Search Results for: pineapple

Mocha Frappuccino

May 6, 2013 · by amft · 33 Comments

I’m gearing up for Mother’s Day and nothing screams brunch more than a lazy day with my family enjoying a late breakfast, early lunch than Mother’s Day. This year I’m planning a low key day with my kids and hubbyman with a few of my favorite treats! One of those treats, is a frozen coffee drink. I’m super addicted to any sort of iced coffee drink, so I’ve been playing around with duplicating a Starbuck’s Mocha Frappuccino. Let me just say, this was one recipe that I thoroughly enjoyed testing. My Mocha Frappuccino tastes just like the real thing, but there is a trick to keeping the frap from separating and I have the secret ingredient for you!

I’ve joined up with over 30 great foodies this week for #BrunchWeek! We are all sharing some wonderful brunch recipes and a HUGE giveaway (so keep reading past the recipe to find the other bloggers and the giveaway! Trust me…this is one giveaway you won’t want to miss! There are over $1800 in prizes from some fabulous companies and I’m so excited to be part of this awesome group of #BrunchWeek bloggers!

Let’s get back to that secret ingredient, shall we? The problem with making these blended coffee drinks at home is that they tend to separate quickly after being blended. The secret? Xanthan Gum!

Xanthan Gum acts as an emulsifier and thickener. Just a pinch added to your blended coffee will keep it from separating! Xanthan Gum can be a bit pricey but it is so worth it and you will only use a tiny bit for each drink. So instead of spending $4.50 for a blended coffee you will only be spending about $.50 for your caffeine fix! It’s also good to have around if you do any sort of gluten free baking for yourself, family, or friends! It’s a must have ingredient!

Mocha Frappuccino

3/4 cup fresh espresso or double strength coffee

3/4 cup milk (soy, rice, low fat, 2%, whole, etc)

4 tbls sugar

3 tbls unsweetened cocoa powder

pinch of xanthan gum (about 1/16 tsp)

2 cups ice

In a large blender add warm coffee, sugar, cocoa powder, and xanthan gum and process on slow speed for about 30 seconds. (The warm coffee helps to dissolve the sugar and completely blended in the xanthan gum.)

Add milk and blend for about 15 seconds just to combine. Finally, add in ice and blend on high power until ice is completely crushed and blended into coffee mixture.

Pour into a large cup and top with whipped cream and a drizzle of chocolate syrup if desired.

http://www.aroundmyfamilytable.com/2013/05/mocha-frappuccino/

Check out all these other fabulous #BrunchWeek recipes that were posted today!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Brunch Week Sponsors:

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway (giveaway ended 5/10/13). Show them some love and appreciation! California Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, Food and Wine Conference, #SundaySupper, Bob’s Red Mill, Whole Foods Orlando, and Stonyfield Organic.

Filed Under: beverages, coffee, df beverages, non-alcoholic, smoothies · Tagged: coffee, copycat, dairy free, smoothies, starbucks

Baked Pickle Chips

March 29, 2013 · by ari · 6 Comments

Please welcome, Ari from Ari’s Menu as a contributor to AMFT! I’m so excited to have her and can’t wait to make these amazing Baked Pickle Chips!

The first time I ever heard of pickle chips, I thought it sounded so weird. Not even good weird like “Hmmmm, maybe that could be good?” like bacon and chocolate, but bad weird like “Yeah…no” like the way I feel about pineapple. Gross. Don’t even get me started.

Then one day I went to dinner after a long training run, and the waiter raved about their fried pickles. He loved them enough to at least change my mind about trying them. I was pretty sure I would regret my decision to get those instead of my beloved sweet potato fries, but I’ll try almost anything once.

I took one bite dipped in creamy ranch dressing, and legit used the words “life changing”. Yes, I used the words life changing to describe my deep fried food. You can judge me if you want.

I lasted maybe a week before trying these out in my own home. I loved them so much, I just couldn’t leave them to be a very rare indulgence—I needed pickle chips as a thing I could eat every day for the rest of my life.

