Sausage Stuffed Zucchini Boats

 This is the third time I've made these...and I keep forgetting to take a picture so I can post them!  It is hard to get veggies in my hubby.  He doesn't mind them, but it is never something he asks for by any means.  This recipe is one way to get in lots of veggies, and he doesn't feel like he's putting a whole zucchini into his system.  The marinara and mozzarella make it seem like you are just downing some spaghetti :)  This same site has recipes for taco and enchilada stuffed zucchini boats...we'll have to venture out and try those next.  Enjoy!

Sausage Stuffed Zucchini Boats


1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese.

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Recipe Source:  Skinny Taste

Bang Bang Chicken Skewers with Grilled Summer Veggies

Every time we have gone to Bonefish Grill, the hubs always orders Bang Bang Shrimp.  I am not much of a seafood gal, but I tasted one anyhow and LOVED the sauce!  On a future trip, I saw they had some bang bang chicken and I'm hooked!  This chicken is not the same as they do in the restaurant...I wanted a little healthier version rather than the breaded variety (although delicious).  

We paired ours up with some yummy zucchini, summer squash, green bell pepper, red onion, and couscous for a delicious dinner.  If nothing else, make the sauce and try it on some different meats, with your chicken nuggets...experiment and see what you like!

Bang Bang Chicken Skewers with Grilled Summer Veggies

4 chicken breasts, cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
1 red onion, cut into 1 inch chunks
1 12-oz package of mushrooms, cut in half
1 pint grape tomatoes
Olive oil, a few tablespoons for drizzling
Salt and pepper, to taste
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2 teaspoons chile garlic sauce, or more to taste

Soak wooden skewers for 30 minutes before using. You can also use metal skewers.

Thread the chicken, zucchini, onion, mushrooms and tomatoes onto the skewers (keep each thing separate since they have different cooking times). Drizzle the chicken and veggies with oil, then season with salt and pepper.

Whisk together the mayonnaise, Thai sweet chili sauce, and chile garlic sauce. Set aside.

Pre-heat your grill or grill pan to medium-high heat. Add the skewers. Cook the veggies for 6-8 minutes, or until tender, and the chicken 10-12 minutes.

Remove the skewers from the grill and let rest a few minutes. Remove the chicken and veggies from the skewers before eating. Toss the chicken with the sauce and serve alongside the veggies.

Recipe Source:  Taste of Home Cooking

Chocolate Chip Zucchini Bread with Walnuts

I feel like I've over-done the zucchini breads this summer...between the pumpkin zucchini bread, the banana zucchini bread, and the lemon-glazed zucchini bread, I've made more than my share for one season!  Oh well, it's not a bad thing to have so many good recipes tucked away ;)  And if you are a traditionalist, this regular old recipe for zucchini bread with nuts is very tasty as well!  

This version is very tasty, and how could it not be when it is filled with chocolate and nuts?!  You won't be disappointed! 

Chocolate Chip Zucchini Bread with Walnuts

yield: 2 loaves or 24 muffins

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 eggs
1 cup vegetable oil
2 cups white sugar
2 1/2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chopped walnuts
1 cup chocolate chips
Directions

Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.  Fold in chocolate chips. Pour batter into prepared pans.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean (muffins took between 20-25 minutes, just keep checking them). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe Source:  Baker By Nature

Pumpkin Zucchini Bread

This afternoon, I went to my husband's office where they were having a Pinterest potluck.  So basically the rules were you had to find your recipes somewhere from Pinterest.  It was totally fun (and yummy), and I hope they do it again soon :)  This bread was one of my two contributions.

This bread was a perfect transition for me from summer to fall, and since I still had a can of pumpkin left from last season, and zucchinis plentiful in the garden...I went for it!  

This bread is super moist and as always, I love the addition of nuts into any baked goods. 

Pumpkin Zucchini Bread

3 eggs, lightly beaten
1 cup sugar
1 cup brown sugar
1 cup canned pumpkin
1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2 cups shredded zucchini
1 cup chopped walnuts (optional)

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Recipe Source:  Six Sisters Stuff

Banana Zucchini Bread

I am continuing my quest to use up zucchini and not to let it go to waste!  So here is my next attempt at using it up.  This bread turned out super moist and was a great way to use up not only the zucchini, but those 3 bananas that were just about ready to be thrown away.

This is really yummy for breakfast and is good with a little Nutella spread on top.  Yum!

Banana Zucchini Bread

3 over-ripe medium (1 cup) bananas, mashed
1 cup fresh zucchini, grated
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
3/4 cup caster sugar
1 egg, beaten
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
1/2 teaspoon salt

Preheat oven to 350ºF/180ºC.

