In a bowl of electric mixer or hand held mixer beat whipping cream to almost stiff peaks, add powdered sugar and incorporate.  To serve;  Place berries into serving bowl or large wine glasses, top with whipped cream and a shortbread cookie.  How easy was that??

Here is a fun project for the family to enjoy while you are on your winter snow vacation (we did this when Brittany was young.)   While you are at your destination go to a gift shop and find some souvenir's (not too big, although this depends on the size of the jars) something plastic or ceramic.  Take a jar with a lid and using a strong glue attach the souvenir to the inside of a jar lid, let the glued souvenir stand for about 30 minutes before proceeding so glue holds.   With jar right side up, add cold water (I like using filtered water) some baby oil (couple of teaspoons, the baby oil keeps the glitter from sticking) and lots of glitter, then screw on lid tightly with the souvenir attached and you've made yourself a homemade snow globe.  Be creative with this!  

"Oh, the snow, the beautiful snow, filling the sky and earth below.  Over the housetops, over the street, over the heads of people you meet. Dancing, flirting, skimming along."  Joseph Warren Watson

Bon Appetit

"Those who look to him for help will be radiant with joy; no shadow of shame will darken their faces....Taste and see that the Lord is good.  Oh, the joys of those who take refuge in him!  Psalm 34; 5, 8

"How joyful are those who fear the Lord - all who follow his ways!" - Psalm 128:1

'The Word became human and made his home among us. He was full of unfailing love and faithfulness.  And we have seen his glory, the glory of the Father's one and only Son." - John 1:14

Pineapple - Refreshing, Delicious and Good For You (everything you ever wanted to know about Pineapple)

Did you know the pineapple (Ananas colossus) is a tropical fruit - well of course you did.  Pineapples can be cultivated from a crown cutting of the fruit and maybe flowering within 24 months and fruiting in the following six months.  That certainly is a long time to wait for a fresh pineapple.  I guess going down to the grocery store might work better if you are having a fresh pineapple craving.  Or you could always hop aboard a plane and fly to Hawaii and get some.

Pineapples are consumed fresh, cooked, juiced and preserved and are found in a wide array of cuisines. In addition to consumption, in the Philippines the leaves are used to produce the textile fiber pina which is used as a component of wall paper and furnishings, as well as other uses.

The word pineapple in English was first recorded in 1398 when it was originally used to describe the reproductive organs of conifer trees (now called pine cones).  It's amazing what useful information you can find when you do a little research.  When European explorers discovered pineapple in the Americans, they called them pineapples because once again they thought they looked like pine cones.

The scientific name for the pineapple comes from the Tupi word nanas, meaning excellent fruit.  Pollination is required for seed formation. In Hawaii, where pineapple is cultivated on an a rather large scale, importation of hummingbirds is prohibited and I also found out that certain bat-pollinated wild pineapples open their flowers only at night.

One of my favorite cocktails is the Pina Colada and of course pineapple is used as the main ingredient. A delicious recipe for that wonderful delightful beverage will be included in this post.

Raw pineapple is an excellent source of manganese and vitamin C.  Mainly from the stem of the pineapple a proteolyutic enzyme, bromelain comes which breaks down protein.  Raw pineapple juice can be used as a meat marinade and tenderizer.  Pineapple enzymes can interfere with the preparation of some foods, such as jelly or other gelatin based desserts, but would be destroyed during cooking and canning.

The beautiful pineapple is indigenous to South America and is said to originate from the area between southern Brazil and Paraguay.  The natives of southern Brazil and Paraguay spread the pineapple throughout South American and it eventually reached the Caribbean, Central America and Mexico, where it was cultivated by the Mayas and the Aztecs.  Columbus - you know the famous Christopher Columbus, well he first encountered the pineapple in 1493 on the Leeward Island of Guadeloupe and brought it back with him to Europe.  I would assume the only people who got to taste it then were the very wealthy, but then again I don't know that for sure, just an assumption.  The Spanish introduced the pineapple into the Philippines. The first commercial plantation was developed in 1886 in Zimbabwe and Guam.  The fruit was introduced to Hawaii when a Spanish ship brought it there in the 1500s.  The fruit was cultivated successfully in European hothouses and pineapple pits beginning in 1720.