Have I mentioned I have no sense of moderation? Like, ever. If I love something, I want it always. Like fro yo—it’s a problem…I don’t really want to talk about it.

Anyway, this lightened up version totally hit the spot! Crunchy + salty, and dipped in a Greek yogurt ranch dressing. So flavorful, and wayyyy less indulgent. That’s how I like my food, people.

You can find Ari here as well: Ari’s Menu, Pinterest, Facebook, Twitter

Baked Pickle Chips

8 large pickles, sliced (I used Claussen, and I would highly suggest you do too!)

½ cup whole wheat Panko bread crumbs

¼ cup corn meal

¼ tsp paprika

¼ tsp lemon pepper

3 tbsp dried parsley

dash cayenne pepper

¼ cup whole wheat flour

2 large egg whites, beaten

Preheat oven to 450. Spray a large cookie sheet with nonstick spray. Set aside. Pat pickle slices on paper towels to get off excess liquid.

In a large, shallow bowl, combine bread crumbs, corn meal and seasonings. Place flour and beaten egg whites in 2 separate shallow bowls.

Coat each pickle slice in flour, then dip in egg whites, then completely cover in bread crumb mixture.

Bake for 10 minutes, flip and bake until browned and crispy, about an additional 5 minutes.

http://www.aroundmyfamilytable.com/2013/03/baked-pickle-chips/

Adapted from Skinny Taste

Filed Under: appetizers, contributors, df appetizers · Tagged: appetizers, pickles

Pina Colada Fruit Dip

January 9, 2013 · by amft · 6 Comments

I’m always trying to figure out how to get healthy foods into my kids, but I have to stay on my toes or they get bored. Unfortunately, many of the Pina Colada Fruit Dips call for instant coconut pudding, which is not healthy at all. I knew I could make a similar tasting dip without pudding and make it healthy enough for even a fun breakfast. I’ve done fruit dips before, but I think this one really impressed the kids! This dip is so refreshing and I love this little chunks from the crushed pineapple; however, if you aren’t a fan of slightly chunky dips then give it a whirl in the blender before serving.

Since it is January and I’m trying to feed my family healthier (darn those pesky resolutions), I thought a yogurt dip was perfect! It has tons of calcium, healthy probiotics, protein, and all the other health benefits associated with dairy.

Plus aren’t those cute fruit pieces perfect for Valentine’s Day! I just sliced the fruit thin and used a small heart-shaped cookie cutter. Super simple, right? I think these will make an appearance on our breakfast table for Valentine’s. Today, though, it was an after school snack. My oldest usually begs for ice cream after school, not sure why…I hardly ever give it to her. Once I placed this platter in front of her, she gobbled it and didn’t even ask for ice cream.

I wasn’t able to actually try this dip, but I served it to hubbyman and the piano teacher. Both agreed that it was “super yummy” and hubbyman said it reminded him of the Pina Coladas we had on our honeymoon in Jamaica (without all rum).

Pina Colada Fruit Dip

8 oz can of crushed pineapple, undrained

3/4 cup vanilla yogurt

1 tsp coconut extract

garish with extra sweetened shredded coconut

In a small mixing, combine ingredients. If you prefer a smooth dip, give it a pulse or two in a blender.

Serve with slices of melon, berries, grapes, pineapple, and apple slices.

http://www.aroundmyfamilytable.com/2013/01/pina-colada-fruit-dip/

Disclaimer: This post was made in partnership with AZ Milk Producers. All opinions and thoughts are my own.

Filed Under: appetizers, ef appetizers, ef parties, ef snacks, gf appetizers, gf parties, gf snacks, kid friendly, parties, party food, snacks, valentine's · Tagged: appetizer, dessert, dip, fruit, party, pineapple

Top 10 AMFT Recipes of 2012

December 31, 2012 · by amft · 7 Comments

The end of of the year is always a great time to do some self reflection. I also do some blog reflection and see what’s worked, what hasn’t, what should change, and what should stay the same. As part of that, I always look back at what my top 10 recipes were for the year, so I bring you the Top 10 AMFT Recipes of 2012 . I find it fascinating to see what y’all like, don’t like, etc.

