Meatless Quesadilla For Lunch

I was hunting around the kitchen for a different sort of dish for lunch for myself. I found about a half a cup of canned Black Beans that I had stashed in the deep freeze, along with some Trader Joe’s Fire Roasted Corn, Hatch Green Chiles and some Flour Tortillas from my local Carniceria.

A Meatless Quesadilla!


I’m thinkin’ y’all don’t need a recipe per se for this dish, but for those of use who do …

Auntie Doni’s Meatless Quesadilla

2 large Flour Tortillas (our’s are about 9inches or so)
1/2 C. canned Black Beans, rinsed and drained well
1/2 C. frozen Trader Joe’s Fire Roasted Corn, thawed & drained (or any one you have on hand)
1/4 C. Green Chiles, chopped and drained well
1/2 – 3/4 C. Sharp Cheddar Cheese, shredded (you choose what you like)

In a dry 10 inch skillet, heat over medium-high until it’s good and hot.
Place one of the Tortillas in the pan, cover with the rest of the ingredients, starting and ending with the Cheese.
Place the second Tortillas over it all, pressing it down gently with a spatula.
Once the Cheese starts to melt on the bottom, carefully flip and toast the other side.
Remove to a cutting board and slice into either 6 or 8 pieces.
Plate and serve with your choice of toppings, or not. I just used more Cheese, `cuz there’s never too much Cheese for me! I would have loved some sliced Avocado, Sour Cream and Salsa 

I think next time I make myself a Quesadilla, I’m going to use this:


along with some shredded Chicken 

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

More Copycat Zippy’s Macaroni Salad

I’m just over the Moon!

Back in 2013 I posted the first of two installments of my Copycat Zippy’s Macaroni Salad.

https://mykitcheninthemiddleofthedes…acaroni-salad/

If you’re from Hawaii, or you’ve been there and eaten at Zippy’s Restaurant, then you know! That is some of the best Mac Salad you’ll ever have, IMHO anyways.

Having retired and moved away from Hawaii back in 2007  I was on a quest to recreate this dish, along with many others. It has taken me YEARS to get it, but I think it’s there.

So why am I excited you may ask … well, two folks who “follow” me have read my posts and made their own Copycat Zippy’s Macaroni Salad for themselves!!!! 

Back in 2017, Krystle from Pictures & Plane Tickets, one of my original blog followers and fellow blogger, sent me an email with the photo above.

Big Mahalo Krystle!

The second response that I’ve received to let me know that another follower from a different Social Media Group that I am a member of, also tried it!  She made this rendition of my recipe AND is even interested in making it again, with my added twist of the Tuna and chopped Black Olives 

I love to make maybe half of the Mac Salad this was for a quick lunch!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Back Home In Hawaii ~ May 2019 ~ Part 2

Ya know when you go on a trip and you want to buy EVERYTHING to bring home? 

Yeah, NO!!

One must use restraint and NOT try to over do it!

I always pack a large, collapsible bag that I can jam all of our clothes in and then all the stuff  that I buy to bring back goes into the suitcase. This trip was no exception.

I had a bunch of frozen foods too, the usual suspects, S&S Saimin, Portuguese Sausage, etc… but forgot to take photos.

Now here’s the rub of this trip …


My husband has had his eye on this beautiful Koa Wood replica of the main Hawaiian Islands, FOR YEARS!


I had bought a hard-sided suitcase, small enough to take as a Carry-On, but large enough to pack-up fragile items to take back from Hawaii.


And that’s what blew out DH’s left bicep !!!

I had wrapped each ‘Island’ in Bubble-Wrap and very carefully packed these in the Carry-On bag, that we stashed in the overhead bin, for the Airplane ride back to Arizona.
It was easy going up, it was the trying to wrangle it back down that was the problem.

So ends this installment of our trip, but do please stay tuned as I continue through, backwards

… and if you could, hit that ‘like’ button if you like what you’re reading, leave a comment below maybe just to say ALOHA and subscribe to my blog to get an email when a new post has been uploaded.

MAHALO!

Never Have I Ever Made ~ #4 … Chocolate Truffles

I am one of those odd folks, who really does not care for Chocolate all that much 

I saw this recipe on Pinterest for Truffles made with Dove Promises!
I thought, what the heck, let’s try this.

We’ve been invited for a Couples Board Game Night, and you know me, I always take a snack for the entire class 

 

Basic Chocolate Truffles

9 oz. Dove Promises, unwrapped
1/3 C. Heavy Cream (sometimes it’s called Whipping Cream)
1 tsp. Vanilla Extract (or a nice liquor is nice too, like Kahlua)

Combine the Chocolate Candies and Cream in a small saucepan and heat over medium-low, stirring constantly, until the Chocolate is fully melted.
Remove from the heat and whisk in the Vanilla, keep whisking til you have a smooth texture.
Cover the surface of the Chocolate with plastic wrap and refrigerate for 2-3 hours or until firm.
Using a small disher, scoop out little balls onto a parchment lined sheet pan.
Roll each Truffle in the palms of your hands, gloves are very helpful here!

 

Set out in small plates, whatever types of coatings that you want to roll your Truffles in.
Once coated, refrigerate covered until you’re ready to serve.
These will keep in an air-tight container in the `fridge for about two weeks.
Or freeze them in a zip-top bag for up to three months.

