Tipsy Pineapple and Toasted Coconut

This was another recipe that was emailed to me. Of course, I can't just leave anything alone, so I've made it my own. This is definitely something that can be done on a grill, and quite perfect for a summer treat. But for those of us lacking a grill or for the months when it's just not grilling weather, I've made this in the style of Bananas Foster.

Your shopping list for today is:

1/2 cup Light brown sugar
1/3 cup Rum (I suggest a dark or spiced rum)
2 tbsp Butter
1 tbsp Vanilla extract
1/3 cup Coconut sweetened flakes, toasted (instructions below)
1 Pineapple- cored, skinned and cut into large chunks


If you've never bought a fresh pineapple before, here's what you need to look for: the bottom of the pineapple should be yellow, but no more than half-way up the sides of the pineapple, you don't want it to be to ripe. You should smell the bottom, it will smell like..well, like fresh pineapple. If it smells too sweet, it might be too ripe.
To cut the pineapple, slice off the bottom and the top, just below the leaves. Now slice down the sides of the pineapple, lengthwise, skinning the fruit. Then slice the pineapple in half, lengthwise and cut the fruit in wedges, around the core. Now cut these wedges into smaller wedges/chunks and set aside. Dispose of the core and trimmings.
In a frying pan, melt the butter on medium heat. Add the pineapple chunks and cover. In a microwave safe bowl, combine the rum, vanilla and brown sugar. Microwave on high 1-1 1/2 minutes until the sugar is dissolved. Add the mixture to the pan with the pineapple and stir. Cover and simmer on medium for 4-5 minutes until liquid has reduced.
I recommend serving over Vanilla Bean ice cream, but really, any flavor combination you want to try would be fun. Sprinkle toasted coconut over the top and enjoy!



**Note: This will be a warm sauce, so serve immediately or let cool considerably if not serving right away as it will melt the ice cream.


To toast the coconut:
Spread the coconut flakes in a single layer on a cookie sheet. Bake at 325 for about 5-10 minutes, or until lightly brown on the tips. Remove and cool. The coconut will continue to toast on the cookie sheet, so move it to a plate or cutting board if it's already golden brown.

**Note: If you're planning on doing this recipe for the grill, reduce both the sugar and rum amounts to 1/4 cup of each. Brush the grill with the melted butter and brush the pineapple with the rum mixture. Also, I would suggest leaving the pineapple in larger chunks.

A Sparkling Sunrise

This is my signature drink, sunny and sparkly just like me!

Your shopping list for today is:
2 cups pineapple juice
2 cups cranberry sparkling cider/ cranberry juice coctail
1/2 c fresh lime juice
1 1/2 c or 1 can apricot nectar

Mix all ingredients in a large pitcher, cover and chill.
When you're ready to servce, pour into 9 glasses with ice and top off each glass with either ginger ale, champagne or sparkling cider (either grape or apple will work).
Garnish glasses with lime slices.

This drink is perfect for a late spring or summer get together. I hope you enjoy!

It wasn't me, I swear!

Due to some temporary technical issues, some recipes will be be posted without pictures. We hope to have this corrected as soon as possible, but didn't want to leave our readers without any new recipes for an unknown period of time. As always, if you have any questions, concerns or ideas...leave them in the comments:)

White Lasagna

This recipe may look long and complicated, but please trust me, if I can do it, anyone can!

Your shopping list for today:

2 small containers of ricotta (or 1 lg one, you'll need about 30 oz.)
1 & 1/2 sticks of butter
Mrs. Dash, Original Blend (or any Italian blend of seasonings)
1 lb. mushrooms, sliced (white buttons or small criminis, I like both for this)
3 cloves of minced garlic (or 3 spoonfuls, if using pre-minced)
3 cups of milk (I wouldn't suggest using skim, this is the base for the sauce)
1/2-1 cup of flour
Salt and Pepper
1 $ 1/2 cups of frozen, chopped broccoli
2 cups Parmesan cheese, shredded
4-5 large boneless, skinless chicken breasts
1 box of oven-ready lasagna noodles
2 cups Mozzarella, shredded
Cooking spray


