A Blue Pineapple for a Baby Girl Nursery

Blue Pineapple Watercolor 11X14

A Blue Pineapple for a Baby Girl Nursery.

I had a commissioned request to do a turquoisey-blue pineapple to go with a pink flamingo for a baby girl’s nursery.

Pink Flamingo Watercolor 11×14

Sweet new mommy-to-be, Sarah, reached out to me through our McKinneyX2Designs Etsy shop and asked if I could do my pineapple in blues and paint her an original pink flamingo – with a couple dabs of gold in each if possible.

I have been having so much fun pouring acrylic abstracts lately, it was a mind-shift to gently and neatly “splash” in watercolor, but it came back like riding a bike, and I truly enjoyed creating these original pieces in 11×14 for a sweet baby girl’s nursery.

I love the fun, creative ways new parents are decorating nurseries now, and this nursery is sure to be adorable.

Wishing you a day that is colored with turquoisey-blue pineapples, bright pink flamingoes, and dabs of gold!

Cheers & Hugs,
Jodi

On Hospitality

Pineapple Watercolor 11x16 Artistico Fabriano 140lb

Pineapple Watercolor 11×16 Artistico Fabriano 140lb

On Hospitality…

“True Hospitality
is when people leave
feeling better about
themselves –
not better about
you.”
– – Shauna Niequist

My hope is that all who enter my home leave feeling better about themselves.
Better because they felt welcomed….. loved…….. and comfortable.
Better because their bellies were filled with yummy food.
Better because we shared good wine or good coffee.
Better because we laughed.
Better because we could be our authentic selves.
Better because we shared and created memories.
Better because they know they are always welcomed back.

Cheers & Hugs,
Jodi

Watercolor Pineapple – a sign of hospitality – using Daniel Smith Cadmium Yellow, Quinacridone Gold, Burnt Umber, Olive Green, Perylene Green on 11×16 Artistico Fabriano 140lb Cold Press.

 

A Slice of Pineapple in Watercolor

pineapple slice

Watercolor Pineapple Slice 8 x 10 140# Hot Press Arches

I had so much fun painting my pineapple for my Be Like A Pineapple post about a week ago, that I wanted to do pineapple again.

This time I decided to do a juicy slice.

Pineapple is such a wonderful summertime fruit.   It is delicious to eat all by itself, but it also pairs well with so many things – like the Pineapple Blueberry Salsa recipe I shared last month that I made to go with Fish Tacos.  It’s delicious in rice and chicken dishes (like my Crock Pot Hawaiin BBQ Chicken Wraps with Pineapple Slaw), fruit salads, in upside down and Hummingbird Cake (oh do I love that!), and frozen in sorbet and sherbet.

What is your favorite way to eat pineapple?

I painted this pineapple slice on Arches Hot Press like I did the other as I love how fluid it allows the watercolor paint to flow when painting this luscious fruit.  The colors I used were Lemon Yellow, Azo Yellow, Cadmium Yellow, New Gamboge, Raw Sienna, Burnt Umber, Green Gold and Sap Green.

Have a sweet day!

Cheers & Hugs,
Jodi

#WorldWatercolorMonth

Pineapple Blueberry Salsa

Pineapply Blueberry Salsa

It was HOT here in Mars this past weekend, so Sunday supper called for something light and fresh.  I rarely make fish as Hubby is a bit skeptical about it, but I had some frozen Hake loin filets in the freezer that needed to be used.

Pineapple Blueberry Salsa on Whole GrainTostitos Scoop

I was still OOGLING the amazing Fish Tacos I had the night before at Breakneck Tavern – O M G – and thought I’d try some type of version at home.

Pineapply Blueberry Salsa 2

So I made this super yummy, bright, fresh, fruity and savory (with just a touch of heat) Pineapple Blueberry Salsa to accompany the fish, but it also tastes AMAZING on tortilla chips.  I had some Tostitos Wholegrain Scoops, and they were just the ticket to balance out the flavors and allow for a healthy scoop of fruit and veggies in every bite!

This salsa and chips would be a great company or party snack to go with white wine spritzers or some white sangria (and everything goes with Gin and Tonics in the summertime!).

Here is the recipe.  Hope you’ll give it a try, and let me know what you think.

