• cookie ornaments
    Recipes

    12 Cookies of Christmas!

    12 Cookies of Christmas, is a cookie cookbook for all ages.  You will experience well written recipes with directions and pictures of each cookie.  The more in-depth directions show step by step pictures to help guide you on your cookie making voyage.  Holiday traditions are a MUST and I love creating them and sharing history about mine, with you, as to inspire you to do the same! I believe in writing cookbooks that are for everyone.  The cookies I have showcased in these recipes have been used in many kitchens around the globe.  Cookies are meant to taste good, be fun, and plant “memory seeds.”  If you take a moment to reflect on the cookies that you had as a child you will recall the place you were, who you were with, and what events took place around you.  It is amazing how impactful one little cookie can be.  The cookies that you remember may not have been Christmas cookies at all, but Christmas is a great time of year to make lots of different types of cookies to share with those you love and appreciate.  Cookies don’t have to be complicated to be amazing.  In fact, I would say there is something beautiful about simplicity.  The cookies I am sharing with you are not super fancy just SUPER delicious!  I’m not into ingredients that make you scrunch up your face in confusion and shut the book out of annoyance.  But rather make you smile because most of what you need is already in your kitchen and what you don’t have will only take a quick trip to the local store to grab.  I’m also excited to share inspiration with you.  As a professional chef, I get to be involved in creating beauty and it is through the sparkles, candles, ruffles, and gold dust that I can be fancy.  You can add a little “fancy” to your Christmas cookies if you wish and I will give you tips to use.  The great thing is that you can do as little or as much as you wish!  These recipes are tried and true from someone who is a wife, mom, aunt, sister and professional chef.  I value recipes that work.  There is nothing worse than spending time, energy and supplies on something that fails.  These cookies are all memories and share them I must!  It is my belief that each person in this world has a gift. Amazing food and beautiful events is mine.  I want to help you spread some love and share your current or soon to be baking talent with those you encounter during this Christmas season and in seasons to come.  Please know that a cookie can be so many things to so many people.  A cookie can mean I am thinking of you, thank you, I love you, I care about you, I am grateful to you, I forgive you, I miss you, I am lost without you, you are cherished, words can’t express my gratitude, I want to share memories with you, I want to feed you, I want you to feel important, I know you are sad and I want to give you a little kindness…the list is so long.  The message is basic “someone is thinking of you and cares enough about you to make you a cookie.”  Be that “someone” for someone else this Christmas season and share the kindness in your heart with someone you love or a total stranger.  You will enjoy the feeling you get from sharing a cookie, I can promise you that! Tucked within these pages, you will also find a bit of history about different cookies.  I think it is interesting and can always be used for a topic of conversation when you don’t have anything to talk about.  Perhaps at a family gathering that might be a bit awkward or if you find yourself in a trivia game.  Some might say it is useless information, but we all secretly love a little of it to keep “under our sleeve” so that we can appear to be scholars of culinary history if ever around someone thinking they know all about all.  You know the aunt or friend that fits this mold.  Recipes you will find in this book are traditional gingerbread cookies (several to choose from), sugar cookies (melt in your mouth), my famous eggnog recipe, thumbprint cookie (not the one you are thinking of), Christmas fruit in a whole new light (not that nasty stuff you had from the store), Nutcracker biscotti (nuts, lots of nuts), and some fun new easy ways to decorate cookies (not fibbing, you can do this, seriously!).  Beyond friends and family, you should think Christmas gifts for your office or gift baskets.  Sharing the book and not the actual cookies is always a fun gift…you know that you know someone who LOVES recipe books.  Give 12 Cookies of Christmas as a gift or make one of the recipes and give the book with the cookies.  How much fun would it be to get a recipe book with some of the cookies from the book already made for you?  I know I would love it!  Memories here you come, bring on the cookies and lets bake some!

  • Eggnog Cookies
    Bakery,  Recipes

    Eggnog Cookies

    Here is a sneak peak of one of our recipes from the new cookbook 12 Cookies  of Christmas!  This is the only one out of the book that we are going to share so make sure you buy the book to see the rest! Here is the link for that!

