Hawaiian Style Turkey Sloppy Joes

Most days, I wake up with an idea of how the day should go. You'd think I'd know better by now. But nope. It is with blind optimism that I enter each day with a "plan", though over and over again I am reminded that life is a chaotic, unpredictable thing. I can't even blame this entirely on having a child because some of the things that throw the day off track have nothing to do with him. {Though most of them do. I think I'll keep him anyway.}

This week has been no different. But let's pretend that things went perfectly, okay? Let's pretend that I posted this recipe yesterday as I had intended. Let's pretend that my A/C didn't shut down and turn my house into a sweat box. Let's pretend that the maintenance man didn't have to stop by TWICE to fix it, and then tell me that there was a good chance the utility closet may flood.

Let's also imagine that I, being a responsible and logical renter, heeded the warning issued to me upon moving in and maintained said closet free of anything important, because it isn't a storage closet after all. That I hadn't stuffed the closet full with Christmas decor {that never went up last year since I'd just had a baby and all} and that I most certainly did NOT use it as a place to store my photography backgrounds.

Because if I did do any of that, it would mean that I'd be forced to haul all that junk out in the evening hours when I was so tired I could curl up and snooze IN the utility closet without batting an eye, putting myself in the precarious position of potentially drowning in the flood that never actually happened. I thank the maintenance man for being cautious just the same.

We're still pretending here, so let's just imagine that all those Sterilite boxes of Christmas stuff weren't piled in a corner in my living room, beckoning to my 9 month old to scale them like Mount Kilimanjaro. Because that means that, in moving things out of his reach, I wouldn't have accidentally dropped one of the boxes -- the one filled with GLASS ornaments, of course -- creating hundreds of red and gold shards of glass that needed vacuuming. Oh well, we had too many anyway.

Can we also pretend that I didn't wake up with a pounding headache that wouldn't quit? And that I actually got the recipe I planned to share cooked, photographed and posted? Not that my child screamed incessantly while I stood at the stove because he didn't feel like being penned up in his Pack 'n Play, or that I accidentally flung pineapple pieces all over the floor. Whatever. I got it done and that's what counts.

Since we're assuming all went smoothly, that would mean that I was able to publish the post while the baby napped and then got to sit down and eat something healthy. Not that the moment I sat at the computer, I was roused by a crash that made me think my child had turned into a pole vaulter and sprung himself over the side of his crib. Or that that I stress-ate mini Oreos that I bought for a baking project. Because that was not part of the plan. {On a positive note, I discovered that adrenaline gives me the ability to sprint at Usain Bolt-like speeds. Good to know.}

Life. Is. Sloppy. But it's also delightful. Much like these:

Truth be told we probably eat some version of a sloppy joe at least once a week. It's quick to prepare and you can add anything you want to it -- the perfect refrigerator clean out kind of meal. Sometimes I cook it up Cuban picadillo style. Other times I make it with an Asian flair. At times, it's Greek.

But today... today we're giving it a "Hawaiian" twist, because it's Friday and I need to pretend I'm on on island sipping a Mai Tai. Who's with me?

A little sweet, a little savory and a touch of smoky thrown in for good measure, it's the balance that you crave in your life. Or at the very least, in your mouth. And as it turns out, it's a fantastic thing to dig into this weekend while you enjoy the return of college football. We win.

Let's make peace with "messy" and dig in!

Hawaiian Style Turkey Sloppy Joes

1 small yellow onion, diced
1/2 cup diced pineapple, fresh or frozen
1 pound ground turkey meat

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1/3 cup ketchup
1/4 cup tamari or soy sauce
1/2 teaspoon sesame oil
1 large clove garlic, minced or grated
1 tablespoon cornstarch
1/4 cup water
2 green onions, chopped (divided)
4 Sweet burger buns, such as King's Hawaiian

1. Heat about a tablespoon of oil in a skillet over medium-high heat. Add onion and pineapple and cook until soft and translucent, about 5 minutes.

2. Scoot the onion and pineapple mixture over to one side of the pan and add the ground turkey meat to the empty side. Cook, breaking up the meat, until no longer pink {I like to use a potato masher for this job}. Stir everything together.

