Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Ingredients:

Crispy Pork Belly:

• 1 lb. Pork Belly
• 6 cloves Garlic
• 1 tablespoon Black Peppercorn
• 3 Bay Leaves
• 2 tablespoons Salt

Kabocha Puree:

• 1/2 Kabocha sqaush, seeds removed
• Marscapone cheese to taste
• Salt to taste
• 1 tablespoon butter

Balsamic Reduction:

• 2 cups balsamic vinegar
• 3/4 cup brown sugar
• 1 cinnamon stick
•  2 star anise

Pork and Squash:

• Preheat Oven to 350 degrees.
• Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

• Preheat oven 350 degrees
• Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes

Teriyaki Takuan Spam Musubi Recipe

This teriyaki takuan spam musubi was created by Chef Adam Tabura of Aloha Plate who served as spam musubi ambassadors for Hormel. This spam musubi recipe is one of 12 creations made as part of this partnership with Hormel.

Ingredients:

Teriyaki Takuan Spam Musubi

• 1 12-ounce can SPAM® Teriyaki, cut lengthwise into 8 slices
• 4.5 oz white steamed rice, cooked ahead of time
• 4 sheets Japanese nori, cut in half
• 1 oz olive oil
• 1 Tbsp fresh ginger root juice
• 1/4 cup Yamasa soy
• 1/4 cup water
• 2 Tbsp brown cane sugar
• 1 oz green onion whites, cut in half lengthwise
• Takuan (pickled daikon), pre-bought

Cooking Process:

To make this teriyaki takuan spam musubi, Cook SPAM® Teriyaki until there is a nice sear on both sides. Remove from pan and add soy, water, ginger juice, sugar and green onion to pan and heat to a simmer. Then add SPAM® Teriyaki back into pan simmering in sauce for 3-4 minutes.

Remove and place on rice and wrap with Nori. Add chopped Takuan (pickled daikon). Serve spam musubi warm.

how to serve:

Serve this teriyaki takuan spam musubi with a side of teriyaki sauce or a creamy wasabi sauce.

Nutritional Information:

No nutritional data available for teriyaki takuan spam musubi.

Check More recipres visit here@ Hwaiian Rice Recipes

Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Ingredients:

• 4 tablespoons coconut butter, room temperature
• 2 tablespoons coconut oil, room temperature
• 1 1/2 tablespoons agave
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.

Place in refrigerator for 60 minutes or until it sets.

Find more delicious recipes visit here@ Hawaiian Vegetarian Recipes

David Sumidas Kim Chee Fried Rice With Watercress Recipe

I met the legendary David Sumida on the set of Cooking Hawaiian Style.  I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920's.  I was also happy to have David join us as he works extremely hard and hasn't had a day off in years.  Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress.   I'm hoping that he continues to send me more of his ono recipes.  This is food from our past...and we need to ensure that it continues to serve our future.  Mahalo David for all that you and your family are doing to feed the people of Hawaii!

Ingredients:

• 3 cups cooked rice, chilled
• 2 tablespoons oyster sauce
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 2 teaspoons Aloha shoyu
• 1/4 cup green onion, thinly sliced
• 2 lup cheong, thinly sliced
• 1 cup hot Korean kim chee, coarsely chopped
• 1 cup watercress, cut into 1 inch lengths
• 1/2 cup fresh pineapple, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped

Cooking Process:

Add oyster sauce to rice and gently mix. Set aside.

For the shoyu omelet:

• In a bowl, whisk eggs, shoyu and green onion.
• Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
• Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
• Add sliced omelet, pineapple and cilantro and toss until heated through.

For more delicious recipes visit here@ Hawaiian Chinese Recipes

Grilled Salmon Recipe

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"

Ingredients:

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Cooking Process:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

 More checkout here for Hawaiian Fish Recipes & Seafoods

Easy Baked Salmon Recipe in Thai Style

Perfect Hawaiian Fish Recipes for your family diet and easy to cook. That is healthy food and diet for the heart patients. Thai Baked Salmon Recipe contains 3 ingredients and takes 15 minutes. 

Ingredients

Produce

• 2 tbsp Green onions

Condiments

• 5/8 cup Thai sweet chili sauce

Baking & spices

• 1 Pinch Salt

Oils & vinegars

• 1 Cooking spray

Other

• 6 X 6 oz sockeye salmon fillets, skin on or off

Directions
1) In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
 

2) Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
 

3) Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

Storage Instructions: Refrigerate covered for up to 3 days. 

