Never Have I Ever Made ~ #2 … Spam® Katsu

I saw this idea on Pinterest and it really struck a cord for me. Being from Hawaii, we do love our Spam® and I thought that we’d try it a different way.

 

Auntie Doni’s Spam® Katsu

serves 3-4

1 can Spam®, cut into 6 slices
1 Egg, beaten well
1/2 C. Flour (I used Rice Flour, just `cuz)
1/2 – 1 C. Panko Crumbs
Approx. 2 C. Vegetable Oil

Set up a “breading station” as you would for any other recipe:
2 plates, one for the Flour and 1 for the Panko (I use paper plates here);
a shallow bowl for the beaten Egg.
Bread as usual, Flour-Egg-Crumbs, I like to really press the Panko into the Spam® for a super crunch. Set a-side on a rimmed baking sheet with a rack inserted into it to firm up the crust.
Heat a large Fry Pan over medium-high heat (about 350°) with the Oil in it.
Set a-side another rimmed baking sheet with a rack inserted to drain the cooked Spam® Katsu.
Shallow fry each Spam® cutlet until GBD (golden brown and delicious ); place the finished product on that clean rack.

I served our Spam® Katsu along side some Fried Saimin and  since I had that pan of hot Oil, some Chicken Katsu as well.

If you want to, a final flourish of chopped Green Onions makes for a pretty presentation.

Some folks like to put a Katsu Sauce over their cutlets, we like ours naked
But if you like, try this …

Easy Katsu Sauce

makes about 1/2 Cup

1/4 C. Ketchup
1/4 C. Worcestershire Sauce
2 tsp. Soy Sauce
1 tsp. Sugar

Combine well and refrigerate in a covered container, like a Mason Jar. There’s so many ways to make this Sauce, you choose.

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

Cook for your Family!

 

… 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!

Stuffing Casserole Ala Grandma Eva

My Paternal-Grandmother wasn’t too much in to cooking, but man, she made a kick-butt Stuffing Casserole. She ordered her Turkey for the Holidays from a local restaurant, already roasted, so she would make her own Stuffing in a very large Casserole dish, that she baked-off in the oven.

It was unique in that she used Portuguese Sausage or Linguica in it. 
Gram never wrote that recipe down, because she just eyeballed it, so I had to figure this one out on my own.

Usually, I bring my stash of Portuguese Sausage back from Hawaii in my suitcase, but since we could not get there this year, I had to hustle.

I was poking around this past Summer in the supermarket and found this!! Can I tell you guys that I was doing a dance in the aisle … could this be like the ‘real’ stuff?   Let’s try it first.

YUP! That’ll work 

Auntie Doni’s Stuffing Casserole Ala Grandma Eva

serves 8

6 + Tbsp. Butter
1/2 C. Onions, chopped
1/2 C. Celery, chopped
2 pkgs. Garlic & Herb Croutons, crumbled to Pea-size
1 C. Dried Cranberries, chopped
2 Tbsp. Sage (fresh or freeze-dried is fine), minced
1 tsp. fresh Thyme, minced
1 tsp. Kosher Salt
1 tsp. freshly ground Black Pepper
1-2 C. Turkey Stock (I use Trader Joe’s-it’s seasonal, so stock up)
1 Portuguese Sausage (or Linguica), chopped, sautéed and drained well

Pre-heat the oven to 350°F.
In a medium sized pan, melt the Butter; sauté the Onions and Celery just until tender.
In a large bowl, combine everything but the Stock.
Slowly add in not quite a cup of the Stock, fold gently. At this point is that wet enough for you? If not keep adding more Stock to your liking (we don’t like it too mushy, so I might pour in about a cup).

Butter a 2 quart Casserole dish; add the Stuffing mixture and cover.
Bake for 15 minutes; uncover and bake for an additional 10 minutes.

 

Fluff with a fork and serve.

Now, what to do with all of this leftover Stuffing?