While I’m always striving to do better, I try not to get caught up on the day to day numbers that a lot of bloggers do. I usually check things out at the end of the month…make sure things are still in order and move on. Later this week, I have some HUGE news for y’all, but for now…enjoy the top 10 view recipes of AMFT in 2012 (compare to the top 10 from 2011). Happy New Year!!!

Did your favorites make the list?

10. Spicy Shrimp Alfredo

9. Peach Julius

8. Fresh Strawberry Cupcakes

7. Red Enchilada Sauce from Scratch

6. Samoa Cupcakes

5. Homemade “Bisquick”

4. Classic Mustard Potato Salad

3. Slow Cooker Taco Meat

2. Pineapple Whips

1. Nutella Blended Coffee Drink

Filed Under: beef, cakes/cupcakes, coffee, desserts, how to, main dishes, pasta, picnics, salads, seafood, side dishes, smoothies, vegetarian, veggies · Tagged: breakfast, coffee, cupcakes, desserts, how to, potato, smoothies, supper

Grilled Mac & Cheese Sandwiches

November 27, 2012 · by amft · 5 Comments

If you’ve followed AMFT for any amount of time, you know that I love to recreate my favorite restaurant dishes at home (and then share with y’all). It’s fun to do…some times I put my own spin on the dish and other times, I try to copy it as close as I can. This recipe is as close to the original as I can get without actually asking for the recipe.

A couple months ago, you might remember that I attended Phoenix Cooks, a huge foodie event here in Phoenix. Well, I recreated my favorite recipe from the event, Pineapple Mint Sorbet from District American Kitchen. Last month, I was invited to attend a tasting of District American Kitchen’s fall menu. There was so much good food, but my favorite was the dish that I ordered, the Grilled Macaroni & Cheese Sandwich. Talk about comfort food with a twist. In fact..that’s pretty much the whole concept of the restaurant.

Grilled M&C Sandwich from District American Kitchen

I knew I had to recreate this dish!

It is really easy to put together and takes less than 30 minutes for this hearty meal. The addition of the meat makes it a meal in my book! Be warned though…this is a knife a fork sandwich!

Yep…that’s pretty much it…there are few other minor ingredients like milk and flour, but this is it folks!

I can’t wait to sink my teeth into this baby…

Grilled Macaroni & Cheese Sandwiches

8 slices Texas toast, prepared

8 oz large elbow noodles, cooked

8 oz sausage, sliced thin

1/4 tsp onion powder

1 tbl butter

1 tbl flour

1/4 tsp ground mustard powder

1 1/4 cup milk

3 cups shredded sharp cheddar cheese

3/4-1 tsp salt

In a medium skillet, cook sausage slices over medium high heat until brown and warmed through. Remove from pan and set aside.

In same pan as sausage, melt butter and add flour over medium high heat. Stir for a minute to combine. Add onion, garlic, and mustard powders, stir. Lower heat and stir in milk all at once. Return heat to medium high and bring to a simmer and add salt. After milk thickens a little, stir in cheese one handful at a time. Stir until all cheese is incorporated and melted.

Add cooked elbow noddles and reserved sausage to the pot. Mix well to combine.

Serve over a piece of Texas toast and then top with another piece of toast.

http://www.aroundmyfamilytable.com/2012/11/grilled-mac-cheese-sandwiches/

Filed Under: kid friendly, main dishes, pasta, pork · Tagged: cheese, pork, sandwiches

What I’m Reading: October 2012

October 27, 2012 · by amft · Leave a Comment

The New Way To Cook Light by the Editors of Cooking Light just hit the shelves on 10/16/12. This new cook book is a going to be an essential cooking tool for any home cook! It has over 400 recipes, 200 mouth-watering photos, and plenty of “extra” content on the sidebar of most pages.