I hope hope you enjoy the recipes listed below and I think we will start off with a couple of delicious pineapple cocktails!

Pina Colada

2 cups fresh pineapple juice
3/4 cup of coconut cream (I like Coco Lopez) oh my gosh this stuff is good
1 cup light rum
3 cups crushed ice
4 pineapple spears, garnish

Into a blender add all ingredients except garnish and blend well.  Pour into glass and garnish with pineapple spears.

Tropical Fruit Cocktail

2 ripe bananas
1 cup fresh pineapple
1 cup fresh pineapple juice
1/2 cup coconut milk
3 cups crushed ice
3/4 cup rum

In a blender add all except the rum blend well then stir in the rum.  Pour into serving glasses and garnish if desired.

"He is the very pineapple of politeness!" - Richard Brinsley Sheridan (1751-1816)

Breakfast Pineapple Muffins

3 1/2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
10 Tbl. butter, melted and cooled
1 cup whole milk
1 cup sour cream
1 tsp. pure vanilla extract
2 eggs
1 egg yolk
1 1/2 cups fresh pineapple, rough chopped
1 cup dried sweetened coconut
Glaze
3 cups powdered sugar, sifted
6 Tbl. pineapple juice or more if required

Line 12 muffin cups with paper liners.  In a large mixing bowl add flour, baking powder, baking soda and salt mixing well.  In another bowl whisk the sugar, butter, milk, sour cream eggs, egg yolk, vanilla together.  Combine wet ingredients into dry ingredients and fold together until just moistened, do not overmix or they will be tough.  Into the batter add the pineapple and coconut and fold to combine.

Spoon batter into muffin cups evenly they will be slightly full, but you want that.  Bake for about 30 to 35 minutes.  Remove from oven and cool on rack.  Whisk the glaze ingredients together and if desired you can add a little rum extract (I happen to like it that way)  When muffins are cooled spoon on glaze, but here is that bad part you will have to wait about 20 minutes so it can dry onto the cupcakes.  Have patience, make some coffee, sit back and wait.  Just think how delicious they will taste when you can sink your teeth into one, or maybe two!

Pineapple Streusel Breakfast Cake (well you can eat it anytime, but it sure tastes great for breakfast with a hot cup of java)

Cake
1/2 cup macadamia nuts
1 cup sugar
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, room temp
3 eggs
1 tsp. pure vanilla extract
1 1/2 cups fresh pineapple, cut into medium chunks (place on paper towels to drain)
Powdered sugar (for dusting on cake when cooled)
Streusel
6 Tbl. all purpose flour
6 Tbl. light brown sugar, packed
3 Tbl. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg (fresh grated is best)

Preheat oven to 350 degrees.  Grease and flour a 9-inch springform pan, bottom and sides. Process the macadamia nuts with 2 Tbl. sugar until finely ground.  Sift the flour, baking powder and salt and pour the ground nut mixture into the dry ingredients.  In bowl of electric mixer beat butter until creamy.  Add the rest of the sugar and beat until light and fluffy.  Scrape down sides and add eggs beating in one at a time.  Add vanilla, then add flour mixture, being sure to scrape down sides.  Spoon half of the batter into prepared pan and scatter half of the pineapple over batter gently pressing in.  Add remaining batter over pineapple and scatter remaining pineapple over gently pressing in.  Sprinkle the streusel over the top.  For streusel; In a bowl, add all streusel ingredients and with your fingers mix together.  It should hold together when pinched.

Bake for about 45 to 55 minutes.  Remove pan from oven and cool on wire rack for about 10 minutes.  Remove cake from springform pan, making sure the sides release easily.  Cool completely and dust with powdered sugar.