You can chop the chicken breasts up into cubes and fry them, but I find it easier to boil the chicken and then cut/shred it. Place the chicken in a large pot and add just enough water to mostly cover the chicken. Add a few shakes of Mrs. Dash to flavor the chicken, cover and boil on med-high just until chicken is cooked through. Remove the chicken from the water and set aside to cool. Shred or cube once it's cool to the touch.
Melt the butter in a large saucepan over medium heat. Add mushrooms and cook, stirring often until mushrooms are soft and most of the liquid is absorbed, about 5 minutes. Add garlic and broccoli and saute until soft, about 4 minutes. Add flour, a 1/4 cup at a time, stirring with a wooden spoon, making a roux. You want it to be a creamy paste-like texture, not too dry or clumpy. Slowly add milk and continue to cook while stirring constantly until thickened. The sauce may be looking more green than white at this point, but don't worry, the cheese will balance it out.
Add salt, pepper and Mrs. Dash to taste. Continuing to stir, slowly add the Parmesan and half of the ricotta (either one whole small container, or half of a large container, about 15 oz.). Stir frequently, you do NOT want the cheese to settle and burn to the bottom of the pan, it will ruin the sauce. Once sauce is thickened and cheese is fully melted, remove from heat.
Preheat the oven to 375 degrees Fahrenheit.
Spray bottom and sides of a 13x9 baking dish with cooking spray and spread about 1/2 cup of sauce over the bottom of the pan. Now layer the pasta, 3 sheets should fit evenly, it's okay if there's little gaps. Next spread out about a 1/3 of the chicken, follow this by enough sauce to fully cover the the layer. Spoon 2 spoonfuls of ricotta per each pasta sheet, 6 total. Cover with 1/4-1/3 cup of mozzarella. Repeat this process until you only have 3 pasta sheets left, you should have used up the ricotta and chicken by now. Lay the last 3 sheets, cover with the last of the mozzarella and the remainder of the sauce.
Cover with aluminum foil and bake for about 30 minutes covered. Remove the foil and bake another 10 minutes uncovered, until cheese is bubbly and the pasta is soft when tested with a fork.

Let the lasagna rest for a few minutes before slicing and serving. I suggest serving with french or garlic bread and maybe a small salad.

Kat's Fresh Steak Pitas

This was a new recipe for me, it was emailed to me by one of the many cooking sites I follow. As is usual, I've tweaked it a bit and made it mine :)


Your shopping list for today is:

1 small container of plain yogurt (you'll need at least 4oz.)
Fresh Dill (4-5 tsps. chopped)
Salt and Pepper
3 garlic cloves (I usually buy the small jar of pre-minced garlic, it saves time)
Mrs. Dash, Original Blend
Lemon or orange juice (you'll need 1/2 cup)
1 1lb. flank steak, trimmed or as lean as you can find
Cooking spray
1 pkg of pre-cut, 6-inch pitas (you can choose wheat or white)
1 small container of feta (you'll need at least 1 cup)
Alfalfa sprouts
Iceberg lettuce


This recipe calls for a grill or a broiler pan. If you don't have either, you can lay wire racks across a backing dish and improvise. Turn the oven to the broiler setting and turn the temperature setting all the way up to 500 degrees Fahrenheit. Spray broiler pan, or wire racks, or grill liberally with cooking spray.
In a gallon size, zip-top plastic bag, add the juice (either of them will work just fine), 2 cloves of minced garlic (or about 2 tsps if using pre-minced garlic), 2-3 shakes of Mrs. Dash, 1 tsp black pepper (or 3/4 turns of a pepper grinder). Add the steak to this mixture and marinate in the refrigerator for about 10-15 minutes, turning once. After the steak has marinated, remove and place on the grill/broiler pan and discard the marinade. Cook for 6-10 minutes on each side, depending on your desired degree of doneness.
While the steak is cooking, in a small mixing bowl, add the yogurt, chopped dill, 1 clove of garlic, minced (or about 1 tsp, if using pre-minced), Mrs. Dash, salt and pepper to taste. I hate using the phrase "to taste" but as this is a sauce, the amount of seasoning is really dependant on how strong of a flavor you're looking for. Whisk all of these ingredients together and let stand.

Remove the steak when it's done and set it aside to rest for at least 5 minutes before slicing.

It is really important that you let meat rest before you cut it. If you start slicing too soon, the meat will lose all of it's juices and dry out. Since the juices also hold a lot of flavor, you'll wind up chewing on a piece of tasteless leather instead of a nice steak. While the meat is resting, warm the pitas briefly (about 30 seconds) in the microwave, wrapped in a paper towel or napkin. When the steak has rested, slice diagonally, across the grain into thin slices.
Line each pita half with a spoonful of the dill sauce, some lettuce and sprouts, a few slices of the steak, and as much or as little feta as desired.

I would suggest serving these with some kind of salad or an equally light side. I thought the pitas were good, a very summery type of meal. Absolutely perfect for an early summer BBQ or get together.