Mai Tai Tiki Popscicles (Adult Version)

With summer upon us, and especially with the heat here in Florida, a refreshing homemade popscicle sure makes for a great snack.    I made these for Father's Day and the Adults loved them.   I altered the original recipe somewhat to accomodate what I had on hand and they came out great!  This recipe can certainly be done without the liquor in it and would taste just as delicious.  Keep in mind, too much liquor in these popscicles will not allow the liquid to freeze so it's best to just stick with the bare minimum on these.  The picture that I took of them, didn't actually turn out with my cheesy camera, so I took used the stock photo of them.  They came out really cute!!!

MAI TAI TIKI POPSCICLES

Coconut Colada Layer

1 container Fat Free piña colada or Key lime pie yogurt

1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon coconut rum

Mango Mai Tai Layer

1 cup frozen mango cubed

3 tablespoons sugar
¾ cup mango nectar, chilled
4 tablespoons coconut rum
1 tablespoon Orange Liquor
1 tablespoon Amaretto liquor
1  tablespoons fresh lime juice

Step One

In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among eight 3-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.

Step Two

Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.

Step Three

When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Jerk Chicken Casserole

Being of hispanic decent, culturally, I usually make alot of spanish food.  I've been branching out in to different flavors and cultures and experimenting with a few recipies.  Here's a great one that was a big hit for the family.  Jerk Chicken Casserole.  While making this, my kitchen smelled AMAZING!  It has a sweet and slightly spicy blend of flavors.    The spice rub is what makes all the difference.  Hope you enjoy.  Let me know if you make it!

Jeanine

Jerk Chicken Casserole

1 1/4	teaspoons salt
1/2	teaspoon pumpkin pie spice
3/4	teaspoon ground allspice
3/4	teaspoon dried cumin
1/4	teaspoon ground red pepper (cayenne)
6	boneless skinless chicken thighs
1	tablespoon olive oil
1	can (15 oz) black beans, drained, rinsed
1	can yams or sweet potatoes
1/4	cup honey
1/4	cup lime juice
2	teaspoons all purpose flour or cornstarch
2	tablespoons sliced green onions (2 medium)

1. Heat oven to 375°F. Spray (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, cumin and red pepper. Rub mixture on all sides of chicken. In a nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2.  In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch/flour; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut  and sweet potatoes are fork tender. Sprinkle with green onions.

This is a mild jerk chicken.  You can certainly add more red pepper or scotch bonnet peppers to add more heat according to your taste.  I paired this with some Garlic Parmesean Couscous and it went great!

Easter Dinner Leftovers??

Have Easter Dinner Ham leftover?  Here's a tip on how to use it up.

Ham Breakfast Hash

2 cups - Chopped Ham
1 pkg -   Frozen Hash Browns (thawed)
1/2 cup - Onions
1/2 cup - Green bell pepper
Salt and Pepper (to your liking)
I use our latin Adobo but you can certainly use Cajun seasoning or whatever you prefer.


Saute onions and green pepper in 2 tbsps of Olive Oil till soft, add hash browns and chopped ham.  Cook until golden brown.

Serve with fried egg, poached egg or scrambled egg.  Makes a great quick brunch!

Recipe for Shrimp and Shells

One of the things that inspires me, (besides my family) is cooking for my friends and family.  I love trying out new recipies and I always ask for either a "thumbs up or thumbs down" and whether I should add it to my recipe box or not.  Here's one of the recipies that I got a definite "thumbs up" from the hubby.   He's a big seafood fan, I'm not but I do enjoy making seafood dishes for him. 

SHRIMP And SHELLS

Ingredients:

1 lb     Pre-cooked deveined shrimp
1 cup  Chopped yellow bell pepper
1 cup  Chopped orange bell pepper
1 container Grape or Cherry Tomatoes
1 cup  Chopped Scallions (green onions)
1 cup  Corn
2 tbsp Olive Oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp Dried Oregano
2 tbsp Dried Dillweed
1 tsp   Garlic Salt
1 cup  Sour Cream
1 cup  Mayonaise
1 lb     Shell Shaped Pasta

Dressing:  Mix Mayo, Sour Cream, garlic salt, salt, pepper, olive oil, oregano and dillweed in a separate bowl.  Cover and refrigerate.  Meanwhile, boil pasta as instructed on box.  Once pasta is done, drain, let cool for about 15 min.  Once cool, add chopped peppers, scallions, corn, tomatoes and shrimp.  Add dressing (mayo mixture) and fold together.  This is served cold.  Place in airtight container in the refrigerator for 2 hrs or best overnight.  This can be made a day ahead. 

You can certainly substitute the shrimp for crab, lobster or even chicken if you're not a seafood lover.