Tag Archives: Chicken

Hawaiian-Style Guava Chicken and Fried Rice

I haven’t made Guava Chicken in for-ever !!

Mostly because, I couldn’t get the frozen Guava Juice Concentrate any longer.

WELL!

On our last trip through Las Vegas I found the International Market, YAY!!

So let’s go!

 

Wow, I had to think about this one.  I did not know that there was such a thing as Hawaiian-Style Fried Rice and  I have yet to find Guava Chicken anywhere but Hawaii.

I don’t have a recipe, really, I just MAKE IT.

Guava Chicken is something I learned from my SIL (DH’s sister). Every time that we all went to the beach for the day, she would bring Guava Chicken and Fried Rice. My BIL would grill the meat on his little hibachi and there’d be other goodies to nibble on after Body Surfing for the afternoon (I shouldn’t go there, it makes me homesick). To me, that’s Beach Food.

So years later, here we are In The Middle Of The Desert and I NEED  to have little pieces of home every so often.

Guava Chicken

Hawaiian-Style Guava Chicken

1 12oz. can Guava Nectar Concentrate

(if you can find the brands from Hawaii, that’s best, but Goya will do)

1 Garlic clove, crushed

1/2 C. Oyster Sauce

1/2 C. lightly packed Brown Sugar

1/2 C. Soy Sauce (I prefer low sodium Aloha Brand)

1/2 C. Ketchup

1/4 tsp. Chinese Five Spice

5 lbs. Chicken thighs (we buy boneless-skinless)

Combine all ingredients and allow to marinade for at least 24 hours, the longer the better. Grill (or bake or broil, I like the charred bits, it’s more like going to the beach) until the meat is completely done, an internal temperature of 165º on an insta-read thermometer

Fried Rice

Hawaiian-Style Fried Rice

this ain’t rocket science! it’s all just leftovers…

start off with steamed White Rice that’s leftover for maybe 2-3 days in the `fridge to dry out

add whatever ‘Goodies’  you like:

scrambled Eggs or that Omelet you didn’t finish

Breakfast Meat (we use Linguica or Portuguese sausage), chopped**

Spam, yup, that’s right Hawaii’s favorite meat!**

Green onions

White onions

IF you must, frozen Peas and Carrots

Soy Sauce (we prefer Aloha Brand)

Sesame Oil

Toasted Sesame Seeds to make it all pretty at the end

 

Preheat a large fry pan, or Wok if you have it, with some neutral oil like canola.

Once you see wisps of smoke coming off the pan, you gotta move fast

Throw in the rice, stir it around until it’s hot

Add in your Goodies, stir again

Pour in enough Soy Sauce to just color the rice, barely

Stir; cover and cook for a few minutes

Dish it up with a drizzle of Sesame Oil and some Sesame Seeds, maybe some more

chopped Green Onions too

Hawaiian Guava Chicken and Fried Rice

**Tip – the Spam and the Linguica really make it, or some Teriyaki Chicken, SIL uses Turkey Hotdogs and Bacon**

ALOHA

 

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

Lucky’s BBQ & Burgers

For over a year now, every single time that we’ve driven past Lucky’s BBQ & Burgers I’ve exclaimed, “We HAVE to try this place!”

We finally did.

We decided that we had had a long and busy day so what better way to end it than to do a take-out from Lucky’s.


We chose two Big Plates, which is your choice of 2 meats and 1 sidekick. So it was Chicken, Ribs, Brisket, Pulled Pork, Baked Beans and lastly Coleslaw; each plate came with a hunk of Corn Bread too. The sweet gal who took our order asked which BBQ Sauce we’d like and I said a little of each please (Scratch made Original, Spicy, Mustard and Sweet).
We shared everything between the two of us and it was more than enough food. For a little over $30, we thought it was very reasonable. I mean look at those plates, that’s alot.
We would have given Lucky’s an excellent rating ⭐ ⭐ ⭐ ⭐ ⭐ , but the Chicken and the Pulled Pork just weren’t to our personal liking (to each their own, right?). Everything else that was on our plates was superb!!  That was a great way to sample a bit of the high points from any ‘Q joint.
We plan on going back for sit-down-table-service to try the Burgers with an Adult Beverage to wash it down.  😉

*Note: On their menu, it’s Lucky’s Bullseye Barbeque, on Face Book it’s just Lucky’s BBQ. We took a couple of menus home so that we’d know what to order for our future take-out orders. ^_^

What I’ve Been Up To

SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home.  We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉  So here is a small portion of meals.

