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Delicious Bacon and Pineapple Fried Rice featuring Success® Boil-in-Bag Basmati Rice. 

Second post the week, second recipe that starts with “Bacon and…”

I like bacon.

I’m also weirdly into pineapple lately. Remember how early in the summer I was spending $7 bucks 3 times a week on a pound of pre-cut mango? That’s what’s happening with pineapple right now. Except, thankfully, pineapple is a lot cheaper than the mango.

One day I’ll learn to cut fruit. Maybe.

So I wanted to combine my two current favorite foods into another of my favorite foods: fried rice. I know, fried rice with bacon and pineapple? It sounds weird but I dig it.

Before you click away and unsubscribe and all that, it’s not really like the Chinese takeout rice you’re used to. Yes, it is still fried rice but it’s fried in bacon fat and it has no egg in it. Plus, I used Basmati rice which is my favorite kind of rice. It’ slightly nutty and the grains don’t get clumpy on you when they cook. They stay separate and fluffy, which is how I like my rice.

You guys know that rice has been the bane of my existence since we moved to Colorado. I don’t know if it’s the altitude or my stove or what but I have not successfully made a batch of rice since moving here over 3 years ago. Like, it’s so bad that I’ve had to throw out pans. Because ugggghhhh, burnt rice on the bottom of the pan is the worst.

I’ve started using the Success®  Boil-in-Bag Basmati Rice. I love it because it is fool-proof. I’m not even kidding. The bags come pre-portioned in a BPA-free bag so it’s no mess, no measuring and it’s ready in 10 minutes. You literally stick the entire bag in water, bring it to a boil, and remove the entire bag 10 minutes later.

So for this recipe, I made the rice one night, took the entire bag and put it in the fridge overnight. (Fried rice just works better with cold rice.) The next day, the rice was ready to be fried and covered in bacon, still in it’s little bag. No dirty bowls, nothing.

I’m obsessed.

Have you tried the Success® Boil-in-Bag Basmati Rice? 

Click for the full recipe

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You guys. I have had a week.

And I know that technically the week isn’t over but I’m done with blog posts after I hit publish on this and I’m done with sports practices. My only obligation is getting kids to and from school. After that, I’m free to get in my PJs and afternoon-drink.

Not that I’d ever do that.

I know I said I’d never mention Stove Saga 2014 again but… I’m mentioning it again. Because guess what? Now my stupid oven is stupid.

When I preheated the oven to make these Sweet Lil Smokies yesterday, it never preheated. Like, it didn’t light or whatever it is that ovens do. So I kept turning it off and on until it finally did.

And two hours later it finally passed 300F.

Ugggghhhhh.

Yeah, I really waited almost 3 hours for my oven to get to 375 degrees so that I could make these.

These lil smokies are one of my favorite things in the universe. The first time I made them was my now 7 year old’s first birthday. Since then I’ve made them at least twice a football season and any other time I’m required to bring an appetizer or snack.

And I know you’re probably thinking “Ewww, why would I want my pigs-in-a-blanket to be sweet?” You just do. The butter and the brown sugar and the honey and the pecans – it just works.

Fun fact: I had this recipe on the blog years ago but hated the picture and eventually just deleted the whole post because I couldn’t stand having it on the internet. That says a lot because I have some pretty horrendous photos on this little blog. But it’s back now. And you should make it.

PS. Two more weeks until NFL games start!

Click for the full recipe

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I kind of mentioned last week that I’m in the middle of a major power struggle with one of the kiddos over food.

I think part of it is normal and then I think part of it is just because he just really loves to aggravate me. He’ll say things like, “I don’t like chicken. Except McDonald’s chicken nuggets.”

Oh, well isn’t that convenient!

Or, like on the night I made these Slow Cooker Aloha Pork Chops, he informed me that he doesn’t like pork. And I told him that I guess he won’t be having bacon anymore and bacon is his FAVORITE.

It took him about an hour but he eventually said that maybe he does like pork after all and he agreed to give it a try. And he loved it! Because what’s not to love about pork chops cooked in pineapple juice?

These were a huge hit with all the kids and a bigger hit with me because I had to do basically zero work. They cooked all day and then I simmered the sauce for about 10 minutes just to get it thickened up a little bit. I served it with mashed cauliflower in an effort to be healthy but the kids were not a fan and next time I’ll definitely serve it with rice. The extra sauce would be delicious on rice!

Click for the full recipe

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It’s that time of year!

Time to transition from Thursday margarita posts to Thursday football snack posts! Wooo! I know we have a few weeks left before football actually starts but I cannot wait any longer!

I have decided, after months of deliberation, that I am going to become the world’s biggest Broncos fan. I know, that sounds crazy.

But since I’ve also decided that I’m never leaving Colorado, I might as well be one of those people walking around in a Broncos jersey every Sunday. Yeah, I already bought one. I bought one for all the kids, too. And I guarantee the dogs will both have one before the season starts. We’re all in.

As much as I love the games, my number one favorite thing about football will always be the food. Why is food such an important part of football? Who knows. But for whatever reason, football season gives you an excuse to snack from Thursday night to Monday night.

And I like that.

I really like to make things like these Slow Cooker Apple Kielbasa Bites for games because you can just leave them in the slow cooker (on warm) and set some toothpicks next to it. People can eat whenever they want!

This recipe is really delicious, too. It’s not obvious “HEY THERE’S APPLESAUCE ON MY KIELBASA!” – it just makes it super tasty and delicious.

Click for the full recipe

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Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.

As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”

Umm… guess who asked for more meatballs not once but twice!

If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…

Yeah.

So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!

Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!

Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.

These are super simple and I anticipate making these often in the coming months.

Click for the full recipe

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