Tom Yum Soup (I can't even tell you how much I love this soup)

1 stalk lemongrass, cut into 1-inch pieces
Fresh ginger, cut into slices (about a 2-inch piece)
1/2 white onion, cut into chunks
6 cups chicken stock (good quality it makes all the difference, I love Kitchen Basics)
2 jalapeno peppers, thinly sliced and seeds removed
4 Kaffir lime leaves or if you can't locate use (4) 2-inch strips lime peel
1 cup fresh pineapple, chopped small pieces
2 cups button mushrooms, sliced
1 tomato (firm, but ripe) chopped medium pieces
1large  red bell pepper, seeded and cut into 1-inch cubes
2 Tbl. fish sauce
1 tsp. sugar
5 cups peeled and deveined raw shrimp
1/4 cup fresh lime juice
4 scallions, sliced on diagonal including green part
1/3 cup fresh cilantro, chopped

Smash the lemongrass and ginger on a cutting board with side of knife.  Place into a large Dutch oven with chicken stock, jalapenos and lime leaves.  Bring to a boil, the reduce to simmer; cover and simmer for 20 minutes.  Strain the solids out and place stock back into Dutch oven.  Add the pineapple, mushrooms, white onions, bell pepper, fish sauce and sugar.  Bring to simmer and cook for about 15 minutes.  Add shrimp and cook for about 3 minutes or until they turn pink.  Remove from heat and stir in tomatoes, lime juice, scallions and cilantro.  Serve in bowls.  If you can't find these ingredients in your local grocer, you can always find in Asian grocery stores.

"The bittersweet of a white oak acorn which you nibble in a bleak November walk over the tawny earth is more to me than a slice of imported pineapple." - 

Henry David Thoreau (1817 - 1862)

Fresh Tuna Salad with Pineapple

1 lb. fresh tuna steak
2 ripe mangos, peeled and sliced
3 kiwis, peeled and sliced
2 cups romaine lettuce, torn
2 cups mixed greens
1 jicama, peeled and sliced
1/2 cup macadamia nuts
1/2 yellow bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 large Haas avocado, peeled, seeded and sliced
2 scallions, sliced thinly on diagonal including green part
3 Tbl. fresh basil, thinly sliced
salt and freshly ground black pepper
Marinade for tuna
3 Tbl. frozen pineapple juice
1/4 cup water
2 Tbl. soy sauce
2 tsp. honey
pinch of red pepper flakes
Vinaigrette
4 Tbl. fresh lime juice
3 Tbl. frozen pineapple juice concentrate, thawed
1/4 cup vegetable oil
salt and freshly ground black pepper

In a shallow dish mix marinade ingredients and place tuna in bowl turning to coat.  Cover and marinate about 40 minutes in refrigerator.  Remove fish from marinade and pat dry with paper towels.  In a saute pan, drizzle in a little oil and cook tuna to desired doneness, or you can place on an outdoor grill and grill which I like better.  Remove from pan or grill when cooked and let rest for about 10 minutes.  Slice the tuna into about 1/4-inch pieces.  For vinaigrette; in a bowl whisk all ingredients together, taste and adjust seasonings.  Salad; On a large platter, add lettuces, then arrange all other salad ingredient's on top laying the sliced tuna on last.  Drizzle vinaigrette over top and enjoy.

Chicken and Pineapple Skewers

2 lbs. boneless skinless chicken breasts, slightly frozen which makes them easier to slice into 2-inch cubes
1 fresh pineapple, peeled, cored and cut into 2-inch cubes
2 bell peppers (green and red) seeded and cut into 2-inch cubes
Button mushrooms, left whole
tear drop tomatoes, left whole
Hot cooked rice, stir in chopped fresh cilantro, a few minced jalapenos and sliced scallions.
Marinade
1/2 cup soy sauce
1/2 cup fresh pineapple juice
1/4 cup vegetable oil
1 Tbl. brown sugar
2 garlic cloves, finely minced
1 -inch piece fresh ginger, peeled and minced
1 tsp. dry mustard
pinch of red pepper flakes

Heat your grill.  Place the chicken pieces into a shallow dish.  In a pan, add pineapple juice, soy sauce, oil, brown sugar, garlic, ginger, dry mustard and red pepper flakes, whisking to combine.  Bring to a boil, then turn to a simmer cooking for about 10 minutes.  Remove from heat and allow to cool.  Pour over chicken and place covered in refrigerator for about 1 hour.  Remove chicken from marinade and reserve marinade.  Heat marinate back up and keep on simmer.  On wooden skewers that have been soaked in water for about 30 minutes, skewer on chicken and vegetables. Grill skewers until chicken is done, basting with remaining marinade several times.  To serve; place hot cooked rice on serving platter and arrange skewers on top.

