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
1 large zucchini (or 2 average size)
1 medium sweet potato
Ground chipotle pepper (or paprika or any other spice of your choice)
Preheat oven to 425 degrees. Slice the zucchini and sweet potato with a mandolin. Don't go too thin, otherwise the zucchini will disintegrate in the oven. You could try cutting the vegetables with a knife, but my skills aren't that great. Line a baking sheet with a Silpat or parchment paper and lay out the veggie chips. Drizzle with a very small amount of olive oil and sprinkle with the salt, pepper, and chipotle pepper. Less is better because the veggie chips get a little salty when they dry out from cooking. In total, I used probably less than 1/2 tsp. total of the seasoning. Make sure all the chips are flat and not touching. Bake for 15 minutes, check/rotate the chips as needed and then bake for another 15 minutes. The sweet potato chips may need a little extra time. Allow to cool on the baking sheet so they stay crispy. I had mine for dinner with a tuna melt. So good! Makes 1-2 servings (really, I ate them all so I'd say one serving)
I have to give my sister credit for this one. She made this for our cousin's baby shower a long time ago and it was awesome. Unfortunately (or fortunately?) it's the type of pasta dish that you can't stop eating. For example, I just finished making the salad and was waiting for the oven to pre-heat for the rest of the meal to go with it, but I had this issue with continuously coming back for a bite or two. Well, let's just say I probably ate more the of salad in passing than I had with dinner.
My favorite way to eat this is right away while the ingredients are still lukewarm. But it's also great refrigerated. Just be warned, the longer you refrigerate this, the more likely the sun-dried tomatoes are going to bleed onto the pasta giving it dark spots (it still tastes the same - it just looks a little less appealing).
1 cup orzo pasta
1/2 can artichoke hearts, drained and chopped
1/2 C. re-hydrated sun dried tomatoes, chopped
1 small can black olives, chopped
3 Tbsp. finely chopped red onion
1/4 C. chopped fresh basil
2 oz. feta cheese
1/4 C. olive oil
2 Tbsp. lemon juice (1 whole lemon, juiced)
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
Cook 1 cup orzo, drain, and set aside. Whisk together dressing ingredients and then add it to the pasta while it's still warm. Stir in the remaining ingredients. Enjoy.
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!