3. Sprinkle the mixture with smoked paprika, garlic powder, onion powder and ground ginger and mix to combine.

4. Meanwhile, in a small bowl, whisk together ketchup, tamari or soy sauce, sesame oil and garlic. In Pour into ground turkey mixture and stir to coat. Cook for about a minute or two.

5. {Use the same bowl for this step and save yourself some dishwashing} Whisk together corn starch with about 1/4 cup water until there are no lumps. Pour into the skillet and stir throughout the mixture -- this will thicken up the sauce. {Note: If it gets too thick, add a little more water to get desired consistency.}

6. Add 1 chopped green onion and cook for another minute or so. Scoop onto sweet Hawaiian burger buns and garnish with extra green onion if desired.

Serve while hot and messy, with lots of napkins! :)

Hawaiian Turkey Sliders

My teacher friends are back to commiserating on Facebook and there's not a parking space to be found at Target. That can only mean one thing: The impending end of summer.

Dun, dun, DUUUUUUN!!!

{I kid, teachers. I totally remember that feeling and I mourn the loss of your vacation, too.}

Before you put away the tiki torches and pool floats, let's have just one more backyard cookout, shall we?

I know Fall is ever-popular with its warm flavor profile of cinnamon, root vegetables, and the frenzy-inducing Pumpkin Spice... I love those things just as much as the next gal.

But, there's something to be said for summer's sweet, fresh flavors, too.

When I think of summer, I think of coconut. {Maybe it's the whiff of tanning oil that's perpetually in the air during this time of year.} I think of watermelon, lime, corn, and mango. And then there's pineapple.

Pineapple is quite possibly my favorite summery flavor. Um, hello, Pina Coladas.

It's pretty irresistible cut in into gorgeous rings, blended into icy beverages, or even grilled. {Have you ever grilled pineapple. Run, don't walk, to your grill immediately if you said no. Then bust out the vanilla ice cream and serve it up with a big scoop. Drool.}

So, naturally, I had to include pineapple in this savory "farewell to summer" recipe.

I know I told you pineapple is amazing when it's grilled, but Steve's bicycle is still locked onto the grill in the garage and the key is still nowhere to be found {I'm pretty sure these things only happen to us}, so I went a different route with mine. I made this Pineapple-Onion Relish right on the stove top and, man, is it addictive.

The caramelized pineapple and onion create such a heavenly combination together. Piled on top of a tiny turkey burger nestled in a Hawaiian roll with spicy pepper jack for a kick, there's no better way to pay tribute to sweet summer days.

What flavors scream summertime to you?

Hawaiian Turkey Sliders

Pineapple-Onion Relish

1 tablespoon olive oil
1/2 a medium onion, diced
1 cup fresh pineapple, chopped
Dash of salt

1. In a medium skillet, heat olive oil over medium heat.

2. Add onion and pineapple, stirring often.

3. Cook for about 10-12 minutes or until onions and pineapple are caramelized. Set aside until ready to assemble sliders.

Burgers

1-2 tablespoons olive oil
1 pound ground turkey
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup green onion, chopped
3 slices pepper jack cheese, cut into quarters
1 package {12 count} King's Hawaiian Rolls

1. Heat olive oil in a skillet over medium-high heat. {Or heat grill, if desired.}

2. In a large bowl gently mix together turkey, sesame oil, onion powder, garlic powder, and green onion until well combined. {Try not to overmix.}

3. Form meat into patties. {Should make about 12}

4. Place patties onto hot skillet and and cook for about 5-7 minutes on one side; flip and cook on other side until cooked through and meat is no longer pink.

To assemble sliders:

Place a slice of pepper jack on each warm slider, then top with a spoonful of Pineapple-Onion Relish. Serve on Hawaiian Rolls.

Brunch Week: Pineapple-Basil Tea

What's not to love about brunch?

It's late enough in the day that it doesn't require an early wake-up {I'm not a morning person}, and early enough that you don't have to feel guilty about spending a few hours nibbling and chatting with friends.

