Grilled Pineapple

Grilled Pineapple

1 Ripe Pineapple

Vanilla Ice Cream or Mascarpone Cheese with vanilla

Optional glaze:

1 C Water

12 T Butter

¼ C Brown Sugar

For the Glaze: Combine the water, butter and sugar in a small saucepan and simmer, whisking often until the sugar has melted and the mixture is slightly thickened, about 10 minutes.

For the Pineapple: Peel and slice the pineapple into ¼” thick rounds. Heat grill to high and grill the pineapple slices about 2-3 minute per side, until browned. If using the glaze brush each side with glaze several times during the cooking. Serve with fresh blueberries, vanilla ice cream and a drizzle of remaining glaze if using.

Spinach Salad

Spinach Salad

Spinach

Cottage Cheese, rinsed and drained

Red Onion, sliced thinly

Bacon Bits

Options:

Mushrooms, fresh sliced

Strawberries, fresh, sliced

Candied nuts

Feta, crumbled

Shredded Mozzarella

Craisins

Dressing:

1/3 C Rice Vinegar

1/3 C Oil

Sugar, to taste

¼ - ½ tsp Mustard

1 T Grated Onion

Poppy Seeds

Rinse spinach and cottage cheese. Slice onions and any other optional ingredients you will be using. Slice bacon before cooking, then cook and drain on paper towels. To make the dressing, mix rice vinegar and oil with a whisk. Add sugar, mustard grated onion and whisk. Add poppy seeds until it looks like enough, about 1 tsp. When ready to eat, toss salad ingredients and dressing, garnish with a few sliced onions and a sprinkle of bacon and cottage cheese.

Spice-Rubbed Chicken with Grilled Bananas

Grilled West Indies Spice-Rubbed Chicken with Grilled Bananas

3 T Curry Powder

3 T Ground Cumin

2 T Allspice

3 T Paprika

2 T Powdered Ginger

1 T Cayenne Pepper

2 T Salt

2 T Freshly Cracked Black Pepper

4 Boneless Chicken Breasts

4 Firm bananas, skin on and halved lengthwise

2 T Vegetable Oil

1 T Soft butter

2 T Molasses

Lime halves for garnish

1. Mix all the spices together well, rub this mixture over both sides of each chicken breast, cover and refrigerate for 2 hours.
2. Over a medium fire, grill the chicken breasts skin side down for 7-8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point: The meat should be fully opaque with no traces of red. Remove the chicken from the grill.
3. Rub the banana halves with vegetable oil and place them on the grill, flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes.
4. Remove the banana halves from the grill. Mix the butter and molasses together and brush over the bananas. Serve the chicken breasts and banana halves together, sprinkled with a little lime juice and black bean corn salsa.

Spanish Rice

Spanish Rice

2 T Vegetable Oil

1 C uncooked Rice

1 onion, chopped

½ green bell pepper, chopped

2 C water

1 (10 oz) can diced tomatoes with green chilies

2 tsp chili powder, or to taste

1 tsp salt

Heat oil in deep skillet over medium heat, sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt, bring to a boil, cover and simmer for 20 minutes.

http://allrecipes.com/Recipe/Spanish-Rice-II/Detail.aspx

Black Bean and Corn Salsa

Black Bean & Corn Salsa

2 C Black Beans, cooked and drained OR canned rinsed & drained

2 C Sweet Corn, lightly steamed and drained OR canned rinsed and drained

¼ C Fresh Cilantro, finely chopped

½ C Fresh Green Pepper, chopped

6 C Fresh Tomatoes, seeded and chopped

1 T Fresh Lime Juice

1 tsp Garlic Powder

1 tsp Salt

6-8 Fresh Jalapeños, seeded and diced

Chop, chop, mix, mix. Chill for at least an hour to allow ingredients to develop. This is good with chips and the usual dippers.

http://andreaswwrecipes.blogspot.com/2006/09/fresh-black-bean-and-corn-salsa-1-pt.html

Whole Wheat Bread

Whole Wheat Bread

6 C Warm Water

2 T Yeast

2/3 C Sugar

2/3 C Oil

2 T Salt

2 T Gluten Flour (for each cup of wheat flour OR if you are only using white flour use 1 T for each cup)

3 T Dough Enhancer

4 eggs, optional

12-14 C Flour (you can use any split of wheat and white flour, I usually do about 50/50)

Place water and yeast along with 1 T sugar into the mixing bowl, let bubble and ferment for about 5 minutes. Add sugar, oil, salt and eggs if using. Mix lightly and add flour 1 C at a time starting with wheat flour (if using). Add gluten flour before completely mixed. Knead for a few minutes and then add dough enhancer. Finish kneading for about 3-4 minutes. Place in an oiled bowl and let rise until doubled. Punch Down. Shape into loaves and place in pans (you may need to grease and flour pans), let rise again until doubled. Bake at 350* for 25-30 minutes or until bread is cooked through (about 190 with an instant read thermometer).