Happy Saturday!
Life lately: the wedding is getting close!! (28 days WOAH) and I am fully in that mode where everything feels both very under control and slightly chaotic at the same time. But the sun is shining (albeit it is still COLD). But the BBQ is clean and ready to fire up, and honestly that alone has changed my whole outlook on life this week lol.
But let’s chat food. This (might) be the last one in the sheet pan series, and I wanted to go out on a good one.
You know that viral crispy rice that’s been everywhere for a while now? This is like that buuuuuut better. Instead of a thin layer that just turns into shards of overcooked rice (you know it’s true), we lay it on thickkkkkkkk so you get proper chunks that are actually crispy on the outside and still fluffy in the middle. Then the pork meatballs do double duty and cook directly on top while it all bakes, so any juices drip down and season the rice from above. That’s right.
Then a quick gingery pineapple glaze that ties everything together on the stovetop while everything bakes (ok so it’s not a TRUE sheet pan, but come on you gotta keep yourself busy while the thing bakes right?). And right at the end, everything goes under the broiler so the meatballs get sticky and glazed, the pineapple caramelizes and the bok choy crisps up and it’s just the perfect mix of flavors and textures.
I do have a couple more sheet tray ideas but I’m also itching for some tostadas so let me know if you want me to keep this thing going or switch it up and come back to the sheet tray later.
time 1 hour (15 minutes hands-on) | serves 2 - 4
caramelized pork and pineapple noodles
crispy rice and halloumi salad with orange vinaigrette
lemon ricotta tarragon meatballs and asparagus
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