Pineapple Upside Down Cupcakes

It's been forever since I wrote a dessert recipe.  This is mostly because I eat so much already that the last thing my waistline needs is dessert lingering around the house.  But the inspiration for this dish came when I was trying to think of a dessert to take to an outdoor summer picnic.  I wanted something that could stand up to the heat and that screamed summer.  As my mind was churning, it just came to me! Pineapple upside down cake is tropical and colorful and there's no icing! So no melting and no mess.  And honestly, I got the idea to turn them into cupcakes because I've been putting everything in cupcake pans lately.  Some of you may remember my Mini-Meatloves and I learned then that when food is cooked in a cupcake pan, it cooks faster and the results are individualized, elegant and fun at the same time.

So here's my recipe for Pineapple Upside Down Cupcakes! After I posted the pictures a while back, I've gotten a few requests for this recipe.  I hope someone out there tries it and sends me pictures! :-)

Ingredients (Makes 24 cupcakes):

Non-Stick Cooking Spray

1 Can Diced Pineapples

12 Maraschino Cherries

1 Box Golden Cake Mix

2 Sticks Butter, divided

1 cup Whole Milk, at room temperature

2 Eggs, at room temperature

4 tbsp Rum, divided (preferably a spiced rum i.e. Captain Morgan or Myers)

1 cup Light Brown Sugar

Special Tools: 2 Cupcake Pans

Directions:

Preheat oven to 350 degrees.  Spray cupcake pans with non-stick cooking spray and set aside. First prep your fruit by cutting the cherries in half to make 24 halves.  Then (depending on the brand of canned pineapple you use) halve the pineapple cubes so that they are about the same width as the cherries. 

Next prepare your cake batter.  Begin by melting and cooling 1 stick of butter.  Then in a bowl, combine the cake mix, melted butter, milk, eggs, and rum.  Mix with an electric mixer for 2-3 minutes until all ingredients are combined, being sure to scrape the sides and get any ingredients lingering at the bottom of the bowl.  Set batter to the side while you make your caramel sauce.

In a small frying pan, melt the remaining stick of butter over medium heat.  Once it’s completely melted, add the brown sugar and stir until sugar is completely combined.  Increase the heat slightly, and stir the mixture constantly until it begins to bubble.  When the mix begins to get lighter in color, almost frothy, remove the pan from the heat, add the remaining 2 tablespoons of rum, and stir to combine.

Spoon about 1 teaspoon caramel sauce into each cupcake round.  Then press a cherry in the center and 2 pineapple chunks around the cherry.  Lastly pour the cake batter evenly into the cupcake pan, trying to only fill each round ¾ of the way full (if you pour too much your tops will round and remember your tops become your bottom!)

Place the cupcakes in the oven and bake until golden brown 25-30 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Once cooked, take cupcakes out of the oven and place on a wire rack to cool for 15 minutes.  Once cooled slightly, invert cupcake pan over a large cookie sheet.  Tap the tops of each cupcake round to ensure that the cupcakes come out.  Gently lift the cupcake pan and you should be left with your upside down pineapple cupcakes on the sheet. 

Place cupcakes on a nice plate or platter and serve with vanilla ice cream.  If some fall apart, it’s ok, simply piece them back together or use the crumbles as an ice cream topping.

Grandpa's Gazpacho (Revisited)

My family caters and every summer it's almost tradition to make gazpacho when it gets hot.  A few weeks ago my Uncle made it, which then inspired my mom to make it.  He used a recipe he found online and when I tasted it, I thought it was good but it wasn't my Grandpa's gazpacho.  This was when I decided to make gazpacho and I knew it had to be Grandpa's.  I remembered that I posted a copy of his recipe on this blog, completely forgetting that it was my very FIRST blog post!  It was 2010 and you can see the original post HERE.

Before I get to the recipe, I just wanted to share what an amazing process it was to go back and reread my very first post. I couldn't believe how far I've come! When I saw the picture the first thing I thought was, "I can do better than that!"  As I read the recipe, I realized I wouldn't change a thing, but then I got to my serving suggestions.  I knew even back then that this soup would be great with seafood and avocado, so this time around I would follow my gut, literally.  I decided to combine shrimp, crab, and avocado to make a seafood garnish and I must say... It was perfect.  

