Pineapple Ginger Jam

I'm so excited to be sharing this recipe with you! Not only because it taste delicious but it's also my very first jam recipe I've ever made {happy dance}!

Yes, another first here in my kitchen! Which tells me if I can make this at home, then so can you. Yes you can, I have faith in you {smile}.

I've always been intimidated by the whole canning process. My grandma always canned jams, tomatoes, tomato sauce, and other things. Of course she was brought up this way. My mom never carried on this tradition and I never learned it since there was no need.

But for some unexplainable reason, a wild hair perhaps, I got this idea to make my own jam last week. And not just any jam, but pineapple ginger jam. A sweet, tropical jam to brighten up anything you put it on.

I have to say, it's rather easy to make and after finally making my own jam, this isn't going to be my last batch.

Just think of the possibilities now - Christmas gifts, house warming gifts, or maybe just because gifts. And it doesn't even have to be a gift, you can make your own jam just for you and your family to enjoy.

All the while knowing that it doesn't have any added preservatives or artificial colors and that you made it for them with love {smile}.

Pineapple Ginger Jam

Makes about 3 – 8 ounce jars

Ingredients

1 cup pineapple chunks with juice

1 cup granulated sugar

Juice and zest from 2 Limes

½ teaspoon cooked ginger, minced

1 teaspoon ginger infused water

1/8 teaspoon ground ginger

½ cup crushed pineapple, canned

Directions

Add pineapple chunks with juice, lime juice and zest, minced ginger into a blender and pulse on High until pineapple gets broken down into smaller pieces. Size of chunks is your choice. You can puree mixture like I did because we will be adding crushed pineapple later for the chunkiness.

Pour contents of blender into a medium saucepan with a heavy bottom. Add in sugar, infused ginger water, and ground ginger.

Over medium to low heat, cook uncovered, while stirring occasionally, until mixture becomes thickened, about 2 hours.

Add in crushed pineapple.

Continue cooking over a low simmer, uncovered and stirring occasionally for another 2 hours, give or take, depending on how thick you want your jam. Keep in mind, jam will thicken as it cools.

After cooking, spoon into sterilized jars, wiping off the rims after filling, and place on lids. As the jam cools, the lids will pop and seal.

Store in the refrigerator for up to 3 months.

Inspired by ~ 52 Ways to Cook - Small Batch Canning Ideas

*Helpful Hints*

- I used canned pineapple since I couldn't find any ripe pineapples at the time I wanted to make this jam. You can use fresh pineapple.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays #48, Skip the Housework Link Party #58

Crispy Coconut Chicken Strips with Pineapple Ginger Sauce and Coconut Rice

 

*Disclaimer - This is a sponsored post by Tyson and The Daily Meal. Recipes and opinions are 100% my own.*

Baby its cold outside! And what do we do when it gets cold and dreary out? We start daydreaming of sunny days, sandy beaches, warm blue waters, and start planning our summer vacations.

But I have a quicker and much tastier escape from these cold winter days that doesn't cost as much but reminds you of summer. I’m sharing with you my recipe for Crispy Coconut Chicken Strips with a Pineapple Ginger sauce for dipping and Coconut Rice.

You know how I L-O-V-E my coconut and I especially love it when I get to use it in new ways.

The creamy coconut and juicy pineapple flavors will whisk you away to the tropics, making you wish summer would hurry up and get here already. Especially those of you who live in the northeast corner of the country that’s blanketed with snow.

I simplified this recipe by using Tyson Crispy Chicken Strips instead of raw chicken. Tyson Crispy Chicken Strips are not only made with 100% all natural ingredients but they’re also fully cooked when you buy them to help simplify your time in the kitchen. Not only do they make a quick and healthy meal for the family, but they also make for easy and nutritious after school snacks for the kids.

And let’s not forget about this weekend’s Superbowl party, where you can serve them with any type of dipping sauce from Ranch, barbeque, to my Pineapple Ginger sauce to satisfy any manly craving.

Anywho, back to the recipes I'm sharing with you, no matter what the weather is like outside, these Crispy Coconut Chicken Strips with Pineapple Ginger sauce will whisk you and your family away to the tropics with just one scrumptious bite.

 Reminding you again, that summer days are just a few months away.

