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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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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

5

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

6

I had planned on posting a fun Easter treat today but… if you follow me on Instagram, you know that I accidentally left a grocery bag on the husky’s crate and she managed to open a bag of pretzels and a bag of Cadbury mini eggs in the 30 minutes we were gone yesterday.

She didn’t even eat them. (Thankfully.) She just tore the bags into a million pieces and stood in the middle of a sea of pretzels and chocolate, looking quite pleased with herself when we walked in.

Anyone want a husky?

So you’re getting an Easter brunch idea instead! With my husband gone, I think I’m going to skip our usual ham lunch and thought these biscuits sounded like a way to still have ham but make my life a lot easier.

I’m obsessed with honey ham lately and biscuits are one of my favorite foods… I could’ve eaten the entire recipe myself. Luckily I have boys who ate all of them so I couldn’t!

And then they all argued because the baby had 4 and the other two only got 3.

And now we’re going to the grocery store this morning for another can of biscuits so I can make them again.

Two years ago: Orange Sweet Rolls
Three years ago: Honey Chicken
Four years ago: Applesauce Granola
Five years ago: Chocolate-Chocolate Chunk Muffins

Honey Ham Biscuits

adapted from Plain Chicken

Ingredients

1 10-count can of biscuits (with layers)
1/2 pound deli-sliced honey ham
1 cup swiss cheese, shredded
2 tablespoons butter, melted
2 tablespoons honey

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment or spray with oil.
  2. Separate your biscuits into 2 layers; placing the bottom halves on your prepared baking sheet. Top with a mound of swiss cheese and ham. Place top of biscuit on top. Brush the tops with the melted butter.
  3. Bake for 12 - 15 minutes or until golden brown. Warm the honey in the microwave just until liquid. Brush on top of biscuits as soon as they come out of the oven. Serve hot!
http://fakeginger.com/2014/04/07/honey-ham-biscuits/

6

Nope, no need to wipe your screen to get rid of that black speck. That’s a piece of pepper that I somehow overlooked in 27 different photos of this dish. Ugh.

I almost scrapped this post because of that stupid pepper piece but my boys loved it so much that I just had to share. They absolutely love Sweet and Sour Chicken and would happily eat it every night but I just haven’t been up to frying lately. I was watching a vlog the other day and whoever I was watching mentioned Sweet and Sour Kielbasa – I started searching for a recipe immediately.

The great thing about this recipe is that, even though it’s a slow cooker recipe, it’s ready in 2 hours! So if you’re an amazing procrastinator like me, you can still have dinner ready in time if you’re too lazy/tired/busy on Pinterest to put it in the slow cooker first thing in the morning. I actually put it in the slow cooker right before we left for soccer practice and by the time we got home, it was ready to go.

My boys went nuts over it. They ate all of it. All of it. My two older boys were actually arguing over who was going to eat what was left on the baby’s plate (there was none).

One year ago: Buffalo Chicken Meatballs
Two years ago: Hot Cross Buns
Four years ago: Pretzel Bites
Five years ago: Tomato and Goat Cheese Tarts

Slow Cooker Sweet and Sour Kielbasa

Ingredients

2 cups ketchup
1/2 cup brown sugar
2 tablespoons worcestershire sauce
2 tablespoons butter
1/2 cup onion, diced
4 tablespoons white vinegar
1/2 cup water
salt and pepper to taste
1 pound kielbasa

Instructions

  1. Put ketchup, brown sugar, butter, onion, white vinegar, water, and salt and pepper in the bottom of a slow cooker. Stir until combined.
  2. Slice kielbasa into bite-sized pieces. Put in slow cooker and stir to coat with sauce.
  3. Cook on low for 2 hours or high for 1 hour.
  4. Serve hot, over rice if desired.
http://fakeginger.com/2014/03/26/slow-cooker-sweet-sour-kielbasa/

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