Make Stuffin’ Muffin’s:
Spray a Muffin tin and pack in that leftover goodness. Stash the entire tin in the freezer until firm. Pop out each Muffin’ and place into a zip-top freezer bag. Mark the date and content and back into the deep freeze it goes for later…

This makes my favorite breakfast. Defrost a Muffin’, heat it up in the micro and top one with a fried Egg

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

Cook for your family!

Where Have You Been And Started To Sing … ? ~ Part 4

 

I took this photograph May of 2019, on one of our last days back home in Honolulu Hawaii. The Sun was just going down and the colors grabbed me and chocked me up.

With tears rolling silently down my cheeks I sang …

 

Aloha Oe

 

Who would have known at the time that I probably will never return.

It’s been a very difficult year for everyone, but Hawaii has been hit extra hard and I’m certain that we won’t be able to go home again for a very, very long time.

“… one fond embrace, until we meet again.”

Hawaii-Style Beef Stew, My Way

*** Before we get started, I just wanted to say TODAY
marks my blog’s 8th birthday 
I’m very excited as well that my blog also JUST
received it’s 100,000 hit!!! 

____________________________________________________________________________________

 

Once again, I’m posting this recipe mostly for myself. I don’t make this dish very often and can never remember how I did it the last time that came out so dang ONO !! 
I refer back to my blog often for not only inspiration, but the “how to” sometimes.

 

Hawaii-Style Beef Stew, My Way

6-8 servings

2 lbs. boneless Chuck Roast or Stew Meat, 1-1 1/2″ diced & patted dry (I buy Chuck Blade when it goes on sale, butcher it and freeze it for later use )
2 Tbsp. Vegetable Oil
1/2 large Sweet Onion, 1/2″ dice, divided (I use Maui or Vidalia Onions)
1 Tbsp. Tomato Paste
3 Tbsp. Flour
1 Bay Leaf
2-3 Qts. Beef Broth
1 1/2 C. Carrots, 1/2 ” dice
1 1/2 C. Celery, 1/2″ dice
1 15 oz. can Diced Tomatoes (I use Petite/No Salt Added)
1 large Russet Potato, 1/2 ” dice
S&P to taste
Approx. 2 Tbsp. Wondra Flour + Water for a thickening Slurry

In a large Dutch Oven over medium-high, heat the Oil and brown the Meat in batches. Set aside on a plate.
Add about 1/3 of your chopped Onions and sauté for about 2 minutes.
Add the Tomato Paste and stir for about 2 minutes.
Add the Flour and again, stir for about 2 minutes.
Add back in the Meat along with any accumulated juices and the Bay Leaf; about 2 quarts of broth, enough to just cover the Meat. Cover, bring to a boil and reduce the heat to simmer for 2 hours or until the Meat is just tender.
Add the Potatoes, Carrots and Celery and simmer until the Potato is fork-tender. You might need to add more Beef Broth, so keep an eye on it. You want a good ratio of goodies to gravy !!!

Taste for seasoning.
Thicken the now GORGEOUS broth with your Slurry to your desired consistency.

Stews (as well as Soups) taste better the next day.

In Hawaii, we like our Stew And Rice, and say it as one word 

Who doesn’t adore Gravy and Rice?   I always make lots of Gravy!

But you serve your Hawaii-Style Beef Stew how your family enjoys.

Cook For Your Family !!

Hauoli Makahiki Hou! Happy New Year!!

Here’s to a great New Year!

CHEERS EVERYONE!

Mele Kalikimaka! Merry Christmas!

This year, we are not able to spend Christmas with my Mother in California and we all know why

But I can look back on the photos that we took of our time all together.

I don’t think I’ll make quite as many dishes this year to snack on, but I know that it’ll be delicious.

Enjoy Each Other’s Company!

Hawaii-Style Portuguese Bean Soup, My Way

I’m posting this recipe mostly for myself. I don’t make this Soup very often and can never remember how I did it! 

 

But now that I can find Linguica here In The Middle Of The Desert, I’ll be making this much more often … we really like this Soup.

