pineapple Archives | Mama Harris' Kitchen

Grilled Pineapple Asparagus Salad

May 28, 2017 by MamaHarris 2 Comments

Summertime is around the corner, which means it’s time for fresh and easy sides to go with all that deliciousness coming off the grill. Why not add some veggies and fruit to the grill too? This Grilled Pineapple Asparagus Salad is the perfect summertime dish for the season. Served atop watercress and frisee with a simple lemon-white wine vinaigrette, topped with avocado and grilled asparagus, red onion and zucchini along with grilled pineapple, then topped with a sprinkle of goat cheese. It’s effortlessly delicious!

You may recognize this salad it was pictured and served with my blackened salmon recipe. I also used the indoor searing grill that I’m giving away in that post for this recipe too. Speaking of which, the giveaway is still open too, you should enter!

I love cooking in the summertime, I try to make dishes and meals that are not only light and colorful, but also easy to put together. One thing I’m not interested in during this time of year is spending hours over the stove. There’s just so much more to do during the summer that I like to keep the food simple and fun. That’s why I knew this salad was the perfect side for all of my grilled meats, or even as a light lunch on its own!

I chose some of my favorite summertime veggies like asparagus, zucchini and red onions and thought they’d pair well with some fresh pineapple. A quick soak of the veggies with some olive oil, salt and pepper and a light spray of coconut oil and a sprinkle of sugar for the pineapple and they are ready to grill. You can add these to your outdoor grill, or if you have an indoor searing grill these can be grilled up in a flash. I prefer to use a coconut oil spray like the one I also used on these roasted sweet potatoes, beets and carrots. It’s easier than melting coconut oil and brushing it on, and honestly the pineapple is sweet and juicy enough, it just needs a tiny bit.

Once the veggies and fruit are oiled and seasoned, heat your grill to 375-400 degrees and cook them on each side for about 5 minutes until you see those delicious grill marks.

If your grill is large enough you can place them all on it together, but I did these in batches which was still relatively quick. The ingredients for this salad make enough for 2 large personal sized salads, with some vinaigrette dressing to spare for more summer meals.

Remove the stems from the watercress and frisee, then toss it in just a bit of the dressing. Top with avocado slices, then the asparagus, zucchini and pineapples. Take the onions and cut them in quarters, adding the little grilled strips to the salad, then top with the goat cheese.

Yum! This salad is so refreshing, the mild flavors blend together with the sweetness of the pineapple, the creaminess of the goat cheese and the slightly tart taste from the vinaigrette. Pairs so well with many grilled meats, or you could even add some grilled chicken or steak to the salad to really take it to the next level!

Grilled Pineapple Asparagus Salad

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Mama Harris' Kitchen

Recipe type: Salad

Serves: 2 servings

Ingredients

For the Grilled Pineapple Asparagus Salad

coconut oil
sugar
6 pineapple slices
extra virgin olive oil
salt + pepper
8 asparagus spears
¼ medium zucchini, sliced thin
2 thin slices red onion
1 cup watercress
1 cup frisee
½ medium avocado, peeled, seed removed and sliced
2 teaspoons goat cheese

For the Lemon-White Wine Vinaigrette

⅓ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons rice vinegar
2-3 teaspoons lemon juice
¾ teaspoon honey
½ teaspoon minced garlic
¼ teaspoon dry basil
salt and pepper

Instructions

Preheat the grill, preferable to about 375 - 400 degrees.
Coat the pineapple slices with a thin layer of coconut oil, preferably a coconut spray. Sprinkle with just a bit of sugar.
Add the asparagus, zucchini, and red onion to a dish and drizzle with olive oil. Sprinkle with salt and pepper and turn a few times until all veggies are covered.
Add the veggies and fruit to the grill, cooking each side for about 3-5 minutes until you can see grill marks. Flip and cook the other side for about the same amount of time.
As the veggies are cooking, put together the vinaigrette and toss the watercress and frisee in it.
Add the lettuce leave to the bowl with the avocado slices. Include the pineapple and asparagus.
Cut the onions into quarters and separate them, adding them to the salad. Sprinkle with goat cheese and serve.

