Wednesday, July 16, 2014

Pineapple Cilantro Lime Marinade

Happy summertime, friends! Paul and I absolutely love firing up the grill in the summer. We both have a mild grilled-pineapple addiction, so oftentimes we throw together some shish kabobs with pineapple, bell peppers, onions, and either steak or chicken, make some rice, and boom! Dinner is done. I got to daydreaming about a marinade that would incorporate our love for pineapple and be perfect for grilling, and this pineapple cilantro lime marinade is what happened!

The smell of charcoal makes me so happy! Is that weird? Our new townhouse has a nice big back porch, so I'm excited to buy a patio set one of these days and throw a cookout! Kabobs are definitely crowd pleasers. You can get creative with different meat, fruit, and veggie combos with different marinades!

This marinade is so zesty and summery! The pineapple flavor is strong (in the best way) and the lime juice balances the sweetness nicely. I'm a sucker for cilantro, and I think it's the perfect herb in combination with the pineapple and lime. Last but not least, a little cumin and onion powder a bring some depth and a savory smokiness to the marinade. I hope you all enjoy it as much as I do!

Featured in La Petite Fashionista Magazine!

Pineapple Cilantro Lime Marinade
Marinade for 1 lb of meat
Preparation Time: 5 minutes
Marinating Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients
1/2 cup extra virgin olive oil
1/4 cup pineapple juice
1/4 cup fresh cilantro
1 lime (for zest and juice)
3/4 tsp salt
1/2 tsp cumin
1/4 tsp onion powder
1/8 tsp black pepper

1. Rinse and chop cilantro.
2. Zest the lime.
3. Juice the lime and whisk all ingredients together.
4. Mix meat and marinade together.
5. Cover meat and marinade (or seal in a zip top bag) and place in the refrigerator for 1 hour.
6. Cook as you please! Grilling with pineapple, bell pepper, and onion is recommended.


1. Rinse and chop the cilantro.

2. Zest the lime.

3. Juice the lime and mix all of the ingredients together! So easy.

4. & 5. Mix the meat and the marinade together, cover, and marinate in the refrigerator for an hour. Putting everything in a zip lock bag in the fridge works too! Here I chopped up chicken breasts in large chunks because I happen to be making shish kabobs, but you could marinate whole pieces of chicken as well! This marinade would be fantastic with steak, fish, or pork tenderloin! 


6. Cook the meat however you like! I love this marinade in shish-kabob form. I'm a sucker for grilled pineapple! I like to chop onion, bell pepper, and pineapple into large chunks and skewer them up with the chicken and grill! Here are the details of how I chop the accompaniments - I chop the top off of the bell pepper.


6. Continued:  Cut the fleshy part of the bell pepper away from the center. Cut as much of the white ribs off as possible (I hadn't trimmed the ribs yet in this picture).

6. Continued: Cut the outsides of the pepper into 1.5-2 inch pieces.

6. Continued: For the onion. Slice the scrunched up ends off of the onion.

6. Continued: Place the flat side of the onion down on the cutting board and cut the onion in half from the top.

6. Continued: Peel the onion apart and cut into 1.5-2 inch chunks. I like to peel the onion 2 layers at a time. I usually skewer two onion pieced together. I feel like they grill better and don't burn as quickly when they are packed together a little thicker.

6. Continued: Chop the pineapple in big chunks!


Slide the chicken, pepper, onion, and pineapple onto skewers repeating the pattern until all of the pieces are skewered! I way prefer metal skewers over wooden skewers - you don't have to deal with splintering wood! Grill the skewers up and enjoy!



Tuesday, July 1, 2014

Peach & Raspberry Sangria

I drank some lovely peach sangria on my recent trip to Savannah, and I HAD to make some for myself when I got home! It's really the ideal summer beverage. Fruity, refreshing, and easy to drink, Peach & Raspberry Sangria is perfect for porch-sittin' or soaking up some sun at the pool or beach. And the fresh fruit at the bottom of your empty glass is a juicy added bonus! The sweet peaches and tart raspberries combine with a hint of citrus in triple sec to give this sangria a bright, summery flavor.


Peach & Raspberry Sangria
Makes 8 Servings
Total Time: 5 minutes

0.75 L white wine (I used Pinot Grigio)
11.2 oz peach nectar
6 oz club soda
3 oz triple sec
2 peaches
6 oz raspberries

1. Slice peaches.
2. Mix all ingredients. Pour over ice and enjoy!


I found peach nectar in the ethnic food section of my grocery store. The rest of the ingredients are very standard! I chose Pinot Grigio rather than a Riesling or Moscato because I didn't want the sangria to be overly sweet. The peach nectar and fresh fruit add a decent amount of sweetness! I think Pinot Grigio ended up striking just the right balance.