    Eggnog cookies

    O how we love eggnog at my house one of my husband favorite things! And there is nothing better than a soft, chewy cookie, perfectly frosted with eggnog buttercream cookie. It makes me excited just thinking about it. Egg nog has so many uses in baking I have make chocolate cake with eggnog mousse, you can make pastry cream fill tarts with eggnog. Not to mention drinking the eggnog both with our without alcohol hot or cold . Who can forget eggnog ice-cream? Or coffee with eggnog obviously it has many deli- cious uses. When I was growing up we always made eggnog from scratch, we never bought it at the store. We made a lot of things from scratch mostly be- cause that is how we entertained ourselves as children, we were always in the kitchen making, or baking something, usually accompanied by a huge mess! Just ask my grandmother.

    I personally have never seen eggnog cookies in a retail setting, packaged un- til I did research for this book. To be perfectly honest we don’t really buy packaged cookies at my house. I can really make you some amazing graham crackers if you them for snacks or s’mores! So sure enough with that being said such things do in fact exist, and they are made with get this! real fresh eggs eek! so exciting, I’m sure they are delightful, light and crispy!

    The first time I made this particular recipe I was a cook #1 in Maui yes your post in a kitchen sometimes is as exciting as a number followed by a job title! The exciting part, actually I had to literally compete with another girl for that title so it was worth every ounce I had to give as someone who had just graduated culinary school, but I had been baking all of my life. One of the most memorable times in my early days of baking was to create Christmas gifts for everyone staying at the hotel every day for 12 days. Of course at a hotel your guest count can be all over the place especially 2 weeks prior to Christmas! So it was definitely a challenge, especially when your walking out the door and find out you need 17 dozen more cookies. Back to the kitchen I went! This happened often during those 12 days before Christmas.

    This recipe is again so good and I have been using it for 20 years or so and yes there are other eggnog cookie recipes but this one is really quite amaz- ing, this is truly a crowd pleaser at any event, cookie exchange or just at home! I hope you enjoy making it!

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    Eggnog Cookies

    Eggnog Cookies

    • Author: contessa
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Total Time: 25 minutes
    • Yield: 2 dozen
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Ingredients

    2 3/4 cups all-purpose flour
    1 teaspoon nutmeg
    1 teaspoons baking soda
    2 teaspoons cream of tartar
    3/4 teaspoons salt
    1 cup butter
    1 1/2 cups granulated white sugar
    3 tablespoons egg nog
    1 tablespoon bourbon
    2 eggs

    Eggnog Buttercream
    1 pound powdered sugar sifted
    1 1/4 cup soft butter
    1/4 cup eggnog
    1 tablespoon bourbon

    Instructions

    Pre heat oven to 400. In a bowl whisk together the dry cookie ingredients, in a mixer fitted with a paddle attachment cream together butter and sugar un- til light and fluffy. In another bowl whisk together the eggnog, bourbon and eggs. Alternate the dry and wet ingredients. Use a small cookie scoop to scoop on a parchment lined sheet pan. Bake 10-12 minutes and let cool completely.
    Next in a mixer with the paddle attachment mix the butter add the pow- dered sugar and the eggnog and bourbon. In a frosting bag fitted with your favorite tip frost cookies. Sprinkle with fresh nutmeg.

    Keywords: Eggnog Cookies, Christmas Cookies, Holiday Cookies, 12 Cookies of Christmas Cookbook, Holiday Gifts

  • Grilled Nectarines with Coconut Cream and Cookie Crumble
    Desserts,  Recipes

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble! yum so tasty! I love grilled fruit and its such an easy, quick way for a dessert.

    Nectaries are native to China, They were cultivated in the Middle East and Europe and brought to the United States from Spain. Today 95% of Nectarines that are produced for the United States are grown in California. However each state has there own prime season for Nectarines and in the Pacific Northwest that is late summer to early fall. Yum!

     

    Making cookie crumble
    Making cookie crumble.
    Cookie Crumble
    Cookie crumble on sheet pan ready for over!
    coconut cream
    This coconut cream is so good!

     

    Coconut Whip cream
    Coconut Cream Whip, is just like whip cream but its non dairy! What an amazing alternative!