South of the Border Shrimp and Pineapple Tacos (Delicious)  or you can replace shrimp with cooked pork (my very favorite)

Fresh corn tortillas (you can't beat the homemade ones, or if you can't make your own find a restaurant that has them and purchase some (or you can use homemade flour tortillas)
50 large shrimp, peeled and cleaned
fresh pineapple, sliced in wedges
salt and freshly ground black pepper
oil
1/4 cup soy sauce
1/4 cup fresh pineapple juice
1 garlic clove, finely minced
1 lime, zested and juiced
Accompaniments; sliced avocado, iceberg lettuce (shredded) chopped tomatoes
Cooked Mexican rice
Cooked Black beans or refried beans

Heat outdoor grill and brush with oil.  In a small bowl, add soy sauce, pineapple juice, minced garlic and lime zest/juice whisk to combine.  Place shrimp on a plate and brush shrimp on both sides with soy mixture. Place shrimp on grill and cook about 8 minutes or until done, continually turning and brushing with soy mixture.  Remove to a platter when cooked.  Lightly brush pineapple wedges with a little oil and grill on both sides until you have nice grill marks and pineapple is caramelized.  Remove to cutting board and cut into small pieces.  While shrimp is cooking heat tortillas on grill and remove when warmed and place into foil so they stay warm.  To serve; Add a couple pieces of grilled shrimp to taco shell, add grilled pineapple, avocado, lettuce and tomatoes.  Simply delicious!

Halibut Sandwich with Pineapple Coleslaw

8 slices thick cut sourdough bread
1 1/2 lbs. Halibut fillet (without skin) cut into thick slices (or you can also use Salmon or Cod for this)
Fresh pineapple, cut into thin round slices
salt and freshly ground black pepper
1/4 cup cornmeal
2 tsp. lemon pepper seasoning
1 tsp. Cajun seasoning (I love Slap ya mama)
oil
butter, softened
Slaw
2 cups shredded cabbage, both white and a little purple
1/2 cup shredded carrots
2 scallions, thinly sliced including green part
3 Tbl. fresh cilantro, chopped
freshly ground black pepper
fresh lime zest
1 tsp. fresh lime juice
3 Tbl. mayonnaise
2 Tbl. sour cream
3 tsp. rice wine vinegar
pinch red pepper flakes

Pineapple; heat grill and lightly brush pineapple with oil.  Grill until grill marks are on each side, remove to plate.  Brush one side of each piece of bread with a little butter and grill bread.  Note; you don't have to grill bread if you don't want to, but I happen to enjoy it that way.

For slaw; whisk mayonnaise, sour cream, lime zest, juice, red pepper flakes, and rice wine vinegar together.  In a bowl add; cabbage, carrots, scallions, and cilantro, fold in dressing.  Don't salt this slaw as we don't want it too wet for the sandwich.

Fish; place cornmeal into a plate.  In a small bowl combine; salt, pepper, lemon pepper and Cajun seasoning.  Season fish with seasoning mixture.  Press the fish into the cornmeal on each side.  In a large saute pan, add some oil and turn to medium high heat.  Cook fish until nicely golden brown on each side.  Toast the bread on or lightly butter one side of each piece and grill on grill.

To serve; lightly brush each piece of grilled bread (the non buttered side) with a small amount of mayonnaise.  Top with fish, a piece of pineapple and slaw, add on top piece of bread.  Serve with crisp french fries.

Gooey Grilled Ham, Cheese and Pineapple Salsa - so good! (I make these all the time because everyone loves them, especially my hubby)

8 slices good quality bread (I like rye or pumpernickel)
8 slices Havarti cheese with dill
8 slices sharp cheddar cheese
Goat cheese, softened and spreadable
butter, soft
Thin slices of black forest ham (you want to pile it on)

Pineapple Salsa (you will have extra so you can use with chips or over grilled fish or chicken)
2 cups Honey Dew melon, peeled and diced
1/2 small jalapeno, seeded and minced
1 tsp. fresh ginger, peeled and finely minced
1 cup fresh pineapple, diced
1/4 cup each; red bell pepper and green bell pepper, seeded and diced
1/4 cup red onion, diced
3 Tbl. rice wine vinegar
pinch of salt
1 Tbl. vegetable oil

Mix salsa ingredients together and adjust seasonings.  Cover and refrigerate.

