Grilled Pineapple

Directions:
1 fresh Pineapple
1/4 t. Honey
3 T. Butter, melted
Spoonful of brown sugar

Instructions:
Cut off the top and bottom of the pineapple and hack lengthwise into eighths.  Trim off the middle core and outside prickly side.

Mix honey and butter and place pineapple into marinade.  Marinate for however long you think is appropriate. Sprinkle brown sugar just before grilling.


Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Usually takes about 20 minutes.

Chicken Salad on A Log

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

Wegman's Pasta Salad

This recipe came from some worker at Wegman's. I tried it and, as always, was impressed with Weggies! Grilled veggies (about 2-2.5 cups) 1 pound Chellentani pasta Wegman's Parmesan Italian Dressing Grill up some veggies (I used peppers mushrooms and zucchini). Boil one pound of pasta. Drain and rinse. Mix veggies into pasta. Add Wegman's Parmesan Italian Dressing to taste. Refrigerate to let the flavors blend. Kait Smith

Creamy Fruit Freeze

Creamy Fruit Freeze
4 C berries or roughly diced fruit
1 C sugar
1 C heavy whipping cream
Combine fruit and sugar in a food processor and process until smooth.  Reserve 1 cup of the puree (store in fridge until ready to use).  In a mixing bowl, whip heavy whipping cream until soft-medium peaks form.  Gently fold into the remaining puree just until combined.  Place in a freezer safe container and freeze until firm (about 2-4 hours).  Scoop into bowls and serve with remaining puree and extra berries if desired.  Serves 6 small servings.
(* from Our Best Bites) 
(I only added a little bit of sugar)

Asparagus Beef Bundles

Asparagus
Creamy horseradish
Thinly sliced roast beef

* Cut off the top 4ish inches of the asparagus. Put them in a pot of boiling water until water turns emerald green (this usually takes about 5-10 seconds). Spread creamy horseradish on roast beef and roll asparagus up in it. Serve chilled and enjoy!

Emily

Pico de Gallo and Guacamole

Pico De Gallo

Ingredients:

Yellow or red onions

Roma Tomatoes

Cilantro

Jalapenos

Lime

Salt

1. Dice up onions.

2. Dice up an equal amount of tomatoes

3. Grab a bunch of cilantro- equal in quantity to the tomatoes and chop finely.

4. Slice 1 or 2 jalapenos in half.  With a spoon scrape out the seeds and dice the jalapeno very finely. 

5. Dump all the the onions, tomatoes, cilantro, and jalapeno into a bowl.

6. Slice a lime in half and squeeze juice from half a lime into the bowl. 

7. Sprinkle with Salt and stir together, taste and season again as needed. 

Eat and enjoy!

For the Guacamole- 

1. Halve 2 avocados lengthwise and remove the pit and scoop out the deliciousness onto a plate.  

2. Sprinkle salt of the the avocados and mash with a fork until it's the consistency you want. 

3. Throw on a big pile of Pico de gallo

4. Stir gently

Eat with Tortilla Chips :) 

~ Eliza
* From The Pioneer Woman Cooks

Pizza Bites

2 recipes pizza dough
8 oz. block mozzarella cheese
4-6 oz. thin sliced pepperoni
2 tsp. Italian seasoning
1/4 C. olive oil
3 Tbsp. grated Parmesan cheese
Pizza or marinara sauce

Prepare pizza dough and chop pepperoni. Cut block of mozzarella into 48 cubes.
Preheat oven to 400 degrees and grease three pie pans. Spread a thin layer of sauce on bottom off each pan.
Pinch off walnut sized pieces of dough. In each dough piece, place a few pieces of pepperoni and a cube of cheese. Seal and pinch the dough around the meat and cheese and place seam side down in a pie pan.
Repeat, placing about 16 dough balls in each pan .
Once assembled, combine oil and spices and brush over the balls. Sprinkle with Parmesan cheese.
Bake for 16-20 min. Dip in leftover pizza sauce.

Basic Pizza Dough
(double to do a whole pizza bite batch)

1 pkg active dry yeast (or 2 1/4 tsp. loose yeast)
1 C. warm water
1 Tbsp. olive oil
1 tsp. salt
2 3/4 C. flour

Combine yeast and warm water, stir to dissolve.
Add oil, salt, and flour. Stir to combine.
Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine- until dough is smooth and elastic (I just used my Kitchen Aid mixer with dough hook attachment).
Place dough ball in a greased bowl, set in a warm place, and allow dough to rise until doubled, approximately an hour.

~K.F.