Heather's Bytes

Katsudon means pork cutlet rice bowl (I don’t know for sure, don’t quote me) and is a popular Japanese dish. Mike gets them at a little shop close to his work, and asked me last week if I’d find a recipe for it.

All the ingredients were easy to find (in fact, the only thing I had to pick up was a new bottle of rice wine vinegar), but it was the combination that threw me a bit: fried panko-crusted pork chops that are cooked in a sweet sauce with eggs over rice. My first thought? Weird. But I’ll try anything once.

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(This is another dish that just doesn’t take a very good picture, but it does taste amazing!)

While this isn’t a quick meal to whip up — the pork chops need to cook for about 45 minutes — it’s very easy to put together. Read More

I came across this recipe a few weeks ago while trying to find something different to add to our bi-weekly dinner list. It looked easy enough and though I was a little wary about serving something new, it was a huge hit. I’ve tweaked the original recipe a bit to suit my family’s tastes.

Instead of putting it in a casserole dish I’ve also been able to make it a “one pot” meal, doing the whole thing in my giant (oven-proof) skillet and putting it directly in the oven after it’s been on the stove.

I also like to use the Foster Farms pre-cooked southwestern chicken strips (diced) as it adds a little bit of zing, too, and pre-diced ham also helps speed things up.

Baked Jambalaya

2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
2 cloves garlic, minced
1 1/2 cups diced cooked chicken
1 cup diced cooked ham
1/2 pound smoked sausage, cut in 1/4 inch slices
2 cans (15 oz each) diced tomatoes, undrained
1 cup raw white rice
1 1/2 cups (1 15 oz can) chicken broth
1/2 teaspoon dried leaf thyme
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°F.

Melt the butter in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender.

Add the chicken, ham and sausage; cook, stirring, 5 minutes.

Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper.

Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one to 1-1/4 hours. Serves 4 to 6.

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I know it’s been a bit since I last updated, but I’m going to embrace the excuse that parents everywhere have used for decades: “But it was the holidays!” There, I feel better.

Today’s recipe is one I’ve made for years. It first appeared on the back of a Minute Rice box and I gave it a try, and though it was a hit with the kids, Mike wasn’t too crazy about it. That’s worked out well, though, as it’s become a meal the girls and I make when Mike’s out of town for work.

This can easily be chalked up to “trashy eats,” and I’m fine with that! It’s quick, easy, filling and cheap, and it doubles easily for leftovers.

Easy Cheeseburger Rice

1 lb lean ground beef
1 3/4 cups water
2/3 cup ketchup
1 tablespoon mustard
2 cups uncooked Minute rice, or other quick-cooking rice
1 cup shredded cheddar cheese

Brown ground beef in large skillet; drain.

Add water, ketchup and mustard. Bring to a boil. Stir in 2 cups uncooked Minute rice.

Sprinkle with 1 cup shredded cheddar cheese. Cover; cook on low heat 5 minutes.

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