Hide the Veggie Spaghetti Sauce

Blog # 27

This spaghetti sauce is good with all kinds of meats or meatless.  Good for all kinds of pasta dishes and pizza.  It's great! You can also substitute any of the veggies for a different kind of  veggie if you want to. My favorite ones to use are carrots and peas.

INGREDIENTS

1 lb. sweet Italian sausage
3 tsp. minced garlic
1/2 medium onion, finely diced
1 (26 oz.) can Del Monte Traditional spaghetti sauce
1 (15 oz.) can sliced carrots
1 carton sliced mushrooms
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can sweet peas
2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
1/2 tsp. minced rosemary

DIRECTIONS

1.  In a large pan, brown meat. 
2.  While meat is browning, put half of the spaghetti sauce into the blender, then add carrots, and the rest of the sauce.  Blend well until you can no longer see the veggies.  Then add half of the can of peas, blend well.  Then the rest of the peas, blending again.  You can then add your mushrooms if you want to. (I like to add them later.)
3.  After meat is browned, add garlic and onions. 
4.  After garlic and onions are sauteed, add in mushrooms and diced tomatoes.
5.  Add the spaghetti sauce from the blender.
6.  Stir in sugar, oregano, basil, pepper, & rosemary.
7.  Simmer for 30 minutes - 1 hour.

*Add a little bit of water or tomato sauce if the sauce is too thick for you.
*Add a little bit of tomato sauce or paste if the sauce isn't the right color from the veggies that you used.

This makes enough sauce for at least 2 dinners for a family of 5.  So before you dish out the food, make sure to take half of it out and put into a food container to store in your freezer until you are ready to use it again.

Salsa Chicken

Blog # 25

I got this idea for Salsa Chicken from Pinterest.  There were 2 different recipes with pictures and they looked so tasty.  Both were crock pot recipes.  I didn't have the right ingredients to make either one of them and I didn't have time to put it in the crock pot.  So I made my own; a mix of the two different recipes and added a little of my flavor to it.  It worked out great.  I think next time I make it, I'll add some black beans or pinto beans , some Rotel tomatoes or diced tomatoes and some bell peppers for color.  I would make some Spanish rice to go with it.  And I would warm up some taco size tortillas and cut them into quarters; perfect size for dipping into the sauce.

INGREDIENTS

3 boneless, skinless chicken breast, cut into strips
2 tbsp. EVOO (Extra Virgin Olive Oil)
1 (15 oz.) can of corn
1 cup of salsa; whatever is cheapest or your favorite, whether it's store bought or homemade
1 (10 oz.) can Cream of Chicken
1/2 cup water
1/2 cup sour cream
1 packet of taco seasoning
salt
pepper
Montreal chicken seasoning

DIRECTIONS

1.  In a big skillet, add EVOO.
2.  Season chicken strips with salt, pepper, & Montreal chicken seasoning.
3.  Brown chicken.
4.  Add water to chicken and cover.
5.  Mix together cream of chicken, salsa, sour cream, & taco seasoning.
6.  Add mix to chicken and cover. Cook on medium-low heat for about 20 minutes.
7.  Add corn & whatever you would like (beans, bell peppers, tomatoes)
8.  Cook until food is heated through.
9.  Serve with rice and/or tortillas.

Banana Split Cupcakes

Blog #24

I got this recipe from my old neighbor and friend Shayna Box.  She found it online at annies-eats.net who said that these cupcakes were inspired by lots of places including Joy the Baker, cake adapted from Bon Appétit, January 2006.  I made them for my aunt's birthday BBQ this past Saturday; the same aunt I made the chocolate cupcakes with Fluffy Peanut Butter frosting for this past Wednesday at her surprise party at Seau's.  Yes!  We love to celebrate...hehe!

When I tasted the batter, I thought for sure that these cupcakes were going to be so sweet. But after they baked and I tasted the center part I had to take out for the filling, I knew that these cupcakes were going to taste great and satisfy all the guests. They tasted just like a banana muffin.  I finally tasted my final product at the BBQ.  DELICIOUS!!!!! They were light and fluffy and just the right amount of sweetness for everyone to enjoy.  This is one recipe everyone should try!  I know I will be making them again.  They are somewhat time consuming because of the process you follow and all the components that go into making them. But they are so worth it.  I got 40 cupcakes out of my batter. 

Next time I make them, I'm going to try a few things differently.  1) I'm going to make the filling just with strawberries.  I smashed them up a little more than what the recipe calls for.  It came out perfectly for my Pampered Chef easy accent decorator (absolutely wonderful tool).  2) I'm going to add the crushed pineapple to my frosting and see how that goes.  I'll make sure to update my blog when I make them again and try these new ideas. 3) I'm going to let the frosting set for about 1 hour instead of 30 minutes.  Some of the frosting started to melt a little bit when I put on the ganache and topped it with the cherry; not sure if it was the heat from the ganache since I let it sit for about 15 minutes before putting it on the frosting or if it was the weight of the cherry that made it sink a little bit.  It was just one or two that did that but I still wish none of them did it. 

