Durango Salad

I had a version of this salad at a party years ago in Durango, CO and never was able to find its actual name when I first re-created it (this was before the internet) so for literally decades, I have simply called it "Durango Salad."

Ingredients:

1 cup of raw broccoli florets

1 cup of raw cauliflower florets

1 jar of marinated artichoke hearts

2 tbsp. extra virgin olive oil

1/2 tbsp. lemon juice

1 tsp. red pepper flakes

Salt & pepper to taste

1 large Ziploc bag (gallon)

1. Combine all ingredients in the ziploc bag and seal with some air blown in.
2. Shake bag vigorously until all ingredients are well blended and veggies are well coated.
3. Transfer to serving dish...Enjoy!

Strawberry Fields Forever Salad

I love how I can do so many things with this salad and it works as a both a vegetarian/ vegan salad or one with additional protein added as desired, and both versions are delicious and healthy.  

Ingredients - Version 1:

1 cup fresh spinach

4-5 fresh strawberries, stems removed and halved

1 tsp. chia seeds

1-2 tbsp. balsamic vinegar

Additional Ingredients - Version 2:

4-5 oz. roasted chicken, chopped

1-2 tbsp. crumbles feta cheese

1. Lay fresh spinach on plate and arrange strawberry halves as desired.
2. Sprinkle with chia seeds and add desired amount of balsamic vinegar for Version 1.
3. For Version 2, add in chopped chicken and cheese crumbles.
   

Detox Lunch 3: Salmon, Avocado & Tomato "Salad"

Next in my Detox Lunch series and also part of my Summer Salads series, this dish meets the objectives of both categories.  For the finicky salad eater, this salad is all vegetables and fish, but not the same as your typical salad.  The use of fresh tomatoes and avocado with cabbage and salmon make this a detoxing, healthy lunch that is light, but also filling.

Ingredients - makes 2 servings:

1 fresh salmon filet
1/2 cup lime juice
1 tbsp. agave nectar

2 cups raw cabbage, chopped or shredded as desired

2 tbsp low-sodium soy sauce

2 tsp powdered/ ground ginger
2 tbsp peanut oil
1 tomato, sliced
1 avocado, sliced (peel and seed removed)

1. Preheat oven to 325 degrees F.
2. Prepare a baking sheet by laying down tin foil (optional for easy clean up) and lay salmon filet on sheet, skin down.
3. In a small mixing bowl, combine lime juice and agave nectar and mix well until there is an even consistency.
4. Spread lime mixture all over the salmon filet.
5. Bake salmon for about 20 minutes or until salmon flakes with a fork.
6. In a skillet, over medium heat, add peanut oil and cabbage.  Cook until cabbage starts to soften.
7. Stir in soy sauce and ground ginger to cabbage and cook for a few more minutes to blend all the flavors.
8. Cut salmon filet in half and place on serving plates with sliced tomato and avocados, add in the cabbage and serve.

Broccoli Cheese Salad

This is a delicious and easy way to incorporate the healthiness of raw broccoli into your diet.  As part of my Summer Salad Series, I've used this as both a healthy lunch and as a perfect side dish for BBQs or to accompany my Best Beach-side Picnic dish.

Ingredients:

1-2 small heads of raw broccoli, thoroughly washed

1 cup sharp cheddar cheese, shredded

1/4 cup red onion , minced

4-5 tbsp of yogurt based ranch dressing (I prefer Bolthouse)

2 tbsp. salad toppings mix (I use McCormicks; blend of sunflower seeds, dried veggies and bacon bits)

Salt & Pepper to taste

1 large Ziploc bag (gallon size)

1. Remove major stem(s) from broccoli heads and cut into bite-size desired pieces.
2. Put broccoli and all the rest of the ingredients into the ziploc bag.
3. Seal bag with some air and vigorously shake contents until everything is well mixed.
4. Empty bag contents into servings dish, or keep in bag for easy/ flexible storage of any leftovers.

Best Beach-side Picnic

This menu is a versatile option between a beach party with friends or a romantic sea-side (or sea-side faux setting) picnic.  The dishes here appeal to all palates and create a sophisticated twist on beach food favorites.  Enjoy!

On the Menu

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad 

2nd Course - Main Dish: Sea Dogs

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Cheesy Garlic Bread

4th Course - Recommended Dessert: Coconut Lemon Loaf 

Recommended Libation: Sassy Pineapple Margarita or champagne, depending on the mood!