I have reposted my Grandpa's Gazpacho recipe below and I've added the recipe for the Seafood Avocado Garnish.  Make it while it's hot! Outside ;-)

Gazpacho

Ingredients: Makes About 6 servings

7 Plum Tomatoes (seeds removed)

1 Green Pepper (ribs and seeds removed)

1 Cucumber

1 Small Red Onion

2 Ribs Celery (wipe off any dirt with a damp cloth)

2 Cloves Garlic

1 Lime (juiced)

3 ½ Cups Low Sodium V8

2 tbsp. Extra Virgin Olive Oil

2 tbsp. Apple Cider Vinegar

2 tbsp. Salt

1 tsp Black Pepper

1 tbsp. Tabasco Sauce

1 tbsp. Flat Leaf Parsley

Seafood-Avocado Garnish (find recipe below)

Directions:

FINELY dice the first 5 ingredients and put them into a large bowl or pot. Next using a micro plane, grate the garlic on top of the vegetables (finely chopped garlic is fine too) and add the V8. Then add the extra virgin olive oil, red wine vinegar, limejuice, salt, pepper, and Tabasco sauce.  Stir to combine and chill the soup in the refrigerator overnight or for at least 4 hours (the longer it sits, the better). Right before serving, stir the fresh chopped parsley into the soup and serve in chilled bowls or cups.  Finally, top each cup or bowl with a few spoonfuls of the seafood-avocado garnish.

Seafood-Avocado Garnish

Ingredients (Makes About 2 Cups):

½ cup cooked shrimp (roughly chopped)

½ cup lump crabmeat (picked over)

¼ cup freshly squeezed limejuice (approx. 2 limes, divided)

1 tbsp. chopped cilantro

2 tsp. minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder

Salt to taste

1 ripe avocado

Directions:

In a bowl, add the first 5 ingredients, a pinch of salt and gently stir to combine.  Allow this mixture to chill and marinate for at least 20 minutes or even overnight.  Then, right before you are ready to serve, cut the avocado in half and remove the seed.  Scoop the flesh of the avocado out of it’s skin and chop into small pieces.  Toss the avocado with the remaining limejuice and then gently fold it into the seafood mixture.  Check the seasoning here, and add a little more salt if necessary.  To serve, scoop approximately 2 tablespoons of the seafood mixture over each serving of gazpacho. 

This mixture can also be served with tortilla chips or served in chilled martini glasses for a refreshing shrimp and crab cocktail.

Baked Ziti - Lightened Up

"So what, no freaking ziti now?" was all I kept thinking as I made this baked ziti and that's because baked ziti is not a dish that I usually make. In fact, this was my first time making it so I associate ziti with The Sopranos! But I decided to make it because my roommate's parents gave us a box of ziti a while back, and as I was cleaning out the pantry I decided that we needed to use it up.

Like I said, I wasn't familiar with this pasta, so the first thing I did was read the recipe for baked ziti on the box. With the POUND of mozzerella cheese listed, plus ricotta cheese, plus parmesan cheese, I thought "It's bathing suit season April and after that lasagna you made a few weeks back, you cannot do this!" Then, I immediately thought of Anthony Jr's line from the very 1st Sopranos episode "So what, no freaking ziti now?"  And I responed to myself (only in my mind because clearly I'm not crazy!) "YES THERE WILL BE ZITI!"  Just a lighter, more figure friendly version.

So here's my recipe!  I only used 2 cups of cheese, added a lean(er) meat, some colorful, vitamin-rich veggies and what I created was a lighter version of the classic Italian dish that was still comforting and still satisfying.

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion
2-3 cloves garlic
1 yellow bell pepper

What a handful of basil and parsley looks like

1 orange bell pepper
salt and pepper (to taste)
red pepper flakes (optional)
1 lb hot Italian turkey sausage (Casings Removed)
1 handful of basil
1 handful of parsley
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 box ziti pasta (1 lb)
1 cup mozzarella cheese
1 cup parmesean cheese
non-stick cooking spray

Directions:
Preheat oven to 350 degrees.  In a large pot, cook the ziti according to package directions (don't forget to generously salt the pasta water). You want the pasta to be just shy of "al dente" because the pasta will continue to cook in the oven.

While the pasta water is boiling, chop your vegetables.  Finely chop the onion and garlic.  Then remove the seeds and ribs of the bell peppers and chop into strips that are about as wide and as long as the ziti pasta.  Next heat the olive oil in another large pot, add the onions and cook until softened, about 5 minutes, then add the garlic and cook for another 30 seconds.  Add the bell peppers, salt and pepper to taste, and sauté for another 3-4 minutes.  Then add the turkey sausage, breaking it up with the edge of your spoon or spatula. If you like a little extra heat, you can add a couple pinches of red pepper flakes here.

When the turkey sausage has browned, add the crushed tomatoes and tomato paste.  Roughly chop the basil and parsley and stir it into the sauce.  Allow the sauce to come to a boil, reduce the heat to simmer, and allow the sauce to cook for another 15 minutes.

