These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Literally kick up your favorite deviled eggs with the addition of Sriracha hot sauce in these Sriracha deviled eggs. Adjust to your heat preference by adding more or less.

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Gearing up for more couch time watching football this weekend? Then I suggest these sriracha deviled eggs accompany you. They are just like classic deviled eggs but with a little extra kick for the heat lovers out there.

Unfortunately, I will not be accompanied by these tomorrow. I am actually lucky enough to be going to the Ohio State game! It’s just Rutgers but beggers can’t be choosers. Ever since my lab moved from Ohio State to Nationwide Children’s Hospital, tickets are not as easy to come by (and not as cheap either – I got an employee discount). But I digress.

I actually made these at the same time as the honey mustard deviled eggs, by request for a social gathering with my coworkers (but we are also all friends). Sadly, the coworker who requested them ended up not coming due to feeling under the weather (not COVID, but who wants to get any kind of sick?). While appreciated, definitely was a bummer! More for us I guess.

Are spicy deviled eggs your jam? then you should also check out the deviled egg eyeballs I made for Halloween festivities.

SRIRACHA DEVILED EGGS

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 hard boiled eggs
• 3 Tbsp mayonnaise
• 2 Tbsp Sriracha, or to taste
• 1 tsp whole grain mustard
• 1/4 tsp Worcestershire sauce
• 1/8 tsp sugar
• Salt and pepper, to taste
• Finely chopped chives, for serving
• Paprika, for serving

Directions

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
2. Add the mayonnaise, Sriracha, mustard, Worcestershire, sugar, salt and pepper to the bowl. Mix with a fork or whisk until creamy.
3. Spoon or pipe into the center of each egg. Top with chives and paprika before serving and enjoy.

Source: Adapted from my Pepperoni Pizza Deviled Eggs and Once Upon a Chef.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Want crispy flavorful wings but don’t want to deal with a deep fryer? Make these wings in a slow cooker and finish them off in the broiler and you may end up thinking they are better than fried.

Man, did November make an entrance or what? All the unseasonably warm weather we were having throughout October? POOF! Gone. Whatever happened to a gradual decline in the temperatures? We seemed to have skipped right from the 80s to the 40s, missing that sweet spot of fall in the 60s and 70s which are perfect for backyard bonfires. Guess it’s time to bust out the slow cooker if you haven’t already.

While I am a big fan of utilizing the magical powers of a slow cooker year round, I definitely utilize it more in the cooler months because soups and stews keep me warm from the inside out. However, don’t be fooled into thinking that’s the only thing that gets cooked in there, my slow cooker tag is proof of it’s versatility as is this recipe I am sharing today.

When you hear the name P.F. Chang’s® the first thing you think of may not be chicken wings but I am here to change that. Step aside deep fryer, these slow cooker wings were made with the NEW P.F. Chang’s® Home Menu Soy Sauce, currently only available at Walmart (along with Teriyaki, Kung Pao, Sesame, and Mongolian), and they couldn’t be easier. Like many slow cooker recipes you add the protein, stir up the sauce, pour over, and cook! I did however add 2 more easy steps to really make these wings shine.

After cooking in the flavorful sauce made of P.F. Chang’s® Home Menu Lower Sodium Soy Sauce, honey, sriracha, and orange juice, I cooked down a portion of the sauce to create a glaze to brush on the wings before broiling until crispy. The end results is a crispy wing just as if it were fried. And that my friends is how the P.F. Chang’s® Home Menu sauces contribute to easy, creative Asian-inspired cuisine!

Interested into other sauces besides P.F. Chang’s® Home Menu Lower Sodium Soy Sauce? Don’t forget, the P.F. Chang’s® Home Menu sauces line also includes Teriyaki, Kung Pao, Sesame, and Mongolian. What will you make with these sauces?

