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recipe

KNR, p. 253 “Bacon Wrapped Pineapple”

 


Our football pals have never asked for fruit on the table at our Game Day gatherings. Somebody always brings the fresh veggies that we use to scoop up the dips, but fruit never entered the conversations about football food. Until this year.

 

After Sheila and I got over our surprise, we chatted and came up with a way to keep the diehard ‘meat only’ guys and gals happy and to accept the intruder onto the tried and true menu. Veggies are a way to deliver dips, but fruit? It’s more like dessert to our crowd.

 

Bacon & pineapple – that’s the combo. We fixed a few spears of pineapple and bacon, and surrounded the platter with straight pineapple and whole slices of bacon – for those that liked either one, but not the two together.

 

Take a look at the easy prep and give it a try at home. There were a few scowls when the platter first came out, but I promise you, nobody died that tried it.

 

This may be the hardest part of the whole process – Choosing the ripe whole pineapple: hold the pineapple in one hand while pushing against the slightly yellowed/golden sections near the bottom with the other hand. If the sections give a bit, the pineapple is most likely ripe. Give it a sniff as well. There should be a mild pineapple aroma when up close with your nose. No give? No aroma? The pineapple is not likely to be ripe enough for this dish.

 

Fresh pineapple is very juicy, so keep that in mind when choosing the cutting surface. Using a large knife, carefully remove the crown and the base. Then, slice off the outer pineapple skin, just enough to get rid of the rough and brown parts. For this recipe, you will keep the fleshy part, but toss the crown, the core, and the outer rough skin.

 

KN, p. 253 "Bacon Wrapped Pineapple"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-20 servings
 
Ingredients
  • 1 whole ripe pineapple
  • 1 cup brown sugar
  • 1 pound center cut bacon
  • Optional: pineapple rings for decoration
Instructions
  1. Keep the pineapple upright and slice sections from top to bottom, each about six inches long. Then slice those sections into inch wide spears, about 11-12 in all.
  2. Cut 11-12 strips of bacon in half and arrange on parchment or aluminum foil lined shallow baking dish (or cookie tray with sides).
  3. Bake the 22-24 pieces at 375 degrees for ten minutes only and remove from oven.
  4. The partially cooked bacon pieces will shrink a bit, but should still be long enough to wrap once around the pineapple.
  5. Cut pineapple spears in half, about 3” long each.
  6. Place brown sugar in a bowl and roll each pineapple spear in the sugar, lightly coating.
  7. Line the bottom of a clean, shallow baking dish with parchment paper or aluminum foil.
  8. Wrap one piece partially cooked bacon around one pineapple piece, tucking the bacon ends underneath the pineapple, then place in the clean baking dish, tucked ends on the bottom.
  9. Repeat the wrapping process until all the bacon halves have been used.
  10. Bake tray of bacon wrapped pineapple for an additional 10-15 minutes at 375 degrees until bacon is cooked all the way through, nicely browned.
 

Remove from cooking dish, drain if necessary, and place onto serving platter. Can be eaten warm or cold.

 

Enjoy!

 

 

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KNR, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

 

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

 

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

 

KN, p. 248 "Pumpkin Pancakes (GF)"
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra-large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Whisk all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  4. Heat frying pan to medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  5. Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  6. Remove to plate and serve immediately.
Notes
Recipe Tips

Want fluffier pancakes with this GF recipe? Do not overmix the batter.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.
 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

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KNR, p. 244 “Vegetable Pesto Pizza”

 

We love to make pizza at home and with more vegetarian friends than ever coming to our football gatherings, Sheila tackled a recipe that’s a mostly veggie version. Nobody keeled over when we served it last week, so this one is a keeper.

 

Ingredients

2  12” pizza crusts (Mama Mary’s has thin crisp crusts)

2/3  cup tomato basil pesto

2 Tablespoons olive oil

2 teaspoons Italian seasoning

6 Roma tomatoes, thinly sliced

2 teaspoons onion powder

2 yellow squash, halved lengthwise and thinly sliced, about 2 cups

2 zucchini, halved lengthwise and thinly sliced, about 2 cups

2 cups Portobello mushrooms, thinly sliced

2 teaspoons garlic powder

4 cups mozzarella cheese, shredded

Preparation

Blend pesto with olive oil. Split in half and brush evenly over each crust, leaving 1/2” bare at the edge.

Sprinkle 1 cup mozzarella over each crust.

Sprinkle 1 teaspoon Italian seasoning over each crust.

Divide tomatoes in half and arrange evenly on top of the Italian seasoning on each pizza.

Sprinkle 1 teaspoon of onion powder evenly on top of the tomatoes on each pizza.

Arrange 1 cup sliced squash each, evenly on each pizza.

Arrange 1 cup sliced zucchini each, evenly on each pizza.

Arrange 1 cup sliced Portobellos each, evenly on each pizza.

Sprinkle 1 teaspoon of garlic powder evenly on top of the mushrooms on each pizza.

Evenly top each pizza with the rest of the mozzarella.

Cover lowest oven rack with aluminum foil (to catch dripping cheese or veggies).

 

Bake uncovered at 350 for 10 minutes.

Turn pizza half way in oven and bake for an additional 5-10 minutes, until cheese begins to bubble and/or brown.

The veggies will be crisp tender.

 

Cut each pizza into 6 pieces and serve while warm.

Enjoy! 

 

*Note: Can’t find tomato basil pesto in the grocery store? Look in the produce section for Bella Sun Luci’s Bruschetta with Italian Basil. Sis says it has sun-dried tomatoes in it and works just fine.

 

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