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Showing posts from July, 2016

Hawaiian Pasta Salad

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This is a flashback of our trip to 
Hawaii
where all the best juicy fragrant
 luscious pineapple grows!


Thanks to Bill's friend for this recipe that’s apparently all over the www, but this is the first I’ve laid eyes on it.

It’s pineapple, ham, red bell pepper, and green onion, all coated with a tasty pineapple dressing for a delicious pasta salad.






This is another potluck dish for the summer, that’s a little different in a great way.  It’s all about the fantastic sweet and tangy pineapple dressing that’s so easy to make.  

The creamy sauce has a whole lot of tang, thanks mainly to the added vinegar, Dijon mustard and sour cream.  Pineapple juice and a spoonful of honey take the edge off.  








It gives awesome flavor when combined well in the bowl filled with pasta, pineapple, ham, peppers and onion.  

It may not be the fanciest of dishes, but it’s one of the best of the season…

It will surely be a hit at your family cookout or at your next gathering!



Hawaiian Pasta Salad
Printable recipe

Ingredie…

Spicy Goodness ~ Grilled Cajun-Style Chicken Breasts

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Just imagine
the aromas of Acadian cuisine 
in the Louisiana bayous,
the euphonious sound of their music…
This is the Cajun way of life.



Acadians are the ancestors of present-day Cajuns.  The world “Cajun” derives from “Acadia" ~  a name used to refer to the Nova Scotia area in Canada where French immigrants settled during the early colonial era.  

They were hunters, fishermen, and farmers, well-versed in the art of living off the land, when they arrived destitute in the New Orleans area, and were given land grants.  The Acadians had a strong bond with each other as they moved into the bayous, swamps and prairies of Louisiana to start their farms.  

Their old traditions and language merged with the distinctive Louisiana landscape to fuse into a new Cajun cultural identity.

A lot of people are unaware that the typical Cajun food was developed by extremely poor people.  Refugees and farmers used what they had to feed large families.  

Bill and I have visited the New Orleans area many times,…

Berry Fresh Cherry Salsa for Your Grilled Meat

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Woo hoo! It's cherry picking season  here in the  Upper Midwest!




I like to put cherries in any dish, any time I can ~ this great salsa is one example!

It’s a fresh and fruity salsa, it’s kicking’ jalapeño, it’s delicious!






I’m a huge fan of cherries ~ there’s even a cherry or two in my header herebut, now I’m talking about eating them more ways than fresh off the stem, as in pies and jam, chocolate-covered, trail mix, wine, or mustard.

The juicy ruby-red  gems are perfect for a fresh fruity salsa.  You need to try it if you haven’t experienced it.

Cherry salsa is a spicy sweet condiment that’s perfect along side grilled chicken, pork, salmon, or your favorite white fish.  

Control the heat by removing all of the ribs and seeds from the jalapeño for a milder salsa.  Chop the ingredients as coarse or fine as you like, I like it chunky myself.  Swap cilantro for basil, if that’s your taste.





Mmmm!  Now for some salty tortilla chips for dipping!







Cherry Salsa w/Basil and Balsamic Vinegar
Printable…

Old-Fashioned Chocolate Birthday Cake for Bill's Birthday!

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We celebrated 
Bill’s  71st birthday 
yesterday!



What Bill really likes on his big day is the cast iron crowd-please of cakes ~ Chocolate cake ~ A good old-fashioned chocolate cake with chocolate fudge frosting, and his 5-year-old grandson, Matthew, to help him eat it!






This is a simple rich moist cake recipe, from a Hershey’s Cookbook.








According to a University of Michigan study, chocolate contains chemicals called opioids.  Opioids are also found in opium, and they produce a euphoric feeling and are very pleasurable.  

Apparently, one of the effects of chocolate on the brain is to release natural endorphins so that when we eat chocolate, it dulls pain and gives us a little euphoric feeling. That could explain why chocolate is craved.  

There’s a sweet solution to that craving ~ feed it!





And this chocolate birthday cake with chocolatey fudge frosting, “filled the Bill!”





Old-Fashioned Chocolate Birthday Cake
Printable recipe

Ingredients:

4 squares Hershey’s Unsweetened Baking Chocolate
5 tablespoon…

Grilled Pork Medallions

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These little medallions were  quick and delicious!



The recipe is  pretty straightforward:  blend Dijon mustard, oregano, garlic and seasonings with a little olive oil, rub over the pork medallions and grill.






We concurred on this ~ the pork was tasty and tender, perfect for summertime grilling, and a it will be a repeat before long.

Serve it with you favorite side dish and a little green salad, and Voila!  You’ll have a great tasty quick dinner.


Grilled Pork Medallions
Printable recipe

Ingredients:

1 (1¼ pounds) pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1½ teaspoons minced garlic
1 teaspoon seasoned pepper
½ teaspoon salt

Method:

Prepare grill.
Cut pork crosswise into ½” inch think diagonal slices.
Combine oil and remaining ingredients, rub over pork, coating well..
Grill pork 3 to 4 minutes on each side or until desired doneness.

Serve




Enjoy!






Printfriendly


When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



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Dinner Party
Jules-Alexandre Grun

Since 2009