When I’m in the need for recipe ideas, I go to my Granny J. She’s one of the best cooks I know and she has also lived/traveled all over the world. This has endowed her with quite a bit of experience that I can learn from. This particular recipe, pineapple-cream-cheese stuffed jalapeños, hails from the good ol’ state where bigger is better – Texas. From these ingredients, I can tell those Texans love big flavor without too much hassle. As for the beer, it didn’t take long to think of the perfect addition. Anniversary Ale 2 popped into my head within a few minutes due to its bright, tropical sweetness. When mixed in with the pineapples and cream cheese, it added a yeasty component that made this recipe even more special.
Continue reading Pineapple Cream Cheese Stuffed Jalapeños
Here in Denver, we got a glimpse of sunshine before this freak snowstorm hit. I figured a light and fresh taco recipe would be the perfect thing to celebrate the warm weather and ring in the spring. Also, I was trying to figure out what to do with all the hot pepper jelly I made last week. Shrimp + pepper jelly = sweet and spicy, tropical shrimp tacos. They were a hit with the roommate and they only took about 30 minutes to prepare. So, if you’re dreaming of summertime or you’re lucky enough to be somewhere sunny, throw together this recipe and have yourself a little taco time.
Continue reading Sweet and Spicy, Tropical Shrimp Tacos
Cutting a pineapple – for some it may be easy, for others it may be a mystery. For all you newbies in the kitchen, here’s my preferred way to do it without butchering the whole thing apart.
Cut off the top:
Cut off the butt:
Cut down the sides in small slivers so that you don’t lose too much good stuff:
Cut out the core:
After this, slice up the chunks however you want them!