Browsing Category: recipes

Glazed Pineapples and Teriyaki Burgers| WWYD

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

I’m a day early, but I thought I’d shared this month’s What Would You Do (with pineapples) today because tomorrow will be Welsh Wednesday!

But, to start off with a story. I had needed to buy a pineapple this weekend for the What Would You Do. But, earlier that week, my sister’s fiancee randomly bought her a pineapple…it was some sort of joke. But, it was perfect timing! Of course, he stayed for dinner to reap the benefits of his gifted pineapple!

Since it’s been getting to be grill season, I was wanting some Tucanos pineapple…Man, it is to die for!!!! So, I decided to make some Tucanos inspired glazed and grilled pineapple…and what pairs better with grilled pineapple then grilled Teriyaki burgers? So, we all made a hullabaloo about dinner: dad grilled the burgers, mom and I made potato salad, I fixed up the pineapple, my sister made some Tucanos inspired Brazilian limeades, and my mom made Root Beer cupcakes for dessert! It was the perfect dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

[ctt title=”Enjoy some #tucanos inspired brown-sugar glazed pineapples with teriyaki burgers! @themorrelltale” tweet=”Enjoy some #tucanos inspired brown-sugar glazed pineapples with teriyaki burgers! @themorrelltale” coverup=”x8jcU”]

Glazed Pineapples
Recipe Type: Burgers
Author: Tayler Morrell
Prep time:
Cook time:
Total time:
Tucanos inspired brown-sugar glazed pineapples.
Ingredients
  • 1 pineapple
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 3-4 tablespoons butter
Instructions
  1. Cut and core the pineapple into sliced circles.
  2. Mix the brown sugar and cinnamon in a bowl. Dip both sides of the pineapple slices in the mixture.
  3. Melt the butter in a small pan and pour the rest of the brown sugar and cinnamon in. Stir until it is fully melted. Add more brown sugar and cinnamon to taste. If you like a thicker glaze, use only 2-3 tablespoons of butter. If you like a thinner glaze, add more butter to taste.
  4. Grill the pineapple and place the glaze on the top. Flip and do the same to the other side.
  5. Once it has the golden-brown look of caramelization, it is finished. Eat as a side, or as a topping on a Teriyaki burger.

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Tucanos Inspired Brown-Sugar Glazed Pineapples. Paired with Teriyaki burgers, with a side of potato salad, fresh veggies, and a dessert of Root Beer cupcakes. The perfect early summer Sunday dinner!

Fair warning: it will be super messy! But then again, it kind of was my fault because I bought the cheapest, store-brand buns…and they were tiny compared to the pineapple and the burgers!! Oops!

But, it was absolutely delicious, and everyone loved their dinner…all of the components!

What is your favorite way to eat pineapple?

Tayler signature

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Flavors of Ireland

I don’t have any Irish blood in me. I know. Shocking. But, I still like Ireland, Irish music, culture, and food. And potatoes…but then again, I’m Idahoan.

So, when I saw Margaret M. Johnson’s Favorite Flavors of Ireland, I was excited to look through the recipes!

Margaret M. Johnson's new cookbook, Favorite Flavors of Ireland, portrays seasonal recipes that are native to Ireland.

** I received this book free from Ambassador International in exchange for a review. All thoughts and opinions are my own.**

I loved flipping through this cookbook–it is very bright and vibrant. Johnson made sure to include a ton of pictures of not only food, but also the food culture of Ireland. It was so fun to take a step into a culinary tour of the seasons of Ireland. I have been to Dublin (for about an hour or two in between flights) and was a bit reminiscent. The book also introduces not only Irish-unique ingredients, but also Irish words and phrases. As someone who speaks Welsh, I was very excited to try my hand at Irish Gaelic.

Margaret M. Johnson's Favorite Flavors of Ireland

However, I was a little intimidated by trying any of the recipes because a lot of my family is picky and wouldn’t be interested in many of the recipes. Lamb was a no, mushrooms were a no, tomatoes were a no, fish were a no, duck were a no. But, I finally decided on their Creamy Cauliflower Soup (I have been on a Zupas’s Wisconsin Cauliflower Soup craze).