Cooking Light has been around for over 25 years and their expertise in healthy cooking shines through in this book. Dishes range from decadent Waldorf Salad with Steel-Cut Oats, crunchy Crab Cakes with Spicy Rémoulade and Easy Coq au Vin to Roasted Vegetable and Ricotta Pizza, Soy-Citrus Scallops with Soba Noodles and many, many more!

The book is beautiful, the recipes are fabulous, the photos are mouth watering and I can’t wait to make my menu plan for next week and add a few to the list. My only complaint is the cover..it’s bit bland compared to all the wonderful food found on the pages inside.

MSRP $34.95

White Jacket Required: A Culinary Coming-of-Age Story is the auto-biography of Jenna Weber, the successful food blogger from Eat, Live, Run. Jenna is a classically trained chef and recipe developer as well. Her book is a behind the scenes documentary from culinary school and during the year that followed. It’ an inspiring account of one woman daring to follow her dreams.

Scattered throughout the book are dozens of her delicious recipes, including Pumpkin Whoopie Pies and Old-Fashioned Chocolate Walnut Torte! Even though the book is about her time at culinary school and her travels, the recipes are easy to find in the book as they are listed in the table of contents.

Check out Eat, Live, Run for an up-to-the-minute look at Jenna’s world of food.

MSRP $19.95

The I Love Trader Joe’s Vegetarian Cookbook is the third vegetarian/vegan book by author Kris Holechek. There are over 150 vegetarian (and vegan) recipes inspired by the wonderful foods at Trader Joe’s. Recipes include Pineapple Upside-Down Pancakes, Herbed Garlic Polenta Fries, Tuscan Tomato Soup, and more.

One thing that I love in a cookbook are the photos and this one has a photo on almost every page. I love knowing what the finished product is supposed to look like…it let’s me know I did it right! Even this meat eater doesn’t miss the meat in these recipes. I’m really looking forward to hitting my local TJ’s with these recipes in hand!!!

MSRP $17.95

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising by Kari Underly is a beautifully mastered book with over 450 photos. The Art of Beef Cutting has been nominated for a James Beard award. Kari is one of the country’s foremost female butchers.

I must admit that I wasn’t sure what I would think when I first picked up this book, but it will make a wonderful birthday or Christmas gift for any man, weekend griller, or frugal homemaker. It would also make a great addition to a library or coffee table. The book is a fabulous guide to butchering beef and includes step-by-step cutting instructions and techniques; color photos, descriptions and cooking suggestions for every cut; and expert advice on meat cutting.

After flipping through the book, I’m hooked! It’s great for anyone wanting to learn more about beef. There are easy to follow (step-by-step) instructions on how to cut beef for whatever recipe you want including stir fry cuts or how to tie up a roast. The Art of Beef Cutting is sure to be a great resource for us!

MSRP $50.00

Love Cookbooks as much as I do? Check out all my reviews and favorite finds on my

Cookbook Review page.

Disclaimer: I may have received one or more of the above books for review purposes. I was not compensated for my review; all opinions are my own.

Filed Under: cookbooks, review · Tagged: cookbooks, review

Sriracha Popcorn {Betsy Life}

October 15, 2012 · by amft · 12 Comments

Doesn’t that look amazing? Betsy, my new foodie friend, has whipped up a spicy popcorn recipe for the month dedicated to popcorn! I met Betsy at Camp Blogaway last May and we spent the weekend at the same table getting to know each other. She kept me laughing the whole time…too bad we don’t live closer! Betsy’s site is full of beautiful food and photos…after all she is a food stylist.

Hi All! I’m Betsy, a San Diegan by way of Chicago, and a lover of sun, food and dogs. I’m a food stylist by trade, and a positive thinker by nature. I hope you all will stop by and visit me over at betsylife.com. I promise good vibes and lots of shenanigans!