Crispy Coconut Chicken Strips

Ingredients for Crispy Coconut Chicken Strips

1 package Tyson’s Crispy Chicken Strips

1 – 14 ounce bag flaked, sweetened coconut

Egg whites, 1 egg per 2 pieces of chicken strips

Honey for drizzling, at least 6 ounces

Directions for making Crispy Coconut Chicken Strips

Preheat oven to 400F degrees.

Line 2 cookie sheets with parchment paper.

Place chicken strips on prepared cookie sheets and cook for 20 minutes at 400F degrees.

Remove from oven.

Place egg whites in a small mug. Set aside.

Pour flaked coconut onto a clean plate.

After removing chicken strips from oven (be careful not to burn your fingers) cut strips into 2 to 3 inch pieces.

Grab a chicken piece and gently brush entire strip with egg white.

Drizzle a little honey over sides of chicken strip.

Roll coated chicken strip in flaked coconut until strip is covered.

Place back on cookie sheet with parchment paper.

Place back into the oven for 10-14 minutes, turning strips over halfway through after 5-7 minutes, so the bottoms can brown.

Remove from oven after 10-14 minutes or until coconut flakes are lightly browned.

Let cool for 5 minutes before serving. Remove from sheet with flat spatula.

Best served with pineapple ginger dipping sauce and Coconut rice.

Pineapple Ginger Sauce

Makes 4 servings

Ingredients for Pineapple Ginger Sauce

1 and 1/2 cups pineapple chunks with juice

Juice of 2 limes

4 Tablespoons brown sugar, packed

2 teaspoons ground ginger

4 Tablespoons pineapple jam

2 Tablespoons molasses

Dash of red crushed peppers (optional)*

Directions for Pineapple Ginger Sauce

Place pineapple + juice, lime juice, brown sugar, and ginger into a blender and puree until all ingredients are blended. Pour into a small saucepan.

Add in pineapple jam, molasses, and red pepper flakes*

Over medium heat, bring to a boil. Once boiling turn heat down to low and simmer for another 15-20 minutes, stirring occasionally.

Pour into small bowls for dipping.

Coconut Rice

Makes 6 servings

Ingredients for Coconut Rice

1 and ½ cups Jasmine rice

1 – 15 ounce can coconut milk

1 cup water

3 fresh basil leaves, washed and coarsely chopped

1 clove garlic, minced

½ teaspoon sea salt

Directions for Coconut Rice

Add all ingredients into a medium saucepan. Stir together over medium heat. Bring to a boil.

Turn heat down to low, cover, and simmer for 30 minutes.

After 30 minutes, remove from heat and let sit for 15 minutes, still covered, before stirring.

Serve warm.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays #47, Sweet and Savoury Sundays #98

Candied Ginger

As promised, here is the recipe for making candied ginger at home for a lot less than they sell it in the stores.

Have you ever tried candied ginger? Or yet making your own candied ginger at home?

I wanted to make my own candied ginger for my Gingerbread Cake and saw the price of what they were asking for it at my local grocery store, about $12.00 for a small spice jar! Unbelievable, $12.00! I knew there had to be a way to make it myself for a whole lot less. And I was right.

The cost to make your own candied ginger at home is less than $5.00. All you need is ginger root, sugar, and about 20 minutes of your time. That's it! Well, a food scale too, but lucky for me, I already had one of those.

The only recipe I could find for making candied ginger was for making one pound of candied ginger. I don't know about you, but one pound of candied ginger is way too much for me and I didn't need that much. So I've streamlined the recipe so you can make it for any amount you want.

It's so easy to make, I can't believe I've never had candied ginger before. And after learning how to make it, it's definitely not going to be my last batch here.

The best part about making this at home, is getting to suck on the spoon after your finished! The spoon becomes a giant candied ginger lollipop!

See, there is fun to making foods yourself at home {smile}.

Candied Ginger

Makes 2 ounces of candied ginger

Ingredients

2 and ½ cups water

2 ounces fresh ginger, peeled and sliced*

2 ounces granulated sugar (2 ounces = 4 Tablespoons or  ¼ cup sugar)

Wax paper

Directions

Add water and prepared ginger into a small saucepan. Bring to boil and continue boiling for another 15-20 minutes or until ginger has softened.

Remove saucepan from heat and let cool to room temperature.

Pour off ginger infused water into a separate container. Set aside.

