It’s that time of year again…

I LOVE my house and I’m starting to do my spring cleaning around here as well as finishing a few remodeling projects and found a few more suggestions for home made cleaning solutions that I thought I would share with you.

The cost of commercial chemical-based products can be high as well as the long term health concerns for the family, and environmental pollution caused by their manufacture and disposal.

For many home-cleaning chores, you can make your own cleaning products using the formulas listed below. There are many inexpensive, easy-to-use natural alternative homemade substitutions which can safely be used in place of commercial household products. Here is a list of common, environmentally safe products which can be used alone or in combination for a wealth of household applications.

  • Baking Soda – cleans, deodorizes, softens water, scours.
  • Soap – unscented soap in liquid form, flakes, powders or bars is biodegradable and will clean just about anything. Avoid using soaps which contain petroleum distillates.
  • Lemon – one of the strongest food-acids, effective against most household bacteria.
  • Borax – (sodium borate) cleans, deodorizes, disinfects, softens water, cleans wallpaper, painted walls and floors.
  • White Vinegar – cuts grease, removes mildew, odors, some stains and wax build-up.
  • Washing Soda – or SAL Soda is sodium carbonate decahydrate, a mineral. Washing soda cuts grease, removes stains, softens water, cleans wall, tiles, sinks and tubs. Use care, as washing soda can irritate mucous membranes. Do not use on aluminum.
  • Isopropyl Alcohol – is an excellent disinfectant. (It has been suggested to replace this with ethanol or 100 proof alcohol in solution with water.
  • Cornstarch – can be used to clean windows, polish furniture, shampoo carpets and rugs.
  • Citrus Solvent – cleans paint brushes, oil and grease, some stains. (Citrus solvent may cause skin, lung or eye irritations for people with multiple chemical sensitivities.)
  • Trisodium phosphate (TSP) – a mixture of soda ash and phosphoric acid. TSP is toxic if swallowed, but it can be used on many jobs, such as cleaning drains or removing old paint, that would normally require much more caustic and poisonous chemicals, and it does not create any fumes.

Certain combinations of the above basic products can provide less harmful substitutions for many of the commercial home products on the market today. In most cases, they’re also less expensive. Here are some formulas for safe, alternative home care products. These formulas and substitutions often help minimize the use of toxic substances in your home, and reduce the environmental harm caused by the manufacture, use and disposal of toxins. Results may vary though. Before applying any cleaning formulations, test in small hidden areas if possible. Always use caution with any new product in your home. Make sure to keep all home-made formulas well-labeled, and out of the reach of children.

