This breakfast sushi gives new meaning to breakfast for dinner, with soy-seasoned eggs, crispy bacon, red bell pepper, green onion, cream cheese, and everything bagel seasoning.

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Is it sushi for breakfast, or breakfast sushi for dinner? Personally, I ate this everything bagel breakfast sushi for breakfast, but it could really go both ways just like breakfast ramen.

Sticky sushi rice and a seaweed nori sheet are rolled up around soy-seasoned scrambled eggs, crispy bacon, crunchy red bell pepper, fresh green onion, and creamy cream cheese, with a sprinkle of everything bagel seasoning on top.

It’s the final day of #FarmersMarketWeek, which means you should be well stocked with recipes with which to make your market list for the weekend. I know I will be visiting my own neighborhood Farmer’s Market tomorrow morning to pick up a few things to make recipes I’ve seen this week.

Not everything for the recipe I am sharing today can be found at the Farmer’s Market, but I’d hazard a guess that more than half could be. Maybe not the soy sauce, rice, and nori. If you are lucky there is a spice/seasoning vendor that may sell Everything Bagel seasoning as well.

Breakfast Sushi Ingredients:

• Eggs
• Soy sauce
• Bacon
• Nori (dried seaweed sheets)
• Sushi rice
• Red bell pepper
• Green onion
• Cream cheese
• Everything bagel seasoning

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Friday Farmers Market Recipes

Savory Recipes

• Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
• Cajun Shrimp from A Day in the Life on the Farm
• Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
• Dutch Oven Chicken with Vegetables from Family Around the Table
• Egg Salad with Pickles from Art of Natural Living
• Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
• Pepper Parmesan Beans from Jolene’s Recipe Journal
• Spicy Hoisin Grilled Corn from Palatable Pastime
• Sweet Potato Fries from Cindy’s Recipes and Writings
• Zucchini and Hamburger Stew from Cheese Curd In Paradise

Sweet Recipes

• Fluffy Peach Waffles from Red Cottage Chronicles
• Lemon Poppyseed Summer Squash Bread from Jen Around the World
• Peach Lassi from Magical Ingredients

ERVERYTHING BAGEL BREAKFAST SUSHI

Print

Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 eggs
• 1 tsp soy sauce
• 2 slices bacon
• 2 sheets nori (dried seaweed)
• 2 cups prepared sushi rice (medium grain white rice)
• 1/4 of a red bell pepper, cut into thin matchsticks
• 2 green onions, green part only
• 2 oz. cream cheese
• 2 tsp everything bagel seasoning
• Yum yum or preferred sauce, for serving

Directions

1. In a medium bowl, beat the eggs and soy sauce together; set aside.
2. In a medium skillet over medium heat, cook the bacon until crispy. Remove from pan to a paper towel-lined plate. Drain all but 1 tsp of the grease.
3. Return the same pan over medium heat. Add the beaten eggs and cook until no longer runny, moving the eggs around frequently with a spatula and flipping is needed. Remove from heat and set aside.
4. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori. Peel back the top layer of wax paper and flip over (noir side up). 
5. Starting at the edge closest to you, add half of the egg, bacon, bell better, green onion, and cream cheese in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices, sprinkle with everything bagel seasoning, and serve topped with preferred dipping sauce.

Source: Adapted from my Cheese Doodle Sushi and My Recipes.

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This hamburger chop suey is a throwback comfort food recipe that is easy to make but also a little different. Just try it, you’ll love it!

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I am still working through the giant catalog of my mom’s recipes. I first started with the ones she had made copies of for me when I left for college, but after my most recent trip to Maryland we found even more! Literally four boxes of recipes cards. I actually discovered the origin to a couple of her more frequently made recipes and a couple others written in short hand which were neat.

Now I have even more recipes to work through. And I am totally digging these retro, minimal ingredient, few step recipes. I’ve not felt particularly inspired in the kitchen lately and many of these recipes are comforting on many levels, so I find myself drawn to them more than ever.

