Feeling Hawaiian?

I've had a Hawaiian moment today. I figure if I can't get there then I'll bring it to me. Are you in love with Dole Whip? We are!

I was going through some recipe books to see which ones I would donate and I came across the Dole Plantation cook book. Holy hannah it brought back memories. My most beloved recipe next to pina colada cole slaw mmmhmmm, is the dole whip. Try it and love it and don't be mad that it's full of sugar, I can't change it!

Homemade Dole Whip
1 (16oz) bag of frozen Dole Pineapple Chunks
4 cups vanilla ice cream
1 tsp lime juice
1 tsp lemon juice
12oz pineapple juice


Puree frozen pineapple in a blender. It works best if it is about halfway thawed. To that, add the ice cream, lime juice, lemon juice, and half (6oz) of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to set up. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving. We found it made about 3 servings, but you can easily double or cut the recipe in half.

Pina Colada Coleslaw
1 large bag of coleslaw mix (or 5 cups shredded cabbage)
1 large carrot, shredded
1 cup crushed pineapple (canned)
1/4 cup coconut (I use unsweetened)
1/4 cup raisins
1 cup mayo
1 tsp salt
1/2 cup chopped macadamia nuts or almonds

 Combine all ingredients in a large bowl. Mix mayo and crushed pineapple together. Sprinkle veg with salt and then dress with mayo/pineapple and add macadamia nuts.


 
Over at thedailymail.com they have a wonderful recipe for fish. It's light and fresh tasting and it's really easy to put together. I hope you try it.

Macadamia Nut Crushed White Fish

4 fish fillets, I like halibut, but you can use whichever fish you like
1 1/4 cup  macadamia nuts
1/2 cup  panko bread crumbs (gluten free van's is a good choice)
2 cups  coconut milk
1  lime, juiced    

salt and pepper to taste

Salsa  

1 1/2 cup  diced mango
1 1/2 cup  diced pineapple
1/4 cup  chopped red onion
2 tablespoons  chopped cilantro
1 tablespoon  rice vinegar
1 tablespoon  lemon juice
1 tablespoon  chopped jalapeno pepper (optional) 

Preheat oven to 350 degrees. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs into a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. 
Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture. Place on the baking sheet. Sprinkle salt and pepper on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12-15 minutes or until a light golden brown.  




Poly Mac Salad
2  cups cooked macaroni, drained, rinsed, cooled (I used a gluten free quinoa pasta that had been chilled for a couple of hours, it has the traditional texture you're looking for)
1/4 cup celery, chopped small to medium size
1 medium carrots large shreds
*1/4 cup onion, minced
1/3 to 1/2 cup mayonnaise
2  teaspoons splenda
2  teaspoons white vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon dried mustard
pepper and paprika to taste


Combine all macaroni salad ingredients, using about 1/3 cup of mayonnaise and stir well.  Add a little more mayonnaise, is necessary.  Taste and adjust seasoning.  Cover and chill for several hours before serving.  Makes 4-6 servings of macaroni salad.

*Soak your onions in water while you're assembling all the other ingredients. This takes the sharp and bitter flavor from them. Simply drain and toss them in.