Monthly Archives: August 2014

  • Pina Colada Popsicles {Vegan!}

Pina Colada Popsicles {Vegan!}

Posted on August 27, 2014
Category:

Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before Summer slips away.

Now, let’s be clear. I love Fall. In fact, it’s my favorite season. But I’ll embrace Fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still Summer. So say hello to these Pina Colada Popsicles!

I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. But now I’ve got something that everybody can enjoy. Well, almost everybody. These Pina Colada Popsicles do have a teeny tiny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum, right? So maybe if you’re under a certain age you shouldn’t be eating these. Everyone else can just dig right in.

Pina Colada Popsicles {Vegan!} | www.floatingkitchen.net

Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.

Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut as well. Seriously, don’t skip this part.

If you are keeping these strictly vegan, be sure to check the labels on your chocolate because not all brands are dairy free.

Cheers,

Liz

Pina Colada Popsicles {Vegan!}

Yield: Makes 10-12 popsicles, depending on your mold

Pina Colada Popsicles {Vegan!}

Ingredients

  • 1 banana
  • 1 (14 ounce) can full fat coconut milk
  • 1 (20 ounce) can pineapple chunks in juice
  • 3 tablespoons sugar
  • 1/4 cup rum
  • 1/2 cup shredded coconut
  • 8 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil

Instructions

  1. In your blender, combine the banana, coconut milk, pineapple chunks (and all the juices from the can), sugar and rum on high until smooth. Divide the mixture evenly between your popsicle molds. Transfer to your freezer and allow the popsicles to partially set, about 1-2 hours, before inserting wooden popsicle sticks or dowels. Continue to freeze until completely solid, at least 6 hours more.
  2. Once the popsicles are completely frozen, remove them from their molds (you can run a little warm water over the molds to help remove the popsicles) and place them on a wax paper-lined baking sheet. Transfer the baking sheet to your freezer until you're ready to dip the popsicles.
  3. Toast the coconut in a small dry skillet over medium heat until some of the coconut is starting to brown and it smells fragrant, about 2-3 minutes. Remove from the heat and set aside.
  4. In a small heavy bottom saucepan, heat the chopped chocolate with the coconut oil over medium heat, stirring frequently, until the chocolate is completely melted and smooth. Remove from the heat and set aside for about 10 minutes to cool slightly. You may want to transfer the melted chocolate to a narrow container (like a drinking glass) for easier dipping.
  5. Working with one popsicle at a time, dip it in the melted chocolate and then place it back on your wax paper-lined baking sheet. Sprinkle immediately with some of the toasted coconut. Continue until all the popsicles are dipped and coated with coconut. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place the baking sheet back in your freezer until you are ready to eat them. You can transfer the dipped popsicles to ziplock freezer bag once they are completely hardened for longer storage.
https://www.floatingkitchen.net/pina-colada-popsicles-vegan/
  • Blackberry-Chipotle BBQ Chicken Quesadillas
  • Blackberry-Chipotle BBQ Chicken Quesadillas
  • Blackberry-Chipotle BBQ Chicken Quesadillas
  • Blackberry-Chipotle BBQ Chicken Quesadillas

Blackberry-Chipotle BBQ Chicken Quesadillas

Posted on August 25, 2014
Category:

The blackberry bushes around my house are finally starting to slow down their production of luscious little fruits. The season is coming to a halt. Or I have simply picked every single blackberry within a 4 mile radius. My purple fingers would probably suggest the latter…..

But judging by the look of things, I think this might be my last blackberry recipe for the summer of 2014. Although there is always that little stash that I tucked safely away in my freezer….

Given my multitude of blackberry recipes here on Floating Kitchen, I thought it might be a fun way to try out a social app that I’ve recently become obsessed with called Steller. If you are all ready on Steller, then lets connect, share and hang out! You can find me here and this is my first story. If not, I highly recommend checking it out. It’s an elegant, fun and crazy addicting way to stitch together photos, videos and text. I’m really excited to explore the app more (i.e. procrastinate) and see what creative stories I can come up with!

So let’s talk BBQ sauce. I have to admit I’m not really a condiment person. I detest mayonnaise and relish. And I’m on the fence about mustard and ketchup. Yes, I’m a weirdo. But I do heart BBQ sauce. It can be sweet, smoky, spicy or vinegary. It’s all good to me. Slather some on and let’s go!

So I decided to turn my last precious haul of blackberries into a BBQ sauce. And I’m really happy with how well balanced it turned out. It’s got just the right amount of sweet, tangy and smoky flavors. It would be perfect smeared on some grilled steak or ribs.

But today I decided to mix it up with some shredded chicken, black beans and corn to make one heck of a flavorful quesadilla. Because quesadillas are like summers comfort food.

Still thinking about grilled steak and ribs? Yeah, me too. Lucky for us the recipe below makes an extra cup of the BBQ sauce. So you can enjoy these quesadillas AND have leftover sauce to put on whatever else pleases you. Enjoy!

Cheers,

Liz

Blackberry-Chipotle BBQ Chicken Quesadillas

Yield: Makes six 8-inch round quesadillas

Blackberry-Chipotle BBQ Chicken Quesadillas

Ingredients

  • For the BBQ Sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle chili in adobo sauce, minced
  • 2 cups fresh blackberries
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 tsp. salt

  • For the Quesadillas
  • 2 cups cooked chicken, shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 12 (8-inch) soft flour tortillas
  • 3 cups Fontina cheese, shredded
  • 4 tablespoons cilantro, roughly chopped

Instructions

  1. Make the BBQ sauce. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more. Add the brown sugar, vinegar, chipotle chili, blackberries and tomato sauce. Cook, stirring frequently, until the blackberries are broken down and the sauce has thickened, about 10-15 minutes. Stir in the Worcestershire sauce and the salt. Take the skillet off the heat and carefully remove about 1 cup of the BBQ sauce and transfer it to a clean container (you won’t need it for this recipe, so refrigerate it and use it later in the week!).
  2. Return the skillet to the heat and add the shredded chicken, black beans and corn to the remaining BBQ sauce, tossing to coat. Cook, stirring occasionally, until the filling is warmed through. Remove from the heat and cover to keep warm.
  3. Assemble the quesadillas. Heat a second skillet over medium heat and spray lightly with non-stick cooking spray. Place one flour tortilla in the skillet and spread a scant 3/4 cups of filling evenly on the tortilla. Sprinkle 1/2 cup Fontina cheese and about 2 tsp. of chopped cilantro on top of the filling. Cover with a second flour tortilla. Let the quesadilla cook about 2-3 minutes, or until the tortilla starts to brown, and then flip it and cook on the second side for an additional 2-3 minutes.
  4. Remove the quesadilla from the skillet and repeat the process with the remaining filling and tortillas. You can place the cooked quesadillas in an oven set to low to keep warm.
  5. Cut the quesadillas into four wedges before serving.
https://www.floatingkitchen.net/blackberry-chipotle-bbq-chicken-quesadillas/

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