What are some of your favorite grilled veggies or fruits?

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Watermelon Pineapple Margaritas

June 16, 2016 by MamaHarris 4 Comments

‘Tis the season for watermelon! Our local grocery store had personal watermelons on sale so I bought one, then my husband came home with one too! That same night my mother in law called and told us to come pick up half of the full size watermelon she’d just bought! Needless to say, we had more watermelon than we knew what to do with. It was then I decided that we needed to think up a refreshing summer cocktail to include this delicious fruit, and that’s when I decided to try my hand at making some watermelon pineapple margaritas.

What a refreshing and light flavored drink that is absolutely perfect for a summer soiree! I actually had a can of pineapple chunks in my cabinets and everything else to make this I already had on hand. If you prefer a fresh pineapple, that would probably be just as delicious. I have to say that this flavor was perfect! Lightly sweet, slightly fizzy, with a mild tartness from the lime and the tequila. Be sure to use a good quality brand for a smooth taste, and I added some local honey for a bit of sweetener. This makes a large quantity of margaritas, so if you just want to serve a few you can halve the recipe, or play with the measurements a bit if you prefer a stronger or milder drink. Instead of honey you can also use a simple syrup or agave as well.

The glasses were dipped in a bit of pineapple juice and rimmed with sugar for a sweet and sassy summer cocktail!

Ingredients:

5 cups cubed watermelon with seeds removed (plus juice if available)
3 cups pineapple chunks (plus juice if available)
2 cups silver tequila
2/3 cup triple sec
1/2 cup lime juice
1/4 cup honey
ice
sugar (for rimming glasses)
sliced limes for garnish

Directions:

Begin by adding the cubed watermelon to a blender.

Add pineapple.

Add tequila, triple sec, lime juice and honey.

Blend until smooth, adding ice to the mix for a frozen margarita or to the individual glasses after they’re poured for a margarita on the rocks.

Dip the rims of the glasses in a bit of pineapple juice, then sugar and serve with watermelon ball, pineapple chunk and a slice of a lime for garnish.

Enjoy!

Watermelon Pineapple Margaritas

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Serving Size: 1 watermelon pineapple margarita

Watermelon Pineapple Margaritas

Lightly sweet and refreshing, these watermelon pineapple margaritas are the perfect seasonal cocktail for fun summertime soirees!

Ingredients

5 cups cubed watermelon with seeds removed (plus juice if available)
3 cups pineapple chunks (plus juice if available)
2 cups silver tequila
2/3 cup triple sec
1/2 cup lime juice
1/4 cup honey
ice
sugar (for rimming glasses)
sliced limes for garnish

Instructions

Begin by adding the cubed watermelon to a blender.
Add pineapple.
Add tequila, triple sec, lime juice and honey.
Blend until smooth, adding ice to the mix for a frozen margarita or to the individual glasses after they're poured for a margarita on the rocks.
Dip the rims of the glasses in a bit of pineapple juice, then sugar and serve with watermelon ball, pineapple chunk and a slice of a lime for garnish.
Enjoy!

https://mamaharriskitchen.com/2016/06/watermelon-pineapple-margaritas/

What’s your favorite seasonal summer fruit?

Raspberry Pineapple Banana Smoothie

March 4, 2015 by MamaHarris 8 Comments

What is it about warmer weather that makes you instantly crave smoothies and bright colors, or is that just me?

I’m not sure, but I’m telling you this raspberry pineapple banana smoothie embodies the seasonal change. I mean, it’s made with pineapples which always makes me think of some tropical destination and bananas which I basically throw into every smoothie I make because it adds that creaminess and texture that just works so well in a good smoothie. And raspeberries.. ahh, I love raspberries. Don’t you? As a California girl, raspberries are pretty common year round, but there’s just a special something about mixing raspberry with pineapple that’s just so springtime fresh to me. Don’t you agree?

