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Boiled Lobsters

This boiled lobsters recipe tells you all you need to cook lobsters at home: a big pot, a pair of gloves to protect your hands, some lobster crackers (or kitchen shears) and small forks to help you get the sweet meat out of the shell. Plan on one 1- to 1 1/4-pound lobster per person. Store them for up to 24 hours in a ventilated container at the back of the bottom shelf of your refrigerator.

  • Calories – 114
  • Carbohydrates – 0g
  • Saturated Fat – 0g
  • Protein – 24g
  • Sodium – 620mg
  • Dietary Fiber – 0g


Boiled Lobsters
photographer: Erica Allen
Nutritionist Tested & Approved

Time: 30 minutes


  • Four 1- to 1 1/4-pound live lobsters


  1. To cook lobster: Fill a lobster pot, stockpot or canning pot about three-quarters full with water; bring to a boil over high heat. Leaving rubber bands on the claws and wearing a thick glove, grasp one lobster at a time around the body and add to the water, claws first. When all the lobsters are in, cover the pot and start timing—don’t wait for the water to return to a boil. Cook 8 minutes for a 1-pound lobster. For larger lobsters, add 2 more minutes for each 1/4 pound. Remove the lobsters to a colander; let excess water drain before transferring to a serving plate.
  2. To shell lobsters: Grasp a claw near the body. With a firm twist, remove from the body. Repeat with the second claw. Crack through the claw shell using a lobster cracker or kitchen shears. Remove the meat with a small fork. Hold the body in one hand and firmly grasp the tail in the other; twist and gently pull the tail from the body. (Discard the body.) The green/gray “goop” on the tail meat is called tomalley. Technically edible (and delicious to some), it functions as a filter and accumulates contaminants from the ocean—it’s best to skip eating it. Cut through the underside of the tail shell with kitchen shears or use lobster crackers to crack the shell. Remove the meat from the shell with a fork. (One 1-pound lobster yields about 1 cup, or 4.5 ounces, cooked meat.)

Nutritional Facts

Servings 4
Serving Size 1 lobster
Calories 114
Carbohydrates 0 g
Fat 1 g
Saturated Fat 0 g
Protein 24 g
Cholesterol 186 mg
Dietary Fiber 0 g
Potassium 293 mg
Sodium 620 mg
Yield 4 servings
1 lobster each
Zinc 34% daily value

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.


Bacon-Wrapped Pork Tenderloin

  Bacon-Wrapped Pork Tenderloin

The pork tenderloin, in some countries called pork fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.


  • 1 Pork Tenderloin (about 1 1/4 lb)
  • 3 Scallions, trimmed and cut lengthwise in strips
  • 5 Strips of lower sodium bacon


  1. Heat oven to 425 degrees. Make a long slit lengthwise down center of pork, being careful not to cut all the way through.
  2. Open the pork like a book. Place scallions on one cut side of pork; fold pork back over to close.
  3. Wrap bacon slices around pork to cover completely. Place in small roasting pan.
  4. Rub 1/2 tsp pepper and 1 Packet of your choice of sugar sweetener over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150 degrees. Let stand for 10 minutes before slicing.

Nutritional Facts

Total cal. 172
Total fat 6g
Sat. fat 2g
Cholesterol 69mg
Sodium 134mg
Protein 25g
Carbs 4g
Fiber 0g

Chocolate Chip Rye Cookies

Today’s 5 star secret recipe for chocolate chip rye cookies comes from the Sycamore Kitchen in Los Angeles.  Sycamore Kitchen is a favorite spot for breakfast and amazing baked goods.  Chef Karen Hatfield showcases a stellar selection of New American cooking and fabulous pastries.

When you hear rye you typically think about bread, but at the Sycamore Kitchen they use rye flour to make some delicious chocolate chip cookies.  Malty, nutty, slightly milky in taste, rye has a complex flavor profile that works well in this cookie recipe.

