Pineapple Fried Rice

pineapple fried rice

Ever get tired of the same old side dishes? Me too! Our go-to’s are mashed potatoes, roasted herb potatoes, a couple of varieties of Rice-a-Roni, or traditional fried rice.

A couple of years ago, I was making teriyaki chicken.  Art and I decided to throw together something a little bit different, for a side dish. We looked at what we had on hand, and came up with our version of pineapple fried rice.  Over the years we have tweaked the recipe a bit. We even tried teriyaki SPAM once (I don’t recommend it). Following is our best version of pineapple fried rice (formerly known as Island Rice). Let me know what you think.

Pineapple Fried Rice

Ingredients:

2 oz. Spam, diced (teriyaki Spam is overkill. Just use regular Spam, or ham)

1 can (8 oz.) pineapple bits, drained

2 cups cooked jasmine (or other long grain) rice, cooled

1 Tbsp. virgin coconut oil

1 tsp. onion powder

1/4 tsp. garlic powder

dash crushed red pepper

1/2 tsp. ground black pepper

1 tsp. soy sauce

1 egg, beaten

Directions:

Heat a wok or 10 in. skillet over medium heat. Add coconut oil. Once oil is melted, rotate pan to coat sides.

Brown the Spam and pineapple in the wok.

Add onion powder and garlic powder, then combine Spam mixture with rice, until heated through.

Make a hole in the center of the rice mixture.  Add egg. Cook and stir egg over medium heat until thickened but still moist. Stir egg into rice mixture.

Stir in soy sauce, red pepper flakes, and black pepper. Continue cooking until well heated. Serve with teriyaki or coconut chicken.

pineapple fried rice

Enjoy!!

Chili Cheese Pockets

chili cheese pockets

One of our favorite go-to meals when the kids were little was chili dogs.  The snap of the hot dog, combined with the spice of the chili and the crunch of a toasted bun, was, and still is, comfort food for our family.

Even today, although we very rarely eat chili dogs, I always keep a couple of cans of chili and a pack of all beef hot dogs on hand, just in case.

The other day, I was staring at a can of chili, wondering what to do with it, besides the usual.  An internet search brought up quite a few recipes for chili cheese pockets. The only problem was, none of them had the exact ingredients. I wanted. They were all a little too fancy, you know what I mean?

I decided to work the ingredients I had on hand, going with what sounded good to me. Here’s what I came up with. I hope you like it.

Chili Cheese Pockets

Ingredients:

1 package refrigerated pie crust

1 can (15 oz). chili with beans

1/2  of a 12 oz. can Mexican corn

1 cup shredded Mexican four cheese blend

Directions:

Preheat oven to 425F.  Spray a baking sheet with cooking spray, set aside. Unroll pizza crust dough. Cut into 4 quarters, slightly stretching each piece.

Combine, chili, corn and cheese in a medium sized bowl. Measure about 3/4 cup of chili mixture onto 1/2 of each rectangle. Fold dough over and press edges firmly to seal.  Bake 13 to 18 minutes, until golden brown.

chili cheese pockets

Admittedly, these were quite large. I made myself a hot dog to go with mine, which was completely unnecessary. Next time I might cut the dough into sixths or even eighths.

These chili cheese pockets freeze well. To reheat, pop them straight into a 400F oven, still frozen, and re-bake for about 15 minutes.

Serve hot with sour cream or ranch dressing (my favorite!)

chili cheese pockets

Enjoy!!

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