Add ¼ cup of the ginger infused water back into the saucepan along with the granulated sugar and the pieces of softened ginger.

Over medium to high heat, bring to a boil, stirring constantly so the sugar does not burn.

Once sugar water starts to boil, turn heat down to medium.

Continue stirring while sugar water boils until it begins to evaporate and starts to resemble a dry, crystallizing boil, about 15-20 minutes.

Once you notice this, remove pan from heat and quickly place candied ginger on wax paper.

Let cool completely before eating.

Can store in an air tight container for up to two weeks.

Inspired by ~ Alton Brown's  Candied Ginger Recipe

*Helpful Hints*

- I stored mine in the refrigerator to prevent it from becoming soggy. At room temperature I noticed the sugar started melting and losing the dry crumbles.

- *Slice ginger into small bits because in large bites, the candied ginger has quite a bite of spiciness, almost like pepper.*

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays #47

Gingerbread Cake with Orange Cream Cheese Frosting

Just because the Holidays are over, doesn't mean you've seen the last of gingerbread recipes, no ma’am (or sir). After all, if foods were only allowed to be made during certain times of the year, we would all get pretty bored with eating.

And after you get a taste of this gingerbread cake, you'll agree with me.

I added a secret ingredient to this gingerbread cake to keep it moist. Well, not really a secret because I’m about to tell y’all right now…{whispering}…pumpkin. Yep, you heard right, pumpkin is my secret ingredient to help keeping this gingerbread cake moist.

Along with this scrumptious orange cream cheese frosting and a touch of candied ginger to top it all off, Oh My! You won’t ever think that gingerbread is only for December again.

The orange cream cheese frosting is light and pairs well with the gingerbread. While the candied ginger adds an extra zing to top it off.

Each of the flavors are delicious all by themselves, but layer them upon each other and it becomes a flavor party for your taste buds!

This gingerbread cake will soon become a favorite of yours, no matter what time of year it is!

Gingerbread Cake

Makes 1 and ½ loafs or one 9” x 9” cake

Ingredients

2 and 1/3 cups all-purpose flour, sifted

1 and ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon sea salt

2 teaspoons ground ginger

1 and ½ teaspoons cinnamon

¾ teaspoon nutmeg

¼ teaspoon ground cloves

1/8 teaspoon allspice

2 large eggs

1 cup pure pumpkin puree

¾ cup light brown sugar

¼ cup coconut sugar

¾ cup molasses

¾ cup unsalted butter, melted

1 cup ginger infused hot water*

Directions

Preheat oven to 325F degrees.

Grease 9 ½” x 5 ½” x 3” loaf pan and a 5 ½” x 5 ½” x 2” dish with butter or a non-stick spray. Can also line pans with parchment paper. Or you can use a 9” x 9” square pan. Set aside.

In a medium mixing bowl, add the sifted flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Set aside.

Combine eggs, pumpkin puree, brown sugar, coconut sugar, molasses, and butter into a large mixing bowl. Blend together until smooth.

Mix in ginger infused hot water.

Slowly add in dry ingredients, blending thoroughly.

Pour mixture into prepared pans. Leaving about ½” to 1” from the top.

Place into preheated oven and bake for 60-70 minutes for loaf pans, or until knife inserted into middle comes out clean.

Remove from oven and let cool for 15 minutes. After 15 minutes, remove loaf from pan and cool thoroughly on wire rack before frosting.

*For 9” x 9” square pan, bake for 35-40 minutes at 325F degrees and let cool in dish before frosting.

How to make Ginger Infused Water

Ingredients

2 and ½ cups water

2 ounces fresh ginger, peeled and sliced

Directions

Add water and prepared ginger to a small saucepan. Bring to a boil and continue boiling for another 15-20 minutes, or until ginger softens.

Remove saucepan from heat and set aside.

Orange Cream Cheese Frosting

Ingredients

1/4 cup ginger infused water

1/4 cup orange juice

4-5 cup powdered sugar

2 cups heavy whipping cream

1/2 teaspoon ground ginger

8 ounces cream cheese, softened to room temperature

1 teaspoon vanilla extract

3/4 teaspoon orange extract

Directions

Add all ingredients into a large mixing bowl and using your whip attachment, whip until mixture gets soft to firm peaks. Refrigerate until gingerbread cake is thoroughly cooled.

