Fresh Pineapple Upside-down Cake

Delicious, caramelized pineapple is the star of this classic, retro dessert made from scratch! 

Ingredients:

1/2 cup butter, melted

1 - 1 1/4 cups brown sugar

3 1/2 cups fresh pineapple chunks

2 2/3 cups flour

1 3/4 cups sugar

1 tbsp baking powder

3/4 tsp salt

2/3 cup vegetable oil

1 1/2 cups milk

2 eggs

1 tsp vanilla

some maraschino or glazed cherries, optional

First peel your pineapple and cut the ends off. (You can use canned, drained pineapple but fresh is so yummy!) Then cut it in half, then in spears. Remove the coarse inner part and cut into chunks.

Preheat oven to 350°F and pour melted butter into a 9 X 13" baking dish, spreading evenly. Sprinkle the brown sugar over the butter. I used 1 cup of brown sugar which was enough for me but you can go up an extra 1/4 cup if you prefer. Evenly place the pineapple chunks in the dish over the sugar. If you're using cherries do that now too.

In a large bowl whisk the flour, sugar, baking powder and salt together. Add the vegetable oil, milk, eggs and vanilla to the bowl and mix with a spoon. No need to get the mixer out! Pour the batter evenly over the fruit layer and bake for 1 hour.

When done run a knife around the edges of the cake, put a cookie sheet over top and quickly turn the cake over onto the sheet. Lift the baking dish straight up off the cake. You may need to replace a few pineapple chunks but no big deal.

Cool a few minutes then cup into squares. May be served warm or at room temperature. (It can also be frozen)

Makes 12 good sized servings

Adapted from: melaniecooks.com 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Bacon Cheeseburger Soup

Beef, bacon, cheddar, onion, tomatoes, mustard, relish... everything you need for a burger but in a soup bowl. Perfect for a rainy spring day!

Ingredients:

1 lb lean ground beef

5 strips of bacon

1/2 cup chopped onion

1 tsp minced garlic

3 3/4 cups beef broth

1/2 cup 10% cream (half and half creamer)

1 1/2 cups diced russet potatoes

2 cups shredded cheddar cheese

14 oz can diced tomatoes

1 tbsp tomato paste

1/2 tsp turmeric

1/2 tsp dry mustard

salt and pepper to taste

crumbled bacon, shredded cheese, relish and cherry tomatoes to garnish

To start, cook the bacon to crispy then crumble. Reserve 2-3 tbsps for garnish and set aside.

Remove all but 1 tbsp of bacon fat from the skillet and add the ground beef to brown until no pink remains. Then remove the beef to a paper towel lined plate. Set aside.

Pour most of the grease out of the pan, add the onions and sauté about 5 minutes, adding the garlic in the last minute. Add the broth, canned tomatoes, tomato paste, potatoes, turmeric, mustard, salt and pepper. Bring to a boil then simmer until the potatoes are tender, 10 minutes or so. Remove 3/4 - 1 cup of soup to a blender, mostly solids like the potatoes with some liquid, then pulse until thick and return to the soup pot.

Add the beef, cream, and most of the cheese and bacon having reserved some for garnish.

Cook 2-4 minutes until heated through and the cheese has melted.

Top each bowl of soup with cheese, bacon, cherry tomato halves and a spoonful of relish.

Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Papaya Chicken

A little Asian inspiration going on today.

Ingredients:

2 boneless, skinless chicken breasts (about 1 lb) cut in 1 1/2 - 2" cubes

1 - 1 1/2 cups cubed papaya

1 cup sliced onion

2 tsps soya sauce

2 tsps apple cider vinegar

1 tsp cornstarch

1 tbsp + 1 tbsp vegetable oil

2 tsps minced ginger

2 tsps minced garlic

1/8 - 1/4 tsp red pepper flakes

1 tbsp soya sauce

1/2 cup orange juice

salt and pepper to taste

a handful of spinach, roughly chopped

1 tbsp lemon juice

Combine 2 tsps soya sauce, apple cider vinegar and cornstarch and toss with the chicken. Let stand 15 minutes. Heat 1 tbsp vegetable oil in a wok or large skillet and cook the sliced onion on medium heat for 1-2 minutes, then add the ginger and garlic for 1 minute longer. Make a well in the center of the pan, add 1 tbsp oil and the chicken and cook on medium high for 5-7 minutes or until the chicken is cooked. Add pepper flakes and 1 tbsp soya sauce and stir together, then remove to a plate.

