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Italian Meatballs with Zoodles

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Italian Meatballs with Zoodles is a delicious low gluten-free, low-carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles. 

My family has been cutting carbs lately. While we aren’t doing a strict keto diet, we are making carbohydrate replacements often for something healthier. Swapping pasta for zoodles has ended up being one of our favorites ways to do this.

You may also like these Taco Zucchini Boats as another great family dinner night idea for lower carbs and another way to use zucchini. 




 

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish. 

Tips & Tricks

Zoodles

Zucchini noodles are commonly known as “zoodles”. Zoodles are a healthy alternative to pasta and a great to get more vegetables in your diet! The trick to making zoodles is a quick cook time. Just a few flips in a hot pan is all it takes to cook zoodles. Don’t add salt because the salt can pull moisture from the zucchini making the zoodles too wet. 

I use this Spiralizer. You can buy it from Amazon. It is affordable and easy to use. 

Keto

If you are on a keto diet, make sure to read labels for all the tomato products. Tomatoes have carbohydrates so to keep them low for the day, checking labels is important. Also, keep in mind the other carbohydrates you have consumed for the day to stay on track. 

Italian Meatballs with Zoodles, low carb meatballs, zucchini noodles, paleo meatballs, gluten free meatballs, gluten free family dinner
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Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious low gluten-free, low carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles. 

Course dinner
Keyword Gluten Free, Keto, Meatballs, Zoodles, Zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Servings 5 people
Author Amber

Equipment

  • Spiralizer

Ingredients

Italian Meatballs with Zoodles

  • 5 zucchinis
  • olive oil
  • basil leaves chopped
  • Parmesan cheese shredded

Italian Meatballs

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 Tablespoon Italian seasoning
  • 1/2 cup mozzarella shredded
  • 1/2 cup parmesan shredded
  • 1/2 yellow onion
  • 2 garlic cloves minced

Sauce

  • 1/2 yellow onion diced
  • 4 garlic cloves minced
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 6 ounces can tomato paste
  • 24 ounces can tomato sauce
  • 14 ounces can diced tomatoes

Instructions

Zoodles

  • Wash zucchinis.
  • Use your spiralizer according to its instructions to create zoodles from the zucchinis.
  • As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.

Italian Meatballs

  • Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
  • Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
  • Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.

Sauce

  • Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
  • Add the remainder of the sauce ingredients and stir.
  • Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
  • Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
  • Serve over zoodles with a sprinkle of parmesan cheese.

Notes

Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions. 

Fries with Garlic Aioli

This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #MyMcCainPotatoes #CollectiveBias

Fries with Garlic Aioli is winning game day snack time with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries. 

This time of year is crazy busy in my household between holiday gatherings, Birthday parties, end of year school functions and game day hang outs with friends. Of course, I love hosting our game day events and one of my go-to spreads are fries with dips. So simple, so delicious and there is something for everyone. One of my favorite fry and dip pairings happens to be McCain Seasoned Curly Fries Seasoned Potato Fries with a homemade aioli. McCain® products are great for dipping and can be found at your local Walmart in the freezer section. 

You can get $1.50 off when you purchase 2 participating McCain products at Walmart. You can submit your rebate & learn more details HERE. 

Valid until 5/31/19

McCain Foods is the world’s largest manufacturer of frozen potato products established in Canada and is on the path to be a household name here in the United States. Let McCain products help you easily create a tasty game day spread with the variety of fries all made with real potatoes with crispy exteriors for a satisfying crunch with every bite. Also try McCain® Smiles® Mashed Potato Shapes for super fun shapes that both kids and grow ups will enjoy. 

 

Hosting Game Day Tips

Hosting game day doesn’t have to be stressful. Here are my TOP 5 TIPS to make hosting a snap. 

  1. Use disposable plates, napkins, utensils and cups for easy clean up. 
  2. Have plenty of drinks and keep them cold so remember extra ice. 
  3. Finger foods will help you win big with your guests and give you easy party prep and cleanup. 
  4. Make sure the game viewing area is comfortable and has plenty of seating. 
  5. Are kids attending? Make sure there are snacks and drinks that are kid friendly. Also, set up a safe play area for the kids to run and jump. 