Hawaii-Style Portuguese Bean Soup, My Way

6 servings

8oz. Portuguese Sausage, diced (I can find Silva Brand; use approx. 1 1/3 Sausage)
Approx. 1 C. cooked Ham Hock Meat
1 qt. Ham Stock + 2 C. Water (use the diced Tomato can)
1 Garlic clove, minced
1 1/2 C. Onion, diced
1 1/2 C. Carrots, 1/2″ diced
1 1/2 C. Celery, 1/2″ diced
1 Tbsp. Tomato Paste
1 15 oz. can diced Tomatoes
1 large Russet Potato, 1/2″ diced
1 15 oz. can Kidney Beans, liquid drained, but not rinsed (I used the Light Red Kidney Beans)
2 C. Cabbage, 1″ chopped – optional (I used Napa Cabbage, `cuz that’s what I had, it takes less time to cook and I think it’s sweeter too)
S&P to taste
1 C. Cooked Elbow Macaroni, set aside

*Note: it’s best to boil the heck out of 2 Smoked Ham Hocks, as you would make any Stock. Reserve the meat separately from the liquid.  You should get 2 quarts of Stock and enough Meat for 2 batches of this recipe.

1) Lightly fry the Sausage in a large Dutch Oven, reserve the rendered oil
2) Add to the pot the Garlic, Onions, Carrots and Celery, the Tomato Paste last and sauté everything for just a few minutes
3) Add the Ham Hock meat, diced Tomato, Stock and Water, bring to a boil, reduce to heat and simmer for 30 minutes, covered
4) Add the Potato and cook for about 10 minutes, until almost done
5) Add the can of Beans and cook for another 10 minutes. You might have to add more water if too much has evaporated
6) If using Cabbage, add after the Beans have cooked for 5 minutes, continue simmering for the remainder of the 5 minutes for the Beans.
7) Adjust the consistency as desired with a Wondra Flour Slurry (we prefer a thicker Soup)

Soup will always taste better the next day.

To serve, re-heat the Soup and add the Elbow Macaroni, or just add as much as you like to your Bowl and pour over the hot Soup.
Like the good local gal that I am, I always serve my Portuguese Bean Soup with Diamond Bakery Soda Crackers that I bring back from Hawaii in my suitcase.

Cook For Your Family !!

Chicken Broccoli

I’m sure that you’ve all heard of and/or eaten Beef Broccoli, but what about using Chicken instead?
(I may have mentioned once or twice that DH and I “cluck”, since we eat so much Chicken )

Here was a game changer for me, as I am not the biggest fan of Broccoli. I mean, don’t get me wrong, I’ll eat it, but it’s not my first choice for a veg. DH loves the stuff, so I’ve been looking for a way that it would be more palatable for me. Peel the stalk first!   Really! I was watching a video and the gal was peeling the Broccoli stalk and I thought, I gotta try this!

 

Chicken Broccoli

serves 2

1 B/S Chicken Thigh, diced
1/2 lb. fresh Broccoli
2 Garlic Cloves, minced
1/2 C. White Onion, diced
1 Tb. Peanut Oil (or whatever you have)
pinch of White Pepper

Easy Stir Fry Sauce

makes about a cup

1/4 C. Chicken Broth
1/2 Tb. Shaoxing Wine or Dry Sherry
1 Tb. Soy Sauce (and you know I only use Aloha Brand Shoyu!)
1 Tb. Oyster Sauce
1/2 Tb. Sesame Oil
1 Garlic Clove, minced
1/8 tsp. White Pepper
1/2 Tb. Corn Starch

Add all of the sauce ingredients into a jar and shake well before each use. This sauce will keep in the `fridge for a week.

