Pineapple infused meatloaf and roasted vegetables

It’s all about keeping things simple right now and this recipe is just that simple, and delicious. Dinner is served!

I love love love pineapple, it’s fresh, and light and super versatile for using in sweet and savory dishes. It makes food fell island inspired and let’s face it we would all love to be on a refreshing island get away right about now! Tonight I combine it with a simple pork meatloaf and some rustic spicy roasted vegetables.

Here is what you need:

1lb ground pork unseasoned not sausage

1 slice of bread

1 bunch scallions sliced separate greens and whites

1 yellow bell pepper diced

2 small sweet potatoes peeled and diced

1 small chili pepper diced from the middle to the tip discard the stem end and seeds

1 small can of pineapple wedges in juice not syrup

3 tbsp hoisin sauce or teriyaki sauce

Olive oil

Salt and pepper to taste

Preheat oven to 425°F grease a large baking sheet with olive oil and set aside.

Place bread in a large bowl. Open pineapple, reserve 2 Tbsp of pineapple juice for sauce and drain the remaining juice over the bread. Set pineapple pieces aside.

Using your hands mash the bread into a paste and add scallion whites and ground pork. Blend together with your hands add salt and pepper. Form into 3-4 small “loaves” about 1in thick, they do not need to be perfect. Place on the greased baking sheet and wash your hands.

In a small bowl combine hoisin sauce and reserved pineapple juice mix well and baste over top of the meat loaves. Reserve enough for one more coating after initial baking time. Take pineapple pieces and place on baking sheet with the meatloaf.

In a large bowl combine diced sweet potatoes, bell pepper, half of green scallions and chili pepper coat with olive oil and pepper to taste and place in a small roasting pan.

Place veggies on the middle shelf and meatloaf on the top shelf of the oven and bake for 20 min. Remove veggies from the oven check for doneness of the potatoes. Remove meatloaf and apply a new coating of sauce, remove pineapple from pan and place back in the oven for another 10min make sure meat is cooked to correct temp. Top meatloaf with toasted pineapple pieces and remaining scallion greens. Serve hot with a side of roasted veggies! Enjoy!

Creamy Chicken Spaghetti

Tonight’s dinner is filling and simple, with a homemade sauce. Creamy chicken spaghetti with roasted tomatoes and basil! Yummy!

Making a simple homemade pasta sauce is super easy and once you perfect a base you’ll find changing up the flavor is super easy! I encourage you to give it a try!

Here’s what you need for this tasty pasta dish!

1lb chicken cut into strips

Spaghetti

1 lemon zested and quartered

2 Roma tomatoes, cut into wedges

2 tbsp tuscan or southwest seasoning

3 Tbsp butter

1 Tbsp cream cheese

1/4c. Parmesan cheese

2 sprigs of fresh basil chopped

Salt and pepper

Olive oil

Preheat oven to 400°F, and bring a pot of salted water to a boil.

Zest and cut lemon and wedge the tomatoes. Place tomatoes skin side down on a baking sheet, sprinkle with salt pepper and tuscan 1 tsp tuscan seasoning. Place in preheated oven and roast until they start to soften and juices can be seen releasing around the wedges.

Rinse and drain chicken, pat dry with paper towels, add to a preheated skillet with olive oil, salt, pepper, and 1tsp of the tuscan seasoning. Cook until browned and heated to temp.

Meanwhile cook spaghetti reserce 1/2 c of pasta water, drain pasta and set aside, do not rinse your pasta!

In the pot from the pasta add butter, cream cheese, reserved pasta water, lemon zest and the juice from half of the lemon. Cook on medium heat until melted and well blended. Add pasta, parmesan cheese and chicken. Stir until well blended. Add tomatoes and chopped basil. Serve hot! Enjoy!!

Garlic Parmesan Surf and Turf!

It’s been really tough to plan meals with the stores being low stocked on staple items that I use a lot of. So I’ve had to improvise.

Chicken was on short supply at my last visit to the local grocery mart. But they had tons of sirloin and this immediately made me think of surf and turf! So a quick trip to frozen foods and I was in business! Plenty of frozen uncooked shrimp in stock!