Fries with Garlic Aioli

Garlic Aioli may sound a little fancy but is quite easy to throw together and adds so much flavor to McCain Seasoned Curly Fries Seasoned Potato Fries or any other McCain fries. You start by roasting a bulb of garlic in the oven with just a little olive oil. The garlic becomes soft so you can easily squeeze the garlic out of the cloves to add to a little mayonnaise, lemon juice and more olive oil to create a yummy dip. 

More Dips

Make all your guests happy with a variety of dipping sauces. You can quickly toss together these other sauces for your fun party spread. 

  • Mix equal parts of your favorite tangy BBQ sauce with mayonnaise that is perfect for dunking fries. 
  • Honey Mustard is always a crowd pleaser made with equal parts honey, mayonnaise and Dijon mustard. 
  • Spice things up with a touch of sriracha in mayonnaise for those hot sauce fans. 
  • Add the classics: ketchup, mustard and ranch. 

#ad, Fries with Garlic Aioli, #McCainPotatoes, #MyMcCainPotatoes, @walmart, how to make roasted garlic aioli, game day fry spread, game day dips, curly fries, game day recipes, how to roast garlic
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Fries with Garlic Aioli

Fries with Garlic Aioli is winning game day snack with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries. 
Course snacks
Keyword aioli, fries, sauces, snacks
Prep Time 5 minutes
Cook Time 22 minutes
Roasting Garlic 40 minutes
Total Time 27 minutes
Servings 9 servings
Author Amber

Ingredients

Fries with Garlic Aioli

  • 26 ounces McCain® Seasoned Curly Fries Seasoned Potato Fries

Roasted Garlic

  • 1 garlic bulb
  • olive oil

Garlic Aioli

  • 2 roasted garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice fresh

Instructions

Roasted Garlic

  • Heat oven to 400 degrees. 
  • Cut the top off a head of garlic to expose the cloves slightly. Drizzle with olive oil and wrap in foil. 
  • Roast for 40 minutes and remove from oven to cool. 

Garlic Aioli

  • Squeeze the garlic out of two roasted garlic cloves and mash in small bowl using a fork. 
  • Add 1/4 teaspoon salt, 2 Tablespoons olive oil and 1 Tablespoon fresh lemon juice. Mash together well and then stir in the mayo. 
  • Store in refrigerator until ready to serve. 

Fries with Garlic Aioli

  • Cook your McCain® Seasoned Curly Fries Seasoned Potato Fries according to instructions on the bag. I cooked mine in the oven at 425 degrees for a total of 22 minutes. 
  • Serve with Garlic Aioli. 

What’s your favorite dip to pair with McCain Seasoned Curly Fries Seasoned Potato Fries? Let me know in the comments below! 

 

19 Amazing Salad Dressing Recipes

19 Amazing Salad Dressing Recipes

Summer time has hit and salads are on the menu! I have 19 Amazing Salad Dressing Recipes that you must try this season to take a simple salad from meh to WOW.

Homemade Ranch Dressing from Salt & Lavender because a classic is always a good idea.

 

Homemade Tomato Vinaigrette from The Cincy Shopper is perfect for your garden supplies you with an abundance of tomatoes this summer.

 

Chunky Blue Cheese Dressing from Culinary Ginger perfect for dipping or drizzled over salads.

 

Basil and Lemon Vinaigrette Dressing is a simple, gluten-free, dairy free dressing from Evolving Table.

 

Vegan Cilantro and Cayenne Tahini Sauce might just become your next go-to sauce for.. well… everything from Foodal.

 

Easy Homemade Greek Dressing from Peas and Crayons is beautiful and delicious. Go ahead and ditch the store bought.

 

More Amazing Salad Dressing Recipes

Honey Mustard Ginger Salad Dressing from Natalie’s Happy Health.

Homemade Balsamic Vinaigrette from To Simply Inspire.

Creamy Maple Curry Salad Dressing from Delicious on a Dime.

Avocado “Bomb” Sauce from here at Simply Made Recipes.

Citrus Vinaigrette Dressing from Low Carb Maven.

Joy Filled Eats shows us How to Make Caesar Salad with 4 Ingredients. 

Mojito Salad Dressing from It is a Keeper.