Two years ago: Treacle Tart

Three years ago: Cinnamon-Sugar Pumpkin Bagel Bites for One

Four years ago: Baked Choco-Peanut Butter Doughnuts

Five years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting

Six years ago: Pumpkin Spice Roasted Pumpkin Seeds

SLOW COOKER SWEET & SPICY WINGS

Serves 4

Ingredients:

4 lb. chicken wings

1 cup P.F. Chang’s® Home Menu Lower Sodium Soy Sauce

1 cup honey

1/3 cup sriracha

1 cup orange juice

Directions:

1. Lightly coat the inside of a slow cooker with nonstick spray. Place wings in the slow cooker.
2. In a large bowl, whisk together the sauce, honey, sriracha, and juice. Pour over chicken. Add more orange juice if needed to cover.
3. Cover and cook on high for 3 hours.
4. Preheat oven to broil, line a baking sheet with foil and lightly coat with nonstick spray.
5. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
6. Strain and reserve 2 cups of the cooking juices and place in a medium sauce pan over medium-high heat. Bring to a boil and reduce to a simmer, cooking until thickened.
7. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway.
8. Serve garnished with cilantro or sliced green onions.

Source: Adapted from Girl Carnivore.

P.F. Chang’s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.

Everyone loves a good chicken wing dip, but have you ever made it with bacon? Talk about magical. This dip is perfect for when watching sports or at any kind of gathering.

This dip is the result of what happens when one of your friends posts a picture of a dip he made for football viewing on Facebook, and subsequently everyone demands the recipe. Bob tweaked the recipe a bit based on what items we had in the house instead of hunting down the specific brands our friend used. While we may not know what our friend’s version tasted like, if it’s anything like what Bob made then it’s a knock out and would be the perfect addition to your football viewing this weekend. Or the World Series as many people in Ohio (including Bob) get excited for the Indians after they won the ALS.

P.S. please try to ignore my chipped nail polish in the above photo.

One year ago: Brown Butter Pumpkin Cupcakes with Biscoff Frosting

Three years ago: Cinnamon-Raisin Bagel for One

Four years ago: Peanut Butter-Chocolate Molten Lava Cake

Five years ago: Whole Wheat Pumpkin Waffles by Lauren’s Latest

MAGIC BACON CHICKEN WING DIP

Serves 8-12

Ingredients:

1 lb. thick cut bacon

Sriracha, to taste

1 lb. chicken breasts

1 Tbsp olive oil

1 Tbsp minced garlic

1 tsp BBQ dry rub

1 (8 oz.) pkg. cream cheese, room temperature

12 oz. Mexican blend shredded cheese

1 cup BBQ sauce

Red Hot, to taste

Directions:

1. Preheat oven to 400 degrees. Put a wire cooling rack on a baking sheet and place bacon on top. Put a line of Sriracha down the middle of each slice of bacon. Cook 15-20 minutes or until desired doneness. Place on paper towel to absorb excess grease and then chop and set aside.
2. Fillet each chicken breast in half. Coat with dry rub. In large cast iron skillet heat olive oil and garlic over medium heat until fragrant. Add chicken to pan and cook for 5 minutes per side, or until cooked through. Remove from heat, shred, coat in barbecue sauce, and set aside.
3. Spread cream cheese evenly in the bottom of a 12×8-inch glass baking dish. Sprinkle 1/4 of the chopped bacon and 1/4 of the shredded cheese on top of the cream cheese. Place shredded chicken on top and coat with more BBQ sauce and drizzle with Red Hot to taste. Cover with the rest of the shredded cheese and the rest of the bacon crumbles.
4. Bake at 400 for 10-15 minutes, or until cheese bubbles.

Source: Adapted by Bob from our friend Jason.

Oh Sriracha. For spice lovers this condiment has quickly become a staple item in the kitchen and has been mixed into just about everything you can imagine. One of my favorite adaptations is sriracha ketchup. While I do like spice, I tend to weigh in more towards to medium side and this combo finds that happy medium that I prefer. Normally I just whip it up myself, but Red Gold recently took it upon themselves to fill a need and went ahead and bottled it for the masses. Which means I then had to use it in a summer grilling recipe for your viewing and devouring pleasure. These honey-sriracha ketchup marinated chicken tenders are grilled and then served over a bed of kale-quinoa. Then drizzle with some lime yogurt sauce, which pairs with the sriracha just as well as blue cheese/ranch and Buffalo sauce. I think it should be a thing.