  • All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4 cup baking soda (or 2 teaspoons borax) into 1/2 gallon (2 liters) water. Store and keep. Use for removal of water deposit stains on shower stall panels, bathroom chrome fixtures, windows, bathroom mirrors, etc… Another alternative is microfiber cloths which lift off dirt, grease and dust without the need for cleaning chemicals, because they are formulated to penetrate and trap dirt. There are a number of different brands. A good quality cloth can last for several years.
  • Air Fresheners: Commercial air fresheners mask smells and coat nasal passages to diminish the sense of smell. Baking soda or vinegar with lemon juice in small dishes absorbs odors around the house. Having houseplants helps reduce odors in the home. Prevent cooking odors by simmering vinegar (1 tbsp in 1 cup water) on the stove while cooking. To get such smells as fish and onion off utensils and cutting boards, wipe them with vinegar and wash in soapy water. Keep fresh coffee grounds on the counter. Grind up a slice of lemon in the garbage disposal. Simmer water and cinnamon or other spices on stove. Place bowls of fragrant dried herbs and flowers in room.
  • Bathroom mold: Mold in bathroom tile grout is a common problem and can be a health concern. Mix one part hydrogen peroxide (3%) with two parts water in a spray bottle and spray on areas with mold. Wait at least one hour before rinsing or using shower.
  • Carpet stains: Mix equal parts white vinegar and water in a spray bottle. Spray directly on stain, let sit for several minutes, and clean with a brush or sponge using warm soapy water. For a heavy duty carpet cleaner, mix 1/4 cup each of salt, borax and vinegar. Rub paste into carpet and leave for a few hours. Vacuum.
  • Chopping block cleaner: Rub a slice of lemon across a chopping block to disinfect the surface. For tougher stains, squeeze some of the lemon juice onto the spot and let sit for 10 minutes, then wipe.
  • Coffee and tea stains: Stains in cups can be removed by applying vinegar to a sponge and wiping. To clean a teakettle or coffee maker, add 2 cups water and 1/4 cup vinegar; bring to a boil. Let cool, wipe with a clean cloth and rinse thoroughly with water.
  • Deodorizing: Plastic food storage containers – soak overnight in warm water and baking soda. In-sink garbage disposal units – grind up lemon or orange peel in the unit. Carpets – sprinkle baking soda several hours before vacuuming. Garage, basements – set a sliced onion on a plate in center of room for 12 – 24 hours
  • Dishwasher Soap: Mix equal parts of borax and washing soda, but increase the washing soda if your water is hard.
  • Dishwashing Soap: Commercial low-phosphate detergents are not themselves harmful, but phosphates nourish algae which use up oxygen in waterways. A detergent substitution is to use liquid soap. Add 2 or 3 tablespoons of vinegar to the warm, soapy water for tough jobs.
  • Disinfectant: Mix 2 teaspoons borax, 4 tablespoons vinegar and 3 cups hot water. For stronger cleaning power add 1/4 teaspoon liquid castile soap. Wipe on with dampened cloth or use non-aerosol spray bottle. (This is not an antibacterial formula. The average kitchen or bathroom does not require antibacterial cleaners. To disinfect kitchen sponges, put them in the dishwasher when running a load.
  • Drain Cleaner: For light drain cleaning, mix 1/2 cup salt in 4 liters water, heat (but not to a boil) and pour down the drain. For stronger cleaning, pour about 1/2 cup baking soda down the drain, then 1/2 cup vinegar. The resulting chemical reaction can break fatty acids down into soap and glycerin, allowing the clog to wash down the drain. After 15 minutes, pour in boiling water to clear residue. Caution: only use this method with metal plumbing. Plastic pipes can melt if excess boiling water is used. Also, do not use this method after trying a commercial drain opener–the vinegar can react with the drain opener to create dangerous fumes.
  • Fabric softener: To reduce static cling, dampen your hands, then shake out your clothes as you remove them from the drier. Line-drying clothing is another alternative.
  • Floor Cleaner and Polish: VINYL & LINOLEUM: mix 1 cup vinegar and a few drops of baby oil in 1 gallon warm water. For tough jobs, add 1/4 cup borox. Use sparingly on linoleum. WOOD: apply a thin coat of 1:1 vegetable oil and vinegar and rub in well. PAINTED WOOD: mix 1 teaspoon washing soda into 1 gallon (4L) hot water. BRICK & STONE TILE: mix 1 cup white vinegar in 1 gallon (4L) water; rinse with clear water. Most floor surfaces can be easily cleaned using a solution of vinegar and water. For damp-mopping wood floors: mix equal amounts of white distilled vinegar and water. Add 15 drops of pure peppermint oil; shake to mix.
  • Furniture Polish: For varnished wood, add a few drops of lemon oil into a 1/2 cup warm water. Mix well and spray onto a soft cotton cloth. Cloth should only be slightly damp. Wipe furniture with the cloth, and finish by wiping once more using a dry soft cotton cloth. For unvarnished wood, mix two teaspoons each of olive oil and lemon juice and apply a small amount to a soft cotton cloth. Wring the cloth to spread the mixture further into the material and apply to the furniture using wide strokes. This helps distribute the oil evenly.
  • Laundry Detergent: Mix 1 cup Ivory soap (or Fels Naptha soap), 1/2 cup washing soda and 1/2 cup borax. Use 1 tbsp for light loads; 2 tbsp for heavy loads.
  • Lime Deposits: You can reduce lime deposits in your teakettle by putting in 1/2 cup (125ml) white vinegar and 2 cups water, and gently boiling for a few minutes. Rinse well with fresh water while kettle is still warm.
  • Marks on walls and painted surfaces: Many ink spots, pencil, crayon or marker spots can be cleaned from painted surfaces using baking soda applied to a damp sponge. Rub gently, then wipe and rinse.
  • Metal Cleaners and Polishes: ALUMINUM: using a soft cloth, clean with a solution of cream of tartar and water. BRASS OR BRONZE: polish with a soft cloth dipped in lemon and baking-soda solution, or vinegar and salt solution. CHROME: polish with baby oil, vinegar, or aluminum foil shiny side out. COPPER: soak a cotton rag in a pot of boiling water with 1 tablespoon salt and 1 cup white vinegar. Apply to copper while hot; let cool, then wipe clean. For tougher jobs, sprinkle baking soda or lemon juice on a soft cloth, then wipe. For copper cookware, sprinkle a lemon wedge with salt, then scrub. GOLD: clean with toothpaste, or a paste of salt, vinegar, and flour. SILVER: line a pan with aluminum foil and fill with water; add a teaspoon each of baking soda and salt. Bring to a boil and immerse silver. Polish with soft cloth. STAINLESS STEEL: clean with a cloth dampened with undiluted white vinegar, or olive oil. For stainless cookware, mix 4 tbs baking soda in 1 qt water, and apply using a soft cloth. Wipe dry using a clean cloth.
  • Mold and Mildew: Use white vinegar or lemon juice full strength. Apply with a sponge or scrubby.
  • Mothballs: The common mothball is made of paradichlorobenzene, which is harmful to liver and kidneys. Cedar chips in a cheesecloth square, or cedar oil in an absorbent cloth will repel moths. The cedar should be ‘aromatic cedar’, also referred to as juniper in some areas. Cedar chips are available at many craft supply stores, or make your own using a plane and a block of cedar from the lumberyard. Homemade moth-repelling sachets can also be made with lavender, rosemary,vetiver and rose petals. Dried lemon peels are also a natural moth deterrent – simply toss into clothes chest, or tie in cheesecloth and hang in the closet.
  • Oil and Grease Spots: For small spills on the garage floor, add baking soda and scrub with wet brush.
  • Oven Cleaner: Moisten oven surfaces with sponge and water. Use 3/4cup baking soda, 1/4cup salt and 1/4cup water to make a thick paste, and spread throughout oven interior. (avoid bare metal and any openings) Let sit overnight. Remove with spatula and wipe clean. Rub gently with fine steel wool for tough spots. Or use Arm & Hammer Oven Cleaner, declared nontoxic by Consumers Union.
  • Paint Brush Cleaner: Non-toxic, citrus oil based solvents are now available commercially under several brand names. Citra-Solve is one brand. This works well for cleaning brushes of oil-based paints. Paint brushes and rollers used for an on-going project can be saved overnight, or even up to a week, without cleaning at all. Simply wrap the brush or roller snugly in a plastic bag, such as a used bread or produce bag. Squeeze out air pockets and store away from light. The paint won’t dry because air can’t get to it. Simply unwrap the brush or roller the next day and continue with the job. Fresh paint odors can be reduced by placing a small dish of white vinegar in the room.
  • Rust Remover: Sprinkle a little salt on the rust, squeeze a lime over the salt until it is well soaked. Leave the mixture on for 2 – 3 hours. Use leftover rind to scrub residue.
  • Scouring Powder: For top of stove, refrigerator and other such surfaces that should not be scratched, use baking soda. Apply baking soda directly with a damp sponge.
  • Shoe Polish: Olive oil with a few drops of lemon juice can be applied to shoes with a thick cotton or terry rag. Leave for a few minutes; wipe and buff with a clean, dry rag.
  • Stickers on walls: Our children covered the inside of their room doors with stickers. Now they are grown, but the stickers remained. To remove, sponge vinegar over them several times, and wait 15 minutes, then rub off the stickers. This also works for price tags (stickers) on tools, etc.
  • Toilet Bowl Cleaner: Mix 1/4 cup baking soda and 1 cup vinegar, pour into basin and let it set for a few minutes. Scrub with brush and rinse. A mixture of borax (2 parts) and lemon juice (one part) will also work.
  • Tub and Tile Cleaner: For simple cleaning, rub in baking soda with a damp sponge and rinse with fresh water. For tougher jobs, wipe surfaces with vinegar first and follow with baking soda as a scouring powder. (Vinegar can break down tile grout, so use sparingly.)
  • Wallpaper Remover: Mix equal parts of white vinegar and hot water, apply with sponge over the old wallpaper to soften the adhesive. Open room windows or use a fan to dissipate the pungent vinegar smell.
  • Water Rings on Wood: Water rings on a wooden table or counter are the result of moisture that is trapped under the topcoat, but not the finish. Try applying toothpaste or mayonnaise to a damp cloth and rub into the ring. Once the ring is removed, buff the entire wood surface.
  • Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter (qt) warm water. Use crumpled newspaper or cotton cloth to clean. Don’t clean windows if the sun is on them, or if they are warm, or streaks will show on drying. The All-Purpose Cleaner (above) also works well on windows. Be sure to follow the recipe, because using too strong a solution of vinegar will etch the glass and eventually cloud it.

