A NOTE FROM MARINA...
My husband and I traveled to Hawaii on our honeymoon. It was paradise. No other way to describe it! Throughout our time in Kauai and Maui, there were multiple moments we discussed dropping everything at home to live on one of the islands. Most of the time it was a joke, but we were so sad to leave!! This menu truly takes me back to the fresh and sweet food we ate while visiting and I hope it takes you on a tropical adventure as well. This month’s recipes include enhancements to the Minute Mixology packets you received, a tart and sweet fruit salad, pulled pork sandwiches with pineapple slaw, and macadamia nut oatmeal cookies dipped in white chocolate.
We would LOVE for you to share pictures enjoying your dinner!
Tag #datenightinbox & #marinamakeseats
* If you're running low on time to make the pineapple juice ice cubes, add about 1/4 cup of pineapple juice to the drink as a substitute.
Minute Mixology Margarita and Coconut Mojito Enhancement
Prep time: 1 minute
Total time: 8-12 hours
Pour pineapple juice in an ice cube tray and allow the juice to freeze overnight. After following
the instructions on the packaging of the margarita and/or mojito, add the pineapple ice
cubes. Garnish the margarita with a slice of lime and the mojito with a mint sprig.
Hawaiian Honey-Lime Fruit Salad
Prep time: 5-10 minutes
Total time: 5-10 minutes
4 cups of your favorite fruit, sliced (I used strawberries, blueberries, pineapple, and grapes.)
Zest and juice of 1 lime
2 teaspoons honey
In a small bowl, combine lime zest, juice, and honey. Stir to combine and set aside. Slice all of your fruit using a cutting board and knife.
To assemble the salad, place fruit in a medium bowl and top with lime and honey mixture. Mix with a spoon and enjoy.
Luau Pulled Pork Sandwiches with Pineapple Slaw
Please note that you will have leftover pulled pork.
Prep time: 5-10 minutes
Total time: 2.5 hours/ 4 hours/ 8 hours
2-3 pounds pork roast (shoulder or butt) (vegetarian option: 10-oz package of BBQ jackfruit, which can be purchased at Whole Foods or online)
12 oz BBQ sauce (vegetarian option: you do not need to buy this if buying the BBQ jackfruit)
1/2 cup red cabbage, thinly sliced
1/2 cup crushed pineapple
1/2 tablespoon apple cider vinegar
Juice of half of a lime
Half of a jalapeno, sliced (remove seeds if you don’t like spice)
2 brioche buns (gluten-free [GF] option: GF buns)
Slow Cooker Cooking Directions
Place pork roast in a slow cooker, and cover with BBQ sauce. Cook on low for seven to eight hours or on high for four hours. If you don’t have a Slow Cooker, place it in a large Dutch oven or pot instead. Simmer on low for the same amount of time, checking on it every so often because it may cook more quickly or slowly than it would in a Slow Cooker.
After seven hours, pull the pork roast apart using tongs or a fork. Let it cook for an additional 30 minutes to an hour. Remove the fat when ready to serve.
Oven Cooking Directions
If short on time, cook the pork in the oven. Preheat your oven to 350 degrees, and place pork in a large Dutch oven or roasting pan. Sprinkle with salt and pepper, and cover with 1/2 cup of water. Let it roast for 2-2 1/2 hours or until the pork is tender and falls apart. Check on the pork every once in a while to ensure that it is cooking properly, adding water as needed.
Vegetarian option: Please follow the directions on the package to cook the jackfruit.
While the pork roast is cooking, make the pineapple slaw by combining the red cabbage, crushed pineapple, apple cider vinegar, lime juice, and jalapeno slices. Let the pineapple slaw sit for an hour or two in the fridge.
To assemble the sandwich, add pulled pork to the bottom half of a brioche bun and top with slaw.
Macadamia Nut Oatmeal Cookies Dipped in White Chocolate
Prep time: 10 minutes
Total time: 20-25 minutes
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup of chopped unsalted macadamia nuts, plus more for topping
1 cup of white chocolate chips or melting chocolate
Preheat your oven to 325 degrees. In a large bowl, mix the butter, brown sugar, and white sugar until smooth. Beat in the egg, then stir in vanilla. Combine the flour, baking soda, and salt in a medium bowl, and stir them into the creamed mixture until just blended. Next, mix in the quick oats and macadamia nuts and drop tablespoon-sized balls onto ungreased baking sheets. The recipe should make about 22-25 cookies depending on how big you make them.
Bake for 12-15 minutes in the preheated oven or until golden brown around the edges (may take longer based on the type of cookie sheet you use). Allow cookies to cool on a wire rack.
Heat the white chocolate in a medium bowl in 30-second intervals until melted. Lay a piece of parchment paper on a hard surface. Then, dip each cookie into the melted chocolate, and lay it on the parchment paper. Top with chopped macadamia nuts, and allow them to sit to harden. Store in a sealed container for 2-3 days.