More checkout here for Hawaiian Fish Recipes & Seafoods

Ono Bacon Wrapped Kim Chee Wings Recipe

A nice twist on the buffalo wing, this is my simple Kim Chee wing recipe wrapped with bacon.  For the seasoning, I use Noh Foods Kim Chee seasoning and a few other ingredients.

Ingredients:

• 1 - 1/12 lb chicken wings
• 1 package Noh Kim Chee Seasoning
• Salt & pepper to taste
• 1 tablespoon sesame oil
• Bacon strips cut in half
• Oil for frying
• Kim Chee Base Sauce (optional)

Cooking Process:

• Put chicken wings in a bowl.  I prepared mine lollipop style, but to keep it simple, just use regular chicken wings.  Sprinkle kim chee seasoning onto wings, season with salt and pepper and drizzle sesame oil.  Mix well and allow to marinate for 30+ minutes.  If mixture is too dry, add just a little bit of water. 
• Heat oil to 375.  Take pieces of bacon and cut in half.  wrap each wing with a piece of bacon.  Insert toothpick to hold bacon to wing.  Fry wings in 2-3 batches for 12-15 minutes or until golden brown.  Repeat until all wings are cooked. 

Optional: If you like your wings dripping with sauce, you can toss cooked wings in dashi kim chee base just before serving or use base as a dipping sauce.

For more delicious NOH Foods Recipe Visit Here@ Hawaiian NOH Foods Recipe

Easy Chicken Enchilada Recipes

Created this easy chicken enchilada dish to share. Perfect for quick family meals or last minute potluck. I made this for my family last night and it was a hit. What seperates it from other similar dishes is that the combination of the two types of enchilada sauces. You can double the chicken and use it for next day tacos or nachos. I hope you enjoy.

Ingredients:

• 3lb boneless skinless chicken
• 1 cube chicken bouillon
• 1 heaping tbsp. pesto
• Corn or flour tortilla
• 1 can black beans
• 1 can corn (I used southwest corn blend)
• ½ onion diced
• 2 tbsp. taco seasoning
• 2 small cans el paso green chile enchilada sauce
• 2 small cans el paso red enchilada sauce
• 1 bag Mexican cheese blend
• 1 can sliced olives
• 3 stalks chopped green onion

Garnish:

• 1 diced avocado
• ½ c. chopped cilantro

Cooking Process:

Directions:
In a pot fill water to cover the chicken. Add bouillon and pesto, bring to boil Simmer until chicken falls apart, approximately 20-30 minutes, set aside In a sauté pan, fry diced onions until translucent Add in corn, black beans and taco seasoning Drain chicken, shred as needed Add chicken to corn mixture, warm Mix 2 types enchilada sauce in a bowl In a 9x13 pan spread 3/4c enchilada sauce on the bottom Fill tortillas with chicken mixture, roll and fill pan Pour more sauce all over the top of enchiladas Spread shredded cheese Top with olives and green onions Cover and bake 30 minutes at 375 degrees Take off cover and bake another 15 minutes Serve and garnish

how to serve:

A great compliment on the side is mexican rice.

For more delicious Chicken Recipes Visit Here@ Hawaiian chicken Recipes

Dad's Day Strata Recipe

I wanted to make my husband a nice Father's Day brunch, but we were in dire need of a trip to the grocery store. I scrounged what we had in the kitchen, and the Dad's Day Strata was born! It turned out very yummy and is very easy.

Ingredients:

• 1/2 cup broccoli florets
• 3 slices whole wheat bread, cubed
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
• 8 slices deli honey ham, shredded
• 1/4 cup shredded pepperjack cheese
• 4 eggs
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoons garlic powder
• salt and ground black pepper to taste

Directions:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Mix steamed broccoli, bread cubes, diced tomatoes, ham, and pepper jack cheese together in a large bowl.
• Beat eggs, cream, garlic powder, salt, and pepper together in a separate bowl; stir into broccoli mixture. Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until eggs are set in the middle, about 35 minutes. Allow to cool for 3 to 5 minutes before cutting.

Tip:

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

See more Hawaiian Recipes Visit Here@ Hawaiian Seafood Recipes

Korean Beef Short Rib Stew Recipe

This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.

