Brown Sugar-Glazed Pineapple

My mom and I like pineapples just the way they are. It's like...Mother Nature's Dessert. (Booo, cheesy choice of words!) But Michael has always loved this kind of pineapple--ever since he first tasted it with a birthday dinner at the drooly-wonderful Tucano's (that place is meat heaven).

So for this last birthday dinner, I wanted to make sure the pineapple made an appearance (along with the salmon and mushrooms and rice, my last two posts).

Oh, and I like pineapple prepared this way, too. Especially since I didn't follow a recipe (makes me feel proud of myself as if I invented the whole idea).

Brown Sugar-Glazed Pineapple

printable version

1/4 cup packed brown sugar

2 TBS melted butter

1 - 2 cups fresh pineapple chunks

Heat an indoor grill (you may use a broiler pan if you need to--it's NOT the same effect, though).

Place pineapple chunks on a paper towel; they don't have to be completely dry, but it's easier if they're not too wet.

Stir brown sugar and butter together. Coat pineapple chunks in sugar mixture and place on grill.

Grill for 5-10 minutes, according to preference, turning the chunks as necessary for even grilling. Serve hot.

I pour the collected grill drainage over the pineapple chunks again in their serving dish to reinforce the glaze, so to speak... :)

Sauteed Mushrooms

I know this isn't really something anyone needs a recipe with, but I like having a recipe to at least give me an idea of amounts.

Sauteed Mushrooms

printable version

2 TBS butter

8 oz. small fresh mushrooms (I used blanc, but it's really just a preference thing)

1 TBS lemon juice

1/4 tsp salt

1/8 tsp black pepper

Melt butter in a skillet. Add lemon juice, salt and pepper. Stir in mushrooms (don't let them overlap much or they won't brown as well). Stir mushrooms about 5 minutes or until tender. If necessary, simmer, uncovered, until the liquid has evaporated.

Salmon Pesto Mayo

Before you gasp in disgust, let me inform you: that salmon is supposed to be green. I'm sorry--I tried to take a flattering picture, but the lighting just disagreed with my camera. And...heh heh, the avacado got away from me when I tried to place it artistically to the side...(and trust me, the avacado did fit in with the meal--it went with a side dish).

This was the most delicious salmon I have ever tasted in my life. In my life. And I made it! Me! Ha, I call myself a chef for fun with this blog, but whoa, this was some magic gourmet coming from my kitchen. Oh yeah, and guess what, it was easy. But don't tell everybody that because I'm still impressed with myself.

Salmon Pesto Mayo

printable version of this deluxeness

4 5-6 oz. fresh or frozen skinless salmon fillets (or one gigantic fillet, it doesn't matter especially)

1/4 cup mayonnaise or salad dressing (use mayo--and I'll admit, when I first read the title, I thought it was something fancier than mayo and pronounced it "My-o" and thought "ooooh")

3 TBS purchased basil pesto (I bought a little package of dry mix)

Shaved Parmesan cheese (optional--I totally forgot about it)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish.

2. Place fish fillets on the GREASED unheated rack of a broiler pan, tucking under thin edges.

Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch thickness or until fish begins to flake when tested with a fork. (If fillets are 1 inch or more thick, carefully turn once half-way through broiling).

3. Meanwhile, for topping, in a small bowl stir together mayonnaise and pesto. Spoon mayonnaise mixture over fillets. Broil about 1 minute more or until topping is bubbly. If desired, garnish with shaved Parmesan cheese.

It was quick (SUPER quick--under 10 minutes, I'm sure) and easy and SOOOOO good!!!!!

Special thanks to my fabulous cookbook, Better Homes and Gardens. At least I think that's the cookbook I used.

I served rice with the salmon. It's not really worth a recipe spot, but I'll tell you how it was special: Brown rice cooked traditionally with a sprinkling of cinnamon & sugar. Topped with fresh avacado and sauteed mushrooms. Isn't that weird? It was extremely delicious. The flavors blended into a sultry, divine dish. I don't even know how I got the idea--it kind of worries me sometimes what recipe ideas I get, so I'm just glad this worked. I don't know why I felt so sure about going on with it, but I'm just glad.

Sour Cream Sugar Cookies

(I love these stackable racks! Sorry the frosting is sort of an unappetizing peachy color...we wanted something different from the typical, and with all those colors in the rainbow to choose from, we thought this was a good idea. Well at least it doesn't taste different from pink frosting.)

I have a teensy (pretty unexciting) confession...I have always really liked store-bought sugar cookies. Mmm, they're the perfect texture, the perfect flavor. I have a hard time not eating too many at once, to say the least.

And the other half of my confession: I have always really hated homemade sugar cookies. Seriously. They're gross. They're pretty much ALWAYS too hard, crunchy in a bland way, and just plain stupid. Cookies should be yummy.

*ahem*

So now I have some repenting to do, because apparently all those poor people making sugar cookies either liked them that way or didn't have the right recipe. As part of my repenting process, I'm sharing The Right Recipe. It's as good as storebought. :D (Who says that when sharing recipes?)

(And sure, it's probably better...if you care...)

Sour Cream Sugar Cookies

(from Michael's family)

printable version

2 cups sugar

1/2 cup margarine (or shortening)

1/2 cup butter

Cream first three ingredients together. Now add:

3 eggs

1 tsp vanilla

1 cup sour cream (~8 oz.)

5 cups flour (with high altitude, you may need more)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Roll dough onto a floured surface--remember to flour the rolling pin and your hands, too. :)

Spread dough to about...1/2" thick. Cut shapes with cookie cutters or a small cup...place on ungreased cookie sheet.

This is a dough that works fine with re-rolling the scraps. I used every last bit!

Bake 10 - 12 minutes at 350*.

Michael and I don't think they're quite perfect until they've got some FROSTING on them.

And then they're so perfect that I hog the whole tupperware of 60+ cookies to myself (like right now--I'm NOT lying--the tupperware of cookies is in my lap. There are 10 left. Ender started to eat one and decided he didn't like having frosting on his hands. Michael has eaten, oh, something like 6 or 8 cookies. And I haven't given any to the neighbors yet...I keep telling myself I should...really, no wonder I'm not losing inches at my waistline...)

Wow. That's embarrassing. 60+ cookies? Where have they gone?!