Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce

 

Fresh Lime Juice and Cilantro really brighten this up!

 

Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!

 

Ingredients

Ingredients

 

Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!

 

Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges

 

Fresh off the Grill

Fresh off the Grill

 

I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served

 

Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari

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@eatdrinkbe

@eatdrinkbeKari

Hawaiian Salty Dog

Hawaiian Salty Dog

  

Simple.  Refreshing.  Tasty.

This drink is absolutely PERFECT for these hot summer days!  The crisp, tart grapefruit juice instantly perks you up. Enjoy!

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The Hawaiian Salty Dog Ingredients

  

Vodka of Choice

Fresh Grapefruit

Perrier Lime

Hawaiian Black Volcano Sea Salt

Fresh Lime

Artisanal Ice

Spread a thin layer of Black Lava Salt on a small plate or saucer large enough to cover the diameter of the glass you are using.  Cut a lime wedge and coat the rim of the rocks glass with lime juice to moisten.  Gently dip the rim of the glass into the Salt to evenly cover the entire rim.  Carefully place ice in the now Salt-Rimmed Glass (feel free to omit this step if you do not care for Salt!!!).

Using your preferred Vodka, fill glass 1/3 of the way up, or a dash more, depending on how strong you take it.  Fill up 3/4 more with Fresh Grapefruit Juice (I simply squeeze about half a grapefruit into a cup, pour it in, and that is the perfect amount).  Last, top with a splash of Lime Perrier to give it a pop of carbonation (you can substitute any sparkling water).  Gently mix with a spoon, carefully….don’t mess up your gorgeous rim!  ENJOY!!!

  

Cheers!

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@eatdrinkbe

@eatdrinkbeKari

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Skinny Thai Chicken Noodle Soup

Under the weather?  Feeling a little blah? Or just need some soup to help you warm up?  The normal “go to” recipe would be basic Chicken Noodle Soup.  But, I am not a huge fan.  So I created a new “go to” soup for the sick soul.  A Thai version of Chicken Noodle Soup that packs a little heat to help open up my stuffy nose.  I’ve also cut the fat and calories down as much as possible to create a “skinny” version.  This soup is packed full of so much flavor, you don’t even miss it!  The onions, garlic, ginger, lemongrass and fresh lime juice add some serious health benefits to get me back on the road to recovery!

Warm and Comforting with a little KICK!

Warm and Comforting with a little KICK!

Skinny Thai Chicken Noodle Soup

  • 1 TBS Grapeseed Oil
  • 1 Large Onion, thinly sliced
  • 3-4 Cloves Garlic, minced
  • 1 Stalk Lemongrass, cut into 2 inch pieces and smashed
  • 2 tsp Grated Ginger, plus a disc size to sauté in soup
  • 3 Kaffir Lime Leaves
  • 2-3 Limes, zest & juice
  • 2 TBS Green Curry Paste
  • 2 32 oz Boxes Low Sodium Chicken Stock
  • 1 15 oz can LITE Coconut Milk
  • 2 TBS Fish Sauce
  • 1 Red Bell Pepper, thinly sliced
  • 4 oz Rice Noodles, broken into thirds
  • 2 Boneless, Skinless Chicken Breasts, thinly sliced crosswise
  • 1 Cup Cilantro, chopped
  • 1 tsp Crushed Red Pepper Flakes
  • Salt & Pepper

*Heat Grapeseed Oil in large soup pot over Med-High.  Add Onion, season with Salt and Pepper, and cook about 8 mins, stirring occasionally, until softened and starting to brown.  Turn Heat to Med add Garlic, LemonGrass, Ginger & Kaffir Lime Leaves.  Sauté 2-3 mins until fragrant, stirring occasionally so the garlic doesn’t burn!  Add Green Curry Paste & Lime Zest and sauté another minute or so.  Add Chicken Broth, Coconut Milk & Fish Sauce.  Turn up heat and bring to a slight boil.  Add Red Bell Peppers & Rice Noodles and simmer about 3 mins until noodles are al dente.  Add uncooked sliced chicken and simmer until chicken is cooked through, about 3 mins.  Turn down heat.  Add Crushed Red Pepper, Lime Juice and Cilantro.  Taste.  Adjust Seasonings as needed; fish sauce, salt, pepper, crushed red pepper, etc. Serve with a sprinkle of Cilantro and a Fresh Lime Wedge!

A great "go to" Feel-Better Soup!

A great “go to” Feel-Better Soup!

