Pineapple Coconut Bread

 I saw this recipe/picture on Facebook and since I had all the ingredients at home, I decided to give it a try.  I like both pineapple and coconut, especially toasted.  It's good, but I am thinking tomorrow it will taste even better once it all works in together more.  I think I will use sweetened coconut because it was kind of tasteless compared to the sweetened also.  I also used pineapple that was in it's own juice and maybe a little sugar in that would enhance the flavor also.  Experiment next time!

PINEAPPLE COCONUT BREAD:

Ingredients:

2 cups shredded unsweetened coconut

1-1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter softened

1 cup granulated sugar-next time I am going to use some brown sugar in with it.

3 eggs

1 cup sour cream.  I didn't have quite enough sour cream so added greek plain yogurt to make the cupful.  it worked out fine

20 ounce can crushed pineapple, drained really well (I squished it to get more juice out)

2 cups powdered sugar

2 Tablespoons milk

Instructions:

Preheat oven to 325.  Spread the coconut out on a large cookie sheet and bake at 325 for 5-5 minutes until golden brown, stirring at least once during the baking time.  Watch closely so it doesn't burn.  Set aside to cool.

In a medium bowl, combine the flour, baking soda and salt.  Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy (using a mixer).  Add the eggs, one at a time, beating the eggs into the batter well between each addition.

add half the flou and half of the sour cream and mix well.  Add the remaining flou mixture and sour cream mixing until fully incorporated

Stir in the crushed pineapple and 1 cup of the toasted coconut.  Pour the batter into a loaf pan that has been sprayed with non-stick cooking spray.  top with the rest of the toasted coconut.

Bake at 325 for 70 minutes, more if still soft in the middle by 5 minute increments. set aside until just warm and remove from pan.  

Glaze.  In a small bowl combine the powdered sugar and milk.  whisk to combine and drizzle over the bread.  Cool bread completely and then slice and serve.  

Creamy Tuscan Sausage Pasta

 I had some breakfast sausage patties leftover and didn't want to waste them with the cost of groceries lately, so found this recipe from Alyssa Rivers and made half a batch of it tonight for me and Dave.  It was delicious.  I didn't have the sun dried tomatoes, so used a roma tomato that I diced really small and it was great in there.  I am not a fan of sun dried ones anyway to be honest, so will do the same thing next time.  It actually made enough for 3 people and the full recipe serves 6.  It's really easy to put together and fast..I added garlic toast and grapes since there are some veggies in the main dish.  here is how to make it...

CREAMY TUSCAN SAUSAGE PASTA

8 ounces penne pasta cooked according to package directions (I used the 8 ounces for half a batch actually and there was plenty of sauce for it)

1 lb ground sausage of your preference.  I used chopped up breakfast sausage that I had cooked into patties previously.

a little olive oil to cook the sausage in.

2 cups heavy cream

1/2 cup chicken broth 

1 tsp garlic powder

1 teaspoon Italian seasoning

1 cup parmesan cheese

2 cups fresh spinach chopped (I pulled off any big stems)

1/2 cup sun dried tomatoes, or 2 Roma tomatoes with the pulp removed and diced small

INSTRUCTIONS

 Cook pasta according to directions and drain.

In a large skillet add the sausage until fully cooked and crumbled.  Set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese.  Whisk over medium high heat until it starts to thicken.  Add the spinach and tomatoes and let it simmer until the spinach starts to

Homemade Shrimp Fettuccine

 This recipe is nice because it doesn't have a thickening agent, is simple and has a great flavor.   You can easily alter it to make it a chicken dish or even a side dish with no meat.  The original dish had chicken and mushrooms, but I decided to make shrimp because we've been eating a lot of beef and chicken and wanted something with seafood.  It's super fast to put together.  I served it with Cesear salad and garlic toast and it was a big hit.  My granddaughter even came over because it's her favorite meal.  

HOMEMADE SHRIMP FETTUCCINE:

8 ounces fettuccini or linguini pasta (cook as directed to a dente stage and drained)

2 Tablespoons butter

A smaller package of precooked, deveined medium to large shrimp, rinsed well and tails pulled off

1 teaspoon garlic powder

1/8 teaspoon ground black pepper

1-1/2 cups heavy cream

1/4 cup grated fresh Parmesan cheese

In a large deeper sided fry pan: melt the butter, add shrimp and season with the garlic powder and pepper.  cook until slightly browned on medium low heat.  add whipping cream and cook until thick, stirring constantly.  Add Parmesan cheese.  When at desired consistency add the Parmesan cheese and more pepper and salt to your tasted.  (I just added a pinch to mine).  Stir in the drained noodles or serve over the noodles to your preference.  