Deglaze the pan with the orange juice and bring to a boil to slightly thicken. Return the chicken to the pan and add the papaya, cooking for about 3 minutes. Toss in the chopped spinach, lemon juice, salt and pepper and serve immediately.

Serves 3 - 4 with a side of rice

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Colcannon Twice Baked Potatoes

Here's a twist on regular Irish colcannon potatoes. Potato skins stuffed with cabbage, butter, cream and cheeses goes best with sausages but will really stand as a great side with just about anything. If you want to see a more traditional colcannon, check out the link at the end of this post.

Ingredients:

3 medium russet potatoes

1/4 cup chopped onion

2 cups bagged coleslaw mix

1 tbsp + 3 tbsps butter

1/4 cup cream cheese

1 cup shredded cheddar (or spice it up with jalapeño Monterey Jack!)

1/4 cup half and half cream (coffee creamer)

dry chives and/or parsley

Scrub the potatoes clean and pierce a few times, then bake in a 400°F oven for 45-60 minutes depending on the size of your potatoes. While they bake prepare the rest of the ingredients.

Heat 1 tbsp butter in a skillet and add the onion and coleslaw mix. Cook 4-5 minutes or until softened and slightly golden. Set aside.

Combine the cream cheese, shredded cheese, 3 tbsps of butter and cream (it'll be lumpy). 

Once the potatoes are baked and cool enough to handle, slice in half and scoop out leaving the skins intact. Mash the potato with the milk mixture adding salt and pepper if desired. Stir the cabbage/onion mixture in and spoon everything back into the potato shells. Pile it high and sprinkle with chives.

Bake at 350°F for 15-20 minutes then press the back of a spoon into the tops of the potatoes and fill with a pats of butter and more chives or parsley.

Serves 6

A more traditional Colcannon recipe: https://hotandcoldrunningmom.blogspot.com/2016/03/colcannon.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Easy Sweet and Sour Vegetables

Another easy takeout fakeout ready in under 30 minutes! 

Ingredients:

2 cups Asian blend frozen vegetables (broccoli, green beans, onions, red bell peppers and mushrooms)

1 small onion, sliced

1 cup fresh pineapple chunks

1 tbsp vegetable oil

1/2 cup hot water

2 tsps flour

1/4 cup brown sugar

1 tsp dry mustard

2 tbsps dry onion soup mix

Heat vegetable oil in a skillet to medium high. Add onion and cook until translucent. Add the pineapple and frozen veg. Combine the flour, brown sugar, mustard and onion soup mix and add to the pan. Then pour the hot water in and simmer for 15-20 minutes or until all the vegetables are heated through.

Serves 4 along with this other easy recipe, Eggroll in a Wok

Recipe link here:

https://hotandcoldrunningmom.blogspot.com/2022/03/eggroll-in-wok.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Eggroll in a Wok

Just a pound of ground pork, a bag of coleslaw and a few seasonings and you've got yourself a super flavourful dish in next to no time! Healthy too because no fried eggroll wrapper.

Ingredients:

1 lb lean ground pork

black pepper to taste

1 tbsp + 1 tbsp vegetable oil

6 cups bagged coleslaw

Sauce:

4-5 tsps minced garlic

1/4 cup soya sauce

3 tbsps fresh grated ginger

1/2 tsp honey

Take a wok or large skillet and add 1 tbsp vegetable oil. Heat and add the pork, browning and breaking up until no pink remains. Remove to a plate.

Mix the sauce ingredients and set aside.

Again heat 1 tbsp vegetable oil in the wok and toss in the coleslaw. Cook 1 minute then pour the sauce in and stir to coat. Cook 2-3 minutes. Return the pork to the pot, mix well and heat through 2-3 more minutes.

Serves 4 along with my Easy Sweet and Sour Vegetables

Recipe link here: 

https://hotandcoldrunningmom.blogspot.com/2022/03/easy-sweet-and-sour-vegetables.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Ragu with Pappardelle

Tender beef, sweet potato, turnip and pappardelle coated in a rich sauce. Don't substitute these tender ribbons for another pasta because these egg noodles will keep their shape when stirred into the ragu, while others may break apart.

