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All the best flavors of summer combine to create one delicious dish!
Note: A 15-ounce can of pineapple rings can be substituted for the fresh pineapple.
Preheat grill to medium high.
Heat a stove top skillet over medium heat on the stove. Once skillet is warm, place coconut in pan. Stir frequently until the coconut becomes lightly toasted and browned. Remove from heat, and pour coconut into a bowl. Set aside for later use.
In a separate bowl, place the lime juice and sugar and stir together.
Place pineapple wedges on an oiled grill and cook, turning only once until pineapple softens and becomes browned. Cooking time will vary between canned and fresh pineapple, but fresh pineapple will take approximately 7-8 minutes total cooking time while canned will require about 4-5 minutes of cooking time.
Once cooked, transfer the pineapple to a large bowl. Sprinkle with lime juice and sugar mixture, coconut and lime zest. Serve if using as a side dish.
To serve as a dessert, scoop 1/2 cup of plain vanilla Greek or regular yogurt into a serving cup. Divide the pineapple mixture up evenly between 6 cups. Serve.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!