Chocolate Chip Rye Cookies Ingredients:


Chocolate Chip Rye Cookies

¾ cup (1 ½ sticks) butter, at room temperature

½ cup plus 1/3 cup (5 ounces) dark brown sugar
About ½ cup (4 ounces) sugar

1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour
1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour

½ teaspoon plus 1/8 teaspoon baking soda

¾ teaspoon baking powder

¾ teaspoon kosher salt, plus extra for sprinkling

¼ teaspoon plus 1/8 teaspoon caraway seed, ground

1 egg

2 teaspoons vanilla extract

6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch


In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.

Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.

Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.

Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart o a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.

Makes 1 1/2 dozen cookies.

Share This Recipe:

Source: LA Times

French Toast Casserole

French Toast Casserole featuring creamy ricotta cheese, fresh summer berries, and homemade brioche. Cause all we do is win win win no matter what! You’re gonna love it.

French Toast Casserole with ricotta, berries, and a SUPER EASY homemade dough. no canned biscuits, no cream cheese - just beautiful, easy, real food brunch! | pinchofyum.com

Oh sweet baking! How I love/unlove it.

Love = the warm, bready smells.

Love = the taste-testing along the way. what else is a spatula for though?

Love = the finished product. because when that beautifully deep skillet with golden brown French Toast and berries lands on the table, in a moment of transformation you go from regular person to full blown BOSS. you have just made baking history with your skills. you might be the most domestically gifted person alive right now.

So mostly I love baking. But there’s that one little thing that I UNLove = the lack of flexibility.

I have gotten so … I don’t want to say sloppy, but that’s sort of what it is … can we just say casual to preserve my self esteem? I’ve gotten so CASUAL with the process of just cooking and adjusting on the go for easy dinner recipes (taste // add more salt // taste again // give it a shot of lemon zest // more tasting // roast it a little longer) that I feel like I’ve totally lost my stamina and patience with baking. I mean, you cannot adjust these things real-time when you are working with fussy ingredients like YEAST and EGGS and BUTTER and FLOUR and by the way – is my oven temperature possibly off by a few degrees? Ugh, baking. Just loosen up already.

But there comes a time in life where you have to ask yourself the most important question: am I willing to get my bake on in order to end up with a big old school style of everything-in-one-large-pan French Toast Casserole on my table?

Correct answer: yes.

Raspberries for French Toast Casserole | pinchofyum.comBrioche for French Toast Casserole

French Toast Casserole – let’s break it down.

A) French Toast because breakfast is so good and carbs are life, B) Casserole because it is fun to share food, and C) bonus note that this is not a super flexible recipe necessarily, but to my comments above about it being fussy and all that? this is actually a relatively easy recipe as far as homemade completely from scratch baking awesomeness goes.

Such as golden brown French Toast baked in a large dish and bombed with ricotta and berries. This French Toast Casserole is meant to be shared with all your best people – I mean, this heavy dish of breakfast glory is going to weight at least 800 pounds, so text your squad NOW, girlfriend. You’re going to need some help with this one. I know, I know, having people over sometimes feels a little panicky, but brunch seems moderately approachable when it comes to hosting, right? French Toast Casserole is your jam for this.

Look out, brunch goals. We are on the loose.

Here’s the deal with the dough. You have two options.

  1. Store bought pre-made dough from a can, like those biscuits that everyone uses for everything.
  2. Homemade brioche that will blow your mind with how easy and amazingly delicious it is.

K, it might be obvious which one I’m pushing for here, but let me just say this – I am not above the canned biscuit situation. If I were really pressed for time, I might just go there. No snub noses here.

But know this: I AM pressed for time 99% of the times that I’m making something like this for some kind of brunch event and I STILL find it worth the extra five minutes that it takes to make the homemade dough. I said FIVE MINUTES because the recipe I’m using comes from Artisan Bread in Five which is based around the concept of baking bread with just five minutes of prep for the dough. Could this be any easier? This is baking for casual girls. This is where I live.

French Toast Casserole with ricotta, berries, and a SUPER EASY homemade dough. no canned biscuits, no cream cheese - just easy, real food brunch! | pinchofyum.com

It’s buttery, rich, a tiny bit creamy thanks to the ricotta, and speckled with juicy bites of raspberry and blueberry that sort of explode with goodness in each bite. Topped with powdered sugar and syrup and you are gonna be rocking those brunch goals.

French Toast Casserole with ricotta, berries, and a SUPER EASY homemade dough. no canned biscuits, no cream cheese - just beautiful, easy, real food brunch! | pinchofyum.com

Serves: 12-16

Ingredients for the French Toast Casserole:

For the Brioche Dough (you will use half of this amount for one 9×13 of French Toast Casserole and the other half can be frozen)
  • 4 eggs, beaten, room temperature if possible
  • ¾ cup butter, melted
  • ¾ cup warm water
  • ¼ cup honey
  • 2 teaspoons salt
  • 1½ teaspoons dry active yeast
  • 4 cups flour (more as needed for dusting hands and surface)
For the French Toast Casserole Filling
  • 3 eggs
  • 1 cup whole milk ricotta cheese
  • ¼ cup honey or maple syrup
  • 1-2 cups raspberries and/or blueberries
  1. Dough: Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Add the flour and stir until just combined (you can just use a wooden spoon for this – no mixer necessary). Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. Split the dough in half and freeze one half for later. Coat your hands and your surface with plenty of flour, roll out the remaining half batch, and cut it into bite sized pieces.
  2. Filling: Preheat the oven to 350 degrees. Whisk the eggs with the ricotta cheese, milk, and honey. Add the bite sized dough pieces and the berries. Stir gently once or twice to combine.
  3. Bake: Transfer to a greased 9×13 casserole dish and bake for 30-40 minutes, until the top is golden brown and the insides are fully baked. Sprinkle with powered sugar and syrup.
Sometimes the dough can get really sticky. I am pretty generous with the amount of flour I use – also, you can chill it for a while to make it less sticky. In terms of how to cut it into bite sized pieces, I usually roll it flat, then roll it into a log, and then use a kitchen scissors to cut.

Chicken Karaage

Chicken Karaage - crispy Japanese sesame fried chicken, the best chicken karaage recipe that is better than Japanese restaurants | rasamalaysia.com
Chicken Karaage – crispy Japanese sesame fried chicken, the best chicken karaage recipe that is better than Japanese restaurants | rasamalaysia.com

Adapted from Chowhound
Serves 2 | Prep: 10 Mins | Marinate: 30 Mins | Cook Time: 10 Mins


1 pound boneless and skinless chicken breasts/thighs, cut into cubes
6 tablespoons Japanese cooking sake
3 tablespoons soy sauce
3 inches fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
1 teaspoon sesame oil
Oil, for deep frying


Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours.

Transfer the chicken pieces out of the marinate and coat them evenly with cornstarch, in a plastic bag such as Ziplock. Shake off the excess cornstarch.

Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying (350F – 375F), drop the chicken into the oil and quickly deep fry them until they float.

Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry again until golden brown and crunchy.

Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.


Gnocchi and Chicken Sausage Vegetable Skillet

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes!

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes! | iowagirleats.com

I couldn’t help but spy nearly everything you’d need to make the recipe for Gnocchi and Chicken Sausage Vegetable Skillet which I’m sharing today, so if you’re heading to a Farmer’s Market this weekend be sure to stock up because this is a simple, light, and healthy gluten-free supper that you do not want to miss.

I’m calling it the summer version of my Roasted Spring Vegetable with Marinated Mozzarella Pasta, so if you loved that recipe highlighting spring vegetables, you’ll definitely want to try this dish featuring zucchini, summer squash, cherry tomatoes, and basil…and gnocchi and chicken sausage because gnocchi and chicken sausage. YUM!

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes! | iowagirleats.com


Anyway, I like to recreate my vegetable pasta skillets of yesteryear here on IGE every summer (a popular previous version was my Farmer’s Market Skillet,) and I’m dying for you to try my latest which combines seasoned sauteed summer vegetables with chewy gluten-free gnocchi and sizzling chicken sausage. Oh yes, we’re taking the concept of “meat and potatoes” to a whole other level with this skillet dinner that comes together in about 10 minutes after chopping some garden-fresh vegetables and herbs.

