Sean Robbins Portuguese Sausage Fried Rice Recipe

Hawaiian Music star Sean Robbins joins us on Cooking Hawaiian Style to make some of his favorite dishes including this easy-to-make Portuguese sausage fried rice. Be sure to catch Sean’s episode on Cooking Hawaiian Style TV.

Prep Time: 10 | Cook Time: 10 | Ready In: 20
Sean Robbins Portuguese Sausage Fried Rice
  • 3 cups cooked rice, cooled to room temperature
  • ¼ cup sesame oil to flavor fried rice
  • 1/4 cp or less Aloha shoyu (soy sauce) to taste
  • 3-4 tablespoons safflower oil to saute sausage, veggies, and eggs
  • 8 to 12 oz of Portugese sausage, bite-sized pieces
  • 2 large eggs
  • 1 tsp finely chopped fresh ginger
  • 1 tsp minced garlic
  • 1/4 cp white onion, small dice
  • 1/4 cp celery, small dice
  • 1/4 cp carrots, small dice
  • 1/2 cp frozen green peas, thawed
  • black pepper to taste
Cooking Process:
Saute Portuguese sausage, oil, onions, celery and carrots until slightly tender.  Add Rice to mixture and combine ingredients well.  Seson with ginger, Aloha shoyu and add green peas. Mix gently to combine ingredients thoroughly.  Add scrambled eggs to one side of the pan, and cook until soft scrambled and combine with fried rice.  Season with black pepper and salt if necessary.




Apple Delight Recipe

Apple Delight – A delicious recipe by Janis Yee – Author of The Hawaii Book of Rice featuring fresh fruits, nuts and vegetables.  See how AlohaCare is committed to healthy and affordable recipes for the community at on AlohaCare’s Website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

Apple Delight Recipe



  • 3/4 cup lemon-flavored yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 3 cups cooked brown rice, cooled
  • 2 whole red apples, cored and diced
  • 1 cupcelery, chopped
  • 3/4 cup nuts, coarsely chopped
  • 3/4 cup dried cranberries

Cooking Process:
1.  Combine Yogurt and mayonnaise in large bowl.
2.  Add remaining ingredients and mix well.
3.  Chill then serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!

Garden Tacos Salad Recipe

Garden Tacos – A recipe by Carol Nardello – Author of a Sweet Dash of Aloha shares this healthy and affordable recipe presented by AlohaCare.  Visit the AlohaCare website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

Garden Tacos Salad

  • 2 tomatoes, chopped
  • 1/2 sweet onion, minced
  • 1/2 jalapeno pepper, cored, seeded, and minced finely (optional)
  • 1 clove garlic, minced
  • 1/2 lime for zest and Juice
  • 1/4 cupcilantro, chopped (optional)
  • 2 (6 oz.)cans tuna packed in water, drained
  • 8 large Romaine leaves, washed and stems removed
  • 3/4 cup Cheddar cheese, grated

Cooking Process:

1   Prepare salsa in a medium bowl by combining the tomatoes, onion, jalapeno, garlic, lime zest and juice.
2.  Mix well and chill until needed.
3.  Combine drained tuna fish with prepared salsa, mixing well.
4.  Spread out Romaine leaves and evenly divide filling among them.
5.  Sprinkle with cheese and serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!

Homemade Guava Jam Pop Tarts

I think most of us have grown up eating pop tarts and this is a recipe using Hawaiian guava jam which my kids absolutely love!  Its also a fun recipe that the kids enjoy making in the kitchen.

Homemade Guava Jam Pop Tarts

Prep Time: 30 | Cook Time: 20-25 | Ready In: 60+



  • 2 cups (8 1/2 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons (1 ounce) milk
  • 1 additional large egg (to brush on pastry)

Guava Jam Filling:

  • 3/4 cup guava jam
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water


  • 2 cups confectioner’s sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons whole milk
  • candy sprinkles (optional)

Cooking Process:

Guava jam filling:

Mix the guava jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.


Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately  or wrap each half in plastic and refrigerate for up to 2 days.


If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.


In a small bowl, whisk together the confectioner’s sugar, corn syrup and milk. On a piece of parchment paper test the glaze by spreading it with a rubber spatula. If it is not smooth, add a touch more milk. Spread the pop tarts with the glaze and top with sprinkles.

For more Delicious Recipes Visit here@ Hawaiian Kids Recipes

Spicy Garlic Lime Chicken Recipe

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Spicy Garlic Lime Chicken


  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice

Cooking Process:

Prep: 5m | Cook: 20m | Ready In: 25m

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


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

For more Chicken Recipes visit here@ Hawaiian Chicken Recipes

Grilled Fish Steaks Recipes

Grilled Fish Steaks


  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 (6 ounce) fillets halibut

Cooking Process:

Prep: 10m | Cook: 10m | Ready In: 1h 30m

  • In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  • Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.


The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


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

For more delicious recipes visit here@ Hawaiian Seafood Recipes

Hawaiian Slow Cooker Mediterranean Stew Recipe

A nice hearty stew that is wicked easy.

Slow Cooker Mediterranean Stew


  • 1 butternut squash – peeled, seeded, and cubed
  • 2 cups cubed eggplant, with peel
  • 2 cups cubed zucchini
  • 1 (10 ounce) package frozen okra, thawed
  • 1 (8 ounce) can tomato sauce
  • 1 cup chopped onion
  • 1 ripe tomato, chopped
  • 1 carrot, sliced thin
  • 1/2 cup vegetable broth
  • 1/3 cup raisins
  • 1 clove garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika

Cooking Process:

Prep: 30m | Cook: 10h | Ready In: 10h 30m

  • In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
  • Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

For more delicious hawaiian Recipes visit here@  Hawaiian Slow Cooker Recipes