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PEANUT BUTTER BANANA RUM RAISIN BREAD

It’s National Peanut Butter Lover’s Day and I couldn’t think of a better way to celebrate than with a new recipe. The only thing that would make this better was to add some milk chocolate chips – always next time.

PEANUT BUTTER BANANA RUM RAISIN BREAD
1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup peanut butter
2 jumbo eggs
2 tablespoons cinnamon
1 cup golden raisins
1/4 cup Parrot Bay coconut rum
1/2 cup crushed walnuts
2 large, RIPE bananas, pureed
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • 1 hour to 1 day before pour rum over raisins and let sit at room temperature.
  • In a medium saucepan melt butter.
  • Add brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream peanut butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

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ROASTED RED PEPPER BBQ CHICKEN CASSEROLE

1 1/2 pounds chicken breasts or tenders cut into pieces
1 cup uncooked long grain rice
1/4 cup chopped roasted red peppers, drained
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons sweet BBQ sauce
2 cloves minced garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 bunch green onions, sliced thin tops and all
2 cups chicken broth, boiling
chopped fresh parsley for garnish

  • Whisk together the olive oil, lemon juice, BBQ sauce, chicken broth, garlic and 1/2 of the salt and pepper.
  • In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
  • Preheat oven to 375 degrees.
  • Spray a 9×9 baking dish with PURE.
  • Place rice, onions and red peppers in the baking dish.
  • Sprinkle with remaining salt and pepper.
  • Remove chicken pieces from the marinade to a plate.
  • Stir remaining marinade into the boiling water and then stir that into the rice.
  • Evenly layer chicken pieces over rice.
  • Cover tightly with foil.
  • Bake 1 hour or until all the liquid is absorbed and rice is tender.
  • Sprinkle with fresh parsley as garnish.