     

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    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    • Author: contessa
    • Prep Time: 15
    • Cook Time: 5
    • Total Time: 20 minutes
    • Yield: 4
    • Category: dessert
    • Method: grill
    • Cuisine: American

    Ingredients

    Cookie crumble 

    1 ¾ cups flour

    ¼ cup brown sugar

    1/4 cup white sugar 

    1/2 cup butter cold

    Nectarines

    1 tablespoon honey 

    4 nectarines

    1 tablespoon sugar 

    1 teaspoon cinnamon

    Coconut Cream 

    14 oz can of coconut cream (different than coconut milk)

    1/4 cup sugar (regular or powdered)

    1 tablespoon vanilla or vanilla bean paste

    Instructions

    First make the cookie crumble so it had time to cool. In a medium size bowl mix all dry ingredients together for the cookie crumble, using a fork cut butter unto dry ingredients, on a parchment lined pan thinly sprinkle the mixture. Bake 10-12 minutes until golden brown let cool on pan.

    Cut nectarines in half and discard seed. Next heat your grill, lightly oil, with a pastry brush very lightly brush peach with honey, sprinkle with cinnamon sugar and grill face down about 5 minutes remove from heat. You can save the nectarine warm or at room temperature or even cold.

    In a mixer fitted with a whisk-attachment whip coconut cream, sugar and vanilla until stiff peaks form.

    Place nectarines on a plate, with a spoon put a dollop of cream and sprinkle with cookie crumbles.

    Keywords: dessert, nectarines, grilled fruit, late summer desserts, fall desserts, coconut whip cream, desserts, stone fruit, healthy desserts,

  • Caprese, heirloom
    Recipes

    The New Caprese Salad

    The New Caprese Salad. Same amazing great salad! A heritage tomato or heirloom I’m sure you have  seen them at farmers markets and grocery stores, on restaurant menus and at that dinner party or in my case we make them at lots of our weddings and events, we put them on sticks, in cute little martini glasses, we serve them plated or on a bufett and sometimes in a salad bowl. 

    Caprese
    This is a great option if you need to feed a crowd Caprese!

     

    Authentic heirloom tomatoes are actually passed down from generation to generation, season to season and are open pollinated. Not to be confused with Cartoon tomatoes, Is that a thing? Yes I guess it is that is what there called when they are mass produced by genetically modified seeds eek scary!

    They are very seasonal! If there authentic. And do come in many shapes, sizes and colors, Yellow heirlooms tend to be milder than the tart, sharp reds and the greens have a light, zesty bite. The darker varieties are more savory than that of the sweet. They are more expensive than regular red ones. And the shells life is shorted than regular tomatoes as well.

     

     

     

     

    Heirloom Caprese
    Heirloom Caprese

    The selection of heirloom seeds available to the public is constantly expanding.  Each wave of new immigrants to the U.S. brings their favorite seeds adding to the collection of traditional varieties grown by Native Americans, Mennonites, and Amish.  Recently, there have been imports of heirlooms from Russia, Germany, Italy, France, and Czechoslovakia.  There are new ethnic ones each year.

     

     

    Caprese, heirloom
    Caprese with heirloom tomatoes, both in cherry tomato and full size heirloom. So beautiful together!

     

    You can’t beat the unbelievable taste and texture of heirloom tomatoes! I hope you enjoy this recipe and experiment with all of the different varities of things you can do with it! Happy Cooking!

     

     

     

     

     

     

     

     

     

    heirloom tomatoes
    Caprese, heirloom tomatoes.
    Caprese Presentation
    This Caprese Presentation is a great way to show it off!

     

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    The New Caprese Salad

    The New Caprese Salad, Caprese Salad, healthy, gluten free, vegatarian, heirloom  Caprese, heirloom tomatoes, tomato recipes,  recipes, side dishes, salads, mozzarella, mozzarella recipes, easy!

    • Author: contessa
    • Prep Time: 10
    • Total Time: 10
    • Yield: 6
    • Category: Salad
    • Method: Quick
    • Cuisine: American

    Ingredients

    3 heirloom tomatoes

    2 logs of fresh mozzarella

    fresh cracked pepper

    1/2 cup extra virgin olive oil

    1/2 cup balsamic glaze

    1 tablespoon sea salt

    1 cup fresh basil leaves

    Instructions

    Slice heirloom, and mozzarella to the same thickness about 1/4 inch thick depending on the size of the heirlooms. A great way to keep the basil from turning black is to tear it instead of cut it or you can leave the leaves whole. You will want to stack them on a platter as you go. When your done drizzle the entire thing with the oil and balsamic glaze, finish with salt and fresh ground pepper. So amazing!