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad

These starters are a fun way to kick off any meal, using both a traditional appetizer like Deviled Eggs, and click here to learn the way to make perfectly hard boiled eggs (easy to peel & delicious).  

Deviled Eggs Ingredients - makes 6 servings
3 hard boiled eggs, peeled
1/4 cup yellow onion, minced
3/4 cup olive oil mayonnaise
1/2 tbsp of yellow mustard
1 tsp. paprika

1. Take peeled hard boiled eggs, and cut in half length-wise.
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Sprinkle each egg with paprika and serve. 

The Tropical Fruit Salad makes a unique introduction because of its blend of flavors and ingredient and is part of my Summer Salads Series.

Tropical Fruit Salad Ingredients

2 cups pineapple chunks

1 can mandarin oranges

1 kiwi, peeled & sliced

1 banana, peeled & sliced

1/4 cup sweetened, shredded coconut

1-2 splashes of chardonnay/ or favorite white wine (or if you want to make alcohol-free, use nectar of guava juice)

1. Drain the mandarin oranges from the juice in the can.
2. Mix oranges with all other pieces of fruit.
3. Toss in splashes of wine or guava nectar.
4. Sprinkle and mix in shredded coconut and serve.

2nd Course - Main Dish: Sea Dogs

Everyone knows that hot dogs and shrimp po' boys are both favorites when it comes to beach food.  Combining them makes this an almost elegant entree and yet a childhood favorite.

Sea Dogs Ingredients - Makes 2-3 servings

1 package of "hoagie-style" buns

1 package hot dogs (I prefer Johnsonville Cheddar Dogs, somewhat thicker than the average hot dog)

lettuce

2 cups shrimp, cooked, de-veined and peeled with tail-off

1 cup olive oil mayonnaise

2/3 cup of hot & spicy mayonnaise

1-2 celery stalks sliced

1/4 cup red onion minced

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

Additional/ optional hot dog dressings: ketchup, mustard, fresh dill, shredded cheese (Swiss cheese is the best  with the shrimp mixture), etc.

1. Preheat grill to medium heat.
2. Cook hot dog for desired time (approximately 3-5 minutes across all sides; until you have grill marks, until skin bursts, etc.)
3. Mix shrimp, both mayonnaise, celery, onion and seasonings until shrimp and veggies are well coated.
4. Prepare hoagie buns by laying lettuce in the inside.
5. Butterfly cut cooked hot dogs length-wise and lay on top of lettuce beds on hoagie buns (If you have larger buns, smaller hot dogs, you may want to use two hot dogs per servings).
6. Spoon shrimp mixture over the top of hot dogs and add any additional desired toppings.

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Garlic Cheesy Bread

My Broccoli Cheese Salad is also part my Summer Salad Series; a yummy and healthier variation of Ruby Tuesday's salad bar broccoli salad.  

Crab Stuffed Cheesy Garlic Bread Ingredients

1 loaf garlic bread ( I personally use pre-garlic buttered loaves, but a plain is fine also)

1 package of imitation-crab

1/2 cup hot spicy  mayonnaise

1/4 cup yellow onion, minced

2 cups shredded, low-fat mozzarella cheese

Optional:

2 tbsp. of jalapenos, minced, if you life it extra spicy, like I do!

1. Preheat bread to 350 degrees F.
2. Mix mayonnaise, onion, crab and (jalapenos if desired).
3. Spread crab mixture evenly over bread halves.
4. Generously cover with shredded cheese.
5. Cook for approximately 15 minutes or until cheese is completely melted (or even crusting on top of cheese and bread edges, which I prefer - it may be an additional 8-10 minutes)
6. Slice in pieces and enjoy!

My Sassy Pineapple Margarita

This is a completely different and new way to enjoy the summer flavors of pineapple and margaritas.  This is an edgy cocktail to shake things up and it's perfect to serve at summer BBQ's or my personal favorite, to accompany my Best Beach-side Picnic dish. 
Ingredients:

2 shots preferred tequila (Reposado, or gold in color)

1 shot pineapple juice

1 shot ginger beer

5-7 drops hot sauce (also to taste)

ice

Optional garnish:
fresh pineapple chunks

1. Mix all ingredients together except for hot sauce over ice.
2. Stir in hot sauce to taste.
3. Spear pineapple chunks on a cocktail toothpick and serve.

Please drink responsibly..!

