Monday, April 15, 2013

How to cut a Pineapple

Every year when spring and summer roll around I really enjoy fresh pineapple and watermelon. However, they can be a pain to cut into. Here is how I cut my pineapple. First make sure that your pineapple is ripe. If it is very green then most likely it isn't ready. One way to test is pulling out the leaves on the crown. If they come out easily then you're good to go. If they don't budge then give your pineapple a little more time. 

Tip: Pineapples have splinters that feel like shards of glass. Seriously ,they hurt. Wear kitchen gloves or be extra careful when cutting with your bare hands. 

I always refrigerate after cutting. If you're looking for a great source of Vitamin C, pineapple is a great healthy way to go. I like to include fresh pineapple into my smoothies.

1. Put your pineapple in the refrigerator for about 30 minutes before cutting. Hold it upside down for about 30 seconds to get all of the sugar that has settled at the bottom of your pineapple to run back through to the top of the fruit.
2. Twist the crown off of the pineapple and set aside.
 *If you put the crown in soil, a new plant will grow*
3. Cut off the very top layer and the very bottom layer, about a quarter inch thick.
4. Cut off the skin on four sides of the pineapple as shown in the picture.
5. Once the pineapple is bare take a potato peeler or a paring knife and remove any of the remaining skin or little brown circles, they aren't the best tasting thing to eat.
6. Slice your pineapple now about an inch thick. To remove the core, take your paring knife and simply cut in a complete circle around dark center of your slice. Next just push it out and you are free to leave your pineapple in slices core free, or cut them into bite sizes.

Refrigerate and Enjoy! 

Wednesday, April 10, 2013

Buffalo Chicken Grilled Cheese

If you can't tell by now, I'm a fan of the buffalo flavor. I fell in love with this website that is completely dedicated to grilled cheese. I wanted to give credit where credit is due because that girl is awesome. Here is the link for the original Blue Buffalo grilled cheese recipe Grilled Cheese Social. I changed the recipe a little to fit my diet and taste preference. (I'm not blue cheese fan).

One loaf sliced French Bread
1/2 8 oz Fat free Cream Cheese
2 cans of 10 oz chicken (drained)
2/3 c Cheddar Cheese
Hot Sauce to taste
Ranch for dipping

1. Slice your french bread and butter one side of each piece. Make sure you're matching your slices so your grilled cheese will go together well.
2. Mix Cream Cheese and Cheddar Cheese in a bowl and spread both sides the non buttered side of your bread slices.
3. Mix hot sauce and chicken together.
4. Add chicken mixture to one side of the cheese slices.
5. Place the butter side down onto your skillet on medium heat.
6. Flip sandwich until it is grilled to your liking and the cheese is melted.
7. ENJOY or Dip in ranch for extra flavor.

Thursday, April 4, 2013

Salsa Chicken

I make this often when I need something to take to lunch for a few days. It is a fairly easy recipe and super college friendly because it is so cheap.

2-3 Chicken breast
1 can Cream of chicken soup (fat free)
1 jar of salsa (any size)
2 boil in bags rice
1 can black beans
1 tsp Cayenne pepper
Shredded cheese of choice for topping

1. Combine salsa and soup on medium heat in a medium sized pot.
2. Shred and season chicken and add to the pot with salsa and soup once it is cooked.
3. Boil your rice and rinse your black beans. Heat black beans in a small pot.
4. After your rice is cooked layer your combos. Rice on bottom, salsa chicken in middle, black beans and cheese on top. It is as simple as that. ENJOY!