    If you would like to make the Balsamic Glaze here is that!

    Balsamic Glaze (for drizziling you can buy balsamic syrup at most grocery stores)

    if you want to make it only takes 15 minutes and is much healthier than buying it from the store

    1 cup balsamic vinegar

    1 tablespoon honey

    Balsamic glaze

    Add the balsamic vinegar and honey to a small pot. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.

    Keywords: The New Caprese Salad, Caprese Salad, healthy, gluten free, vegatarian, heirloom Caprese, heirloom tomatoes, tomato recipes, recipes, side dishes, salads, mozzarella, mozzarella recipes, easy,.

  • Cedar Salmon with Lemon Smoked Salt Butter
    Entrees,  Recipes

    Cedar Salmon with Lemon Smoked Salt Butter

     

    Cedar Salmon with Lemon Smoked Salt Butter
    Cedar Salmon with Lemon Smoked Salt Butter

     

     

    Cedar Salmon with Lemon Smoked Salt Butter! Here in the Northwest I do a lot of Cedar Salmon at weddings. We grill the salmon on site and it is really amazing. We use fresh Salmon and Cedar. Ideally Sockeye or King salmon is best when available but you can use any kind we generally use. Sockeye salmon, also called red salmon, kokanee salmon, or blueback salmon, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it. Alaska Salmon is also quite amazing.

    Here are some questions people ask me. Do we soak the Cedar ? Actually no we do not, does that cause the cedar to cetch in fire, yes sometimes they do you just move them out of the flames, This is ok because its so much more flavor. I’m sure its a personal preference but really it is much better if you don’t soak them in this application. Like I said we do this at weddings all the time and people are amazed by the flavor and the secret is its simple, leave it alone. Let the Fish be a Fish!

    I’m going to share with you our very simple recipe here. We use salmon skin on and we cut in in portions before putting it on the Cedar. The skin will stick to the cedar when you take it off and that is ok.

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    Cedar Salmon with Lemon Smoked Salt Butter

    Cedar Salmon with Lemon Smoked Salt Butter

    • Author: contessa
    • Prep Time: 15 min
    • Cook Time: 11
    • Total Time: 26 minutes
    • Yield: 4
    • Category: Entree
    • Method: Grill
    • Cuisine: American

    Ingredients

    4 pieces salmon 6-8 oz skin on

    1-2 cedar plank

    smoked salt and peper

    Lemon Smoked Salt Butter

    1 cup butter room temperature

    1 tsp smoked salt

    1 tsp fresh ground pepper

    1 tablespoon fresh lemon zest

    2 teaspoons fresh minced garlic

    Instructions

    On a hot gas or charcoal grill place your cedar and seasoned salmon skin side down. Cook 8-11 minutes remove from heat. In a separate bowl mix together all of the Lemon Smoked Salt Butter ingredients. When fish comes off the grill top with butter at will be melting and make a beautiful sauce. You can garnish with fresh lemon wheel twist if you would like.

    Keywords: Cedar Salmon, plank salmon, native salmon, grilled salmon, sockeye salmon, king salmon, salmon butter, lemon salmon

  • Purple Potatoes Side dishes, roasting, potato dishes, recipe, vegan, gluten free, alternative side dishes, Puruvian
    Recipes

    Purple Potatoes

    Purple potatoes! this is an amazing side dish, easy and so good, as well as healthy! The purple potato is in the nightshade family the same as peppers and eggplant and tomatoes. The first of the purple potatoes originated from Peru and Bolivia. You might be asking well where can I get purple potatoes? Some regular grocery stores carry them, farmers markets and sometimes they come in a bag with multi colored potatoes usually small and round. They are available year round and are in peak season in the fall. They first became popular in the US in the 1980’s but were in South America and Europe in the 16th Century.

    The ones we are making today are roasted but you can also mash them. Please note they do have a unique flavor but are not sweet like a sweet potato.