Pineapple Blueberry Salsa*

  • Servings: approx. 4 cups
  • Print

Ingredients:Pineapply Blueberry Salsa

  • 2 cups diced fresh pineapple
  • 1 cup fresh blueberries
  • 1 cup chopped sweet red and/or orange peppers
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 fresh lime, juiced (or lemon)
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1 small jalapeno pepper, seeded and chopped or 1/4 tsp. red pepper flakes (for a bit of heat)
  • 1/4 tsp ginger
  • 1/4 tsp cumin

Combine all ingredients and serve with tortilla chips (especially yummy with Frito Lay Whole Grain Tostitos Scoops, or alongside chicken or fish for a fresh and light, summery accompaniment.

Tastes bests when chilled for several hours to allow flavors to fully blend.

Enjoy!

Cheers & Hugs,
Jodi

*slightly adapted from Jen @ CarlsbadCravings

Crock Pot Hawaiian BBQ Chicken Wraps with Pineapple Slaw

Hawaiin BBQ Chicken Tacos with Pineapple Slaw 2One day last week, I was surprised to get an email from Nick sending me a link to a recipe he saw on Host the Toast’s Blog for Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw.  (Who knew he read recipe blogs?!?)

Anyway – he somehow charmingly hinted that it would make a great dinner sometime.

Well – woohoo!  Looked YUMMY to me, and I am always up for a new recipe.

I was excited that he wanted me to try something new and different.

So last night I made these yummy wraps (our version of the taco) – because – hey – Nick loves any meal that can be wrapped in a flour tortilla and eaten with one hand.

srirachaAnd we both love anything zipped up with spicy Sriracha sauce.  (In this case both the chicken and the slaw!)

For those unfamiliar with Sriracha – a little goes a long way – so BEWARE faint of spicy taste bud fans – and use sparingly if you are a bit wimpy about zippiness.

The chicken is so tender and juicy and spicy and sweet and yummy.

It could be eaten as is or on a bun or even over some steamed rice (I happened to make a yummy pan of Basmati Rice Pilaf as the “side” dish last night).

And the slaw – oh so yummy and bright and fresh – and such a perfect blend of crunchiness and sweet and zippy and tangy.  Placed atop the BBQ chicken on a flour tortilla with a generous sprinkling of shredded cheddar cheese – Oh my!

Pineapple SlawI’m guessing some of the more unusual ingredients from the original recipe  (like coconut milk and rice vinegar) can be omitted or substituted.  (In fact, I did purchase the coconut milk – for the first time – but substituted red wine vinegar for the rice vinegar).

Be creative – don’t worry if you don’t have all the ingredients – mix and match – plug and play – substitute – omit – follow your own taste buds.

So…

Happy to report that Nick LOVED it…

I loved it…

Marty liked it – a lot – (can’t give it a “LOVE” though –  he’s always been a little weird about fruit mixed with savory  – whatever – be boring then)

Here is the recipe for how I made it.

Enjoy!

Chicken:
3 lbs boneless skinless chicken breast
1½ cups pineapple juice
½ cup honey BBQ Sauce
1/4 cup honey
⅓ cup soy sauce
¼ cup red wine vinegar
¼ cup brown sugar
2 Tbsp minced garlic
1 tsp ginger
2 Tbsp sriracha sauce (this stuff is POTENT – so only use 1 Tbsp if you’re a sissy!)

Flour tortillas
Shredded Cheddar Cheese

Pineapple Slaw:
½ small purple cabbage, sliced thin
¼ medium green cabbage, sliced thin
¼ fresh pineapple, cored and diced
½ small red or Vidalia onion, diced
3 Tbsp chopped fresh cilantro
¼ cup coconut milk
1 lime
1 Tbsp sriracha
1 tsp brown sugar
Salt and Pepper to taste

Whisk together pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha.
Place chicken breasts in crock pot and cover with the sauce mixture.
Cook on low for 7-8 hours.

Combine and toss all of the slaw ingredients in a large bowl. Cover and refrigerate until ready to serve.

After the chicken is cooked for 7-8 hours in the crock pot, shred it with a fork and let it absorb the sauce for another 30 minutes or more.

To eat, place a serving of chicken on the flour tortilla, top with pineapple slaw and a generous sprinkle of shredded cheddar cheese. Roll it up, and enjoy!

Hawaiin BBQ Chicken Tacos with Pineapple Slaw 2Cheers and Hugs and a zippy Aloha!

Jodi