On the top of the recipe page, it says, “Soup…has been a staple in the diet of the Irish people for many centuries, so essential that the late food writer Theodora FitzGibbon declared, ‘Irish people will eat soup at every meal both winter and summer.’ Safe to say, you’ll find a delicious soup on every menu.” We all love soup, so, it seemed like the safest bet…but, I would have to “pretend” that it didn’t have any potatoes, because my youngest sister hates potatoes!

Margaret M. Johnson's new cookbook, Favorite Flavors of Ireland, portrays seasonal recipes that are native to Ireland.

Margaret M. Johnson's new cookbook, Favorite Flavors of Ireland, portrays seasonal recipes that are native to Ireland.

This soup was very easy to make, and reminded so much of the Leek and Potato Soup I make every year for St. David’s Day. I used Kerrygold Irish Dubliner cheese (and oh my gosh, it was so strong and delicious!). I had three bowls!

Everyone loved it. Rhys said: “Mmmmh.” And signed “more”. Everyone agreed that the texture was spot on, and everyone (except the sister who doesn’t like potatoes, had two or more bowls!

Margaret M. Johnson's new cookbook, Favorite Flavors of Ireland, portrays seasonal recipes that are native to Ireland.

I can’t wait to try out more recipes from this cook book!

What are your favorite Irish dishes?

Tayler signature

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Pulled Root Beer Pork

Valentine’s/birthday week was so great! On Wednesday the 10th, Rhys slept in until 8:20! That’s gift enough! Grandma took me out to lunch at a delicious restaurant, and then the family went to Olive Garden and we all stuffed our faces! Friday, Justin and I went on a double date with my sister, Madison, and her new boyfriend to see a comedy sketch show at BYU, then we went to Pop ‘N’ Sweets for chocolate and floats. Yesterday, mom and dad went on a date, Madison and her boyfriend went on a date, so Justin and I decided to take Paige out with us (and Rhys) to dinner. Justin and I exchanged Valentine’s Day presents: I got chocolate and a new amazing message ball and Justin got flavored peanuts and the Marvel Avenger’s Encyclopedia. Today, we had a family dinner, including Madison’s boyfriend. Justin decided to make some crock pot BBQ pork, and it was delicious. So, I’m going to let him take over now…

Very easy, sweet, tender, tangy BBQ crockpot pork dish. Perfect for Sunday evenings or Monday night football!

This is another sporadic recipe spawned by the generosity of Cave Tools.  This time, we were graced with their Meat Handling Claws.  Upon seeing these claws, my mind immediately went to pulled pork.  So here’s the recipe:

Ingredients
4 lbs pork
20 oz root beer
1/4 c honey mustard
1/2 c BBQ sauce
1/4 c brown sugar
lime juice
ground mustard
garlic salt
all spice

Directions
1) Sprinkle ground mustard, garlic salt, and all spice on the pork and rub it in.

2) the crock pot, place the pork, and poor in the root beer, honey mustard, BBQ sauce, and a squeeze or two of lime juice.

 

3) Cook for about 3-3.5 hours on low.

4) Take the pork out and use Cave Tool’s Meat Handling Claws to pull the pork apart. Place back in the pot.

5) Add in brown sugar and let it cook for another 3-3.5 hours on low.

6) Serve on or with bread. Enjoy!

**We received the Meat Handling Claws from Cave Tools in exchange for a review. All thoughts and opinions are our own.**

So again, let me comment on the design of the claws.  They look like Wolverine claws. (They also feel like them too, haha)

The claws are made from plastic, so I initially was uncertain about their strength, durability, and sharpness. Man, was I wrong.  The grips on the handles are perfect and comfortable.  The claws never yielded upon use and the tips pierced through the meat flawlessly, cooked or raw.  Washing was very simple, they don’t take up much space at all when stored, and are lighter than a wooden spoon.  Another very good product from Cave Tools.  Simple, light, deceptively effective, and rather fulfilling.  I mean, who wouldn’t want to rip through hunks of meat with Wolverine claws?