ENJOY!

Chicken With 40 Cloves Of Garlic, In The Slow Cooker

I have seen this recipe many times, done in many ways through the years, but I’ve never made it. I was really sick last Summer and my Cooking Light Magazines (along with others) got back logged…I just couldn’t concentrate enough to make it through a single page.

This Summer, we are in a rental apartment, as we have sold our home and are waiting for our new home to be built; we have NO TELEVISION, GASP!!  What better time to catch up on some recreational reading.

Slow Cooker Chicken with 40 Cloves of Garlic

Slow Cooker Chicken With 40 Cloves Of Garlic

DELICIOUS!!

Organic Stir Fry

The other day, our new landlord offered me some homegrown cabbage from the garden of a friend of her’s.  Neither of us were very sure what type it was, but it made a dandy Chicken & Veg Stir fry, served over noodles… I haven’t made noodles in a while!

Organic Chicken & Veg Stir Fry over Noodles

MMM, Thanks Cheryl!

Trader Joe’s Curry Simmer Sauce

Every so often, I make an attempt to expand our culinary palates, I mean DH’s mostly, HA!  Some of my foodie-buddies pointed me towards Trader Joe’s Curry Simmer Sauce, hmmm, okay, this might work.

Trader Joe's Curry Simmer Sauce

Back home in Hawaii, Chicken Curry Stew is popular, so I thought, this could turn out to be pretty ONO (delicious) with an Indian-style sauce? Let’s see.

We’ve tried this twice now …

Chicken Curry and Rice

My first crack at Curried Chicken and Rice

I must tell you that this sauce has some zip-a-dee-doo-dah spicy kick to it, but a nice heat though; not the kind that you can’t take more than one bite of.  DH said, “WOW! This is HOT!” and yet he cleaned his plate.

This second attempt was as a Chicken Curry Stew with diced Potatoes, Carrots, Celery and Onions… MAN, was that GOOD!

I used half of the jar of sauce with each go-around and maybe 2 cups of diced boneless/skinless Chicken Thigh meat, if that much.  For the stew, I added about a cup each of the veggies.  This made three servings, so you adjust for your table. Very tasty, I would recommend you try it.

`Member now, recipes are just someone else’s idea (and you don’t always need a recipe, just an idea), you take them and run with it, make it your own.

ENJOY!

 

Our New Year’s Day Feast

Fried Saimin

Okay, so in my last post, I was telling you about how we eat noodles for good luck on New Year’s; here’s what else we had with our noodles.

NYD Sushi platter

I’ve got this thing for I don’t know how many years now, that we have a sushi platter on New Years.  Now that we live in the middle of the desert, I’ve had to learn how to make this; pretty good, huh?

Limu Ahi Poke Bowl

Limu Ahi Poke bowl, yes again.  My favorite place to buy fresh fish, still had fresh Ahi Tuna on sale for $8.99 per pound, so I figured, why not.  This is simple, make the Poke of your choice and serve it over hot steamed rice.

Chicken Katsu

Chicken Katsu, MMM!  This dish is a snap, think Fried Chicken, but with a twist.  Just pound out a boneless/skinless Chicken Thigh, or Breast, thin; dredge it in Mochiko or Rice Flour, dip in an egg wash and then roll it in Panko Bread Crumbs.  I like to press the Panko into the flesh firmly and leave to rest a few minutes on a rack.  Then just shallow fry the meat until GBD, golden brown and delicious!  Cool on a rack and slice; serve warm or at room temperature.

Noodle Plate

Look at that beautiful crust, Come on man!

YUM!

Cheers!

I wish everyone a happy, healthy and prosperous New Year,

E Hauoli Makahiki hou!

I Gotta Write This One Down

I came back from an afternoon of vegetable shopping at the green grocer and was starting to put my haul away when it struck me. The ingredients that I had would make some ‘Whole Foods worthy’ assorted cold salads for later in the week.

Three different salads, all restaurant qualty stuff!