Just slice up the peaches and mix everything together! My Georgia peaches from the farmer's market were so soft and sweet and fragrant. Almost too ripe, which is right where you want them.



There's something about drinking sangria that makes me want to kick my feet up and relax. A little summertime day-drinking by the pool or at a cookout and I am one happy girl! And how easy is this recipe?! No blending or muddling or syrup-making. Just slice, mix, and enjoy!


Thursday, June 26, 2014

SJK Approved - Vegetable Lasagna


I am SO excited to share my first SJK Approved post with you all. I'll be featuring recipes, restaurants, kitchen gadgets, and other foodie goodies which I have personally tested and approved and LOVE! Stay tuned and follow along at #SJKApproved for more!

First up is Vegetable Lasagna by The Pioneer Woman. This is one of those recipes I've made over and over again because it's just so darn good. Pasta? Check. Cheese? Check. Hearty veggies cooked in a spicy tomato sauce + a little wine? Check. Done and done. It's not heavy like some lasagnas I've had, and you don't miss the meat at all! Meatless Monday never tasted so good.

My husband puts in requests for this recipe! And while I'm usually cooking for just the two of us, I don't mind making a big batch because this lasagna freezes VERY well. I use a few zucchini in place of the mushrooms because Paul isn't a mushroom fan :( I'm saddened by this, but the veggie lasagna tastes amazing either way.

Can I also gush about how much I love Ree Drummond for a minute? She's so fun to watch on the Food Network because she's so cheerful! I love the personal touches she puts on her recipes, sometimes planning them with specific family members in mind. She's such a great story teller and you can see all of the love she puts into her food on the show! She's lovely and her recipes have never failed me. Two thumbs up for Ree Drummond.

You all NEED this vegetable lasagna in your lives! See the recipe and Ree Drummond's flawless step-by-step pictures here: http://thepioneerwoman.com/cooking/2011/04/vegetable-lasagna/

Tuesday, June 24, 2014

The All New Saucy Jocey's Kitchen!

Saucy Jocey's Kitchen got a makeover! I've always had a thing for polka dots (see here) and retro style, and I was so inspired by the gorgeous vintage kitchen themed bridal shower my lovely maids of honor threw me, I decided to give the blog a new look!

I followed LPF Media's tips for creating a branding guide, which was crucial in giving all of my retro-love a cohesive direction. It's amazing how much fun font-shopping can be! Does that make me a nerd? I gathered a bunch of inspiring images on Pinterest, picked out a few signature colors and fonts, and created a brand new logo! I hope to work the retro-kitchen style into my food photography as well. I apologize in advance to my husband for all of the mismatched colored glass serving ware and polka dot napkins which will soon fill our kitchen. :P

Along with the new look, you will notice some new types of posts! I'll be sharing all of my foodie travel adventures in SJK Travels posts. I just returned from Vienna (eeeek! so beautiful), Asheville, Charlotte, and Savannah, and I'm headed to AUSTRALIA soon, so stay tuned! #SJKTravels will hold all of my wanderlusting foodie pictures. :)

I'll also share my favorite tested-and-approved recipes from other bloggers (all with step-by-step pictures of course), kitchen gadgets, restaurants, grocery items, and more! Follow #SJKApproved to see my list of favorites!

A friend of mine recently asked me to write a how-to guide for cooking with fresh ingredients for one or two people on a budget. I know this challenge WELL. You want to eat fresh produce and meat at its peak freshness without any waste, but you don't want to grocery shop 4 times a week, and you don't want to eat the same leftovers for days on end! I've learned some tricks to making it all work, and I'll share those (hopefully along with some menus and grocery lists) soon!

As always, there will be plenty of delicious recipes with step-by-step pictures. I hope you all enjoy the new look and direction of the blog! Stay tuned for more!

Sunday, June 22, 2014

Quinoa Tuna and White Bean Salad


If you're looking for a simple, healthy, and protein-packed lunch, this is it my friends! I'm obsessed with the Tuna and White Bean Salad recipe from Budget Bytes. It's ridiculously easy, light, and filling! I was in the mood to experiment with quinoa and I thought it would make a great addition to the recipe. Shredded carrots and broccoli slaw add some crunch for a nice texture variation, plus you work in some veggies! The lemon juice perfectly balances the richness of the beans and tuna. We all know fish + citrus is a winning combination. Throw is all together and you've got the perfect lunch!


