My Camper Kitchen

Posts Tagged ‘Pineapple’

Photo and Recipe by Carolyn Davidson Hicks

Grill with charcoal or gas, great either method

Lightly brush the grill grate with olive oil to prevent sticking.

Cut the heads of endive lengthwise into two individual sides each.

Drizzle the endive with extra virgin olive oil.

Season with salt and freshly ground black pepper to taste. (try it with garlic powder sprinkled on it to!)

Place them on the grill, cut side down. Grill until just starting to get a nice golden in color and some grill marks. Flip them and do the same on the other side.

Simply serve alongside your other favorite grilled dishes and you’ve got a delicious side especially with Grilled Pineapples and BBQ Chicken! Pairing with grilled pineapples will balance out that slight bitterness you get from Endives with the sweetness of the Caramelized sugars on the Pineapple!

Photo and recipe by Carolyn Davidson Hicks

Ingredients
2 cups leftover cooked white rice (refrigerated)
1 1/2 Tbsp. olive oil
3 scallions, white parts and green parts thinly sliced
1/2 large red, yellow and green bell pepper combined and  diced
2 Tbsp. minced fresh ginger
1 small red or green chili (the more the seeds the hotter the flavor)
1 cup diced pineapple, preferably fresh
1 Tbsp. soy sauce
1 Tbsp. fish sauce (or oyster sauce)
1/2 tsp. sesame oil

In a wok or a large skillet over high heat, warm 1 1/2 tablespoons olive oil. Add the scallions, red, yellow and green bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and fragrant.

Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soy sauce and fish sauce; stir until well coated and heated through, about 2-3 minutes.

Sprinkle with the scallion greens, and drizzle with sesame oil. Serve immediately.

Photo and recipe by Carolyn Davidson Hicks

Ingredients for sauce:
1 can mango nectar 11.3 ounce
1/4 cup corn syrup
1/4 cup brown sugar
1/4 cup raisins
1/4 cup of drained crushed pineapple
2 tablespoons of ginger paste ( add extra for added sweet heat)
1 teaspoon of vanilla extract

Microwave 2 large sweet potatoes washed and quartered and placed in a paper towel, for about 6 minutes.
Combine all other ingredients in a sauce pan and cook down by half. Poor over sweet potatoes, top with marshmello’s and broil until slightly browned on top! Or use as a sauce to drizzle of the top of your sweet potatoes or ham.

Photo and Recipe by Carolyn Davidson Hicks. Pina Colada served in small plastic cups to save space and less glasses to wash!

Ingredients
Ice cubes
1/2 cup rum
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple juice
Sliced pineapple, for garnish (optional)
Maraschino cherry, for garnish (optional)

Directions
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple juice. Puree.
Serve, garnished with a slice of pineapple and/or maraschino cherry!

Courtesy of thedailymeal.com!

• 2 ounces dark rum
• 1 ounce pineapple juice
• .5 ounce lime juice
• .25 ounce grenadine
• 1 maraschino cherry
• 1 orange slice
• 1 ounce orange juice

Combine the dark rum, orange juice, pineapple juice, lime juice, and grenadine in a cocktail shaker with ice. Shake vigorously until the drink begins to foam slightly, then strain into a highball glass and garnish with a slice of orange and a maraschino cherry.

Photo courtesy of eatingwell.com! We adapted this recipe to our tastes but you can see the original at their website!

Ingredients

1 pound soft whole-wheat or white sandwich bread, crusts removed
6 large eggs, separated
3/4 cup low-fat milk<
3 8-ounce cans crushed pineapple, very well drained
1 1/2 cups finely diced ham steak
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon salt

Directions
Preheat oven to 375°F. Coat a 2 1/2-quart soufflé or casserole dish with cooking spray
Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups)
Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl Stir in the breadcrumbs and butter
Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish
Bake the soufflé until puffed and golden brown. Use a toothpick to test, if it comes out dry, it’s ready to serve!