Perfectly Hard Boiled Eggs

I know there isn't anything overly special about hard boiled eggs, but I use Deviled Eggs so often for various parties and as appetizers or hard boiled eggs for a quick breakfast or snack, it begs the need to include a post.  Because I find that while many folks love to include Deviled Eggs or hard boiled eggs on their menus, it can sometimes be tricky to hard boil them correctly so that they easily peel, each and every time.  Here you ca discover the trick to perfectly hard boiled eggs so that your Deviled Eggs are easy to put together and are aesthetically perfect.

Ingredients:

6 eggs

4-6 cups of water

1. Pull out the 6 eggs you plan to hard boil from the fridge.  This is an important step to ensuring your eggs don't crack from the sudden change in temperature. 
2. Bring the water to a rapid boil in a sauce pan deep/ big enough to full submerge all 6 eggs.
3. Take a spoon or tongs and place eggs into boiling water.
4. Boil for approximately 10 minutes or until eggs are done (you can tell they are done, by *removing one of the eggs, placing it on your counter or table, and spinning the egg.  If its spins fast like a top, it's done.  If it spins slower and wobbles, it's not done.)
5. When eggs are done transfer eggs to a bowl, and run cold water over them.  Let them sit in cold water for a few minutes and repeat adding cold water into the bowl 2-3 times.
6. Drain eggs of water and place bowl into refrigerator and refrigerate for at least 30 minutes prior to peeling.

*Caution: eggs will be extremely hot to the touch.  Use both tongs or spoon to remove egg from boiling water and use an oven mitt or dish towel over your hand/ fingers to spin the egg to test its done-ness.

Boyfriend BBQ Dish

When it comes to summer, our men love to BBQ.  I created this menu to combine the best flavors of sunny days and to share the romantic act of cooking a meal together.  Most of it can be made ahead of time, and the finishing touches done over the BBQ by your man while you either tell him how sexy he looks over the pit or set the table area.  It may be an old-fashioned scene but a lovely one nonetheless.

On the Menu

1st Course - Starters: Home-style Cornbread Muffins & The PERFECT Potato Salad 

2nd Course - Main Dishes: Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce  & Citrus Grilled Chicken with Bacon Peach BBQ Sauce 

3rd Course - Side Dishes: Parmesan Crusted Corn on the Cob & Baked Beans 

4th Course - Recommended Dessert: Peaches & Ice Cream with Peach Schnapps Compote 

1st Course - Starters:  As always, I like to start a Sexy Dish Dinner with yummy breads and soup and/ or salad.  Click here for my golden Home-style Cornbread Muffins.

The PERFECT Potato Salad Ingredients 4-6 Servings

5-6 red potatoes, washed and cut into 1" cubes

6 cups water

2 celery stalks, ends removed and sliced

1/4 cup red onion, minced

2 cups olive oil mayonnaise

3/4 cup real bacon bits

2 tsp. dill

squeeze of lemon juice

salt & pepper to taste

1. Put potatoes and water in a pot large enough to submerge all potatoes (add water if necessary) and bring to a boil.
2. Boil for about 10-15 minutes, or until potatoes are softened.
3. Drain and allow potatoes to completely cool.
4. Mix all the other ingredients in with the potatoes.  

2nd Course - Main Dishes:

Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce Ingredients

1 package of pork baby back ribs

3/4 cup brown sugar

1 cup Dr. Pepper

1/4 cup brown mustard

1 small can Hot chipotle peppers in Adobo sauce

1 tbsp. white wine

3 gloves garlic, minced

1. Preheat oven to 375 degrees F and prepare a baking pan/ sheet by lining with tin foil.
2. In a medium sauce pan, mix all of the ingredients (except for the ribs themselves) over a low heat to blend the flavors together to make a sauce.
3. Brush both sides of the ribs with sauce and lay in baking pan and cover with additional tin foil.
4. Cook in the oven for approximately 50-60 minutes.
5. Remove ribs from oven and finish ribs off by grilling on each side for approximately  10-15 minutes, or until the rib meat pulls away from the bone.
6. While the ribs grill, bring remaining sauce to a boil until sauce thickens to a BBQ sauce/ thin ketchup consistency.
7. Pour remaining BBQ sauce over grilled rib and serve.