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

Onions, Ginger, Garlic, Lemongrass & Kaffir Lime Leaves

TIPS:

*The heat of this soup is easily adjusted.  Cut the Green Curry Paste in half, and leave out the Crushed Red Pepper Flakes if you don’t care for too much spice.  The garlic and ginger gives it a natural heat!

*Lemongrass.  Amazing flavor.  I used a whole stalk.  If you don’t grow your own, or can’t find it, you can use 2 tsp dried lemongrass.  For the stalk, I simply cut it into 2 inch pieces, sliced it lengthwise, then smashed it with my knife.  That was the soup can absorb all that amazing flavor.  I also took about a 1/2 inch and THINLY THINLY THINLY chopped it up into the soup.  It is very woody, so you really need to get it chopped up as fine as you can!

*Kaffir Lime Leaves.  You should be able to find these in the International section of your grocery store.  They are not usually in the regular herbs and spices section.  I hope you can find these.  It will change and intensify the flavor of the soup!

*UNCOOKED CHICKEN!?!? What??? Is this OK??? Yes.  My tip here is to pop 2 cleaned chicken breasts into the freezer when you start to prep for the soup (15 mins).  If it is slightly frozen, it is MUCH easier to slice crosswise into small “shaved” pieces.  They really do cook up superquick in the soup.  Literally, like 3 mins if you have the soup hot enough and chicken thin enough.  Just don’t overcook the chicken…it will become rubbery and a tad chewy.  This soup is best served right when finished.  If you need to have is simmer for a bit, do so after you added the Broth.  The Veggies and Broth are fine to simmer, just wait to add the Coconut Milk, Red Peppers and Chicken as you don’t want to overcook them!

*I used 2 Limes.  One for zest, added to the soup.  1 1/2 added for juice.  And 1/2 cut up into wedges for serving.  I was only making this for the hubby and I last night, so we have some serious leftovers for lunch today!!!! Yippiee!!!  But you need at least the juice of one whole lime to really brighten up this soup!

*If you don’t like Cilantro, try replacing it with Thai Basil!

A healthy, satisfying spoonful!

A healthy, satisfying spoonful!

ENJOY!

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Kari

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

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Homemade Cranberry Vodka

Cranberry Lime Vodka

&

Cranberry Orange Vodka

Homemade Flavored Vodka.  The PERFECT Gift!

Homemade Flavored Vodka. The PERFECT Gift!

   Happy Holidays, Y’all!!!

So, every year  I give homemade gifts.  From Tins filled with cookies and candies, homemade canned goodies from the garden, jams and jellies, to scented bath salts and oils.  No matter what I give, one things seems clears.  There is always one favorite: ALCOHOL!

I have made different variations on Vodkas, since that seems to be the liquor that really mixes with anything…and MY personal favorite!  Here are some other gift ideas I have done in the past and loved:

  • Pomegranate Vodka (full of Pom Ariels)
  • Bloody Kari Vodka (a KILLER Spicy Vodka for Bloody Mary’s…full of various hot peppers from the garden and garlic)
  • Rosemary Lemon Oil
  • Hot Pepper Oil with Hot and Spicy Oregano
  • Blackberry Thyme Oil

I could literally go on and on.  And that’s not even including baked goods.  I’ll save that for another day and get back to why you come here.  Vodka.  Sweet Delicious Elegant Festive Vodka.

Absolutely Lovely Gifts!

Absolutely Lovely Gifts!

There are a few steps to creating these gorgeous bottles, but they are pretty basic and simple…..just a tad time consuming.  I tended to do these in batches of 4 or so at a time, finally realizing that it is best to get somewhere comfy that you can spread out and get off your feet.  I found settling down in front of the TV and Christmas Tree and having a glass of wine or a cup of hot tea helped pass the time!  TIP: If you decide on the Hot Tea, be sure to squeeze some of that fresh orange juice into it after you have used the peel!  Delicious and a great way to use that Orange and get in a healthy kick of Vitamin C!  Ok, here are your basic steps.  Be sure to wash your bottles first in hot soapy water and let them dry completely.  I washed mine the night before and let them dry overnight.  I got mine from Ikea, but you can also get them from any craft store!  Alright, let’s get this party started:

Gather Your Ingredients and settle in!

Gather Your Ingredients and Settle In!

Resealable Glass Bottles, Cranberries, Limes, Oranges, Sharp Paring Knife, Bamboo Skewer (or poker of some sort), Citrus Zester (if you want), Sugar, Funnel.

Get Your Work Station READY!

Get Your Work Station READY!

