Bandwagon Baking: A Memorial Day Treat!

Everyone knows that the fashion world goes through trends. {Some obviously better than others.} But did you know that the culinary world does, too?

Don't let those fancy chefs fool you; they get swept up into trends just like you and me. When you read as many cooking blogs and food magazines as I do {and log as many hours watching Food Network}, the trends are pretty easy to spot. Here are just a few food trends that have had their 15 minutes of fame in the past few years {some still holding strong!}:

• Pomegranate anything
• Bacon {both in savory and sweet dishes}
• Sriracha
• Comfort foods in fancy restaurants
• Whoopie Pies
• CUPCAKE BAKERIES!
• Cake balls
• Food Trucks
• French Macarons
• Local & organic ingredients {I hope this trend is here to stay!} 

The list goes on and on.

I try not to knock these trends until I try them, although some are so ridiculous {who doesn't need a giant, expensive slab of pink Himalayan salt???} for the average home cook that they are better left in the hands of upscale gourmands.

Me? I prefer accessible. Convenient. Adorable. Basically, this:

Yes, this is a mini Pie-on-a-Stick. And yes, I did jump on the food on a stick bandwagon. {Twice now, but who's counting?} Take one look at this and tell me you could've resisted.

I am loving the "Skewered Revolution" I'm seeing right now in the culinary world. Think beyond kebabs, corndogs, and toasted marshmallows, people. We're getting creative here. {See: Exhibits A & B}

I needed something portable, individual, and easy to bring along to a barbecue this weekend, and these cute little pies were just the ticket. Plus, check out how my mad skills with a paring knife helped me make them patriotic for the Memorial Day weekend! ;)

I have got to say, folks, I'm enjoying this trend quite a bit. I won't be the least surprised if this one sticks around. {Bwahaha!!! I didn't even mean to go there. But I did. :P}

Happy Memorial Day Weekend to you!

Mini Pies on a Stick
Adapted from: Bakerella, filling recipe from Taste of Home

You'll Need:
Store bough pie crust {if you're feeling very Martha & not in a rush, go ahead & make your own.}
Lollipop sticks (sold at craft stores)
Cookie cutters

For Filling:
1/3 cup sugar
2 cups frozen cherries
1/8 teaspoon salt
3/4 cups water
1/8 cup cornstarch
1 tablespoon fresh lemon juice

In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; let cool.

Assembling Pies:

I could explain it all to you, but honestly, Bakerella did such a good {and cute!} job letting her little one demonstrate how to properly assemble the pies on a stick. If she can do it, you can do it! Check out the photo tutorial. :)

Sneakily Sinful Smoothie

Pssssst.... over here. : : : looks over shoulder: : : It's me, with a quick post that you'll be glad you read. Remember a while back when I mentioned how I was getting a little extra fruit & veggies in my diet from healthy smoothies? Well, I have come to love these tasty, frosty concoctions. They're really easy to make. Sometimes I even throw in a handful of raw spinach for some extra vitamins. And it may be just starting to feel like Spring in most places, but it's already steamy hot over here in Florida, so they serve as a great way to cool down.

My husband has been very proud of me for cranking up my fruit  & veggie intake and incorporating so many new, healthy things into our meals {ok, exclude that whole Creamy Grits moment. Momentary lapse. ;P}. But I have a little secret: Every once in a while, I still sneak in some yummy treats during the week. Sometimes it's a little more obvious than other times {read: The giant hunk small piece of pound cake topped with a scoop of vanilla bean gelato I'll enjoy for dessert every once in a while.} Other days {mostly on days when I don't feel like being lovingly lectured about addictions to sugar...}, I quietly sneak some decadence into my smoothie. And it is worth. every. sip. :)

Everything in moderation, I say. This is just the mid-week treat needed to give me that push towards Friday, and I'm not ashamed to admit that I enjoy it. Besides, there's still fruit involved. But let's say we just keep this one between you and me. ;)

Peanut Butter Chocolate "Chimp" Smoothie
{Ok, ok.. I know that's super cheesy. Give me a break.}

You'll Need:

1 1/2 medium bananas
1 1/2 cups ice
1/4 cup rice milk {or whatever milk you use}
1 1/2 tbsp peanut butter {as in every other recipe, you can use whatever nut butter you prefer}
1-2 tbsp chocolate chips {I used milk chocolate, but you can use whatever type you like}

1. Put all ingredients in blender. Blend until smooth.

2. Sip & savor. Yum.

The Most Delicious Grits. Ever.