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Still dreaming…

With grilling season upon us, this steak thermometer would be pretty awesome from Home Market Place.
Williams Sonoma is one of my favorite dream places! I’d probably use more FRESH herbs if I had this mincer.
Another of my favorite places to dream is King Arthur flour. I’d really like a bread baker and this doughnut pan. The extra blades in the apple slicer will be awesome for those thinner pieces.

These individual cast iron cobbler pans from Gooseberry Patch will make good use of those thin slices also.

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TROPICAL GLAZED ROAST CHICKEN

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.


  • Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
  • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
  • Set oven shelf to lowest position.
  • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
  • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
  • Remove chicken from oven and increase heat to 500 degrees.
  • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
  • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
  • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
  • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
  • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

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BANANA BLUEBERRY CRUNCH

BANANA BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

  • Preheat oven to 350 degrees
  • Layer exactly as listed in even layers
  • Bake 45-60 minutes until it tests done

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Menu Plans


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE
BREAKFAST
DINNER
DESSERTS

MON
3/1


Guinea Pig night as
hubby calls recipe
experiment night



TUES
3/2


Country Chicken & Rice

WED
3/3

Bacon Cheeseburger
Hamburger Helpr NOT!



THU
3/4

Chicken Paprika in
Balsamic Cream Sauce



FRI
3/5

Baked Bean Dinner

SAT
3/6
SWEDISH PANCAKES with
LIGNONBERRY BUTTER
Grilled Pork Chops
with Raspberry BBQ sauce


SUN
3/7
S.O.S
Roast Chicken with
Lemon Herb Sauce

RUM RAISIN
CARROT CAKE
with CREAM
CHEESE FROSTING

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A KrAzy Beachwarming Party!

Dave & Jackie,
you didn’t think we’d let you move to an Island
without throwing you a
Party, did ya?

In honor of Dave & Jackie’s recent move to the tropics,
the Year on the Grill no longer snow-bound,
we ALL got together for a
Beach-Warming Party!

Surprise!!!

We prepared a Fabulous Tropical Feast,
because even if we can’t be in
the islands with you,
we sure can eat like we are!

We channeled all our jealousy, er, happiness for you
into these
tropical-inspired dishes

Enjoy!

Visit everyone’s links for the recipes
and personal messages for Dave & Jackie!

And many thanks to Tamy for the fabulous badge!

This is going to be one KrAzy PaRtY!!!

(if you have a dish to contribute,
please leave a link for us at the bottom
so we can all have a taste!)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To start us all off, because you can’t have a party this big without a good breakfast, Linda, from Cooking Tip of the Day, made us all some delicious Tropical Buttermilk Pancakes, bananas, coconut, rum, pineapples, YUM.

At the bar,
we have a fabulous selection of drinks,
because we wouldn’t have a party any other way!

Rainey, from The Project Table, brought
deliciously potent rum drinks called Painkillers.

Min, from The Bad Girl’s Kitchen and Our Krazy Kitchen,
(wait that’s me!),
whipped up a batch of Famous Piña Coladas.

Tamy, from 3 Sides of Crazy and a co-conspirator over at Our Krazy Kitchen,
really knows how to throw a party!
Not only did she bring
Breeze Rum Punch and Blood Orange Mai Tais,
she brought lots of food! (see below)

Sugar Plum Fairy, from VanillaStrawberrySpringfields,
brought lots of goodies, including her
Hawaiian Piña Coladas.
(See the rest below)

Nancy, from Life in the Second Half,
brought these beautifully refreshing Pomegranate Cosmos!

Kathryn, from Virginia Kate Sagas,
brought cold, fruity and fun Tropical Greyhounds.

Oz Girl aka Susan, from City Gal Moves to Oz Land, brought her scrumptious Favorite Chocolate Martinis!

Now that we’re tipsy from sampling this fabulous variety of drinks, let’s move on to the food! Just bring your drinks, I’m sure Dave will let us all crash at his place!

Rainey, from The Project Table, also brought a lovely appetizer,
Scallop Rumaki (wrapped in bacon!)

Katy, from Food for a Hungry Soul,
brought a refreshing
Avocado, Kiwi Orange Salad,
like eating sunshine, she says!

Joanne, from Eats Well with Others
and one of our partners in crime at Our Krazy Kitchen,
brought a fabulous Sesame Noodle Salad with Dried Pineapple.

I hope you have the grill ready, Dave,
because I also brought some
Grilled Caponata & Homemade Artisan Crostini!

