Pineapple Salsa

Having 5 fresh pineapples this week (they were $1 each), meant thinking of new ways to eat pineapple. I had a fish taco once years ago that had pineapple salsa on it… I’ve often thought about that fish taco and figured this was the perfect time to make me one!

So I grilled up some tilapia and made up a batch of fresh pineapple salsa. I also threw in some white rice in the tortillas… I think these were even better than the ones in my memory banks! ;o)

Such a cool refreshing meal on a hot summer evening!

Here’s the recipe for the salsa…

1 small pineapple, peeled, cored and finely chopped

1 red pepper, finely chopped

1/2 red onion, finely chopped

1 whole jalapeno pepper, finely chopped (you can seed it and use less for a milder salsa)

4 cloves garlic, finely chopped

1/2 cup chopped fresh cilantro

juice from 1 lime

Mix and then chill for a few hours to let flavors combine. Serve with tortilla chips or with fish or chicken tacos.

Fresh Strawberry Sorbet

This refreshing, sweet, strawberry sorbet is so easy to make and so much better than anything I’ve bought at the store! So far it has been my husband’s favorite! If you pick up some fresh strawberries, grab a few extra to whip up a batch of this frozen berry delight!

1 cup sugar

1 cup water

1 quart fresh strawberries, washed and quartered

4 Tablespoons lemon or lime juice

1/4 cup corn syrup

Bring water and sugar to a boil in a saucepan. Reduce heat, stir and simmer until sugar dissolves. Remove from heat and cool to room temperature.

Process strawberries and lemon or lime juice in food processor until completely pureed. Press puree through a fine sieve to remove seeds (they won’t all come out).

Combine puree, corn syrup and sugar syrup.

Chill for 1 hour.

Pour into ice cream maker and make according to instructions.

Pour into container and store in freezer until ready to serve.

White Licorice Ice Cream

Licorice ice cream takes me to a happy place of warm memories of my grandpa. When we were little, every Halloween meant a box of black licorice and orange sherbet. I loved it! My lips, teeth and tongue would turn this ghastly purplish color that always made us laugh. Then the quit making it… Halloween didn’t seem the same after that. :o(

Years later, while touring the Tillamook Cheese Factory I discovered white licorice ice cream. It was like being 6 again! I fell in love! Every time we visited, I eagerly awaited a bowl of the stuff.

Then they too, stopped making licorice ice cream…

Thanks to my ice cream maker, it’s back in my life again!

1 1/2 cups half & half

3/4 cup sugar

1 1/2 cups heavy cream

1-2 teaspoons of anise extract

Mix half & half and sugar with a whisk or mixer until sugar is dissolved.

Stir in cream and anise extract, to taste.

Prepare according to ice cream maker’s instructions.