Seasoned Shrimp Pineapple Pupus

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Seasoned Shrimp Pineapple Pupus! If you’ve ever needed a simple appetizer that will elevate an evening, think shrimp. By adding fresh ingredients, it definitely kicks things up a notch. When people cram into the kitchen to watch, assign them a minor task such as chopping fruit into chunks or snipping cilantro into small sprigs. Real conversations happen in the kitchen. Everyone benefits and memories are created. After all, being involved is natural and welcoming. It’s how we all stay connected.

SEASONED SHRIMP PINEAPPLE PUPUS

Ingredients:

1/2 cup papaya, cut into chunks

1/2 cup pineapple, cut into chunks

12 jumbo frozen shrimp, precooked and thawed

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/2 teaspoon oregano

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh cilantro

Instructions:

Arrange papaya chunks on a decorative platter. Set aside. Spray a skillet with nonstick oil. Heat pan on medium-high heat. When the skillet is hot, arrange pineapple chunks in a single layer. They will sizzle and char. Flip over to darken both sides. Remove and add to the platter. Warm olive oil in the same skillet. Layer shrimp without overlapping. Sprinkle with half the seasoned salt, oregano, garlic powder, and red pepper flakes. Slightly sear, then flip over. Sprinkle with remaining seasoning. When shrimp is golden brown, transfer to the pupu platter. Garnish with fresh cilantro.

Yogurt Tropical Breeze

What’s Cooking in Gail’s Kitchen? Something to Savor: Yogurt Tropical Breeze! Breakfast never tasted so good. Elevate an ordinary yogurt serving to something extraordinary by switching to tropical fruits like juicy ripe pineapple and buttery sweet papaya. Instead of granola, sprinkle on toasted coconut for a refreshing taste that will transport you like a summer breeze on a tropical island.

YOGURT TROPICAL BREEZE

Ingredients:

16 ounces Greek yogurt

15.25 ounce can tropical mixed fruit; pineapple, red and yellow papaya*

1 small seedless orange, separated into segments

3 strawberries, sliced

2-3 tablespoons toasted coconut

Fresh mint for garnish

Instructions:

Drain fruit, save reserve juice for later. Divide Greek yogurt into serving dishes. Add topical fruit, orange segments, and strawberry slices. Sprinkle with toasted coconut. Garnish with sprig of fresh mint.

*Kroger brand Tropical Mixed Fruit in fruit nectar, 15.25 oz can. I receive no recompense for recommending this product.

Macadamia Nut Pineapple French Toast

What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.

MACADAMIA NUT PINEAPPLE FRENCH TOAST

Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1 tablespoon coconut syrup

1 teaspoon almond extract

8-ounce can pineapple chunks, drained

1/8 teaspoon cinnamon

1 smidgen nutmeg

2 tablespoons shredded coconut

Instructions:

Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.

Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup light cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Macadamia nuts, chopped

Fresh strawberries

Instructions:

Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.

Jellylike Jezebel Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Jellylike Jezebel Sauce! I first heard about this sassy southern sauce with a spicy kick from fellow blogger, Camellia.* She piqued my interest since I sometimes crave the heat of horseradish to liven up ordinary foods. Talk about eye-popping sizzle! Yes, Ma’am! Then recently my husband and I travelled to South Carolina where I had a first-hand opportunity to taste it at a waterfront restaurant there. One bite of Coconut Shrimp dipped in Jezebel Sauce aroused my taste buds and the rest was history. Bless your heart, Camellia!

JELLYLIKE JEZEBEL SAUCE

Ingredients:

18-ounce apple jelly

13-ounce jar apricot preserves

8-ounce can crushed pineapple, drained

8-ounce jar creamy horseradish, double strength

2 tablespoons dry mustard

2 teaspoons black cracked pepper

Instructions:

Warm apple jelly in microwave for 30 seconds. Combine apple juice, apricot preserves, crushed pineapple, Creamy horseradish, dry mustard, and cracked black pepper. Stir to blend well. Pour into jars. Chill one hour to enhance flavors. Store in the refrigerator.

