Pineapple Glazed BBQ Meatballs over Rice

Yesterday around 5 o'clock I really didn't want to make dinner.  At 6:15 I had to leave for work.  What is a girl to do...let her family starve?!  I checked out Real Mom Kitchen, which always has lots of quick fixes, and this one sounded right up my ally.  I needed to get rid of some meatballs in the freezer, so this was perfect.  Good flavor, and all done in under 20 minutes...a success in my book!


Pineapple Glazed BBQ Meatballs over Rice
From:  Real Mom Kitchen

1 cup barbecue sauce

1 cup undrained crushed pineapple in juice

1 (16 oz) pkg fully cooked frozen meatballs

cooked rice

In a skillet combine the barbecue sauce and pineapple together.  Add meatballs and stir until coated.

Bring to a boil over medium heat.  Once boiling, reduce to a simmer and simmer for 10 minutes or until heated through.  Serve over rice.  Serves 4-6.

Mango Quinoa Salad

So I just BARELY saw this on Our Best Bites, and coincidentally had all the ingredients on hand (I didn't have a red pepper, but green worked just fine).  I love quinoa, and am always looking for new ways to use it.  This was very tasty and would go well with any summer BBQ.  We ate it with some grilled chicken.  FABULOUS!

Mango Quinoa Salad

From:  Our Best Bites

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced (I had a green one that needed to be used up)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth, cook per package directions.  

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Cayenne Rubbed Chicken with Avocado Salsa

• 
  
• I love this time of year when everyone is thinking about lighter, healthier recipes.  It gets me inspired to find a bunch of my own.  This chicken is really flavorful...the cayenne gives it a nice spice, which is easily cooled down with the yummy avocados.  
• 
  
• Cayenne Rubbed Chicken with Avocado Salsa
• From:  Martha Stewart
• 
  
• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice

I've probably only ate at Rumbi Island Grill about 3 times, and I have always gotten a salad (which are fabulous in their own right!).  Now, I live in Ohio and can't get Rumbi unless I go fly 1,800 miles, which doesn't happen all that often :(  I have always heard how delicious the rice bowls are, and came across this recipe and was thrilled to try it.  The sauce is delicious, a perfectly spiced for my taste, yummy rice, and all the veggies...how could you go wrong?  Now I will actually have to go to Rumbi and see if theirs can compete with this recipe!


Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice
From:  Family Favorite Recipes


1 Tbsp. vegetable oil
4 carrots, peeled and grated (I cut up some baby carrots, it's what I had on hand)
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes  (I boiled mine this time, I'm sure it's even better grilled!)

*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used Sriracha-- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Summertime Strawberry Pie

I love that strawberries are so dang cheap and plump and delicious right now!  I've been able to get through a bunch of my strawberry recipes I've been wanting to try.  This pie is really quick to put together, and is a great alternative to strawberry shortcake if you are looking for something a little different :)

One of the things I have been doing lately with my strawberries is cutting some into fourths, and throwing it into a salad with some chopped romaine lettuce, pecans, and crumbled feta.  Top it with some poppyseed dressing, and you have a fabulous lunch!  Here are a few other ideas to use up some yummy berries....

Strawberry French Toast with Strawberry Syrup
Sweet Berry Bruchetta
Strawberry Petit Fours
Fruit Salsa with Cinnamon Chips
Fresh Strawberry Muffins
Freezer Jam (using jello instead of gelatin)
Lemon Strawberry Pie

Summertime Strawberry Pie

1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. 

While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. 

Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.

from: Mommy's Kitchen

Lemon Chex Mix

So I am loving Pinterest! I love seeing all the fun things and great recipes people are finding. This one caught my eye....I love Muddy Buddies, and this sounded like a fun twist. They are a great treat and you will be eating them by the handful! It's also a good one for the kids to help with, letting them shake up the bag with the powdered sugar. Little man loved it :)

Lemon Chex Mix

From: Chex

9 cups Rice Chex® cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 cups powdered sugar

Into large bowl, measure cereal; set aside. 

In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Rainforest Cafe Rasta Pasta

I love the Rainforest Cafe!  I have only had the salads there, but when this copycat recipe came along, I knew I had to try it.  Much to my dismay, when I checked m pasta right before making it, I found I was out of bowties, so I went for linguine noodles instead.  It was pretty yummy, and with the addition of pesto, how could it not be!


Rasta Pasta
From:  cdkitchen

8 ounces pasta, bow ties
1 teaspoon garlic, chopped
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli flowerets
1 medium red pepper, roasted
8 ounces cooked chicken breast halves, sliced 1/2" thick, 1" wide pieces
1 cup prepared Alfredo sauce
1/8 cup pesto sauce
1 teaspoon Italian seasoning
2 tablespoons grated or shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside. In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. 