At the top of the photo is the lentil salad, which was simple, simple, simple. I bought more of Trader Joe’s steamed lentils to toss in to the deep freeze, but why do that? I added:

Diced- celery, sweet white onions, sweet red bell peppers

Minced- flat leaf Italian parsley and garlic

Dried spice – basil and oregano

S&P

House made white balsamic with fresh garlic vinaigrette

All of the above was to taste, just chop and toss into the bowl, give it a mix up and refrigerate overnight.

To the right of that is a take on what I saw on one of my fav TV programs, America’s Test Kitchen. Curried Chicken Waldorf Salad (shhhhh don’t tell DH he claims to not like this). I had some poached boneless-skinless chicken thigh meat (the same way they did in the hyperlink from ATK) in the `ridge, HMMM, just expand on that. I added some curry powder from the spice aisle to a small amount of `mayo to bloom the flavor. Next into the mixing bowl was:

Diced – apples, celery, sweet white onions and tart dried cherries

S&P

Finally some crushed slivered blanched almonds. Into the `fridge with this one as well.

Lastly, the Tuna Salad. To a can of tuna packed in water (drained), I added:

Diced – celery and sweet white onions

Chopped – pitted black olives

Dried spices – garlic powder, cayenne pepper and chives

Minced – flat leaf Italian parsley

Some dill pickle relish and `mayo (not too much, DH claims to hate mayo as well, so long as he doesn’t see me making it, he’s okay). Oh and S&P to taste. Stash this into a container and it’s time for a chill down.

These three gorgeous concoctions where served atop a bed of mixed baby greens with some chopped: English Cucumbers, Sugar Plum tomatoes, Sweet white Onions, Sweet Red Bell Peppers-dressed in the same vinaigrette as the lentils (I always have a mason jar of it in the `fridge). I portioned them out with a 1 ½ Tablespoon disher (small ice cream scooper). That is restaurant quality stuff… I make good food!

ALOHA!

I Need A Little More Than A Salad, Please

I know that I haven’t been around much, but it’s been so DANG HOT here in the middle of the desert. This has been the hottest month of June on record to date. 100⁰ or more of DRY  heat every day. DH and I have been spending most of our days at our community pool trying to keep cool. We’re still on our diet and we have been longing for something more substantial than salads.  So I was racking my brain as to what I could make that we could eat and that would fulfill that hunger.

Auntie Doni’s Chicken Chili 

5 boneless-skinless Chicken Thighs, 1 inch cubes

2 Tbsp. Oil

½ of a large Onion, diced

4 Garlic cloves, minced

1 Tbsp. Cumin Seeds, toasted & ground

1 Tbsp. Oregano

1/8 tsp. Chipotle Chile powder

1 C. Chicken Broth

1 15oz. can diced Tomatoes

1 4oz. can (2 whole Hatch-diced) Green Chiles

1 small roasted Pasilla Chile, chopped

1 large Sweet Red Pepper, diced

½ C. Trader Joe’s frozen Roasted Corn Kernels

2 tsp. Cilantro, minced

1 15oz. can White Kidney Beans, rinsed & drained

**1-2 tsp. Jiffy Corn Muffin Mix

Heat a large Dutch oven with the oil, over medium. Sauté the onion until translucent; add the garlic and cook just until you smell it. Toss in the chicken and cook until the exterior turns white. Add the spices and cook those for a few minutes. Stir in the broth, tomatoes, peppers, corn and cilantro; bring to a boil then reduce the heat to simmer and cover partially. Cook for 40 minutes, until it thickens; at the last 15 minutes, add the beans to cook as well.

Chicken Chili

Look at that bowl of goodness

This recipe makes 4 good sized servings. (without steamed white rice though, ARRGGHHHH!)

Jiffy Corn Muffin Mix, makes a tasty thickener

** this is optional, if you like a thicker broth, add a few tablespoons of the hot broth to a small cup and stir in a teaspoon or two of Jiffy Corn Muffin mix. Bring the pot back to a boil and stir in the corn mixture and allow to cook for a few minutes to desired denseness. (I keep the rest of the box in the `fridge in a ziptop bag for later use or just make it into corn muffins that go with your bowl of chili)

Remember, a recipe is just someone’s thought; you take that and make it your own. Add or delete and ingredients you want; maybe black beans instead of white? Green bell peppers rather than red. Or even chicken breast meat over dark thigh.

ALOHA!