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Saturday, June 22, 2013

JalapeƱo Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish

Wednesday, June 12, 2013

Mochiko Chicken

Mochiko Batter
4 Tablespoon mochiko flour
4 Tablespoon cornstarch
4 Tablespoon sugar
4 Tablespoon shoyu
2 Clove garlic minced
1⁄2 Teaspoon grated ginger
1 Tablespoon sesame seeds
1⁄4 Cup thinly sliced green onions
1⁄2 Teaspoon Salt
2 each eggs beaten

Chicken Preparation
2 Pound deboned chicken thighs
each oil for frying

Cut chicken into bite-size pieces (or slightly larger).
In a bowl, mix together mochiko batter ingredients.
Marinate chicken for 5 hours or overnight in refrigerator.
Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.

Serve hot or cold.

Saturday, June 8, 2013

Ahi Poke Oyster Sauce

8 oz. tuna sashimi block, cubed
⅛ tsp. kukui nut oil (optional)
1 Tbs. sesame oil
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. green onion, chopped
1 Tbs. onion, chopped
1 tsp. garlic, chopped
⅛ tsp. Hawaiian salt
Pinch chili flakes
Season Ahi with Hawaiian salt, mix well. Combine all ingredients in stainless steel bowl, chill well. Best when served immediately.

Kimchee Bacon Fried Rice (kimchi bokkeum bap)

1/4 head cabbage Kimchee, chopped, about 1 1/2C
4-6 bacon strips
2 C cooked rice heated
1-2T Kimchee juice
1t sesame oil
1t sesame seeds
dash black pepper
2 eggs
Some spring onion chopped for garnish, optional

Dice the bacon strips into small pieces, set aside.
Discard stuffing from the cabbage Kimchee and chop them into small pieces.
Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.
Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes.
Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through.
Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well.
Fry eggs into sunny side up and place on top of the fried rice.
Serve immediately.

Heavenly Oreo Dessert

1 (15.5 oz.) package of Oreo cookies
1/2 c. butter, melted
2 pkg. (3.9 oz each) Chocolate Instant Pudding
3 1/4 c. cold milk
2 containers (8 oz. each) Cool Whip
8 oz. cream cheese, softened
1 c. powdered sugar


Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job. Nope, it sure doesn't. Save 1/2 c. of the crumbs for the topping.

Pour the remaining crumbs into a 9x13 dish and add the melted butter.
Stir and press into the bottom of the dish to make a crust. 
In a bowl, whisk together the pudding mix and milk.
Set in the fridge for now.
Blend cream cheese until smooth.
Add powdered sugar.
Mix and fold in one container of Cool Whip.
Spread over the crust.
Add pudding and spread over the cream cheese mixture.
Top with the other Cool Whip.
Sprinkle the 1/2 c. Oreo crumbs over top.
Keep refrigerated until ready to serve. Refrigerate leftovers.

Shortbread Cookies

2 cups flour
Pinch salt
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Combine flour and salt. Set aside.

Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.

Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.

Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Yield: About 2 dozen cookies.

Butter Mochi

1 pound Mochiko (Glutinous Rice FLour)
1 teaspoon Baking Powder
2-½ cups White Sugar
3 cups Whole Milk
5 Eggs
1 teaspoon Vanilla Extract
½ cups Butter, Melted
1 cup Sweetened, Flaked Coconut

Preparation Instructions
Preheat your oven to 350 and grease a 9×13 inch baking dish.

In a medium bowl combine Mochiko, baking powder, and sugar. In another bowl whisk together your milk, eggs, and vanilla extract.

Combine your dry and wet ingredients into one bowl and stir until blended. Add in the melted butter and coconut flakes, again stirring until combined.

Pour the batter into the greased baking dish and bake in the oven for one hour until the top looks golden brown.

Allow to cool completely before you cut into squares and serve!

Chocolate Brownie Cookies

1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips

In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.