Thousand Island Dressing from Thyme & Joy.

Creamy Honey Lime Salad Dressing from Syrup and Biscuits.

Strawberry Vinaigrette from Mom Foodie.

Keto Russian Dressing from Peace. Love and Low Carb.

Poppy Seed Salad Dressing from here at Simply Made Recipes. 

Homemade Antipasto Dressing from Bunny’s Warm Oven.

 

There you have it! 19 Amazing Salad Dressing Recipes are up for grabs. I just want to know, which one will you start with?

Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing

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Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

Poppy seed dressing is one of my favorites. This particular one has a mayonnaise base making it really creamy and tastes oh so delicious on so many foods. Pour over a seasonal salad, drizzle a bit in a wrap of turkey, lettuce, veggies folded in a tortilla or even use as a dip for chicken tenders.

Try this Summer Salad that we made for our “When Life Gives You Lemons” dinner party:

  • Blueberries
  • Sliced strawberries
  • Feta cheese
  • Almonds
  • Spring mix lettuce
  • Grilled chicken
  • Creamy Poppy Seed Dressing



Creamy Poppy Seed Salad Dressing
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Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

  • 3/4 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons poppy seeds
  1. In a small bowl, whisk all ingredients together.
  2. Drizzle over salad, in a sandwich wrap or use as a dip.
  3. Store in fridge.

What will you use this Creamy Poppy Seed Dressing recipe for? Let me know in the comments below. 

Crockpot Cincinnati Style Chili

Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

Cincinnati Style Chili

When I first moved to Cincinnati a few years back everyone raved about the chili here. It took me awhile to get the courage to try out a Cincinnati Style Chili because it is different than what us West Coast people are used to but it is delicious.

There are a few things that make Cincinnati Style Chili special. The first thing you will notice is the obvious serving over spaghetti with a huge pile of shredded cheddar cheese on top. The next is the chili itself. You get a lot of cinnamon and cocoa flavors and the chili, although very meaty, has more of a sauce consistency in comparison to a chunky Texas style chili.

Cincinnati Style ChiliTo get the consistency correct, you do not want to brown the meat before placing into the crockpot. Chop the onion and place in crockpot and break up the meat inside your slow cooker. Add the rest of your ingredients and let cook on low all day.

We are creating a “5 way” today. This is how a popular chili joint here in Cincinnati does it and you can opt out on any step to build it the way you like. I am not a raw onion fan so I leave the onion off.

Start with a heaping portion of cooked spaghetti. Place a couple ladles worth of chili on top. Sprinkle with chopped raw onion, then drained canned kidney beans.

Cincinnati Style ChiliNow for the cheese! Cincinnati Style Chili is not complete without the shredded cheddar cheese. Place a large portion on cheese on top and you are ready to eat. Hot sauce and oyster crackers are also a nice addition and traditionally served with chili here in Cincinnati.

Cincinnati Style Chili

Crockpot Cincinnati Style Chili
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Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

Yields: feeds 6

  • Cincinnati Style Chili
  • 2 pounds ground beef
  • 3 cups water
  • 1 white onion
  • 16 ounces tomato sauce
  • .5 teaspoon red pepper
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 3 tablespoons cocoa powder
  • 4 garlic cloves, minced
  • 2 tablespoons vinegar
  • 1 bay leaf
  • .5 teaspoon cinnamon
  • 1.5 teaspoon salt
  • Serve with
  • 1 pound spaghetti
  • 1 onion
  • 15 ounce can kidney beans
  • 4 cups shredded cheddar cheese
  • oyster cracker (optional)
  • hot sauce (optional)
  1. Chop one onion and place into crockpot with the ground beef.
  2. Break up the ground beef and add tomato sauce, red pepper, cumin, chili powder, cocoa powder, minced garlic cloves, vinegar, salt, cinnamon and a bay leaf.
  3. Slow cook on low 6-8 hours and remove bay leaf.
  4. Cook spaghetti according to box instructions.
  5. Chop the other onion and drain your kidney beans.
  6. Stack your "5 way" with spaghetti, chili, onion, kidney beans and a pile of cheese.
  7. Serve with oyster crackers and a dash of hot sauce.
  • Preparation time: 10 minutes
  • Cook time: 6-8 hours

