Every few months, Michael and I sign up to bring treats to our Sunday School class at church. Our turn was last month, and I decided to make this delicious-sounding Hawaiian egg bake from a Taste of Home magazine that I have. (I also made some yummy banana chip muffins from the same magazine.) Like many strata-type casseroles, this one is prepared the night before, so all you have to do in the morning is bake it for 40-45 minutes.
We enjoyed the delicious savory and sweet flavors from the ham, bacon, pineapple, and Hawaiian rolls — and french fried onions are a fun addition on top. I hope you give it a try!
I’ve been introduced to this fun and delicious meal by a couple different people over the past several years. Essentially, it’s chicken gravy served over rice — but with an assortment of fun toppings ranging from pineapple to celery to chow mein noodles.
One of the great things about this meal is that it’s easy to serve family-style for a large group. Simply place each topping in its own bowl, so that everyone can make their own combinations. We made an Asian-inspired chicken gravy, but you could also make a traditional gravy or even use a chicken curry sauce instead. We hope you give it a try!
It’s been so hot here this weekend that Michael and I decided to avoid going outside and use up some of the food in our pantry, fridge, and freezer. I was inspired by a Budget Bytes’ recipe (and the ground pork in our freezer) to make these teriyaki-glazed meatballs with pineapple for dinner tonight.
I made several modifications to the original recipe — including omitting the egg in the meatballs, using the stovetop rather than the oven, and adding pineapple. I served the meatballs with rice and steamed veggies, and it was a quick and delicious dinner! I’ll definitely be adding this recipe to my dinner repertoire.
Last fall, I shared the recipe for a Chicago-style pizza that Michael and I made in October. But since then, we’ve been to Chicago twice and had deep-dish pizza each time — and were inspired to make an even better Chicago-style deep dish pizza when we returned home. This delicious recipe that we made last weekend is the result of our endeavors. We found that the keys to delicious deep-dish pizza are a springform pan, lots of pizza dough, and two layers of cheese.
For this recipe, we used teriyaki-glazed pork roast, pineapple tidbits, and fresh red peppers as the base of our filling. However, we’ve also substituted a fresh spinach filling into the pizza with great success. You can add any ingredients you like, as long as you layer them in the same general order as described below. It’s really not hard to make, so give it a try and enjoy the taste of Chicago-style deep-dish pizza in your own home!
Michael and I came up with this recipe last week when we had some extra pizza dough in the fridge but didn’t feel like making a traditional pizza. So we topped the dough with pizza sauce, pepperoni, and cheese, and rolled the dough into a loaf. It was delicious! This week, we recreated our pizza spiral bread, but substituted bbq sauce and Hawaiian pizza toppings for the filling. We think that this version was even more delicious than the first, and would certainly recommend trying either for a quick dinner or snack.