What You Need:
- 1 (3 to 4 pound) pineapple
- Nonstick cooking spray
- 2 teaspoons butter
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 pint light vanilla ice cream
1. Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
2. Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
3. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
4. Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
Amy Green recently traveled to Hawaii where she tasted this delicious cake from Kalaheo Coffee Co. Now you can enjoy a little taste of Hawaii in your own home! Amy declares this one of the best cakes she’s ever had!
What You Need:
1 box of Duncan Hines lemon cake mix
12 oz Philly cream cheese, soft
16 oz heavy whipping cream
1 cup of sugar
1 lemon, finely zested and juiced
1 tsp vanilla extract
- Follow directions on the cake mix for a 9 or 10 inch cake.
- Blend cream cheese until smooth.
- Add in 1/2 cup of the sugar and zest of the lemon.
- Remove mixture from bowl and chill slightly.
- Clean bowl and whip cream on high until soft peaks form.
- Add remaining sugar and vanilla to the cream and whip until very firm peaks.
- Fold half of the whipped cream into the cream cheese mixture.
- Fold in the balance of the whipped cream and add lemon juice to taste. Be careful not to get the mixture too soft.
- Place into refrigerator to cool and set up.
- Once cake is cooled, ice the cake, add lemon zest on top of the cake for decoration, and enjoy!
What You Need:
- 1 cup fresh orange juice
- 1⁄2 cup honey
- 3 tbsp. rosemary, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. skin on chicken, legs and thighs
- 1 1⁄2 cups cilantro leaves and tender stems
- 3 tbsp. pistachios, roughly chopped
- 15 pitted dates, halved lengthwise
- 1 blood orange, peeled and sliced 1⁄4” thick crosswise
- 1 navel orange, peeled and sliced 1⁄4” thick crosswise
- 1 Cara Cara, peeled and sliced 1⁄4” thick crosswise
- 1 red grapefruit, peeled and sliced 1⁄4” thick crosswise
- 1 lime, peeled and sliced 1⁄4” thick crosswise
Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.