Tag Archives: Delicious

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!

What’s For Dinner?

*** I’ve been thinking alot about what each dish I serve costs us per serving.  I’ve re-reading, again, alot of my older posts.  This particular one is from February 2, 2013 — WOW!  Over SEVEN years ago!  What I’ve done here, again, is to add the cost of items and then the total per serving in RED. ***

 

How often in your lifetime have you heard that question? DH has been watching very carefully what he’s been eating, I think I said that already, but it bears repeating. I not only plan and cook meals that are low in calories, but shop for them too. My method is to seek and conquer. I go to 4 different places to do my food shopping and it’s a blast! Since I’m retired, I have all the time in the world to just meander through and see what I see. It’s kind of like being on a scavenger hunt in a way. What to make, what to make?

Last week I was in Wal-Mart and normally I don’t buy produce there, I go to a green grocery down the road a piece more. This Wal-Mart Super Store is set up so that as you come in the half of the building with the food goods, you have to go past the fruits and vegetables. At the end of the aisle, for some odd reason, something caught my eye, Broccoli Slaw in a bag.

 

It’s just julienne broccoli stems, carrots and some cabbage. HHMMMM! That would make a great stir fry, DING DING DING, did you hear that? As I sat down to share this idea with the class and was perusing the Internet, I found several brands that put out this same thing, why have I never seen this before. Chicken, Pork, Beef, Shrimp, Tofu, leftover whatever anything will make for a scrumptious stir fry.  When I told my husband how many calories were on his plate, he didn’t believe me; I didn’t give him any noodles.  This was my plate.

Chicken and Broccoli Stir Fry

Chicken-Broccoli Slaw Stir Fry

3 boneless-skinless Chicken thighs, sliced into thin strips   $2.99/lb — I used about 1/2 pound so $1.50

1 tsp. Cornstarch

1 Tbsp. Soy Sauce (we’ve talk about this, look for Aloha Shoyu)

1 tsp Mirin

1/2 tsp. Sesame oil    Approx. 50¢ for the remaining ingredients above

Combine all of the above in a bowl and set aside for about 10-15 minutes.

Meanwhile, in a small bowl mix:

1/2 C. Chicken broth    Approx. 38¢

2Tbsp. Soy Sauce

1tsp. Mirin

1/2 tsp. Sesame Oil

1/2 tsp Corn starch

Mince up 2 Garlic cloves and 1Tbsp. fresh Ginger    Approx. 50¢ for the remaining ingredients above

Set aside 1 bag of Broccoli Slaw    $1.99

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Total $4.87 ÷ 2 servings (not including any starch) = $2.43/plate

 

Over medium-high, heat a non-stick skillet with a scant tablespoon of canola oil. Toss in the marinated chicken and spread it out in a single layer in the pan, now, DON’T TOUCH IT!   Once the edges of the chicken starts to turn white, give a good stir with a wooden spoon (you don’t want to scratch that non-stick pan, do you?). When the chicken is almost done (and nicely caramelized), clear a small spot in the pan and add a little oil to heat and add the garlic and ginger; once you can smell it, stir everything up again. Dump in the entire bag of slaw, toss that around, just for a minute. Add the broth mixture, it’ll bubble and thicken up; stir everything together and serve. In our house we have this with either steamed white rice or Asian noodles.

Add or delete what you and your family like. Try some more veg in there like onions or peppers, mushrooms; make that protein stretch farther.  I was going for an easy dinner and really, all I did was cut up the chicken, garlic and ginger.  How much easier could a fresh, home cooked meal be?

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

Spam, Spam, Spam and Spam

I posted this article back in April of 2013.  Here we are, about the same time SEVEN years later in the middle of a SIP Mode, and I’ve been needing to come up with more meal ideas than usual 🙂

So, I’ve been using my blog as a resource for different dishes to make with what I have on hand.  I’ve always got at least one can of Spam® in my pantry!

 

Spam is a wonderful thing, I’m talking about the canned meat, not that junk in your email box. In Hawaii, we make something called Spam Musubi (moo-sue-bee), it’s something like sushi I guess you could say.

I knew that Spam became very popular there during World War II, as well as much of the Pacific. The USArmy found that it was the most effect way to get meat to the soldiers.

I did a Google search on Spam and was simply fascinated. I won’t do any lengthy copy&paste for you, I’ll just hyperlink the Wikipedia article for you to read. One fact I do want to point out to you though, in the United States, Hawaii residents consume the most Spam per capita. Do I still count?

Teriyaki Spam Musubi

5 ½ – 6 cups cooked medium grain white Rice

1 can Spam, sliced equally into 8 pieces

2 sheets of Musubi Nori

Sauce:

¼ cup Brown Sugar

½ cup Soy Sauce (I love low sodium Aloha Shoyu)

1 Garlic clove, smashed

Steam the rice and allow to cool down enough to handle, but still warm.

In a small bowl, combine the sauce ingredients until the sugar dissolves, set aside.

In a dry skillet, brown the Spam well; set aside. Wipe out the pan, add in the sauce and bring to a bubble; add back in the spam, turning occasionally, until sauce thickens.