     

    Purple Potatoes Side dishes, roasting, potato dishes, recipe, vegan, gluten free, alternative side dishes, Puruvian
    Purple Potatoes
    Side dishes, roasting, potato dishes, recipe, vegan, gluten free, alternative side dishes, Puruvian

     

     

     

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    Purple Potatoes

    Purple Potatoes Side dishes, roasting, potato dishes, recipe, vegan, gluten free, alternative side dishes, Puruvian

    Purple Potatoes

    • Author: contessa
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 2 pounds
    • Category: sides
    • Method: roasting
    • Cuisine: American

    Ingredients

    2 pounds Purple Potatoes any shape cut unto the same size

    1/2 cup vegetable oil

    1 tsp salt

    1 tsp pepper

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic

    1 tsp sugar

    1 tsp red peper flakes

    Instructions

    Cut purples unto the same size weather that is just in half, quartered or cubed. Toss in oil then toss in spices. On a sheet pan lined with parchment put potatoes in a single layer. Roast at 450 25-30 minutes. SO good!

    Keywords: Purple Potatoes Side dishes, roasting, potato dishes, recipe, vegan, gluten free, alternative side dishes, Puruvian

  • Tropical Salad
    Recipes

    Tropical Salad

    Tropical salad what a tasty treat! You can serve this as an entree salad add some wontons and some grilled steak or chicken. It can be also served as a side salad like a fancy coleslaw, you can put it in a wrap, serve on top of a taco or on a pulled pork slider! all of them taste amazing. All of the different flavors and textures of this salad pair really well together. The spice of the jalapeño and ginger are so good! I use yogurt in my dressing because I’m egg free but you can also use mayo or sour cream. I hope you enjoy this Tropical Salad!

     

     

     

     

     

     

    Tropical salad
    Ingredients
    Tropical salad
    Salad, veggies, and fruit

     

     

    Tropical Salad
    Tropical Salad.
    Tropical Salad
    Tropical Salad, side salads, entree salads, mango, pineapple, slaw, side dishes

     

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    Tropical Salad

    Tropical Salad

    Tropical Salad

    • Author: contessa
    • Prep Time: 20
    • Total Time: 20
    • Yield: 4
    • Category: Salad
    • Method: quick
    • Cuisine: Tropical Fusion

    Ingredients

    Slaw

    2 cups shredded choped greens cabbage, kale anything crunchy

    1/2 red bell pepper, finely diced

    1 rib celery

    1/3 cup sliced green onions

    3 heaping tablespoons chopped cilantro

    1/2 cup diced mango

    1/2 cup diced pineapple

    Dressing

    3 tablespoons yogurt you can also use mayo or sour cream 

    1 tablespoon cider vinegar

    1 1/2 tablespoons fresh orange juice

    1 tablespoon lime

    1 teaspoon jalapeno

    1 teaspoon dijon mustard

    1 teaspoon celery seed

    1 tablespoon sugar

    1 heaping teaspoon orange zest

    1/4 teaspoon Himalayan salt 

    1/8 teaspoon black pepper

    1 teaspoon fresh ginger 

    Instructions

    Chop all if the fruit and veggies unto a bowl, Whisk together the dressing ingredients in a seperate bowl. Toss all together. Please note the fruit will continue to release moisture the longer it sits. You can use this as a side salad or as an entree salad. We have added chicken or steak. It also makes a great wrap.

    Keywords: tropical salad, side salads, entree salads, mango, pineapple, slaw, side dishes, main dishes, Hawaiian, Caribbean, recipes, healthy, fruit

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  • Strawberry Rhubarb Daiquiri & Ice Pops
    Cocktails,  Recipes

    Strawberry Rhubarb Daiquiri & Ice Pops

    Strawberry Rhubarb Daiquiri & Ice Pops. I know you love strawberry rhubarb pie one of my favorites, I know I do! yum! This is such a such a unique way to celebrate both fruits. Rhubarb grows like crazy this time of year if you have never had it its like celery stalks you will defiantly need to strain it its very stringy.  Strawberries are the first fruit after rhubarb to ripen in spring and early summer. Strawberries are the most picked fruit in the United States and, there are 600 varieties that grow here in the United States alone.

    During the time of the Spanish-American War, in 1898, an American mining engineer by the name of Jennings Cox created the drink to protect his workers from yellow fever. According to Bacardi archivist Juan Bergaz Pessino, both the lime and alcohol were thought to protect against the deadly disease.