Cincinnati Style ChiliCincinnati Style Chili

 

Fried Cornmeal Pickle Spears

Fried Cornmeal Pickle Spears

Fried Cornmeal Pickle Spears made with dill pickles coated in buttermilk, flour, cornmeal and seasonings dipped into a yummy fry sauce.

fried pickle spears

Those Fried Pickle Burgers from a few weeks back have me craving fried pickles so I just had to make a delicious appetizer! In my opinion the best fried pickles, are nice and crispy on the outside and come paired with a spicy sauce for dipping. I am a big sauce gal. I like dipping everything. You are going to love this sauce! It is a recipe you will use again and again for lot’s of different foods like fries, fried onions or even on top of a burger and used as a sandwich spread.

fried pickle spears

There is one big secret for perfect fried pickles: make sure your oil temperature is right at 375 degrees. You will need a thermometer to do this. Also, the pickles do not take long to cook so keep a close eye on them while frying.

fried pickle spears

Fried Cornmeal Pickle Spears
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Fried Cornmeal Pickle Spears
  • Fried Pickles
  • .5 cup buttermilk
  • 16 ounce jar dill pickle spears
  • 1.5 cups cornmeal
  • .5 cups flour
  • 1 teaspoons salt
  • 1 teaspoon cayenne
  • oil for frying
  • Sauce
  • .5 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce
  1. On the stove top, add about 1 inch of oil to a large pan. You can use oil of choice. I have used vegetable and peanut oil and both work well. You will need a thermometer to make sure the oil is at 375 degrees.
  2. In a small bowl, mix all the sauce ingredients together and set to the side while the oil is heating up.
  3. Drain the pickle slices. Pat dry.
  4. Grab 2 bowls. Add the buttermilk and eggs in bowl #1. Add cornmeal, cayenne, pepper and flour in bowl #2.
  5. Each pickle needs to be dipped in bowl #1 and then coated in bowl #2. Set coated pickles on a large plate. Repeat process until all the pickles are coated.
  6. In small batches, add the coated pickles to the pan with oil at 375 degrees. Cook around 2 minutes or until golden brown flipping half way through. Remove from oil and place on paper towels. Repeat until pickles are all fried.
  7. Dip fried pickles in sauce ad enjoy!

Fried Cornmeal Pickle Spears

Tzatziki Sauce

Tzatziki Sauce is a multi purpose sauce for Greek dishes with cucumber, garlic, lemon, fresh dill and Greek yogurt. I love the combination of fresh ingredients and creamy base that makes this sauce a must have recipe!

 

Tzatziki Sauce, greek, sauce

 

There is a great little Farmer’s Market here in downtown Cincinnati that has the most addicting gyros. We drive downtown, pay for parking and deal with large crowds just for these gyros. I crave them constantly. This recipe was inspired by their tzatziki sauce with the cool cucumber flavor and fresh taste.

 

Tzatziki Sauce

 

The sauce is really simple to make. All you need is a food processor, cutting board, knife and measuring cups. Blend your sliced cucumber with some salt before adding the other ingredients so the cucumber flavor is consistent. Salt has a way of thinning out sauces so it is important to add it in to start with the cucumber. Once you add the Greek yogurt and other ingredients, it makes a nice creamy sauce that is ready to go in just a few minutes.

 

Tzatziki Sauce

 

This particular tzatziki sauce is on the thinner side as far as sauce goes. What do you do if you want a really thick sauce? There are some options. You can finely chop your cucumber and squeeze the excess water from it and opt out of the food processor to just whisk the ingredients together. I don’t like this way personally because you have chunks of cucumber, instead of having the flavor all through the sauce. Still tastes amazing this way though! You can also strain your yogurt. For starters, use the Greek yogurt over other types of yogurt because it is already thicker. You will then strain the yogurt using a coffee filter to get out the moisture. This can take some time and overnight straining is ideal.  A third option for thicker sauce is some sort of thickening agent, such as a gelatin.

 

Tzatziki Sauce

 

How long does tzatziki sauce stay good for? Go with the date of expiration of your yogurt but is best consumed immediately because the longer it sits, the thinner it will become. If you use a thickening method, you are safe to eat until yogurt expiration. However, this sauce really tastes best when consumed immediately after making.

