Ground lamb and turkey squash stew

Happy Spring!

In light of a new season, I made a yummy squash stew with ground lamb and turkey and barley rice from Japan. I was inspired by this recipe.

Ingredients used:

  • Ground lamb
  • Ground turkey
  • Large onion
  • Garlic
  • Sprigs of thyme
  • Kale
  • Carrots
  • Kosher salt
  • Garlic salt
  • Pepper
  • Garlic pepper/powder
  • 1.5 bottle of beer (I used Miller Lite)
  • Butternut squash
  • Chicken stock (no salt)
  • Barley rice
  • Flour for thickening

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Barley rice from Daiso in Japan.

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Ta da! A very tasty stew.

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I wish I had bought more of this rice. It was so delicious!

A healthy, yummy dinner just in time to welcome spring! I was very pleased with this dish.

Now that Honolulu has Daiso, I hope to find this rice there. It was to-die-for!

 

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White whine chicken!

Happy Sunday! I was inspired to use my slow cooker again! This time, I made a white wine herb chicken dish. I was inspired by this recipe.

My goal was to not use salt in my dish. I wanted to be really healthy, haha! My plan was just to use Mrs. Dash salt-free herb seasoning, black pepper, and garlic powder, pictured below. However, I realized how important salt is. In the end, I had to add some garlic salt to my dish to bring out the flavor in the chicken. It did not have much flavor even with my salt-free seasonings.

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This was a basic dish, with simple and minimal ingredients. I, of course, modified the recipe once again. I had put the slow cooker on high and cooked it for four hours. But because the entire pot was filled with chicken, four hours was not enough time. I had gone out for the day and when I had returned, the chicken on the top was not entirely cooked. But since we didn’t eat the dish that evening, I didn’t cook the chicken further. I transferred the chicken into baking pans to bake the next day.

Talk about chicken galore! We ate this dish for days, haha! I was chickened out!

Have a great week!

FS~

Good ol’ bourbon chicken!

Aloha!!!

Last year, I had made a slow cooker bourbon chicken. It turned out really yummy. It was my first time cooking with bourbon. That was exciting and super successful! We all enjoyed it! Something different for sure!

I have been loving the slow cooker. It makes life so much easier. Greatest invention ever!

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Bam! The ingredients. It was A LOT! But all so needed to create a delicious sauce!

This is the recipe that inspired my dish. I, of course, made it my own! I’m a tweaker!!!

https://dinnerthendessert.com/easy-bourbon-chicken/

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My mouth is watering!

This was so good over quinoa or rice. The sauce was sweet, tangy, and spicy! A little bit of everything. Yummy!

Have a great weekend!

 

Japanese New Year tradition

Happy New Year or あけましておめでとうございます。

In the Japanese culture, we have ozōni (mochi soup) that symbolizes good luck, as well as some other Japanese dishes. When I was younger, my grandma made all kinds of Japanese dishes for New Year’s Eve and Day. Unfortunately, the recipes were all “in her head.” She didn’t write them down before she had passed. So my family and I don’t eat all the different foods she used to make before. But the main thing we know how to make is the ozōni.

For 2020, I will be handed the baton to continue the ozōni tradition. I’m excited to experiment a bit and make the soup my own. Look out for that post in the near future.

I found this article a very interesting read: http://jpninfo.com/40490.

I’ve learned that everyone makes their ozōni differently. I’ve got to try different soups over the years and they are indeed different from the mochi soup I eat at home. It even looks different, too.

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The soup I eat every year. Recipe that has been in my family for years…

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Ozōni from Yajima-Ya Japanese restaurant.

The soup-base, or dashi, I’m always used to eating is dark. It’s a shoyu-based soup. I found it interesting that all the other dashi I’ve tried have all been light, such as the one above. The broth is pretty much clear. They’re all still very delicious. Tastes very different for sure, which I love. It’s wonderful to know that ozōni is very unique. I’m always excited to try other ozōni. I always take advantage of that! Can’t have too much good luck for the new year.

I wish everyone a splendid 2019. It’s going to be an awesome year!

FS~

 

 

 

 

Christmas grindz

Christmas came and went. All we did was eat! The holidays is a wonderful time to gather together with loved ones and enjoy delicious foods together. In Hawaii, we have a mixed pot of ethnicities and that means there’s a variety of foods on the menu, plus the local grinds!

We had our annual prime rib, courtesy of Costco. This dish never disappoints. It’s so tasty! It’s pricey, but it’s worth every penny! Yummy!

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I also made fresh cream corn for the first time. I came across a recipe on Delish.com.

It’s super simple. The following ingredients included:

  • 2 c. milk (I used lactose-free skim milk)
  • 1/2 c. unsalted butter
  • 16 oz. cream cheese
  • 3 bags of frozen organic corn (you can also use canned corn, too)
  • 1 tbsp. organic sugar
  • fresh black pepper
  • garlic salt
  • garlic powder

I slow-cooked it on high for four hours. My Crock Pot did not have the two-hour feature.

We had leftover bacon from our Christmas breakfast, but forgot to add it in afterwards. Also, decided not to add in the green onions. This dish was a hit, nonetheless! Everyone loved it. Guess this’ll be a dish that will be added to the holiday dinner menu! Yay!

Have a blessed New Year’s celebrations. Be safe!

FS x

My belated Thanksgiving Feast

Hola! So sorry I’ve been absent for a while. Life has been insanely busy the latter half of this year. If you are a follower of my other social media platforms, I tend to update those sites more often. Please follow!!! However, I do plan to resume posting blogs on this site as well.

The holidays are here again. I hope y’all had a wonderful Thanksgiving and having a great start to the holiday season. The days are flying by so quickly! Christmas is in 19 days! Trying to savor this special time of year. It’s my ultimate favorite that I hold dear to my heart.

Sharing my Thanksgiving feast in today’s post. My family and I never shy away from tradition on Thanksgiving. We got to have the turkey, stuffing, yam, ham, mashed potatoes, rice, and gravy! Oh, and we can’t forget the two famous pies- custard and pumpkin!! Yum! That’s our feast, and we never get tired of it!

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The stuffing is homemade and is very simple to prep and make. On my Instagram, I will post some videos of the dishes I made this Turkey Day, including this yummy stuffing.

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My mouth is watering looking at this and reflecting on that delicious meal.

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Homemade desserts made by my cousin- layered jello and mini tarts. I couldn’t resist- they were amazingly good!

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Oh, and I had to have a slice of this! Pumpkin pie from A’ala Bakery is bomb!!!

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…And this custard pie, too- haha! FYI- A’ala Bakery is closing its doors at the end of this month, so get your fix while ya can!

A’ala Bakery
1425 Liliha St.
Honolulu, HI 96817

Have a blessed and safe holiday season!

FS~

Gotta love them stir fries!

Happy Sunday, almost October, and Fall!

I love stir fries! I love cooking this dish, too. It’s simple and healthy for ya. I made a teriyaki ground turkey breast rice bowl. It was bomb! Enjoy the videos.

This entrée is inspired by: https://www.yellowblissroad.com/teriyaki-turkey-rice-bowl/

The following ingredients that made this wonderful dish are:

  • Ground turkey breast (ground turkey is fine, too)
  • Rice (any type of rice. I used a mix of quinoa, wild, basmati, jasmine, and white rice)
  • Shoyu (soy sauce)
  • Garlic powder
  • Black pepper
  • Brown sugar
  • Garlic salt
  • Himalyan pink salt
  • Cornstarch (for thickening of the sauce)
  • Red wine vinegar
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Ingredients and seasonings

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Da final product! Whoo hoo!

Have a great week!

FS