Tamy, from 3 Sides of Crazy and Our Krazy Kitchen,
brought Creole Baked Goat Cheese in Roasted Red Pepper Cups,
I will be first in line to try these!

Patrice, from Ricepatty’s Repertoire, brought
some delicious
Barbados Black Bean Cakes with tangy Mango Salsa.

Tina, from Life in the Slow Lane,
brought a lovely
Chicken Ramen Noodle Salad with Fresh Pineapple.

Penny, from Lake Lure Cottage Kitchen,
brought some savory
Conch Chowder and her Key West vacation photos!

Chaya, from Chaya’s Comfy Cook Blog and Our Krazy Kitchen,
brought some fresh and colorful Corn Soup with Potatoes.


Fire up the grill, because Bob, from Cooking Stuff,
brought some fantastic spicy Jerk Mahi Mahi,
prepared with a dry rub and perfect for the grill.

Martha, of Seaside Simplicity
and also one of our accomplices at Our Krazy Kitchen,
went all out and brought
Caribbean Steak (in a fruity, spicy marinade) and Lobster!

Tamy, from 3 Sides of Crazy and Our Krazy Kitchen,
also brought a fabulously delicious
Jerk Chicken Pasta.

Kristen, from Frugal Antics of a Harried Homemaker
and a collaborator at Our Krazy Kitchen,
brought a filling plate of Hawaiian Loco Moco,
a rice dish topped with grilled burgers and fried eggs!

Chaya, from Sweet and Savory and another associate at Our Krazy Kitchen, brought tangy Salmon with Mango Sauce.

Debbie and Gary, from Dining with Debbie, brought a delicious Pork Tenderloin with Pineapple Salsa.

Tamy, from 3 Sides of Crazy and Our Krazy Kitchen,
prepared a delicious dessert,

Chocolate Cherry Pineapple Upside Down Cake!

Pam, from Sidewalk Shoes,
brought some luscious Caramelized Pineapple!

Christine, from Fresh Local and Best, brought delightful French crêpes. I’m going to wrap mine around that caramelized pineapple!

Sugar Plum Fairy from VanillaStrawberrySpringfields
also brought her fabulous
Absolutely Delish Pineapple Cakes,
they look so good!

AND Sugar Plum Fairy, from VanillaStrawberrySpringfields,
ALSO brought
Coconutty Island Truffle Bites
with hazelnuts, coconut, chocolate and lots of sprinkles…

Chaya, from Sweet and Savory and Our Krazy Kitchen,
also brought warm and fruity Double Berry Muffins.

And another one from Chaya, from Chaya’s Comfy Cook Blog and Our Krazy Kitchen, a pile of delicious Jamaican Coffee Brownies with Pecans.

So glad you could join us!
Don’t forget to add your Tropical Favorites below!

Time for a PARTY!! A SURPRISE PARTY that is!

The key word here is SURPRISE! We’re not telling Dave until tomorrow! So remember to keep this hush hush.

We’re throwing a house/beach warming party over at OUR KrAzY kitchen for one of our awesome contributors, Dave from My Year on the Grill who had the horrible misfortune (big sarcastic laugh here) of being forced to move from snowy and cold Kansas to the Virgin Islands. So I thought I’d start with this tutorial about the Caribbean culture of foods.
Bahama Breeze has a great section, All about Caribbean Food that explains about the local cuisine and I have listed below for you as well as many wonderful menus. Go check out those menus for some new recipe ideas They’re awesome.What is Caribbean Food

Caribbean food includes ALL of your favorites… seafood, chicken and steak… prepared with the flavorful and colorful ingredients of the islands. Some popular dishes are coconut shrimp, jerk chicken pasta, chicken kabobs, ribs with guava BBQ sauce and Key Lime Pie.

Origins of Caribbean Food

Food plays a central role in family life and traditions in the islands. Cooks spend days preparing menu offerings for holidays, festivals, and special family gatherings. The cuisine of the Caribbean is like a cultural patchwork quilt. Each “patch” or dish represents the plentiful bounty of the islands’ lush tropical vegetation, combined with the one or more diverse groups of people that have lived there, including the original Carib and Arawak Indians, followed by the Spanish, British, French, and Dutch settlers, as well as Africans, who have had a profound influence on the food and cultural traditions of the islands. Later followed Indian and Chinese settlers, and travelers from the United States.

Caribbean Food Glossary

Here are some terms you might come across when perusing our menu. Each part makes up the whole of the delicious Caribbean culinary adventure:

Ackee This reddish-yellow fruit of an evergreen tree was introduced into Jamaica from West Africa. Ackee, aptly named “vegetable brains”, lies inside the innermost chamber of the exotic red fruit. The yellow flesh tastes like scrambled eggs, and is popular served with saltfish, hot peppers and onions.

Asopao Means “soupy” in Spanish. Very popular in Puerto Rico, asopao is a soupy stew which contains chicken, meat or seafood and rice, plus ingredients such as tomato, onion, bell pepper, ham, peas, olives, and capers.