When Wendy asked me to write this post, my mind was whirling with thoughts of crunchy, popcorn topped casseroles, and delicious, caramel-y popcorn desserts. Heck, I even pondered popcorn for breakfast! However, when it really comes down to it, I’m a popcorn purist. I have said many times in my life that popcorn is in my top 3 favorite foods (along with pineapple and mashed potatoes), and I love it with just butter and salt. Straight up.

I racked my brain for a way to make popcorn better than it’s classic preparation. Until it hit me. The one thing we are NEVER out of in our house. The one condiment we have multiple bottles of in the fridge. The one thing, my Hubs eats on everything. Sriracha. How could I have never thought of this before?!??!

Quickly I popped up a batch of popcorn using my classic method. *Put kernels in a paper lunch bag in the microwave on the “sensor popcorn” setting . If not all the kernels pop, pour the popped ones into a bowl, and put the un-popped kernels back in the microwave again! No waste, no additives. I melted some butter, added some Sriracha, and drizzled it over the popcorn. That is the moment my life changed.

For those who love Sriracha, I’m pretty sure you can imagine how awesome this is. For those who have never had it, imagine buffalo flavor but better! This made all of my spicy popcorn dreams come true, and I truly believe everyone needs to have this in their lives. I’m pretty sure I’ll never eat popcorn the old way again.

Sriracha Popcorn

1/2 c. un-popped popcorn kernels

2 T. butter, melted

2 T. Sriracha hot sauce

Whisk Sriracha and butter together until well blended. Pop popcorn using preferred method.

Drizzle the butter mixture over the popped kernels and enjoy!

http://www.aroundmyfamilytable.com/2012/10/sriracha-popcorn/

Filed Under: popcorn month, snacks · Tagged: popcorn, snacks

Pineapple Mint Granita

September 21, 2012 · by amft · 2 Comments

Fall is in the air for a lot of the country, but it’s still in the upper 90′s here in sunny Arizona. So, I had to squeeze in one last frozen treat for the season. It’s so easy and only has 4 ingredients.

When I attended the Phoenix Cooks event earlier this month, one of my most favorite dishes from the entire event was a pinepple mint sorbet from District American Kitchen (I believe). Oh, it was so delightful and I couldn’t get it out of my head. I really want to check out that restaurant and score a bigger portion…I wonder if it’s on their menu?

I’m gonna preach at you again about the importance of a great blender. If you have a powerful one (Vita-Mix or BlendTec only), then feel free to use add in the pineapple core. If you don’t, then you will need to cut it out before throwing everything in the blender.

Trust me…the mint really gives this sweet dessert a fantastic taste. It’s just a hint of mint, but it’s definitely there. And it’s so easy, throw it in the blender, pour into a freezer container, and once it’s frozen scrape with a fork to loosen it up.

It’s a nice, clean, and not overly sweet dessert for the end of summer!

Pineapple Mint Granita

1 whole pineapple

2 mint leaves

3/4 cup sugar

3/4 cup water

Slice off the pineapple peel and roughly chop. (If not using a powerful blender, remove core.)

Place all ingredients in blender. Process until smooth, just 45-90 seconds. Pour into a large freezer safe container and freezer for about an hour.

When ready to serve, remove from freezer. Using the tines of a fork, scrape the mixture into little ice crystals.

Enjoy!

http://www.aroundmyfamilytable.com/2012/09/pineapple-mint-granita/

Filed Under: desserts, frozen treats · Tagged: dessert, frozen, mint, pineapple

How to Get the Most Health Benefits out of Your Smoothies

August 31, 2012 · by amft · 25 Comments

I’ve mentioned a few times, mostly on Facebook, that I’m on a quest to get my tooshie in gear and make healthier choices. I eat reasonably well, but I do splurge and eat way to much…so I’m making some small changes every week to improve my health. That started this week! Will it work, I have no idea, but I do know that something has to change. Will I loose weight, who knows! I hope that you will join me on this journey and feel free to share yours with me too. That’s how we learn. If you’re on twitter or instagram, I will be using the hashtag #LittleSteps2Health. Follow along and post your own.