And the colors.. ahh, pink and yellow. So charming and whimsical. Girlie, sweet with a little punch of flavor. That’s exactly what these smoothies taste like. Typically in the warmer weather I’m drinking a lot of my meals. I live for smoothies, ever since I was a young girl and I started going to the mall without my parents. Do you remember those little smoothie spots in the food court? I just HAD to get one, every time. A pretzel too, but I digress.

You should try this smoothie too. Today. Your day deserves to be a little brighter, and there’s something to be said about sipping your nutrition through a straw. For extra whimsy, add some fruit garnish or even a paper umbrella!

Ingredients:

5 ice cubes
1/2 cup lowfat or nonfat vanilla yogurt
1 medium ripe banana
12 raspberries
1 cup undrained crushed pineapples

Directions:

You’ll want to add the heavier ingredients to the bottom. Ice, berries, then the bananas, yogurt and the pineapple.

You can even add some chia seeds or kale for some extra nutrients. It’s all fun, I usually just make smoothies with whatever I have on hand.

Pulse a few times to break up the ice, then blend on low, gradually going faster until it’s smooth.

Pour into two glasses, add some more fruit for garnish, or a paper umbrella.

Stick a straw in it and enjoy!

Raspberry Pineapple Banana Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 smoothies

Serving Size: 1 smoothie

Raspberry Pineapple Banana Smoothie

This raspberry pineapple banana smoothie embodies everything about spring. Girlishly pretty with a punch of flavor, add a paper umbrella and enjoy!

Ingredients

5 ice cubes
1/2 cup lowfat or nonfat vanilla yogurt
1 medium ripe banana
12 raspberries
1 cup undrained crushed pineapples

Instructions

You'll want to add the heavier ingredients to the bottom. Ice, berries, then the bananas, yogurt and the pineapple.
You can even add some chia seeds or kale for some extra nutrients. It's all fun, I usually just make smoothies with whatever I have on hand.
Pulse a few times to break up the ice, then blend on low, gradually going faster until it's smooth.
Pour into two glasses, add some more fruit for garnish, or a paper umbrella.
Stick a straw in it and enjoy!

https://mamaharriskitchen.com/2015/03/raspberry-pineapple-banana-smoothie/

What’s your favorite smoothie flavor combination?

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

November 26, 2012 by MamaHarris 20 Comments

For as long as I can remember, carrot cake has been one of my favorites cake flavors. Of course, paired with cream cheese frosting. When I was younger I would just buy the mix out of the box, and sometimes buy one from the bakery. For some reason the bakery carrot cake is always a much different texture than the boxed variety. And the frosting was always much sweeter, almost to the point where you couldn’t eat it unless you scraped most of it off! These are kind of in between, it’s a bit richer and more decadent than the boxed cake, but not as sweet and heavy as some of the bakery carrot cakes I’ve had. It’s a nice, happy medium.

Last year I made a carrot cake for Thanksgiving, and it was delicious. This year my husband requested a 7-Up Cake. I still wanted to make my carrot cake, so I decided to halve the recipe and make cupcakes*. I also had some maple extract I bought a few months ago, it was at a super clearance price at Target and I decided to pick it up. I bought it with the intention of making a maple cream cheese frosting someday for my carrot cake. It was a great idea, and they turned out wonderfully. I think I like them even more as a cupcake than a cake. I hope you love them as much as we did, they didn’t last long!

*If you do want to make a cake out of it, just double the recipe and don’t let the cream cheese frosting get as fluffy, you would want it a little thinner to spread over the top of the cake and between the layers.