 

Tzatziki Sauce

 

Try the Lamb and Feta Nacho recipe for your tzatziki sauce.

 

Tzatziki Sauce
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Tzatziki Sauce
  • 3 cups Greek plain yogurt
  • 1 tablespoon freshly chopped dill
  • 2 teaspoon salt
  • 1 large cucumber
  • 1 teaspoon pepper
  • 3 tablespoons lemon juice
  • 1 large garlic clove, minced
  1. Grab ingredients, food processor, garlic press, knife, cutting board, measuring cups and storage container for sauce.
  2. Slice your cucumber and put into the food processor. Ad 1 teaspoon salt. Blend for one minute.
  3. Add 1 tablespoons fresh chopped dill, 1 more tablespoon salt, 1 tablespoon pepper, 3 tablespoons lemon juice, 3 cups Greek yogurt and mince 1 garlic clove. Blend 30 seconds.
  4. Pour into a storage container. Expires at yogurt expiration date.
  5. Put on your gyros, greek nachos, salads, use as a dip, on burgers or whatever else you can think of.
Pint his recipe for later:
Tzatziki Sauce

Creamy Avocado Bomb Sauce

Creamy Avocado Bomb Sauce is a dressing, sauce, dip all in one. The original Avocado Bomb Sauce recipe from here at Simply Made Recipes has been a huge hit and we wanted to create a spin off recipe for you all. Creamy Avocado Bomb Sauce is spicy, packed with fresh cilantro and garlic and has a nice creamy base.

Creamy Avocado Bomb Sauce

Why do we love this recipe?

You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. Our favorite use for Creamy Avocado Bomb Sauce is on top of ground turkey tacos made with ground turkey, cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing.

Creamy Avocado Bomb Sauce

Creamy Avocado Bomb Sauce can be stored in the refrigerator in a sealed container for around 5 days.

Creamy Avocado Bomb Sauce
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Creamy Avocado Bomb Sauce, Avocado "Bomb" Sauce, avocado sauce, dipping sauce, avocado dipping sauce, avocado dressing, sauce for everything, keto sauce, healthy sauce, healthy dip, healthy dressing,
  • 1 avocado
  • 1/2 cup plain greek yogurt
  • 1/2 jalapeno
  • 3 garlic cloves
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  1. Gather ingredients, food processor, sealable container, knife, and cutting board.
  2. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  3. Cut lime and avocado in halves. Remove the avocado seed.
  4. Scoop the avocado from its shell in put into the food processor.
  5. Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
  6. Squeeze 1/2 lime into mix. Blend for 3 minutes.
  7. Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
  8. Blend another 1-2 minutes.
  9. Pour into a container and eat up!

 

 

Pancakes with Strawberry Sauce

Pancakes with Strawberry Sauce with the recipe for our Perfect Pancakes made from applesauce with a fresh strawberry syrup drizzled over top. A dab of cool whip and you have a perfect start to the morning.

 

Pancakes with Strawberry Sauce

 

My grandmother would always strain the strawberry sauce to remove the strawberry chunks so you would be left with a nice, consistent syrup. I prefer to leave the strawberry chunks in but you can do either way. Children can be strange about things like a chunk of strawberry and if you have kids, you know this already so strain or not to strain is completely up to. Tastes great, regardless and the flavor is all there. You may also add some red food coloring to brighten up the sauce. Personally, I have chosen to not let my kids eat red dye and its not necessary but does make the color vibrant and bright.

 

Pancakes with Strawberry Sauce
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Pancakes with Strawberry Sauce
  • Pancakes
  • 2 cups flour
  • 5 teaspoons baking powder
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • .5 cup applesauce
  • 1.5 cups milk
  • 1 teaspoon lemon juice
  • Strawberry Sauce
  • 2 cups fresh strawberries sliced (you can also use frozen)
  • 2 tablespoons cornstarch
  • .5 cups granulated sugar
  • 2 tablespoons water
  1. Gather ingredients, electric skillet, bowl, kitchen utensils, measuring cups, pan, potato masher, whisk and cooking spray.
  2. Preheat skillet to 350 degrees.
  3. Add all pancake ingredients in large bowl and whisk until well blended.
  4. Spray the skillet with the cooking spray and add pancake mixture. This mix will make 10-12 pancakes.
  5. Let cook until pancakes begin bubbling on top and are slightly brown on the bottom, approximately 3 minutes. This means it is time to flip.
  6. Cook on 2-3 minutes on other side and remove from heat.
  7. While the pancakes are cooking, begin the strawberry sauce.
  8. Wash and slice strawberries.
  9. Place the pan on a medium heat, add the sliced strawberries with .5 cup sugar.
  10. Using a potato masher, squish the strawberries down to release the strawberry juices.
  11. On the side, mix 2 tablespoons cornstarch and 2 tablespoons water together, then add to pan.
  12. Let sauce simmer until thickened and remove from heat. At this point you can choose to strain the strawberry sauce or not. I keep the chunks in.
  13. Assemble a stack of pancakes and pour strawberry sauce on top with a bit of cool whip if you choose.

 

 

Pancakes with Strawberry Sauce

 

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Grilled Beef and Broccoli Bowls

Rice bowls are a big deal in our family, especially these Grilled Beef and Broccoli Bowls with a homemade teriyaki sauce. So easy to make, just throw some rice in the rice cooker or on the stove top and mix together a simple teriyaki sauce with the perfect saltiness and a hint of ginger and garlic.  During the summer, we use our grill for everything. Actually, this is a year round occurence. Aaron has been known to grill a nice salmon or steak in 10 degree weather out on the deck. You just can’t beat that nice grilled flavor. 

Want a time saving tip? Make the teriyaki sauce ahead of time in a large quantity to store in fridge for use anytime.

 

Grilled Beef and Broccoli Bowls

Rice bowls are a big deal in our family, especially these Grilled Beef and Broccoli Bowls with a homemade teriyaki sauce. So easy to make, just throw some rice in the rice cooker on the stove top and throw together a simple teriyaki sauce with perfect saltine

Grilled Beef and Broccoli Bowls

Grilled Beef and Broccoli Bowls

Grilled Beef and Broccoli Bowls

 

Grilled Beef and Broccoli Bowls
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Grilled Beef and Broccoli Bowls

Yields: 4

  • 1.5 pounds sirloin
  • 3 cups cut broccoli
  • olive oil
  • salt
  • pepper
  • 4 cups cooked rice
  • Teriyaki Sauce
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon + 2 teaspoons brown sugar
  • 1/4 cup sugar
  • 1 clove garlic
  • 1.5 teaspoons ginger
  1. Gather ingredients, rice cooker, measuring cups, knife, foil, cutting board, large bowl, pan, whisk, garlic press, skewer sticks, and prepare your grill.
  2. Get your skewer sticks soaking in water if they are the wood ones like ours. This helps prevent splintering while on the grill.
  3. On the stove top, prepare your homemade teriyaki sauce. On a medium heat, add 1/4 water, 1/2 cup soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon plus 2 teaspoons brown sugar, 1/4 cup sugar into the pan and whisk. Use your hand grater to grate 1 garlic clove and an even amount of fresh ginger, should equal around 1.5 teaspoons. Continue to whisk until sugar has dissolved. Set sauce to the side.
  4. Wash broccoli and cut up. Put to the side.
  5. Cut your 1.5 pounds of sirloin into cubed bite size pieces and set into bowl. Pour about half the teriyaki sauce into the bowl to marinate the steak.
  6. Begin cooking rice according to package directions. Pick any rice you please. I dump ours into the rice cooker and if you don't have one I recommend to buy one. So easy to throw some in the rice cooker and walk away or before I go to work, set the timer so rice is ready at dinner time.
  7. Prepare the broccoli you set to the side earlier. Grab some foil and throw the broccoli on it mixed with a little olive oil and salt and pepper. Give a little mix and cover completely with foil. Set on grill for 15 minutes.
  8. Put the marinated steak cubes onto the skewers as the broccoli begins to cook. Set on the grill for 10 minutes turning often.
  9. Now that everything is cooked, Put some rice in a bowl, add the grilled broccoli and top off with a steak skewer. Pour some of that extra teriyaki sauce on too if you would like. Enjoy!

 

Grilled Beef &Broccoli

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