Grilled Pineapple and Teriyaki Chicken

So here's the story: Last week I went to Tucanos for the first time and now I'm obsessed with grilled pineapple!  I vowed upon leaving that I would learn how to make it (as well as the grilled parmesan veggies, YUM!)  Then, my neighbors put together a potluck block party and I decided to give grilled pineapple a try.

Also, interesting side note: do you know what the outside of a pineapple is called?  When I started typing up the instructions for this recipe I realized that I didn't.  Skin? Husk? Rind? Peel? So I decided to look it up and I found out that the internet didn't know either!  It's called all of those things by one source or another.  One website even said it was called "the eyes". And Wikipedia didn't even address it.  So I still don't know the answer...give me your opinion!

Usually when I grill pineapple I do it in rings but I wanted the pineapple to go farther so I decided to cut it in spears.  And I have to say I really preferred the pineapple that way for grilling.  It cut up faster and I didn't seem to lose as much juice cutting it up that way.  Then I rolled each piece in a little bit of cinnamon and brown sugar.

I decided to serve it with chicken kabobs using a teriyaki sauce recipe from my "our best bites" cookbook.  I think the two went together great!  So I'll post both recipes here.  Give them a try together or seperately!

Grilled Pineapple
1 fresh pineapple
1/4 cup brown sugar
1 tsp. cinnamon

Slice pineapple into fourths remove the core and the husk/rind/skin.  Cut fourths into long spears (about 1 in. in width).  Mix the brown sugar and cinnamon together in a large bowl.  Roll each of the spears in the cinnamon mixture, lightly dusting all the pineapple.  This helps draw out the juice and causes instant carmelization when you put it on the grill.

Place spears directly on grill.  Cook about 4 minutes on each side or until pineapple is warmed through and juicy with lightly browned edges.

Teriyaki Chicken Kabobs (Using "Our Best Bites" sauce recipe)
Kabobs:
3 or 4 large chicken breasts (chopped into 1 in. cubes)
10 wooden skewers (about 12 in. in length)
warm water to soak skewers in

Sauce:
1/2 cup granulated sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Fill a 9x13 pan half way with warm water.  Soak wooden skewers in the warm water for 20 min. while you make the sauce.

For the sauce, combine sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan. Cook over medium heat until boiling.  In a small container, whisk together the cornstarch and water.  Add the cornstarch mixture to the boiling soy sauce mixture and continue to cook until thickened.  Remove  from heat and allow to cool slightly.

Cut uncooked chicken into 1 in. cubes. Remove skewers from water and dump out water from the pan.  Place chicken pieces on the skewer one at a time making sure to leave a little space between each piece so that they can cook evenly.  When all of your chicken is on the skewers.  Place the kabobs in a shallow dish (I used the 9x13 pan from step 1) and pour Teriyaki sauce over them (reserving 1/2 cup for basting on the grill).  Turn each kabob once to make sure they are fully coated.  Let marinate for about 4 hours (longer is fine too).

Grill kabobs for about 10 minutes on each side, basting periodically with the reserved Teriyaki sauce.  When chicken is cooked, remove from the grill, and enjoy!

Oreo Truffles

Oh dear! I'm not sure how I forgot to blog about these sweet truffles!  I made them along with chocolate covered strawberries for a wedding shower which was approximately 5 months ago I think!  That was during the 6 months of radio, I mean internet, silence the neighborjulia blog observed in memorial of my remaining sanity (which was lost when the twins were born!).

I stole this recipe from my sister/friends Rachel and Maria via facebook.  Two awesome ladies that I grew up next door to in the great state of Washington. I carefully intercepted said recipe and I'm now sharing it with the world! (The world being the 5 of you who still check this blog).  

Now a word of caution. while these are extremely delicious and easy to throw together (as mentioned above) I do have to admit there was a moment where I was mixing crushed Oreos together with cream cheese that I felt a little guilty about what I was about to eat...but it soon passed and then I was dippin' those suckers in chocolate and rainbow sprinkles!  Also, beware these are super duper sweet...one or two will do ya!  And the recipe makes a big batch so you'll have plenty to share!

Enjoy!

Oreo Truffles
1 package oreos, crushed to fine crumbs
1 8 oz package cream cheese softened
melting chocolate

To crush the oreos I placed them in a gallon sized ziploc bag and rolled over it with a rolling pin.  Shake the bag and repeat until the oreos are in fine crumbs. 

Line a large baking sheet with waxed paper. 

Mix crushed Oreos and cream cheese in a medium sized bowl. Roll into bite-size balls (mine were about 1 in).  Dip in melted chocolate and set on wax paper cookie sheet.  You can decorate with melted white chocolate drizzled on top or dip them rainbow sprinkles (as pictured) Rachel also suggested crushed peppermint candies for a Christmas treat. Refrigerate for 1 hour to set. Yum!

Tomato, Bacon and Cheddar omelet

This is one of the first things I remember making as a kid.  When I was in high school this was an easy meal to make if I'd get home late from practice. I would make these for my mom when she had late meetings and things like that too. I know...I was probably the best kid ever, right mom? ;) 

I've made different flavor combos of omelets now but this is still my favorite.  Tomato, cheddar and bacon...perfect!  Serve it with whole wheat toast and you've got yourself a winner. Give it a try and see how it suits you.  Maybe make it for your mom when she comes home tired.  Maybe she'll go easy on you the next time you break curfew :)

Tomato, Bacon and Cheddar Omelet
3 eggs
1 T. butter
Salt and Pepper to taste
1/4 cup cheddar cheese
1/2 cup chopped tomato (divided)
2 pieces cooked bacon (divided)

Crack the eggs into a small bowl and scramble.  Melt butter in a small frying pan making sure to coat the entire pan.  Pour eggs in pan and sprinkle with salt and pepper.  Cook over medium low heat.  When eggs are cooked about 1/2 way through it's time to flip them!  Using a large pancake turner flip the eggs all at one time.  If the omelet rips it's no big deal. Just make sure all the eggs get turned over and push the pieces back together with your spatula. 