INGREDIENTS

*For the cupcakes

2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

*For the filling

1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained

*For the frosting

1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ tsp. vanilla extract

*For the ganache

8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup

*For garnish

Multi-colored sprinkles
Maraschino cherries

DIRECTIONS

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl combine the flour, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl. Toss well, smashing slightly with a fork. Allow the berries to macerate at least 20-30 minutes.

To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter. (The excess cake can be discarded.) Add a teaspoon or two of the strawberry filling to the center of each cupcake. Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

To make the frosting, add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat! Blend in the vanilla extract.

Add the whipped cream to a pastry bag fitted with a large plain round tip. Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling. Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer over medium-high heat. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a thick, smooth ganache forms. Blend in the corn syrup. Let stand at room temperature at least 10 minutes so the ganache is not hot.

To finish the cupcakes, pour a spoonful of the ganache over the whipped cream topping of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.

Yield: 30+ cupcakes

Chocolate Cupcakes with Fluffy Peanut Butter Frosting & Chocolate Drizzle

Blog #23

Yesterday we surprised my aunt for her birthday with a night out at Seau's in Mission Valley.  Every Wednesday is Aloha Wednesday with live local Hawaiian bands and half price happy hour til closing.  This is like the 3rd time we have gone to Seau's since we moved here back in July 2010.  We surprised her there last year from her birthday too, but TJ was playing then.  TJ is another family member.  We really missed him last night since he wasn't playing.  Anyhow.  I was in charge of making the cake.  I opted for cupcakes instead so that we wouldn't have to cut anything and I really am not a big cake maker.  I kinda suck at it and my cupcakes always turn out way better.

So I looked in my pantry and found a box of Devil's Food cake mix.  Yum!  No, I didn't make my own cake batter.  But I did however make my own frosting and chocolate drizzle.  I did have one coconut pecan frosting container but I already knew that wasn't going to be enough.  While I was on Pinterest a few days ago, I found this cupcake with peanut butter frosting, chocolate ganache, and topped with a mini Reese's peanut butter cup.  I thought to myself "Damn, I need to make that!" So this is my twist on what I saw in the picture.

I decided that today was the day and why not? Who doesn't love peanut butter frosting and chocolate cupcakes?! I went to my favorite recipe website: allrecipes of course.  Did a search and found a couple of different recipes, all needing heavy cream.  Sorry, but I don't have that fully stocked in my fridge.  Only time it's ever been in my fridge is when I've made my own Alfredo sauce and then when I made my bff's recipe for cream puffs (super delicious).  So I began to read the comments that people posted.  One person I forget the name (sorry whoever you may be) put an entire new recipe in their comments because the other recipe didn't work for them. So I went with the comment person and followed their recipe and boy was I happy that I did.  I really didn't want to go to the store.

The chocolate drizzle I used from the cream puffs recipe my friend Cheryl gave me.  Then I used chocolate covered macadamia nut kisses that I got from my mom last week.  It all worked out great.  I even used my long tip from my Pampered Chef easy accent decorator to get some frosting inside the cupcake so it doubled as a filling too.

INGREDIENTS

1 box of Devil's Food Cake mix
1 stick butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
3 tbsp milk
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
1 tbsp Crisco
24 Hersey chocolate covered macadamia nut kisses or mini Reese's peanut butter cups

DIRECTIONS

1.  Make cake mix as directed on the back of the box.  Makes 24 cupcakes.
2.  While cupcakes are baking, mix together butter and peanut butter using an electric mixer. 
3.  Add milk and powdered sugar and mix.
4.  Add in vanilla and mix until creamy.
5.  When cupcakes have cooled, stick the tip of your frosting bag all the way into the cupcake and push frosting out slowly, slowly moving the tip out of the cupcake creating a filling for your cupcake.
6.  Frost the top of your cupcake.  Let frosting harden for about 30 minutes - 1 hour in the fridge before adding chocolate drizzle.
7.  In a microwave-safe dish, microwave chocolate chips and Crisco in 30 second intervals and stirring after each interval until chocolate is melted.
8.  Using a fork, drizzle chocolate over cupcake.
9.  Place one candy on top of the cupcake. 
10.  Place in fridge until ready to serve.

Kalbi Tacos

Blog # 22

So today is the day.  I'm so excited.  I have made my Asian slaw and tried me a sample bowl.  The chili-soy vinaigrette I got from this website: www. inuyaki.com who got it from The New York Times.  They put in jalapenos and I used fresh chili paste.  It was very tasty.  I also made my cucumber kim chee salsa (wow! that's a mouthful).  I got the idea for this one from the same website and then added my own little spin on it.  So thanks to my aunt, it is now called Korean Salsa....if there is such a thing.  If not, we just made it up.  LOL!  All the flavors popped.  Everything was delicious.  Everyone has a full belly.  And I'm one happy chica!  A couple of different components to get this superb Korean-Mexican dish done.  But it is so worth it all.  I had a food orgasm....LMAO!  Here I go!

Kalbi

INGREDIENTS

1-2 packs of Korean style short ribs
1 jar of Hawaiian BBQ sauce (look at previous blog to see what kind I use).