Boniato A white semi-sweet potato.

Calabaza A sweet, pumpkin-like squash, somewhat like butternut squash. It is often used in the Caribbean as the base for pumpkin soups and in vegetable dishes.

Carambola Known as the “star fruit” because of it’s shape when cut cross-ways. It is crisp, juicy and golden in color, and is used in desserts or salads.

Ceviche Seafood “cooked” by the acids of citrus juices, seasoned with onions and fresh herbs.

Chayote A member of the squash and melon families, it is also known as Cho-cho or Christophene. It is a green pear-shaped fruit used as a vegetable in salads or cooked in a variety of ways.

Chutney A blend of cooked tropical fruits and vegetables flavored with peppers and spices. Mango chutney is a traditional accompaniment to curries.

Coconut A fresh coconut has liquid inside, so shake it before you buy it! To open a coconut, puncture two of its “eyes” – the darker dots on one end – with a small sharp knife or an ice pick. Drain all the liquid from the coconut, then tap the whole surface of the shell lightly with a hammer. Now give the shell a sharp blow with the hammer. This will open the coconut, and the meat will now come away from the shell.

Curry Curries are highly seasoned gravy-based dishes originating from India. They are prevalent on islands such as Jamaica, Trinidad, and Tobago, where indentured servants from India settled in the mid-19th century. Many Caribbean cooks use prepared spice mixtures that include coriander, cumin, turmeric, black and cayenne peppers, and fenugreek, among others. Caribbean cooks also commonly add allspice to their curries.

Escabeche Also called Escovitch by the Jamaicans. Seafood that has been pan fried or poached, then marinated in citrus (or vinegar) and herbs.

Guava A bright orange to red tropical fruit about the size of a small lemon. Used in compotes, pastes and jellies. Guava pastes from the Hispanic islands are intensely flavored and are delicious served with cream cheese and spread on cassava or other crisp breads or crackers.

Jerk The words “Jerk” and “jerky” originally referred to the process of rubbing spices and acidic hot peppers onto strips of meat in order to tenderize and preserve them. In Jamaica, Trindidad, Barbados and Tobago, an entire culinary art grew up around “jerk”. There are many jerk seasoning combination in the Islands, most of which call for scallions, thyme, allspice, hot peppers, onions and garlic. Some jerks use citrus juice or vinegar to add tartness, or molasses to add sweetness. Typically used on chicken or pork, jerk also complements fish dishes.

Jicama A root vegetable that looks like a large brown turnip with white sweet crisp flesh.

Mango A tropical fruit with thick skin varying in color from green to bright red. Its flesh is yellow, firm and sweet, and can be eaten raw or as part of many marinades, sauces, ice creams and sorbets. Green mangoes are a main constituent of the best chutneys and are used in down-island stews as a vegetable.

Mauby (or Mawby) Mauby is the bark of a tropical tree. It is boiled with spices to make a Caribbean drink of the same name, reputed to lower blood cholesterol.

Mojito Cuban cocktail made with rum, lime and soda water.

Okra This green pod-like fruit was introduced to the Caribbean region by African slaves, and is cooked as a vegetable on the islands. Often used as a thickening agent in soups and stews.

Paella Of Spanish origin, paella generally consists of rice topped with chicken, pork, chorizo sausage, shrimp, clams, mussels, and peas in a chicken saffron stock. However, paellas do not have a set list of ingredients, and are as varied as the chefs who create them.

Papaya Also known as PawPaw, this is a large melon with sweet yellow-orange flesh. It can range in weight from 8 ounces to 20 pounds, and ranges in shape from round to pear-like to long and thin. Very popular ingredient in drinks, salads, and desserts.

Pick-a-Peppa Sauce A mango-tamarind based spicy pepper sauce from Jamaica.

Plantain Plantains, or cooking bananas, are a staple across the Caribbean. They must be cooked to be edible; however, they need not be ripe. Green plantains and ripe plantains are often sliced, cooked in a seasoned batter and deep fried for fritters. Ripe plantains taste like a cross between a sweet potato and a banana. Tostones are green plantains sliced and fried, pounded flat and refried to form crispy chips.

Ropa Vieja Shredded beef in a spicy sauce. Means “old clothes” in Spanish.

Roti Exemplifies the heavy influence Indian cuisine has had on Caribbean cuisine. It begins with a round, Indian flat bread called a “roti” or “paratha” that is wrapped around a big dollop of curried goat, chicken, shrimp, pork or vegetables.

Salsas Intensely flavored “little dishes” halfway between a condiment and a side dish. These varied combinations of fruits, vegetables, spices, herbs and chili peppers add an intense flavor “kick” to any meal, and are simply and healthfully prepared.

