Sweet and Zesty Coleslaw

The sweet of crushed pineapple combined with the zest of horseradish!  After a dinner date at Famous Dave's, my husband made a special request - copy their coleslaw!  My husband, the self-proclaimed coleslaw hater (and horseradish lover), LOVES this recipe.  I hope you do too.

Sweet and Zesty Coleslaw  

1 bag shredded cabbage for coleslaw

1 c shredded carrots

20oz can crushed pineapple, drained

Sauce:

1 c mayo

1/2 c sugar

3 T prepared horseradish (from a jar, with as few ingredients as possible - horseradish, vinegar, water should be about it)

1 t dijon mustard (I like Trader Joe's)

1 t ground white pepper

1/2 t salt

1/2 t celery seed

1/4 t garlic powder

In a large bowl, combine sauce ingredients and blend well.  Stir in cabbage, carrots and pineapple.  Cover and refrigerate at least 30 minutes, stir before serving.  

Serves 10-12.   

Pineapple Chicken with Black Beans and Rice

Here's a new favorite!  Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.

Pineapple Chicken with Black Beans and Rice

2-4 lbs BSCB (boneless, skinless chicken breast)

1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)

3 c rice, cooked according to directions

Cook chicken and steam rice according to directions.  I used my favorite Calrose with a dash of wild rice blend.

While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.

Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both.  We enjoyed a green salad on the side to round the whole thing out.  Yay for protein!

Pineapple Brown Sugar Topping

This is so amazing on ice cream, super quick to make, and doesn't require anything perishable.  It's a triple threat.

1 can (22oz) crushed pineapple in natural juice
1/4 c lemon juice
3 T dark brown sugar
1/8-1/4 teaspoon cinnamon

In medium saucepan, combine pineapple with juice, lemon juice, sugar and cinnamon.  Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is somewhat reduced, about 3 minutes.  Set aside to cool slightly.  Spoon 2-3 T worth onto vanilla ice cream, serve.

The original recipe is for banana splits, but the topping is amazing stand-alone.  IF you have bananas, and want to add them - more power to you.  They were yummy, but not necessary (and, unlike all other ingredients they have a shelf life).

Store any leftover pineapple yumminess in the fridge and reheat for later.  (Or dish it cold onto vanilla yogurt as part of tomorrow's lunch. mmm...

Apricot Gelatin Salad

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess.  It should, however, be enjoyed all the same:

Apricot Gelatin Salad 

1        5.5oz package orange or apricot jello

1        envelope plain gelatin or 1 small package jello

1        cup boiling water

1        20oz can crushed pineapple

1        8oz package cream cheese or cream cheese substitute 

1        15oz can apricot halves, drained & chopped

1        carton whipped topping, thawed & divided

¼       cup chopped pecans

In large bowl, dissolve gelatin in water.  Drain pineapple, reserving juice.  Add pineapple to gelatin. 

In food processor or blender, beat cream cheese and pineapple juice until smooth.  Combine with gelatin mixture.  Chill until set. 

Before serving, fold in apricots and whipped topping.  Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip.  It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.