DIRECTIONS
1.  Clean off ribs by rinsing them in water.
2.  Place in a resealable bag or into a dish.
3.  Put BBQ sauce on them.
4.  Let marinade for 30 minutes - overnight. (depending on how long you want to soak them for)
5.  Grill for about 5-7 minutes on each side on low- medium heat or until the short ribs are nice and crisp and caramelized.
6.  Remove all bones and chop up all the meat.

Asian Slaw

INGREDIENTS

1 (8 oz.) bag of 3 color deli Cole Slaw mix (green & red cabbage, & carrots)
1/4 cup soy sauce
2 tsp. rice vinegar
1 tsp. minced garlic
1 tsp. minced ginger
2 tsp. sugar
1/4 tsp.  fresh chili paste (look at previous blog entry to see the pic of which one I use)

DIRECTIONS
1.  Whisk together soy sauce, rice vinegar, garlic, ginger, sugar, & chili paste.
2.  About 10 minutes before eating, mix vinaigrette into slaw.

Korean Salsa

INGREDIENTS

1 cucumber, diced
3 green onions, diced
1/2 red onion, diced
1/2 cup diced tomatoes
2 tsp. minced garlic
2 tsp. fresh ginger, minced
1/4 cup chopped cilantro

3-5 tsp white sugar
1 pkg. NOH  brand Korean Kim Chee mix

DIRECTIONS
1.  Mix everything together.
2. Chill until serving.

Kalbi Taco


INGREDIENTS

Chopped Kalbi meat
Asian Slaw
Korean Salsa
corn tortillas

DIRECTIONS

1.  Heat corn tortilla.
2.  Place in order:  kalbi, Asian slaw, then Korean Salsa on top of corn tortilla.
3.  Enjoy!

Korean Kalbi (Short Ribs)Taco Idea

Blog # 21

So before I start out with this is my first blog in months....many months.  So sad...yes, I know.  I've been so busy with my life (traveling, FRG, Commissioning of Gary's ship, Fourth of July, a surprise party for Gary for making 20 years in the Navy, and especially the Homecoming of Gary's ship).  Now it's all over and done with, I can get back to my semi-normal life (what's that? HAHA!) now that I've rested up.  And now I'm all excited to get back to work with blogging about recipes.  I've actually looked through my recipe boxes (yes, boxes) and saw how many recipes I actually have.  I could and should make my own cookbook.  One day!  Anyhow....on to my spin on some kalbi tacos.

I'm sitting there on the couch watching Twilight and I get this idea about kalbi tacos.  I heard of them many months ago from my mom.  She was talking about some place in Washington D.C. that her and my older sister went to while she was visiting.  Told me that they were really good.  After hearing my mom rave about them, I always wanted to make them.  Just didn't have the right idea in my head how to go about making them.  Then today, out of nowhere this idea pops into my head on how I would like to make mine.

I've heard about people using different toppings, various sauces, relishes and salsas.  I've had a couple of different Korean-Mexican fusion tacos from this little hole in the wall place right down the road called "Tabe".  I had their spicy pork taco and their Korean beef taco. Both were alright and when I ate it, I thought I could do some much better.  I've also heard of this lunch wagon called "Kogi" up in LA somewhere.  I believe they also have a brand of Korean BBQ sauce out too.  I plan to eat there one day.  They are all over the Internet and they even have a little cooking/recipe video on YouTube.  Again, I wasn't impressed but I thought "Hey, if they can do then so can I." 

I have the best ever Korean BBQ sauce.  No, I don't make my own but this store bought sauce should be on every grocer's shelf.  It is definitely a money maker for sure.  Everyone that has my short ribs has not been disappointed in any way.  Just ask every single neighbor and friend I've ever had since mmm....2006, 2007.  Somewhere around there!

The sauce I use is called Bar-B-Que Sauce (Korean Style) and now you can find it labeled as Hawaiian Bar-B-Que Sauce.  I included a pictures below of it.  I was first introduced to this wonderful product by Tasanee's Aunt.  I fell in love with it since the first time I had kalbi with this sauce and have been using it ever since.  While in Great Lakes, my mom would send me boxes of this stuff.  And now that I'm in California, she is still sending me this stuff.  It makes your kalbi so juicy and tender.  All you want to do is eat more and more.  It also taste good with chicken, pork, and other types of beef. It's so easy too.  All you have to do is wash off your short ribs, then put them in a Ziploc bag and pour the marinate over it.  Stick it in the fridge for at least 30 minutes then grill them.  They get nice and crisp and caramelized.  It's so wonderfully delicious!

                                                                                                                                                          

Next thing I plan to do is make the topping/slaw and then the sauce/salsa/relish. Whatever you want to call it.  I found this recipe that someone online used for a cucumber relish using cucumbers, tomatoes, green onion, garlic, soy sauce, ginger, and rice vinegar.  My plan is to use it in the slaw using some green and purple cabbage and some carrots (like you can buy in the package at the grocery store), making it almost like a somen salad or saimin/ramen salad, similar to what that place Kogi does.  One thing with it is you still want that crunch from the cabbage so I plan on making it about 15 minutes before eating. 

