Category Archives: Really Ono Food

It’s Aloha Friday, No Work Til Tuesday, Well At Least In Hawaii!

That’s right, in Hawaii, today has been designated a holiday, so no work til Tuesday brah!!

So live it up!

Have a terrific Bento Box lunch at Gyotaku Japanese Restaurant (we went to the one in Aikahi, but it’s closed now, dang it!). HEH! This is mine, go get your own!

ALOHA!

Happy Aloha Friday Ono Kine Grindz!

This Aloha Friday, I’m dreaming of Rice Cake and Baked Manapua back home at Chun Wah Kam Noddle Factory in Honolulu Hawaii.

ENJOY YOUR WEEKEND!

A Thank You Gift From Back Home

A couple of weeks ago we had our very first house guests; we were so thrilled to have long time friends from Hawaii come to stay with us.  It was for just one night, but we all had a great time.  DH and I showed them around our new town and we even took them house-hunting.  They are considering buying a home here and living in Arizona part time, that would be AWESOME!

A few days ago, this arrived

Oh my gravy all over my two scoop rice (that’s OMG in my world)!!

A goodie box from Hawaii, how’s that?  That was so sweet and considerate of them to remember all of the local kine grindz that we like.  And can you see on the box itself, “Aloha from Hawaii”, perfect!

Mahalo Aki & Leah, come back soon!

Triple Chocolate Half-Sized Bundt® Cakes, One To Eat and One to Share

I love Bundt® cakes!  For the most part, they’re moist and tasty.  I even have more than one type of Bundt® pan, with another one on its way.

I saw a recipe somewhere for Chocolate Bundtlettes, heh, I have a pan like that!

But as I thought about the recipe, I figured I could one up that!  I’ll make the cake in my Half-sized Bundt® pans and then guild the lily farther.

 

Triple Chocolate Bundt® with a Deluxe Ganache Frosting

1 box Devil’s Food Cake Mix

1 box Instant Chocolate Pudding (the small one)

1 1/3 C. Vegetable Oil

4 Eggs

½ C. warm Water

1 C. Sour Cream

1 C. Chocolate Chips

Preheat the oven to 350⁰

In a Stand Mixer or using a Hand Mixer, combine all of the ingredients until smooth, excluding the Chocolate chips, stir those in last.  The batter with be like thick pudding.  Using a Baking Spray, grease the two Half-sized Bundt® pans; immediately pour the batter evenly between the two pans (I use a scale to be accurate).  Bake for 20-30 minutes, until a cake tester comes out clean.

Place the cakes on a cooling rack and set aside until completely cooled and then turn them out (I run a disposable plastic knife around the edge of the pan first) on to the rack, fitted in a sheet pan.

Now comes the fun part, frosting and decorating those two cuties!

I wanted a bumped up Ganache Frosting, so I kinda winged it.

Deluxe Ganache Frosting

1 C. Chocolate Chips

1 C. Half and Half (or Cream, we use ½ & ½ in our coffee)

½ C. Shredded Sweetened Coconut

½ C. Chopped Pecans

In a glass bowl, heat the ½ & ½  in the microwave for 30 seconds or so, just til hot but not boiling.  Add the Chocolate Chips and stir gently until all of the Chocolate is melted.  You might need to “nuke” it again for a few seconds.

Pour the still warm Ganache over the two cakes; sprinkle the Coconut and Pecans into the Ganache, pressing very lightly in so that they stick.

Slice and enjoy with a cup of coffee or a big glass of cold milk.

I took one of the cakes to our next door neighbors and put the other one into our Covered Cake Plate.

It should keep for 4-5 days, that is if you don’t devour it!

ENJOY!

More Lemons, Meyer Lemon Bars

I think my brain is stuck on Lemons just now…

Meyer Lemon Bars

For the crust:

1 ¼ C. All purpose Flour

½ C. Powdered Sugar

1 Tbsp. Corn Starch

½ C. softened Unsalted Butter

For the filling:

3 Eggs

1 ½ C. Granulated Sugar

The zest of 1 Meyer Lemon

½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)

½ C. All purpose Flour

Extra Powdered Sugar to dust the tops later

Preheat the oven to 350⁰

Line an 8×8 square pan with parchment paper.

Super easy crust for Meyer Lemon Bars

I almost forgot to remove the Alligator Clips before I put this in the oven 😀

In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).

Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.

Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.

Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.

Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!

*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers.  I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.

ENJOY!

Mac Nut Shortbread Cookies Again For Mom

A little whiles back, I made Macadamia Nut Shortbread Cookies for my Mother.  Well, I did it again! These are a favorite at Mom’s house as well as our own.

This round, I made the cookie log a bit larger (about 2″ X 3″ or so, too big in my opinion though), which means more chocolate too!  They freeze beautifully for an additional coupla dozen cookies later on down the road.  I mean, if you’ve got the cookie dough all put together, just slice n’ bake what you can eat in the next few days and save the rest.

ENJOY!

 

Hawaiian-Style Lunch For Two At Home In The Middle Of The Desert

Yup, that’s right.

My husband made a request the other day, he said that he was really ono (hungry for) for some Poke and Sushi.  Well, I was out and about and stopped into my favorite green grocer.  HEH! They’ve got a Sushi Counter, ya know the kind were they make it right in front of you to take home, complete with Wasabi, Pickled Ginger and a small packet of Shoyu (they had chopsticks and forks too 😉 ).

Also in the fresh fish case they had Ahi fillets, CHEAP…I love this place.

DING DING DING!!!  LUNCH!  YUM!

When I got home, I made up a batch of Shoyu Ahi Poke with a beautiful half pound Ahi steak and served that with the Unagi (Fresh Water Eel) Nigiri Sushi.

What a treat!