In a mixing bowl, combine mashed bananas, oil, egg, vanilla, and mix. Add in sugar, baking powder, baking soda, salt, and mix. Add flour, and mix until just combined. Stir in zucchini. Pour mixture into a greased and floured baking pan. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick comes out clean (I split mine into 2 smaller pans and they cooked about 45 minutes). Allow to cool before removing from pan.

Recipe Source: Easy Banana Recipes

Lemon-Glazed Zucchini Bread

There is nothing more gratifying than picking your own vegetables out of your own garden!!  This is the first year we planted a garden, and it's been a learning experience.  We have had some great successes and failures.  Our zucchini and jalapenos are definitely thriving, hence all the recipes you will soon be seeing :)  

This bread is extremely tasty...very moist, and not too sweet.  It has a lot less sugar than many other zucchini recipes you will come across.  The glaze is the perfect compliment to the bread.  This would be a great brunch item alongside some fresh fruit!

Makes one 9×5″ loaf

Lemon-Glazed Zucchini Bread

2 teaspoons baking powder
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Recipe Source:  Nancy Creative

Mediterranean Flatbreads

I am all about zucchini lately.  I have made a couple batches of Zucchini Nut Bread, had these Zucchini Sticks, ate them with my feta pork chop skillet, and one of my favorite meals, Copycat Spicy Chicken Teriyaki Rice Bowl with Rumbi Rice.  I was excited when I saw this recipe, though, because Mediterranean cuisine is my new favorite.  Especially since my favorite Mediterranean place is now thousands of miles away and I crave it constantly!

It is a great way to have a vegetarian lunch or dinner without feeling cheated of not having meat. The flavors rock, and I'm pretty sure these will make an appearance on my lunch rotation for myself a few times a week :)

• Mediterranean Flatbreads
• 
  
• 1 package flatbread pitas (Mine were a little to thin, I'll look for thicker ones next time)
• 1 tub of hummus
• 1 bottle of roasted red peppers (you can find these by the pickles in your grocery store)
• 1 bottle of artichoke hearts (also by the pickles)
• 1 carton cherry tomatoes (left these out)
• 2 to 3 small zucchinis
• 1 container of crumbled goat cheese (or tomato and basil feta, or regular feta)

• Cut the zucchini into bite size pieces and saute it in a fry pan with a tiny bit of oil, just until it begins to look cooked (you don't want it to get too soft). Then chop up the roasted red peppers and artichoke hearts into small pieces.
• Take a flatbread pita and generously smother it with a layer of hummus (like you would pizza sauce). Top the hummus with the red peppers, artichoke hearts, zucchini, tomatoes, and then sprinkle all over with goat cheese.
• Place the pizzas on a cookie sheet and place under the broiler until the tops of the pizzas begin to get toasted. This only take a few minutes so watch it closely!

Recipe Source:  Favorite Family Recipes

Zucchini Sticks with Bloomin' Onion Sauce

Here's a post I shared over at Kiki Creates earlier this week.  Go check out all the fun things on Kiki's site!  {click button below}

I was sad when we moved out into the country mid-summer and missed my chance to plant some yummy veggies.  This year, my veggies are coming from the grocery store and farmers markets.  Oh well, there's always next year!  I know there are many of you with zucchini coming out your ears, and there are only so many loaves of zucchini bread you can take :)  I wanted to introduce you to a side dish we had recently that was AWESOME!  I have had variations of zucchini sticks (or fries) before with a side of marinara, but this dip rocks!  It gives it a whole new flavor, and you can use it as a spread on sandwiches, burgers, dip your chips in it, etc.

Zucchini Sticks with Bloomin' Onion Sauce

DIP

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

ZUCCHINI STICKS

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Recipe Source:  King Aurthur Flour

What is your favorite way to enjoy zucchini?

Copycat California Pizza Kitchen Thai Chicken Pizza

I love copycat recipes!  There is something so fun about being able to re-create some of your favorite recipes from a restaurant and save a lot of money while doing it!  Some of our greatest memories here in Ohio is with friends having Cafe Rio nights.  When we found an amazing recipe for Olive Garden's Zuppa Toscana, my hubby was so excited (it's the only soup I've ever seen him excited about.)  It is just plain fun :)


I honestly can't say that I have ever had this pizza from the California Pizza Kitchen...I am usually partial to their yummy salads.  Maybe next time I'll have to try this to compare because it was dang good!  It may be a bit spicy for the kiddos, so you may have to have another option for them...but you need to try this!

 Copycat California Pizza Kitchen Thai Chicken Pizza




1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)


To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.


Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.


Recipe Source:  Annie's Eats


Pizza Dough

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.

Zucchini-Ricotta Fritters

My Father-in-law had an abundant zucchini crop this year and has been looking for recipes to use them up.  This is one of these recipes he came across.  They turned out fabulously.  They had a great hashbrown-like texture and were a great side dish to some spaghetti.  Enjoy :)

Zucchini Ricotta Fritters
From:  Delish.com


2 medium (about 7 ounces each) zucchini, coarsely shredded
2 clove(s) garlic, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup(s) fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoon(s) finely grated lemon zest
Kosher salt
Freshly ground pepper
3/4 cup(s) all-purpose flour
Olive oil, for frying
Lemon wedges, for serving

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 teaspoon each salt and pepper. Stir well, then stir in the flour just until incorporated.


Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Double Chocolate Zucchini Muffins

My child will NOT eat vegetables...never has, and I'm thinking maybe he never will!  It makes me smile when I can at least sneak a little bit off veggies in something I know he loves...in this case, chocolate.   

These muffins are moist and filled with yummy chocolate chips, I'd say even more like a cake than a muffin, so if you want these for breakfast and then again for dessert, I wouldn't blame you :)

Double Chocolate Zucchini Muffins
From:  Jamie Cooks It Up


4 C flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips (the original recipe calls for only 1 C, but I added an extra 1/2 C......why not?) 
 
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
 4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full. 
5. Bake at 350 for 17 minutes.

Grilled Corn Summer Breakfast Hash

I knew I'd be making this as soon as I saw the picture.  There is something about cooking with fresh, local, in-season ingredients.  It uses lots of fresh produce, and some veggies in season here at the end of the summer--corn and zucchini.  I also need to get cracking on the peach and raspberry recipes while there are some really good ones in the stores.  

The grilled corn in this is definitely my favorite part, but all combined together, these veggies are AMAZING!  Throw a fried egg on top and....well....PERFECT!  I love that this works for a fancy breakfast or a weeknight dinner.  It reminded me of something I may order for brunch somewhere.  Awesome :)

Grilled Corn Summer Breakfast Hash

From:  How Sweet it Is

4 slices of bacon, chopped
4 medium yukon gold potatoes, chopped into cubes
1/2 red onion, chopped
1 medium zucchini squash, chopped
2 garlic cloves, minced
1 red pepper, chopped
2-3 ears grilled corn on the cob, cut off the cob
1 teaspoon olive oil (you may not need this)
2 green onions, chopped
3-4 large eggs
smoked sea salt + pepper

Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.

Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top.

Zucchini Soup

I love that zucchini is so stinking cheap right now!  I saw this recipe and knew I'd love it...the hubby, not so much.  In fact, when he saw me making this he said "why in the world would you ever want to eat something that looks like baby food?"  So I made up a batch of this for lunch for me and the babe.  The hubby's the one that missed out this time.  I was surprised how much this reminded me of broccoli soup, enough in fact that I think next time I make it I may add in some potatoes for a little more filling of a meal.


Just as it is, this is such a healthy soup (especially if you leave off the bacon, cheese, and sour cream...but why would I ever CHOOSE to leave them off?!).  


Zucchini Soup


From: Sisters Cafe

1 cup chopped onions
2 T. butter (I usually use 1 T)
3 cups sliced zucchini (I used about 2 medium zucchini)
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (I used 2% milk with good results)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

Feta Pork Chop Skillet

For some reason, I have been loving pork chops on Sundays...definitely a go-to for me.  It has been fun trying out different ways to cook them.  This one we tried this week was great.  I loved the flavors...the lemon and rosemary, and who doesn't love feta!  If you are looking for other yummy pork chop recipes, try one of these....

Pan Fried Pork Chops with Onions

Slow Cooker San Francisco Chops

Pear and Blue Cheese Pork Chops (so good!)

Chipotle Lime Pork Chops

Dijon Pork Chops

Sweet Mustard Chops

Feta and Pork Chop Skillet

From:  Sisters Cafe

1 teaspoon crushed dried rosemary

1 teaspoon dried basil

1 teaspoon minced garlic (1 very large clove)

1 pinch black pepper

1 tablespoons olive oil

4 pork chops 

¼ cup fresh lemon juice (one lemon)

2 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)

1-2 yellow summer squash and/or zucchini

In a small bowl, stir together rosemary, basil, garlic, and pepper. Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, drizzle with some of remaining lemon juice, and sear both sides, about 7 minutes per side. After a few minutes, add sliced squash to edges of pan. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.  We served this over some brown rice.

Prep time: 30 minutes. Makes 4 servings.

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)