Good Frickin’ Paprika Chicken Recipe

While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.

Good Frickin' Paprika Chicken


  • 6 tablespoons plain yogurt
  • 3 cloves garlic, crushed
  • 3 tablespoons ground paprika
  • 2 tablespoons olive oil
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 pinch cayenne pepper
  • 1 (5 pound) whole chicken, cut into 8 pieces
  • salt
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon ketchup
  • 1/8 teaspoon hot chile paste (such as sambal oelek)
  • 1 pinch paprika
  • salt and pepper to taste


  • Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
  • Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
  • Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
  • Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
  • Spoon sherry vinegar mixture over cooked chicken and serve.

Find here for more delicious chicken recipes at Cooking Hawaiian Style.


Deviled Spam Sandwiches

Deviled spam spread perfect for sandwiches or with crackers!

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

Deviled Spam Sandwiches

  • 1 can spam, finely grated
  • 1 tablespoon sweet maui onion, finely minced
  • 1 boiled egg, finely grated
  • 1/2 – 3/4 cup mayonnaise (according to preference)
  • 1 teaspoon Aloha shoyu
  • pepper

Cooking Process:

Grate the spam. Combine all ingredients adding just enough mayonnaise to hold ingredients together.
Great for sandwiches or as an appetizer on bread or crackers.

Prepare an easy appetizer or quick food recipes “Spam Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.


Coconut Macadamia Taro Brand Pancake Mix Cookies Recipe

I’ve been developing a bunch of different cookie recipes using Taro Brand’s taro macadamia nut pancake mixes.  They are perfect for making a quick mini batch that will satisfy any of your cookie cravings.  These coconut macadamia nut cookies are crisp and buttery!

Prep Time: 10 | Cook Time: 12-15 | Ready In: 22-25

Coconut Macadamia Taro Brand Pancake Mix Cookies

  • 6 ounce package Taro Brand Taro Macadamia Nut Pancake Mix
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3/4 – 1 cup shredded sweetened coconut flakes

Cooking Process:

Heat oven to 325 degrees. In a bowl, combine sugar, vanilla and softened butter. Add 1 Taro Brand Taro Macadamia Nut Pancake mix and shredded coconut. Mix well until a smooth dough is formed and all ingredients are incorporated well. Using a portion scoop, measure out 12 portions. Place dough onto cookie sheet and flatten slightly with a glass. Cook for about 12  – 15 minutes or until they are golden brown. Makes 1 dozen cookies.

For more delicious recipes Visit here@ Hawaiian Dessert Recipes


Lazy Spam Donburi Recipes

This donburi is kind of a deconstructed spam musubi in a bowl. I have shared my unending donburi love in previous posts, but really, there is nothing easier than a one skillet meal on top of fresh rice. Recipe courtesy of Devany of Miss Mochi’s Adventures

Lazy Spam Donburi

Prep Time: 10 | Cook Time: 10 | Ready In: 20


  • 1/2 can SPAM
  • 6 tbs Aloha shoyu soy sauce
  • 3 tbs mirin
  • 2 tbs sugar
  • 2 tbs sake
  • 2-3 cups hot rice
  • 2 sheets of nori
  • furikake

Cooking Process:

Slice the Spam into 1/4″ slices, and in turn chop the slices into 1/2″ squares. Fry the Spam over medium heat until crispy in a large frying pan. Mix the shoyu (soy sauce), mirin, sake, and sugar together and pour over the spam. Stir until reduced by half. Place the rice into two bowl and roughly tear the nori into chunks to place over the rice. Spoon the spam over the nori and divide the sauce between the two bowls. Sprinkle with furikake and serve. Serves two

Prepare an easy appetizer or quick food recipes “Spam Musubi Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.


Chef Chris Manabe’s Ahi Spam Dip With Crackers Recipe

Chef Chris Manabe from Side Street Inn and grandson of the founder of Diamond Bakery makes his spam ahi dip with Diamond Bakery crackers.

Chef Chris Manabe's Ahi Spam Dip With Crackers Recipe
Prep Time: 5 | Cook Time: 10 | Ready In: 15


  • 1 can Spam Lite, cubed
  • 1 lb fresh poke grade ahi, cubed
  • 1 Cup Green Onions, Finely Chopped
  • 1 cup Ewa sweet onions, julienne
  • 1 cup low sodium Aloha Shoyu
  • 1 lemon, squeezed
  • 2 teaspoon garlic, grated
  • ½ teaspoon ginger, grated
  • 2 cups mayonnaise
  • ½ cup cracker meal

Cooking Process:

Combine all ingredients in a mixing bowl and mix well. Put mixture in small casserole dishes and add more cracker meal on top. Drizzle with butter (optional). Place in 350 degree oven and bake for 15 min. Serve with your favorite variety of Diamond Bakery crackers.

Find here for more delicious Spam recipe at Cooking Hawaiian Style.



Jesse Lipman’s Curried Kabocha & Lentil Stew

We have been very fortunate to collaborate with the gang at AlohaCare Hawaii and their efforts and involvement with the community.  They have been promoting healthy and affordable eating which is very important with diabetes and obesity on the rise in Hawaii. They introduced us to Jesse Lipman who has been doing some amazing things with local ingredients and teaching the keiki how to use them in the kitchen. This dish that he cooked on the show has to be one of my favorite healthy recipes. If you haven’t had the opportunity to try lentils or aren’t sure if you would like it, try this recipe… I think you will be impressed!

 Jesse Lipman's Curried Kabocha & Lentil Stew


  • 1 kabocha squash, trimmed, seeded & cut into bite sized pieces
  • 2 cups lentils, washed & drained
  • 1 large bunch kale
  • 5 cups vegetable broth
  • 1 head garlic, chopped
  • 1 Onion, chopped
  • 2-3 fingers of olena, chopped
  • Salt & pepper to taste
  • 1 teaspoon curry powder
  • 4 tablespoons butter*
  • 1 tablespoon olive oil
  • 2-3 curry or sage leaves

*exclude butter for vegan

Cooking Process:

Heat a deep pan or medium stew pot over medium heat and add  1 olive oil and curry powder.  Sautee onion, then add olena, and garlic. Lightly salt and pepper to taste.  When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.  Add a little olive oil if pan gets dry.  Add 4 cups vegetable broth, cover pan, adjust heat to simmer.  While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer. Butter can turn brown but should not burn.  As lentils begin to soften (about 10 minutes) add kabocha. Also, add the leftover vegetable broth if stew gets too thick.  Kabocha and lentils should soften together after 10-15 minutes of cooking. At this point taste for seasoning, add additional salt, pepper, curry powder if needed.  Add the kale and stir gently. Cook 2-3 minutes. Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.

For more Delicious recipes visit here@ Hawaiian Vegetarian 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!

Raw Coconut Bars


  • 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