It allows for larger portions since you're combining two meals of the day. {Right?}

It makes drinking champagne or vodka before noon perfectly acceptable behavior.

It combines the best of breakfast and lunch with room for indulgences that don't usually appear until after dinner.

In short: Brunch rocks.

And this week, as we gear up for the culminating brunch event of the spring -- Mother's Day -- I'll be sharing a whole collection of brunch recipes compiled by a talented group of food bloggers who love brunch as much as I do. {Hi gals!}

But the Brunch Bonanza doesn't just stop there. {Because what fun would that be?}

We're also going to be giving you an opportunity to win some absolutely fantastic prizes {20 of them, to be exact!} from the best sponsors. Ever.

These generous folks have put together some must-have items that are perfect for getting your brunch on at home!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:  

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

      

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

So cool, right?

You know what else is cool?

This refreshing Pineapple-Basil Tea.

I love pineapple anything. The sweet, tropical flavor just screams "relaxation" to me. Paired with herbal, fragrant basil and robust black tea, it's heaven in a glass. And the perfect beverage for a leisurely brunch with friends or family. It's an unexpected twist on a brunch staple, and the perfect thing to sip on while enjoying all of your favorite dishes.

Make sure to check out the other scrumptious recipes shared today by the lovely ladies of Brunch Week, and check back this week for many more brunch ideas!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Don't forget to try your luck on winning one of the giveaway prize packs... if you could choose, which would you want to win?

Ready to enter?? GOOD LUCK!

a Rafflecopter giveaway
Disclosure: I was not compensated for this post, but am among a group of bloggers to receive free products and promotional items from a few of the sponsors mentioned above. As always, all opinions are my own!

Pineapple-Basil Tea
Adapted from Southern Living

For Pineapple Syrup:
1 cup water
1 1/2 cups sugar
2 cups fresh pineapple, chopped

For Tea:
3 cups water + 6 cups cold water
8 black tea bags
1/4 cup fresh basil, chopped


1. In a medium saucepan, combine water, sugar, and chopped pineapple and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Pour the pineapple mixture into the blender and process until smooth. {You may want to cool it slightly as hot liquids can be dangerous to blend at high speeds!} Pour the mixture through a fine mesh strainer into a pitcher, pressing on the pulp.

3. Meanwhile, bring 3 cups of water to a boil. Add the teabags and boil for about a minute, then remove from heat and allow to steep, about 10 minutes. Toss the teabags after steeping. {Or, check out these 10 cool things you can do with used tea bags!}

4. Add the tea to the pitcher containing the pineapple mixture, along with the chopped basil* and 6 cups of cold water. Stir well to combine. Refrigerate to chill.

Serve over ice and garnish with pineapple slices if desired.

*I found that I wasn't a big fan of the little floating basil leaves while I was sipping, so it might be a good idea to serve this tea with a straw. :) Alternatively, you can infuse the tea with the flavor of the basil leaves by adding it to the water while the tea is steeping, then straining out the leaves before pouring it in the pineapple mixture. This way, you have the flavor of basil without the floating particles!

Bark-a-Palooza

Ugh, I've missed sitting at the computer and telling you all about my crazy antics lately. I just can't seem to get caught up on everything I need to do AND get in the kitchen AND share it with you AND still have a life. And though I've considered it, I can't call into work and say, "Hey, sorry, but I'm up to my elbows in melted chocolate and I have people counting on me for this recipe."

Is that too much to ask?

This morning I took a little personal time out to go to a yoga class with a friend, and let me just tell you... I loved it. Which is shocking, because I dislike most things that involve any sweating that isn't caused by standing in front of an oven.

But seriously, this was some exercise I can see myself getting into... which is a pretty big deal because you might remember that the last time I mentioned exercise this happened.

I felt strong. I felt zen. I felt brave enough to do a handstand with my feet up on the wall, inverted like an upside down "L".

What I didn't feel was the blood vessel that decided to burst in my eyeball.

Nope, Steve had to inform me about that. He made this strange face while I was talking to him a few hours after the class, and I knew something was up. Then I looked in them mirror and saw it. Like something out of a horror movie.

