Posts tagged pineapple
Honey Cilantro Black Bean Salad
My husband has been making this black bean salad recipe for us for years. Its a perfect addition to any outdoor barbecue, picnic, or even just a fresh dinner at home. It has a great fresh crisp somewhat text mex flavor to it. There is no cooking involved, just a little washing and chopping. Go ahead and try this easy healthful salad out tonight. 

2 cans black beans, drained and rinsed 
2 ears of fresh corn, removed from cob
1/4 cup bell pepper, diced to about 1/2 the size of one black bean
1/4 cup red onion, diced to 1/4 the size of one black bean
2 roma tomatoes, diced to about 1/2 the size of one black bean
1/4 cup pineapple tidbits, chopped in half
1 tablespoon cilantro, chopped
3 tablespoons lavender honey
4 tablespoons red wine vinegar
juice from 1/2 of a lime
1/2 tsp cumin
1 tablespoon lavender salt
1 tsp fresh ground pepper

Chop ingredients as directed above, mix together. Eat. 
So simple!

One thing I love about this recipe is that if you have some left over, if its left to sit overnight the flavors are even better the next day! So if you ever need a great make ahead dish, this is a real winner. 

Frosty Frog Eye Salad
Ok, first of all, try to ignore all of the deliciousness happening in this photo and just focus on the delicious little pink salad in the corner. I know its' being overshadowed by the big green salad that we shared with you on the blog yesterday, but I promise you don't want to over look this pastel pink treat. Frog eye salad is certainly not the most high brow recipe we have shared here, but it is nostalgic, sweet, and will bring you back to the deliciousness that was your childhood. 

1 Tbs. flour
1/2 cup sugar
1 1/4 tsp salt
1 1/4 cup pineapple juice
1 egg, beaten
1 tsp lemon juice
1/2 box acini de pepe
1 tbs oil
1 (15 oz) can pineapple tidbits, drained
1 (15 oz) can mandarin oranges, drained
1 (15 oz) can pineapple crushed, drained
1 (16 oz) can fruit cocktail, drained
1 (8 oz) carton cool whip

In a pot combine flour, sugar, and salt. Stir in juice. Add egg and cook until thick. Add lemon juice and cool. Cook pasta as directed adding oil, drain, rinse, and cool. In large bowl add pasta, juice, and all fruit. Cover and chill over night. Just before serving, fold in your cool whip. 

Peggy swears this is a hit at any large gathering, and when it comes to food, you always trust Peggy. 
Peggy's Glazed Carrot Cake
One of Peggy's recipes that no one can say no to, is her glazed carrot cake. This cake is very moist due to its unique and delicious glaze, but also because of Peggy's secret ingredient: crushed pineapple! Maybe we should rename this Peggy's glazed pineapple carrot cake? Regardless of what we call it, we will always call it delicious. 

Cake Ingredients: 
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
8 oz can crushed pineapple, drained
2 cups grated carrots (4-5 medium carrots) 
3 1/2 oz flaked coconut
1 cup chopped walnuts or pecans

Glaze Ingredients: 
1/2 cup sugar
1/2 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 tsp corn syrup
1/2 tsp vanilla

Frosting Ingredients: 
4 oz cream cheese, softened
4 oz butter, softened
1 tsp vanilla
2 cups powdered sugar 

Grease and flour two round cake pans. Preheat your oven to 350 degrees. Mix together your  cake incredients. Divide into two and pour into your cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then prepare your glaze by mixing together all your ingredients (minus the vanilla) in a saucepan over medium heat for 5 minutes. Then add your vanilla to the glaze and pour it over each of the cake rounds. Let cakes cool. Mix together your frosting ingredients in an electric mixer until smooth. Add extra powdered sugar if you prefer your frosting thicker. Frost the top of one cake round, stack the other on top of it, frost that as well. Serve and enjoy! 

It's amazing the people I've run into lately who don't like shrimp...what!  Shrimp is food fit for the gods.  It absorbs flavors so well you can marinate them in almost anything.  I found this recipe on the web, and guess what I added to  make it even tastier, yep Lavender.  This recipe can be grilled on a skewer or sautéed in a skillet.  Either way I guarantee you'll love it.  Serve over Some Basmati rice or try the gingered rice featured on this blog previously.    

Bon Appetite,   


Serves 4 as main course, or 6-8 as appetizer

2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey)
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

Clean shrimp and set aside.  Combine all the rest of the ingredients for marinade.  Marinate shrimp for at least 30 minutes.   If you are sautéing shrimp, heat 1 Tbs  olive oil and 2 Tbs. butter.  Drain shrimp , reserve marinate.  Saute until shrimp is pink and cooked through.  In the meantime heat marinate and reduce by I/2.  if grilling, grill for about 3 minutes per side.  If using bambo skewers soak in a water a couple of hours before use.