Time to assemble!

Place a piece a plastic wrap over a board. Cut each sheet of Nori in 4 equal pieces, there should be perforations to follow on the sheets. Place a piece of Nori shiny side down on the plastic and the Musubi form over the middle of it.

Fill the form with rice; press down very firmly with the top piece of the form that has been moistened with water.  While still holding down the handle of the top, carefully remove the form and top piece.

Place a slice of Spam over the rice; wrap the Nori tightly over the Spam and rice, damping the last edge with water to ensure it sticks to itself.

Wrap tightly in the plastic wrap and set aside to cool for at least 10 minutes, this softens the Nori a bit and makes much more pleasant to eat.

Unwrap and enjoy a little piece of Hawaii, preferable at the beach!  Back home, these yummy treats are enjoyed anytime of day or night.  They can be found just about anywhere, even at gas stations.

ALOHA!

Let’s Make Some Bread!

Originally, I posted this back in March of 2019 and really haven’t made too much bread since.
Dunno why, both DH and I love it, so let’s do it again!

 

Back in the day, I would make fresh bread often.  For some reason, I stopped doing so, probably because I didn’t have that kind of time to devote to the process.  Now that I’m retired,

Let’s make some bread!

I made a full batch of King Arthur Flour No-Knead Crusty White Bread, and got 4 nice sized loaves for us two.

Very yummy!

I left the dough to sit in the refrigerator for 4 days for the first round and then 6 days the second round.  We liked the 4 day dough better in flavor.

I think we’ll be making fresh bread more often 😀

Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze

I had seen this new-ish product put out by my most favorite Soy Sauce Company from Hawaii; it took me awhile to find it, but I did when we were in Peoria at Lee Lee’s.

I also stocked up on my favorite Shoyu or Soy Sauce as you may call it, YEAH!!!

So let’s get cookin’ …

I marinated Boneless-Skinless Chicken Thighs in the Glaze for a good 24 hours, and then grilled the meat.

I had bought a fresh Pineapple and chunked it for snacking on, and thought that It would make a tasty side to the Guava Pineapple Teriyaki Chicken.

Never have I ever  made Grilled Pineapple before, really!  It was ONO!

I served it all up with some Fried Rice and called it

DELICIOUS!

If you can’t find Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze in your market, try here:

Guava Pineapple Teriyaki Glaze – 20 oz

ENJOY!

Apple Squares

I participate in several Food Forums, I may have mentioned this before; a nice gentleman posted a recipe that his Sister gave him for what they call Apple Squares, me, I say pure yumminess is much more along the line!

Apple Squares

courtesy of Andy M.

Serves 9

 

130g (1 C.) All Purpose Flour

240g (1 1/4 C.) granulated Sugar

1/2 tsp. Salt

1/2 tsp. ground Cinnamon

1/8 tsp. ground Nutmeg

2 tsp. Baking Powder

3/4 C. Chopped Walnuts (I used Pecans)

3 Macintosh Apples, peeled, cored and diced (I had Ruby Frost Apples that needed using)

2 Eggs, beaten

 

Preheat the over to 375°F

Grease and line with parchment paper, an 8″ x 8″ pan

Combine the dry ingredients in a large bowl.  Add the Apples and mix well.  Stir in the beaten Eggs thoroughly.  This makes a very stiff batter, but be patient, it will come together.  Pour the batter into the pan and spread it out evenly with an off-set spatula.

Bake for 40-45 minutes, until a toothpick test comes out clean.  Cool the cake completely on a wire rack, in the pan.

Using the parchment paper, remove carefully to a cutting board and slice with a serrated knife into 9 equal pieces.

YUM!

Why not guild the lily and serve your cake ala mode?  😀

Morning Glory Muffins

I had these muffins on my mind for the past few days, but what with this and that comings and goings, I just got around to making them.  I’ve made these previously, for our new Communities Craft & Bake Sale back a ways… the gluten-free muffins actually did better than the regular ones believe it or not.

My muffins are a jump-off from King Arthur Flour’s recipe, but with a few twists and turn of my own… I just can’t seem to follow a recipe, I’ve got to give them a tweak here and there.

 

Auntie Doni’s Morning Glory Muffins

½ C. dried Cranberries, chopped

2 C. AP Flour

1 C. Brown Sugar, less 1 Tbsp.

2 tsp. Baking Soda

2 tsp. Ground Cinnamon

½ tsp. Ground Ginger

½ tsp. Salt

2 C. peeled and grated Carrots

1 large Apple, peeled, cored, and grated, approx. 1-1 ¼ C. (I had Fuji Apples, but use what you like)

½ C. shredded Coconut, sweetened or unsweetened

½  C.  chopped Pecans

½ C. canned, crushed Pineapple, drained well, reserve the juice

3 large Eggs

2/3 C. Vegetable Oil

2 tsp. Vanilla Extract

2 Tbsp. Molasses

¼ C. of that reserved Pineapple Juice

 

Preheat the oven to 375°F.

Lightly grease a 12-cup Cupcake tin (or 6-cup Jumbo muffin tin), or line it with papers and spray the insides of the papers (I used Baker’s Joy spray-no papers).

