Easy Recipes // Suburban Soapbox

Pineapple Chicken Recipe

Ingredients

For the Stir Fry

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 red bell pepper seeded, cored and diced
1 orange bell pepper seeded, cored and diced
1/4 cup chopped onion
1 1/2 cups fresh pineapple chunks
2 garlic cloves minced
1/2 tablespoon minced ginger

For the Sauce

1 cup pineapple juice
1/4 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons honey
1 tablespoon rice vinegar or apple cider vinegar
2 garlic cloves minced
1/2 tablespoon minced ginger
2 tablespoons cornstarch
2 tablespoons sesame seeds
3 green onions sliced

Instructions

Make the sauce by whisking all the ingredients together in a small bowl. Set aside.
Heat the olive oil in a large skillet or wok over medium high heat.
While the pan heats, pat the chicken dry with a paper towel and transfer the chicken to a large bowl or zip top bag.
In a small bowl, whisk together the garlic powder, salt and cornstarch. Pour the mixture over the chicken and toss to coat.
Add the chicken to the pan in a single layer, working in batches to not crowd the pan and cook until golden brown, approximately 4-6 minutes. Flip the chicken pieces with a pair of tongs and cook for another 3-4 minutes or until browned and cooked through. (Add another tablespoon of oil before the next batch if necessary.) Transfer the chicken to a plate and keep warm.
Add the peppers and onions to the pan, adding more oil if the pan seems dry, and cook for 3 minutes until slightly tender.
Stir in the pineapple and add the chicken back to the pan.
Pour the sauce over the chicken and stir to combine. Cook the pineapple chicken for 2-3 minutes or until the sauce begins to thicken, approximately 2 minutes.
Remove from the heat and serve over rice or noodles, garnished with sesame seeds and green onions if desired.

Nutrition

Cracker Barrel Meatloaf Recipe

Ingredients

1 tablespoon olive oil
1 yellow onion finely diced approximately 1/2 cup onion
1 cup crushed Ritz crackers
2 large eggs whisked
1 cup sharp cheddar cheese shredded
½ cup low fat milk
1 teaspoon salt
¼ tsp. black pepper
2 pounds lean ground beef

For the Glaze

¾ cup ketchup
1 ½ tablespoons brown sugar
1 teaspoon yellow mustard

Instructions

Preheat oven 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the onions with the olive oil and cook until softened, about 5 minutes. Set aside and let cool.
Add the eggs, crushed crackers, onions, cheese, milk, salt and pepper to a large bowl stirring to combine.
Add ground beef and mix until just combined. Don't overwork the meat or the meatloaf will not be tender and juicy.
Form the meat mixture into a loaf and place it into a loaf pan. Alternatively, you can cook the meatloaf on a baking sheet but it may take longer to cook.
Transfer to the oven and bake the meatloaf for 30 minutes.
In a small bowl, whisk together the ketchup, brown sugar and mustard for the glaze.
Remove the meatloaf from the oven and brush the top with the glaze. Bake for an additional 30-40 minutes. When the meatloaf reaches 155˚F, remove from the oven.
Allow the meatloaf to rest for 15 minutes in the loaf pan prior to slicing it. The temperature will increase about 10 degrees during this time. Slicing it too early will cause the juices to release into the pan and will cause your meatloaf to dry out. Be sure the meatloaf registers 160˚F in the center before slicing.
Serve with mashed potatoes, roasted potatoes or make a sandwich!

Nutrition

Salisbury Steak

Ingredients

2 pound lean ground beef
½ cup panko bread crumbs
4 tablespoons tomato paste
2 teaspoon worcestershire sauce
2 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon fresh ground pepper
pinch of salt

For the Gravy

2 large vidalia onion diced
8 ounces sliced white mushrooms
2 teaspoon fresh chopped thyme leaves
1 teaspoon garlic powder
5 tablespoons flour or cornstarch
6 cups beef stock
2 teaspoon worcestershire sauce
2 tablespoon butter
kosher salt and pepper to taste
Chopped fresh parsley or chives

Instructions

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into oval patties about 1/2 inch thick.
Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm.
Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute.
Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste.
Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle.
Sprinkle with parsley or chives, if desired. Serve immediately

Nutrition

The Best Sloppy Joe Recipe

Ingredients

1 tablespoon olive oil
1 onion finely chopped
1/2 red bell pepper seeded and finely diced
3 garlic cloves minced
1 tablespoon chili powder
2 tablespoons tomato paste
2 lb lean ground beef 85%-90% lean
1 Tbsp Worcestershire sauce
1 tablespoon apple cider vinegar
1 1/2 tsp yellow mustard
1 Tbsp brown sugar
15 oz can tomato sauce
½ tsp salt or to taste
¼ tsp ground black pepper or to taste
Hamburger Buns

Instructions

In a large skillet over medium-high heat, heat oil until shimmering. Cook onion and bell pepper, stirring occasionally, until softened and slightly golden, 10 to 15 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the chili powder and tomato paste cooking until the mixture has turned a deep burgundy color.
Add the ground beef to the pan and cook until browned and no longer pink, approximately 5-7 minutes.
In a bowl, whisk together the Worcestershire sauce, apple cider vinegar, yellow mustard, brown sugar dan tomato sauce. Pour the sauce mixture over the ground beef and stir to combine.
Turn the heat to low and simmer for 10 minutes.
Divide beef mixture among buns and serve.