I already new I had a few essentials in my pantry. I picked up some parmesan cheese shreds, and a few fresh veggies for a sauteed side dish. The result was a delicious meal with very few ingredients that were super easy to find, or that I already had on hand!

Here’s what you need:

1lb chopped sirloin, stew meat will work too

1lb frozen medium shrimp uncooked and peeled

*unpeeled shrimp is cheaper if cost is an issue you can peel them and devein them at home if needed

3 large cloves of garlic

2 tablespoons olive oil

3 tbsp salted butter

1/2c parmesan cheese

Salt and pepper to taste

Parsley garnish if desired

Thaw shrimp under cool water.

Turn a large skillet onto medium high heat add oil, and sirloin. Cook for 2-3 minutes add garlic.

Cook until meat is almost cooked to desired doneness and add shrimp, salt and pepper, cook through and add butter and parmesan cheese. Stir until melted. Garnish with parsley.

Serve hot! You can put this over pasta or rice if you’d like, or like we did eat it on it’s own with some simple sauteed veggies! Enjoy!!

Quick and Easy Flatbread!

With all the craziness at the grocery stores lately, bread can be a tough item to sometimes find. So, today I’m sharing a quick and easy recipe for homemade flatbread! This recipe is also a fantastic way to introduce kids to simple, tasty, basic cooking techniques!

This bread is super versatile, use it to wrap up your favorite sandwhich meats and cheeses, use it to dip in hummus, or greek yogurt dip, fill it with taco or fajita fillings, make mini pizzas, or add sweetened cream cheese and fresh fruit for a healthy delicious dessert! It really doesn’t get any better than this!

Another big plus for this recipe it uses very few, simple, everyday ingredients! You probably have everything you need to make this right now!!

Here’s what you need!

2c. All purpose flour

1 Tbsp baking powder

1tsp sea salt

1Tbsp oil, butter, or shortening

11/3c. Luke warm water

Optional: seasoning mix like southwest seasoning, garlic herb seasoning etc… Add to your own tastes

In a large bowl combine flour, baking powder and salt. Stir until well blended. Add 1c. of water and oil and stir to bring ingredients together, add additional water as needed until dough is the consistency of sticky pizza dough. Knead for another minute or two until all the extra bits are gathered up out of the bowl by the dough. When you have the dough together remove from bowl, grease bowl with a little oil and replace dough turning over once to coat with the oil. When you touch your dough it will depress without bouncing back. This is perfect!

Allow dough to rest cover with a damp towel for about 15-20 minutes. This will allow the gluten to rest and make the dough easier to roll out.

Once rested cut into 6 pieces and roll into thin (tortilla thickness) irregular rounds they do not need to be perfect!

Preheat a non-stick pan or lightly greased pan on the stovetop to medium heat. Add flatbreads one at a time allow to brown slightly and turn over, remove from heat and serve warm, or allow to cool and freeze for later use!

Simple. Delicious. Versatile. Perfect! Enjoy!

Tuscan Sausage Spaghetti

Spaghetti is a pretty regular occurance at our house it’s quick easy and can serve a large group when we need it to! So I prepared a variation on traditional spaghetti with this Tuscan Sausage version that includes red peppers and just a little tuscan spicy heat! Enjoy!

1lb spicy sausage casing removed

1 medium red bell pepper thinly sliced

1 md yellow onion thinly sliced

4 servings spaghetti noodles

2 tsp spicy tuscan seasoning

1 Tbsp chicken boullion

1 tbsp butter

1 can crushed stewed tomatoes

1/4c. Parmasan cheese

2 tsp. Parsley chopped

Salt and pepper to taste

In a large pot boil water seasoned with a little salt, once boiling add pasta and cook 9-10 minutes until soft. Drain pasta reserving 1c. of pasta water

While pasta is cooking, In a large sauce pan add 1Tbsp butter melt, and add onions, red peppers, and a tsp. of spicy tuscan seasoning. Cook until crisp tender 3-4min. Add sausage and cook crumble into pieces as it cooks. Once meat is cooked through add tomatoes, 1 tsp tuscan seasoning. Heat through add 3/4 c pasta water and chicken boullion. Allow to simmer until thickened.