Cupcake Ingredients:

3 cups grated carrots
1/2 cup brown sugar
1/2 cup raisins
3-4 tablespoons Brandy
2 large eggs
3/4 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1-1/2 cup all purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup chopped walnuts
handful of crushed and whole almonds for garnish, if desired

Frosting Ingredients:

8 ounces cream cheese, cold
7 tablespoons unsalted butter or margarine, room temperature
2 teaspoons maple extract
4 cups powdered sugar

Directions:

Use a cheese or vegetable grater and grate the carrots. Place carrots directly into a large measuring cup, and fill it to about 3 cups. Add the brown sugar, and let sit for about an hour. The brown sugar will help to release most of the water in the carrots, and will help them to get much softer. It will also help release the natural sweetness, as well as add to that sweetness with a brown sugar flavor.

Measure about a 1/2 cup of raisins, and pour brandy in just to the top of the measuring cup. Place in a bowl, and let that sit for about an hour right along with the carrots. The liquid wakes up the raisins to plump them back up. You don’t want dried out raisins in your cake, you want to taste that sweetness and when you bite into them they’re moist. I use brandy because it’s the holidays and it gives it a nice little taste.

While the carrots and raisins are soaking, it’s a good time to start preparing your batter.
Preheat your oven to 350 degrees.
Beat both eggs in a large bowl on medium until they are light and fluffy, as seen here.

Gradually add the sugar in small increments while continuing to beat at medium speed.

Now add in the oil, still gradually, while beating on medium.

Vanilla extract, again beating on medium.

Once the batter is mixed sufficiently, fold in the crushed pineapple until just blended with the batter.

In a separate bowl, combing the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Once the dry ingredients are mixed sufficiently, slowly fold it into the wet batter.
Mix until just blended together.

By now, the carrots and raisins should be just about done soaking.
Lay a folded cheesecloth inside of a mesh strainer over a bowl.
Drop in the carrots first, then the raisins. Let sit a few minutes over the bowl as the liquid strains out.
Then carefully remove the edges of the cheesecloth from the strainer, and bring the edges together, forming a ball in the center out of the carrots and raisins. Squeeze the ends to make the ball tight, and continue to squeeze the ball until most of the moisture has squeezed out.
I highly recommend this technique, as one of the first times I made this I didn’t use a cheesecloth, and was never able to get most of the moisture out. It does change the texture of the cake, and this will help the cake mix stay light. The added moisture will take longer to cook and make the cake/cupcakes heavier.

Now add in your measured chopped walnuts, and the carrots and raisins.
See how plump and juicy the raisins look?

Fold the carrots, raisins and walnuts into the mix until they seem pretty evenly distributed.
Get your cupcake pan ready, I use foil liners and spray the insides as well as the top of the pan just in case the cupcakes rise a little over the top they won’t stick.
If you’re making a cake and doubling the recipe, you need two 10 inch cake pans, and you may have a little batter left over for a few cupcakes. It makes a lot!
I didn’t fill the cupcake tins too high, but the batter only rises just a bit. I probably could have filled the tins just a bit more, and made a few less cupcakes out of it and they would have been larger.
This made 20 cupcakes.

Pop the cupcakes in the preheated oven, and bake for about 30-40 minutes, or until a toothpick comes out clean. Some ovens vary, so I’d stay on the low side to be safe and check every so often.

While the muffins are cooling down, start mixing the frosting. First place the refrigerator temperature cream cheese in a bowl, and beat it first on low, then working your way up to medium.
Add the butter until it’s blended together, then add the extract.
Add the powdered sugar a little bit at a time while still mixing. I ended up using about 4 cups of sugar because that consistency felt right to me. I kept beating at a medium speed until it was a fluffy consistency, but the frosting shape held together well.
Pipe the frosting on with your favorite frosting tip, I used a star shaped one here.
Garnish with some whole almonds and sprinkle with crushed ones, if desired.

Refrigerate any leftover cupcakes, since it is a cream cheese frosting.
When you’re ready to eat more, just take them out of the fridge about 20 minutes before serving, and they will be perfect. Enjoy!