Place 8 pieces of bread on work surface, spread a good portion of goat cheese on each piece of bread, add a piece of Havarti on each side of bread.  Remove salsa from refrigerator and with a slotted spoon place a small amount on one side of bread on top of the Havarti.  Layer on thin slices of ham, mounding them up on salsa side. Add slices of cheddar cheese to each side of bread.  Place each slice of bread with just the cheese on it on top of pieces with salsa and ham.  Brush each side of bread with softened butter.  Heat a large skillet and place sandwiches in pan on medium low heat.  Cook on each side until nicely golden brown and cheese is melting and gooey.

Thai Fried Rice with Pineapple

4 cups steamed white rice
2 cups fresh pineapple, diced
3/4 cup coconut cream
4 scallions, thinly sliced on diagonal including green part (reserve a few for garnish)
1 small jalapeno, seeded and minced
1 small garlic clove, minced
1/4 cup golden raisins
1/2 cup salted cashews (whole)
2 Tbl. yellow curry paste
1 tsp. sugar
1 tsp. fish sauce
1/2 cup fresh cilantro, chopped, plus a little extra for garnish
vegetable oil
sesame oil

In a large saute pan or wok, heat small amount sesame oil and vegetable oil.  Add jalapeno, garlic, scallions and curry. Stir fry for about 1 minute, add diced pineapple, rice, fish sauce, coconut cream, raisins and cashews and stir until coconut cream is absorbed.  Add sugar and salt and mix in well.  Add cilantro and mix to combine.  Remove to serving bowl or platter and garnish with extra cilantro and scallions.

Asian Chicken Noodle Salad with Pineapple

1 1/2 lbs. boneless, skinless chicken breasts, partially frozen and sliced thinly
1 lb. rice noodles or you can use another pasta you like
sesame oil
1 large red bell pepper, seeded and sliced thinly
1 large green bell pepper, seeded and sliced thinly
2 cups Haricot vert (green beans)
salt and freshly ground black pepper
1/2 fresh pineapple, peeled, cored and sliced into chunks
1/2 cup macadamia nuts or cashews
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped (plus extra for garnish)
4 scallions, sliced including green part
1/2 cup fresh lime juice
1/4 cup soy sauce
1 Tbl. honey

In a pot of boiling water cook beans until crisp tender about 3 minutes.  Remove beans to colander and rinse well in cold water to stop cooking, drain well again.  In a pot of boiling water add rice noodles and cook about 5 minutes, drain well and rinse in cold water, drain again and place into bowl with the beans.  Drizzle noodles with a little sesame oil and toss.  In a saute pan, drizzle in some sesame oil and toss in green and red bell pepper, sauteing for a few minutes, remove from heat.  In a saute pan, drizzle with a little oil and cook chicken until nicely browned, remove to a plate and continue cooking rest of chicken (don't overcrowd pan).  In a bowl whisk together; lime juice, soy, and honey.  Into the bowl with the cooked noodles, add sauteed peppers, beans, pineapple, mint, cilantro, scallions, nuts, and chicken.  Toss with dressing, season with salt and pepper and place onto a serving platter.  Garnish with extra nuts and cilantro.

Salmon with Refreshing Pineapple Salsa

6 salmon fillets about 8 oz. each
Salsa
1 1/2 cups fresh pineapple, diced
2 English cucumbers, diced (I like the peel left one)
3 scallions, thinly sliced including green part
1 jalapeno, seeded and finely diced
1/4 cup fresh basil, chopped
1 Tbl. honey
2 Tbl. vegetable oil
2 Tbl. fresh lime juice
Salt and freshly ground black pepper
red pepper flakes

In a bowl, whisk together the lime juice, honey, 1 Tbl. oil and add cucumbers, pineapple, scallions, jalapeno, basil and red pepper flakes.  Season with salt and pepper.

Heat grill or you can use a saute pan on stove to cook salmon.  Brush salmon with some vegetable oil and season well with salt and freshly ground black pepper.  Place salmon onto grill brushed well with oil.  Cook until cooked through, remove salmon to lettuce lined platter.  Top each piece of salmon with salsa.  Serve with a nice tossed salad, garlic bread and boiled red potatoes tossed with butter, and chopped parsley.