Oh, well. I'll spare you the picture, but I promise it isn't pretty.

Anyway, enough about fitness, let's talk sugar. {Because I know that's what you come here for.}

You will never guess what I have created for you.

Gifts.

Well, not FOR you but for you to make for other people. Because let's face it, if you weren't the recent winner of that recent ridiculous Powerball drawing, and you're lucky enough to have lots of sweet people in your life that you care about, you probably don't have unlimited funds for holiday shopping.

{But if you do, would you mind sending me some of that? Wire transfer would be great. Thanks.}

Anyway, I know that you probably don't have anymore free time than I do. So I decided to come up with a spin on a popular holiday treat that even busy, broke people can make: Bark.

You know, the stuff that fancy specialty stores like to sell for nearly $30 a tin.

With a handful of ingredients, the help of your microwave and refrigerator, and some inexpensive little gift bags, you can pretty much cross everyone off your list for $30. 

Now comes the exciting part... the flavors that I'm sharing with you today.

Have you ever heard of Banana Pudding Bark? {A white chocolate-vanilla pudding base studded with banana chips and vanilla wafers!}

Or Milk Chocolate-Potato Chip Bark? {Milk chocolate base encrusted with salty potato chips and drizzled with white chocolate!}

Or Pina Colada Bark? {White chocolate base with sweet dried pineapple bits and flaked coconut!}

Yeah, I've never seen those come in a tin, either. But if those stores know what's good for them, they'll start selling these... SOON.

Because they'll have some competition coming from you and me. And if I can make it with a busted eye, I guarantee you'll have no problem making it either.

**These recipes are an approximation. You can use as much or as little of the ingredients as you choose, and mix and match add ons to make your own delicious flavors**

Banana Pudding Bark

1 {11 oz.}bag white chocolate chips {I use Ghiradelli's}
4 tablespoons Jell-O Vanilla Instant Pudding
1/2 cup vanilla wafers, coarsely crumbled
1/3 to 1/2 cup banana chips

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: White chocolate is VERY easy to scorch, keep an eye on it and try to zap it as little as possible. Residual heat will do most of the melting.}

3. Add 4 tablespoons of pudding mix to melted white chocolate, mixing until incorporated. {It will become quite thick.}

4. Spread white chocolate-pudding mixture onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

5. While still wet, sprinkle with crumbled vanilla wafers and banana chips, pressing down gently to adhere to base.

6. Let set either at room temperature for about an hour or in the refrigerator for about 30 minutes.

7. When hardened, break into irregular pieces and serve or package.

Milk Chocolate-Potato Chip Bark

1 {12 oz.} bag milk chocolate chocolate chips
About 1 to 1/2 cups potato chips, coarsely crumbled
About 1/4 cup white chocolate chips, melted

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with crumbled potato chips.

5. Chill in refrigerator about 10 minutes or until hardened.

6. Remove from freezer and drizzle with melted white chocolate. Return to freezer for another 10 minutes or until set.

7. When hardened, break into irregular pieces and serve or package.

Pina Colada Bark




1 {11 oz.} bag white chocolate chips {I use Ghiradelli's}
1/2 cup dried pineapple pieces, roughly chopped
3/4 cup flaked, sweetened coconut

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted white chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with chopped dried pineapple pieces. Sprinkle flaked coconut over top, pressing down gently to adhere to base.

5. Chill in refrigerator about 10 minutes or until set.

6. When hardened, break into irregular pieces and serve or package.

Pineapple Week Finale: A Sweet {Not-too-Naughty} Treat

Well, here we are. The end of Pineapple Week and the course I am always anxiously awaiting: dessert!

I must, however, caution you about today's recipe. It isn't what you think it is. I mean, it is a cupcake, yes, but not the type of cupcake you're probably hoping for if you're anything like me. I decided to post it anyway because I am always talking about healthy eating and good-for-you foods and blah, blah, blah and so it seems sort of hypocritical to entice you to try something as dissuading as a Brussels sprout, and then WHAM, hit you with a butter-laden dessert to undo all the good you've done all week long. Sigh.