Also of note, for the third year Red Gold is hosting its popular Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page and is giving away a Large Big Green Egg as well as insulated tote bags. Note the date: TODAY IS THE LAST DAY! Click HERE to enter.

One year ago: Black Cherry-Peach Crisp Ice Cream

Two years ago: Greek Yogurt Everything Bagels

Four years ago: Cosmic Brownies

HONEY-SRIRACHA KETCHUP GRILLED CHICKEN

Serves 3-4

Ingredients:

CHICKEN

1-1.2 lb. chicken tenders

1/2 cup Red Gold’s sriracha ketchup

1/4 cup honey

LIME YOGURT SAUCE

1/2 cup plain Greek yogurt

1 Tbsp fresh lime juice

1 tsp minced cilantro

KALE-QUINOA

2 cups water

1 cup uncooked quinoa

1 cup packed chopped kale

Directions:

1. Place chicken in a large shallow bowl (or a gallon zip-top bag).
2. In a separate bowl, whisk together the sriracha ketchup and honey. Pour over chicken and cover with saran wrap (or seal closure), and refrigerate 8 hours or overnight.
3. In a small bowl whisk together the yogurt, lime juice, and cilantro. Cover and refrigerate until ready to use.
4. After 8 hours (or the next day) preheat grill to medium-high heat.
5. While the grill heats, add water, quinoa, and kale to a sauce pan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15-20 minutes or until all liquid has been absorbed. Set aside.
6. While the quinoa cooks, cook chicken on grill 4-5 minutes a side, or until cooked through.
7. Serve chicken over quinoa and drizzle with yogurt sauce.

Source: The Spiffy Cookie original

Disclosure: I was provided with a variety-pack of tomatoes that includes Red Gold’s New Sriracha Ketchup and an insulated tote bag. I was not otherwise compensated for this post. All thoughts and opinions are my own.

This is no ordinary pizza. With spicy pizza sauce, hot sausage, pepperoni, pepperjack, smoked provolone, crushed red pepper, garlic, oregano, and drizzled with sriracha.

I’ve officially managed to contract a summer cold of sorts. I could blame it on my nephews who are likely carries of all sorts of plagues like most kids, but I also was on 2 long flights in enclosed spaces and contact with hundreds of people. The worst part is that I am getting ready to get back on a plane for my trip with friends on Thursday! Must. Get. Better. Traveling while sick is the worst and I refuse to let it ruin my trip.

I’ve been pumping myself with fluids and trying to get as much sleep as I can. Last night however one of the cats decided to interrupt my sleep my licking a charger cord incessantly. Seriously?? The struggle is real, between the dog recently taking up the habit of peeing on the floor and couch despite being house trained for years (don’t get my started on that tale) and the cats waking me up. My savior is comfort food but since I am not craving soup in this warm weather, how about some spicy pizza to open up those airways?

You may think that this looks like a regular pepperoni pizza, but you would be wrong. Hidden in the depths of this pizza is layers of spice, infusing the sauce, cheese, and toppings starting with sriracha in the pizza sauce, spicy pepperjack cheese mixed in with smoked gouda, and topped with pepperoni, hot Italian sausage, oregano, and crushed red pepper.

When I was younger, much to my dismay my brother would sneak crushed red pepper under my cheese when I wasn’t paying attention. Little did I know that over 2 decades later I would be doing it voluntarily and wouldn’t stop with just the red pepper. That being said however, I still am not a fan of overly spicy things and this pizza was just spicy enough for my taste. Feel free to pump up the heat or turn it down based on what you can handle.

Looking for other Columbus-inspired pizza recipes? Try my focaccia pizza, or cacio e pepe.