When eggs are almost cooked through, top with cheese, 1/3 of the tomatoes and a piece of the bacon crumbled.  Fold eggs in half over the toppings.  Cook over low heat until the cheese is melted.  Remove from pan and set aside.

Take the remaining tomatoes and add to the pan.  Cook over low heat until tomatoes are cooked through and slightly browned.  Top the omelet with cooked tomatoes and the remaining crumbled bacon.  Enjoy!

Red, White and Blue Strawberries

I meant to post this in time for the Fourth of July but I have these twins and all... I know that really doesn't have much to do with why I didn't post this earlier, but one of my friends told me that I could use that as an excuse whenever I needed to, so I decided to give it a try.  Did it work?

At any rate, these were super cute and the girls loved it.  I saw a picture of these on pinterest and decided to give them a try for the 4th.  They took about 10 minutes to prepare and then I let them harden in the fridge.  It would be a great recipe to have kids help you with too!

They were perfect to let everyone snack on while we finished up the grilling and whatnot for dinner. Give them a try the next time you are in a patriotic mood.  But, strawberries dipped in white chocolate and colored sugar would probably still taste okay even if they aren't served on a holiday. 

Red, White and Blue Strawberries
1 lb. carton of strawberries (rinsed)
3 blocks white chocolate candy bark (melted)
1/2 cup blue sugar sprinkles

After rinsing each strawberry make sure all the water is dried off of each one so that the chocolate will stick.  Melt white chocolate slowly according to package directions.  Dip each strawberry 2/3 of the way into melted chocolate and then immediately into the sprinkles (making sure to leave some of the white showing).  Place on a flat surface and allow to harden.  I placed them in the fridge for about an hour to chill and removed them a few minutes before serving to soften slightly.

Italian Pasta Salad

Well, my friends, next week I'm cooking at girls' camp again!  So you might be hearing about that adventure soon!  Today, I'm posting a recipe we'll be making up there for one of the lunches. I've been making this easy pasta salad for a long time and it's changed a bit from time to time but it's held pretty steady for awhile a now :)  It's got lots of veggies and the sauce is very easy to make.  My girls wont touch potato salad and many other picnic type salads with a 10 foot pole...so pasta salad is always my go to.  It's also a great recipe for a large group because it makes a ton for a pretty small price.  And that's why it's going to girls' camp with me!

Italian Pasta Salad
1 box tri-color rotini pasta
2 roma tomatoes, chopped
1 yellow bell pepper, chopped
1 large cucumber, chopped
1 can olives, sliced or chopped
1 cup slice pepperoni (optional)
1 cup italian dressing
1 cup mayonaisse

Cook and drain pasta.  Rinse cooked pasta in cold water.  Add fresh vegetables, olives, and pepperoni (if desired).  In a separate bowl whip Italian dressing and mayo together until smooth.  Pour dressing mixture over pasta and veggies.  Toss until well coated.  You can play with the amount of dressing and mayo until you get it to the consistency your family likes. Refrigerate for at least 30 minutes before serving.

Low Fat Apple Bran Muffins

I combined a few of my favorite muffin recipes to create one super recipe!  These muffins are sweetened by honey and applesauce so you don't have to add the cup of sugar that usually comes along with the word muffin.  They are also loaded with fresh chopped apples.  My kids gobble them up every time I make them.  If you want to make them a little sweeter you could use sweetened applesauce or add 2 T. of sugar.

Low-Fat Apple Bran Muffins
Non-stick cooking spray
1 1/4 cups bran flakes
1/2 cup skim milk
1 cup flour (whole wheat flour works well too)
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
3/4 cup unsweetened applesauce
1/4 cup honey
1 cup finely chopped apples

In a medium bowl combine milk and bran flakes.  Set aside and let soften into mush.  In a large bowl, combine dry products and make a well in the middle.  Set aside.  To bran mixture add egg, applesauce and honey.  Add bran mixture to dry products.  Stir just until moistened.  Fold in apples.  Bake at 400 degrees for 16-18 minutes.

Note: Do not use pan liners as these muffins are really moist and will stick to the paper.  Instead use a non-stick baking spray with flour in it and spray down your muffin pan really well.  This recipe makes one dozen muffins.

Candied Pecans

So someone pointed out that it had been a month since I posted last...time flies when you have 11 month old twins. :)  At any rate, here's a new recipe for everyone to try!

I got this recipe from my sister, Annah!  They are delicious by themselves or in a salad. I love them in spinach with strawberries or apples.  The flavor goes well with raspberry vinaigrette dressing too!

They are super easy to make and they make your house smell awesome while they bake.  This recipe makes 3 cups of pecans (which you can store) but you can scale it down if you just want enough for one salad.  Give them a try!

Candied Pecans
3 cups pecan halves
1/4 cup butter, melted
1 cup sugar
1/4 cup water
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Grease a large jelly roll pan (15x20) with butter and set aside.  In a large saucepan, combine 1/4 cup butter with sugar and water.  Stir constantly until sugar is completely dissolved.  Add spices and pecans.  Stir until pecans are well coated (about 4 or 5 minutes).  Transfer pecans to prepared baking pan and bake 10 min. or until golden.  Allow to cool before serving. Store leftovers in a refrigerated air-tight container.