*Please visit Camellia for her variation of Jezebel Sauce.

http://camelliascottage.com/2017/01/25

Uvetta Apple Chutney Grilled Cheese

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it.

UVETTA APPLE CHUTNEY GRILLED CHEESE

Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped

Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich.

Sweet and Sour Spicy Pork

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR or Netflix.

SWEET AND SOUR SPICY PORK

Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup

1/2 cup honey

1/2 cup vinegar

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds

Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.

Quazy Carrot Cake

Eating My Way Through the Holidays! Sweet Celebrations: Quazy Carrot Cake! “What’s up, Doc?” is something we’ve all heard Bugs Bunny say more than once. You may find yourself asking the same question when you take a bite of this tasty version of Carrot Cake. It’s loaded with fresh carrots, pineapple tidbits, and chopped pecans. The crowning moment comes when you smack your lips together over the wonderful cream cheese icing. I have seen expressions of jubilation over this award-winning dessert. Treat yourself to something special this weekend.

QUAZY CARROT CAKE

Ingredients:

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 1/4 cups vegetable oil

4 eggs

3 cups carrots, grated

1 cup crushed pineapple, drained

1 cup pecans, chopped

Ingredients for Icing:

1/2 cup butter, softened

8 ounces Neufchâtel cheese, softened

3 1/2 cups powdered sugar

1 teaspoon vanilla

Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Combine flour, sugar, baking soda, baking powder, and cinnamon. Mix well. Add oil, eggs, carrots, pineapple, and nuts. Beat for 2 minutes on medium speed. Transfer to baking dish. Bake for 45 minutes or until done. Meanwhile, cream together the butter and Neufchâtel cheese. Add powdered sugar and vanilla. Beat until smooth and creamy. When cake is cool, top with cream cheese icing. Garnish with a pecan half.

Dump Cake with Cherries

What’s Cooking in Gail’s Kitchen? Eat More: Dump Cake with Cherries! Allow me to explain what is a less appealing title for a cake recipe. Dump Cake, seriously? Before you head off in another direction, let me assure you this is literally the easiest cake recipe you’ll find today. It comes from one of those cookbooks put together by a group of church ladies in the early 1980s. And it is fantastic! After all, just “dump” the ingredients in a 9″x13″ pan and bake. Top it off with a scoop of vanilla bean ice cream or a dollop of sweetened whipped cream. Can I hear a “Hallelujah”? 🌟

DUMP CAKE WITH CHERRIES

Ingredients:

1 21-ounce can cherry pie filling

1 15-ounce can crushed pineapple

1 18-ounce box of yellow cake mix

1/8 teaspoon cinnamon

1 smidgen nutmeg

1/3 cup brown sugar

1/2 cup butter

1/2 cup almonds, sliced

Instructions:

Preheat oven to 375°. Dump cherry pie filling into the bottom of a 9″x13″ glass baking dish. Spread into a single layer. Dump crushed pineapple, with juice, on top of cherries. Spread to cover. Sprinkle dry cake mix evenly over fruit layers. Top with cinnamon, nutmeg, and brown sugar. Dot with slices of butter. Cover with sliced almonds. Bake for one hour, or until golden brown and bubbly. Serve warm.

Li Hing Pineapple

What’s Cooking in Gail’s Kitchen? The Next Step: Li Hing Pineapple! Talk to any adult who is native to Hawaii and you’ll discover a craze from their youth. It’s Li Hing Mui, a powdered flavoring that can be sprinkled on anything from fruit to candy to popcorn, and even rimming the glasses of adult cocktails. No kidding. So what exactly is this mysterious flavoring, you wonder. Li Hing is plum powder made from dried plums. It has a combination of sweet, salty, and tangy taste. Local children love it on sour gummy worms or shave ice. Anything goes. One taste and you’ll find yourself giggling like a kid.

LI HING PINEAPPLE

Ingredients:

Fresh pineapple

Li Hing powder

Instructions:

Peel and core fresh pineapple. Cut into chunks. Using a sifter, lightly dust the fresh pineapple chunks with Li Hing powder. Let rest for a minute. Serve.