Hawaiian Hamburgers

This works best if you have a hamburger press, but hands work well, too.

1 ¼ pounds ground chuck

1 can pineapple rings

8 strips of bacon

1 bottle teriyaki marinade

Divide meat into 4 equal patties.  Press pineapple ring into each patty using a press or your hands.  Wrap bacon around the outside edge of the patties, using toothpicks to secure.  Put all 4 patties into a Ziploc bag with the marinade and soak for several hours before grilling.  Serve on buns with barbecue sauce.

Black Bean Salad

I LOOOOVE black beans!  And this salad is awesome as a summery salad.  It’s also good to add to tacos or to serve with tortilla chips.

2 cans black beans, drained & rinsed

2 cans mexicorn, drained

1 small can greet chiles, drained

½ red onion, diced

5 roma tomatoes, diced

1 can pineapple tidbits, drained

2 avocadoes, diced

¼ c. cilantro chopped

½-3/4 c. lime vinaigrette

¼ tsp. cumin

2 Tbsp. honey

Salt & Pepper

Toss beans, corn, chiles, onion, tomatoes, pineapple, avocadoes and cilantro in large bowl.  In separate bowl, blend the lime vinaigrette, cumin & honey.  Pour ½ of the dressing over salad, adding the rest as needed.  Add salt and pepper to taste

Fusilli alla Caprese

Not only is my little brother in love with Giada, he’s also addicted to anything caprese.  Here’s her AWESOME caprese pasta salad.

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Summery Lemonade Cake

1 box lemon cake mix

Water, vegetable oil & eggs called for on box

1 can (6 oz) frozen lemonade concentrate, thawed

¾ c. powdered sugar

1 pkg Knox unflavored gelatin

1 tub whipped white frosting

Yellow decorating sugar

 

1. Heat oven to 350 deg.  Make cake as directed on box for 13×9 inch pan.  Cool 15 minutes.
2. Pierce top of cake every ½ inch with long-tined fork, wiping the crumbs off the fork after every few stabs.
3. Mix lemonade concentrate, powdered sugar and gelatin in small saucepan.  Heat over low heat until gelatin is dissolved and mixture is warm.  Drizzle mixture evenly over top of cake.  Run knife around sides of pan to loosen cake.  Cover and refrigerate about 2 hours or until chilled
4. Spread frosting over top of cake and sprinkle with sugar.  Can also be garnished with candied lemon peel and/or mint leaves.  Store in refrigerator until ready to serve.

This is my (better) version of Betty Crocker’s Lemonade Party Cake.