Nutrition

Ingredients

4 pounds 80/20 ground beef
4 tablespoons burger seasoning
24 slices sharp American cheese cut into 1/2 inch pieces
12 hamburger buns
Lettuce tomato, onion, ketchup, if desired

Instructions

Divide the ground beef into 12 equal pieces and shape into patties. (Three smaller patties and three larger patties.)
Arrange the larger patties on a baking sheet or tray and divide the cheese evenly among the patties placing directly in the center of the burger.
Place the smaller patties on top and fold the edges of the bottom patty up over the sides pinching to seal the edges.
Grill the burgers (or pan fry) bottom side down for 5 minutes and then flip the burgers over.
Using a skewer, poke a hole in the top of each burger. This allows the steam to escape and keeps the cheese from busting out of the seams.
Continue cooking the burgers for an additional 3-4 minutes or until the desired degree of doneness.
Allow the burgers to rest for 2-3 minutes before serving so you don’t burn yourself on the molten cheese!
Serve on buns with your favorite burger toppings.

Nutrition

Steak Sauce

Ingredients

1 cup Ketchup
3 tablespoons Worcestershire
3 tablespoons Horseradish
2 tablespoons Molasses
2 tablespoons Apple Cider Vinegar
1 1/2 tablespoons Brown Sugar
1/2 teaspoon Hot Sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper

Instructions

Whisk all the ingredients together in a medium saucepan over medium heat and bring to a boil.
Turn the heat to low and simmer for 5 minutes.
Remove from the heat and transfer to an airtight container.
Store in the refrigerator until ready to use.

Notes

Steak Sauce can be made and stored in the refrigerator for up to 1 month. It can be frozen in an airtight container for up to 6 months.

Nutrition

Salsa

Ingredients

5 whole plum tomatoes roughly chopped or 28 ounce can whole tomatoes with juice
1/4 cup chopped onion
2 garlic cloves
1 whole jalapeno seeded and roughly chopped
1/2 cup cilantro
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground cayenne
Tortilla chips for serving

Instructions

Add the tomatoes, onion, garlic, jalapeno, cilantro, lime juice, zest, cumin, salt and cayenne to the bowl of a food processor.
Close the lid and pull the salsa until the consistency you desire. For restaurant style, pulse 15-20 times.
Taste for seasoning. Add salt and pepper, as needed.
Refrigerate for 1 hour.
Serve with chips.

Notes

Homemade Salsa is best if made a few hours in advance so the flavors have time to mingle and get spicy!

Nutrition

Amish Macaroni Salad

Ingredients

2 cups uncooked elbow macaroni
3 large hard boiled eggs chopped
1 cup diced onion
3 stalks celery chopped
1 cup diced red bell pepper
3 tablespoons sweet pickle relish
2 cups creamy salad dressing e.g. Miracle Whip or mayonnaise
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons apple cider vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Instructions

Bring a pot of lightly salted water to a boil.
Add elbow macaroni and cook for 8 minutes, until al dente. Drain, and set aside to cool. (do not rinse!)
In a large bowl, combine macaroni, eggs, onion, celery and red bell pepper.
In a small bowl, whisk together the salad dressing, pickle relish, mustard, white sugar, vinegar, salt and celery seed. Pour the dressing over the salad and toss to coat.
Cover and chill for at least 1 hour before serving.

Notes

Amish Macaroni Salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Garnish with sliced hard cooked egg and smoked paprika, if desired.

Nutrition

Easy French Toast Recipe

ngredients

8 - 1/2 inch slices hearty sturdy bread (I like a buttery brioche or challah)
1 cup half and half
3 large eggs
1 1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 tablespoons butter

Instructions

In a wide shallow bowl (I like to use a pie plate), whisk together the half and half, eggs, syrup, cinnamon, vanilla and salt.
Dip each bread slice in the egg mixture and allow to soak for 30 seconds on each side. Transfer to a baking sheet to allow the mixture to soak all the way through the bread.
Melt 2 tablespoons butter in a non-stick griddle pan over medium high heat. Place four slices of the bread in the pan and cook until golden brown, approximately 2-3 minutes. Flip the bread over and continue cooking for an additional 2-3 minutes or until golden. Transfer to a platter and cover with foil to keep warm. Repeat with remaining bread slices.
Serve immediately with powdered sugar, fruit or maple syrup, if desired.

Notes

To make a double or triple batch, preheat oven to 300 degrees and warm a baking sheet in the oven. Transfer cooked French toast to the baking sheet with a wire rack in a single layer to keep warm until the whole batch is ready.
Leftover French toast can be transferred to an airtight container and stored in the refrigerator for up to 3 days.

You can mix up the flavors in this easy french toast recipe easily to match your tastes:

1 tablespoon orange juice in place of the maple syrup

Brown sugar in place of maple syrup gives it a caramel flavor

1 tsp ground ginger for a peppery, sweet bite

Nutrition