And finally, I'm going to top it off with some cucumber kim chee relish using cucumbers, tomatoes, green onions and NOH brand Korean Kim Chee mix (picture below).  Of course I'll add my own little spin on it as well by adding some ginger, garlic, salt, pepper, sesame oil, and most likely some fresh chili paste (picture also below) to add some heat to it. 

Ok so recap....grilled Korean BBQ kalbi topped with an Asian slaw and cucumber kim chee relish....all on a corn tortilla.  I can't wait to put up the actual recipe for them and of course a picture of the finished product.  Need to make sure everything tastes and looks good first before I put my name on it. LOL!

Bacon Wrapped Mushrooms

Blog #20

I got this recipe from my good friend, Lace Buckley, back in 2007.  These things disappear with a quickness and again, so easy to make.  Lace told me that they are part of the Atkins Diet as well (if anyone is doing that).  These are a great appetizer for any occasion. 

INGREDIENTS

1-2 pkg. whole button mushrooms
1 container Onion & Chive cream cheese
1-2 pkg. uncooked bacon

DIRECTIONS

1.  Preheat oven to 350 F.  Take out mushroom stem and fill with a spoonful of cream cheese.
2.  Wrap bacon around the mushroom.  Cut bacon in half if mushrooms are small.
3.  Place bacon wrapped mushrooms into a baking dish or on a baking sheet with top of mushroom facing upward.
4.  Cook for 1 hour.  Turn oven to broil and cook for 5-7 minutes or until bacon is crisp. Serve hot!

Spicy Edamami (Soybeans)

Blog #19

I got the idea for these soybeans from Dixie Grill in Hawai'i.  Since moving from there, I've tried to duplicate them.  Dixie Grill no longer sells them on their menu (so sad). And I've got me a fantastic recipe with a little bit of a twist from your regular boiled and seasoned with salt soybeans.

I make them when I have people over.  They taste delicious and they disappear quick (which is a good thing because it backs up my story about them being delicious).  They are easy to make and all the flavors bounce around in your mouth with a little kick at the end.  They are great as an appetizer or a side dish.

INGREDIENTS

1 (16 oz.) bag soybeans/edamami, frozen
2 tbsp. sesame seed oil
1/2 sweet onion, sliced
1/4 tsp. ground cayenne pepper
1/4 tsp. red pepper flakes
1/2 cup soy sauce
1/4 cup green onions, chopped
2 garlic gloves, minced
1/8 tsp. ground ginger
sprinkle of black pepper

DIRECTIONS

1.  Combine all ingredients in a large saucepan or frying pan over medium heat. 
2.  Cook for 15-20 minutes or until heat through and soy sauce has dissolved to about 1/4 cup.  Serve hot!

*Can add more or less of cayenne pepper and red pepper flakes depending on the amount of heat you would like.

Chicken Curry

Blog #17

I learned how to make this type of chicken curry from my mom's sister, my Aunty Nive.  We never used measurements so when I made it for dinner on Sunday night, I decided to do it so I could put it on my blog.  I hope I've done Aunty Nive proud with my memory of how to make this curry. It has been 11 years since we've last made it together.

I usually make more than what's needed so I can have leftovers the next day.  I love when I can just pull something out of the fridge and reheat it in the microwave. Who doesn't love to do that? It's a great meal to take to a potluck; more for your buck!  It's also a great meal to take to a friend or family member who is sick or recovering from surgery, birth, etc. 

INGREDIENTS

5-6 boneless, skinless, chicken thighs, cubed (2-3 chicken breasts if you prefer it)
5 potatoes, peeled and cubed
3 carrots, peeled and cut into circles
1-2 cans of cream of mushroom soup
1/2 medium size sweet onion, diced
2 teaspoons minced garlic
1 teaspoon minced ginger
2 tablespoons cooking oil
3 teaspoons curry powder
1 teaspoon salt
1 teaspoon pepper
1-2 cups of water

DIRECTIONS

1.  In a large pot, heat oil over med-high heat.  Add garlic, ginger, onion, 1/2 teaspoon of salt and pepper, and 1 teaspoon of curry powder.  Saute for about 5 minutes.
2. Add chicken, 2 teaspoons of curry powder, 1/2 teaspoon of salt and pepper.  Stir.  Let chicken cook for about 15 minutes, stirring occasionally.
3.  Add potatoes and carrots.  Stir.  Add 1-2 cups of water; only enough to cover meat and vegetables.  Let simmer for 15 minutes or until vegetables are cooked through.
4.  Add 1 can of cream of mushroom soup and stir.  Let cook  for 5 minutes or until soup has thickened.  If you prefer to have the sauce thicker, then follow step 4 again by adding another can of cream of mushroom soup (It adds a little bit of flavor then your usual thickening method of cornstarch and water or flour and water).

Banana Nut Bread

This recipe I got from http://www.allrecipes.com/ too.  And yes, I added a few extra ingredients.  LOL!  I usually do.  My kids gobbled it up.  I now need to go to the commissary tomorrow to get more bananas and walnuts to make more BNB to freeze and Tasanee asked if she could take some to school for her teachers on Tuesday.  Come Tuesday, this BNB and the pumpkin bread will be on it's way to Mississippi for Gary, to LA for Papa, and to school for Tasanee's teachers.

INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup of butter
2 cups of sugar
1 teaspoon vanilla extract
2 cups of bananas (about 4), ripe and mashed
4 eggs, beaten
1 cup chopped walnuts

DIRECTIONS

1.  Preheat oven to 350 degrees F.  Grease and flour 2 loaf pans.
2.  Combine flour, salt and baking soda in a large bowl.  In a separate bowl, mix butter and sugar until smooth.  Stir in bananas, eggs, vanilla, and walnuts until well blended.  Pour wet ingredients into dry mix and stir just until blended. Divide batter evenly into loaf pans.
3.  Bake 50-60 minutes or until toothpick comes out clean.  Let cool in pan for 5 minutes.  Then remove from pan and let cool on cooling rack.  Wrap in foil and refrigerate until you are ready to serve.

Pumpkin Bread

Blog #15

So over Christmas break, I drove up to LA for the day to go see Papa (my Grandpa).  Along with me, I brought some treats.  In the treat tub, there were cookies, candies, and of course bread.  I had made pumpkin bread and apple cake.  The pumpkin bread was made from a box.  It came out good but I felt like it was missing something.  Anyhow.  Papa ate up the pumpkin bread saying that it was one of his favorite things to eat. So I told him that I'd make some soon and send it to him with some banana bread.  After almost two months, I'm finally doing it. 

I got this recipe off of http://www.allrecipes.com/ and changed the recipe a little bit because I didn't have one of the ingredients and wasn't going to the store again. I absolutely loved it.  I think I've had almost a loaf to myself. 


INGREDIENTS

1 15 oz. can (or 2 cups) of easy pumpkin pie mix (recipe called for pumpkin puree)
4 eggs
1 cup vegetable oil (I used canola....it's all I had)
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS

1.  Preheat oven to 350 degrees F.  Grease and flour 3 loaf pans.
2.  In a large bowl, mix pumpkin pie mix, eggs, oil, water, and sugar.  In a separate bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, ground cloves, and ground ginger.  Stir dry ingredients into wet ingredients. Separate and pour into loaf pans.
3.  Bake 50 minutes or until toothpick comes out clean.

Roasted Potatoes

Blog #14

This recipe Gary and myself got from our friends, Jason and Melissa Weaver, who we met while living in Great Lakes.  I love these potatoes because they go perfect with anything.  And I mean anything!  We've had them with pork chops, steaks, grilled chicken, and so many other things.  I even eat just the potatoes by themselves.  It's another easy recipe that you just throw together and let it cook.  And who doesn't love a recipe like that?  When you make these potatoes, you want to make one potato per person.  So the recipe that follows is for one person.  Make sure to make a little extra because you will definitely want more after you taste these delicious roasted potatoes.

INGREDIENTS

1 potato, peeled and cubed
1 tablespoon butter
1/2 teaspoon of Italian Seasoning (if you don't have any, just use Oregano)
1/2 teaspoon of minced garlic
Season with salt and pepper

DIRECTIONS
1.  Preheat oven to 350 degrees F.
2.  Get foil and tear off a 8 x 8 size piece.  Put all ingredient in foil and wrap tight with opening on top so no butter drips out. There is a picture below.
3.  Place in a glass casserole dish and cook in oven for 1 hour. 
4.  When ready, pull out of the oven.  Open up your foil and stir gently with spoon. 
5. Serve with your favorite dish or eat alone.

Pot Roast (Crockpot Recipe)

Blog #13

I got this recipe from my BFF - Cheryl James.  Then of course, I added some ingredients to it.  I don't know anyone in my family that can follow a recipe as it is.  Something always needs to be added - butter, another egg, cinnamon, vanilla, some kind of spice or vegetables....ALWAYS SOMETHING!  In fact, some of my family members and myself were just talking about this last weekend.  And yes, we admit it and own up to it.

It's such an easy crock pot recipe.  And it's so full of flavor and so tender.  My kids gobble it up like it's the best thing since the invention of candy.  We never have any leftovers even though it would be great to have some for a sandwich the next day.  I really don't know if that will ever happen, but one can be hopeful!

So here it is.

INGREDIENTS

2 lbs. beef round roast
1/2 cup of red wine (any kind will work)
2 can of cream of mushroom soup
1 packet of Lipton Onion Soup mix (any variation of it; the onion & mushroom one works too)
2 teaspoons of minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 half of a medium sweet onion, sliced
1 6-8 oz. pack of sliced mushrooms


DIRECTIONS

1.  Get all ingredients except the roast and place inside crock pot.  Stir.
2.  Place beef inside crock pot.  Cover and cook on low for 8 hours or on high for 4 hours.
3.  When ready, slice.  Top with mushrooms and onions and some gravy.
4.  Goes great with roasted potatoes (recipe is on my blog as well).

BBQ Spare Ribs

Blog #12

It's been almost a week since I've blogged.  I feel like I should be doing it more but need to find time in my schedule for it.  When I originally started  this blog, I thought one recipe a day shouldn't be hard.  Boy was I wrong.  Between 3 kids, me being a single parent (at the moment), FRG, and trying to stay on top of daily housework, a girl gets busy and gets lost in mass ciaos.  So my revised plan is to get on here at least 2 times a week.  I know that some of you are anxious to see what I will put on here next.  So I thought that this rib recipe would be perfect since I put it on Facebook and got so many comments on it. This was my first time making ribs like this.  I usually use my Grandma Margaret's recipe but I was out of the super secret BBQ sauce.  So I looked up a BBQ sauce recipe, tried it out, didn't like it, revised it, and loved it.  I think from now on, this is how I will be making my ribs.