Ingredients:

• 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
• 4 cups water
• 6 tablespoons soy sauce
• 8 cloves garlic, minced
• 1 small onion, sliced
• 1 tablespoon rice wine
• 1 tablespoon brown sugar
• 2 carrots, cut into chunks
• 2 small potatoes, cut into chunks
• 1/2 cup fresh shiitake mushrooms, sliced
• 2 tablespoons light corn syrup
• 1 tablespoon Asian (toasted) sesame oil
• 6 chestnuts, peeled (optional)
• 6 dates, pitted (optional)
• sliced green onion

Directions:

• Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
• Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
• Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
• Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Cook's Note:
You can use reconstituted dried shiitake mushrooms.

For more Korean Beef  Recipes Visit Here@ Hawaiian Korean Beef  Recipes

Filet Mignon with Rich Balsamic Glaze Recipe

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Ingredients:

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste

Directions:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Find more Delicious Recipes Visit here@ Hawaiian Beef Recipes

Delicious Fish Curry Recipe

Fish is one of the favorite sea foods at home and most times it is the fish fry or the pepper fish that is made as they are quick to make. I rarely make fish curry at home in Singapore as we do not like the taste of the variety we get here. They are good to make fish fry or roast but do not yield a good gravy.

Ingredients: (240 ml cup used)

Marination:

•     Fish 400 to 500 grams
•     1 tsp ginger garlic paste
•     ¼ tsp turmeric
•     ¼ to ½ tsp red chilli powder
•     Salt as needed

Other ingredients:

•     2 tbsp oil (adjust as needed)
•     2 medium onions sliced or ¾ cup sliced
•     2 medium ripe tomatoes (do not use very sour)
•     ½ tsp saunf (optional)
•     2 tbsp coconut grated
•     1 tsp red chilli powder (adjust as needed)
•     1 sprig curry leaves
•     1 green chili chopped or slit
•     1 small onion chopped finely (optional)
•     1 tsp ginger garlic paste
•     1 to 1 ½ tsp garam masala (refer notes)
•     1 ¼ cup water

Instructions:

1.     Marinate fish with ingredients mentioned under marination. Set aside till we need.
2.     Fry onions in 1 tbsp oil until lightly golden. Saute tomatoes as well until soft and mushy.
3.     Fry coconut, red chili powder, turmeric (optional) along with onions and tomatoes until the  mixture turns fragrant. Make sure the raw smell has gone away from all the ingredients.
4.     Cool this and blend to a smooth or coarse paste to suit your liking. If needed add 2 tbsp water to blend well.
5.     This step is optional. Fry fish in 1 tsp oil slightly until the raw smell goes away just for 2 to 3 mins on both sides.
6.     Add 1 tbsp more oil to the kadai. Allow cumin to splutter. Fry onions, curry leaves and green chili until the onions turn golden.
7.     Saute ginger garlic until the raw smell goes off.
8.     Add the ground paste, red chili powder (optional) and garam masala. Fry until the mixture smells good.
9.     Pour 1 ¼ cup water. Bring it to a boil. Cook until the oil begins to separate and the gravy thickens a bit.
10.     Drop the fish pieces and cook on a medium heat covered.
11.     Gently flip them after 3 to 4 mins or more depending on the thickness of the piece.
12.     Cook on both the sides until cooked. Fish pieces bulge a bit when cooked completely.
13.     Garnish with coriander leaves if desired.

Notes:
The kind of garam masala to use depends on ones choice of the gravy. Some folks do not prefer strong garam masala as they like to keep the fish flavour dominant. But we use a stronger garam masala. Also do adjust the quantity of masala to suit your taste.

For More Delicious Hawaiian Recipes Visit here@ Hawaiian seafood Recipes

Island Inspired Seafood Gumbo Recipe

Try this Island Inspired Seafood Gumbo recipe that includes shrimp, calamari, red snapper, crab meat, as well as other goodies!

 

Ingredients:

Island Inspired Seafood Gumbo

• 2 tablespoons vegetable oil
• 1 cup small dice yellow onion
• 1/2 cup small dice red bell pepper
• 1/2 cup small dice celery
• 1 pound callaloo or mustard greens, roughly chopped
• 2 tablespoons minced shallots
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onion bottoms
• 2 teaspoons minced garlic
• 1 tablespoon lime zest
• 4 cups shrimp stock or fish fumet
• 2 teaspoons fresh thyme leaves
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1/2 Scotch bonnet pepper
• 1 3/4 teaspoons salt
• 3/4 pound medium shrimp, peeled and deveined
• 3/4 pound red snapper fillet, cut into 1-inch pieces
• 1/2 pound calamari, cut into 1/2-inch rings
• 1/4 pound crabmeat, picked over for shells
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh cilantro leaves
• Cooked rice, for serving

Cooking Process:

Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and celery to the pot and saute until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes. Add the callaloo and saute for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and saute for1 minute. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high. Bring the pot to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo, if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.

