Pineberry

What do you get when you cross a strawberry and a pineapple? A pineberry, of course.
This designer fruit -- a hybrid that looks like a white strawberry with red seeds, but which allegedly smells and tastes like a pineapple -- will be sold in 45 Waitrose supermarkets across the U.K. for the next five weeks while they're in season, ABC News reported.

About seven years ago the pineberry was taken from its native South America and grown commercially in glasshouses by the dutch, ABC reported. Like strawberries, they're green until they ripen, but instead of turning a deep, juicy red, these fruits turn white, like they've been attacked.

Slashfood Tweets

Slashfood Tweets

January was the last time I blogged?!? I can't believe it. Well, yes I can. My days and nights are so full of work and no time to do my favorite things, post new recipes,share new dining spots, and I don't have time for needlepointing. I had a goal to finish  a belt I am doing for one of my sons- to finish it by Mother's Day- since I started it over a year ago.
I do have one interestingly simple picture of a lasagne- you can make them per person!

Ingredients:

1 package of wonton wrappers 

¾ cup freshly made pesto - you can use spinach, cilantro or basil!

1 cup marinara sauce 

¼ cup shredded mozzarella cheese

1 tablespoon toasted pine nuts

1 teaspoon dried oregano

freshly ground pepper 

Instructions:

Preheat oven to 350° F.  Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.  

Layer the lasagna stacks by strarting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.  Add another square of pasta and repeat.  You don't need much marinara sauce at all on each sheet and you can even skip every other layer for the pesto.  It's up to you. Repeat layers until you have used 12 squares for each stack.  Top with marinara, some pesto and a sprinkling of the mozzarella.  Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.

If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving. You can also freeze them!

Super bowl food picks

Thinking about hosting a Super Bowl party? Or, plan on watching ND blow out 'Bama? I admit, that will be a tough one, but who knew that Nebraska would lose to Georgia! Or Northwestern would beat  Mississippi State!  Here are some suggestions for you super party! More surprises are in store on game day! Happy New Year friends!

Wings, salads, ribs, sandwiches, chili, dips/salsas, brownies, cookies-

Burgers

More Burgers

chicken fingers

Duh

stuffed potatoes

Homemade Pizza

Sweet Potato Dip

Peanut Butter Bar

What did you do on Christmas vacation?

Boy, I sure tried to get some sound sleeping under my eyelids but knowing that it will end soon in a few days - I'm forcing myself to go to bed earlier- but I LOVE STAYING UP LATE AND WATCHING MOVIES OR MAKING MY OWN MOVIES.
Been spending most of my time visiting my sister, I had to take a day off to make various important calls regarding her care. And then, I decided to visit our first granddaughter and took friend +Cheryl with me. After we left, we took in a stop at Bittersweet cafe. That was my Christmas vacation outing and it was splendid. We both had eggplant soup ( now I'm searching for an eggplant soup recipe) that was so delicious. Cheryl went on to have a small sandwich and a beet salad. Bittersweet's ambience, and gentle music and just plain cozy atmosphere took the two of us away from Chicago to a far off place. Wherever it was!

Our new Granddaughter, Quinn Allison

I had to sneak in these beautiful popovers made by George for our New Year's Eve dinner- George says, it's all in the pan!

And below, is the eggplant soup and delicious beet salad from Bittersweet Cafe!

Lemon Meringue Jar Pies

I found a book on Handheld pies and was surprised to find more than just fruit pies. In the book there is also a chapter on jar pies- I love Lemon Meringue so I gave this a try-

Store bought pastry crust or 1 batch of Graham Cracker crumb crust

6 T unsalted butter

2/3 c granulated sugar

1/2 c fresh lemon juice

5 eggs; separated

2 T lemon zest

3 T heavy cream

Line 8 1/2 pint jars with pastry as directed for single crust . Refrigerate for at least 30 minutes and up to 2 days.

Preheat oven to 400. fit a piece of parchment paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a baking sheet, place in a warm oven and bake for 10 minutes. Remove from the oven, lift out the weights and parchment and return the jars to the oven and continue baking until the pastry looks dry and is golden, about 5 more minutes. Remove from oven and cool completely before filling.

Or may also use a crumb crust instead! Line the jars with crumb crust , and bake in a preheated, 400 degree oven for 15 minutes.

Meanwhile, place a fine-mesh sieve over a bowl. In a heavy saucepan, melt the butter over medium hat. Remove pan from heat and whisk in the granulated sugar, lemon juice, egg yolks, whole eggs, lemon zest, cream and salt. Return the pan to medium low heat and cook, stirring constantly, until mixture ha thickened. 7-8 minutes. Remove from the heat and strain into a bowl. Cover with plastic wrap, pressing the wrap diretly over the surface of the mixture and refrigerate until well chilled at least 2 hours or up to 1 week.

Shortcut- us store bought lemon curd.

 Remove curd from refrigerator and spoon 2 T into each jar. Top with meringue which you have already made and spread to the edges to seal the curd. Bake the pies until meringue just starts to turn brown, about 5 minutes. Remove from oven and cool then serve. These pies will keep for up to 2 days in the refrigerator. They cannot be frozen.

Chicken Pot Pie Cupcakes

from Pillsbury.com

These really turn out just the way they look! You have to be careful the filling doesn't ooze out all over the bottom of the tine- very difficult when trying to remove!

1

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2

cup Green Giant® frozen mixed vegetables, cooked

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet

1

tablespoon butter, melted

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
4. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.