Now it’s time to mix up the cake. Follow the directions on the cake mix, except that you will substitute the pineapple juice for the water. If there isn’t enough, use water to make up the difference. Once the cake batter is ready, pour the batter into the cake pan and spread the cake batter out so that all of the brown sugar/pineapple mixture is covered. Bake 35-40 minutes or until a toothpick comes out clean.
Monday, June 18, 2012
My Grandma J was a big influence in my life and she taught me a lot about cooking, especially southern cooking. I spent more hours than I can count in the kitchen with her. Then we would sit on her couch, eating whatever we had prepared, watching her “stories” on tv. I love it that I have so many wonderful memories of her and any time I find myself missing her I can go to the kitchen and make something for my family that she taught me how to make. I know she would love that.
Friday, June 8, 2012
1/2 tablespoon honey
juice of half a lime
Preheat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, and 1/2 a can of green chilis. Mix until just combined, and divide the mixture into fourths. Take one fourth of the mixture and place a chunk of cheese in the center and form the patty around the cheese so that the cheese is completely covered. Repeat for each remaining patty.
Place in skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.
While the burgers are cooking, combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper. When ready to serve, spoon green chilis on top of the burgers and eat!
Wednesday, June 6, 2012
This was truly a quick and easy dinner. I made the slaw in about ten minutes while my son was napping and let it sit until dinner time. Then all I had to do at dinner time was cook the shrimp and assemble the taocs.
From The Pioneer Woman
½ head cabbage, thinly sliced
½ head purple cabbage, thinly sliced
1 whole jalapeno, chopped
½ c. whole milk
1 tsp. white vinegar
1 tbsp. sugar
¼ tsp. salt
¼ tsp. cayenne pepper
Combine cabbage and jalapeno in a bowl. In a separate bowl mix remaining ingredients. Pour over the cabbage and toss to combine. Cover and refrigerate for a couple of hours before serving.
2 pounds shrimp, peeled and deveined
1 tbsp. garlic infused olive oil
½ tsp. cumin
1 tsp. salt
½ tsp. white pepper
¼ tsp. cayenne
Heat a large skillet over medium-high heat. Put ingredients in a zip top bag and toss gently until the shrimp are evenly coated. Pour the shrimp mixture into the skillet. Cook until the shrimp are opaque.
Corn or flour tortillas
Pico de gallo