Ingredients:

1 1/2 lbs boneless beef blade or cross rib roast

salt and pepper to taste

2 tbsps + 1 tbsp olive oil

1/2 cup diced onion

3 tsps minced garlic

1 cup sweet potato, cubed

1 cup turnip, cubed

14 oz can diced tomatoes

1 tbsp tomato paste

1/4 cup balsamic vinegar

1/4 cup water

1 tsp celery seed

1 tsp dry thyme

1 bay leaf

1 or 2 sprigs rosemary

2 tsps dry onion soup mix

250 g (8 oz) pappardelle egg noodles

1 cup reserved pasta water

handful of roughly chopped baby spinach

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the meat to taste then brown on all sides. Remove to a plate. Heat 1 tbsp oil in the skillet and add the onion and garlic and cook 1-2 minutes before adding the sweet potato and turnip for another 5 minutes of cooking. 

Pour the canned tomatoes, tomato paste, balsamic and water in along with the celery seed, thyme, onion soup mix, bay leaf and fresh rosemary. Stir together and place the beef on top, spooning the sauce over the top of the meat. Cover and simmer for 2 hours or until the meat is tender. Remove the bay leaf.

Once tender take the meat out and shred or thinly slice, then return it to the skillet. Keep warm.

Cook the pappardelle noodles 2 minutes less than recommended on the package. Reserve 1 cup pasta water then drain and stir noodles into the sauce along with the chopped spinach. You may add some or all of the reserved pasta water to the sauce depending on your preferred consistency. Cook for 2 minutes longer then adjust salt and pepper only if needed.

Pile high on plates and love how the sauce clings to the pappardelle!

Serves 5

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Mediterranean Shrimp and Orzo

STOP! You need this one pot shrimp dinner in your recipe repertoire!

Ingredients:

1 tbsp olive oil

1 small onion, diced

1 1/2 tsps minced garlic

14 oz can diced tomatoes

1/3 cup chicken broth

1/3 cup large orzo

1/2 tsp dry oregano

1/4 tsp dry basil

pinch of fennel seeds

pinch of lemon zest

Mrs Dash or salt and pepper to taste

300 g (56/65 size) shrimp

2-3 tbsps crumbled feta

lemon wedges to serve

Preheat oven to 400°F

Heat olive oil in a skillet and sauté onion and garlic just 2-3 minutes on medium heat, then add the diced tomatoes and chicken broth. Bring to a simmer and add the orzo, oregano, basil, fennel and lemon zest. Sit the shrimp on top in a single layer and sprinkle with Mrs Dash or salt and pepper. Add the crumbled feta. 

Bake in a 400°F oven for 15 minutes (20 if using larger shrimp). Remove and cover for 5 minutes.

Then serve with lemon wedges, salad and a nice green veg!

Serves 2-3

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Pork and Sliced Everything

A one pot meal that, like the name suggests, has it all! Meat, veggies, potatoes and even seasoned apples to go with the pork!

Ingredients:

6 boneless pork rib chops

2 medium onions, sliced

3 medium potatoes, sliced 1/4" thick

2 medium apples, sliced 1/4" thick

1 red pepper, sliced

1 green onion, sliced

3 tbsps olive oil, divided

2 tsps minced garlic

Montreal steak spice, dried thyme and rosemary to taste

2/3 cup chicken broth

Heat 1 tbsp olive oil in a large skillet. Season the pork with Montreal steak spice and brown about 2-3 minutes per side, then remove to a plate. Add 1 tbsp oil to the pan and lightly brown the onions, red pepper and garlic. Remove to a plate.

Add the final 1 tbsp olive oil to the pan, return the pork topped with the onions, red pepper and garlic. Layer that with the sliced potatoes.

Now add the sliced apples and green onion and sprinkle everything with thyme and rosemary. Pour the broth into the bottom of the pan. Cover and simmer for 30 minutes, spooning juices over all about halfway through the cooking time. You may need a little longer if your meat is thicker than these which were about 1/2" thick.

Once the meat is cooked to tender goodness serve heaping spoonfulls of "everything". And only one pan to clean!

Serves 2-3

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