Mar 162011
 

Pictures

Pine-Orange Cupcake

Pine-Orange Cupcake

Cupcake Ingredients

Cupcake Ingredients

Adding Cake Mix

Adding Cake Mix

Eggs!

Eggs!

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Vegetable Oil

Adding Vegetable Oil

Adding Pine-Orange Juice Mixture

Adding Pine-Orange Juice Mixture

Blend

Blend

Blended

Blended

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Orange Juice

Adding Orange Juice

Frosting

Frosting

Cupcakes!

Cupcakes!

Cupcake Close-Up

Cupcake Close-Up

Rows o' Cupcakes

Rows o' Cupcakes

Pine-Orange Cupcakes

1 18.25 ounce box orange cake mix
1 8 ounce can crushed pineapple in juice, drained, juiced reserved
3 whole eggs
1/3 cup vegetable oil
1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
Pine-Orange Frosting
1/2 cup butter, softened
1 8 ounce can crushed pineapple in juice, well drained
2 tablespoons orange juice, upto 4 tablespoons
5 cups powdered sugar, sifted

Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

Feb 052011
 

Pictures

Grilled Pineapple Guacamole

Grilled Pineapple Guacamole

the Ingredients

the Ingredients

Grilling the Pineapple

Grilling the Pineapple

Avocados!

Avocados!

Mashed Avocados!

Mashed Avocados!

Diced Grilled Pineapple

Diced Grilled Pineapple

Adding Pineapple to Avocados

Adding Pineapple to Avocados

Adding Red Onion

Adding Red Onion

Adding Pineapple Juice

Adding Pineapple Juice

Adding Cilantro

Adding Cilantro

Adding Salt

Adding Salt

Adding Cayenne

Adding Cayenne

All Mixed Up

All Mixed Up

Grilled Pineapple Guacamole with Pork al Pastor

Grilled Pineapple Guacamole with Pork al Pastor

Grilled Pineapple Guacamole

3 slices fresh pineapple, 1/2-inch thick *See Notes
3 whole avocados, halved, seeded and peeled
1/4 cup red onion, finely chopped
2 tablespoons pineapple juice, or orange juice
1 tablespoon fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

For a charcoal grill, grill pineapple sliced on the greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until browned, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place pineapple on greased grill rack over heat. COver and grill as above.) (For a grill pan, heat greased grill pan over medium heat. Cook pineapple slices on grill pan for 6 to 8 minutes or until browned, turning once halfway though cooking time.) Core and chop pineapple.

Place avocados in medium bowl. Use a potato mashed or for to mash avocados. Stir in chopped pineapple, red onion, pineapple juice, salt and cayenne.

Notes- I used 4 sliced because I sliced them a little thinner (and I love pineapple!)

Very taste with a little bit of heat. I think when I make this again (and I will!) I’ll add a serrano or jalapeno just to make it a little hotter!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Feb 042011
 

Pictures

Pork Al Pastor Tacos

Pork Al Pastor Tacos

the Ingredients

the Ingredients

Pork Tenderloin Slices

Pork Tenderloin Slices

Bag o' Pork

Bag o' Pork

Adding Pineapple

Adding Pineapple

Adding Onions

Adding Onions

Adding Orange Juice

Adding Orange Juice

Adding White Vinegar

Adding White Vinegar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Ground Chili Powder

Adding Ground Chili Powder

Adding Jalapenos

Adding Jalapenos

Adding Sea Salt

Adding Sea Salt

Adding Dried Oregano

Adding Dried Oregano

Adding Cumin

Adding Cumin

Adding Garlic

Adding Garlic

Ready to Mix

Ready to Mix

Pre-Blending

Pre-Blending

Blending

Blending

Blending

Blending

Blended

Blended

Adding to Pork

Adding to Pork

Pork Marinading

Pork Marinading

Justin Putting the Pork on the Grill

Justin Putting the Pork on the Grill

Grilling

Grilling

Plate o' Meat and Pineapple

Plate o' Meat and Pineapple

Chopping

Chopping

All Mixed Up

All Mixed Up

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor

1 1/2 pounds pork loin, trimmed and cut into 1/2-inch slices
1 whole pineapple, peeled, cored and cut into 1/2-inch rings
1 cup onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ground guajillo or pasillo chile peppers, *see Note
1 whole jalapeno, chopped
2 teaspoons kosher salt
3 cloves garlic, peeled and halved
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped

Place pork in large resealable bag.