Sprinkle with Italian seasoning and Parmesan.

Oven Baked Garlic Fries

These are probably the best "homemade" fries I've ever attempted.  The cheese and panko bread crumbs cook together to sheer perfection!  Not to mention they have the garlic taste which makes me happy...I mean, who doesn't love garlic!  Serve these babies up with your summertime burgers, BBQ chicken, and sandwiches.

Oven Baked Garlic Fries

From:  babble.com

• 3 russet potatoes
• 2-3 tablespoons light olive oil
• 1/4 cup panko bread crumbs
• 1/4 cup parmesan, freshly grated
• garlic salt
• fresh ground pepper
• chopped italian parsley (if desired for garnish)

Clean the potatoes.  Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact.  Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl.  Drizzle the olive oil over the potatoes, then stir to evenly coat.  Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan.  Spread the potatoes onto a large parchment covered baking sheet.  Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan and chopped parsely.  

Asian Meatball Sandwiches

I love me a good sandwich...and I love to mix things up.  This was perfect for both of these things!  I have made many traditional meatball subs with the marinara and provolone cheese, but this was a great refreshing alternative perfect for summer.  We will be having these again.  The hubsters loved these...but beware, if you are faint at the taste of some spice, you may want to cut down on the sriracha sauce!

The Best Asian Meatball Subs

From:  Mmm Cafe (who got it from Food Network Magazine)

1 slice white sandwich bread

1 1/2 tablespoons milk

1 teaspoon soy sauce

5 scallions, white and green parts separated

1 1/4 pounds ground pork

3 large cloves garlic, finely grated

1 tablespoon finely grated peeled ginger (about a 2-inch piece)

1/3 cup water chestnuts, drained, rinsed and chopped

1 large egg, lightly beaten

1/3 cup chopped fresh cilantro

1 1/2 teaspoons toasted sesame oil

Kosher salt and freshly ground pepper

1/2 cup hoisin sauce

1/4 cup mayonnaise

2 1/2 tablespoons fresh lime juice

3 to 4 teaspoons Asian chili-garlic sauce

Peanut or vegetable oil, for frying

1 cup bean sprouts

4 7-inch-long pieces baguette, split open

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Asian Broccoli Slaw

I do love a good side dish salad in the summertime!  This recipe is very similar to my Chinese Chicken Salad recipe, which is always tasty, but it's great to mix it up every now and again!  This was yummy, I'd eat it again and again.

Asian Broccoli Slaw
From:  To Die For Recipes

2 bags broccoli coleslaw
1/4 c. slivered almonds
2 bags oriental flavor ramen noodles, crushed
1 bunch green onion, sliced thinly
1/2 stick butter or margarine

Dressing:
1/4 c. sugar
2 pkgs oriental ramen flavoring (in the ramen bag)
1/2 c. canola oil
1/4 c. cider vinegar
salt and pepper to taste

In a large sauce pan, melt butter and add crushed ramen noodles along with slivered almonds. On medium heat, saute noodles and almonds until golden brown. Remove from pan and cool. Prepare dressing by combining all ingredients. In a large bowl combine broccoli slaw, green onions, noodles and almonds. Toss with dressing just before serving. 

Slow Cooker San Francisco Pork Chops

I feel bad when I try new recipes when we have people over for dinner....sometimes it doesn't turn out like I had envisioned.  In this case, the missionaries scored big-time!  It' sad when they know me so well that they KNOW that  always take a picture of my food :)  I have never cooked pork chops in a crockpot.  I thought it was high time I start!  I am so glad I started with this recipe because it was so delicious, it makes me want to cook many more pork chop/slow cooker dishes!  The pork was so tender it was falling apart...and the sauce....oh the sauce!  I could have just eaten that over the rice and been perfectly happy.  If you don't love pork chops, try them this way....you will be glad you did :)  

Slow Cooker San Francisco Pork Chops

From:  Mels Kitchen Cafe

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over rice and garnish with green onions, if desired.

Peanut Butter Cup Rice Krispie Treats

Need I say more?  Peanut butter and chocolate are one of my favorite combos, and to throw it on a rice krispie treat...heaven!  These are a quick treat if you need to take dessert to someone, or for a potluck, or for whatever.  I'm sure they will get gobbled up wherever they go!

Peanut Butter Cup Rice Krispie Treats

From:  The Brown-Eyed Baker

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax  paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.