Breakfast is probably my favorite meal of the day. Try out this breakfast bake the next time you’re cooking for a few people. It’s perfect for a Sunday brunch.

Serves 6


1 loaf of whole grain bread, crusts removed, cubed

1/2 cup extra virgin olive oil

8 slices bacon, cut into 1⁄2 inch pieces

1 large onion, diced

1 (26 oz) can crushed tomatoes, drained

1 teaspoon crushed red pepper

3/4 cup extra sharp cheddar, shredded

3/4 cup mozzarella, shredded

1 green onion, chopped

salt and pepper

6 eggs

READ MORE: Like Fall in Your Mouth: Crock Pot Walnut-Stuffed Glazed Apples


1. Preheat the oven to 375°F. Toss bread and olive oil together in a bowl, sprinkle with salt and pepper to taste. Toss onto a baking sheet and bake for 10 minutes.

2. Meanwhile, in a saucepan, cook bacon until browned (about 8 minutes). Set aside on a paper towel to drain. Keep about 2 tablespoons of bacon fat in the pan.

3. Add the onion to the pan and cook for 3 minutes. Add tomatoes, red pepper and cook for a further 2 minutes.

4. Return all ingredients to a large bowl along with cheeses and scallion. Toss until well combined. Transfer to glass baking dish, cover with foil and bake for about 25 – 30 minutes.

5. Using a spatula or a cup, press 6 holes in the bread. Break and crack an egg into each indentation.

6. Return to the oven and bake for a further 10 minutes (more or less depending on how well done you want your eggs).

7. Scoop out with a spoon and serve immediately. This is great to serve with some hot chili sauce.

This is the perfect hearty grilled cheese. Like many great sandwiches, it takes time to prepare but the result is incredible. As autumn sets in, and the days become shorter and cooler, there is nothing quite as comforting as digging into a warm and hearty sandwich for lunch or dinner.

Caramelized Onions, Mushroom & Brie Grilled Cheese


4 (thickly cut) slices of bread
Brie cheese
1 onion, sliced
2 cloves garlic
10 mushrooms, sliced
1/2 cup beef broth
1⁄2 teaspoon thyme
1 teaspoon all-purpose flour
3 tablespoons butter
salt & pepper


1. Heat a heavy skillet to medium heat, melt 2 tablespoons butter and cook
onions on a low temperature for about 15 minutes, until they become nice
and caramelized.

2. Add mushrooms and garlic and cook for a further 6-8 minutes.

3. Stir in beef stock and all purpose-flour and bring to a simmer until a nice sauce forms. Add thyme.

4. Butter bread with remaining butter and place Brie and mushroom onion topping between the buttered slices (make sure buttered sides are on the outside).

5. Place sandwich on a hot non-stick pan for about 3 minutes per side or until it becomes nice and brown.

Tip: Using another heavy saucepan, you can press on the sandwich while cooking for a pressed sandwich, if desired.

I often seem to have a theme running through many of my posts in any given month. I don’t do this on purpose. I think that I get inspired by an ingredient, have a few ideas in my head and want to execute them all. Sometimes I end up with one success and a disaster or two. But if I’m really lucky, I have a few recipes to post.

So if what July said about me was “hey world, I love fresh berries”, then August says “I’m nuts for pistachios.”

Ultimately I published 10 recipes in August and although I certainly didn’t use pistachios in all of them, they’re featured in three. There’s also a good variety of posts. For meals I published 2 breakfasts, 2 lunches and 1 dinner. There was also 1 pie and 4 other desserts.

1) I made a quick and easy stovetop pizza using leftover BBQ pork:

Stovetop BBQ Pork and Apple Pizza

2) A light pasta dish that’s a full meal:

Seafood Angel Hair Florentine

3) Berry season is coming to an end. Take full advantage while you still can:

Dark Chocolate Chip Berry Bread Pudding

4) If you’re a lover of fruit (and pie) this one is versatile and delicious:

Fruit Lovers’ Pie

5) This simple breakfast roll up was inspired by the classic Eggs Benedict dish:

Crab Benedict Breakfast Roll ups

6) Strawberry and Lemonade in cheesecake form. These disappeared in one day:

Strawberry Lemonade Squares

7) Dessert Pizzas are so easy to make and so impressive to serve. This one uses toffee and pistachios and is decorated with a bit of white chocolate.

Pistachio Toffee Dessert Pizza

8) My white chocolate pistachio brownies are moist and chewy:

White Chocolate Pistachio Brownies

9) These warm chicken pockets can be made from scratch or with leftover chicken. Perfect for lunch or for dinner:
Warm Chicken Pockets

10) Cream cheese and pistachio filled thick slices of french toast with a toasted pistachio crust:

Pistachio Cream Cheese French Toast

It doesn’t get more summery than a backyard barbecue, and DOLE is supplying you with five of the simplest, tastiest recipes to use up all that good summer produce and wow your neighbors. Now, what are you waiting for? Get to grillin’!

For delicious ways to incorporate more Dole Pineapple Juice into your recipes as well as summer party tips and more, visit

This post was originally featured at

You’ll fall in love with this curry in a hurry.

1 tbsp canola oil
1 to 2 tbsp canned Thai red or yellow curry paste
2 cups DOLE Pineapple Juice
3 tbsp Thai or Vietnamese fish sauce
12 oz raw shrimp, peel and deveined
2 cups DOLE Tropical Gold Pineapple, cut into chunks
1 pkg (6 oz) baby spinach salad blend
2 cups Thai jasmine rice, cooked
1/4 cup green onions, thinly sliced
1/4 cup slivered fresh mint leaves

Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.

Stir pineapple juice and fish sauce into the curry paste mixture and let come to a simmer. Add shrimp and pineapple chunks to the simmering curry and cook just until shrimp turns opaque, about 5 minutes. Remove from heat, add spinach, and stir just until spinach wilts.

Scoop 1/2 cup rice into the center of each 4 serving bowls. Ladle equal portions of curry shrimp mixture into each bowl around the rice, and sprinkle each serving with equal portions of green onions and mint.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit

Bring tasty Tex-Mex to your dinner table—with a twist.

3 cups DOLE Pineapple Premium Orange Juice
2/3 cup finely chopped fresh cilantro
3 large clove garlic, finely chopped
4 tsp ground cumin
4 tsp chili powder
2 tsp paprika
2 tsp oregano leaves, crushed
2 tsp ground red pepper
2 lbs beef skirt steak
1-1/2 lbs red or yellow onions, thinly sliced
1 tbsp cornstarch
6 flour tortillas (9-10 in)
shredded lettuce (for topping)
shredded cheddar (for topping)
sliced serrano chilies (for topping)
guacamole or salsa (for topping)

Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.

Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.

Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.

Combine reserved sauce and cornstarch, in small saucepan. Cook and heat to boiling until sauce slightly thickens.

Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit