Pineapple Coconut Slaw

I love anything that contains pineapple and this slaw is no exception.  The combination of ingredients seems a bit odd but really its oh so good.   I made it for my topical potluck and it was perfect.  It would be great for an outdoor picnic or BBQ this summer. Its also really good on the pulled pork sliders.

Pineapple Coconut Slaw





Ingredients:

• 1/2 cup mayo
• 2 tbsp pineapple juice
• 1/2 tsp sugar
• 1 can pineapple tidbits, drained
• 1 10oz pkg shredded cabbage
• 3/4 cup sweetened coconut flakes

Instructions:

1) In a small bowl combine mayo, pineapple juice, and sugar. Mix well.

2) In a larger bowl combine coconut, drained pineapple, and slaw.

3) Pour dressing over slaw and mix.   Let sit in the fridge for at least an hour to allow flavors to combine. 

4) Serve by itself or on top of sliders

Pineapple BBQ pulled pork sliders

This weekend it was my turn to host our monthly potluck.  Everyone gathered at my apartment for a tropical themed meal. We had salad, chips and salsa, tropical drinks, pineapple upside down cake and I contributed pineapple pulled pork sliders and pineapple coconut slaw.  I must say the sliders were one of the easiest things I've made, leaving my plenty of time to socialize with my ladies.  All you have to do is throw it in the crock pot and its basically done!

Pineapple BBQ Pulled Pork Sliders

Ingredients:

• 3-4 lb pork shoulder
• 1 can pineapple chunks
• 1 bottle BBQ sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 2 tsp salt
• 1 tsp pepper
• 1 tsp onion flakes
• 1 tsp garlic powder
• 1tsp chili powder

Instructions:

1) Combine salt, garlic, onion, pepper, brown sugar and chili powder in a small bowl.  Rub down the pork shoulder and let it sit in the fridge overnight.

2) Place the meat in the crock pot.  Cover with the entire can of pineapple and BBQ sauce.  Cook on low for 10 hours or on high for 6.

3) Using 2 forks shred the meat in the crock pot and stir with all the juices.

4) Serve on slider rolls.  I served mine on Hawaiian rolls.  I love how the sweetness of the rolls went with the meat. mmmmm

Corned Beef Grilled Cheese

This year for St. Patty's day I went the easy route and bought corned beef from the local deli.  Along with corned beef sandwiches we had a Irish themed movie marathon that included Snatch, Shrek, The Departed and Boondock Saints (these were watched over a two day span).  If you fail to see the ties to St. Patrick's Day I would be happy to explain. Anyway, back to the sandwiches.  As much as I love a plain corned beef sandwich on rye with a little mustard I also wanted to try out something a little different.   I went with a corned beef grilled cheese which I must say was quite good.  This would be good to make with the left over corned beef you might still have hanging out in the fridge.

Corned Beef Grilled Cheese

Ingredients:

• 1 1/2 tablespoons butter
• 1/2 a small onion, thinly sliced
• 1 tablespoon sugar
• salt
• pepper
• 3/4 cup Guinness
• 2 ounces deli-sliced corned beef, cut into strips
• 2 teaspoons Worcestershire sauce
• 1 tablespoon whole-grain mustard
• Dubliner cheese
• 4 slices rye bread

Instructions:

1) Melt 1/2 tablespoon butter in a pan. Add the onion and sprinkle with the sugar, 1/4 teaspoon salt, and 

pepper.  Cook until the onions are soft.

 2) Pour in the beer and keep cooking until the onions are tender and the liquid is kinda syrupy.

3) Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.

3) Spread butter on 2 slices of bread.  Lay the first one, butter side down, in a skillet.  Top with slices of cheese and beef mixture.  Cover with remaining slice of bread, butter side up, and cook until golden brown.