    The cocktail was further made famous at Hotel Venus in Santiago de Cuba, where it was christened in 1932, and Feliza Bar in Havana.The Daiquiri was introduced to the United States in 1908, when a U.S. Navy medical officer brought the recipe from Cuba back to the Army & Navy Club in Washington, D.C. It experienced a rash of popularity from the 1940s through 1960s.

    Now you can bring a lit of the Tropics home to you wherever that might be. I hope you have fun making this!

     

     

     

     

    Strawberry Rhubarb Daiquiri & Ice Pops
    Cutting rhubarb with a potato peeler you can also use a knife.
    Strawberry Rhubarb Daiquiri & Ice Pops
    Garnish in ice water so they will curl.
    Strawberry Rhubarb Daiquiri & Ice Pops
    Ice Pops
    Strawberry Rhubarb Daiquiri & Ice Pops
    Fresh frozen strawberries, rhubarb puree, lime juice, rum, strawberry liquor.
    Strawberry Rhubarb Daiquiri & Ice Pops
    Strawberry Rhubarb Daiquiri& Ice Pops

    Strawberry Rhubarb Daiquiri & Ice Pops

    Strawberry Rhubarb Daiquiri & Ice Pops
    Strawberry Rhubarb Daiquiri
    Strawberry Rhubarb Daiquiri & Ice Pops
    Ice Pops
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    Strawberry Rhubarb Daiquiri & Ice Pops

    Strawberry Rhubarb Daiquiri & Ice Pops Easy alcoholic adult popsicles, boozy, fruit, recipe, daiquiri, cocktails, summer fun, grown ups, virgin cocktails, frozen daiquiri, #summertime #cocktails #daydrinking #bar #barfun #signaturecocktails #poolside #recipe #frozen #shaken 

    • Author: contessa
    • Prep Time: 30
    • Cook Time: 10
    • Total Time: 40 minutes
    • Yield: pitcher
    • Category: Cocktail
    • Method: Quick
    • Cuisine: American

    Ingredients

    2 cups fresh frozen strawberries

    1/4 cup lime juice

    6 oz white rum

    2 oz strawberry liquor

    1 cup sugar

    1 cup water

    2 cups chopped rhubarb

    2 Rhubarb stalks garnish (optional)

    Instructions

    The first thing you should do is cut your rhubarb stalks and put them in ice water, then set them in fridge for use later. Next place sugar, rhubarb and water in a sauce pan cook until rhubarb is very soft. Cool, blend in blender and strain. With your blender add remaining ingredients! You can add them to your ice pops and pour yourself a glass or skip the ice pops and share with your friends! The garnishes take 2-4 hours to curl. I also used line and fresh strawberry for garnish.

    Notes

    if you do not use fresh frozen strawberries you will need to use 2 cups of ice. I always find using frozen fruit instead is a good idea. We freeze our fruit from fresh.

    Keywords: Strawberry Rhubarb Daiquiri & Ice Pops Easy alcoholic adult popsicles, boozy, fruit, recipe, daiquiri, cocktails, summer fun, grown ups, virgin cocktails, frozen daiquiri, #summertime #cocktails #daydrinking #bar #barfun #signaturecocktails #poolside #recipe #frozen #shaken

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    Strawberry Rhubarb Daiquiri & Ice Pops

  • Spicy Pineapple Shrimp Skewers
    Appetizers,  Recipes

    Spicy Pineapple Shrimp Skewers

    Spicy Pineapple Shrimp Skewers are a wonderful appetizer you can also serve them as an entree. Everyone will love being outside to grill! This is a good balance of sweet and spicy. And really grilled pineapple is so amazing anytime of year if you find its too tart you can always soak in in salt water for about 10 minutes. Pineapple is usually available year round ay the store.

    Pineapples were spread around South America by the natives of Brazil and Paraguay and it eventually reached the Caribbean, Central America, and Mexico, where it was cultivated by the Mayas and the Aztecs. Columbus came across pineapple on the Island of Guadeloupe in the late 1400’s and its also said that Marco Polo reported many Chinese markets had Shrimp in abundance as early as 1280. However in Louisiana it wasn’t harvested until  the 17th century by hand!  The first mecanical shrimping was not available until 1917.