For marinade, in a blender or food processor, combine three of the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo chili pepper, jalapenos, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour over pork. Seal bag; turn to coat pork. Marinate in refrigerator for 4 – 24 hours.

Drain pork and discard marinade. For a charcoal grill place five of the pineapple rings and all the pork slices on the rrill rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until the pork is done (160f) and pineapple is browned, turning once half way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all the pork slices on grill racks over heat. Cover and grill as above.) Reserve remaining pineapple for another use.

Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.

NOTES- I used pork tenderloin and it melted in my mouth! Also I used ground ancho chili powder and skipped the cilantro (Justin’s not a big cilantro fan). This was SO good!!! It made a lot and I plan to enjoy the leftovers!!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Jan 212011
 

Pictures

Chicken with Pineapple Kebobs

Chicken with Pineapple Kebobs

the Ingredients

the Ingredients

Pineapple Juice

Pineapple Juice

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Minced Garlic

Adding Minced Garlic

Adding Chili Powder

Adding Chili Powder

Adding Salt

Adding Salt

LADYBUG!!! (It was in my cilantro!)

LADYBUG!!! (It was in my cilantro!)

Adding Cilantro

Adding Cilantro

Adding Yogurt

Adding Yogurt

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring

Stirring

All Stirred Up

All Stirred Up

Adding Pineapple Juice

Adding Pineapple Juice

Stirring

Stirring

Added Chicken

Added Chicken

Mixing

Mixing

Ready to Marinade

Ready to Marinade

Kebob Station

Kebob Station

Kebob Before Oven

Kebob Before Oven

The Messy Aftermath

The Messy Aftermath

Halfway Done

Halfway Done

Justin Basting Them

Justin Basting Them

This Time You Can See Justin!!

This Time You Can See Justin!!

Kebob Close-Up

Kebob Close-Up

With Rice Ready to Eat!

With Rice Ready to Eat!

Chicken with Pineapple Kebobs

1 1/2 8 ounce cans pineapple chunks in juice, reserve juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon fresh cilantro, chopped
orange food coloring
3 7 ounce boneless skinless chicken breast
1/2 whole red bell pepper
1/2 whole green bell pepper
1 pint cherry tomatoes
1 tablespoon vegetable oil

Drain the pineapple juice into a bowl. You should have about 1/2 cup juice.

In a large mixing bowl, blend together cumin, ground coriander, garlic, chili powder, salt, yogurt, cilantro and a few drops of food coloring. Pour in the reserved pineapple juice and mix together.

Cut the chicken into bite size cubes, add to the mixing bowl witht he yogurt and spices and leave to marinade about 1-1 1/2 hours.

If using wooden skewers, soak 6 in water for 30 minutes. Cut onion and peppers into bite size chunks.

Prepare a barbecue, if using. Arrange the chicken, pepper, onions, tomatoes and reserved pineapple chunks alternately on the skewers.

Baste the kebabs with the oil. Cook on the barbecue or under the broiler for about 15 minutes, turning and basting the chicken with the marinade regularly.

Once the chicken pieces are cooked, remove from the grill and serve with either salad or plain rice.

I’m not sure where this recipe came from but I love it!! I love pineapple and I’m sure this would be even better with fresh pineapple and using canned pineapple juice. I think I will try that!!!

Nov 192010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Adding Pineapple Cake Mix

Adding Pineapple Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Reserved Pineapple Juice

Adding Reserved Pineapple Juice

Adding Rum Extract

Adding Rum Extract

Adding Crushed Pineapple

Adding Crushed Pineapple

Mixing

Mixing

Batter

Batter

24 Regular Size Cupcakes

24 Regular Size Cupcakes

24 Mini Size Cupackes

24 Mini Size Cupackes

Fresh Out of the Oven

Fresh Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Coconut Milk

Adding Coconut Milk

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Mixing

Mixing

Frosted Mini Cupcakes

Frosted Mini Cupcakes

Close Up

Close Up

Frosted Regular Cupcakes

Frosted Regular Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Pina Colada Cupcakes 2

1 18.25 ounce box pineapple cake mix
1 cup water (plus reserved pineapple juice)
1/3 cup vegetable oil
3 whole eggs
1 8 ounce can crushed pineapple, well drained and juiced reserved
1 teaspoon rum extract
Coconut Butter Frosting
2/3 cup butter, softened
7 cups powdered sugar, divided
1/3 cup coconut milk, or more if needed

Preheat oven to 350. Mix cake mix as directed, except use a mixture of water and reserved pineapple juice to make the amount of water required. Also add 1 teaspoon of rum extract and crushed pineapple.

