During the summer, we make grilled pineapple so often that I don’t even think about the “recipe”. I don’t usually even bother to put it up on my weekly menu because it’s just one of those sides that I guess I assume every makes. Until, that is, I was talking to a group and friends and they looked at me like I had sprouted a second head. I guess not everyone serves grilled pineapple almost weekly!
Since I knew I had shared how to grill a pineapple before, I figured that I would just pull it up and share it in my weekly menu. That is until I took a look at what I originally posted and decided it needed quite a bit of updating. Let’s just say that my picture taking skills and sharing skills have greatly improved since 2012, which is when I originally posted it. Below is an updated version with pictures for your viewing pleasure 🙂
We were off this week and grilling quite a bit, so even though we had already had grilled pineapple once this week, I decided to do it again so that I could take some pictures. Given how much we like grilled pineapple, there were no complaints from my family!
Picking a ripe pineapple for grilled pineapple
Picking a ripe pineapple is key to a good grilling. You’ll want a fresh pineapple that is firm with gold to brown skin. The leaves should not be brown or wilted (if the leaves are brown and wilted it means that the pineapple is over ripe and starting to rot inside) The outside of the pineapple should smell like pineapple if you give it a whiff.
Before we begin, you’ll want to heat up the grill on high so that it will be ready for you.
Growing up we ate a lot of vegetables from our garden. One veggie I don’t remember growing or eating was Roasted Brussel Sprouts. I’m now wondering why? I think it was probably because no one liked them…I always thought they were mini cabbages that were bitter-tasting. Well, my perspective has changed over the last couple years as I have eaten them in several nice restaurants while traveling on business.
As I searched for a Roasted Brussel Sprouts recipe, I found some common recipes that include garlic, Parmesan cheese, salted and peppered, bacon, honey, and balsamic vinegar. I decided to go for the basic recipe, salted and peppered finished off with some Parmesan cheese. This basic recipe can be modified to add your favorite flavors or even use different oils to give a sweeter flavor.
A guest post from my friend Lynn
Calico beans are one of my favorites for summer holiday cookouts. These beans add that special something to the standard pork and beans. Of course, this calico beans recipe leads me back to my mom’s home town cooking. My mom is a wonderful cook and I enjoy making her recipes.
With Thanksgiving right around the corner I thought I’d re-share one of my family’s favorite recipes. Growing up, the only cranberry relish I ever had was the kind that came with the lines in it (otherwise known as “canned”!) which I really didn’t like. When Mike and I started dating I was hesitant to try his grandma’s relish. To be honest, it was quite a few years before I actually tried it. When I think back on all the years of yummy goodness that I missed….
This has become one of our family’s favorite and it’s so easy to make (and freezes really well!) that I always make sure to keep it in the freezer so I can serve it regularly with our dinner. Every time I make it I think of Granny, who is no longer with us, and it bring a smile to my face. Hopefully your family will enjoy it as much as mine does!
These Rosemary Garlic Mashed Potatoes are our go to mashed potato recipe (when I’m not using a dehydrated bag that is 🙂 ) These potatoes freeze and re-heat really well so I make a large batch and portion up what we don’t eat in freezer bags. When you’re looking for quick sides to pull out this is a great one.
If rosemary or garlic isn’t quite your thing, you can modify this recipe to fit your family’s taste.
Rosemary Garlic Mashed Potatoes
- 2 lbs red potatoes
- 1 stick butter
- 8 oz cream cheese
- Rosemary (fresh or dried)
- Garlic (fresh or dries)
- Salt and Pepper
Wash and quarter potatoes. Bring to boil and cook until they are pierced easily with a fork. I prefer to boil them with the skins on and then peel them off afterwards. If you prefer, peel potatoes prior to boiling.
Once potatoes are boiled, peel the skin off and add to mixing bowl. With this recipe it doesn’t matter if there is still some peel left, in fact I purposely leave some of the peel on so that it’s visible in the finished potatoes. Using a mixer, mix potatoes on low to medium speed until they are mashed but still lumpy. Of course, if you prefer you can use a hand masher as well.
Finely chop rosemary and garlic. When chopping rosemary you will want to pull the leaves from the stem and chop those, discarding the stem.
Add half of your prepared butter, cream cheese, garlic, rosemary, salt and pepper to mixture. Add the balance of ingredients as necessary to achieve your desired consistency and taste. If the potatoes seem a little thick you can add milk sparingly. Do not over beat potatoes.
When warming up in the microwave I usually add a little butter as well. And there you have them – Rosemary Garlic Mashed Potatoes.