    Now you have had a bit of a history lesson for the day I hope you enjoy your Spicy Pineapple Shrimp Skewers!

     

     

     

    Spicy Pineapple Shrimp Skewer
    Ingredients

     

     

     

    Spicy Pineapple Shrimp Skewer
    Marinated Shrimp, pineapple, red peppers and red onion.

     

     

    Spicy Pineapple Shrimp Skewer
    Ready to go on the grill!
    Spicy Pineapple Shrimp Skewer
    Spicy Pineapple Shrimp Skewer, on a hot pre heated grill.

     

     

     

     

     

     

     

     

     

     

    Spicy Pineapple Shrimp Skewers
    Spicy Pineapple Shrimp Skewers

     

    Spicy Pineapple Shrimp Skewers
    Spicy Pineapple Shrimp Skewers

     

     

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    Spicy Pineapple Shrimp Skewers

    Spicy Pineapple Shrimp Skewer

    Spicy Pineapple Shrimp Skewers

    • Author: contessa
    • Prep Time: 90
    • Cook Time: 10
    • Total Time: 1 hour 40 minutes
    • Yield: 6
    • Category: appetizers
    • Method: Grilling
    • Cuisine: American

    Ingredients

    1 pineapple

    1 red onion

    1 red pepper

    18 large shrimp (I used 16/20 size)

    1 cup oil

    1 jalapeño

    1 tablespoon salt

    1/2 cup honey

    1 tablespoon lime zest

    1 lime

    1/2 cup cilantro

    Instructions

    Cup pineapple I leave the skin on for presentation purposes but you don’t have to. Cut the peppers and red onion is squares set aside.  You will need 2 bowls  non-reactive because you marinade the shrimp and the other half will be for brushing once on the grill. Next you will peel and deviate the shrimp and make the marinade and divide it in half. Whisk together the 1 cup oil, 1 jalapeño, 1 tablespoon salt ,1/2 cup honey, 1 tablespoon lime zest, 1 lime juiced ,1/2 cup cilantro. You will only want to marinade the shrimp for about an hour you don’t want the lime juice to cook the shrimp. Next you will make the skewers I did two kinds shrimp and pineapple only and some with veggies. Make sure that your grill is really hot they take about 10 minutes to cook.

    Keywords: appetizers, shrimp, skewers, spicy, pineapple, grilling, entree

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  • Lavender White Chocolate Cookies
    Bakery,  Recipes

    Lavender White Chocolate Cookies

    Lavender White Chocolate Cookies hmm.. not something that you hear about everyday but sounds truly delightful. Enjoy with tea, coffee, a hand shaken lavender tea martnini? Sounds good to me! You could also make a lemon ice-cream and make ice-cream sandwiches or add lemon buttercream and make sandwich cookies also sounds amazing doesn’t it? Yes o yes so with out any further delay here we go enjoy!

    Lavender White Chocolate Cookies
    Flour, baking soda, baking powder and lavender
    Lavender White Chocolate Cookies
    scooped cookie dough
    Lavender White Chocolate Cookies
    flatten scooped cookie dough (optional)
    Lavender White Chocolate Cookies
    Lavender White Chocolate Cookies

     

     

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    Lavender White Chocolate Cookies

    Lavender White Chocolate Cookies

    Lavender White Chocolate Cookies

    • Author: contessa
    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Total Time: 22 minutes
    • Yield: 3 dozen
    • Category: Baking
    • Method: Baking
    • Cuisine: American

    Ingredients

    1 1/2 cups butter

    1 1/4 cup brown sugar

    1 1/8 cup white sugar 

    3 eggs 

    1 tablespoon vanilla 

    3 3/4 cups all-purpose flour 

    1/2 teaspoon salt

    3/4 teaspoon baking soda

    3/4 teaspoon baking powder 

    1 1/2 cups chocolate chips

    3 tablespoons fresh or dried lavender

    Instructions

    Pre Heat oven to 350. Cream very well the sugars and butter, add eggs one at a time mix thoroughly. In a seperate bowl measure dry ingredients including lavender add gradually. Next add the vanilla and chocolate chips. Scoop on a sheet pan and flatten. Bake 12-14 minutes cookies can be baked to be soft or crispy.

    Keywords: Lavender White Chocolate Cookies

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