This hamburger chop suey doesn’t seem to appear in any of my memories, but given that it has chow mein noodles I am sure she made it for my brother and I at some point. It’s totally her style too, combining unsuspecting ingredients into something delicious. According to the internet, it can also be another name for goulash and has Italian-American origins. All I know is that this is most definitely not that.

The original recipe calls for a can of mushrooms, but since neither Bob nor I like mushrooms we substituted that for chickpeas. We also added a bit of broccoli to pump up the vegetable content a bit more. And finally we spiced it up by adding a little chili oil.

One year ago: Strawberry Spinach Salad Pizza

Two years ago: Pesto Chicken Salad

Five years ago: Taco Hummus

Six years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Seven years ago: Homemade Whole Wheat Bread Bowls

Eight years ago: S’mores Puppy Chow

Ten years ago: Banana Foster Cream Pie

HAMBURGER CHOP SUEY

Print

Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 lb. ground beef
• 1 small yellow onion, chopped
• 2 stalks celery, chopped
• 1 head of broccoli, florets cut
• 1 (10.5 oz.) can condensed chicken and rice soup
• 1 (10.5 oz.) can condensed cream of mushroom soup
• 1 (8 oz.) can chickpeas, drained *
• 1 cup water
• 1/3 cup raw rice
• 1/4 cup soy sauce
• Chili oil, to taste
• Chow mein noodles

Directions

1. In a large skillet, head olive oil over medium heat. Add beef and brown until most of the pink is gone. Add onion, celery, and broccoli and sautee for 5 minutes.
2. Add soups, chickpeas, water, rice, and soy sauce. Bring to a simmer, cover, turn off heat, and let steam for 20 minutes.
3. Season to taste with chili oil. Serve topped with chow mein noodles.

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Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.

My husband is thrilled! 

After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.

First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish. 

Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season! 

Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval. 

What are your favorite seafood recipes?

Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.

Who wants a discount code!?

Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Four years ago: Lego Rice Crispy Treats

Six years ago: Tidy up with #OXOSpringCleaning

Eight years ago: Strawberry Stuffed Cupcakes

Ten years ago: Eggplant Parmesan

GRILLED SALMON WITH PINAPPLE SALSA AND CILANTRO-LIME RICE

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CILANTRO-LIME RICE

• 1 cup rice
• 1-1/2 cups water
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh chopped cilantro

SALMON

• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• Pinch cayenne
• 4 (5 oz.) skin-on salmon fillets
• Pineapple Salsa

Directions

1. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
4. Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These cheddar arancini and not only made with cheddar cheese in the risotto, but they are also stuffed with a cube of cheese and coated in crushed Cheetos!

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This is a good example of why I try to only buy Cheetos when I am using them for a recipe. Because even when they serve a purpose, I will annihilate what’s left. Or rather, I will eat them while I cook and take photos and then again when I’m done.

Literally 10 years ago Facebook reminded me that I proclaimed Cheetos to be too dangerous to be in my house. I still have yet to learn this lesson. 

Although have you seen the new Simply white cheddar ones? Slightly healthier, right? Just as dangerous. Might be even more dangerous to be honest. I almost used those to make these arancini but I ate them all…

I have made my share of creative recipes with Cheetos/cheese doodles as an ingredient and I am sure this won’t be the last. But todays is particularly special because I managed to convince a few blogger friends to join me in celebrating National Cheese Doodle Day by sharing even more recipes today!

Have you ever made a recipe with cheese doodles before? When they are pulverized as in this recipe they are a fantastic cheesy seasoned breading. It’s like they were meant to be turned into cheddar arancini. Or maybe you will buy the white cheddar ones and make white cheddar stuffed arancini. Just send me some, mk?

To make arancini, you first must make risotto. In this case, cheddar risotto with a little ricotta and Pecorino Romano (or parmesan) cheese as well. But then you go the extra mile by stuffing a cube of cheddar cheese in the middle as well. Then roll it in flour, eggs, and crushed Cheetos and you are ready to fry!

Or freeze.

At that point these are easily frozen for a special occasion, But today is the occasion so I fried them all up. You know, for the army that is my household of two. Whoops. 

Scroll down a little before the recipe to get a few more cheese doodle recipes frmo my friends!

Check out even more recipes to celebrate #NationalCheeseDoodleDay

• Black Bean and Cheetos Crunch Wrap from Magical Ingredients
• Cheetos Cheddar Arancini from The Spiffy Cookie
• Cheetos Pork Chops from A Day in the Life on the Farm
• Cheetos Three Cheese Cheeseball from Sweet ReciPEAs
• Chocolate Puff Corn from In Katrina’s Kitchen

Two years ago: Cheese Doodle Sushi

Three years ago: Cheetos Cookies

Six years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Seven years ago: Creamy Skillet Brussels and Corn

Eight years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Nine years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Ten years ago: Spicy Cheetos Crusted Chicken

CHEETOS CHEDDAR ARANCINI

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Yield: 2 dozen Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 4 cups water
• 1-3/4 cup Arborio rice
• 2 tsp garlic powder
• 1/4 cup unsalted butter
• 2 eggs
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1 handful of fresh chopped parsley
• 1 tsp salt
• 8 oz. cheddar cheese, cut into 1/2-inch cubes

COATING

• 1/2 cup flour
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/2 cup finely crushed Cheetos
• Vegetable oil for frying

Directions

1. In a medium pot over medium-high heat, add water, Arborio rice, garlic powder, and butter. Bring to a boil and cook, stirring occasionally, until the water is all absorbed and the rice is tender.
2. Whisk the eggs in a small bowl. Add a small amount of the hot rice to whisked eggs and stir. Add back into the rice, along with the cheddar, ricotta, Pecorino, parsley, and salt.
3. Place in the refrigerator until cool and easy to handle, about 15 minutes.
4. Take a cheddar cube and completely coat with cold risotto, shaping into a walnut-sized ball with your hands. Place on a tray or baking sheet. Repeat with remaining mixture.
5. Place flour in a shallow bowl, season with salt and pepper to taste. Place beaten eggs and crushed Cheetos in two other separate shallow bowls.
6. Roll each risotto ball in flour, then in egg, and finally into the crushed Cheetos, shaking off excess in between each*.
7. In a cast iron skillet, heat an inch of vegetable oil over medium high heat until it reaches 350 degrees F (or when a pinch of breadcrumbs dropped into the oil bubbles immediately). Carefully add a few risotto balls without overcrowding the pan until golden, about 1-2 minutes per side. Repeat with the remaining rice balls.

Notes

* At this point you can either fry them or freeze them. To Freeze, place breaded rice balls on a baking sheet and double wrap with plastic wrap. Once frozen they can be transferred to a zip-top freezer bag.

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This sweet coconut sticky rice is not claiming to be authentic, but it is delicious! Especially when topped with fresh mango.

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This is the first time I have ever made sticky rice. Am I claiming it to be authentic? Far from it! So don’t try to call me out for not doing it the proper way.

Trust me, I looked up all kinds of recipes claiming to be authentic, and while I don’t doubt those claims, I just didn’t have the patience at the time for all of it.

So, true to form, I decided to wing it. And you know what? I think it turned out damn delicious.

Would the more authentic version taste better? Maybe. And maybe one day I will try it, but for now my cheater method is how I am going to roll.

Another things not authentic about this dish? I served it with a sprinkle of Tajin seasoning. Yes I put Mexican seasoning on a Thai dessert, because I love Tajin on mango and it was just as good when paired with this sweet coconut sticky rice as well.

Have you ever had Tajin seasoning? I highly recommend stopping by your local Mexican grocery to pick some up or making using a homemade tajin recipe. Just keep in mind that a little bit goes a long way!

I’ve also heard it’s delicious mixed with sugar or salt (depending on your preference) on the rim of a margarita. But I digress.

If you don’t want to find Tajin or make your own, this would also be great topped with toasted coconut or sesame seeds.

One year ago: BBQ Brisket Burgers

Four years ago: Rent the Runway Pro Review

Five years ago: Sourdough Pancakes

Six years ago: Twix Brownies

Seven years ago: Peanut Butter Banana Bagels

Nine years ago: Baked Blueberry Almond Pancakes

SWEET COCONUT STICKY RICE WITH MANGO

Print

Yield: 4 Servings Prep Time: 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 uncooked, short-grain rice
• 2 cups water
• 1 (15 oz.) can coconut milk
• 1/2 cup sugar
• 1 Tbsp tapioca starch
• 1 fresh mango, peeled and cubed
• Sesame seeds, toasted coconut, or Tajin seasoning, for serving

Directions

1. In a fine sieve, rinse rice cold water until the water runs clear.
2. In a medium sauce pan, combine the rice and 2 cups water, bring to a boil, reduce to a simmer, cover, and until water is absorbed, about 15-20 minutes.
3. While the rice cooks, in a small saucepan over medium heat combine coconut milk, sugar, and tapioca. Bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and cover.
4. When the rice ix cooked, stir in the coconut milk mixture, cover, and allow to cool for 30 minutes-1 hour or until it has absorbed all of the liquid.
5. When ready to serve, divide sticky rice among serving plates with mango on top. Sprinkle with sesame seeds, toasted coconut, or tajin seasoning as desired..

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What if I told you I swapped out the tempura coating on sushi for crushed cheese doodles? Because that’s exactly what I did for this cheese doodle sushi!

I don’t like sushi, at least not the traditional type because I don’t like seafood in general. So why am I posting a recipe for sushi? Because this version has no seafood. After discovering tofu and even chicken sushi at a local establishment I have been converted. Scoff if you must, call it not real sushi, but it looks like sushi and I like it so there.

To push you over the edge even further, I skipped the tempura coating and opted for crushed cheese balls instead. It’s National Cheese Doodle Day after all! After sharing a recipe for Cheetos Cookies last year I couldn’t just share any old cheese puff encrusted recipe. I even wrangled up a few friends to share their own recipes which you can find just before this recipe!

I would be lying if I didn’t say I took a trip down memory lane and ate a bunch of the leftover cheese balls that I used in the recipe, letting the cheese dust slowly accumulate on my fingers, waiting until the last one before licking my fingers clean. Sorry if that grossed some of you out, but I know the rest of you totally get it! And this is also the reason I cannot have Cheetos in my house on a normal occasion.

But back to this recipe… I was actually slightly disappointed that the cheese flavor wasn’t more prominent but the color certainly was vibrant! Not to say that the crushed cheese balls didn’t add some tasty flavor, it just wasn’t the main component which might be for the best, allowing the other flavors to play a role as well!

This was my first time ever making sushi and I have to say it was much easier than I expected. We actually have a sushi board and serving set somewhere but haven’t found it yet since the move. But when I do I will be sure to make more! What are your favorite fillings and toppings? Would you give this version a shot? What about a breakfast sushi? Now scroll down for more cheesy recipes before grabbing this one!

Check out more creatively cheesy recipes:

• Beefy Cheeto Burrito from Palatable Pastime
• Cheese Doodle Chicken Tenders from Savory Moments
• Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
• Cheetoh Cheese Balls from A Day in the Life on the Farm
• Cheese Doodle Sushi from The Spiffy Cookie
• Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla

One year ago: Cheetos Cookies

Four years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Five years ago: Creamy Skillet Brussels and Corn

Six years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Seven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Eight years ago: Spicy Cheetos Crusted Chicken

CHEESE DOODLE SUSHI

Serves 2

Ingredients:

2 cups cheese doodle puffs (I used cheese balls)

2 sheets nori (dried seaweed)

2 cups prepared sushi rice (medium grain white rice)

4 oz. extra firm tofu (I used a marinated baked version), cut into thin slices

1/4 of a medium cucumber, cut into thin matchsticks

1/4 of a red bell pepper, cut into thin matchsticks

1 small carrot, peeled and cut into thin matchsticks

2 green onions, green part only

1/2 of an avocado, thinly sliced

Spicy mayo, for serving

Directions:

1. Place the cheese doodles in a large sealed bag and crush with a rolling pin (or in a food processor).
2. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori.
3. Peel back the top layer of wax paper and add half of the crushed cheese doodles. Add a new piece of wax paper to the top and gently press to stick to the rice. Flip the entire assembly over so the cheese layer is on the bottom. Peel off the top layer of wax paper.
4. Starting at the edge closest to you, add half of the fillings in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices and serve topped with spicy mayo.

Source: Inspired by the internet

The fusion of sushi and burgers is here! This soy sauce seasoned burger is even served sandwiched between a sticky rice bun.

May is such a great month. It’s my birth month, National BBQ month, and also National Burger month! It’s time to cook all the things on the grill and I’m beyond excited that they weather has finally given up on the icy winter mix it has been spewing all the way through April. But this summer it won’t just be grilling because we are the proud owners of a new smoker that Bob seasoned this weekend so expect to see some smoked recipes making an appearance soon. But for now we stick to the grill for Burger Month brought to you by our faithful leader, Kita at Girl Carnivore!

I give you the sushi burger! Complete with sticky rice bun and a perfectly seasoned burger with a soy-reduction sauce. I originally bought some seaweed crisps to use instead of regular salad greens for the assembly – awesome idea right!? But you’ll notice from my photos that when it came to assembly, in true spastic fashion I forgot until after I had eaten the last burger a couple days later. Fail. I will say, I considered remaking them just to get the right photo because they were good enough to eat multiple times in a week, but then life got in the way and I ran out of time. So just imagine these with crispy seaweed instead of spinach.

Make sure you scroll to the bottom of this post to enter the sweet grill giveaway! There’s one winner every week throughout #BurgerMonth and then one grand prize winner at the end of it all! So stay tuned and make sure you follow the #BurgerMonth hashtag on social media to catch all the other burgers. There is usually at least one posted every day all month long!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Grape Mojitos

Four years ago: Corn Fritter Shortcakes with Maple Whipped Cream

Five years ago: Brown Sugar Baked Fries

Six years ago: Pineapple Burgers

SUSHI BURGERS

Serves 4

Ingredients:

RICE BUNS

2 cups white sushi rice (DO NOT RINSE)

2 tsp salt

1 tsp rice wine vinegar

2 Tbsp black sesame seeds (I just used toasted)

Sesame oil

BURGERS

1 Tbsp soy sauce

1 Tbsp water

1/2 Tbsp brown sugar

1/2 Tbsp rice wine vinegar

1/8 tsp minced garlic

1/8 tsp sesame oil

1 Tbsp water mixed with 1 tsp cornstarch

1-1/4 lb. ground beef

2 scallions, diced

1/2 tsp salt

ASSEMBLY

Sriracha mayo

Favorite greens or crispy seaweed

Thinly sliced avocado

Directions:

1. Bring rice, salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir sesame seeds.
   Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4″ round and 1/2″ thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties. If making in advance, chill until ready to cook.
2. Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a plate.
3. In a small sauce pan over medium heat, add the soy sauce, water, brown sugar, vinegar, garlic, and oil. Bring it to a boil for 10-20 seconds. Add the water-cornstarch mixture and stir well until the sauce is thickened. Pour the sauce into a large bowl. Add the ground beef, scallions, and salt, and mix until evenly distributed. Form four patties.
4. Heat a greased grill (or grill pan or skillet) over medium-high heat. Grill burgers (or pan fry) about 4-5 minutes per side or until desired doneness. Remove to a plate. Assemble burgers with your favorite greens, sliced avocado, and a drizzle of sriracha mayo, all sandwiched between two rice buns.

Source: Buns adapted from Epicurious, Burgers adapted from My Korean Kitchen.

A huge thank you and shout out to the #BurgerMonth sponsors,  American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.

a Rafflecopter giveaway

This weekend Bob and I escaped the Ohio cold and are allowed ourselves to be whisked away to the west coast to visit family, which included my nephews (evidence can be found on social media)! But before the excitement of our journey to warmer weather, we came to a startling realization. Despite our many travels to several places by plane, none have been together because we had not lived in the same city, let alone state, since high school. All of our travels together over the past year of living together have been conducted by car.

This lead me to the realization that he had yet to experience the tradition I have when flying in a place, initiated by my dad when my brother and I were kids – helping the plane take off. Oh yes, we would run in place while seated in order to help the plane get up to speed for a safe take off. And my confession? I still do it to this day. While I may have toned it down a bit and now just looks like I have restless legs, I still continue this tradition because why not? It’s silly and fun and reminds me of my childhood. In fact I think my brother has already started teaching this to his son’s on their journeys via plane. Honestly, It’s a really smart idea for parents with younger children that may be afraid of flying.

As for this chicken? It has absolutely nothing to do with this story. It’s just a great weeknight meal made with simple ingredients while still packing a lot of flavor. Homemade pesto wins every time.

Three years ago: Meyer Lemon Shortcakes with Meyer Lemon Curd

Four years ago: Spinach Artichoke Pasta

Five years ago: Stuffed Jalapeno Chicken Rolls

PESTO CHICKEN WITH SPINACH AND WILD RICE

Serves 4

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 cups cooked wild rice

4 handfuls of spinach

1/2 cup pesto (I used homemade)

Directions:

1. Pour olive oil into a large frying pan and place over medium heat until the oil shimmers, about three to four minutes.
2. While the oil heats up, season both sides of the chicken breasts with salt and pepper.
3. Carefully place the chicken breasts in the pan and let cook, without moving, for 5-7 minutes. Flip the chicken and let cook another 5-7 minutes until no longer pink and juices run clear, or until a meat thermometer place in the thickest part reads 160-165 degrees F.
4. Remove the chicken to a plate, tent with foil, and let it rest for five minutes.
   Divide rice and spinach onto 4 plates. Place chicken on top and dollop with pesto. Enjoy immediately.

Source: Inspired by a Life Cafe menu item.

Combine your love of BBQ with the burrito bowl trend with the help of your slow cooker. The additions are easily adapted per your tastes.

I travel a lot. Maybe not the “Oh I went on this grand vacation” kind of travel (although sometimes such as my 30th bday trip) but the “Hey that’s totally driveable for a weekend getaway/check out this cheap flight for my nephew’s bday/we have a free place to stay” kind of travel. Obviously having week-long getaways are preferred but they are not always economical nor do I have unlimited vacation days, so weekend excursions it is.

Over the past year I think it’s safe to say we’ve been venturing off somewhere at least 1/3 of the weekends, if not more. Heck we are currently in between back to back weekends attending weddings. Bob grows tired of it, longing for lazy days on the couch. I however, feel like I was put on this earth to explore all that I can and take any chance I get to visit with friends and family even if it means driving 18 hours round trip to only be there for 24 hours (Memphis BBQ fest 2015 – worth it!).

One of my favorite parts of traveling is trying out different places to eat. One of my least favorites? Finding places to eat whilst en route to the destination. It more often than not ends up being Taco Bell, and while I have a weakness for their Cheesy Gordita Crunch and oh god that Breakfast Crunchwrap, sometimes I just want something that’s not fast food.

On one desperate journey while trying to pick something off the exit signs before hanger set in, I caved and went for an exit with a Wendy’s. But while pulling into their parking lot my food-finding skills must have been on high alert because I spotted an unsupposing BBQ joint called Big Black Grill and immediately ditched Wendy’s. We ordered a BBQ brisket bowl with BBQ rice and topped with cheese and after wanting to inhale it, we insisted that they check out the Memphis BBQ fest in 2016. If not, we may just need to find reason to pass back through the New Stanton, PA area again.

The morale of the story? Places like that need to be advertised on the exit signs instead of the chain fast food places. Maybe someone needs to start charting exits with alternative quick eats. Heck someone pay me to travel and I’ll do it ;-).

This BBQ style burrito bowl recipe I am sharing with you today was inspired by my aforementioned meal and the slow cooker salsa verde bowls which I shared a short while ago. The combination is glorious. If you want an Asian version try my Pork Bulgogi Rice Bowls.

