DOLE WHIP!!!

Okay, it's not as great as being in Hawaii, at the Dole plantation, but...I have to say, it's a pretty good substitute on days you're stuck somewhere that isn't Hawaii.  :)

5 fl oz unsweetened almond milk
5 fl oz coconut milk (the kind in the carton in the milk section by almond milk, not the kind in the can)
1/2 cup pineapple juice (I just bought one of those frozen juice concentrates and made it)
2.5 cups fresh pineapple chunks, frozen
1/4 tsp sweetener of your choice
1 pinch salt

1. Blend all ingredients on medium speed until they reach the desired consistency.
2. Optional:
Transfer pineapple mixture to a large plastic bag and place in freezer for 30-60 minutes. Cut off one tip of bag and pipe into serving dishes.

 Variations
*Tropical whip: Omit almond milk and use a total of 10 fl oz of coconut milk
*Strawberry chip: 2 cups frozen strawberries, omit pineapple juice
*Raspberry-pineapple whip: 1 cup frozen pineapple, 1 cup frozen raspberries
*Blackeberry-pineapple whip: 1 cup frozen pineapple, 1 cup frozen blackberries
*Mango-peach whip: 1 cup frozen pineapple, 1 cup frozen mangoes
*Mango whip: 2 cups frozen mangoes, omit pineapple juice
*Strawberry-banana whip: 1 cup frozen strawberries, 2 frozen bananas, omit pineapple juice

Ole Miss Mac 'n Cheese

Ole Miss Mac ‘n Cheese

From Ann Millward

Ingredients	12 Servings	25 Servings	100 Servings
Large Elbow Macaroni	1 pound	2 pounds	8 pounds
Velveeta Cheese, Cubed	1 pound	2 pounds	8 pounds
Butter	6 Tablespoons	¾ cup	2 ½ pounds
Flou4	6 Tablespoons	¾ cup	3 cups
Milk	1 quart (4 cups)	2 quarts (8 cups)	2 gallons
Salt	1 teaspoon	2 teaspoons	8 teaspoons
Paprika	¾ teaspoon	1 ½ teaspoons	2 Tablespoons
Dry Mustard (or prepared yellow mustard)	¾ teaspoon	1 ½ teaspoons	2 Tablespoons
Worcestershire Sauce	½ teaspoon	1 teaspoon	4 teaspoons
Pepper	1/8 Teaspoon	¼ teaspoon	1 teaspoon
Cheddar Cheese, Shredded	6 ounces (¾ cup)	12 ounces (1 ½ cups)	48 ounces (3 pounds)
Greased Baking Pan/Dish	13 x 9 glass dish	Electric roaster pan	4 food service buffet pans

Directions:

1.     Cook macaroni.  Rinse and set aside in baking pan or dish.

2.     In a large pot or saucepan, melt butter and stir in flour.  Whisk in milk.  Cook, stirring constantly until mixture comes to a boil and is thick and smooth.  Stir in seasonings.  Add in Velveeta cheese and blend until melted.

3.     Pour cheese sauce over macaroni. Sprinkle with cheddar cheese.

4.     Bake at 350 degrees for 40 minutes to an hour, or until the center is hot and bubbly and the cheddar is melted.

Sausage Rice

This is tasty and quick! And it didn't give me heartburn! Shocking since it has both onions and sausage...

1 lb pork sausage
2 stalks celery, diced
1 onion, diced
1 6 oz box long-grain and wild rice mix (I used Uncle Ben's and used the herb seasoning packet too)
2 cups chicken broth
1 10-oz can cream of mushroom soup
1 cup shredded cheddar cheese (optional)

Cook sausage in a skillet over medium-high heat until well browned. Drain fat. Combine browned sausage, celery, onion, rice mix, broth, soup, and cheese. Pour in a 9x13 pan. Cover with foil. Bake at 375 degrees for 30 minutes or until rice is tender. Stir casserole before serving.

Variation: Can replace sausage with ground beef

Honey Dijon Glazed Chicken (On the Stovetop!)

Hey, Guys!  Found a great chicken recipe that we'll be using this summer because it doesn't require the oven.  Paul was a HUGE fan, so I felt pretty good about that.  I made several modifications, so just note that.
It came from http://www.recipegirl.com/2008/09/15/honey-molasses-chicken-drumsticks/

HONEY- MOLASSES CHICKEN DRUMSTICKS

INGREDIENTS:

SAUCE:
1 tablespoon packed brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic

CHICKEN:
1 teaspoon olive oil
6 chicken drumsticks, skin removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Combine sauce ingredients in a small bowl; whisk together and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional minute or until mixture is thick and darker color, and the chicken is well coated. Remove from heat; serve immediately, or cool before refrigerating.

I didn't have balsamic vinegar, so I just used regular vinegar.  I also didn't have molasses, so I just skipped that part.  Additionally, I used chicken thighs because that's what was on sale.  

I made sure to drain any excess oil/liquid after cooking the chicken before I added the sauce.  The sauce was really watery and wasn't glazing, so I let it cook uncovered on the stove for quite awhile (20 min?) to get it more to a glaze.  Then once it starts glazing, watch it!  I almost burned it all!  

Hope you enjoy!  

Quinoa & Black Bean Salad

I got this recipe from one of my supervisors at the clinic. It's super healthy and really yummy!

Salad Ingredients:
2 cups cook quinoa
1 cup drained and rinsed black beans
1 cup corn (defrosted if frozen)
1/2 cup red bell pepper, chopped
1/2 cup red onion, small diced
1/4 cup Roma tomatoes, seeded/diced
1 Tbsp chopped fresh cilantro

Dressing Ingredients:
1/4 cup lime juice
1/4 cup olive oil
2 Tbsp rice or red wine vinegar
1/2 tsp salt
1/2 tsp cumin, ground

Directions:
In large bowl, combine quinoa, beans, corn, pepper, onion, tomato, and cilantro.
In a small bowl or jar, combine dressing mixture. Pour over salad ingredients and stir to coat well.

Serving suggestions:
Eat it by itself as a side dish or on a bed of greens or in a whole wheat tortilla for a healthy meal.

Coconut Lime Banana Bread

This is an AMAZING coconut lime banana bread from Our Best Bites.  I got it from my roommate Lisa Relf Jones and it has been my go-to ever since.  Try it out!

Coconut Banana Bread with Lime Glaze

adapted by Our Best Bites from Cooking Light

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C (4 Tbs) real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 large bananas)

1/4 C sour cream or plain yogurt

3 Tbs apple juice or milk*

1 tsp vanilla extract

1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe.  If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended.

Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top.  

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

Easy Fried Rice

This is ultra easy.  I also buy a little package of diced ham to go in it so we can eat it for dinner instead of as a side dish.  This really works best with rice that is at least a day old so it can dry out just a little (otherwise, it all kind of turns into a gooey mess).  It's so easy though.  If we are doing rice on Sunday, we just make extra and I have a super quick, easy, cheap Monday dinner.
*Note: Paul said let the rice cool until it's cold before putting it in the fridge. It's his fried rice secret...

It comes from this website: http://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/

Enjoy! Lou

FRIED RICE

Fried Rice that is super easy to make and delicious!

Write a review

Save Recipe

Print

INGREDIENTS

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!