Citrus Grilled Chicken with Bacon Peach BBQ Sauce Ingredients

2 cups peach preserves/ jam

2 tbs. low-sodium soy sauce

3 tbsp. olive oil

1 tbsp. Dijon mustard

1 clove garlic, minced

1 jalapeno, minced 

3 chicken breasts

4-6 slices of bacon, cooked & crumbled

2 peaches, pitted and halved

Salt & Pepper to taste

1. Preheat your grill to medium heat.
2. In a bowl, mix the first six ingredients together.  
3. Prepare chicken breasts by removing any excess fat/ tendon and season with salt and pepper as desired.
4. Grill salt and peppered breasts for approximately 12-15 minutes (almost done/ some pink) or until internal temperature is about 145-150 degrees.
5. Brush both sides of each breast with peach glaze and cook on grill for about 5 minutes each side.  
6. Repeat brushing both sides with peach glaze of each breast and continue cooking until done (about another 6-7 minutes each side or until each breast has an internal temperature of 165 degrees).
7. Place each half of the peaches on the grill and cook for about 5 minutes.
8. Serve chicken breast with grilled beach half and sprinkle the top with bacon crumbles.

3rd Course - Side Dishes: For baked beans, I don't get too fancy, I use a baked beans from a

can.  They taste good, it's quick and it's easy.  Even if you are looking for healthier versions of baked beans, there are several low sugar, no salt added canned options in the markets these days.

Parmesan Crusted Corn on the Cob Ingredients

1-2 ears of corn, shucked and broken in half

2-3 tbsp. of olive oil mayonnaise

3/4 cup Parmesan/ Romano cheese

1 tbsp. garlic powder

1/2 tbsp. chili powder

2-3 pinches of salt and pepper (or to taste)

1. Preheat oven to 350 degrees.
2. On a flat plate, mix Parmesan/ Romano cheese, garlic powder, chili powder and salt and pepper.
3. Brush each cob with mayonnaise and roll in cheese mixture to coat the cob.
4. Repeat with each of the cobs.
5. Place cobs on a baking sheet and roast for approximately 30 minutes or until the cheese becomes a golden crust.

Home-style Cornbread Muffins

These sweet, traditional cornbread muffins are a crowd-pleaser at any meal.  The fluffy bread combined with sweet corn kernels make a delightful and southern nostalgic taste in your mouth even if you've never been down South.  I personally love to use these with my Boyfriend BBQ Dish.

Ingredients - 4-5 servings (large muffins)

1 box Jiffy corn muffin mix

1 egg

7-8 oz can of creamed corn

2 tbsp. of butter

1/2 pinch of sugar

Olive oil spray cooking oil

1. Preheat oven 375 degrees F.
2. Mix corn muffin mix, egg, creamed corn and sugar.
3. Prepare baking pan (I use a large 6-muffin pan) with cooking spray.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill muffin tin cups 2/3 full.
6. Bake for approximately 18-22 minutes or until the tops are a golden brown and sticking a toothpick through the center of the bread comes clean.

Dreamsicle-tini

One of my favorite summer treats is without question, a Dreamsicle.  These were somehow always hard to find when I was growing up so it was always a very special treat.  This summer I decided to create an adult version of this treat and it's every bit as dreamy and delicious as its ice cream counterpart.     

Ingredients

1 shot Triple Sec

2 shots Pinnacle whipped vodka

1.5 tbsp of vanilla ice cream

1 shot orange juice

1 tbsp powdered sugar

ice

Optional garnish:

orange sprinkle, clear sprinkles

honey for rim

1. Optional - Prepare your martini glass by running a strip of honey around the rim.
   
2. Add orange and clear sprinkles to a flat plate, and roll the martini glass rim in the sprinkles in the same place you put the honey.
3. Stir orange juice and powdered sugar together in a small mixing bowl until smooth.
4. Mix triple sec, vodka, ice cream in a martini shaker with ice and shake vigorously.
5. Take the orange juice and sugar mixture and pour into prepared martini glass about 1-2" to fill bottom of the glass.
6. Pour the shaker contents slowly over a spoon to create a layered effect...Enjoy!

Please drink responsibly..!

