Thursday, March 29, 2012

Big Kahuna Chicken Teriyaki Sandwich

We busted out the grill for the first time this year!  Nothing is better than food from off the grill.  From March to October I bet we use the grill AT LEAST 4 times a week, otherwise I am a crockpot girl.  I can't stand the heat from the oven!  So be watching for lots of yummy grill recipes in the coming months :)

I was hoping this sandwich was as good as it sounded.  It was!  I love it when that happens :)  The teriyaki sauce with the brown sugar was fabulous on both the pineapple and chicken.  The pepperjack cheese gave a good kick as well.  Can't complain, dinner was great!

Big Kahuna Chicken Teriyaki Sandwich

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns

Pound chicken breasts until they are about 1/4″ thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)– one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Recipe Source:  Favorite Family Recipes

Wednesday, March 14, 2012

Pork Chops with Pineapple Fried Rice

(pic from The Pioneer Woman)

I LOVE it when pork chops are on sale...I buy up quite a few packages when they are.  Since my hubby needs a break from my love of chicken every now and again, pork chops are a great way to switch things up a bit. Combine the chops with delightful Asian flavors and this scrumptious rice and dinner is served!  Pineapples are so delicious right now, so take advantage and make this, heck...why not tonight?!

I wish I could have gotten a better picture of this myself, but I had some serious lighting issues when I was taking pictures of this lovely meal last night.  I'll try again next time I make it, but didn't want to wait for then to share this yummy meal!  Enjoy :)

Pork Chops with Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered
2 cups White Or Brown Rice, Cooked
6 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil Or Canola Oil
1 whole Large Onion, Sliced
6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
Salt To Taste
3 cloves Minced Garlic
2 whole Eggs
1 jar (small) Drained Pimentos
1-1/2 cup Frozen Peas
2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pineapple, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe Source:  Pioneer Woman

Monday, March 12, 2012

Kale Chips

In thinking about St. Patty's Day this week, I wanted to share a yummy green treat that is NOT sweet.  I am in the middle of a Biggest Loser competition, and am trying to limit my intake of junk as a whole.  The meals I eat are generally quite healthy, but in between those meals, I am a snacker.  I have been trying to be better about not doing so, but sometimes you just need a little something.

These kale chips are an amazing alternative to chips.  You can spice them up with many different flavors, and they are still crispy and fulfills my cravings for the tempting salty snack. So experiment with these, find your favorite flavors....I'd love to hear them :)

A few facts about the ingredients in this recipe...
Kale is full if antioxidants, is anti-inflammatory and packed with several vitamins. Olive oil is a healthy fat that helps with cholesterol and blood pressure and has many nutritional benefits and sea salt is alkalizing to the body and contains many essential minerals.  You can't go wrong!  

After looking at the many health benefits of kale, I plan on finding a lot more recipes to use it in!

Kale Chips

Buy 1-2 bunches of kale from the grocery store, local market or farmer's market and refrigerate until ready to use.

Wash the kale and dry it, if you have a salad spinner that would probably work great, otherwise pat dry.  Pull leaves of the stalks into chip sizes and place in large bowl.  Get your oil, salt & seasoning and pour or shake while in bowl and mix well with your hands.  Place on a baking sheet and put into the oven at 350 degrees for 15-20 minutes.  Shake sheet and if the kale is crisp, place on a plate and enjoy!

Recipe Source: Keeper of the Home

Sunday, March 11, 2012

Egg Salad BLT

I've begun to start thinking about Easter, and yummy hardboiled eggs :)  I am hoping to find some new yummy ways to use up those Easter eggs after the kids have colored them.  I am thinking yummy salads, deviled eggs, and have found a few that sound strange, but may try them anyhow.  Here's my first one for the season ;)

This turned out really yummy and me and my hubby both liked them (we left out the tomato, because we both think they are technically we had a BL sandwich!). Enjoy.
Egg Salad BLT

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves
*if you like it extra tangy, add a teaspoon of vinegar too.
1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.
Recipe Source:  Our Best Bites

Friday, March 9, 2012

Chocolate Peanut Butter No Bake Cookies

  • Last night I was sitting on the couch with my hubby, and he said, "You know what sounds really good is no bake cookies," or "poop" cookies as he referred to them as a child.  I headed downstairs and sure enough, I had some oats.  When I came back upstairs I told him "Ask, and ye shall receive!"  20 minutes later these cookies were cooling on the counter and he was taken back to his childhood (and mine for that matter!)

  • It's fun to make those childhood favorites that bring back lots of memories :)  It's one of those recipes I am sure to find in any ward or neighborhood cookbook, because everyone loves them and reminds them of years past.  Enjoy!

  • Chocolate Peanut Butter No Bake Cookies

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

  • In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a full boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

  • Recipe Source:  Allrecipes

Tuesday, March 6, 2012

Lemon Crinkle Cookies

First off, just want to let you know I am sharing some yummy lemony dessert recipes on over at Kiki Creates today, go check them out!

These tasty treats won LDS Living's cookie contest, and for great reason!  They are easy to make and taste phenomenal!  I would take a few plates over to my neighbors, otherwise, you'll probably eat them all yourself :)

Lemon Crinkle Cookies
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

From: Lauren Brennan;

Saturday, March 3, 2012

Pudding Pops

Jello pudding pops were always one of my favorite treats as a youngster (those and orange creamsicles :)  I was thrilled when I found this simple recipe to enjoy an old favorite and share it with my kids.  They loved them, and the mess all over my 18 month old's shirt was worth the smile on his face when we were done! 
Pudding Pops

1 pkg instant pudding 
1 1/2c milk 
2c cool whip

Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz dixie cups and insert popsicle stick. Freeze.