coconut jasmine rice...

You know what goes great with huli huli chicken???? This does. I've always liked rice, in all its forms, but this might just top the list. Jasmine rice has a light, subtle, almost floral taste. With the addition of coconut milk it takes it over the top. I've used full fat and light coconut milk and honestly couldn't tell a difference. Grill up some pineapple spears and you have an amazing meal.

2 cups jasmine rice; rinsed

1 can light coconut milk (13.5 oz)

1 1/4 cups water 

1 tsp salt

1 green onion; thinly sliced 

Place rice, coconut milk, water and salt in a large saucepan or Dutch oven. Bring to a boil. Cover and reduce heat to low. Cook for 20 min. Fluff with a fork and stir in green onions.

hawaiian chicken (or huli huli chicken)...

I am constantly looking for new ways to make chicken. My husband made this for a neighborhood luau last summer and it was a hit. I'm a little disappointed that it took me a year to make it again! Plus, with 100 degree temps I'm not interested in turning the oven on or standing in front of a hot stove to cook chicken.

This recipe calls for chicken thighs...going to be completely honest here, I would probably prefer this with chicken cutlets. I'm not a huge fan of dark meat. However, chicken thighs are definitely more moist and much less expensive. So, go with whatever you prefer.

*Note...I cut this recipe in half for six people. Recipe, as shown, makes 12 plus servings

1 cup packed brown sugar 

3/4 cup ketchup 

3/4 cup reduced-sodium soy sauce 

1/3 cup chicken broth 

2 1/2 tsp fresh grated ginger*

1 1/2 tsp minced garlic 

24 boneless skinless chicken thighs 

In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade btwn two large re sealable plastic bags. Add chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes per side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

*you can purchase a large piece of ginger and keep in an air tight container/bag in the freezer. Peel using the back of a spoon. Grate or mince finely.

Recipe adapted from Taste of Home

honey almond granola...

I love making large batches of granola to keep on hand. I actually always double this recipe...it disappears fast and if you're going to make it, you might as well make a lot! It stores well in an air tight container, and will even freeze nicely in a freezer bag. Our favorite way to eat it is with honey vanilla Greek yogurt, but my kids also grab it by the handful & go to town!

1/3 cup honey

3 cups old fashioned rolled oats (not quick cooking)

1/8 tsp almond extract 

1/3 cup brown sugar 

1/2 tsp salt

1/4 tsp vanilla extract 

3 Tbsp coconut oil 

1 cup almonds; chopped 

Preheat oven to 350 degrees.

Combine chopped almonds, oats, salt and brown sugar. Stir to combine.

In a microwave safe bowl, combine honey and coconut oil and heat 30-40 seconds. Stir to dissolve coconut oil. Add extracts.

Pour honey mixture over oats and stir until evenly coated. Pour evenly onto a Silpat or parchment lined baking sheet.

Bake for 5 minutes, stir and bake for 5 more minutes. 

Let cool completely and store in an air tight container.

crock pot baked potatoes...

If you've never tried this, then you need to!! Foolproof way of baking potatoes that turn out fluffy and delicious! 

Potatoes 

Olive oil or butter

Salt & pepper 

Prick potatoes with a fork. Rub each with either butter or olive oil. Place in slow cooker. Cover. Cook on high 3-5 hours, or low 6-8 hours.

lime bars...

Lemon bars are usually the favorite, but I like to shake it up sometimes and use limes instead. This is my moms tried and true recipe and the one we love the most! It's been in the family for years and is always a favorite!

Crust:

2 cups flour 

1 cup butter; room temp

4-5 Tbsp sugar

1/2 tsp salt

Cream together and press into a greased 9x13 pan. Bake at 350 degrees for 15 min.

Filling:

4 eggs

2 cups sugar 

1/2 tsp baking powder

7 Tbsp flour

4 Tbsp lime juice

Zest of 3-4 limes

Slowly beat eggs. Add remaining ingredients one at a time, and blend well. Pour over hot crust and return to oven. Lower temp to 325 degrees and bake for 25 min. Let cool completely. Sprinkle with powdered sugar. Refrigerate before cutting.