One year ago: Spicy Mustard & Sweet Potato Turkey Burgers

Two years ago: Breakfast Crème Brulee

Four years ago: Mixed Fruit Crumble

SRIRACHA-JACK PIZZA

Serves 2-3

Ingredients:

1 recipe sourdough pizza crust, risen

1/2 cup pizza sauce

1-2 tsp sriracha, plus more for drizzle if desired

1 cup shredded pepperjack cheese

1 cup shredded smoked gouda

24-ish pepperoni slices

1 hot Italian sausage link, uncooked and crumbled

1 tsp oregano

1 tsp crushed red pepper flakes

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees for 30 minutes.
2. Meanwhile, roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine the pizza sauce and sriracha. Spread evenly over the crust, leaving an edge. Top with cheeses, pepperoni, sausage bits, oregano and red pepper.
4. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving. Drizzle with more sriracha if desired.

Source: Inspired by Donatos sriracha-jack pizza.

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When it comes to romance, I am not the best at expressing myself with words. But put me in the kitchen and I’ll show you how I really feel. I’ll slave over something all day if I think it’ll win over your heart but at the same time, I have a few tricks up my sleeve that don’t keep me chained to the oven yet will still produce the same result. Take this steak for example, the night before you whip up the herb butter and throw the steaks in the marinade. The next day all you gotta do is cook the steaks for 4 minutes total (or more if you prefer no-pink), top it with the herb butter and watch it melt. You will instantly win the hearts of every single taste bud and you didn’t have to sacrifice quality time by being in the kitchen. (Served with Voodoo Chef RED rub roasted green beans)

Make sure you check out everyone’s recipes today listed in the widget located at the bottom of this post. Once you’ve cleaned up your drool from all that deliciousness, enter for a chance to get in on the #TripleSBites action with our awesome giveaway! Enter HERE.

One year ago: Spicy Cheddar Ranch Dip for One

Three years ago: Reese’s Stuffed Chocolate Chip Cookies

Four years ago: Homemade Taco Bell Beefy 5-Layer Burrito

SWEET & SPICY ASIAN MARINATED STEAK WITH HERB BUTTER

Serves 2

Ingredients:

HERB BUTTER

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sour cream or plain Greek yogurt (I used 4% Chobani)

1 stalk green onion, green parts only minced

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

1 tsp Gourmet Garden cilantro paste (or fresh chopped)

Salt and pepper, to taste

STEAK

2 (1/2 lb.) steaks

1/4 cup Intensity Academy’s chai sweet chili sauce (or other Asian chili sauce)

1/4 cup low sodium soy sauce

2 Tbsp Acala fresh cilantro cottonseed oil (or other cooking oil), plus more for cooking

1 tsp Sriracha, optional

1 stalk green onion, white and green parts sliced

1 Tbsp Gourmet Garden ginger paste (or fresh grated)

1 Tbsp Gourmet Garden cilantro paste (or fresh chopped)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

Salt and pepper, to taste

Directions:

1. For the herb butter, cream together butter, Greek yogurt, onion, garlic, cilantro, and salt and pepper. Using a piece of plastic wrap rolls into a log and refrigerate until ready to use.
2. Place steaks in a large tip top bag. Pour liquids and seasonings into the bag, close and mix to combine. Place in the refrigerator for a few hours or overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature. Discard marinade.
3. Heat large, heavy cast iron skillet over medium heat (I used one with grill lines on it). Skillet it heated when a drop of water dances in the skillet. Drizzle oil into the skillet and tilt until well-coated.
4. Place each steak into the skillet and cook for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness (should be about medium-rare to medium). Cook longer if needed to reach desired doneness.
5. Remove from heat and allow to rest for about five minutes in the skillet.
6. Serve with one tablespoon of herbed butter onto the top of each steak. Watch it melt and then devour.

Source: Inspired by Add a Pinch.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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tag #TheSpiffyCookie

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With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.

For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!