Northwest Asian Teriyaki Chicken with Pineapple

4 to 6 large boneless skinless chicken breasts
1/3 cup dry sherry
1/4 cup soy sauce
1/3 cup fresh pineapple juice
2 Tbl. brown sugar
1/4 cup pineapple preserves
4 to 6 (3/4-inch) fresh pineapple rings
oil
3 scallions, sliced on diagonal for garnish (you know I love these)

In a shallow bowl; whisk together the soy, 1/2 of the pineapple preserves, sherry, brown sugar and 1/3 cup fresh pineapple juice.  Add chicken to this mixture, cover and refrigerate for about 30 minutes.  Preheat your grill and rub grill well with oil.  Remove chicken from marinade and pat dry.  Rub grill with oil.  Grill the chicken until beautiful and grilled on each side and inside is done.  Lightly oil the pineapple and place on grill, grilling on each side to achieve grill marks, about 6 minutes each side.  Brush chicken and pineapple with remaining pineapple preserves.  Remove to serving platter and garnish with sliced scallions.  Serve with sauteed pea pods sprinkled with toasted sesame seeds and steamed or stir fried rice.  

Pineapple/Strawberry Frozen Delights - for kids or adults

3 cups fresh pineapple chunks
1/3 cup whole milk
1 cup Greek yogurt
2 cups fresh strawberries, hulled
1/4 cup sugar

In food processor combine ingredients and pulse until almost smooth, you want some chunks of pineapple.  Pour half of the mixture into a glass bowl.  Pulse remaining mixture until completely smooth, add this mixture to bowl.  Divide evenly among molds and insert wooden sticks.  Freeze solid at least 6 hours.  Cover with plastic wrap.

Pineapple Upside Down Cake - a recipe from the past that my mom made - always loved it 

3/4 cup butter, melted
3/4 cup dark brown sugar, packed
3/4 cup unsweetened pineapple juice
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
3 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. rum extract
1 fresh pineapple, peeled, cored and cut into rings
Maraschino cherries - My mom always put one into each pineapple ring and they looked pretty

Preheat oven to 40 degrees. Brush some of the melted butter on the inside a 9-inch cake pan.  Mix well 5 Tbl. of the butter with the dark brown sugar and 1/4 cup pineapple juice.  Place this mixture into the bottom of the cake pan.  Arrange the pineapple rings on the brown sugar and place a cheery into each ring.  

In a bowl stir together the flour, salt, baking powder and sugar.  Separate the eggs, beating the white until stiff, but not dry.  Beat two of the eggs yolks.  Stir in the remaining 1/2 cup pineapple juice, vanilla, rum extract and remaining melted butter.  Add this mixture to the flour mixture.  Gently fold in the egg whites.  Pour batter over top of pineapple rings. Bake for about 30 minutes.  Let cake cool on cooling rack for about 10 minutes then place a larger plate over pan and carefully flip over.  Serve with vanilla ice cream or freshly whipped cream.

Grilled Pineapple with Ice Cream (so easy your guests or family will be amazed)

1 fresh pineapple, peeled and sliced
1/2 cup brown sugar
1 tsp. rum extract
melted butter
1/2 cup flaked coconut
Vanilla ice cream or Rum Raisin (I personally like Rum Raisin)
Fresh mint leaves (garnish)

In a bowl add brown sugar, rum extract and mix with a little melted butter.  You don't want the sugar too dry, but you don't want it runny either.  Place the pineapple pieces on a large baking sheet and brush on some of the butter/sugar mixture.  Place baking sheet into oven about 6 inches below the broiler element.  Broil for about 4 minutes, then remove with oven mitts and sprinkle on coconut.  Place back in broiler and broil until coconut is lightly toasted.  Remove and place on serving plates and serve with ice cream.  Garnish with mint leaves.  

Bon Appetit

"Since we have been made right in God's sight by faith, we have peace with God because of what Jesus Christ our Lord has done for us.  Because of our faith, Christ has brought us into this place of undeserved privilege where we stand, and we confidently and joyfully look forward to sharing God's glory." - Romans 5:1-2

"Nothing in all creation will ever be able to separate us from the love of God that is revealed in Christ Jesus our Lord." - Romans 8:39

"I tell you the truth, anyone who believes has eternal life." - John 6:47

"Believe in the Lord Jesus and you will be saved." - Acts 16:31