Alright. Last week was lovely and all with the pineapple theme and everything. But enough about fruit. Let's talk about some real - bad for the figure, good for the soul - food. Just for a moment.

As you can see from my post title, there's no beating around the bush when it comes to this grits recipe. They are, indeed, the most delicious grits. Ever.  At least I think so. If you don't think so, I can promise you that you will at the very least agree that they're really, really good.


Stop making that face. I know it doesn't look all that great. There isn't too much you can do photographically for a mushy dish devoid of all color. Get over it and put a spoonful in your mouth.

Until very recently, I didn't even care for grits. {Hard to believe for a girl who was raised south of the Mason-Dixon line, I know.} For as long as I can remember, grits have been one of those things that looked awfully tasty, but when I'd eat them I'd only get as far as the "awful" part. To be honest, I thought they were kinda gross. Sort of bland and gooey, and in Alton Brown's words, not exactly "Good Eats". And then something happened.

I tried the grits at Corner Bakery Cafe when I was living in Texas. {As it turns out, I'm not even sure they have these "life changing" grits on the menu anymore. Sad.} Suddenly, I understood all the fuss about grits. They were creamy. Cheesy. Delicious. {And I'm pretty sure they maxed out one's daily allowance of fat and calories. But, damn, were they good.}  And so began my love affair with cheesy grits.

Fast forward to three weeks ago, during our trip to Gainesville to move my little sister out of her dorm for the summer. After we finished up the move, we were famished and determined to get some good college town food {didn't everything taste better in college??} before hitting the road again. Upon recommendation from our friends, we ended up at The Flying Biscuit Cafe and proceeded to wait an incredibly long time to be seated. {It was graduation weekend, brunch time, and around the time that college students finally roll out of bed. We asked for it.} I'm pretty certain you could have served me shoe leather and I would have thought it was delicious.

Everyone made their selections, and I decided to sample a few things that looked good by ordering a bunch of sides. {Best idea ever, by the way.} My sister, Mary, was sitting across from me and we decided that since I didn't order grits she'd let me try a spoonful of hers. The grits hit the table and I wasn't impressed by the look of them. They didn't look cheesy. They were awfully white. And I was pretty sure they wouldn't come anywhere close to my beloved Corner Bakery grits. WRONG.

What I discovered was that those clever souls at The Flying Biscuit used white cheddar cheese {copious amounts, in fact} giving no indication from mere glance alone that these grits were packing a seriously cheesy punch. Corner Bakery, who??? {I also discovered that I had practically eaten all of Mary's grits.} Smitten, I decided to look up the recipe and recreate this fabulousness when I had Mary and her boyfriend Luis over for brunch. It wasn't a fluke {or my ravenous hunger at the time}. They really were as amazing as I thought.

So, my friends, I give you the recipe to the most creamy, cheesy grits you will ever put in your mouth. {And if they aren't, would you please give me the exact location of the place that makes them creamier and cheesier than this? Thanks in advance. ;)}

Creamy Dreamy White Cheddar Grits

found at Atlanta Journal Constitution online, and halved, even though you'll probably want to eat 12 servings all by yourself.

• 3 cups water
• 1 cup half-and-half
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon white pepper
• 1 cup quick-cooking grits
• 1/2 cup grated white cheddar cheese - if you want to add a little more, I won't tell.
• 2 tablespoons unsalted butter, cubed

1. In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
2. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
3. Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
4. Add cheese and stir gently until cheese melts. Whisk again to combine.
5. Turn heat off and allow grits {and yourself} to rest 5 minutes. {All that whisking is sure tiring. But worth it. I promise.}
6. Add butter and stir until completely smooth, silky and shiny.

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!