Two years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

SPICY THAI NOODLES WITH TOFU

Serves 2

Ingredients:

4 oz. whole grain spaghetti

2 tsp sesame oil

2 tsp honey

2 tsp hot chile sauce (such as Sriracha)

4 oz. extra firm tofu, drained and cubed

10 oz. bag (3.5 cups) broccoli slaw

2 Tbsp chopped peanuts

2 Tbsp chopped cilantro

1 scallion, thinly sliced

Directions:

1. In a medium sauce pan, cook spaghetti according to package directions.
2. Meanwhile in a medium skillet, heat sesame oil, honey, and hot chile sauce over medium heat. Add tofu and broccoli slaw and saute for 5 minutes.
3. Toss noodles with slaw mixture, divide onto two plates, and top with chopped peanuts, cilantro, and scallion. Serve immediately.

Source: Adapted slightly from Fitness, May 2012.

Meanwhile while planning to invade her kitchen, I took a stab at fried rice again with this pineapple and pork chop version. Granted there is no competition when it comes to Qing’s fried rice, but it was still quite good. Next time I would use less onion, but that may just be my preference. But I really thought the grilled pineapple was a must for the flavor of this dish. Start up your grill!

Be sure to check out the original post by The Pioneer Woman for great step-by-step photos.

One year ago: White Chocolate Coconut Chili Macadamia Nut Cookies

PORK CHOPS WITH PINEAPPLE FRIED RICE

Serves 6

Ingredients:

1/2 whole pineapple, cut into spears and skewered

2 cups cooked white or brown rice

6 whole pork chops

1 Tbsp unsalted butter

1 Tbsp canola oil

1 large onion, sliced

8 Tbsp reduced sodium soy sauce (more to taste), divided

1 Tbsp rice wine vinegar

2 Tbsp honey

1 Tbsp Sriracha, or other hot sauce

Salt to taste

3 garlic cloves, minced

2 eggs

1 cup chopped carrots

1-1/2 cup frozen peas

Directions:

1. Grill (or saute) pineapple spears until they have good marks/color on the outside. Slice, then set aside.
2. Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
3. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
4. When the onions are starting to soften, add 6 tablespoons pf the soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
5. Add a small amount of oil to the same pan (without cleaning it) and return it to the stove top over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add carrots, peas, and remaining 2 tablespoons of soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
6. To serve, pile rice on a plate, then top with pineapple chunks, pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Source: Adapted slightly from The Pioneer Woman.

You may already know of Cassie of Bake Your Day from her wide array of tasty recipes: Cinnamon Toast Greek Yogurt Dip, Biscoff Banana Grilled Cheese, and Key Lime Cream Cheese Frosted Cake Doughnuts to name a few. And today I am excited to have her guest posting for me!

Cassie and Ali (of Gimme Some Oven) are also currently hosting a Tomato Love Recipe Exchange that you should check out.

One year ago: BBQ Chicken Burgers

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Hi there, Spiffy Cookie readers!  I am thrilled to be posting for Erin today because I have what might be my new favorite snack to share with you!

I love simple snacks with tons of flavor.  But I also love being able to make them at home.  It is really easy to buy great snacks at the grocery store but cooking is half the fun for me.  I love being able to choose my own spices and switch out ingredients, especially for roasted almonds and mixed nuts!

I’ve chosen buffalo flavoring, rosemary and my newest to share with you: Sriracha-soy & sesame almonds! We love Sriracha sauce in our house.  Actually, we love any spicy condiment, this being one at the top of the list.  And these were so simple to make, and a perfect snack for any party!

Sriracha-Soy & Sesame Almonds

Ingredients:

2 cups almonds

2 Tbs. Sriracha sauce

2 Tbs. soy sauce

2 Tbs. olive oil

2 tsp. sesame seeds

Directions:

Preheat oven to 300 degrees.

In a large bowl, stir the Sriracha sauce, soy sauce, olive oil and sesame seeds together until blended.

Add the almonds and stir well to coat.  Pour the almonds and the Sriracha mixture onto a 9×13 sheet pan and spread in an even layer.

Bake in the preheated oven for 20 minutes, stirring the almonds every 10 minutes.  Place the almonds back into the oven for an additional 5 minutes, watching closely so that the flavoring doesn’t burn.