One year ago: Seattle & 99 Bottles of Root Beer on the Wall

Two years ago: Grilled Mac & Cheese Sandwiches

Four years ago: Chocolate Root Beer Bundt Cake

SLOW COOKER BBQ CHICKEN BURRITO BOWLS

Serves 4-6

Ingredients:

1 onion, diced

12 oz. bottle pop of choice (I used root beer)

1.5-2 lb. boneless skinless chicken breasts, fat trimmed

1 (18 oz.) bottle BBQ sauce

2 cups cooked brown rice

1 (20 oz.) bag of frozen BBQ sweet potato fries, cooked (or homemade)

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can corn kernels, drained and rinsed

1/2 cup shredded cheddar cheese

Sliced green onion, for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion evenly on the bottom, lay the chicken on top, and pour the pop over the chicken. Set on low and and cook for 4-6 hours, or until cooked.
2. Drain the chicken, shred using two forks, place back in the slow cooker and stir in the BBQ sauce.
3. Into four bowls, divide the chicken, rice, sweet potato fries, black beans, and corn. Top with cheddar and green onion. Serve immediately.

Source: Adapted slightly from my Root Beer Pulled Pork Sandwiches and Slow Cooker Salsa Verde Burrito Bowls.

Skip the take-out and make your own fried rice at home using whatever vegetables and protein you have on hand. But the secret ingredient to perfect fried rice? Dark soy sauce!

While you stare lovingly at this bowl of fried rice, I am flying high in the sky. Literally, I am flying back to the west coast today followed by a ferry ride to the San Juan islands off the coast of Seattle. And yes, this is the trip that I have gone on and on about for the past few months now. As such I will be taking a brief hiatus from the blog other than today and Sunday. Normally I plan ahead and either have guest posts lined up or simply spend tons of time in the kitchen to have posts lined up during my absence, but with all the traveling this summer I’ve pretty much used up my backlog of recipes. But for now, let’s talk about this rice.

While living in Memphis, Qing used to bring in Chinese noodles or fried rice every month or so much to our delight. Her fried rice rivaled any I’ve ever had before and I constantly asked her to teach me how to make it. At first she used to say I had to come over and watch her cook it as she didn’t really measure anything, and trust me I was prepared to do just that. But one day she managed to keep track of what she did on that particular occasion and now here we are. The best thing about fried rice is that you can use whatever vegetables you have on hand: eggplant, peppers, onion, carrot, broccoli, kale, etc. The most important part however is getting your hands on some dark soy sauce. While you can just use regular soy sauce, I promise it’s worth the hunt to find the dark stuff.

P.S. Don’t forget to check back on Sunday for the best summer popsicle recipe ever!

One year ago: Crispy Peanut Tofu & Cauliflower Fried Rice

Two years ago: Salted Nutella Caramel Chocolate Chip Cookie Bars

CHINESE FRIED RICE

Serves 4-6

Ingredients:

1 egg, beaten

2 Tbsp peanut or other neutral cooking oil

1 small head of broccoli, diced

2 stalks celery, diced

1 large carrot, peeled and diced

1/2 zucchini, diced

1 green onion, diced

1 tsp garlic-chili sauce

Salt and pepper, to taste

4 cups cooked rice

1/2 cup dark soy sauce, divided

Asian BBQ pork or other cooked protein (optional)

Directions: 

1. In a large skillet over medium-high heat, add the egg and cook until scrambled. Remove from skillet, place in a large bowl, and set aside.
2. To the same skillet add one tablespoon of oil. Add broccoli, celery, carrot, and zucchini, garlic-chili sauce, and salt and pepper to taste. Cook until softened, stirring occasionally, about 3 minutes. Add green onion and cook for 2 more minutes. Remove from skillet and add to large bowl.
3. Add the remaining tablespoon of oil to the skillet. Add the cooked rice, 1/4 cup of soy sauce, and salt and pepper to taste. Cook for 5 minutes or until soy sauce is absorbed. Stir in vegetable mixture, protein (if using), and remaining soy sauce. Adjust seasonings to taste and serve.

Source: Qing

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