Once your pasta is cooked and throughly drained, add it to the sauce and stir to combine.  Mix the 2 cheeses in a small bowl and set aside.   Then spray a casserole dish with non-stick cooking spray, pour half of the pasta/meat sauce into the dish, and then cover with half of the cheese.  Pour the other half of the pasta into the dish and cover with the remaining cheese.  Place the pasta dish onto a baking sheet, in case some bubbles over, and bake uncovered for 30 mins.  Remove the ziti from the oven and let stand for 10 minutes, (if you can resist) and enjoy!  You can garnish with extra parsley and just a sprinkle of parm.  Serve with bread for mopping.

Summer Sides: Grilled Corn Salad

You guys know that morally sound chefs and cooks DO NOT take credit for other people's work right? Well it is for this reason that I have to give my roommate Susan credit for this one.  She made this corn salad last summer and it quickly became everyone's favorite side dish.  This summer I decided to make it with grilled corn (instead of frozen) and it was a big hit with my family.  And since I already began a "Summer Sides" series, I decided I had to type Susan's recipe up, with my own little spin, for you all to enjoy.

Next time I will put the steak on top! :)

And enjoy it you will! This salad is healthy, colorful, flavorful, and something DIFFERENT! I know I've said this before but the same macaroni and potato salads at cookouts are getting old!  Instead try this yummy summer side at your next outdoor gathering.  It is especially delicious with crabs, under sliced, grilled steak or along side a cheeseburger or hot dog fresh from the grill.  In the pic you see how I paired it with grilled flank steak! I devoured that plate!

Ingredients (Makes 8-10 servings):

Non-Stick Cooking Spray (Olive Oil Flavor)

8 Ears Fresh Corn (Shucked) OR 1 Bag Frozen Corn (Defrosted in Refrigerator Overnight)

1 Can Chickpeas (Drained and Rinsed)

1 Pint Grape or Cherry Tomatoes (Halved)

1 small Red Onion (Finely Chopped)

1/2 Cup Parsley (Finely Chopped)

1/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

Salt & Fresh Cracked Pepper

Parmesan Cheese Shavings for Garnish (optional)

Directions:

Preheat indoor or outdoor grill to high.  If using fresh corn, spray each cob with non-stick cooking spray. Place the corn on the hot grill and char each side, 2 to 3 minutes per side (You will hear the kernels start to pop when they're ready to be turned). You want the corn to get great char marks (see picture)! Once the corn has charred, set aside until cool enough to handle. Then, stand each ear up, stalk end down, in a wide, shallow bowl or serving dish and, using your knife, slice the corn kernels off the cob.

To make the corn salad, add corn kernels (fresh or frozen) to a large bowl.  Then add the chickpeas, grape tomatoes, red onion, and parsley to the bowl.  In a small bowl whisk together olive oil, vinegar, a generous pinch of both salt and pepper, and pour over the corn mixture.  Stir everything to combine and finally shave some parmesan cheese right on top to garnish.

Summer Skewers on Ebony.com

   

               

Who doesn't like food on a stick?  It's usually easy to make, impressive on a platter, and can be enjoyed with no muss and no fuss!  Keeping this in mind, I decided to create an entire summer meal on a stick simply because there's no better time than the summer to keep it simple and light.

When I was developing my meal on a stick, had already made the Fresh Fruit Skewers for a catering gig, and everyone loved them so I thought they would be a nice, refreshing ending to a meal.  Then I remembered the Caprese Skewers I made one year at Christmas.  I got the idea from a Christmas cookbook, and I feel that the colors are just as festive in the summer as they are during the holidays.

Then, the idea for the shrimp and pineapple skewers came when my Aunt Debbie made them recently for Mother's Day.  She used a Wegmans Honey Mustard Marinade which was delicious but I decided to create my own that involved some heat.  I added chipotle in adobo and lime to honey and mustard, and the result was a delicious sauce that I think it would go great on salmon and sandwiches too!

So now that you have the whole story behind my series of "Summer Skewers" please hop on over to Ebony.com to view the recipes!

Sumptuous Summer Skewers 

The recipes were posted along with the colorful pictures of the platters that you see above, but I show you how to make the Shrimp and Pineapple Skewers below!

The sauce is honey, dijon mustard, course ground mustard, chipotle peppers, and lime!

Mix the shrimp and pineapple with the chipotle honey mustard. Let marinate for a bit.

Get them ready for the grill!

After 5-10 mins on the grill you're finished! Who wouldn't want to devour these at a cookout?

Summer Sides: German Potato Salad

Not too long ago I catered a small dinner party and one of the older, female attendees came up to me and said she loved the shrimp scampi I made. "I get so tired of chicken, collard greens, and macaroni and cheese!" she said. All I could think of to say was "Me too!"

This exchange got me thinking that maybe it is time to serve something different!  Often we assume people only like this or they only eat that because we haven't given them something else to try.  And as I learned at my catering gig, some people are dying to try something new.  This is why my "Summer Sides Series" makes over classic dishes to inspire you to bring something different to the table; ESPECIALLY this time of year when standard cookout and picnic fare can get really old really quick!

