Do you like my Spanish? Look at me whipping it out...We eat Mexican a ton here in good old Hawaii. Not alot of Mexican restaurants to choose from here, so I get my fix several times a week at home. I love the fresh element that pico de gallo adds to tacos, burritos, tostadas, salads or even quesadillas. The question is why make separate guacamole and pico de gallo? Why not combine the two and save some time? Plus, since avocados are so expensive, you actually don't need as much avocado as you would if you were making a full side of guacamole. If you don't have the jarred salsa, add a few dashes of any kind of hot sauce, but make sure you season really well with salt and pepper. Love this!
Pico De Gallo con Avocado
1/4 c. onion, minced
2 tomatoes, chopped
1 avocado, chopped
1/3 c or 1/3 bunch of cilantro, chopped
Juice of half of a lemon
1/4 c jarred salsa (like Pace Picante)
Salt and pepper to taste
Mix all ingredients together well. Check for seasoning, and season with salt according to your liking.
This is a wonderful slaw type salad that I have been making once a week for my family. I guess the reason why I have been making it so frequently is because my kids devour this slaw, and ask for more. What kid wants more salad? Seriously. I also like it because it is inexpensive, and easy to throw together as a side. It is very, very easy. The dressing is actually made from my recipe for Amazing Asian Dressing, so there is definitely an Asian flair. I half the dressing if I use only half of the head of cabbage. Keep in mind that you could throw ANY type of veggie in this salad. Sugar snap peas, bite size broccoli, carrots, zucchini, cilantro etc. The recipe that I have listed is what I usually have on hand, but be creative and add your own spin to this one. I like to serve this with Spam Musubi (if you live in Hawaii you know what this is) or grilled chicken and rice. The rice soaks up the dressing and it is delish.
Napa Cabbage Slaw
1 head of Napa cabbage, sliced thinly
1/2 onion, cut in half and sliced thinly
1 red bell pepper, sliced thinly
1 more tbs. of mayo added to the dressing
1 recipe for Amazing Asian Dressing (click on title for the recipe)
Combine all ingredients together, and let sit for 15 or so minutes in the fridge. If you want a little more salt, add some soy to your desired taste.
I think I have about 3 recipes now for sugar cookies on the blog. What can I say, I love a good cookie! Each one has their purpose, and this one has a great texture that is chewy and flavorful. I was hesitant about putting cream cheese into the cookie batter, but that must be the ingredient that gives the cookie a chewy texture. You could add lemon zest, orange zest, almond extract or whatever other flavoring to these cookies. These cookies are sweet enough so no frosting is necessary.
Chewy Sugar Cookies
2 1/4 c flour 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 1/2 c sugar (plus more for rolling dough in) 2 oz cream cheese 6 tbs butter, melted 1/3 c oil 1 egg 1 tbs milk 2 tsp vanilla
Preheat oven to 325 degrees. Place cream cheese and sugar in a large bowl. Pour melted, warm butter into bowl and mix well until cream cheese and sugar are incoporated. Add vanilla, milk and egg, mix well. Add oil, and mix until combined. In a separate bowl sift together flour, baking soda, baking powder and salt together. Add dry ingredients to the wet ingredients and stir until combined. Roll dough into 1 1/2 inch balls, and then roll into sugar. Place on an ungreased baking sheet, and slightly flatten with the bottom of a cup. Bake for 11 minutes. DO NOT over bake. These cookies should just barley be golden on the bottoms. Let sit for 2-3 minutes before removing from the pan.
This recipe is in my husbands words, "super good". You will no longer have to go to a Chinese restaurant to have sweet and sour chicken. I like Chinese food alot, but it is very difficult for me to replicate dishes that you would get @ a place say like Pick up Sticks. This recipe really delivers on flavor, texture, and ease. I tell the kids its candy chicken, and of course they are very willing to partake. I have not experimented with too many vegetables. I usually just put pineapple and onion in with the chicken. Traditionally there are green bell peppers added to the mix. So, play around with this one, and add what you like. White or brown rice is a MUST. Recipe adapted from here
Sweet and Sour Chicken
3-4 boneless skinless chicken breast, cubed into bite sized chunks salt and pepper 1 c cornstarch 2 eggs, beaten 1/4 c oil
Sauce: 1/2 c + 2 tbs sugar 4 tbs ketchup 1/2 c vinegar 3 tbs soy sauce 1 tsp garlic salt 1 tsp garlic powder
Preheat oven to 400 degrees. Heat oil in a large skillet over medium high. Season chicken chunks liberally with salt and pepper. Dredge chicken into cornstarch, and then egg. Add to oil and fry until brown and crispy on both sides. This will need to be done in a couple of batches. (Chicken does not need to be fully cooked through, as it will finish cooking in the oven). Using a slotted spoon remove chicken and place into a 9x13 dish. Mix together all the sauce ingredients. Pour over chicken, and add whatever vegetables/pineapple you want. Mix together in the dish, and put into the oven. Bake for 20-30 minutes, stirring every 10 minutes to coat well. Serve over hot cooked rice.
This recipe is TDF. I know, I know, I say that alot, but it is TRUE! A couple of weeks ago, my sister Lana came to visit me in Hawaii. We went to a crepe restaurant, and ordered a dessert crepe that had bananas, coconut syrup, and macadamia nuts inside. My sister Lana had to get some of that coconut syrup to go with banana pancakes! But, she didn't check a bag, so there was no way of getting the coconut syrup home with her to California. So, if you don't live in Hawaii, and your grocery store does not sell coconut syrup, order it online here. It is absolutely to die for! As for the banana pancakes, this recipe is simply amazing. The texture is perfect, and the flavor of the syrup and the pancakes is the perfect combination. They are so flavorful, and loaded with flavor, you don't even need butter on top of the pancakes. It really is something special. (P.S. - You may be able to make your own coconut syrup, there may be some recipes online somewhere.)
Banana Pancakes with Coconut Syrup
4 tbs melted butter 1 1/2 c flour 4-5 tbs sugar 2 1/2 tsp baking powder 1/4 tsp salt 1 banana, mashed (the more ripe, the better) 1 c milk 2 eggs 1/2 tsp vanilla
In a bowl, combine dry ingredients. In another bowl, combine mashed banana and eggs, whip them together. Add milk, and vanilla, mix well. Pour wet ingredients into dry ingredients along with melted butter, stir just until combined, do not over mix. Using a 1/4 measuring cup, cook pancakes on a non-stick griddle. Flip pancakes when bubbles form. Serve with coconut syrup. (Makes about 16-18 pancakes) Garnish with macadamia nuts and more bananas for a special touch.