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes! | iowagirleats.com

Start by sauting 12oz smoked chicken sausage cut into 1/4″ (or so – doesn’t need to be precise!) slices and 1/2 chopped sweet onion in 1 Tablespoon extra virgin olive oil over medium-high heat until the sausage begins to brown, 3-4 minutes. This recipe makes a TON of food (but is easily halved,) so a 12″ skillet or bigger works best.


I used Aidells chicken sausage because of the great ingredient list. We actually love lots of Aidells products, including their meatballs and deli meats, which are located in my grocery store’s “health food” refrigerated section. Really any kind of pre-cooked chicken sausage would work here though, and if you can’t find it at your store for whatever reason, kielbasa would be so delicious too.


Next add another Tablespoon extra virgin olive oil to the skillet, followed by 1 small zucchini and 1 small summer squash that have been chopped, plus the kernels from 1 ear sweet corn (about 3/4 cup.) Season with salt(homemade seasoned salt if you have it – YUM!) and pepper then saute until the zucchini and summer squash are just barely crisp-tender. They’ll keep cooking so make sure you don’t take them too far at this point.


Next add 2 cloves minced garlic and a pinch of red chili pepper flakes then saute until the garlic is fragrant. Toss in 1/2 cup cherry tomatoes sliced in half and 1/2 cup loosely packed basil that’s been chopped then saute until the tomatoes are warmed through.


About the time you add the garlic and red chili pepper flakes into the skillet, pour 1lb gluten-free gnocchi into a pot of salted boiling water next door (timing directions are in the recipe card below.) Simmer until they float to the top, usually 2-3 minutes, then scoop directly into the skillet with the sausage and vegetables. I think I got this package at Whole Foods, by the way!


Last step is to drizzle in 1/4 cup chicken broth then simmer until it reduces and creates a very thin sauce, just a minute or so.


Taste and add salt and pepper if you need it, then scoop onto plates and devour! Hope you enjoy this fast and filling, delicious summer dish!

Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes! | iowagirleats.com


Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes!


serves 6

  • 1lb package gluten-free gnocchi
  • 2 Tablespoon extra virgin olive oil, divided
  • 12oz package smoked chicken sausage, cut into 1/4” slices (I used Aidell’s)
  • 1/2 sweet onion, chopped
  • 1 small zucchini, chopped
  • 1 small summer squash, chopped
  • 1 ear sweet corn, kernels sliced from cob (about 3/4 cup)
  • Salt (homemade seasoned salt if you have it!) and pepper
  • 2 cloves garlic, minced
  • Pinch red chili pepper flakes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup loosely packed fresh basil, chopped
  • 1/4 cup chicken broth


  1. Bring a large pot of salted water to a boil then turn heat down and keep at a simmer with a lid on top.
  2. Heat 1 Tablespoon extra virgin olive oil in a very large (12″+) skillet over medium-high heat. Add chicken sausage and onions then saute until sausages begin to brown, 2-3 minutes. Add remaining Tablespoon extra virgin olive oil to the skillet then add zucchini, summer squash, and sweet corn kernels, season with salt (orhomemade seasoned salt) and pepper, and then saute until zucchini and squash are just barely crisp tender, 3-4 minutes (don’t overcook.)
  3. Turn heat under pot of water up to high then, once boiling, add gnocchi and cook according to package directions.
  4. Meanwhile, add garlic and red chili pepper flakes to skillet with vegetables then saute until garlic is fragrant, 30 seconds. Add cherry tomatoes and basil then toss to combine. Scoop cooked gnocchi into skillet then toss to combine. Add chicken broth then simmer for 1 minute or until broth is reduced and a thin sauce has formed. Taste then add more salt and pepper if necessary, and then serve.


This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Broccoli salad with creamy almond dressing

Super clean broccoli salad CAN BE A REAL THING. No mayo, no bacon, and no missing flavor because this baby is packed with crunchy-creamy plant goodness! Featuring purple cabbage, broccoli, raisins, almonds, green onions, and a creamy vegan almond-miso-orange dressing.

CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and a creamy almond butter dressing. seriously yummy! | pinchofyum.comGuys. It’s me and super clean broccoli salad here, and we are at your summertime service.

Crunchy, healthy, saucy, delicious things ahead.

Before we embrace the healthiness of this updated *super clean* broccoli salad, let’s give a little love to the good old fashioned broccoli salad.

Yes, BROCCOLI SALAD. This is the food of my upbringing. I’m talking about the variety of broccoli salad that is thick with a sweet mayo-based dressing and loaded with plenty of bacon and sunflower seeds and raisins – the one that is so retro and amazing in the way that only a mayo-and-bacon-based salad can be. And in summer? I mean, basically any pot-luck, graduation party, or picnic-esque functions in my beloved small town Minnesota? You know there’s gonnabe broccoli salad out there in the wild, and you know we’re all gonnabe lovin it.

CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and a creamy almond butter dressing. seriously yummy! | pinchofyum.comCLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and a creamy almond butter dressing. seriously yummy! | pinchofyum.com

My heart has nothing but love for the original broccoli salad. I’m not looking to replace it.

And to be honest, I’m not even expecting to win over the broccoli-salad-makers of small town Minnesota who kept my mayo salad quota full for most of my childhood. That’s okay. I won’t feel bad. There’s room for old and new at our table.

This can be its own thing, really, can’t it?

It’s a modern twist on the classic old school broccoli salad and it’s super healthy and plant based and colorful and, I mean, I might be a tiny bit biased, but it’s also REALLY DELICIOUS to the point where you are willing to look past the embarrassment of pulling it out of the fridge for a midnight snack in order to taste the creamy, cold, salty-sweet crunch of the broccoli, raisins, and almond orange dressing.

It’s the kind of food that gets me most excited in all the world. ♡ Healthy meets color, texture, flavor, and ease of preparation. Diving in NOW.

The sauce starts with almond butter and miso to give it a heavy, creamy-like texture and weight that will cling to the broccoli and get all up in between those little crunchy ingredients. Then we work that Sauce with shallots, canola oil, and Simply Orange Low Acid.

So here goes. Throw the gang into the food processor and we’re off.

Broccoli Salad Dressing | pinchofyum.comBroccoli Salad Sauce | pinchofyum.com

Super creamy, salty, delicious sauce that is mild and smooth in flavor – check.

Pour over super healthy ingredients like broccoli, almonds, cabbage, and raisins – check.

Toss together and find yourself at midnight eating the leftovers cold straight out of the fridge – CHECK.

Clean broccoli salad, I love you I love you I love you so much for summer.
CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and a creamy almond butter dressing. seriously yummy! | pinchofyum.com


serves: 6-8
For the Salad:
  • 2 heads broccoli, cut into small florets
  • 2 cups chopped purple cabbage
  • ½ cup golden raisins
  • ½ cup slivered almonds
  • ½ cup chopped green onions
For the Miso Orange Dressing
  • ⅔ cup Simply Orange Low Acid
  • 2 tablespoons miso
  • 2 tablespoons almond butter
  • 1 shallot
  • 2 tablespoons canola oil
  1. Toss all the salad ingredients together in a bowl.
  2. Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
  3. Serve immediately! Add more orange juice to add more moisture as needed.
We’ve made this several times and we liked it with a handful of cooked quinoa thrown in for good measure as well as a little bit of crumbled bacon as a throwback to the original broccoli salad. 🙂

If you like salads with a lot of dressing, be sure to double up on the dressing for this one.

Also, if you don’t have access to miso, you could just use almond butter in place of the miso but be sure to compensate with additional salt to taste.

Thanks to http://pinchofyum.com/.

Thank you to Simply Orange for partnering with us for this post! For more Simply Orange recipes, be sure to follow them on Facebook.

Hawaiian Chicken Bites

Hawaiian Chicken Bites - amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser | rasamalaysia.com

I am so excited to celebrate Hawaiian Foods Week this year, running from June 12 – June 18 for one week. Hawaiian Foods Week is dedicated to introducing you to the amazing and delicious Hawaiian foods so you can make them into part of your culinary repertoire.