Wash and peel the Broccoli stalk, up to the crown.
Slice the stalk thinly; slice the florets into bite sized pieces.
Heat a large pan over medium-high add the Broccoli stalk “coins” along with about 1/4 – 1/2 cup of water, cover and steam until very crisp-tender, about 2 minutes. Add in the florets and steam as well to your liking.  Once done, set aside on a plate.
Wipe out that pan and bring it back to heat with the Oil.
Stir fry the Chicken until just done; add in the Onion and Garlic and cook until soft.
Add back in the Broccoli and stir fry to re-heat.
At this point add as much Sauce as you like and bring to a simmer to thicken, stirring all the while.

Serve warm over steamed Rice or Noodles, or just by it’s self.

*Cook’s Note: Here’s another eye opener for me. By using Peanut Oil, White Pepper and Shaoxing Wine in my Chinese-Inspired dishes, I think, they taste more like they really should.

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

Cook for your Family!

Smothered Chicken, Round Two

I don’t know why, but I have been thinking about that Smothered Chicken dish that I made awhiles back …

SO!

Round two

I went back to re-read that post and took my own advice, I added some

well browned sliced Crimini Mushrooms,

YUM!

Now, DH and I aren’t always the biggest fans of Boneless-Skinless Chicken Breast, but that was awesome!  This recipe is a real keeper, for sure and that’s what I do from time to time when I’m stumped as to what to make for dinner… I refer to my previous blog posts, go to the Media Library and drool over some of my photos.

Cook for your family!

Instant Pot® Egg Bites, My Way

Okay, so this is IP cooking for only my 6th time, so
here we go.

 

I saw some Egg Bites for sale in our local market for a fairly good chunk of change,
and I thought, I could make these for far less money in my Instant Pot®.

Game on!

I did some research on the WWW on Egg Bites and did
my usual of a mish-mash from different recipes
to create my own version.
Mainly because, almost all of the recipes called for Cottage Cheese,
which I know darn well that DH WILL NOT EAT! Never tried that with him, nor will I ever 

Here’s what I did:

 

Clean 3 four ounce mason jars (well 2 + an 8 oz’er `cuz that’s all I had)
Butter the inside of each jar, well (ssshhh! don’t tell DH )

In a 2 C. measuring cup, whisk together:
2 large Eggs
1/4 C. Whole Milk
2 Tbsp. grated Sharp Cheddar Cheese
S&P to taste

In the bottom of each jar, sprinkle about 1 tsp. Bacon Bits
(reads as to your taste)

(I cheated, photo courtesy of Walmart.com)

Pour in the Egg mixture to fill each jar about half way.
Cover with tin foil.
In your Instant Pot®, place the trivet along with 1 cup of water.

Carefully place the filled jars onto the trivet.
Close and seal your IP.
“Steam” on “Normal” for 8 minutes.
Do a Natural Release for 10 minutes.

Release the vent value and using a jar lifter (or a pot holder works too),
remove the jars to a cooling rack.

Sprinkle 2 Tbsp. of grated Sharp Cheddar Cheese between the 3 Egg Bite tops.

Run a butter knife around the edge of the Egg Bites, extricate to your plate…

… and devour while still warm.

Our opinions?
Both DH and I said the same thing, it’s okay, but we don’t see all the hop-la over these.  They’re basically omelets.
I think if I were hosting say a Sunday Brunch Buffet, I would serve these, but for just us two, meh, NO!

Now, to be fair, I will try this again using the Cottage Cheese, just not when I’m feeding DH 

So, how did I do on beating the price of the pre-made Egg Bites you may be saying?

Here’s how I figured it:

Eggs: $2.50/dz. = 20¢/Egg
Bacon Bits: ($1.33/30 Tbsp.) ÷ 3) ÷ 3 = 2¢
Cheese: (38¢/oz. X 2) ÷ 3 = 25¢
Milk: ($1.90/qt. ÷ 16) ÷ 3 = 4¢
Butter: (22¢/oz.) I used about 1 tsp. total = 11¢ ÷ 3 = 4¢

I come up with 55¢ per Egg Bite.

Now, granted, I’m not the best in math, but …

These prices are based solely on what I paid here in Arizona at my local markets. Of course your costs may vary, but still, it gives a pretty good picture…

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

Cook for your family!