Quinoa Tuna and White Bean Salad
Makes 3 cups
Total time: 30 minutes

Ingredients
5 oz solid white albacore tuna in water
15 oz Great Northern beans (but any white bean will do)
1/3 cup dry quinoa (plus 2/3 cup water for cooking)
1/4 cup shredded carrots
1/4 cup broccoli slaw
2 green onions
1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper to taste

1. Thoroughly rinse and drain quinoa in a mesh strainer.
2. Bring quinoa and 2/3 cup water to a boil. Reduce heat to low, cover, and cook until all water is absorbed, about 10-15 minutes.
3. Drain tuna.
4. Drain and rinse white beans.
5. Juice half of the lemon and discard seeds.
6. Slice the green onions.
7. When the quinoa is done cooking spread it on a plate and allow to cool in the refrigerator for a few minutes (This is a cold salad. If you cooked the quinoa ahead of time, skip this step!)
8. Mix tuna, beans, quinoa, carrots, broccoli slaw, green onions, lemon juice, and olive oil together. Add salt and pepper to taste. Enjoy!



Step-by-step Photos 

1. Thoroughly rinse and drain the quinoa. I hope you all have a larger mesh strainer than I do :( It took a few rounds to rinse all the quinoa! I'm adding a large mesh strainer to my shopping list...

2. Bring quinoa and water to a boil. Reduce the heat to low, cover, and cook until all of the water is absorbed, about 10-15 minutes.

3. Drain the tuna. 4. Rinse and drain the white beans. Any white beans will do, but I used Great Northern beans!

5. Juice half of the lemon and discard seeds. Use the other half of the lemon for whatever you please :) This citrus juicer belonged to my Grandma Mary. It's very special to me. My mom gave it to me at my bridal shower and I proceeded to cry like a baby.

6. Slice the green onions. I think it's prettiest if you slice them on a diagonal!

7. Cooking the quinoa ahead of time is ideal, that way it has time to cool. But if you can't cook it ahead of time, just spread it out on a plate (so it cools faster) and put the plate in the refrigerator for 5-10 minutes. It cools pretty quickly. I suppose you could eat this as a warm salad if you want, but I like it cold and crisp.

8 a. Mix it all together! I found the shredded carrots and broccoli slaw in pre-prepared bags in the produce section. So. Easy.

8 b. Add salt and pepper to taste. Freshly cracked is the best, but any ol' salt and pepper will work of course. This salad can hold up to a good amount of salt because of the tuna. Just add a little and give it a taste test, and add more if you need to!

I hope you all enjoy this salad! The olive oil and lemon dressing makes it perfect for summertime - so bright and fresh. The tuna, white beans, and quinoa pack a protein punch, and you get a lovely crunch from the carrots and broccoli! 

Saturday, June 7, 2014

SJK Travels - Vienna, Austria


Hello, friends! Please excuse my blogging hiatus this past year. I've been a tad busy! With my first full-time job, part-time school, getting married, buying and renovating our first home, and traveling a bit, I've had zero time for blogging. But I haven't fallen off the face of the earth! Just fallen off the face of Blogger, but I'm back now, and I hope to always be able to squeeze in some blogging time from now on. :)

Speaking of traveling, I was lucky enough to be sent on a business trip to Vienna! Tough gig right? This was my first trip to Europe, and I was completely swept off me feet with the beauty of the old buildings and the fantastic food. I'm excited to share the highlights of my Vienna trip!



I lived out the tea party fantasies of my childhood at Hotel Sacher, home of the famous Sacher Torte! My colleagues and I split one LARGE continental breakfast, but each ordered our own torte of course.

I loved how intensely flavorful the Sacher Torte was without being overly sweet! A thin layer of apricot jam is a lovely surprise among all of the rich chocolate. And it is served with UNSWEETENED whipped cream! I ate unsweetened whipped cream several times in Vienna actually, and was surprised at how much I enjoyed it! I grew to appreciate the purely textural addition to the pastries. 



I could wander around Naschmarkt, a farmers market + shops, for days... With everything from farmer's stands to delis to bakeries to spice shops to restaurants to soap shops, everything was fresh and pure.

It's probably a good thing that they limit the food you can bring with you through customs, or I would have brought was too many Naschmarkt goodies home with me! I bought only some handmade soaps for my parents and ate a very European lunch of prosciutto and a baguette, with macarons for dessert! Dessert can be after lunch too... don't judge me! :P


As if all of the glorious pastries, coffee, and meat and potatoes Vienna had to offer weren't enough to win me over - The Austrian dry white wine Grüner Veltliner is so delicious! I'll have to hunt for it in the states!