Hawaiian Chicken Bites - amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser | rasamalaysia.com

To celebrate the Aloha spirit, I am sharing with you this amazing Hawaiian chicken bites recipe that is easy, delicious, and perfect for the summer. Entertaining the Hawaiian-style has never been so easy with all the amazing brands and food products from Hawaii: King’s Hawaiian, Dole, SPAM®, Mauna Loa, and Kona Brewing Company.

Hawaiian Chicken Bites - amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser | rasamalaysia.com

My Hawaiian chicken bites recipe is versatile, you can either use chicken or SPAM® Classic. The recipe works the same way. The idea is simple: threading cooked chicken or cubes of SPAM® Classic cubes onto a bamboo skewers with the juicy Dole pineapple slices. Brush the amazing tasting King’s Hawaiian BBQ Sauce Original Sweet Pineapple BBQ Sauce on the chicken or SPAM® Classic and you have the perfect party food.

image: http://rasamalaysia.com/wp-content/uploads/2016/06/hawaiian-week.jpg

Hawaiian Chicken Bites - amazing chicken skewers with pineapple with Hawaiian BBQ sauce. This recipe is so easy and a crowd pleaser | rasamalaysia.com

Now for a full-on Hawaiian-theme party, you can pair the chicken bites with cold and refreshing Dole Pineapple Juice and craft beer from Kona Brewing Co., plus serving bowlful of macadamia nuts from Mauna Loa to your guests. Everyone will be in for a great treat!

Serves 6 | Prep Time: 15 Mins | Cook Time: 5 Mins


2 lbs chicken, cut into cubes
Ground black pepper
1 tablespoon oil
1 can 20 oz Dole Pineapple Slices, quartered
Bamboo skewers
1/3 cup King’s Hawaiian BBQ Sauce Original
1/2 tablespoon chopped parsley leaves


Season the chicken with salt and black pepper. Heat up a skillet and add the oil. Pan fry the chicken until they are nicely cooked and browned on the surface. Remove from heat, cool off.

Tread one piece of the chicken then follow by one quartered piece of the pineapple slice, follow by another piece of chicken. Arrange on the serving platter and finish threading the rest of the chicken.

Brush the BBQ sauce generously on the chicken, garnish with parsley and serve immediately.
Recipe and images courtesy of Bee Malaysia.

Grilled Veggie Pasta Salad

Fresh pasta salad with grilled veggies brushed with olive oil. Gives plain pasta an edge.

Grilled Veggie Pasta Salad
  •  Makes:4 servings
  • Prep:20 mins
  • Grill: 10 mins


  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped


  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.

Nutrition Facts (Grilled Veggie Pasta Salad)

    Per serving:

  • 333 kcal cal.,
  • 12 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 152 mg sodium,
  • 49 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Cheesecake Factory Tex Mex Egg Rolls

For the Egg Rolls:
1 package Egg Roll Wrappers
1 (15 oz) can Black Beans, rinsed and drained
1 cup corn
1 green bell pepper, diced
2 medium tomatoes, diced, (pat dry with a paper towel to remove some of the liquid)
1 small onion, diced
1-2 chicken breasts, cooked and shredded (optional)
1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 cup shredded cheese (optional)
2-3 Tbsp Oil for light frying

For the Creamy Cilantro Dipping Sauce:
6 oz. cream cheese
1/4 cup sour cream
1 bunch cilantro
3 heaping Tbsp of your favorite salsa


In a large mixing bowl combine black beans, corn, pepper, tomatoes, onion, chicken, cumin, garlic powder, chili powder and cheese.
Open Egg roll wrappers and place a moist rag over them to keep them from drying out.
Grab one wrapper and place it on your counter with one corner pointing towards you. Place a heaping spoonfull of mixture on the eggroll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.

In a large skillet over medium high heat, drizzle 2-3 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Continually rotate them in the pan so that you toast all sides, but don’t burn them. Once toasted, place egg rolls on a paper towel to dry.

For the dipping sauce, blend all sauce ingredients in a food processor until smooth.

You may use more oil and deep fry these, but we find pan frying them works well!