Pineapple Salsa

I make a lot of salsa for my husband, but I’m not a fan of ones that have a lot of heat in them. Every once in a while I like to sweeten things up. Is anyone surprised? This is a great salsa if you’re entertaining and want something for everyone.

Pineapple Salsa

Ingredients

  • 2 cups, fresh pineapple chopped
  • juice of 1 lime
  • handful of cilantro
  • 1 jalapeno, chopped
  • salt

Place all of the ingredients into a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all of the ingredients together and salt to taste. Chill in the fridge until ready to serve.

Source: Confections of a Foodie Bride

 

Nutella Puppy Chow

When I started planning my daughter’s second birthday party and had decided on a puppy theme, I knew I wanted to serve puppy chow. I’ve never had it, but always wanted to try it. There was one snag, most are made with peanut butter. With my daughter’s peanut allergy, another solution needed to be found. Thank you Pinterest! I found this recipe and knew it would be a winner. We’re big fans of Nutella in our house anyways, and mix it in with chocolate and I’m in heaven!

This went over well at the party. Those that have had puppy chow in the past really liked the change of pace that the Nutella brought. This was such a simple, but decadent snack, I’m sure it will be made again in our household!

Nutella Puppy Chow

Ingredients

  • 1/2 cup butter
  • 1 cup Nutella
  • 1 1/2 cup semisweet chocolate chips
  • 12 oz. box of hearty wheat/corn/rice cereal like Chex
  • 2 – 3 cups powdered sugar

In a pan over medium-low heat, melt the butter and chocolate chips, stirring constantly. When all is melted and smooth, remove from heat and stir in the Nutella. Slowly pour the chocolate Nutella mixture over cereal in a large mixing bowl. Wash your hands and use them to stir everything together until fairly evenly coated. Wash those hands again and add the cereal to a gallon sized plastic bag. Pour in the powdered sugar and shake, starting with 1/2 cup at a time. You want to make sure everything’s coated, but not too sweet!

Source: Lovin’ from the Oven

If you like what you see, please vote for  me at Circle of Moms Top 25 Foodie Moms!

Bulgogi

The name of the dish sounds funny, but the taste is nothing to joke about. Bulgogi is actually a Korean dish that just means it has been marinated. It can refer to chicken, pork, or beef. When i first found this recipe I knew all of the ingredients matched up well with our palates, heck most of them I had in my pantry. I just needed to go out and buy an Asian pear, which I highly recommend using one in this recipe. While making the marinade,  tasted it and it was deliciously sweet, but had a nice undertone to it to balance the sweetness. The result is a marinade combination that I had never tried before, but will definitely put on the rotation list a lot this Summer. This is a great meal to make for during the week. Prepare the marinade and then come home in the evening and you’ll have dinner in just a few minutes!

Bulgogi

Ingredients

  • 1 1/2 lbs. boneless rib eye steak
  • 1 tsp sesame seeds
  • 1/2 Asian pear, peeled an coarsely chopped (If you can’t find, Anjou or Bartlett can be used)
  • 3 cloves garlic, minced
  • 2 Tbsp reduced-sodium soy sauce
  • 1/4 cup sweet white wine, I use Pinot Grigio
  • 2 Tbsp toasted sesame oil
  • 1 tsp honey
  •  3 tbsp sugar
  • 1 tsp freshly ground black pepper
  • 1/2 onion, cut in half-moon slices
  • 8 whole lettuce leaves, such as Boston, Bibb, or Iceberg
  • 2 scallions, thinly sliced

Place steak in the freezer for 1 hour. This makes it easier to thinly slice.

In a blender or food processor, combine pear, garlic, soy sauce, wine, sesame oil, honey, sugar, and pepper and blend into a coarse mixture. Place mixture in a resealable plastic bag. Add toasted sesame seeds and onion and massage bag gently to combine the ingredients.

Slice the partially frozen steak across the grain into very thin slices. Add slices to the marinade and massage the bag to distribute the marinade evenly over the meat. Refrigerate for at least 4 hours and up to 24 hours.

When ready to cook, adjust oven rack so that it is 4 inches from the heating element. Preheat the broiler to high, about 550 F. Line a baking sheet with tinfoil. Spread the meat, onions, and marinade in a single layer on the baking sheet. Broil for 5 minutes, then turn the meat and broil the second side about 3 minutes. The meat should be cooked through and slightly caramelized in spots. While meat cooks, wash lettuce leaves and pat dry.

To server, divide beef among the lettuce leaves, sprinkle with scallions, then roll up the meat in the lettuce leaves.

Serves 4

Source: Hannaford Fresh Magazine, Jan./Feb. 2012

Finding a vegetable side dish that both my husband and I enjoy is difficult. He only likes corn and peas. He likes bell peppers so I set out to find something different that would could have occasionally. These peppers were wonderful. The flavors were bright and clean. It’s such an easy side dish to whip up, but would really work well to accompany a nice steak or fish when you are trying to up the ante for a special dinner.

Sauteed Red Bell Peppers with Caper Sauce

Ingredients

  • 1 1/2 lbs red bell peppers, about 3 large
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup water
  • 2 tsp white-white vinegar
  • 2 Tbsp drained capers, coarsely chopped
  • 1/4 tsp sugar

Cut each pepper into either lengthwise pieces, discarding stems and seeds. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then saute peppers with 1/2 tsp each of salt and pepper until brown in spots, about 5 minutes. Reduce heat to moderately low, then add water and cook peppers, covered, until crisp-tender, 12 to 15 minutes. If any liquid remains, remove cover and boil until evaporated.

Meanwhile, whisk together remaining 2 tablespoons oil, vinegar, capers, and sugar in a large bowl. Toss hot peppers with caper sauce and salt and pepper to taste. Let cool and serve warm or at room temperature.

Source: kitchendaily