Saltfish Saltwater fish which is salted and dried. Most often it is made with cod, but can be made with mackerel, herring or haddock. Served with Ackee as a specialty in Jamaica. Referred to as Bacalao on the Spanish-speaking islands, and Morue on the French-speaking islands. Bujol is a salted codfish salad made with onions and peppers.

Sofrito The basic components of this seasoning mixture are cilantro, bell peppers, onion, garlic, tomato, and sometimes chilies, additional herbs and salt pork colored with annatto. Sofrito is an important component of Asopao and numerous other Puerto Rican soups, stews and vegetable dishes.

Sorrel A tropical flower grown throughout the islands, it is boiled with other ingredients such as cloves, orange zest, and ginger, and then sweetened to make drinks, jams and jellies. The spicy-tart beverage is a beautiful raspberry-grape color, and is a Christmas tradition throughout the English-speaking islands.

Soursop A large, dark green heart-shaped fruit covered with soft spines. Widely grown on the islands for its refreshing sour juice used in drinks, sorbets and ice creams.

Stamp and Go Codfish patties fried in heavy batter which has been flavored with onions, annatto, and chiles. Popular in Jamaica. “Stamp and Go” was a command given to 17th century English sailors when they had a task to do, like pulling on a rope.

Tamarind The fruit of a very large tree, it is a brown pod about 3-4 inches long which grows in bunches. Used in chutneys, curries and Worcestershire sauce.

Yuca Also known as cassava, or manioc, it can be eaten boiled, baked or fried. It is a long, slim tuber (like a long potato) with bark-like skin and very starchy flesh that becomes nearly translucent when cooked. It is used to make casareep, a bittersweet syrup, and tapioca, a common thickening agent. It is also ground into meal to make bread.

I’m making Caribbean Jerk Chicken Pasta, Rum Punches, creole baked goat cheese stuffed red peppers and Chocolate Pineapple Upside Down cake for the party. Come on over to 3 Sides of Crazy for the recipes and head over to OUR KrAzY kitchen for the party and to see what everyone else brought.

Chicken Enchiladas & Refried Beans

Recently FIL wanted chicken enchiladas. He said 2 different granddaughters would come up and make them in the past and then freeze them so he’d have them later. So I made a big batch and froze them in 2 packs for him.



OOPS there is no picture with the sauce poured over them, but don’t forget this very important step.


CHICKEN ENCHILADAS SUIZA
2 pounds boneless chicken breasts (or bone in if your prefer), cooked & shredded*
2 cloves garlic, finely minced
1 teaspoon white pepper
1/2 cup sour cream +
4 oz. can chopped green chiles, drained
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
1 14 oz. can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
corn tortillas
Avocado slices
  • Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.
  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.
  • Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with avocado slices and home made refried beans.

*Tonight I used rotisserie chicken

THERE’S A HOUSEWARMING PARTY GOING ON…

No beach party would be complete without at least a few songs from The Beach Boys like ‘Kokomo’! If your style is more hip, Reggae music is good too. A little Bob Marley singing “One Love“!
We’re throwing a house/beach warming party over at OUR KrAzY kitchen for one of our awesome contributors, Dave from My Year on the Grill who had the horrible misfortune (big sarcastic laugh here) of being forced to move from snowy and cold Kansas to the Virgin Islands, It’s a surprise party that we’re telling him about tomorrow so you have time to get your recipe together and head on over to OUR KrAzY kitchen to link up. The more the merrier so be sure to come to the party.

So I’m making a menu from all the wonderful ideas I got over at Bahama Breeze.

CREOLE BAKED GOAT CHEESE
1 tablespoon olive oil
2 tablespoon garlic, minced
½ cup Vidalia onion, diced small
4 ounces fresh goat cheese
2 Roma tomatoes, seeded and diced small
1 tablespoon fresh cilantro, chopped
¼ teaspoon Frank’s Hot pepper sauce
Sea salt and fresh ground black pepper to taste
Roasted red pepper cups
Garlic crouton rounds

  • Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent.
  • Remove from heat and cool to room temperature.
  • Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix to thoroughly blend.
  • Adjust seasonings with salt and pepper to taste.
  • Fill roasted red pepper cups with goat cheese mixture and bake in a 350 ºF preheated oven for 10 minutes.
  • Now, place the garlic crouton rounds in the oven and bake for an additional 5 minutes.
  • Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups.
  • Serve with a fresh tomato salsa on the side.

Note: When eating this dish, we recommend cutting the pepper cups into wedges for the full experience of eating the filling with the red pepper.

ROASTED RED PEPPER CUPS
1 medium red bell pepper
1 Tbsp Olive oil as needed Salt & pepper

  • Preheat oven to 350 degrees.
  • Cut red pepper in half to form a top and bottom.
  • Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up.
  • Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper.
  • Place them in a pie plate, cut side up, and bake them for 5 minutes.
  • During this roasting step you will be just slightly softening the pepper. The final cooking will take place after the pepper cups are stuffed.
  • Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.