In a small bowl, cover the dried Cranberries with hot water, and set them aside to soak.

In a large bowl, whisk together the Flour, Sugar, Baking Soda, Spices, and Salt.

Stir in the Carrots, Apple, Coconut, Pecans and Pineapple.

In a separate bowl, beat together the Eggs, Oil, Vanilla, Molasses and Pineapple Juice; add to the Flour mixture, and stir well.

Drain the Cranberries and stir them in.

Divide the batter among the wells of the prepared pan, filling each cup to the top.

Bake the Cupcake sized muffins 20 minutes and the Jumbo muffins for 25 minutes, until a wooden toothpick inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield is about 1 1/2 dozen Cupcake sized or 8 or so Jumbo Muffins, this time I got 12 Cupcake and 2 Jumbos… nice for sharing 😀

These little cuties are delicious any time.

ENJOY!

Non-Scratch Baking

Today, I did something that I don’t  normally do, I made a baked good from a box…  😮

I know, but I wanted to try something different that I saw at the Mega-Mart the other day.

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Sam’s Choice™ Wild Blueberry Muffin Mix.

I had been thinking of Wild Blueberry Muffins for a few weeks, and this seemed to fit the bill.

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Not bad lookin’ or smelling for that matter.

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I served them up this morning with some scrambled Eggs, Turkey Sausage, Cantaloupe and juice.  Now I’d say that’s a filling brunch; I give it a four star rating  ⭐ ⭐ ⭐ ⭐

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This kit comes with canned Wild Blueberries, you just add water, oil and 2 eggs.  It’ll bake up 6 jumbo Muffins that I think came out tender, with a nice crumb and we have plenty leftover for tomorrow.   That’s a win/win in my book.  😉

STOP! Wait, Please Watch The Maiden Voyage Of My New Weber Rotisserie

[This is from my You Tube Channel, please enjoy]

Oh my gravy all over my two scoop rice (that’s OMG! in my world if you haven’t been here before).

I finally took the plunge and got myself a Weber Rotisserie for my ‘big girl’ grill.  I’ve wanted one of these for the longest time, really!

I racked my brain for a while as to what I would make for my maiden voyage on the spit… WELL!  It just had to be a Hawaiian Style Huli Huli Chicken, of course.  Huli, means to turn in Hawaiian, thus making Huli Chicken seemed the natural choice on my new electric rotisserie.

I had a bottle of Hawaii’s Famous Huli Huli Sauce in the pantry; I went out and bought a fresh, whole yardbird (unbrined, that sauce is soy based and could be salty) … so we’re good to go!

I should probably point out here that Huli Chicken as we call it back home, can be found on most weekends in just about any neighborhood as fundraisers, or just because.  Let your nose be the guide, you’ll know when you’ve found it … the smell is like no other.  Keawe Wood (which is in the same family as Mesquite) smoke is in the air and cars are flocking around a particular parking lot.  Large rectangular open grills are set-up with the coolest home-rigged rotisseries you’ve ever seen.  You pull your car up to ‘the lady’ who asks you how many Huli Chickens you would like, quarter, halves or a whole one and hands it off to you in a brown paper bag, piping hot of the grill, MMM!!

Let’s grill some bird.

I marinaded the chicken for 24 hours in the sauce and then trussed and skewered that birdie for the grill.

As the grill was preheating, I trussed the chicken and attached it to the main rotisserie rod and impaled the two forks through the flesh.  My grill was all ready, as instructed on the “how to” video seen on Weber.com.  I was a bit anxious, but I got through it.

The smells that came wafting along were so heady, I sat outside with an adult beverage, even though it’s still Winter and freezing cold and windy out, just to enjoy that smell of HOME!

An hour and fifteen minutes later, it was all over with…

MAN!

Earlier in the day, I had made Zippy’s Macaroni Salad, Quick Cucumber Kim Chee and a fresh pot of steamed White Rice … or as we would say in Hawaii, we had one Huli Chicken Plate with one scoop mac and one scoop rice (vegetables are always optional 😉 ).

This chicken was so moist and flavorful.  The soy sauce in the marinade acts as your salt, no need to add anything else, I’m not kidding, just remember to keep turning it while in the `fridge.

MMM!

I’m very happy.

*Cook’s note: Also, please take a peck at my You Tube channel 😀

Crostata Two Ways

Crostata, Galette, Pie, whatever you want to call it, it tastes pretty dang good!

I do recall telling everyone about what my husband calls “Your Apple Pie” .   I found two lonely Apples in the `fridge that sorely needed to be eaten or pitched out, I opted for pie.

I also found a quart of fresh Cherries that got pushed to the back of the ice box, so I figured, let’s make two pies.  I do not own a Cherry Pitter, so used my paring knife to pit the fruit… have you ever done that?  My hands were cramping up by the time I got through all of them, one by one!

This was the first time that I’ve ever made a fresh Cherry Pie and I’ll be doing it again.

YUM!  That was so worth it.  Now, if we only had some Vanilla Ice Cream.