Cook for about 18 – 20 minutes or until done.

Cool on wire racks.

Frosting: In a bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 5 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

I pipe the frosting onto the cupcakes, but I like lots of frosting!!!

For some reason this made 24 regular and 24 mini cupcakes. I’m really not sure why!!

I prefer this recipe to the other Pina Coloda cupcakes that I posted. The frosting is so good, I could just eat it all say long!

Oct 182010
 

Cake 3

Cake Ingredients

Cake Ingredients

Shredding the Carrots

Shredding the Carrots

Shredded Carrots

Shredded Carrots

Flour

Flour

Macadamia Nuts

Macadamia Nuts

Coconut Flakes

Coconut Flakes

Crystallized Ginger

Crystallized Ginger

Processing

Processing

All Processed

All Processed

Adding Cinnamon to Flour

Adding Cinnamon to Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Whisking

Whisking

Removing Vanilla Beans from Sugar

Removing Vanilla Beans from Sugar

Adding Sugar

Adding Sugar

Adding Oil

Adding Oil

Mixing

Mixing

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Coconut-Macadamia Mixture

Adding Coconut-Macadamia Mixture

Adding Carrots

Adding Carrots

 

Adding Crushed Pineapples

Adding Crushed Pineapples

The Batter

The Batter

Mom Pouring it into the Pans (I don't like doing that!)

Mom Pouring it into the Pans (I don't like doing that!)

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Cream Cheese

Cream Cheese

and Butter

and Butter

Mixing

Mixing

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cream of Coconut

Adding Cream of Coconut

Adding Coconut Extract

Adding Coconut Extract

Yummy Frosting

Yummy Frosting

First Layer

First Layer

Frosted

Frosted

Second Layer

Second Layer

Third Layer

Third Layer

Me Frosting the Cake

Me Frosting the Cake

All Frosted

All Frosted

Adding the Macadamia Nuts and Crystallized Ginger

Adding the Macadamia Nuts and Crystallized Ginger

With the Little Carrots

With the Little Carrots

Top View

Top View

Side View

Side View

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Cake
2 1/3 cups flour, sifted then measured
1 cup coconut flakes
1 cup macadamia nut
3/4 cup crystallized ginger, chopped
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 whole eggs
2 teaspoons vanilla extract
2 cups carrots, peeled and finely grated
2 8 ounce cans crushed pineapple, well drained
Frosting
3 8 ounce packages cream cheese, at room temperature
3/4 cup unsalted butter (1 1/2 sticks) room temperature
2 cups powdered sugar
3/4 cup cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole macadamia nut
1/4 cup crystallized ginger, chopped

For cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Recipe found here.

NOTES- This cake was fun! It took a lot of prep work and hard work, but I think it turned out awesome. Funny thing, I don’t even like carrot cake! The frosting, to die for. My mom had to separate my from the left over bowl. I have that problem with frosting a lot!

Jun 102010
 

This is one of my favorites!!! The original recipe can be found here. I love lime and pineapple so this is all good!!

The Ingredients

Marinading

Grilled Pineapple

Pineapple Salsa

Grilling the Chicken

Dinner!!!

Lime Chicken with Grilled Pineapple

6 8 ounce boneless skinless chicken breast
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup fresh lime juice, divided
6 whole jalapeño peppers, minced and divided (or as many as you like)
1/2 cup pineapple juice
2 cloves garlic, minced
1/2 cup tequila, optional
1 whole pineapple, peeled, cored, and cut horizontally in half
1/2 teaspoon lime zest

Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 3 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

Grill pineapple 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 3 minced jalapeño, and lime rind. Serve with chicken.

So yummy!!!!!