Once cake is cooled, spread over top of loaf and serve.

*Helpful Hints*

- Recipe for how to make your own candied ginger at home is coming later this week.

- Orange Cream Cheese frosting can also be served as a dollop over individual gingerbread cake slices before serving.

Inspired by ~ Old Fashioned Gingerbread Cake.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.


 Shared with: Foodie Friends Friday Linky Party #131, Sweet and Savoury Sundays #97

Soft Gingersnap Cookies

This isn’t the recipe I was planning on sharing with y’all this week, but as my life goes here lately, I can’t plan on what I’ve planned on doing. These cookies were made from more of a need than a want, but after munching on a few, I realized I needed to share ‘em with y’all.

I wanted to make something, ok everything, pumpkin this weekend. But I had a sour tummy all weekend and didn’t have much of an appetite for anything. I couldn’t drink water without my tummy hurting and even chicken broth and crackers upset me. I was not a happy camper, especially since I had a few days off from work {princess pouty face}.

Ya see, I needed something to help calm my tummy as the Pepto Bismol, ginger ale, chicken broth, bread, milk, and soda water (separately, not all mixed up together like a tummy calming cocktail, although I might be onto something there!) was not working fast enough. And since I wanted to bake something, I thought I would try gingersnaps instead of my pumpkin treats I had planned.

I remember my pregnant friends nibbling on gingersnaps for their morning sickness. And since I tried every other remedy I could think of, my thoughts were “why not?” After all, gingersnaps are Fall-ish with all their spices. It was a win-win!

I found these soft gingersnaps from Rachel at Surviving the Stores and loved how they were “healthy” cookies, which was good considering my current sour tummy status.

I was quite surprised that these cookies didn’t upset my tummy like all the other foods I’d tried. It was the first time I could eat something over the last two days that made my tummy feel normal.

These gingersnap cookies are soft and thick with a subtle flavoring of ginger and molasses and just the right amount of sweetness. Making them the perfect cookie for Fall and Christmas, or whenever you have an upset tummy {wink}.

Soft Gingersnap Cookies

Makes about 24 cookies

Ingredients

¾ cup unsalted butter

¾ cup brown sugar, packed

¼ cup organic coconut sugar

½ cup molasses

1 egg

1 and ½ teaspoon of vanilla extract

3 cups whole wheat flour

2 and ½ teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Dash of ground cloves

1 teaspoon baking soda

¼ teaspoon sea salt

For topping after cooking

2 Tablespoons powdered sugar

1/2 teaspoon ground ginger

Directions

Preheat oven to 350F degrees.

Line 2 cookie sheets with parchment paper. Set aside.

In a large mixing bowl, cream together butter and sugars.

Once butter and sugars are creamy, blend in molasses, egg, and vanilla until thoroughly mixed.

In a medium bowl, add the dry ingredients together - flour, ginger, cinnamon, nutmeg, dash of cloves, baking soda, and sea salt.

Slowly add dry ingredients to butter and sugar mixture until well blended. I used my stand mixer for making these, but if you're mixing by hand, you'll need to put a little muscle into it.

Roll about 1 Tablespoon of dough mix together in your hands and place on prepared cookie sheet.

Using a wetted fork, gently press cookies down with tines to flatten to desired shape. These cookies will hold their shape well when cooking so flatten to your preference. Repeat until you have about 6-8 cookies on one sheet.

Place cookie sheet into oven and cook for 10-12 minutes, depending on your oven.

While cookies are in the oven, add 2 Tablespoons powdered sugar and ½ teaspoon ground ginger to a small bowl. Mix together with a fork. Set aside.

Remove cookies from oven and let cool for 5 to 10 minutes on the cookie sheet before placing onto a wire rack.

After placing cookies on a wire rack, lightly sift powdered sugar and ginger mix over tops of cookies.

Repeat after each batch is moved onto the wire rack.

Serve with milk and enjoy!

*Helpful Hints*

- You can use any type of flour mixture you prefer.

- You can skip the powdered sugar step and leave your cookies plain. I like the way it makes them look and the extra taste of sugary ginger.

- Much easier clean up if you place wax paper under the wire rack of cookies before sifting with powdered sugar mix.

- All measurements are US All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Wake Up Wednesday "Linky" Party #45