So, I have a dessert recipe to share with you that you don't actually have to feel too guilty about.* There is some sugar involved. And some rum. And a little bit of butter. And some cream cheese. So I wouldn't pass it up altogether because when it all comes together in the form of Pineapple Coconut Cupcakes, it isn't half bad. In fact, I'd say it's pretty good.

This cupcake is kind of like Pina Colada's goody-two-shoes sister had one too many sips of a Malibu and pineapple one night and decided to cut a little loose. Sure, her halo may have been a little crooked in the morning but no real harm was done. ;)

I found this recipe at Eating Well's website. It is originally for a layer cake, but I made a few alterations here and there and it worked out perfectly for cupcakes. {About 20 of them, to be exact.}

I hope you've enjoyed this week's pineapple recipes as much as I've enjoyed sharing them! Have a great weekend. :)

*If you aren't feeling particularly well-behaved and would like a more decadent treat with similar flavors, head on over to The Pastry Affair and check out this cupcake!

Pineapple Coconut Cupcakes
found at Eating Well

Cake:

• 1 1/2 cups cake flour
• 1 cup whole-wheat flour, preferably white whole-wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup honey
• 1/3 cup canola oil
• 3 tablespoons butter, melted
• 3/4 cup nonfat buttermilk, or milk
• 2 tablespoons coconut rum, or dark rum
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 3 large eggs, separated (reserve 2 yolks for pineapple curd)

Garnish:

• Fresh pineapple, cut into small chunks
• 1/4 cup toasted coconut

For Cake:

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, vanilla, oil, and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Fill cupcake tins about 3/4 of the way with batter.
4. Bake cupcakes until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

Pineapple Curd:

• 2 large egg yolks
• 1 6-ounce can pineapple juice, (3/4 cup)
• 1/4 cup granulated sugar
• 5 teaspoons cornstarch

For Curd:

1. Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan.
2. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Refrigerate a few hours or overnight to allow to thicken.

Frosting

• 12 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature
• 1/2 to 3/4 cup confectioners' sugar, sifted
• 1 teaspoon coconut rum (or coconut extract)

For Frosting:

1. Beat cream cheese, confectioners’ sugar, & rum (or extract)  in a medium bowl with an electric mixer until smooth and creamy.

To Assemble Cupcakes:

1. Using a sharp paring knife {or apple corer, as I did... what? It worked PERFECTLY!}, cut out a well in the center of each cooled cupcake to make room for filling. Discard {or snack on} scraps.

2. Fill a piping bag or zip top plastic bag with Pineapple Curd. Snip off bottom corner to create an opening. Carefully squeeze a small amount of curd into each hollowed out cupcake, filling to top of opening, just until level.

3. Fill a piping bag fitted with a plain tip or desired tip {or zip top plastic bag} with Cream Cheese Frosting. Pipe frosting onto cupcake in desired manner.

4. Garnish cupcakes with a light sprinkling of toasted coconut and a small piece of fresh pineapple.

Pineapple Week: A Dud of a Burger & A Fish Dish

We've made it to Thursday! That is certainly something to celebrate. {Along with the fact that I have finally gotten around to posting for today... at 11:33pm. Please excuse me if this post makes no sense at all.}

So, the pineapple recipe I'm sharing with you today is not actually the recipe that I intended on sharing. The recipe I thought I would be sharing sadly turned out to be a bit of a dud. Pineapple Teriyaki Burgers. Sounds kinda yummy, right? Well, they weren't. Perhaps it had something to do with the fact that I liked the idea of these burgers, but I didn't follow the recipe. At all.  As in, mine probably included 2 of the ingredients actually listed as part of the original recipe {using various high sodium powdered mixes just didn't sound very appealing.}. And pineapple was one of them.

Steve actually ate them quite happily. {Does this really surprise you?} I, on the other hand, was slightly grossed out by the fact that underneath the pretty ring of grilled pineapple, I was left with sort of soggy, un-browned turkey breast meat. {Think: Turkey burger with tan lines.} Blech.  Truthfully, the taste wasn't that bad, but I couldn't get over the little un-browned detail.  If I were to make them again, I'd probably just grill a piece of pineapple separately and add it as a topping after the burger was properly browned all over. Oh well. You live and you learn.

