Cindy's Recipes and Writings

Pineapple Lovers Beware!

Posted on May 14, 2012 by Cindy Kerschner

Pineapple Lovers Beware!
Sweet, sweet pineapple sitting on my counter, you’re so juicy and inviting. I think I’ll cut you up and have a big bowl!
Ummm. Delicious! Wait! What’s happening? Oh no, it’s Attack of the Killer Pineapple better known as Pineapple Tongue!
Don’t get pineapple tongue. Trust me. It is not pretty.
Pineapples come from the Bromeliad Family of plants, which contain a natural occurring enzyme called bromelain. This enzyme has the ability to tenderize meat tissue by breaking down collagen. Works great on steak but unfortunately works great on your tongue fibers too!
Here are a few tricks to help avoid it or at least lessen the effects.
Only eat fully ripened pineapple. A pineapple should be yellow in color and smell sweet on the bottom.
Rinse cut pineapple before eating to help get rid of acidic juices.
It’s been said a little salt helps neutralize the acid. I’d prefer an alkaline like yogurt or cottage cheese.
Even though I knew about pineapples and bromelain I ate too much anyway. I won’t do it again though! Pineapple 1, Cindy 0!

Posted in everyday, news, pineapple | Tagged food, news, pineapple | 7 Comments

Chocolate Peanut Butter Brownies

Posted on May 8, 2012 by Cindy Kerschner

Ooey, gooey choclaty brownies with crunchy peanut butter. Warm and delicious with some vanilla ice cream! Want a bite?

Chocolate Peanut Butter Brownies

1/4 cup unsalted butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1/4 cup chunky peanut butter butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour

Melt butter and chocolate together over low heat or in microwave. set aside to cool.
Cream together sugar and peanut butter. Add butter, chocolate and vanilla.
Mix in one egg at a time.
Add salt and flour.
Bake in greased 8x8x2-inch pan at 350 for about 20 to 25 minutes or inserted toothpick comes out clean. Enjoy!

Posted in baking, breakfast, brownies, chocolate, peanut butter | Tagged baking, breakfast, brownies, chocolate, peanut butter | 7 Comments

Mediterranean Style Cavatelli

Posted on May 3, 2012 by Cindy Kerschner

Cavatelli is made with Ricotta cheese dough. Does it get any better than that? You bet! Add some pointers taken from the Mediterranean style of sauces by using vegetables in their natural juices instead of pureed tomato sauce. I love the chunky texture of these kinds of sauces. Short cut the recipe by using pre-cut or frozen peppers and canned tomatoes. Quick. Easy. Delicious!
Mediterranean Style Cavatelli
1 13-ounce bag frozen Cavatelli
1 24-ounce can diced tomatoes, not drained
1 8-ounce bag frozen pepper strips
1 6-ounce can (dry weight) black olives, drained
1 Tablespoon Italian Seasoning
1 teaspoon granulated garlic
1 Tablespoon whole capers
1 Tablespoon Balsamic vinegar
1/4 cup Parmesan cheese

Combine tomatoes, olives, peppers, capers, vinegar, seasonings and cheese in a large skillet. Bring to a boil then reduce heat and simmer uncovered for about 10 minutes to blend flavors while cavatelli cooks.
Cook Cavatelli according to package directions. Drain. Add to skillet, stir and serve!

Posted in cavatelli, dinner, everyday, fasy and easy, main dish, pasta, peppers, quick and easy, tomatoes | Tagged cavatelli, main dish, Mediterrean, olive oil, olives, pasta, quick and easy, tomatoes | Comments Off

Honey Mustard Skillet Chicken

Posted on May 2, 2012 by Cindy Kerschner

I love the idea of one pot meals. The flavors blend into something unique! Even though chicken is one of the most versatile entree selections, I often find myself just staring at it. “What am I going to make with you tonight?” I’ll ask myself, because if I’d ask the chicken, that would be crazy! Anyway, this skillet dinner is fast and easy; including the clean up!
Honey Mustard Skillet Chicken

2 8-ounce chicken breasts
1/2 cup green onions, thinly sliced
1 cup baby bellas, sliced
3 cups baby spinach
1 14-ounce can diced tomatoes
1/4 cup honey mustard
1/2 cup shredded cheddar cheese
2 Tablespoons olive oil
Salt and pepper to taste
Heat oil in a large skillet over medium heat, add chicken and brown on both sides. Add onion and mushrooms, cook 2 minutes.

Drizzle chicken with honey mustard, Place onions on top of chicken. Add spinach and tomatoes along side chicken. Cover, reduce heat and cook until chicken is no longer pink and juices run clear.
Top with spinach, mushrooms and tomatoes. Sprinkle on cheese and cover to melt cheese.