Cranberries

Cranberries, Time to get Poppin’

Ok, now here’s where all your time is spent.  For EACH LITTLE CRANBERRY, YOU MUST POKE A HOLE IN IT BEFORE dropping it into the bottle.  I found the best tool for this was a bamboo skewer, but you could also use the tip of your pairing knife.  You don’t have to put it all the way through the berry, just a little POP to break the skin so the gorgeous vodka can penetrate the hard skin of the cranberry and get that vodka flavored! You can not skip this step, as the cranberries are too hard and won’t flavor the Vodka as much as you’d like.  I tried numerous ways to do this.  Find one that you like the best and stick to it.  I poked a bunch of holes and then tried to funnel them into the bottle….unsuccessful because the cranberries were too large to fit through the funnel.  Then I did it one at a time…took too long.  Finally I settled on taking 2 larger or 3 smaller cranberries and hold them between my middle finger, pointer finger and thumb for balance and use my right hand to pop the berries with my skewer.  That was I could do 2 or 3 at a time and it seemed to speed up the process.  (I found that trying to hold any more resulted in flying and rolling cranberries as I tried to drop them into the bottle!!!!)  Also, discard any cranberries that are smushy, mushy, or bad!  You do NOT want them in your beautiful bottles!  I also found that to fill up 1 bottle, it took OVER 1 bag of cranberries.  So, be prepared.  This is NOT a quick project and it took a lot more cranberries than I realized!!!  TIP: Be sure to rinse  your cranberries well.  I put them in a colander then into a glass bowl for drainage.  Also be sure to wash your limes and oranges well, as you will be using the peel and zest.  I, personally, bought organic for this reason.  I ALWAYS buy organic when I can, but especially when I am using the outer peels!

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TIP: This is why I love using the Bamboo Skewer, it’s the best tool I found to pop the cranberries easily and long enough to put down into the bottle to adjust your citrus peels if need be!

Fill the bottle 1/3 full with Cranberries

Using your Pairing Knife, carefully cut some of the peel of the Lime or Orange and drop it into the bottle.

Repeat about 4-6 times depending on the size of your peels.

Using your skewer, adjust peels to look pretty!

You can also add swirls of zest here if you have  a zester!

Fill up bottle with more Cranberries until 2/3 Full.

Repeat Previous Steps Adding Peels and Zest.

Fill with Cranberries to the Top!

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Just a Spoonful of Sugar Helps the Medicine Go   Down!

Bottles Full and Ready for some Sugar!

Bottles Full and Ready for some Sugar!

Using your Funnel, Fill each bottle with a spoonful of sugar to sweeten it just a little.

TIP:  Fill your ready bottles with sugar first before you move to the Vodka (the funnel won’t get wet and have the sugar stick!)

Simply Gorgeous

Simply Gorgeous, I just had to share this pic!

I know some of these are hard to see in front of the tree, but they just looked so pretty I had to share.  Here are some pics I took a few days before when I did 2 bottles in the Kitchen.  They are easier to show what I am saying:

Both Have Sugar Added

Both Have Sugar Added

Bottle on Left has Vodka Added.  Bottle on Right has Sugar.

Bottle on Left has Vodka Added. Bottle on Right has Sugar.

Both Bottles DONE!

Both Bottles DONE!

When you fill your bottles with Vodka, be sure to fill it all the way to the top!!!

Then Seal Bottles with Stopper and Shake/Tip Over a few times to help the Sugar Dissolve.  TIP:  You want to go give it a shake every day or so to make sure there is no sugar settling at the bottom.  These will keep for a few weeks to months!  Be sure to do them a few weeks ahead of time so the Vodka has sufficient time to absorb all the yummy flavor!!!

You can see where the Vodka has

You can see where the Vodka has absorbed and needs a topping off!

 Some of the Vodka will steep into the Cranberries and you will have to “top of the bottle” with Vodka again the next day… and possibly one more time after that as well.  TIP: You want to be sure your cranberries are covered at all times so they won’t be likely to mold!!!

The bottles in front are in need of a Second Topping off!

The bottles in front are in need of a Second Topping off!

Again, don’t let any of those cranberries be uncovered!!!

Just Give Em a Quick Vodka Topper!

Just Give Em a Quick Vodka Topper!

Tis the Season!

Tis the Season!

Tie with beautiful ribbon and add  a sweet note.

For a Festive Drink: Mix with Soda Water, Sprite, Lemonade, Cranberry Ginger-ale, or Simply on the Rocks!

Or Make a Festive Holiday Martini!!!!

Waste Not, Want Not TIP: Use all the leftover fruit to make Flavored Water!

Enjoy!

Happy Holidays from Hotcookin’

eat.drink.be Kari

@eatdrinkbeKari

www.eatdrinkbe.com