Nutritional Information:

There are nutritional values recorded for this Island Inspired Seafood Gumbo recipe

For More Delicious Recipes Visit here@ Hawaiian seafood Recipes

Chicken Pumpkin Soup Recipes

Fall always brings pumpkin and squash to mind. This is a very simple soup that can be made without meat if you prefer.  I love pumpkin or squash in soups.

Ingredients:

•     1 ½ lbs boneless skinless chicken, cut into bite-sized pieces
•     ½ teaspoon salt
•     ¼ teaspoon black pepper
•     1 tablespoon olive oil, divided
•     1 sliced onion
•     1 red bell pepper, chopped
•     1 tablespoon fresh ginger, minced
•     1 jalapeno pepper, seeded and minced
•     1 tablespoon curry powder
•     4 garlic cloves, minced
•     6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
•     1 can chicken broth
•     1 can coconut milk
•     ¼ cup cilantro, chopped

Cooking Process:

Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; remove from pot and set aside.

Heat 1 teaspoon oil over medium-high heat. Add onion, bell pepper, ginger, jalapeno and curry powder. Sauté for 5 minutes. Stir in pumpkin, broth, and coconut milk; bring to a boil.

Reduce heat and simmer 30 minutes or until pumpkin is tender. Return chicken to pot; cook 10 minutes.  Garnish with cilantro. Serve over rice.

For More Delicious Chicken Recipes Visit here@ Hawaiian Chicken Recipes

Layered Lomi Salmon Hawaiian Recipe

A nice twist on the popular Hawaiian luau dish - lomi lomi salmon… de-constructed and layered for the perfect party appetizer.

Ingredients:

•     ¾ lb fresh salmon fillet, skin and fat (sushi-grade)
•     1 teaspoon Hawaiian salt
•     3-4 ripe tomatoes, chopped
•     green onions, slice
•     2 tablespoons white wine vinegar
•     3 tablespoons lime juice
•     1  teaspoon sugar
•     1 pinch of hot mustard powder
•     Salt
•     Pepper
•     2-3 tbsp vegetable oil
•     crushed ice for serving

Cooking Process:

Coat salmon with salt, rub well, wrap in clear wrap and refrigerate overnight.

Cut and remove seeds from tomatoes.  Chop green onions. Mix vinegar, lime juice, sugar, mustard powder, salt, pepper and oil. Marinate tomatoes and place on bottom of glass cups.  Top with salmon and garnish with green onions.  Serve over crushed ice.




For more Delicious Luau Hawaiian Recipes Visit here@ Luau Hawaiian Recipes

Crab Cake w/Sriracha Aioli Hawaiian Recipe

Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!

Ingredients:

•    1 lb. lump crabmeat
•     2 large eggs
•     ¼ cup mayonnaise
•     ½ small red bell pepper, seeded, minced
•     1 tsp. dry mustard
•     1 tsp. Worcestershire sauce
•     1 tsp. lemon juice
•     ½ tsp. salt
•     ¼ tsp. white pepper
•     ¼ tsp. cayenne pepper
•     1 c. panko or breadcrumbs
•     Extra panko, for coating
•     Oil, for frying

Sriracha Aioli:

•     1 c. mayonnaise
•     1 TB lemon juice
•     1 TB sriracha sauce

Cooking Process:

In a mixing bowl; combine aioli ingredients well. Transfer into a squirt bottle; refrigerate until ready for service. In a mixing bowl; combine all ingredients well. Shape into 2 ½-inch patties. In a skillet over medium heat; brown patties on both sides. Drain on paper towels. Serve with aioli. Variation: Serve crab cakes on a bed of baby spinach and tomato wedges for a quick salad.

For more Delicious Hawaiian Recipes visit here@ 30 Minute Meals Hawaiian Recipes

Jenn Bonezas Chicken Divine Recipe

OC16’s Jenn Boneza joins us on Cooking Hawaiian Style making one of her family’s go-to dishes Chicken Divine. This chicken divine recipe is pure comfort food and super easy to make. Catch her episode on Cooking Hawaiian Style!

Ingredients:

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 ¾-ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
½ cup dry white wine
½ cup freshly grated Parmesan
½ cup soft bread crumbs
2 tablespoons butter, melted

Cooking Process:
To make this chicken divine recipe, start by preheating oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

For more Delicious Chicken Recipes visit Here@ Hawaiian Chicken Recipes