PinkGlow ® Pineapple Carpaccio

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Pinkglow® Pineapple Carpaccio

by Nanny Bubby

By Tasha Ann PowelI
I love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth.
This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • 1 medium PinkGlow® pineapple or yellow pineapple very thinly sliced (use meat slicer or mandolin)
  • 1 tsp. ground cardamon
  • 1 tsp. ground cinnamon
  • ½ tsp. chili flakes
  • 1 inch piece of ginger peeled and grated with a Microplane®
  • Juice from half of a lime
  • 8 mint leaves finely shredded for garnish
  • ¼ c. pomegranate seeds for garnish
  • Edible gold

For the Simple Syrup

  • 4 oz. water
  • ½ c. sugar

Directions

  • Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.

For the Simple Syrup

  • Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
  • Enjoy!

Video

Notes

TIP: The edible gold can be found at www.easyleafproducts.com

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Homemade Taco Seasoning

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Homemade Taco Seasoning

by Nanny Bubby

When it comes to pre-packaged seasoning mixes, I don’t trust them. Often, they are filled with MSG, corn starch, stabilizers, etc. Once I realized how easy it is to duplicate those seasoning by making my own, I have never looked back. Here is one of the easiest Mexican flavored seasonings that work on almost any dish. Enjoy!

Total Time:

10 minutes

Serves:

1

Ingredients

  • 1 Tbsp. Chili powder
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. Cumin
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Oregano
  • 1 Tbsp. Black pepper

Directions

  • Combine all ingredients in a bowl with a wired whisk. That’s it
  • Store in a sealed container up to 6 months.

Video

Notes

Most packaged seasoning packets have 2-3 Tablespoons of seasoning in them. To substitute this Taco seasoning mix for store bought, sprinkle 2-3 Tbsp. homemade seasoning on your meats before serving.

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White Velvet Soup

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White Velvet Soup

by Nanny Bubby

Total Time:

40 minutes

Serves:

7

Ingredients

  • 2 Tbsp. extra-virgin olive oil plus more for drizzling
  • 4 parsnips peeled and chopped into 1-inch pieces (about 1 pound)
  • 2 stalks celery chopped
  • 2 bulbs fennel trimmed and chopped into 1-inch pieces
  • 1 onion chopped
  • 2 tsp. salt
  • 1/2 tsp. fennel seeds
  • 1 bay leaf
  • 1 1/2 cups unsweetened almond milk
  • Crispy cooked bacon chopped, for garnish
  • Grated Parmesan for garnish
  • Pomegranate Gremolata (for garnish, recipe follows)

Pomegranate Gremolata Ingredients:

  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup pomegranate seeds
  • 1 tsp. lemon zest
  • 1/8 tsp. salt

Directions

  • Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds.
  • Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon.
  • Add 4 cups water and the bay leaf to the pan and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid.
  • Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
  • Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through–alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.

Pomegranate Gremolata

  • In a bowl, mix the parsley, pomegranate seeds, lemon zest and salt.

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Roasted Brussels Sprouts on the Stalk

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Roasted Brussels Sprouts on the Stalk

by Nanny Bubby

I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and they turn out extra crispy and golden and soft.  Enjoy!

Total Time:

45 minutes

Serves:

Ingredients

  • 1 large stalk of Brussels Sprouts
  • Avocado oil spray
  • Kosher Salt and pepper to taste
  • 1/4 c. Melted salted butter
  • Sprinkling coarse sea salt to finish

For the dipping sauce:

  • 1/3 c. mayonnaise or substitute Greek Yogurt
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. White balsamic of your choice
  • ½ tsp. liquid stevia
  • Healthy pinch of salt

Directions

  • Pre heat oven to 375 °F
  • This is a 2-part cooking process. First you Cook then you reheat.
  • Spray the stalk and all the sprouts over and under with the avocado spray. Salt and pepper generously. Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.
  • Cover with parchment and then foil and let stand on counter for at least an hour or many hours till dinner is fine. Place back into the oven uncovered and reheat for about 20 minutes until nice and hot but before they begin to brown too much. Baste the sprouts with the melted butter throughout reheating and then baste again when you take them out. Sprinkle with sea salt to finish. This double cooking process makes the sprouts super soft and moist and super easy to get off the stalk.

For the dipping sauce:

  • Combine all ingredients and whisk together. Place in the refrigerator for about 30 minutes before serving for optimum taste.
  • Enjoy!

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Roasted Vegetable Pasta

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Roasted Vegetable Pasta

by Nanny Bubby

This is one of my favorite pasta dishes that I love to throw together when at the last minute I find out I am having the family drop by for dinner. I always can find vegetables in the house to roast, combined with pasta and my favorite mozzarella and smoked olive oil from the Temecula Olive Oil Company and we have ourselves a meal that is nutritious, has an ease of coming together and of course is memorable and delicious. Be sure to read my roasted veggies recipe to make the most delicious roasted vegetables to put into this dish. Enjoy!!!

Total Time:

1 hour

Serves:

Ingredients

  • Roasted vegetables see Nanny Bubby Roasted Veggie recipe
  • 1 lb. ziti or penne pasta
  • 1 ½ jars arrabbiata sauce about 3 cups – store bought or homemade
  • 1 ½ c. grated mozzarella
  • 1-2 tsp. smoked olive oil
  • 1 c. frozen peas thawed
  • 1/3 c. grated Parmesan for topping
  • 2 Tbsp. butter cut into small pieces
  • Salt and pepper

Directions

  • Pre-heat oven to 450 °
  • Bring a large pot of water to a boil over high heat. Once boiling, add enough salt to have the water taste like the sea. This takes practice over time, but you will learn the right amount (it is more than you think). Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the pasta is al dente, (inside is still hard). Drain in a colander.
  • Gently toss the mozzarella with the smoked olive oil to fit your smokey taste buds.
  • Combine the roasted vegetables, arrabbiata sauce, cheese, peas, 1/2 tsp. salt, and 1/2 tsp. pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes

Video

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