INGREDIENTS

1 Rack of spare ribs or baby back ribs
Garlic powder, salt, and pepper to season

*You can use your favorite dry rub if you wish! Adds flavor to the beef dripping. 

Sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups brown sugar
1 teaspoon cayenne pepper (more or less)
1/2 cup apple cider vinegar
3/4 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
1 half medium sweet onion, diced or 1 tbsp onion powder
1 teaspoon dry mustard
2 cloves of minced garlic or 1 tsp garlic powder
1/4 cup red wine vinegar or balsamic vinegar
3/4 cup of ribs drippings or 1/2 cup of beef broth

DIRECTIONS

1.  Preheat oven to 350 degrees F.  Place ribs in a shallow pan or baking sheet.  Season with garlic powder, salt and pepper.  Rub all of ribs, front and back.  Cover and cook for 1 hour. Once ribs are done in the oven, save dripping for BBQ sauce.
2.  In a medium sauce pan, combine all ingredients for BBQ sauce.  Mix well.  Cook over medium heat, stirring occasionally, until sauce thickens (about 30-45 mins).
3.  Once sauce is ready, turn on BBQ grill to low heat.  Place rib rack onto heated grill.  Using a sauce brush, brush BBQ sauce onto ribs, turning every 15 minutes and brushing on more sauce or until nicely browned and glazed.  Cook on grill for 1 hour.  (Should turn ribs and brush sauce on each side twice)
4.  Slice and serve with some mashed potatoes and corn on the cob. 

Orange Stir-fry Rice

So, tonight I decided to experiment with dinner.  I had chicken pulled out and I knew that I wanted to use the Con Culantro Y Achiote seasoning (Coriander & Annatto) in my rice.  For those of you wondering what the hell Annatto is, don't worry I had to look it up myself.  Annatto is a derivative of the achiote trees, used to produce a yellow to orange food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery". 


My end product turned out to be a cross between paella and fried rice.  We got introduced to this seasoning by one of Gary's friends, co-worker, chief brother who worked with him at TPU in Great Lakes.  His wife is from Guam and he said that this is how they always make their rice.  I thought that it was so delicious.  So for today's entry, I decided to post this recipe.  I decided it to call it I don't have my friends from Guam so this might already be a Guamanian dish.  Please let me know if it is.  I added a picture of the seasoning so you know what to look for when and if you decide to buy it.  We have found it anywhere Goya products are sold - the commissary, Super WalMart, various Asian markets.  So for now, I'm calling this recipe Orange Stir-fry Rice.  If anyone comes up with a better name or if it already has a name, please share!

INGREDIENTS


5 boneless, skinless chicken breasts or thighs, cubed
2 tablespoons of oil
2 packets of Goya Con Culantro Y Achiote seasoning (I believe 8 comes in a pack)
2 cups of rice
2 cups of water
1 1 lb. bag of frozen stir-fry peppers with onion
Garlic powder, salt, pepper to season


DIRECTIONS


1.  Cook two cups of rice in rice cooker with 1 packet of seasoning and water.  Make sure to stir up seasoning and water before adding your water to your rice.
2.  Put oil into a frying pan with chicken.  Season with seasoning, garlic powder, salt, and pepper.  Once, chicken is cooked, add your stir-fry peppers.  Remove from heat after chicken is cooked until rice is done.
3.  Once rice is done, add rice to chicken and peppers.  Stir until it is completely mixed together.

Broccoli Cole Slaw/ Saimin Salad

Blog # 10

My island people know this recipe as Saimin Salad.  Paula Deen calls it Broccoli Cole Slaw.  My friend Melissa Weaver, who made it at one of their BBQ's in 2008, told me where I could find this great recipe.  I was so happy to have some ( I probably ate half of the bowl), especially since the last time I had it was in 2000 with my Uncle Ron Pritchard (R.I.P) at DDW (Don't Drink the Water) at the Pago Plaza in American Samoa.  I love it because you don't have to cut up cabbage all day long.  It is so much faster with this recipe.  It tastes exactly the same, just less time consuming.  I added a picture of what the packaging looks like that is used in the recipe.

INGREDIENTS


Salad:
1 bags (3-ounce) Ramen Noodle Soup
3/4 stick butter
1/4 cup slivered almonds

1 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store) or regular cole slaw mix
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

3/4 cup canola oil

1/4 cup brown or white sugar

1/4 cup apple cidar vinegar

1 ramen noodle seasoning packet

1 tsp sesame seed oil

DIRECTIONS

1.  Put the ramen noodles in a bag and crush them with a rolling pin.

2.  In a large skillet, melt butter over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). 

3.  Whisk together all the dressing ingredients in a small bowl. 

4.  Place the shredded broccoli/coleslaw into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad just to coat. Toss right before eating. Garnish with chopped onions.

