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. 

honey garlic pork chops

I found this recipe via Pinterest, and while I have had some bad calls finding recipes that way, I figured this one was fool proof (who can go wrong with soy sauce, honey and garlic?).  Luckily, my instincts proved right.  The pork was delicious!  We had friends over who also have a couple of kids, and all people - little and big - were going to town on it!  Not one speck of leftovers!  It was yum.  I altered the recipe a bit and will post my altered recipe below (the original recipe is here).  I will definitely be making this again!



RECIPE: Honey Garlic Pork Chops

Ingredients:
3/4 c. honey
1/2 c. soy sauce
1 1/2 heads of garlic (or about 18 cloves), minced
6 center-cut pork chops (about 3.5lbs total)

Directions:
In a small glass mixing bowl, mix together honey, soy sauce and minced garlic.  Stir until well combined.  Divide the mixture in half, pouring each half into its own gallon-sized freezer bag.  Add 3 pork chops to each bag.  Close up the bags and massage the pork a bit, to get the marinade to 'take' well.  Lay the bags flat in the fridge.  Let the pork chops marinate for about 8 hours.

Heat your grill to about medium heat.  Remove pork chops from the marinade and place on the grill.  Grill each chop for about 7 minutes on each side, or until cooked through.  Serve warm (with Calrose rice and mixed veggies, perhaps?) and ENJOY!  Mmm.