PINEAPPLE RICE BOWLS

January 18, 2018

There are two ways this can be served. Both with their own strengths and appeal. I am already rambling and I don’t know this means. Let me just put it this way, sometimes for fun while harvesting the pineapple from the… pineapple, we hollow out the pineapple and then serve the dinner with pineapple back inside of it.

Maybe a recipe for date night dinner in? I don’t know, what if you did! It’s actually not hard.

And either way you can just have this in a regular bowl and it’s still a fresh, colorful meal. And there’s chopped pineapple in the dish AND in the marinade. So it’s still a very pineapple-y dinner. If I told you my goal in this intro was to say pineapple as many times as possible you’d believe it, right?

PINEAPPLE RICE BOWLSPineapple Rice Bowls
Serves two

1 pineapple
2 tablespoons olive oil
2 tablespoon lime juice
1 tablespoon honey
1 tablespoon sriracha
1/4 teaspoon salt
1/4 teaspoon red pepper flake
1/4 cup cilantro
2 chicken breasts
1 cup rice
1/2 red onion, sliced
1 bell pepper, sliced
1/2 cup black beans
1 avocado, sliced

Slice pineapple in half. Use a paring knife to cut an oval along the perimeter of each half. Slice oval into strips and spoon out the insides. Cube 1 cup of pineapple into large chunks and place in blender. Chop the remaining pineapple and set aside.

PINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLS

Prepare marinade by adding olive oil, lime juice, honey, sriracha, salt, red pepper flake, and cilantro to blender. Reserve 1/2 cup of marinade. Marinade chicken for two hours or overnight. Whatever, it’s kind of the longer the better.

Preheat oven to 425 degrees.

Prepare rice on stovetop according to package instructions or in a rice cooker.

Roast chicken for 40 minutes in a foil lined baking dish (or grill it!). Shred chicken and toss in reserved marinade.

Assemble rice bowls with rice, shredded chicken, chopped pineapple, red onion, bell pepper, black beans, avocado, and additional cilantro.

PINEAPPLE RICE BOWLSPINEAPPLE RICE BOWLS

PINEAPPLE RICE BOWLS
 
Author:
Ingredients
  • 1 pineapple
  • 2 tablespoons olive oil
  • 2 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flake
  • ¼ cup cilantro
  • 2 chicken breasts
  • 1 cup rice
  • ½ red onion, sliced
  • 1 bell pepper, sliced
  • ½ cup black beans
  • 1 avocado, sliced
Instructions
  1. Slice pineapple in half. Use a paring knife to cut an oval along the perimeter of each half. Slice oval into strips and spoon out the insides. Cube 1 cup of pineapple into large chunks and place in blender. Chop the remaining pineapple and set aside.
  2. Prepare marinade by adding olive oil, lime juice, honey, sriracha, salt, red pepper flake, and cilantro to blender. Reserve ½ cup of marinade. Marinade chicken for two hours or overnight. Whatever, it's kind of the longer the better.
  3. Preheat oven to 425 degrees.
  4. Prepare rice in on stovetop according to package instructions or in a rice cooker.
  5. Roast chicken for 40 minutes in a foil lined baking dish (or grill it!). Shred chicken and toss in reserved marinade.
  6. Assemble rice bowls with rice, shredded chicken, chopped pineapple, red onion, bell pepper, black beans, avocado, and additional cilantro.

 

PESTO SCONES

January 16, 2018

Our brother, Joel, likes pesto. I made some of these once and they were meant to be a treat for him to take to work, but we ended up eating all of them. The perils of delicious scones, I suppose. I don’t think he reads my blog so he’ll never know.

I make scones an embarrassing amount in the winter. There’s a dark chocolate version in my cookbook from my friend Niki that is really killer. LIKE DEADLY. They’re crazy. And I’m crazy in love with them.

Now on to savory. On to pesto! IF YOU DON’T THINK YOU LIKE SCONES, hang up and try again because you’re about to.

PESTO SCONES copyPESTO SCONES
Makes 8 scones

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cubed
1/2 cup parmesan
2/3 cup buttermilk
1/4 cup pesto (storebought or this is my favorite way to do homemade)

Preheat oven to 375 degrees. In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Stir in parmesan. Slowly pour in milk while continuing to mix.

Empty dough on to a piece of parchment paper. Make a crater in the middle and pour in pesto. Fold dough in half, alternating directions until pesto is distributed.

On a new piece of parchment paper, roll dough into a one inch rectangle. Slice into triangles (or rectangles, whatever you like). Transfer parchment paper to baking sheet. Arrange triangles equal distance apart on baking sheet.

Bake for 17 minutes.

Walnut Pesto

PESTO SCONES
 
Author:
Ingredients
  • 2 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, cubed
  • ½ cup parmesan
  • ⅔ cup buttermilk
  • ¼ cup pesto (storebought or this is my favorite way to do homemade)
Instructions
  1. Preheat oven to 375 degrees. In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Stir in parmesan. Slowly pour in milk while continuing to mix.
  2. Empty dough on to a piece of parchment paper. Make a crater in the middle and pour in pesto. Fold dough in half, alternating directions until pesto is distributed.
  3. On a new piece of parchment paper, roll dough into a one inch rectangle. Slice into triangles (or rectangles, whatever you like). Transfer parchment paper to baking sheet. Arrange triangles equal distance apart on baking sheet.
  4. Bake for 17 minutes.

 

ZUCCHINI PIZZA BITES

January 15, 2018

Okay look, these are light but really tasty and pizza feeling-y. You’re honestly going to be surprised by how much the pizza experience is feeling similar to dough. On zucchini. Yes, I mean it! They are VERY fast and kind of up there as like the all time best snack or even lunch for kids.

All with your broiler. All really quick.

I like to not over-do the cooking of the zucchini so that they still have a nice crunch. If they are overdone it kind of messes with the pizza vibe. The cook times below should serve you well for them being tendered but still with a fresh crunch.

ZUCCHINI PIZZA BITESZUCCHINI PIZZA BITES
Makes about 35 bites

2 zucchinis, sliced into 1/4 inch pieces
Olive oil
Salt
Pepper
1/4 cup pizza sauce
1 cup shredded mozzarella
2 tablespoons crumbled feta
1/2 teaspoon oregano
Grated parmesan

Arrange zucchini slices on a parchment lined baking sheet. Drizzle zucchinis with olive oil and season with salt and pepper. Broil zucchinis for 5 minutes.

Remove zucchini slices from oven and top with pizza sauce, mozzarella, feta, and oregano. (Or add more toppings! Bacon bits would be perfect.)

Broil for 4 more minutes, or until cheese is lightly browned. Top with grated parmesan.

ZUCCHINI PIZZA BITES

ZUCCHINI PIZZA BITES
 
Author:
Ingredients
  • 2 zucchinis, sliced into ¼ inch pieces
  • Olive oil
  • Salt
  • Pepper
  • ¼ cup pizza sauce
  • 1 cup shredded mozzarella
  • 2 tablespoons crumbled feta
  • ½ teaspoon oregano
  • Grated parmesan
Instructions
  1. Arrange zucchini slices on a parchment lined baking sheet. Drizzle zucchinis with olive oil and season with salt and pepper. Broil zucchinis for 5 minutes.
  2. Remove zucchini slices from oven and top with pizza sauce, mozzarella, feta, and oregano. (Or add more toppings! Bacon bits would be perfect.)
  3. Broil for 4 more minutes, or until cheese is lightly browned. Top with grated parmesan.

 

Copyright © Rachel Schultz 2018