Anyway, the replacement recipe I have for you is much better. Mostly because it only requires a few ingredients {which is good because my eyes are closing as I type}. And it's yummy, too.

Grilled Swordfish Steaks with Pineapple Mustard Glaze
Adapted from a Food Network recipe

• 2-4 swordfish fillets
• 1 1/2 cups pineapple juice
• 1/2 cup white wine vinegar {or rice vinegar}
• 2 tablespoons soy sauce or tamari
• 1/2 teaspoon ground ginger
• 1/2 cup light brown sugar, firmly packed
• 3 tablespoons Dijon mustard
• 3 tablespoons fresh lime juice

For Glaze:

Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice. Let cool.

 For Fish:

Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill. Serve warm.

Pineapple Week: A New Twist on an Ancient Food

Have you tried quinoa yet? I feel like it's become extremely popular in the past year or two, which is probably a good thing because it's quite versatile and good for you.

Quinoa is a funky little seed. It's not actually a grain, although my brain always wants to group it in that category. Supposedly, it was one of the three food staples of the Inca civilization, so it obviously withstood the test of time. If we judge quinoa's beneficial properties by the contributions of the Incas, it's no wonder it has been called a "supergrain". {Which, once again, reinforces that grain imagery even though it isn't one. Are you confused yet?} They did some pretty amazing stuff ahead of their time, so perhaps we should take a cue from them and eat a little more quinoa and watch a little less reality television. ;)

Because of it's mild taste, quinoa works perfectly with almost everything you pair it with, which is pretty convenient. The pineapple-y dish I'm sharing today {courtesy of Sing for Your Supper}, is a nice change of pace for a quinoa dish. The pineapple adds little pops of sweetness throughout the quinoa. I call this a "side dish" because I'm sure a boy appetite would prefer some meat somewhere in the meal, but I could probably eat this as a main dish and be perfectly satisfied, as I find quinoa hearty and filling {and yet surprisingly light}. Then again, I can also eat cheese and crackers for dinner. You be the judge. :P

I hope you've enjoyed learning a little bit about quinoa {I bet you didn't think you'd get a little history lesson today, now did you?}, and that you'll try out some different recipes with this non-grain! Here's a link to some quinoa recipes in addition to the pineapple recipe below!

Pineapple-Cilantro Quinoa
Adapted from Amy at Sing for Your Supper

You'll Need:

1 cup quinoa, thoroughly rinsed {Ancient Harvest pre-rinses theirs, so technically you can skip this step even though I still rinse it out of habit.}
1 1/4 cups chicken broth {or water}
1 cup fresh pineapple, finely diced
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon salt

In a medium saucepan, bring the chicken broth and quinoa to a boil. Stir in salt. Reduce heat to medium-low, and cover. Simmer until liquid is mostly absorbed, about 10-12 minutes. 

Stir and cover, turn heat down to low, and allow to steam for 5 to 8 more minutes until broth has completely absorbed. Fluff with a fork.

Stir in pineapple and cilantro.  Serve warm, or enjoy cold as a 'salad' of sorts.

Pineapple Week: A Juicy Appetizer

I don't know about you, but I love chips and salsa. Except I'm a little bit of a salsa snob. I am convinced this snobbiness developed when I was living in Texas and had access to some amazing Mexican food. {I am also snooty when it comes to margaritas.}

In my opinion, one of the key characteristics that all yummy salsas have in common is freshness. On occasion {and in desperate circumstances} I will succumb to jarred salsa, though I am almost always left disappointed when I do. And really, there's just no reason to go for the jarred stuff. Salsa is so easy to make on your own {and much healthier too without those icky preservatives}.