Sweet Plantains with Rum Infused Whipped Cream

This is an easy, island-inspired dessert.  The starchiness of the plantains mixed with brown sugar and rum make this a perfect conclusion to any summer meal.  My favorite pairing to this is to use this as the grand finale to my Island Time Sunday BBQ Dinner.
Ingredients - 2 servings:

1 1/2 cups of heavy cream or whipping cream

2 tbsp. truvia (or preferred sugar or sugar substitute)

1/2 cup dark rum

1 ripe plantains

2 tbsp. coconut oil

1/2 tsp. vanilla extract

2 1/2 tbsp. unsalted butter

2 tsp cinnamon

3 tbsp brown sugar

1. To peel the plantain, cut off both ends and discard.  Make a "starter" slit into the skin (make a few if needed), and peel similarly to a banana.
2. Cut plantain in desired sized pieces.
3. Heat the coconut oil in a large pan over low-medium heat.
4. Fry plantains in a single layer, until golden then turn over with a spatula.
   
5. Sprinkle plantain pieces with 1/2 tsp. of cinnamon and 1/2 tbsp of brown sugar.
6. Reduce the heat to low; stir in 1/2 tbsp of butter to with the plantain pieces to finish of the blending of flavors over the heat.
7. Remove from heat, lay on a paper towel.  
8. While plantains cool, in the same pan add remaining butter and brown sugar over a low heat until sugar dissolves* stirring frequently.
9. Add in 4 tbsp. dark rum and vanilla extract and simmer until flavors are well mixed.
10. In a mixing bowl, whip the cream until soft peaks begin to form.
11. Add in 1 tbsp. of truvia, and whip until stiff peaks form.
12. Gently fold in remaining rum.
13. Drizzle rum sauce over plantains, and dollop rum whipped cream over the plantains, sprinkle with cinnamon (optional)
14. Serve immediately...Enjoy!!

*Tip: If your brown sugar has hardened, soak it in rum to dissolve before adding into the sauce.

1. 
   

Yellin' for Melon Salad

Part of my unique Summer Salads Series, this melon salad is a fun twist of flavors to our most favorite summer melons.  The sweetness of melons topped with the kick of red onions and balsamic vinegar make a wonderful combination of flavors.  This salad is great by itself for a lunch or snack, or perfect as a side dish to my Island Time Sunday BBQ Dinner.  

Ingredients:

Watermelon

Honeydew Melon

Cantaloupe

Optional toppings:

1 tbsp. red onion, diced small

2 tsp. balsamic vinegar

1  tbsp. feta cheese, crumbles

1. Cut melons into 1 1/2" cubes of the same size, 12 pieces of each melon.
   
2. On serving plates, arrange cubes alternating, three in a row, and three in a column (see picture).
3. Make second layer, alternating melons again.
4. Sprinkle with a tbsp. of red onion and feta cheese as desired.
5. Drizzle with balsamic vinegar...Enjoy!

Check out my other Summer Salads Series dishes:

Tropical Fruit Salad

Broccoli Cheese Salad

Salmon, Avocado & Tomato "Salad"

Durango Salad

Spinach & Strawberries Salad 

Caribbean Cornbread

This is a fun and unique twist of flavor for cornbread to the traditional cornbread at the dinner table.  This is a fantastic blend of peppery tastes with the sweetness of the corn.  I love to use this recipe as an appetizer/ side dish to my Island Time Sunday BBQ Dinner, but this can go well with any BBQ and southern-style dish.

Ingredients - 8 servings (mini loaf-size):

1 box Jiffy corn muffin mix

1 egg

1 small can of chopped green chilies

1/2 cup red pepper, minced

7-8 oz. can creamed corn

1 tbsp. cold butter

1/2 pinch of sugar
Olive oil cooking spray

1. Preheat oven 375 degrees.
2. Mix corn muffin mix, egg, green chilies, red pepper creamed corn and sugar in a mixing bowl.
3. Prepare baking pan (I use an 8-mini loaf pan personally, but a muffin pan or shallow baking dish will work) with spray cooking oil.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill baking dish 2/3 full if using an individual serving size pan or pour batter into baking dish completely.
6. Bake for approximately 18-22 minutes or until the top(s) are a golden brown and sticking a toothpick through the center of the bread comes clean.

Island Time Sunday BBQ Dinner

No summer is complete without barbecues, family and friends.  In my family, one tradition we treasure is our annual Island BBQ!  Filled with exotic flavors and traditional island fare, this delicious menu of tropical dishes will make you feel like you're somewhere on the shores of the Caribbean Islands.

