hawaiian bbq beef and mac salad

A big thanks to Micah and Brittney for this entire meal. We learned how to make perfect sticky rice from them as newlyweds, and the meat marinade and mac salad are Micah and Brittney staples. I cannot count the times we ate this with them at parties or family get togethers (we aren’t actually family but were close enough friends to be adopted as such). Missing them today and so grateful for their friendship throughout the years. Love you, friends. And hey, thanks for the good eats. Xx

Recipe: Hawaiian BBQ (Teriyaki) Beef

Ingredients:
1.5-2 c soy sauce
1/2 c sugar
1 Tbsp minced garlic
1 tsp minced ginger
Oil, a splash
Vinegar, a splash
2 lb. (ish) Thinly sliced beef (sirloin tip etc)

Directions:
Mix all ingredients well then combine with beef. Marinate for 3+ hours. Then grill. Enjoy.



Recipe: Hawaiian Mac Salad

Ingredients:
16 oz large macaroni noodles, cooked & chilled
6 boiled eggs, chilled & diced
8 mini dill pickles, diced
4 Tbsp dill pickle juice
1/3 - 1/2 c mayonnaise
2 tsp mustard
Garlic powder, to taste
Salt, to taste

Directions:
Cook pasta and eggs. Chill. Dice all you need. Toss together and mix well. Serve cold.



Serve with CalRose rice. 

chili colorado

This recipe will always make me think of my dad.  When my parents were getting a divorce (sad), I was quite worried about my dad starving to death- as he had literally cooked nothing his entire marriage, to my knowledge (besides the corn dog he once exploded, thus ruining both a microwave and his chances in the kitchen in the same kaboom).  Luckily, he learned a few good Mexican dishes he could make that were simple, cheap and filling.  Mexican bachelor food.  This was among them, and when he visited, he taught me how to make it.  Derek and I really love it, and the kids seem to as well.  Very simple, very flavorful, very seemingly-authentic and very delicious.



RECIPE: Chili Colorado

Ingredients:
1 lb stew meat (or chuck roast), thinly sliced/diced
1 onion, thinly sliced/diced
4 potatoes, thinly sliced/diced
1 can enchilada sauce
garlic powder and pepper, to taste

Directions:**
Cook the meat, onion and potatoes in a pot over medium to medium-high heat.  Season with garlic powder and/or pepper if desired.  Once meat is cooked through, add the enchilada sauce.  Bring to a boil, then reduce heat and simmer until potatoes are soft.  Serve with warm tortillas.

**Note: My sister Tori discovered that you can throw all the ingredients in the crock pot and then BAM! Dinner! I tried it, and it was awesome! The meat was so tender and perfect! I will be doing it that way from now on. The moisture from the meat/veggies made the sauce soupy, though. So maybe remove the lid for the last 20 minutes to let some moisture evaporate?? Also, add a dollop of sour cream when dishing up! Mmm, mmm, delicious!

roast with potatoes, carrots and gravy

There's nothing like walking into the house after church and getting ambushed by the amazing aroma of a slow-cooked roast. Mmm. Derek actually instigated this dinner. He let me sleep in, and when I woke up, I could already smell the roast cooking. It was a pleasant surprise. My husband is the sweetest.

We cooked the roast, potatoes and carrots in the crockpot for a long time, making it so tender it practically melted in our mouths! I whipped up a quick gravy just before we ate using the drippings, and the whole thing was delish. All three of us loved it. It was a hearty, cozy, wonderful family meal.



RECIPE: Roast with Potatoes and Carrots

Yield: 4 servings

Ingredients:
2 lb. beef roast {this was chuck}
4 potatoes
1-2 handfuls of baby carrots
1/2 c. onion, diced
2 c. water
Lawry's seasoning
black pepper (freshly ground)

Directions:
Rub roast liberally with seasoning and pepper. Wash and cube potatoes. Place roast into crockpot, followed by potatoes, carrots and onions. Add water. Season veggies liberally with seasoning and pepper. Cover with lid (and I usually put a kitchen towel or two on top of the lid, to trap in heat even more). Turn crockpot on a) high for 3 hrs, or until roast is cooked through... or b) low for 5-8 hrs, or until roast is cooked through. {This roast we had alone - with just water - in crockpot on high for 2 hrs, then on low with veggies for about 3-4 hrs more.}

RECIPE: Roast-Top Gravy

Yield: about 1 1/2 c. (depends on drippings)

Ingredients:
2 Tbs. butter
2 Tbs. flour
roast drippings

Directions:
In a small frying pan over high heat, melt butter. Once butter is melted and starting to boil, add flour, a little at a time. Whisk quickly to combine. Let the roux boil for about a minute, to cook out the "floury" taste. Then add the drippings a little at a time, whisking constantly to avoid lumps. Continue simmering/whisking until the gravy reaches desired consistency. Add more salt/seasoning/pepper if needed {ours was plenty tasty}. Serve warm, atop your meal, and enjoy!