Teriyaki Pineapple Turkey Burgers

I was recommended this recipe by Healthy Moms Kitchen and since I had a pineapple from my basket this week I made a few changes and had a great meal. The original recipe comes from The Food Network. Instead of using a can of pineapple slices I sliced my pineapple and followed the recipe as is.

Teriyaki Pineapple Turkey Burgers

~ 1 can Pineapple Slices

~ 1/2 cup teriyaki sauce

~ 2 lbs. ground turkey or chicken

~ 1 tsp. grated fresh ginger

~ 1/2 cup panko bread crumbs

~ 8 hamburger buns

~ 8 slices Cheddar or Monterey jack cheese

1. Drain pineapple, reserve 1/2 cup of juice. Reserve 2 pineapple slices for snack or other use.

2. Stir together teriyaki sauce and reserved pineapple juice in small bowl.

3. Mix together ground turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties

4. Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.

5. Serve burgers on buns with cheese and pineapple.

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Teriyaki Pineapple Turkey Burgers

Pineapple, Banana, Coconut, and White Chocolate Chip Bread

As soon as I stumbled upon this recipe over at For the Love of Cooking I was super excited to make it. The white chocolate is what really got me excited, I love white chocolate. The pineapple and coconut gives this more of a tropical feel. It was super yummy and simple to make. Give it a try and you won’t be disappointed!

Pineapple, Banana, Coconut, and White Chocolate Chip Bread

~ 1/2 cup butter, softened

~ 1 cup sugar

~ 1 tsp. vanilla extract

~ 2 eggs

~ 2 very ripe bananas

~ 1/2 cup drained pineapple tidbits, drained well

~ 1/2 cup sweetened shredded coconut

~ 1/2 cup white chocolate chips

~ 2 cups flour

~ 1 tsp. baking powder

~ 1/2 tsp. baking soda

~ 1/2 tsp. salt

 

1. Preheat oven to 350^o F. Coat a bread pan with cooking spray.

2. Cream the butter and sugar together in a bowl with a beater. Beat in the eggs and vanilla extract. Stir in the mashed banana, pineapple, coconut, and white chocolate chips.

3. Mix the flour together with the baking powder, baking soda, and salt. Add the flour mixture to the banana mixture until just combined. Pour the batter into the prepared bread pan. Sprinkle a little more coconut on top of the batter.

4. Bake in the oven for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove to a wire rack.

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Pineapple, Banana, Coconut, and White Chocolate Chip Bread

Orange Jell-O Salad

If your family is like mine and many of the families that I know I am sure you have a recipe that uses Jell-O. This Jell-O recipe is our families favorite. It is a great dessert or side dish in the hot summer months. I hope you give it a try and it becomes a favorite in your house as well.

Orange Jell-O Salad

~ 1 small box of Orange Jell-O

~ 1 container of cottage cheese

~ 1 can of crushed pineapple, drained well

~ 1 can of mandarin oranges, drained well

~ 3/4 of a container or cool whip

1. Mix cottage cheese with orange Jell-O. Make sure that all of the Jell-O is totally dissolved into the cottage cheese or else the salad won’t set.

2. Drain the pineapple and oranges. Make sure they are drained really well. Any extra juice will make the salad soupy.

3. Mix in the drained pineapple and oranges. Once they are mixed in mix in the cool whip. Add more or less cool whip based on how sweet you would like the salad.

4. Cover and refrigerate a couple of hours before serving.

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Orange Jell-O Salad

Fruit Dip

One of my favorite ways to eat apples is dipping it in this amazing fruit dip. Cream cheese mixed with marshmallow fluff, what could be better. It is great on any fruit! Strawberries that aren’t quite ripe and sweet, apples, cantaloupe, bananas, grapes, pineapple, any fruit your heart desires.

Fruit Dip

~ 1 jar of Marshmallow cream

~ 1 (8 oz.) pkg. cream cheese

~ Sliced fruit

Soften cream cheese and then mix with marshmallow cream. Enjoy with sliced fruit.

Tropical Fruit Sorbet

My husband loves ice cream. Almost any kind and any time of year, even in the dead of winter! We finally broke down and got our selves an ice cream maker. One of the ones that doesn’t use ice and salt so there isn’t much mess and it makes the ice cream in like 20 minutes. Our first attempt was this Tropical Fruit Sorbet. It was such a refreshing dessert and besides the sugar was all fruit. This sorbet will not disappoint!

Tropical Fruit Sorbet

~ 2 ripe bananas, peeled

~ 1/2 pineapple, peeled and cored

~ 1 mango, peeled and cored

~ 1 cup orange juice, I used fresh squeezed

~ 2/3 cup sugar

~ 2 Tbsp. coconut rum, I didn’t have any and so I omitted it

~ juice of half a lime

1. Cut the banana, pineapple, and mango into small chunks. Add to the blender, along with the orange juice, sugar, rum, and lime juice. Puree until very smooth.

2. Chill the mixture thoroughly and then freeze it in your ice cream maker according to the manufacturer’s instructions.

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Tropical Fruit Sorbet

Grilled Pineapple

There was a Brazilian restaurant the my husband and I loved to eat at in Utah. My favorite part was that they would slice off pineapple off of a rotisserie skewer and serve it to you. The pineapple was warm and juicy and had tons of flavor. I think more than if you were to just slice it and eat it. Really simple to recreate at home.

Grilled Pineapple

~ 1 whole pineapple cut into rounds or spears

Cut the pineapple into rounds or spears and place on a hot barbecue. Grill on each side until pineapple is heated through and you have grill marks on each side. Pull off the barbecue and serve while it is still hot.