On the Menu

1st Course Starters: Yellin' for Melon Salad & Caribbean Cornbread 

2nd Course Appetizer: Jamaican Jerk Chicken Strips

3rd Course Main Dish: Barbecued Pork with Grilled Pineapple & Rum Glaze

4th Course Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

5th Course Recommended Dessert: Sweet Plantains with Rum Infused Whipped Cream

Recommended Beverage: Pina Colada Martini

Starters: Yellin' for Melon Salad & Caribbean Cornbread 

Check out this delicious recipe for my Caribbean Cornbread blending both peppery and sweet flavors. And although for this particular BBQ I used a regular chunk fruit salad but if you're looking for something more sophisticated, click here for my Yellin' for Melon Salad. Both are perfect starters to this Island BBQ dish.

Appetizer: Jamaican Jerk Chicken Strips (Night Before Prep)

Ingredients:

3-4 pounds chicken thighs (bone in, skin on is preferred but can use boneless, skinless)

1 large yellow onion rough chopped

1 large garlic head, clean to the cloves

2-3 chili peppers, stemmed (Habanero or Scotch Bonnet)

4 tablespoons soy sauce

2 tablespoons oil (olive oil)

1 whole lime, juiced

3 tablespoons honey

2 tablespoons allspice

2 inch piece of peeled fresh ginger

3 teaspoons ground cinnamon

3 teaspoons ground nutmeg

1 teaspoon ground cloves

1 teaspoon black pepper

1 teaspoon red pepper flakes

4 teaspoons salt

1/2 cup of dark rum

1. Place all ingredients except chicken in food processor and process until almost smooth.  
2. Place chicken into seal-able plastic bag, pour in processed ingredients and marinate for at least four hours up to 24 hours in the refrigerator.  
3. For best results, cook on a charcoal grill.  (Can also be cooked on gas grill or oven)
4. Serve as whole pieces or cut into appetizer strips or bites.

Main Dish:  Barbecued Pork with Grilled Pineapples & Rum Sauce (Night Before Prep)

Ingredients:

1 pork tenderloin roast

2 cups pineapple juice

1 cup dark rum

2 tablespoons soy sauce

1 pineapple, peeled, cored and sliced into rings 

1. Poke holes in the pork roast with a fork, place in seal-able plastic bag. 
2. Add pineapple juice, half of the rum and soy sauce.  
3. Mix and marinate for at least four hours and up to twenty four hours in the refrigerator.  
4. Cook on grill or in the oven until the internal temperature is 170 degrees. Reserve remaining marinade.
5. While pork is cooking, pour marinade into sauce pan and bring to a boil.
6. Simmer until reduced by half and add the rest of the rum.  
7. Continue to reduce until reduced by half again.  
8. When roast is done place the roast in serving dish and pour sauce evenly over the pork roast.
9. Place pineapple rings on grill, and cook for a few minutes on each side (until there are grill marks).
10. Place grilled pineapples along the top of the pork and serve.

Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

Coconut Rice Ingredients:

1 cup long grain rice (you may use a Jasmine rice if you like)

2 tablespoons light olive oil or butter

1 medium onion, minced

1 clove garlic, minced

1 can coconut milk (light if you prefer)

1 cup water

1 teaspoon ground allspice

1 jalapeno pepper finely chopped

Salt and pepper to taste (may use red pepper flakes if you like it spicier)

1/3 raisins

1. Add butter or oil in a small saucepan over medium heat. 
2. Stir in onion and garlic, cook until soft and onions are translucent. 
3. Stir in rice, coconut milk and water. 
4. Add allspice, salt and pepper and bring to a boil.
5. Reduce heat to medium-low, cover and simmer until the liquid is almost completely evaporated. 
6. Add the raisins.  
7. Continue to cook until rice is tender and the liquid is completely evaporated.

Island-Style Black Eyed Peas (Hoppin' John) Ingredients:

1 tablespoon olive oil
1/2 lb.  bacon, chopped
1 onion, chopped
1/2 cup celery, chopped
1/4 cup jalapeño pepper, chopped
1 tablespoon chopped garlic
3 cups of cooked black-eyed peas (if canned, rinse)
1/2 cup chicken stock

Salt, black pepper, and cayenne to taste
3 tablespoons finely chopped green onion
1 1/2 cups steamed white rice 

1. Saute bacon pieces in a skillet until almost crisp over medium heat.
2. Drain excess fat.
3. Add the onion, celery, jalapeno and garlic and cook for about 4-6 minutes. 
4. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil.
5. Reduce the heat and simmer until the liquid evaporates.
6. Can be served by itself or over rice.