Plantation Iced Tea

Sundays are for brunch, day baseball, family dinners... You're supposed to slow down, relax, and enjoy the last day of the weekend. Just like Freddie Mercury used to croon, "I'll be lazing on a Sunday afternoon."


Plantation Iced Tea is perfect for sit-back-and-relax drinking. Originally just a blend of fragrant black tea and tart pineapple juice, this version of the classic libation became popular at many Hawai'i restaurants. (I've actually never had it anywhere else.) Diamond Head Market & Grill's famous version even includes cinnamon and lemongrass. Served as a cocktail, "Pineapple Tea" at The Pineapple Room is infused with macadamia nuts, ginger and vanilla bean.  My Plantation Iced Tea is a simple blend of black tea, hibiscus tea, and pineapple juice! It's a sweet and tangy combination that will have you daydreaming of paradise in no time!

Relax: Pineapple-Cucumber Juice

It's official. I am now in love with my juicer.

In my house, we go through gallons of juice every week. We drink it more than soda, more than water, more than anything. Knowing this, and the fact that I practically live at farmers markets, my friends wondered why it even took me so long to invest in a juicer. They were surprised I wasn't pumping out my own custom flavors by now, daily. (Oh, but trust me, guys. I think I'm getting there...)

The only reason why I've been light-years behind this healthy trend is a very simple one...I'm a victim of my own laziness. It's just so much easier to buy juice. Throw some jugs of apple juice in the shopping cart, grab a couple of cartons of mango and orange...I'm good to go! It's only been recently that I've sampled raw juice blends, like the ones from Juice Shop in San Francisco or Pressed Juicery. Green stuff...the kale, the celery, the parsley...it scares me. (Irrational analysis of the day: Juices are supposed to be sweet and fruity! What do you mean there's a salad in my juice??) But, today, I made the first steps in conquering that fear.

I made green stuff.

Golden pineapple and sweet orange gave me something familiar to anchor my taste buds to, but the cucumber and ginger were entirely new. These fresh, organic ingredients all came together to make a healthy, delicious, and satisfying juice!

Homemade Hawaiian Shave Ice

My air conditioner broke down last weekend and won't be fixed until maybe Thursday, just as temperatures are projected to reach the 90's and 100's this week...Alright, life, I'll swing at your curveball...

I bought those nifty window fans, positioned every electric fan that I could find in the house, and made sure that my ice maker's "Quick Ice" feature was functioning properly...whatever it takes to keep my house from feeling like an over-sized dry sauna. And not just for myself, but the little ones as well. A hot, cranky 5-year-old and 3-year-old are no fun!

As I was thinking of different frosty treats to distract them with, Hawaiian shave ice was one of the first to pop in my head. I've had plenty of shave ice all across the islands, from Matsumoto's rich tradition in Oahu to the imaginative creations at Ono Ono in Kaua'i. Sweet, flavorful, and homemade syrups are poured over refreshing ice. Many of them are inspired by the seasonal fruits grown locally right on the island. I quickly gave in to this idea, while the summer's fruits are ripe for the picking and a refuge from the scorching heat is so desperately needed, to find a tasty oasis in shave ice!

Pineapple Fried Rice (With Shrimp & Mushrooms)

My mom can make fried rice out of anything.

Egg, peas, and carrots? Of course. Diced up Spam? Throw it in the wok! Oh, there's leftover adobo, you say? FRIED RICE.

From simple garlic to the more complex kimchi, my mom can make fried rice out of anything. This is why, whenever I find myself griping about how there's not much left in my pantry or refrigerator, I must remember...whatever it is, it can always be turned into fried rice. This has saved me many a late night...got home late, starving, exhausted...It's a quick-fix, complete meal in a bowl.

Fried rice is a well-known Asian dish, seen in but not limited to Chinese, Thai, and Filipino cuisine. It can be put together almost instantly, and it's a perfect method for using up leftovers. Of all the different versions in the world, Pineapple Fried Rice is definitely in my top 5. (Yes, you can have a Top 5 Fried Rice List.) It's got sweet, salty, and spice...a combination that never fails to wake up the taste buds.

Hummingbird Cheesecakes

I bought apple bananas a week ago, and the few that I have leftover are now super ripe and starting to brown. While looking up cake and bread recipes to remedy my banana-surplus situation, I found out about Hummingbird Cake. I must confess: I had never even heard of this cake before, let alone tried it.


Hummingbird Cake apparently originated in the Caribbean, but flourished in the South. (A recipe in a 1978 issue of Southern Living Magazine gets most of the credit.) Pineapple, bananas, spices, and pecans are all packed into this tasty cake, which then gets covered in cream cheese frosting...similar to its layer-cake cousins Red Velvet and Carrot, but with a bit of a tropical flare! 

Now, when I hear the word "hummingbird", I immediately think of tiny, brightly colored birds gracefully flying from flower to flower and feeding on the blossoms' sweet nectar...Ahh, happy thoughts...So, when I first read the words "hummingbird cake", I had grand visions of a garden tea party and dainty finger foods. Seriously. This dessert just screamed at me, "SPRINGTIME!" With all of the Easter family gatherings coming up, it made perfect sense to fit it right into the dessert rotation. Here's how to make my twist on Hummingbird Cake: miniature Hummingbird Cheesecakes!

Coconut Shrimp Tacos with Roasted Pineapple Salsa

During Lent, you are not supposed to eat meat on Fridays. But you know what I had in my refrigerator last Friday?

Leftover beef patties from when I made cheeseburgers with paprika, smoked mozzarella, and spicy aioli (which were so good that they might have to make an appearance on the blog)...Nilaga, a Filipino soup made with beef shank and vegetables...

Beef. Meat.

I needed to come up with a meat-free dish, and I needed to figure something out soon. (It was 11:30 in the morning, I hadn't eaten anything yet, and I was hungry.) I looked in my freezer to see what I had and found a package of shrimp. Perfect. My pantry was also stocked with plenty of tortillas after I made quesadillas earlier this week. (That recipe would actually make a great no-meat solution as well!) After grabbing a few more items, I had everything that I needed to make lunch: Coconut Shrimp Tacos with Roasted Pineapple Salsa! Here's how to make it!