So there’s chopped & toasted Macadamia Nut rolled Truffles, toasted Coconut Flakes and Health Bar Chips… our hostess is a self proclaimed “Chocolate aficionado” as she says 

This tray was history in no time flat! 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Back Home In Hawaii ~ May 2019 ~ Part 1

Geez, ya know what? It just dawned on me that we never talked about our trip back home to Oahu!  That was almost two years ago 

So let’s back this awfully strange train that we’ve been on ever since and start from the ending of our trip and work our way backwards. 

You’ll remember I posted that I had been absent for a time back then because my Dearest Husband had gotten injured, this was as we were dis-embarking our flight back to Arizona.

https://mykitcheninthemiddleofthedes…e-to-chat-but/

Yeah, so …  moving … backwards

Whenever we do fly back from Hawaii, we make our last stop before hitting the airport, ZIPPY’S!!!!

I need that last hit, because we won’t be having this again very soon

Sorry, I couldn’t wait to start eating!

I got us each a Zip Pac® for our on-board lunch (sorry Hawaiian Airlines, I don’t care for your free meals very much) and as the drink cart came past us I ordered a locally brewed Beer that our friend had introduced me to on this trip … Maui Brewing Co.’s Bikini Blonde
YUM!

That was ONO (that’s delicious in Hawaiian) !!!!
So that was the end of our trip, but do please stay tuned as I continue through, backwards

… and if you could, hit that ‘like’  button if you like what you’re reading, leave a comment below maybe just to say ALOHA and subscribe to my blog to get an email when a new post has been uploaded.

MAHALO!

What’s Your Travel Bucket List Look Like?

So we started to talk about our Travel Bucket List and I was thinking that this would make for a great
conversation!

It all started when I saw this, somewhere, I forget where :

I started marking off where I had been already:

… and tops on our future  travel bucket list is Horseshoe Bend!  It’s not very far from our house, so we’ve already got a plan ready to GOOOOOOOOO!

How’s about you?
Where would you like to go?
And it really doesn’t need to be in the US,
why not think global?

Of course this conversation is purely for entertainment sake.
In today’s World, we’re not going anywhere for a while 
but it’s fun to dream, isn’t it? 

… and if you could, hit that like button if you like what you’re reading, leave a comment below maybe just to say ALOHA and subscribe to my blog to get an email when a new post has been uploaded.

MAHALO!

Never Have I Ever Made ~ #3 … Chili Tater Tots

REALLY!

I’d seen this many times, not only on menus but also the homemade versions on Pinterest. I had found a single-serve packet of my Paniolo Chili  in the Deep Freeze and was thinking of this atop a Baked Potato, but I didn’t have one.

(No, we’re not going to use the masher today, this is a file photo of the Tots)

What I did have was some Trader Joe’s Potato Tots!

DING!

Twenty minutes later, give or take, with some add-ons like shredded Sharp Cheddar Cheese and chopped Sweet White Onion (dang it, I forgot the Sour Cream! ) … we’ve got a hot lunch!!

I’m going to call this dish my Paniolo Chili Tots 

Remember now, a recipe is simply someone else’s idea, you take it and make it your own.

Cook for your family!

oh, and spread some ALOHA today!

 

*** side note: I’m having fun with these ‘series’ blog posts, can ya tell?

 

Another Food As Gifts Idea

I had 4 Hoagie Rolls, that weren’t really that great,
and I forgot about them in the pantry … they went stale 

** note to self: don’t EVER buy rolls at Safeway again 

So I ground them up pretty fine in the Food Processor,
spread them out on sheet pans, toasted them in a low oven for about 5
minutes, PLAIN, no seasonings.  I do this with any leftover, stale white bread.  Do you know how much those blue cans of Dried Bread Crumbs cost?  Rather than throw out old bread, make bread crumbs and stash them in the freezer 💡

I let them cool and packaged them all pretty like
for my Neighborhood Gal Pals. They’re in zip-top
baggies in those embellished brown paper
lunch sacks, I gotta craft it up 

I went plain so that the recipient could flavor them
as they wish for the intended recipe.

Food as gifts, for free!
Share the Aloha

My Instant Pot® Go-Around #8

I got two Instant Pot® accessories that I’ve been wanting to try,
but haven’t had the time until now.

I also did a bunch of research on Cheesecakes in the Instant Pot®
World. I found this recipe, a bit involved, very OCD about it, but …
So I took a very deep breath and dove in.

I made the crust with the option of adding Flour, for a crisper/firmer crust.
Meh, I don’t think I’d do that again … too crumble-y for us.
I also didn’t care for the color of this cake. I’ve been using Bakers Extract for awhile now, ever since the price of Vanilla Extract went through the roof! I think that’s the issue there, so …
But the flavor is quite nice and it does make a smaller cake, especially for just us two (I’m not sharing btw).

In conclusion: I’m stickin’ with my girl Martha and using her recipe!

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

Hawaii-Style Chopped Steak

This post is another one of those, ‘I don’t want to forget this recipe’ entries.  It’s so ONO (delicious in Hawaiian).

I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you’ll find those differences
posted below in red ink.
It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip,
Sirloin or Skirt.

 

Chopped Steak

“Favorite Island Cookery Book IV” Honpa Hongwanji Hawaii Betsuin (1985)

1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced

1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth

» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)

 

 

Combine seasoning ingredients. Add beef and marinate 20 minutes.

Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)

Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.

Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for).

Remember, a recipe is simply someone else’s idea,
take it and make it your own. 

Cook for your family !