I saw this recipe in a magazine and it was meant for the crock pot, but I thought you could make it just as well on the stove. My hubby’s not fond of chili, but I thought the sweetness of the barbeque sauce might convince him to like this version. It didn’t. 
I liked it though. It was a nice change from regular ol’ chili.
My little guy is now 18 months old. I still struggle to find stuff for him to eat. He eats mostly fruits, veggies, beans and grains (other than wheat). He’s not a huge fan of meat yet (not even bacon!). Makua’s pediatrician is concerned because his weight is so low, but I feed him as much as he’ll eat. At Makua’s 18 month check-up the doctor was scratching his head trying to figure out stuff for me to give Makua that would help him with his calorie in-take. Cheese? Nope. Eggs? Nope. Carnation Instant Breakfast? Nope. I’m trying to add more carbs into his diet, but he’s not a fan of bread. He does, however, love muffins and pancakes.
These pancakes actually aren’t bad considering they’re wheat free and don’t have eggs or dairy in them. I make up a batch and freeze the leftovers which heat up great in the toaster oven.
I love lemons. We had a lemon “bush” in our backyard growing up (it was supposed to be a tree, but it’s super short…maybe it’s a dwarf tree) and I would cut the lemons in half and suck on them. It sure grossed my mom out.
Naturally, I love all things lemon flavored (well almost all things lemon flavored). I especially love lemon cake and lemon muffins. These muffins are pretty basic and aren’t super lemon flavored, but I’ll fix that next time with more lemon-sugar mixture and some lemon glaze.
When we have get togethers with family, one thing I dread getting assigned is the fruit salad. In Utah (and maybe my observations aren’t completely accurate), a fruit salad typically consists of fruit mixed with Jell-O and probably whipped cream. Every once in a while someone gets crazy and throws in stuff like shredded carrots.
This salad isn’t of the jiggly kind. It’s closer to the whipped cream kind (but, there’s no whipped cream in it). And I love it. This picture is from the first time I made it and I’ve since perfected it for my tastes. The first version had peaches in it, but I prefer to just use the tropical fruits. If you like peaches though, by all means, use them. Or whatever fruit strikes your fancy.
I want to start something new on the food blog (yeah…the one that I don’t post on often – hey, I’m workin’ on it). It’s called Local Eats. I haven’t personally seen it on anyone’s blog, but I’m sure people are doing it. There is this blog that has great reviews on Salt Lake City restaurants, but I don’t go as fancy as he does and I certainly don’t eat out as much as he does. That being said, I just want to feature some local places to eat at that I enjoy. And when I say local, I mean from Utah County all the way up north to Cache County. I may even throw other UT locales in if I happen upon something.
For my first Local Eats, I’m giving a shout out to my Hawaiian roots. Mo’Bettah Steaks is located in Bountiful in a teeny tiny strip mall. I actually heard of them through facebook and was super excited. L&L’s isn’t what it used to be (or at least what I was used to in California) and there’s another joint nearby that just didn’t do it for me.
The pulehu chicken is on the left and the teriyaki chicken is on the right. Mmm mmm good!
Their menu is pretty basic. They offer chicken or steak, teriyaki or pulehu style. Your meat is served up “plate lunch” style which means it comes with rice and mac salad. You can also order rice, salad and/or extra chicken as a side. They didn’t offere shave ice when I was there, but they have it now.
I went with a couple friends who both ordered the teriyaki chicken, but I went for the pulehu chicken which is kind of a simple salt & pepper seasoned grilled chicken. I am SO glad they offer mini plates. I ordered a mini and was stuffed by the time I was done.
The food was great and I highly recommend either type of chicken. No one went for the steak this time, but I bet the teriyaki steak is killer! I really liked that they offer the option of brown or white rice and you can switch out green salad for the mac salad. The only thing I wasn’t too hot on was, unfortunately, the mac salad. It was too mayonnaisey for me so I’ll probably stick with the green salad most of the time.
They’re hinting at adding a second location. I would be extremely happy if they expanded down at the south end of the valley.
Check ‘em out for a bit of aloha in the Beehive State.
Mo’Bettah Steaks
273 W 500 S #3
Bountiful, UT
(801)296-2928
