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Pineapple Salsa

3 Feb

Pineapple Salsa

This salsa can be made any time of the year! Tastes like summer and who would turn this away when the winter temperatures are a bit too cold!

2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon Olive Oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips

In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 3-1/2 cups.

pineapple salsa

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Carb-BQ Sauce

17 Jan

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

With the Superbowl coming up, what is better than some good tangy barbecue sauce for meatballs or pulled pork even?

This is a very quick Carb-BQ sauce recipe so you can whip it up without much effort or time.

This recipe makes about a cup of sauce so you may want to double the recipe for larger cuts of meat!


Carb-bq Sauce

1 cup ketchup
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
4 tablespoons honey
2 tablespoon white vinegar
1 tablespoon hot pepper sauce
juice of one lemon
1 teaspoon garlic powder
1 teaspoon yellow mustard
heavy dash of salt and pepper

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, lemon,mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun.

Cranberry Lemon Sourcream Muffins

20 Dec

Part two of a very Cranberry Christmas!

These muffins go so fast when I bake them I usually bake up dozens. They freeze well and thaw quick enough to enjoy with your morning coffee for breakfast (lunch and dinner…)

I always over do the cranberries, but I like them tart. You could up the sugar to 1 cup if you prefer it sweeter.

It should be noted that you can substitute the lemon for 2 limes or 1 orange, depending on your tastes.

Lemon Cranberry Sourcream Muffins

Cranberry Lemon Sour Cream Muffins

1/2 cup sour cream
3/4 cup granulated sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
zest of one lemon
juice of one lemon
pinch of salt
1 teaspoon vanilla extract
½ cup melted margarine
2 cups frozen cranberries (Less here would be okay)

Preheat oven to 350°.

Mix the sour cream, eggs, sugar, and salt together in a large bowl.

Add the lemon zest, lemon juice, and vanilla extract.

Add the flour and baking powder and stir until well mixed.

Add the melted margarine and mix well qutil the batter is creamy. Add in the cranberries.

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

You can also use loaf pans or mini loaf pans but note that the baking time will be longer (Over 45 minutes.)

Cranberry Vanilla Bean Cake

12 Dec

Heather Shively from  shares her recipes with Shinddigz

Heather Shively from shares her recipes with Shindigz

I love the holiday season. The twinkle lights, snow men (soon I hope!), warm fires and cozy blankets, pretty packages, egg nog and delicious baked goods.

Not necessarily in that order and that is definitely not a complete list. But it is a start, and the fact that unfinished list has delicious baked goods means we are off to a great start.

As my passion for pumpkin faded, my craving for cranberry grew. And this is one of my favorite ways to quell that craving.

This cake is amazing, but has also been called amazingly tart so adjust the sugar accordingly. I have a tendancy to under sweeten my baked goods, just a fyi.

Cranberry Vanilla Bean Cake

3/4 cups white sugar
1 1/4 cup AP flour
1/2 cup butter, softened
2/3 cup milk
1 egg
2 teaspoons baking powder
pinch of salt
seeds from one vanilla bean
2 cups of fresh cranberries

In a large bowl, cream butter with sugar. Add egg and mix till creamy.

Add in the milk and mix well to blend.

Add the flour, baking powder and salt. Mix till blended.

Fold in the vanilla bean seeds and cranberries.

Pour into a greased pan.

Bake at 350 degrees till golden brown. 40-45 minutes or until a toothpick inserted in the middle comes out clean

Let cool completely.

Dust with powdered sugar and serve.

Recipe by Heather Shively, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.


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