My first Summer Side recipe was for Apple Slaw and this second is for German Potato Salad.  This version of potato salad leaves out the mayo and uses red skin potatoes, making it a bit healthier than the classic creamy version.  However, I can't call this dish light because there is bacon involved.

But even though I cannot call this side dish healthy, unlike classic potato salad, it is ok to serve in the heat.  In fact, this potato salad is best warm or at room temperature! So please do something different summer and give this side dish a try!

Ingredients (makes 4-5 servings):

1 lb. Red Skin Potatoes (Sometimes called Red Bliss)
1 Large Onion
1/4 lb. of Bacon (about 4-5 strips, chopped into small pieces)
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Course Ground Dijon Mustard
1 Tablespoon Dijon Mustard
1/4 Cup Vegetable Oil
3 Scallions (chopped)
Salt and Pepper

Directions:

Chop potatoes into even, bite sized pieces and add them to a large pot.  Peel and cut the onion in half.  Add half to the pot and set the other aside.  Then cover the potatoes and onion with cold water.  Place pot on the stove and bring water to a boil.  As soon as the water starts boiling, add 2-3 tablespoons of salt to help flavor the potatoes.  Allow the potatoes to boil for an additional 7-8 minutes or until fork tender.  Then discard the onion, drain potatoes and set aside.

While the potatoes are boiling add the bacon pieces to a non-stick frying pan and fry until golden brown and crispy.  While this is happening, dice the other half of your onion.  Then, remove the bacon bits with a slotted spoon and place them on a paper-towel lined plate.  Immediately add the diced onions to the hot, rendered bacon fat and cook until soft, about 5 minutes.  Carefully add the vinegar, and allow to reduce for 2-3 minutes, scraping up any bits from the bottom of the pan.  Next whisk in both mustards and the oil, and season with salt and pepper to taste.  Remove the vinaigrette from the heat and allow to cool slightly.  Afterward, add the potatoes to a large bowl, pour the vinaigrette over the potatoes and gently stir to combine.  Then gently fold in the scallions and bacon pieces.  Serve warm or at room temperature.

This German Potato Salad was the perfect side to a perfect summer meal!

Summer Sides: Apple Slaw

Memorial Day is quickly approaching which means that summer is here, the pools are opening, and bathing suit season upon us.  Therefore, my next several posts will be recipes that are perfect for summer and they have your waistline in mind.  Now don't worry, I know I haven't given you a dessert since February so I will have some summer sweets as well.  However, some of us may be working hard to look good in a bathing suit, and instead of starving ourselves, why not make food that is tasty AND light?

My first summer side, Apple Slaw, fits that description perfectly.  Cole Slaw is a summer staple but the cabbage and carrots are usually soaked in mayonnaise, causing some people to think they are getting a healthy serving of veggies, but they are really getting a healthy serving of fat.

Instead, make my Apple Slaw.  It's a combo of fruits and veggies tossed in a light vinaigrette and if I could describe it in one word, it would be refreshing! But it's also healthy.  All of the colorful fruits and veggies make this a high fiber, vitamin rich side dish that you and your family are sure to enjoy whether you are poolside, beachside, or at home table-side.  Enjoy!

Ingredients: 
3 Large Granny Smith Apples (cored, skin on, julienned or cut into matchsticks)
1 cup Shredded Carrots

¼ Cup Candied Walnuts (roughly chopped)*

¼ Cup Dried Cranberries (roughly chopped)*

2 Tablespoons Fresh Mint (finely chopped)

1 Lemon (Juice Divided)

1 Tablespoon Honey

2 Teaspoons Apple Cider Vinegar

2 Tablespoons Vegetable Oil

1 Tsp Grated Ginger Root or 1/4 Tsp Dried Ginger

Generous Pinch of Salt

Generous Pinch of White Pepper

* I found this cranberry/walnut combo in the salad section! Helped cut the cost of the ingredients.

Directions:

First core and chop the apples into matchsticks.  The best method is to use a mandolin to slice the apples into 1/8 inch thick slices, stack the slices on top of each other and then chop lengthwise into sticks (see pic to the right). After your apples are chopped, add them to a medium sized bowl and toss them with the juice of half of the lemon, just to keep the apples from browning.  Then add the shredded carrots, chopped walnuts, cranberries, and mint to the bowl.

To make the vinaigrette, squeeze the juice from the other half of the lemon into a small bowl.  Next, add the vinegar, honey, oil, ginger, salt, and white pepper and whisk vigorously.  Pour the vinaigrette over the apple mixture and give everything a light toss. Garnish with some torn mint leaves right on top.
Refrigerate until ready to serve.

I served the apple slaw with a delicious BBQ rubbed, grilled pork chop.  It complimented it beautifully!