Easter Surprise Mini Bundt Cakes

Chocolate mini bundt cakes frosted with a delicious chocolate frosting then filled the holes with mini Easter eggs – kids and kids-alike would absolutely love these. Plus, they are already in individual sizes. 

Easter Surprise Mini Bundt Cakes 1

As I’ve told you, I love anything cute related to Easter that’s why I’ve made these little cakes. And just because I’d also want to use the mini Easter eggs I got, I decided to make another batch of the little cakes with a little surprise. Not only kids will love them, but kids-alike, too. 😉

I was planning to make something like bird’s nests. I imagined these little cakes to have that chocolate frosting that looks like a nest and topped with mini Easter eggs… but I was so lazy to take out the piping tip and decided to do the old school type of frosting which is just to pour the chocolate frosting over the cake. I’ve thought of placing chocolate sprinkles all over the frosting, but it is not as easy as I thought. Well, maybe just because I am not that patient to carefully cover them with sprinkles. I did sprinkle the sprinkles. For what reason not to sprinkle them if they are called sprinkles? So I sprinkled the sprinkles all over the floor, too. Ooopppsss!

Easter Surprise Mini Bundt Cakes 3

These cakes are simply chocolate cakes baked in mini bundt pans (well, because they are cuter) then frosted with chocolate (of course!) and lastly, I placed mini Easter eggs inside the hole up to the top. When you slice the cake…. Tada! You’ll find cute little eggs inside. I gave out some to the daughters of my new colleague, to my cousin and her colleague, too. They all loved them.

Easter Surprise Mini Bundt Cakes 2

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Easter Surprise Mini Bundt Cakes

  • Servings: 10-12
  • Difficulty: easy
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Ingredients: Easter Surprise Mini Bundt Cakes 2

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the chocolate frosting & topping: 

  • 150g semisweet chocolate chips or baking
  • 2 teaspoons cocoa powder
  • 3-5 tbsp butter, softened
  • Chocolate and colored sprinkles
  • About 8 mini Easter colored eggs for each cake

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the chocolate frosting & topping: 

  1. In a heatproof bowl, add semisweet chocolate. Melt in a microwave, stirring and mixing every after 15 seconds interval.
  2. When melted, add cocoa powder and mix.
  3. Add in softened butter 1 tbsp at a time, mixing after each addition. Add more butter until you get your desired consistency.
  4. Frost the cooled and inverted mini bundt cakes. Add sprinkles all over the frosting.
  5. Fill the hole of the cake with mini Easter eggs until you get to the top.

Now, enjoy the cakes!

Easter Surprise Mini Bundt Cakes a

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Creme Egg Lava Cakes

Super soft chocolate mini bundt cakes topped with hollow chocolate eggs with homemade creme filling. The creme filling flows over the cake so it serves as frosting, too. 

Creme Egg Lava Cakes 1

Since I started my blog, I’ve always wanted to make something for Easter. I don’t celebrate it, but I love how adorable and colorful things are most especially those tie-dyed eggs, creme eggs, mini chocolate eggs, bunnies… The first thing that made me curious was creme egg. I thought, “what? egg and chocolate? how come?” I never Googled about it – how it’s made or what it’s made of.. until recently.

Unfortunately, the store I went to ran out of creme eggs. Well, except for a box with 1 large egg + 1 creme egg. I needed more. I got Cadbury eggs, but without the ‘creme’. So I had to do something. I made the creme egg filling, but again, I overdid it. I think I put too much milk, that it looked like a frosting. So I thought I’d name these cakes ‘Creme Egg Lava Cakes’. Another disaster that turned into a sweet and delicious ending that everybody will love, most especially kids.

Easter Eggs

The creme filling is made up of light corn syrup, powdered sugar, butter and salt. Part of it is separated for the ‘yolk’. I broke the hollow chocolate eggs in half and filled the insides with white then yellow. I placed the broken halves on top of the cakes so the filling flows over the cake. Well, not all sides, but I drizzled some frosting on the cakes as well. The chocolate cake is so soft that I could fit the entire thing in my mouth. 😀 Also, the cake is not too sweet so the creme egg topping goes very well with it.

Creme Egg Lava Cakes

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Creme Egg Lava Cakes

  • Servings: 10-12
  • Difficulty: easy
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Ingredients:

Creme Egg Lava Cakes

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the glaze and creme egg: 

If you have creme filled chocolate eggs, then no need to trouble yourself by making the eggs. You can use the frosting and just top them with the store-bought creme eggs.

  • 10-12 non-creme filled / hollow chocolate eggs, regular or medium size
  • 2 tbsp butter, sofetened
  • 1/4 cup light corn syrup
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup powdered sugar
  • 1/2 tbsp milk (more, if needed)
  • Yellow food coloring

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beta until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the glaze and creme egg:

  1. In a bowl, add softened butter, light corn syrup, vanilla extract and salt. Beat until well combined.
  2. Add powdered sugar. Mix until combined.
  3. Add 1/2 tbsp milk and mix again. Add more if needed, making sure not to make it too runny.
  4. Take about 1/4 of the mixture and add yellow food coloring.
  5. Break the hollow chocolate eggs into half (like you are breaking them to make scrambled eggs, haha). Fill both first with white then yellow. Do with 10-12 egg hollow chocolate eggs and set aside.