Photo from Creative Kitchen Adventures

My first goal is to increase my fruit and veggie intake and lower my caffeine intake! It’s harder than it sounds. So, I’ve gone back to making more green smoothies. Did you know…they don’t have to be green in color to be a “green smoothie” only that you put greens in the smoothie. I’m not a nutritionist, these are just some things I’ve learned a long the way. Besides using a good blender like a Vita-Mix or BlendTec (you have to have a good blender or you might burn out your motor)….here are a few suggestions to help you get the most health benefits out of your smoothies.

1. Start with carrots and cabbage! If you’re not used to the idea of adding a couple cups of spinach, kale, or chard to your smoothie, start with veggies that the color and flavor with be complementary and covered up with the fruits. Carrots are sweet and a bright orange color and cabbage is light green (almost white) and has no flavor once mixed with fruit. Go wild…add both!

2. Already hittin’ the start greens? Try adding some flax seed. Buying it in seed form is best…it will last longer; however, our bodies digest it better if it’s ground. I use a coffee grinder to grind enough flax for the week and then store in the fridge. Add a couple tablespoons to your smoothie. Flax seed is a powerful food and is thought to disease from heart disease to diabetes to breast cancer. It has Omega-3 fatty acids and fiber. In just 2 tbls of ground flax seed you can get 4g of fiber (about 25% of the daily recommended value).

3. Switch from sugar or artificial sweetners to a more natural one. Honey or Agave Nectar are best, if you need your smoothie sweetened. Pick a raw, local honey to use or switch to agave nectar. Agave is more healthy and vegan! It’s milder in flavor and a great pick for subbing for sweeteners that are high on the glycemic scale. Agave is low glycemic and therefore won’t make your blood sugar spike.

4. Add in some protein powder. Whether you pick soy or whey or whatever, if you need a little extra protein….add it in.

5. Add only water. Stear clear of adding extra calories with juice, juice concentrates, or dairy. Trust me, it will be sweet enough. If you like it creamy…add in a banana or avocado.

6. Experiment with other additives, each has their own benefits. Don’t go crazy, try just one new item at a time to make sure your body doesn’t react to them. I buy them from amazon, but I know these are found at good health food stores too!

Maca Powder: from the root of the maca plant. Known to help libido, the endocrine system, and fight stress.
Chia Seeds: they can be used as a thickener or egg replacer in baked goods. They are a superfood that is packed with fiber, protein, omega-3 fatty acids, and antioxidants.
Hemp Protein: is easily digested and a full spectrum amino acid. I’ve haven’t done this but I’ve heard some brands are so good that people eat it by the spoonful.
Cacao Powder: Ladies…listen up! You listening? Good! Get that chocolate fix without all the sweetness of chocolate. Plus all the other benefits such as antioxidants and important minerals (magnesium and iron).
Spirulina: Warning…this one will turn your food bright green. Rich in chlorophyll, B-12, beta-carotene and provides awesome levels of vitamins, minerals, trace elements, cell salts, amino acids, and enzymes.

My favorite morning drink:

2 cups packed spinach
1/2-1 cup water
1 cup frozen mixed berries
1 cup frozen strawberries
handful of baby carrots
grapes or an orange if I have it
couple tbls of ground flax seed

Mix well in a blender and enjoy cold!

Here are some other great Smoothie Resources:

Green Smoothie Girl
Green Smoothies 101
Green Smoothies Blog

The smoothie in the photo above comes from my friend Denise over at Creative Kitchen Adventures and her Mango Pineapple Green Smoothie. YUM!

Or check out some of my other smoothie ideas.

Do you drink green smoothies? Will you join me on my quest to get healthier? I need some serious accountability Share your stories and follow the hashtag #LittleSteps2Health.

Filed Under: beverages, how to, smoothies · Tagged: fruit, green smoothies, smoothie, vegetables