Stuffed Chicken Rolls

Blog # 9

This one is from the side of a Stove Top Stuffing box.  I wish my kids would eat stuffing so I could make it once a week.  I'm a huge fan of this recipe.  It is super delicious.  And other than the pounding that you have to do in the recipe, it is pretty easy to make.

INGREDIENTS

1 6 oz. box of Stove Top Stuffing mix
2 eggs, lightly beaten
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 can condensed cream of chicken soup
1/2 cup milk
1 teaspoon paprika

DIRECTIONS

1.  Combine stuffing mix and 1 cup of water in a large bowl.  Let stand for 5 minutes.  Stir in eggs.  Spread stuffing mixture evenly over chicken breasts, to within 1/2-inch of the outer edges.  Roll up chicken from one short end to enclose stuffing mixture.
2.  Place chicken rolls, seam side down, in 13 x 9-inch baking dish.  Mix soup and milk; pour over chicken.  Sprinkle with paprika.
3.  Bake at 400 degrees F for 30 minutes or until chicken is cooked through.

*  To pound chicken, I found it easy to put chicken in a Ziploc bag one at a time.  It keeps the chicken juice from getting all over your kitchen and is easier with clean up too.  If you don't have a mallet, use a can of veggie or whatever you have in your pantry.  A rolling pin works too.  Roll it across the chicken, putting your weight on it until you get the desired thickness.

* If you have leftover stuffing, put it on top of you chicken before you pour on the soup and paprika.

Muddy Buddies

Blog # 8

This recipe you can find on any box of Chex cereal. It's great for any occasion - snack, potluck, dessert.  It's also a great way use your WIC checks (if you are on it), especially if your kids and you are only into sweet cereals.  I'm sure most of you have this recipe in your recipe box.  It's super easy to make and only takes about 15 minutes to make.

INGREDIENTS

9 cups of Rice Chex, Corn Chex, Chocolate Chex, or Honey Nut Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS

1.  In a large bowl, measure out cereal.  Set aside.
2. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on High for 1 minute; stir.  Microwave about 30 seconds longer or until the mixture can be stirred smooth.  Stir vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour in 2-gallon resealable food storage plastic bag.
3.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Panko Breaded Deep Fried Shrimp

Blog #7

My husband came home for the holidays and brought me home 10 pounds of jumbo tiger prawns from Mississippi.  So this is what we decided to make with about 2 pounds of them one night for dinner.  It was very tasty and had really good flavor. 

INGREDIENTS

1 pound medium shrimp, peeled (tails left on) and deveined
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying

DIRECTIONS

1.  Place the shrimp in a medium bowl and season with salt, pepper, and garlic powder and mix.  In a small bowl, stir together the flour and paprika.  Place eggs into a separate bowl and finally place the panko crumbs into another bowl.
2.  Heat the oil in a deep fryer or skillet to 375 degrees F.  Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat.  Fry a few at a time until golden brown.  This should take no longer than 5-7 minutes (depending on the size of your shrimp).  Remove and drain on paper towels before serving.

Mochiko Chicken

Blog #6

Ever since I lived in Hawai'i, Mochiko Chicken as been a favorite of mine.  It is so easy to make and my children love it.  It is a great dish for lunch, dinner, or for a party platter.  The preparation time is close to nothing, but it does need to refrigerate for at least 8 hours.  I usually make it the day before.

INGREDIENTS

5 pounds of boneless skinless chicken breast, cut in strips
1 cup of white rice flour (mochiko flour)
1/3 cup cornstarch
1 cup soy sauce
1/2 tablespoon salt
3/4 cup of white sugar
1 cup chopped green onion
6 cloves minced garlic
1 teaspoon cayenne pepper
5 eggs
oil for frying

DIRECTIONS

1.  In a large bowl, combine flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper, and eggs. Mix well.  Add chicken and marinate for 8-24 hours, refrigerated.
2.  Remove from refrigerator, deep fry and serve.

Gingered Steak

Blog #5

This recipe has become a favorite of mine and my family.  I got this recipe from http://www.allrecipes.com/ about 2 years ago and have been making it since then at least once a month.  I've also used the marinade for steak kabobs cutting up onions, bell peppers, zucchini, and using grape or cherry tomatoes and whole button mushrooms and putting them on skewers. I always serve it with some white sticky rice. 

INGREDIENTS

1/2 cup of soy sauce
2 tablespoons of brown sugar
2 tablespoons of Worcestershire sauce
1 tablespoon of lemon juice
1/2 teaspoon of minced ginger
1 clove of minced garlic (1/2 teaspoon from the jar)
1 pound of skirt or flank steak

DIRECTIONS

1.  In a bowl, combine soy sauce, brown sugar, Worcestershire sauce, lemon juice, ginger, and garlic.  Pour into a resealable container or Ziploc bag; add steak.  Marinade for 4-8 hours.
2. Grill steak on medium heat for 5-7 minutes on each side. This will bring your steak to about medium well to well done depending on the thickness of the steak.
3.  Slice and serve with your favorite vegetable(s) and rice.