GARLIC CROUTON ROUNDS
½ loaf French baguette, cut into ¼” slices
4 tablespoon butter, softened
1 clove garlic, finely minced
1 tablespoon fresh chopped parsley

  • Preheat oven to 350 degrees.
  • Cut the bread crosswise into 16 ¼” thick slices. Set aside.
  • In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix.
  • Spread the top and bottom of each slice of bread with about ½ tsp of garlic butter on each side.
  • Place the buttered croutons on a cookie sheet.
  • Bake for 5 minutes.

JERK CHICKEN PASTA
4 boneless chicken breasts, cut into small strips
1/2 cup butter
4-5 garlic cloves, minced
1 cup half-and-half
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon marjoram
1 tablespoon cayenne pepper
1/2 pound mushrooms, sliced
fresh chopped parsley
salt and pepper, to taste
8 ounces bowtie or angel hairpasta

  • Melt butter in skillet over medium/low heat and add garlic.
  • When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
  • Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
  • In a separate deep pan, cook pasta according to the package directions. Set aside.
  • In a cup whisk together half-and-half, chicken broth, and corn starch.
  • Pour into skillet with the garlic mixture. Add mushrooms.
  • Bring to a boil, reduce heat, then simmer for 3-5 minutes over LOW heat, constantly stirring.
  • Stir in the parsley, marjoram to heat through and allow flavors to blend.
  • Add chicken to heat through.
  • Add pasta and stir to heat through.

When I decided to bring some Chocolate pineapple upside down cake I scoured the net for recipes. I couldn’t find one that I was completely happy with (though the above one from Bahama breeze was a total inspiration) so here is my compilation recipe that incorporates all my favorite ingredients:

CHOCOLATE CHERRY PINEAPPLE UPSIDE DOWN CAKE
1 (21 ounce) can cherry pie filling
1 can pineapple rings, well drained
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
1 1/2 cups water
1/4 cup safflower oil
1 teaspoon blackberry extract
1/4 cup vinegar
1 1/2 teaspoons vanilla extract

  • Heat oven to 350 degrees.
  • Spread pie filling into a well greased 13 x 9-inch baking dish.
  • Strategically lay the pineapple rings on top of the cherries.
  • Sift together the flour with the sugar, cocoa, baking soda and salt.
  • In a separate bowl, combine water, oil, vinegar, blackberry and vanilla extracts.
  • Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling.
  • Bake for 30 to 35 minutes.
  • Cool in the pan for 10 minutes.
  • Invert pan onto a plate.
  • Cool completely.

Now we have to also have a fruity foo foo drink. I mean it is the islands after all! Here is the recipe for:

BREEZE RUM PUNCH
1 jigger Malibu Rum
1 jigger Bacardi Rum
1 jigger DeKuyper Peach Schnapps
1/4 cup mango juice
1/2 cup pineapple juice
1/4 cup orange juice
1/4 cup guava juice

  • Mix and serve Ice Cold!
  • Garnish with pineapple slice, orange slice and maraschino cherries.

If you have the time make ice cubes ahead of time using fruit juices so as they melt they meld into the drinks.

Or perhaps you’d like a

BLOOD ORANGE MAI TAI
1 oz Dark Rum
1 oz Silver Rum
1 oz Coconut Rum (I used Bacardi Coco)
1/2 oz Cointreau
1/4 oz Amaretto
1/2 blood orange, juiced
1/2 lime, juiced

  • Fill a cocktail shaker with ice.
  • Add all ingredients above and gently shake to combine.
  • Strain into a glass filled with ice and garnish with slices of blood orange and lime.

And here is another fun site for lots of other rum punches.
Jerk Cooking suggestions.

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BAKED PINEAPPLE

I got this recipe from my cousin Jenn years ago and she got it from her hubby’s family. My family affectionately calls it PINEAPPLE FLUFF, but BAKED PINEAPPLE is the technical name Jenn gave me.

2 large cans crushed pineapple, drained, but save the juice
2 cups pineapple juice
2 JUMBO eggs, beaten
4 tablespoons cornstarch
1 cup sugar
mini marshmallows
*2 bananas
*2 cups vanilla wafers

  • Preheat oven to 350 degrees.
  • Over a medium heat whisk the sugar into the pineapple juice until dissolved in a medium saucepan.
  • Next whisk in the eggs until well blended.
  • Gradually add cornstarch and cook until thick. Watch closely, it will burn quickly.
  • Spray an 8×8 baking dish with PURE.
  • Spread pineapple pieces evenly along the bottom.
  • Pour the thickened sauce over the pineapple pieces.
  • Bake 20 minutes.
  • Top with a layer of marshmallows.
  • Return to the oven for a few minutes until marshmallows are golden.
  • Serve hot or cold.
  • This is great leftover and re-heated.

*Now for my optional additions.
Crush vanilla wafers and place on the bottom of the baking dish.
Slice the bananas and layer on top of vanilla wafers before the pineapple pieces.


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