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Rum-Spiked Grilled Pineapple with Toasted Coconut with a Side of Salted Caramel Ice Cream -Plus a Giveaway

You Can Win!!!!

 We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best…good food with great company!!! This month our menu features dishes for:

Picnics or Barbecues

There is really something to celebrate this month so break out your party hats, barbecue aprons and tongs and join in on the fun! We have come full circle and are celebrating a milestone here at the Virtual Supper Club. This was our very first theme when we first began one year ago. We have now reached a milestone in the year we have gathered  at each others table virtually. There have been some recent changes with our group and Cooking Light no longer maintains their blog where we were featured, but, we love being in each others company so much we hope to continue on this healthy journey with you. You will always find out what’s happening at the Virtual Supper Club here. Check out our past challenges. Keep reading to see how you can win!



To continue with the celebration one lucky reader has the chance to win Cooking Light’s latest cookbook Cooking Through the Seasons. This has been generously donated by Cooking Light and is a recipe-packed volume. I would love to add this special volume to my own collection!!! Long before “organic,”"local,” and “eating in season” became words in our every day language, Cooking Light was heralding the bene­fits for all the practical reasons. Food just tastes better and is better for you when it’s prepared at it’s peak.


To be eligible to win browse the Cooking Light web site at http://www.cookinglight.com/ and tell us what picnic or barbecue dish you would prepare to join us with this months theme. Leave a comment by July 14th with a link to the barbecue or picnic dish you have chosen. For even more entries leave a comment on each of our 5 blogs. The more blogs you visit the more chances you have of winning. Five comments equals 5 chances to win!!!This giveaway is open to both Canadian and American readers only. Join us while we celebrate in style!

Fire up the grill or spread out a blanket. Summer is here!!!! It’s time to bring dinner outside. These recipes are perfect for eating alfresco. With Canada Day on the 1st and Independence Day on the 4th what better way to celebrate together than with a picnic or barbecue served alfresco style.

 Every weekend, if the weather co-operates, both of our nations slip into party mode, with impromptu barbecues and picnics popping up the length and breadth of our streets and neighbourhoods. Good weather, good company, good food and good wine are the perfect formula and combined make even the simplest of occasions feel special. Whether you are heading to the country for some fresh air and tasty food these holiday weekends, or gathering friends and family for a back garden barbecue follow some of these tasty recipes from the pages of Cooking Light and you can’t go wrong.

Patsy of Family, Friends and Food wowed us with her  feature dish Pesto Chicken Salad Sandwiches. This would be perfect for a picnic or anytime!

Long time member Jamie of Mom’s Cooking Club complimented our menu with Grilled Romaine with Blue Cheese Dressing. Nothing says summer and barbecues like a delicious green salad.

Sandi of The Whistestop Cafe brings a Cooking Light classic that’s perfect for any alfresco dining… Herbed Potato Salad. After all, what is a barbecue or picnic without this classic!!

To balance the menu Shelby of The Life and Loves of Grumpy’s Honeybunch adds a delicious side dish of  Honey Chipotle Baked Beans. Talk about sensational!

And for dessert I barbecued some Rum-Spiked Grilled Pineapple with Toasted Coconut  topping each serving with a decadent Salted Caramel Ice Cream. I cannot say enough about these flavour combinations. Separately each recipe is a winner but combined they equal sensational. Salted Caramel is my new ice cream passion!

Next months theme will be A VISIT TO CHINATOWN in honour of the largest Chinese celebration of  the year… the Moon Festival, so get your thinking caps on and join in!!!!

Don’t forget to enter our giveaway, with 5 chances to win!!!

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