Pineapple Chicken Kabobs #Recipe (and a coupon by 7/15/12)

It’s Summer!

I don’t normally post about coupons but I wanted to let you know that U.S. and Canadian residents can get a $0.50 off coupon on Del Monte Gold® Extra Sweet Pineapple from Del Monte on Facebook if you complete a short form by July 15th!

What can you do with your pineapple? Try it grilled!

Pineapple Chicken Kabobs Recipe from Del Monte

(Makes 6 (2 kabob) appetizer servings)
3 tablespoons honey
3 tablespoons lime juice, divided
3 tablespoons lite soy sauce, divided
2 boneless, skinless chicken breast halves, cut into (24) 1-inch pieces
Ground pepper to taste
2 cups DEL MONTE GOLD® EXTRA SWEET PINEAPPLE Chunks
1 medium Del Monte® red bell pepper, cut into (24) 1-inch squares
½ large Del Monte® sweet onion, cut into (24) 1-inch pieces
Peanut oil
To make basting sauce, in a small bowl whisk together honey, 2 tbsp. lime juice, and 2 tbsp. soy sauce until smooth.
Sprinkle chicken pieces with remaining 1 tbsp. of lime juice and soy sauce. Sprinkle with pepper to taste. Marinate 15 to 30 minutes.
Directions:
Preheat grill to medium-high. Thread chicken, pineapple, red pepper, and onion alternately on 12 (6-7-inch) skewers. Discard and leftover marinade. Brush lightly with peanut oil.
Grill for 10 to 15 minutes, turning to cook all sides. Brush with basting sauce the last 5 to 10 minutes. Serve any remaining sauce over kabobs.
Note:
For a spicy variation, omit ground pepper and sprinkle chicken with Jamaican Jerk seasoning to taste.

*I may receive compensation for this post, or I may not. It hasn’t been decided yet. Either way, saving money on food is always a good thing.

GIVEAWAY: Mr. Popper's Penguins DVD & Penguin Ice Cube Tray (& Top 5 Ice Cold Recipes)

Mr. Popper's Penguins is on Blu-Ray and DVD December 6 but you can win a copy right now, right here!

First some recipe ideas!

 Top 5 Ice Cold Recipes

Mr. Popper sure had his hands full with all those penguins – too bad he didn’t have a handy guide for making fun, ice-cold treats for them! Here, you will find a recipe guide for making slushies and popsicles, and other fantastic ideas on how to turn ice into edible and refreshing desserts that the kids will love! You will get an ice-cold kick out of how easy and fun these recipes are to make for all ages.

Jim Carrey (A Christmas Carol) stars in MR. POPPER’S PENGUINS, available on Blu-ray, DVD and digital download December 6th. The whole family will be full of laughs watching Mr. Popper, a driven businessman, inherit six adorable and mischievous penguins. As Mr. Popper quickly gets attached to his winged roommates, his life quickly unravels: the deal he’s long been working on with a formidable socialite, Mrs. Van Gundy (Angela Lansbury), is derailed and Popper almost lands in jail. While Popper’s penguins turn his swank New York apartment into a snowy winter wonderland - they teach him valuable lessons about family – human and otherwise!

1) Popsicles

Popsicles are the classic go-to frozen treat for kids and grownups alike! Try making fruit popsicles – all you need is popsicle molds (or disposable cups and popsicle sticks), fresh fruit chunks (try strawberries, pineapples, kiwis, mangoes, or a mix of whatever fruits you like), sugar, light corn syrup, lemon juice, and vanilla yogurt. Blend everything but the yogurt for two to three minutes, then add in the yogurt until the mixture is smooth. Then, pour the mixture into your popsicle molds, insert your sticks, and freeze for at least four hours. Enjoy at your leisure!

2) Chocolate Snow Ice Cream

If you live somewhere where it snows, Chocolate Snow Ice Cream is really simple to make, and lots of fun! All you need is a big bowl of clean snow (you can leave a bowl outside to collect the snow), one can of sweetened condensed milk, and chocolate syrup or cocoa powder (to taste). You could also use strawberry syrup instead. Since the sweetened condensed milk is so thick, it helps hold the melting snow together and adds a lot of sweetness to your ice cream. Once you have all of your ingredients gathered, all you have to do is mix them up in a big bowl and enjoy!

3) Slushies

If you like slushies, try making Frosty Fruit Cups, a fun, kid-friendly take on the popular slushie! All you need in crushed pineapple, bananas, frozen sweetened strawberries, chopped walnuts, and foil or paper lined muffin cups. First, blend the crushed pineapple (with its juice) until it’s smooth. Then, add in the rest of the fruit (with their juices) and blend well. Next, pour a little bit of the fruit mixture into your lined muffin cups and sprinkle with chopped walnuts. Freeze for at least two hours. Kids can help make them, they’re individually sized, and it’s a terrific way to get children to eat fruit!

4) Shaved Ice

You most likely eat shaved ice in a snow cone, but if you’re looking for a different treat made from shaved ice, try the Korean favorite, Patbingsu. You need a bowl of shaved ice, sweetened condensed milk, red bean paste, matcha powder, fruit cocktail, mochi, ice cream, and any other toppings you desire. First, top the shaved ice with sweetened condensed milk, then add red bean paste and sprinkle matcha powder over that. Then, add fruit cocktail and mochi (as well as any other toppings you want), and top it off with your favorite ice cream. Enjoy with your family!

5) Italian Ice

Many cultures have their own take on Italian Ice (like the delicious Mexican raspado). If you want to make your own at home, try this amazing banana pineapple Italian ice recipe. You need apple juice, mashed bananas, crushed pineapple, lemon juice and vanilla extract. Combine all of the ingredients in a bowl, and then pour the mixture into a square dish. Freeze for two hours, then transfer to a bowl and beat until smooth. Next, return the mixture to your square dish, and freeze until firm. Remove from the freezer about 30 minutes before serving, and garnish with mint!

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One winner will receive the DVD and Ice cube tray.

To enter, please use the rafflecopter form below. If you don't know how to use it, see this rafflecopter guide. A copy of the giveaway rules are below and on the rafflecopter form. Entering the giveaway means you have read and agree to the rules. If you have any problems, email me callista83@cogeco.ca

GIVEAWAY RULES:
One Person Per Household. Open to US/Canada 18+. Giveaway open until December 6, 2011 @ 11:59 PM EST. Odds of winning depend on number of valid entries received. Duplicate (accidental or not) entries will be deleted before a winner is picked and winner's entries will be verified. Winner will be selected using random.org on December 7, 2011 and will be contacted by email. Winner will have 3 days to claim their prize or their prize is forfeit and another winner will be chosen. Contest Void Where Prohibited. This giveaway is not associated, nor sponsored by Facebook. We hereby release Facebook of any liability.

Click Read More if you can't see the widget.

April 16 is National Eggs Benedict Day

I've never made Eggs Benedict nor have I even had a poached egg. I love eggs though so I will have to try them sometime. I would try them today but sadly I am out of most of the ingredients I would need and can't pick them up today.

If you are in the mood to try some, I have some recipes to share courtesy of The Motherboard's National Lifestyle Expert Maureen Petrosky that you can use today or for your Easter Brunch.

Guilt-Free Eggs Benny

Ingredients:
2 eggs; 1 light whole wheat English Muffin; 2 slices Canadian bacon; 1/4 cup fat-free plain yogurt; 1/2 teaspoon dry mustard; Kosher salt and cayenne pepper, to taste; 1 tablespoon lemon zest, for garnish; 1 tablespoon chopped fresh parsley, for garnish; 1 tablespoon white vinegar, Non-fat cooking spray

© Flickr User thebittenword.com.
Photo not exactly how your food will look if you follow the recipe.

Instructions:
1. In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat. Remove from the pan and keep warm.

2. In a small saucepan, over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper, whisking continually until warm. Be careful: if you overheat, your yogurt will curdle.

3. In a pot of boiling water, add the vinegar and reduce heat to a low simmer. Crack one egg into a small bowl and very gently add it to the simmering water. Repeat this for the second egg. Simmer for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.

4. In the meantime, toast the whole wheat English muffin. Assemble by placing the toasted muffin on a plate. Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce. Sprinkle lemon zest and chopped parsley over each egg. Enjoy.

Seafood Frenzy Eggs Benedict

Ingredients:
12 eggs; 1 to 2 tablespoons white vinegar; 6 English Muffins; unsalted butter, for spreading; 6 tablespoons Philadelphia Cream Cheese; 12 spears of asparagus, cut in half and steamed; 1 package of Knorr Hollandaise Sauce; 1/2 lemon, zested and juiced; 1 can lump crabmeat, divided into 12 portions; 12 large slices of smoked salmon; 12 cooked and completely peeled large shrimp; sea salt and freshly ground black pepper to taste; 12 dill sprigs, about 2 inches long

Instructions:
1. In a small bowl, prepare the hollandaise according to the package instructions. Add the fresh lemon juice. Reserve.

2. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.

3. Meanwhile, toast the English Muffins and butter when warm. Top the butter with a smear of cream cheese. Top each with two pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top.

4. Top each with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest. (Serves 6)

Have you had Eggs Benedict before? What recipe do you use?