 

 

You can purchase the Cave Tool Meat Handling Claws on Amazon or on the Cave Tool website.
Cave Tools is also offering the readers of The Morrell Tale 15% off a cave tool tenderizer on Amazon. Use promo code: MEOY47SI
Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Apple Braised Stuffed Porkchops

One day, my wife got a package in the mail.  It was a meat tenderizer from Cave Tools.  She handed it to me and told me “Make something with this.”

So, tenderizer in hand, I went to the meat section at the local grocery store and started to fantasize about what I could do. I decided to go with pork chops, because 1.) they are delicious, 2.) it is a tougher and thicker and would really put this new tenderizer to the test. I went through the rest of the grocery store thinking about what could go well with it, and that combined with the fact that pork chops go well with apple and I had earlier bought a huge container of apple juice, this is what I came up with.

A sweet flavored pork rolled with spinach and ricotta cheese. Very easy and very delicious!

Ingredients

4 pork sirloin chops
1 cup of apple juice
2 handfuls of fresh spinach
3/4 cup of ricotta or queso fresco cheese
seasoning salt
lemon pepper

Directions

1) Season the chop with seasoning salt and lemon pepper. Use a Cave Tools meat tenderizer to pound it down to a 1/4 inch thick. Marinate the pork chops in apple juice for 2 hours.

2) Chop spinach and cook in butter. Cook each side of the pork for two minutes on medium heat.

3) Put ricotta cheese on the chop, then sprinkle spinach in it. Roll it up and skewer it with a toothpick (to keep it rolled). Braise in applejuice covered with the lid on medium low heat for about fifteen minutes.

4) Enjoy!

** We received a Cave Tool meat tenderizer for free in exchange for a review. All thoughts and opinions are our own.**

So, first off, let me compliment the design of the product.  Its simple, sleek, and the weight is very easy to work with.  It has surprisingly good leverage and requires very little strength to utilize. (I admit to punching a hole in the meat accidentally thinking I needed to apply a lot of pressure.)  Overall, it took no time at all to get the meat to the tenderness and thickness that I wanted, and cleaning was simple.  Very impressed with Cave Tool and I look forward to using them in the future (probably their BBQ skewers and rack). And it is dishwasher safe!

You can purchase the Cave Tool Meat Tenderizer on Amazon or on the Cave Tool website.
Cave Tools is also offering the readers of The Morrell Tale 15% off a cave tool tenderizer on Amazon. Use promo code: KRYLK4CT

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Chicken Corn Chowder Casserole (C4)

**Ok, here’s a secret…I’ve had this recipe for casserole in my draft box for months now! And, I keep scheduling it, but then I keep forgetting to actually make C4 and take pictures to add to the post. Then, the next morning, I realize that it has published! So, I keep taking it back down. But, it finally is 100% completely finished!

I grew up in a casserole eating family. We’d have it at least once every two weeks, with plenty for leftovers. When I first made casserole in college, I didn’t really even use a recipe…that’s how common it was at home. And, that’s the thing I love about casserole…it really is super easy to make, and there are so many different options to use. Well, one day, I wanted to make casserole, but we didn’t have anymore cream of chicken soup left, so Justin suggested using his favorite soup: chicken corn chowder. I agreed, and we loved it!

But, since Chicken Corn Chowder Casserole is a mouthful to say, we just call it “C4” for short!

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

Use a 9×13 pan. Serves 4-6

Ingredients
3-4 chicken tenders (or 2 small breasts)
1 can of chicken corn chowder
1 cup mixed veggies
1 cup cheese
2 cups of rice
bread crumbs
rosemary
thyme
sage
garlic powder
salt
pepper

Directions
1) Preheat the oven to 350* and cook the rice.
2) Cut up the chicken and cook it in a pan. Sprinkle garlic powder, thyme, sage, rosemary on it.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

3) Pour the rice, chicken, mixed veggies, chowder, and a half cup of shredded cheese in the 9×13 casserole dish. Mix it all together with salt and pepper.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

4) Pour the rest of the cheese on top and cover in breadcrumbs.
5) Cook for 35-40 minutes.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

Chicken Corn Chowder Casserole is a very homey, filling, warm, easy-to-make dinner for the whole family.

This is Justin’s absolute favorite casserole, so enjoy!

What is your favorite kind of casserole?

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.