Fish Cake Dip

Blog #4

I'm sure some of you are thinking to yourselves "What in the world?"  But don't knock it til you try it!  The best part about this recipe, is there is only 4 ingredients.  SUPER EASY! Fish cake, also known as kamaboko, is usually in your bowl of saimin.  You know the Kim Chee bowls or the Hot bowls that you can get just about anywhere in the world in any grocery store.  Fish cake is usually circular, a half moon, or rectanglar shape with a white center and pink around it.  If you've ever had a saimin from L & L's, then you should know what it is.  I added this picture to show all of you what a red kamaboko or fish cake looks like whole.

You can find it pretty much anywhere in Hawai'i and at any Asian market in the rest of the US.  Trust me, I found some in Illinois and there is all of 2 Asian markets there.  But what is kamaboko?  Kamaboko is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm. Is it fishy?  Absolutely not! Just make sure you give this dip a try.  And if you are not comfortable calling it "fish cake dip"  then call it "kamaboko dip" or just tell everyone it's "crab dip" to save yourself the trouble of having to explain it over and over and over again what the hell it is and it will look like crab since it is pink and white just like imitation crab.

I got this recipe from Tasanee's dad's sister's friend many years ago.  I can't remember her name to save my life but she was a beautiful local girl who lived in Ewa Beach.  Her husband was this big macho man who worked at the Halawa prison.  They were always very nice and I enjoyed going to their house and trying new food.

INGREDIENTS

1 red fish cake loaf
5-7 strings of green onion
2-4 tablespoons of mayonnaise
1 box of Ritz crackers

DIRECTIONS

1.  Dice up fish cake.  It helps to use a food processor (so much easier). Place in a medium size mixing bowl.
2.  Finely cut up green onion and place in mixing bowl with fish cake.
3.  Add 2 tablespoon of mayo and stir.  You want the same consistency as tuna salad or egg salad.  So add another tablespoon or 2 of mayo if needed.
4.  Chill and serve with ritz crackers.

I hope that you all will give it a try.  My aunt and cousin told me once that they didn't like fish cake and I told them that the fish cake dip I make will definitely make them like fish cake.  And it did.  I mean they won't eat it in the bowl of saimin but they sure can eat some fish cake dip.  Make sure to leave comments on this one for me.  I really want to hear what you all have to say about it when and if you try it, whether it is a positive or negative comment.

Fresh Squeezed Lemonade

Blog #3

I'm sure some if not most of you already make lemonade, but there are a few that would love to make some delicious thirst quenching lemonade.  I have been using this recipe for years and this one is all my own.  Sure, it is the same simple ingredients and I'm sure one of you makes it the exact way I do.  And if you do, then you know we make some good lemonade. ;) It's a little tart and not too sweet. It's the perfect mix of sweet and sour.   This recipe will give you 1 gallon size pitcher full so make sure you have it available.  I wanted to give a shout out to my friend Christina Schoenhofen for giving me these huge lemons that she got from her friends Molly and Phil Lovell. So when life gives you lemons, make some of Cheryl's lemonade!!!!!

INGREDIENTS:

2 cups of freshly squeezed lemon juice (around 10-15 small lemons)
1-2 cups of sugar
water to fill the rest of the 1 gallon size pitcher

DIRECTIONS:

1.  Take your 2 cups of lemon juice and pour into 1 gallon size pitcher.  Fill the pitcher with water til 1 inch from the top.  You don't want it to overflow once you put the sugar in.

2.  Take a cup of sugar or sugar substitute (I don't use it.) and pour into pitcher.  Mix well and taste.  If it's too sour for you then add more sugar in 1/4 cup increments until it reaches your liking.  (I'm sure you will end up with 2 cups of sugar in the pitcher.) 

3.  Now get yourself a glass.  Put some ice in there.  Fill to the top with your lemonade.  Enjoy!

Deep Fried Mushrooms

Blog #2

This recipe I found on http://www.allrecipes.com/.  I use to use this packet from the commissary where you just had to add water, but for some reason, they stopped selling it there and haven't found it anywhere else.

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon black pepper
1 egg
1 cup of water
1 pound of mushrooms
2 cups of oil for frying

DIRECTIONS:

1.  In a medium bowl, stir together flour, water, egg, garlic salt, and pepper until smooth.  Batter will seem a little soupy, but that's how it should be.

2.  Heat oil in a large skillet or pot over medium-high heat.  Even better, if you own a deep fryer! Test to see if oil is hot by frying a drop of batter.  If it sizzles and floats to the top, the oil is ready.

3.  Dip mushrooms into the batter and then place in the hot oil.  Fry a few at a time so they are not crowded.  Cook until golden brown, about 3-5 minutes.  Remove from oil with a slotted spoon or tongs and drain on paper towels.

*You can serve them with a side of ranch dipping sauce or dress it up by mixing the mushrooms in your favorite sauce straight out of the fryer.  Personally, I like to mix them in Buffalo Wild Wings Mango Habanero sauce and serve them with a side of ranch, an idea I got from Robert Bowles (my cousin's husband) and now an all-time favorite of my uncle Sam Gadalla.

*Make sure you cook them right before chow time.  These mushrooms don't last long and just like all things fried, the "crunchy" disappears after it sits out too long!