Cola Chicken Wings

 I noticed on a lot of oriental U tube cooking shows that they use a bottle of Coke or cola in meat or chicken wings when making them in a wok.  I looked up cola wing recipes and tried one tonight because they looked good!  I combined a couple of recipes and we both liked them for a light supper.  Here's what I did:

COLA WINGS:

2 pounds chicken wings (fresh)

2 Tablespoons vegetable oil.  I think peanut oil would be fine too

3 slices ginger  (I had ginger paste in the tube and just added that instead)

1 cup of cola (not diet, you need the sugar to get it to caramelize)

3 Tablespoons of soy sauce.  

salt to taste

INSTRUCTIONS:

Fill a wok half full of water and bring to a boil.  Add wings that you have washed well and disjointed into two parts and let boil for 5 minutes.  (this ensures they are thoroughly cooked later on and gets rid of some of the fat).  Then remove them from the water onto a plate, draining the water and rinsing the wok well.  Place the wok back on a high heat burner and add the oil and ginger.  Place wings in a single layer into wok and brown each side well.  Then add the soy sauce and cola (I used Coke) in.  turn down heat a little to a low boil.  cook uncovered until the sauce turns thick and the wings are cooked well.  add a little salt to taste if desired and sprinkle with chopped green onions and seasame seeds to serve.  

Mexican Conchas using a bread machine

 I wanted to try making Conchas for a while because I really like the pastry from Mexico, but it sounded so labor intensive and my hands and shoulders just can't handle kneading anymore.  I decided to go for it and try making the dough in my bread machine instead.  It worked out great and my picky eater husband Dave ate two of them right away.  (and they are big).  the sugar dough on top didn't dye well, probably because of the large amount of cinnamon, so next time I will probably just leave it white.  I tried to make them pink.  

Conchas:

(I have an old tall cylinder shaped bread machine, but should think any kind that you can put on "dough" setting should work fine).

Inside the cylinder, add 1/2 cup warm tap water, 2-1/4 tsp fast rising dry yeast and 1 teaspoon of sugar.  stir a little and let sit for 5 minutes or until foamy.  

Add in order given:

1/2 cup half and half

1/3 cup sugar

1 egg

1/3 cup butter

1 tsp salt 

1/2 tsp ground cinnamon

3 cups of all purpose flour

Turn bread machine to DOUGH setting and let it run it's cycle.

Divide into 12 pieces and form into balls.  place on a cookie sheet that has been lined with parchment paper. let rise another 30 minutes covered with a clean kitchen towel.  

Meanwhile make the sugar topping:

Place 1/2 cup softened butter in a bowl and add 2/3 cup sugar.  Whip with a mixer until fluffy and light.  Stir in 1 cup all purpose flour, 2 tsp ground cinnamon and 1 tsp vanilla.  mix with mixer until well incorporated and then form into a ball.  divide into 12 round balls.  Put one ball between waxed paper and roll out so it is a little larger than the dough balls.  wet each dough ball with a little water and place sugar dough on top to cover.  cut into shell design (top only).  repeat with the other 11 balls.  Bake at 375 degrees for 18-20 minutes.  

In Mexico a lot of people eat these dipped in hot chocolate I hear.  Coffee would be good I think.

 

Marinated Pork Chops

 I had a large pack of thin pork chops and was looking for a marinade to use on them so I could grill them and serve with rice and salad.  I came across this one, read the reviews and made a few adjustments from those, and they are delicious with rice.  Kind of Hawaiian flavored.  I definitely will use it again on pork loin, regular pork chops etc.  I did marinate them for a long time as people said it was much better that way.  

MARINATED PORK CHOPS:

3/4 cup canola oil

1/3 cup REDUCED SODIUM soy sauce

1/4 cup apple cider vinegar

2 Tablespoons Worcestershire sauce

1 Tablespoon fresh lemon juice

1 Tablespoon spicy brown mustard

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried parsley flakes

1 minced garlic clove

a little honey or brown sugar-a few Tablespoons

6 bone in pork chops, or more thin ones.

DIRECTIONS:

Combine ingredients in a large zip lock bag well.  add chops or whatever meat you are using..chicken would even be good.  turn to coat.  refrigerate at least overnight or 24 hours.  Drain meat discarding marinade.  Grill, covered, over medium heat 4-5 minutes on each side or until thermometer reads 145 degrees.  let stand 5 minutes before serving. 

VEGGIE PIZZA

 This recipe used to be at every party a few decades ago and it was one of the first items to go, never any leftovers!  Then it kind of was put to the side for other newer favorites for some reason.  I decided to make a pan of it to eat with tomato basil soup and share with my daughters family tonight.  It still has that great flavor that I liked..

VEGGIE PIZZA:

2 packages Pillsbury Crescent rolls-use the ones without perforations if you can..easier and faster

2-8 oz pkgs cream cheese at room temperature

1 cup mayonnaise such as Hellman's

1 pkg of dry ranch dressing

assorted veggies cut small (I shred the carrots).  I used fresh broccoli, carrots and sliced black olives, but you can add green onion tomatoes, cauliflower, green peppers etc.

Grated cheddar cheese.  I forgot to add it in the picture-added it later when I remembered..LOL

Preheat oven to 350 degrees

Press crescent rolls in a sprayed jelly roll pan and bake for 9 minutes or until golden brown.  cool thoroughly.  Mix cream cheese, mayo and ranch dressing mix until creamy.  Spread on crust.  Sprinkle veggies etc on mixture and top with grated cheese.  Refrigerate until ready to serve.