To make the creme egg lava cakes: 

  1. Invert the cooled mini bundt cakes into a plate.
  2. Drizzle with white and yellow frosting.
  3. Add creme egg and tilt a little so the creme filling with flow.

Note:

If you have creme-filled chocolate eggs, then skip instruction #5 for the glaze instruction. You can just frost and top with your store-bought creme eggs.

I hope you like these little cakes. Have a wonderful day!!

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Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.)
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use stick blender. (I tried using food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with buns.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.

For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk (for egg wash)

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

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March 2017 Share and Inspire Others! -Chocolate – Anything Chocolate

I have joined Esme in her March 2017 Share and Inspire Others with the theme “Anything Chocolate”. Check out her post for some delicious recipes with chocolate. 😛

Thanks, Esme! ❤

The Recipe Hunter

march-share-and-inspire

Yes, I am early again in releasing this month’s entries, but I just cannot wait for 3 more days before sharing this with you all.

BLOG thank you to all participants who shared their most delectable and wonderful Chocolate – Anything Chocolate recipes with us.

Bloggers and friends, I present you with our March 2017 Share and Inspire Others! – Chocolate – Anything Chocolate Recipe Exchange

Remember to check out my blog as the new theme for April will be released on the 1st of each month.  Please spread the word to your followers and their followers and so forth and so forth, have them follow The Recipe Hunter and then join in these fun and exciting monthly Share and Inspire Others! Recipe Exchange events.  I ♥ it, as I learn so much from you all.

I would also like to take this opportunity to invite one and all of my followers and also new followers to…

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Silvanas

Cookie sandwich fully coated and filled with buttercream, then coated again with nut-biscuit crumbs. A frozen treat that so sinful, you’ll find yourself asking for more. 

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So imagine a meringue cookie sandwich with buttercream filling and coating, then again coated with nut-biscuit crumbs…

I know, I know! It’s sinful, yeah?

I’ve heard rumors about this frozen dessert, but I was afraid to make my own to the painful fact that I always burn meringue cookies. I found out that a new found friend was selling these cookies, so I purchased some. Considering that I LOVE meringue, there was no question asked – I instantly loved it and promised myself that I will also make my own.

So… tadaaaaa!

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This is so heavenly – the buttercream filling and coating with the melt in your mouth meringue cookies – PERFECT! I just had to keep myself away from the fridge so I don’t finish all in one sitting. 😛

Be happy that I didn’t finish everything so I could bring some to Angie’s Fiesta Friday #159 where Zeba and I are co-hosting. So what are you waiting for? Get ready to link up! 😉

Happy Fiesta Friday! 

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Silvanas

Ingredients:

For the meringue cookies:

  • 2 ¼ cups cashew nuts
  • 6 egg large whites
  • 1 tsp cream of tartar
  • ½  cup white sugar

For the buttercream:

  • 1 cup salted butter, softened to room temperature
  • ¾  cup powdered sugar
  • ¼ cup milk (I used fresh milk)

For the crumb coating:

  • ½ cup ground Marie biscuits
  • Reserved grounded cashew nuts from making the meringue cookies

Instructions:

To make the meringue cookies:

  1. Preheat oven to 300 F. Prepare a baking sheet lined with parchment paper. Set aside.
  2. In a food processor, place cups of cashew nuts. Pulse until finely grounded. Set aside.
  3. In a bowl, add egg whites and cream of tartar. Beat until frothy. Gradually add white sugar and beat until stiff peaks form.
  4. Gently fold 1 ¾ cup of the grounded cashew nuts. Reserve the remaining.
  5. Transfer the meringue into a piping bag and pipe mixture on the baking sheets forming an oval shape.
  6. Bake for 20-30 minutes or until the meringue cookies has turned lovely golden brown.
  7. Remove from the oven and let them cool completely. Once completely cooled, gently lift the meringue cookies from the baking sheet. Make sure not to stack them as they will stick. Set aside while making the buttercream.

To make the buttercream:

  1. In a bowl, add softened butter. Beat until creamy.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Lastly, gradually add the milk. (If you think the milk is not enough, you can add little by little.)

To assemble the Silvanas:

  1. In a bowl, mix the remaining ground cashew nuts and Marie biscuits.
  2. Take 1 meringue cookie. With the flat side facing outside, spread buttercream on the other side. Place another meringue cookie on top of the buttercream (again, with the flat facing outside), making them look like a sandwich.
  3. Cover all sides with buttercream and coat the wafers with the crumb coating.
  4. Do the same with the others.
  5. Chill in the fridge or freeze before serving.

Source recipe: Silvanas by My Style Recipe

Have a fabulous weekend!

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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Grilled Pineapple Salsa

Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Healthy Ranch Dressing

Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 

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Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.

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Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.

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I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

Ingredients:
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
 Instructions:
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.

Notes:

1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