Why travel when you can have a taste of the tropics at home??? Well, yes, I agree -- a vacation would be better, but this is a close runner up. Don't mind my lack of photography skills...these two dishes are out of this world good and will impress just about anyone. Give it a try this weekend!
Pineapple Fried Rice with Cashews
2 C. rice (basmati works well)
1 13.5 oz. can coconut milk
2 1/4 C. water
3 chicken bouillon cubes (or equivalent granules)
1 8 oz. can pineapple tidbits in juice, drained and juice reserved
1 white onion, minced
1 C. diced ham
4-5 green onions, sliced
1/3 C. cashews
Salt and pepper
If there are leftovers, which is a big if, try out this recipe for BBQ Hawaiian Pork Wonton Tacos.
1 4-5 lb. pork shoulder roast
1 Tbsp. Hawaiian sea salt (smoked, Himalayan, etc. will work too)
8 slices bacon
1/3 C. guava or pineapple juice
2 lbs. boneless skinless chicken breast (about 3)
1/4 onion, sliced
2 cloves garlic, minced
4 tomatillos, diced
2 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 chipotle peppers, diced
2 tsp. adobo sauce (from the chipotle pepper can)
Juice of 1 lime
2 carrots, peeled and sliced thin
1 bunch radishes, sliced thin
1/2 jalapeño, sliced thin
1/2 bunch cilantro, chopped
1/4 C. white vinegar
1/4 C.. apple cider vinegar
1/4 C. sugar
1 tsp. salt
Juice of 1 lime
Place all chicken filling ingredients in a slow cooker, stir to combine, cover, and set to low..
Prepare the pickled vegetables. Place the carrots, radishes, jalapeños, and cilantro in a large mason jar (or similar container). In a small saucepan, combine the vinegars, sugar, and salt. Bring to a boil or just until sugar and salt is dissolved. Pour over vegetables, cover, and refrigerate for at least 2 hours.
Cook chicken for 4-6 hours on low heat and shred with a fork about an hour before serving. Just before serving, mash together the avocado and lime juice. Place chicken on corn tortillas, top with vegetable mixture and avocado sauce. Enjoy!
Adapted from this recipe
2-3 lb. beef round roast (I used round tip roast)
4-5 garlic cloves, roughly chopped
1 small can beef broth
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1/2 C. balsamic vinegar
1 medium onion, sliced
Blue cheese and horseradish cream sauce (recipe below)
Combine the garlic, broth, soy sauce, Worcestershire, honey, and vinegar together in a bowl. Place roast in a slow cooker and pour sauce over. Cover, and cook on low for 5-6 hours. Remove from slow cooker, wrap in tinfoil and let rest for 10 minutes. Keep the broth for au jus dipping! When ready to serve, remove foil, and pull apart using a fork. Spread blue cheese horseradish sauce on the bun, top with beef and caramelized onions. Be sure to use the leftover broth -- drizzle on top of the sandwich or dip. Enjoy!
Blue Cheese and Horseradish Cream Sauce
1 (8oz.) small container sour cream
2-4 Tbsp. horseradish (to taste)
2-3 Tbsp. blue cheese crumbles
Combine all ingredients together. Add horseradish to taste - depending on how hot you like it. Be careful not to add too much cheese as it can be overpowering.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!