My foodie takeaways from the trip:
1. Sometimes less is more when it comes to sugar in desserts. I actually LOVED the unsweetened whipped cream that topped many of the desserts. And oftentimes a non-overly-sweet flavor was the star of the dish, like fruit puree, liqueur, or coffee. I'll keep this in the back of my mind the next time I'm whipping up something sweet!
2. Sliced deli meat and a hunk of fresh bread is one of the best lunches ever. I find myself craving this for lunch, especially on days when I feel lazy. Some deli meat, a hunk of cheese, and some fresh bread as finger food, and I'm tooootally content. Luckily Publix is the best grocery store ever, so high quality versions of all of these items are always readily available to me. 
3. Grüner Veltliner wine is fan. tastic.
4. A week of eating lots of meats and starches is best followed by a week of eating salads. ;) I'll have to say, a lot of the food in Vienna was HEAVY. I got home and all I wanted to eat was green things. But all the goulash, wiener schnitzel, and spaetzle sure was fun while it lasted!

Browse around #SJKTravels on Facebook, Instagram, and Twitter for even more wanderlusting-foodie pictures from my trip!

Tuesday, June 18, 2013

Berry Apple Crisp





Berry Apple Crisp is my all-time favorite non-chocolate dessert! I have dreams about my fiance's Great Grandma Daniel's Apple Crisp recipe, which is delightfully autumnal with apples and cinnamon. What's a girl to do in the summertime? Throw in some berries! Strawberries and blueberries taste like summer to me, and with the addition of bright lemon zest and honey, this dish is transformed into the perfect summer cookout/picnic dessert! 



Berry Apple Crisp
Makes 10-12 servings
Total Time: 1 hour 15 minutes

Ingredients
5 Fuji apples
16 oz strawberries
6 oz blueberries
1 cup brown sugar
1 tsp cinnamon
1 tsp lemon zest
1 Tbsp honey
1 cup flour
1 cup white sugar
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup melted butter (1 stick)

1. Grease a large baking pan (at least 9 x 13) and preheat the oven to 350 degrees F.
2. Peel, core, and thinly slice apples. Slice strawberries.
3. Mix brown sugar and cinnamon.
4. Mix apples, strawberries, blueberries, lemon zest, honey, and half of the brown sugar mixture and pour into the greased pan.
5. Mix white sugar, flour, salt, and baking powder in a separate bowl. Mix in one egg with a fork until the mixture is uniformly crumbly.
6. Pour crumble topping over fruit. Top with the remainder of the brown sugar mixture, followed by the melted butter.
7. Bake at 350 degrees F for 45 minutes. Serve cold or warm with a dollop of whipped cream.


Grease a baking pan and preheat the oven to 350 degrees F. And wash your berries! Mmmm pretty summer berries.

Peel and core the apples. I'm admittedly not very good at this... I cut too much apple away with the skin! I think it's just something that takes practice.

Thinly slice the apples. Don't munch on too many slices as you go or your berry apple crisp won't be very apple-y!


Slice the gorgeous strawberries.

Zest the lemon and get ready for your kitchen to smell amazing!

Mix the brown sugar and cinnamon *googly eyes*


Mix the blueberries, strawberries, apples, lemon zest, honey, and half of the brown sugar/cinnamon mixture and pour into the greased pan.

Mix white sugar, flour, salt, and baking powder in a separate bowl. Mix in one egg with a fork until the mixture is uniformly crumbly. This will take a minute or two, but eventually the egg will moisten little chunks of the dry ingredients and the mixture will have little crumbles throughout.

This is what it will look like! Some crumbles are bigger than others, but there aren't any smooth floury parts anymore.

Pour the crumble mixture over the fruit.

Pour the rest of the brown sugar/cinnamon mixture over the crumble topping.

And here is where it gets REALLY heavenly... pour a stick of melted butter on top of the whole darn thing.

Just... Ugh. There are no words.


Bake at 350 for 45 minutes. Serve warm OR cold with a dollop of whipped cream! Paul's family traditionally serves it cold, but I think I like it warm.

I actually LOVE this more than apple pie! The crumb topping is crispy and buttery and sugary and perfectly contrasts the soft, saucy fruit. And the gorgeous purple color from the strawberries and blueberries? So good! Enjoy!
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