What’s Cooking – Pineapple / Cranberry Coffee Cake

I have been in a baking mood lately, but the last thing I need to do is eat what I bake…so, I have been baking on Sunday and taking it to work.

Last week I baked a berry crumble, today I baked a Pineapple/Cranberry Coffee Cake.  It was super easy, hopefully it will taste as good as it looks!


1/2 cup chopped pecans

1/4 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

2 cups Bisquick

2 tablespoons sugar

2/3 cups milk

1 large egg, lightly beaten

8 oz. can crushed pineapple

8 oz. can cranberry sauce

Combine first 3 ingredients, stirring well.  Combine Bisquick and next 3 ingredients, stirring well.  Pour into a glass baking dish (I use 8 x 11).

Mix together pineapple and cranberry sauce and spoon onto cake mix.

Place in preheated 400 degree oven for 22 to 25 minutes.


1 cup sifted powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Combine all ingredients, stirring well.

Remove cake from oven and place on a wire rack.  Drizzle glaze over the warm cake.


What’s Cooking… Turkey Tacos with Black Beans

I got the recipe below from Food Network Magazine.  It was a great Sunday night dinner with enough for Monday lunch leftover.

In the magazine the recipe is for Pork Tacos with Black Beans, I substituted ground turkey.  If you want to be consistent with the magazine just substitute ground pork every time I list ground turkey.

Let me just give you advance notice, the dish taste a lot better than it photographs!


2 1/2 tablespoons of vegetable oil

2 cloves garlic, minced

1 15-oz. can of black beans (do not drain)

1/2 cup shredded mozzarella cheese  (I used 2% cheese)

1 pound ground turkey

1 small red onion, chopped

1 teaspoon ground cumin

/12 teaspoon cayenne pepper

Kosher salt (I left this step out as I do not cook with salt)

1 bell pepper (any color)

1 zucchini, quartered and cut into 1/2 inch pieces

Fresh ground black pepper

Corn tortillas, warmed

1.  Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat.  Add half of the garlic and cook, stirring until golden, about 1 minute.  Add the beans and bring to a simmer.  Remove from the heat, sprinkle with cheese and cover to keep warm.

2.  Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.  Add the turkey, remaining garlic, half of the onion, the cumin, cayenne and 1/2 teaspoon of salt (again, I do not use salt.) Cook, stirring until the turkey is browned, about 5 minutes; transfer to a bowl using a slotted spoon.  Heat the remaining 1 tablespoon of vegetable oil in the skillet.  (I left the juices from the turkey and vegetables in as well.) Add the bell pepper, zucchini and 1/4 teaspoon of salt and cook until crisp-tender, about 3 minutes.  Return the turkey to the skillet; add a splash of water, and salt and pepper to taste.

3.  Fill the tortillas with the pork and vegetable mixtures.  Serve with the beans.  Sprinkle with chopped onion.

This was an easy recipe that from start to plating took less than 30 minutes.  Perfect for a Sunday evening dinner and when I warmed up the left overs in the microwave at work everyone was raving about how good it smelled.

Thanks Food Network for another amazing recipe!  I will add this to my regulars list.

(Again, photo does not do this dish justice!)

photo 35

What’s Cooking…. Shrimp and Black Bean Caviar

shrimp and black bean caviarThe first time I ever made this dish I made it as an appetizer.  Served with crackers.

Now, I serve it as a refreshing summer salad, or as I did last night, a main course.

Shrimp and Black Bean Caviar is a simple dish, with multiple layers of unexpected ingredients and taste.


1 1/2 pounds of unpeeled, medium size fresh shrimp

2/3 cup chunky salsa

1/2 cup purple onion

1/4 cup finely chopped green pepper (I use the pre-chopped pepper medley found at Publix.)

1/4 cup fresh lime juice

2 tablespoons chopped fresh cilantro

2 tablespoons vegetable oil

2 tablespoons honey

1 (15 oz. can) black beans


Boil shrimp until they turn pink, drain well and rinse with cold water.  Cover and chill.  Peel shrimp and devein.  Finely chop shrimp.

Combine cooked shrimp, salsa and remaining ingredients.  Cover and chill for 2 hours, stirring occasionally.

Yields 5 cups.