In a large bowl combine pasta, and sauce. Toss to coat add 1/2 of the parsley and half of the parmesan cheese and stir into mixture. Add additional pasta water if too thick. Salt and pepper to taste. Coat noodles well. Plate up and add additional parmesan cheese and parsely as desired!

Beef and Cheese Tostada’s

I have been seriously neglecting my blog this year. I apologize to my regular followers who are looking for new content. I have a ton of stuff saved up to share and tonight I’m going to start with a fresh and tasty dinner recipe for your family to enjoy!

Tostada’s remind me of a flat taco. They use the tortilla toasted so that it’s crispy and can act like a plate for all of the yummy toppings. This is a quick and easy to prepare meal that your family will be sure to love. Here’s what you need, Enjoy!

**Preheat oven to 450°F

1lb lean ground beef

1Tbsp southwest seasoning

1 tsp. chili powder

2 Tbsp. beef bouillon

1 small green pepper

1 small yellow onion

1 Roma tomato

2 Tbsp. chopped cilantro

1 Lime

2 Tbsp. sour cream

1 tsp. Siracha hot sauce

8- small flour tortillas

1c. shredded Cheddar Jack cheese

salt, pepper, olive oil, and water

Dice the tomato, chopped cilantro if needed. Thinly slice half of the onion and finely chop the remaining half. Thinly slice the pepper, and quarter the lime. In a small bowl combine the tomato, onion, and cilantro. Squeeze the juice from half of the lime over the top and season with salt and pepper to taste. Set aside.

In a small bowl combine the Siracha hot sauce and sour cream, stir in a small amount of water until the mixture is thin and can be drizzled like a dressing.

In a medium sauce pan add a small amount of olive oil, beef, southwest seasoning, and chili powder. Stir until combined and meat is broken apart. Once cooked through add the thinly sliced onion and green pepper and cook until veggies are tender. Add beef bouillon and a 1/4 c of water stir over medium heat until thickened and set aside.

Prick the tortilla’s with a fork and drizzle with olive oil, place in a single layer on a baking sheet and place in the oven for 3-4 minutes until brown and crispy, remove from the oven, turn the tortilla’s over and place back in the oven to toast the other side.

Once tortilla’s are toasted you can assemble you tostada. Layer tortilla, cheese, beef mixture and then top with homemade salsa and sour cream dressing. If desired you can add another squeeze of lime on top just before serving! Enjoy!!

Marble Cake with Vanilla Frosting

Sometimes it’s just nice to be in your kitchen. After a quick inventory I realized I had everything I needed to make a homemade marble cake with a light fluffy vanilla frosting. I literally had everything! Who can resist that!

This delicious cake is moist and not to heavy the vanilla and chocolate flavors are perfect together and the light marshmallowy frosting adds just enough sweetness. And I’m here to tell ya making a cake for no real reason other than just to have some cake is awesome!

Here’s what you need:

Cake

2 1/4c. Flour

1 2/3 c. Granulated sugar

3 1/2 tsp baking powder

2/3 c. Butter or Shortening

1 1/4c. Milk

1 tsp. Vanilla

5 egg whites

3 tbsp cocoa powder

1/8 tsp baking soda

Preheat oven to 350°F Grease and flour a 9 x 13in glass cake pan.

Sift together flour, sugar, baking powder in a large mixing bowl add butter milk and vanilla mix on medium speed till well blended. Add egg whites and mix on high speed 2 minutes scraping the sides of the bowl as you mix. In a medium bowl reserve 1 2/3c. batter. Pour remaining batter into the cake pan. Add cocoa powder and baking soda to reserved batter mix well. Spoon onto the top of the vanilla batter and use a butter knife to swirl together for marble effect. Bake 40-45 minutes.

Frosting

2 room temperature egg whites

1/2 c granulated sugar

1/4c. Corn syrup

2 Tbsp. Water

1 tsp. Vanilla

In a large mixing bowl mix egg whites on high speed until stiff peaks form. Set aside. In a medium sauce pan stir together sugar, corn syrup, and water. Heat to a boil covered. Uncover and boil 4-8 minutes or until candy thermometer reads 240°F. On medium speed slowly pour syrup mixture into the egg whites and mix until glossy peaks form. Add vanilla and mix well. Place in the refrigerator for 20-30 minutes.

Cool cake completely before frosting. Enjoy!