In sticking with this week's pineapple theme, I've decided to share a recipe for Fresh Pineapple Salsa that shows up pretty frequently around our place. My husband can destroy a large container of this stuff; it is truly a sight to behold. I can understand why. It's fresh, juicy, and a guilt free snack {except for the million tortilla chips you'll probably use to scoop it up with. Those aren't so guilt free, so choose wisely. ;) }

You know what else is cool about this salsa? It goes really well on top of grilled fish, especially Mahi. Or as a nice topping for tacos. Or, heck, you can just eat it by the spoonful if you prefer.

I'm giving you the basic rundown of the recipe I use, but feel free to add in any other things that you think would be tasty, such as chopped jalapenos if you like some heat or fresh corn. No matter what you add to it, I can guarantee you'll never go back to the stuff in the jar again!

Fresh Pineapple Salsa
a Kitchen Prep original recipe

You'll Need:

2-3 Roma tomatoes, seeded and diced
1 cup pineapple, diced
1/2 medium white or red onion {whichever you prefer}, diced
1 lime
1/4 cup fresh cilantro, chopped
pinch of sea salt

Directions:

1. Add diced tomatoes, diced pineapple, diced onion, and chopped cilantro to a medium bowl. Mix to combine.

2. Juice 1 lime over the mixture.

3. Add a pinch of sea salt. Mix to combine.

4. Serve with tortilla chips, on top of fresh fish, or as a taco topper. Enjoy!

A Week of Pineapples!

I hope you had a nice, relaxing weekend. Our weekend consisted of a lot of lazying around, eating, movie watching, beach time, and even a little bit of organizing. It's amazing what you can accomplish {or not accomplish, as the case may be} when you are actually home.

While I was organizing my pictures and blog posts for the week, I noticed an interesting theme developing: Pineapples! Three recipes, to be exact, that starred this delightfully sweet, spiky fruit. And so, it got me to thinking that perhaps I'd make this week all about pineapples.

When I think of pineapples, I think of vacation. Scooped out pineapples boasting rummy cocktails, topped with cute little umbrellas. Sweet, juicy fruit salads brimming with tropical fruits. Icy sorbets served in pretty glasses. It's no wonder pineapples are one of my favorite fruits. I can practically smell the suntan lotion.

While pineapples are obviously quite sweet in nature, they make fantastic additions to traditionally savory dishes. They have just the right amount of tang to add that unexpected kick to a salty dish, and just the right amount of natural sugar to work it's magic in desserts and drinks.

Plus, pineapples are known as a symbol of hospitality and warm welcome. Who doesn't love a friendly fruit?! :) 

Today, I'm kicking off Pineapple Week with a drink recipe that is refreshing and simple, and even a little on the healthy side thanks to the green tea. Throughout the week, I'll post an appetizer, main dish, side dish, and dessert, that all incorporate... you guessed it... pineapple! Whether you decide to buy a whole pineapple and cut it up yourself or you take the easier route and purchase it conviently chopped and ready to go, I hope you'll give some of these pineapple-y dishes a try and add a little taste of tropical to your week!

Pineapple Mint Green Tea Cooler
an original Kitchen Prep recipe! {but inspired by a recipe found in Alicia Silverstone's The Kind Diet cookbook.}

You'll Need:

• 4 cups hot water {not boiling, this will make green tea release tanins that make it bitter}
• 3 green tea bags, I used Bigelow All Natural Organic Decaffienated Green Tea
• 1/2 cup all natural pineapple juice such as Ceres, sold at Whole Foods
• 2 limes {1 juiced, 1 sliced into wheels}
• A handful of fresh  mint leaves
• 1/2 cup all natural pineapple juice
• Sugar or your choice of natural sweetener {I used approx 1/8 cup natural cane sugar}

1. Steep tea bags in hot water, about 5-7 minutes depending on how strong you like your tea.

2. Meanwhile, in a large pitcher, add mint leaves, sugar, 1-2 slices of lime, and the juice of 1 lime. Using a wooden spoon muddle together to release the mint flavor from the mint leaves, much like you would when making a mojito. This step isn't mandatory, but it will make a mintier tea than just throwing the leaves in and calling it a day.

3. Add pineapple juice and tea into pitcher. Cool in refrigerator.

4. Serve in tall glasses with ice. Rim glasses with sugar if desired and garnish with lime wheel.