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

Ingredients:

  • 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

Directions:

  • 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.

Triple Dipped Fried Chicken Recipes

This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.

Triple Dipped Fried Chicken

Ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart vegetable oil for frying
  • 1 (3 pound) whole chicken, cut into pieces

Directions:

In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.

Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Find here for more delicious Chicken Recipes at Cooking Hawaiian Style.

SPAM Cakes Recipes

“A great take on a classic breakfast staple.”

SPAM Cakes

Ingredients

  • 2 cups pancake mix
  • 1 (12 ounce) can SPAM® Classic, cut into small cubes
  • cooking spray
  • 1/2 cup pancake syrup, or as needed

Directions:

  • Prepare pancake mix according to package directions.
  • Fry SPAM(R) Classic in skillet over medium heat until lightly browned, about 5 minutes.
  • Pre-heat griddle or large skillet to medium and spray lightly with non-stick cooking spray.
  • Pour pancake batter onto griddle, using about 1/3 cup batter per pancake.
  • As the first side is cooking, top each pancake with some cubes of SPAM(R) Classic; cook pancakes until bubbles form and the edges are dry, about 3 minutes. Flip pancakes over; cook on the other side until golden, about 2 minutes.
  • Repeat with remaining batter and SPAM(R) Classic. Serve topped with pancake syrup.

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.

Spam & Eggs w/Bittermelon

Spam & eggs with bitter melon, a definite comfort food growing up in Hawaii.

Prep Time: 5 | Cook Time: 10 | Ready In: 15

Spam & Eggs w/Bittermelon

Ingredients:

  • 1 can spam , small cubed
  • 1 bitter melon, sliced in half lengthwise, scrape inside with spoon well, and slice thin
  • 6-8 eggs, beaten
  • 1 teaspoon Aloha shoyu
  • 1 teaspoon oyster sauce
  • salt/pepper to taste

Cooking Process:

stir fry bitter melon in a little bit of oil for 3-4 minutes, add a teaspoon of water and cover for 1 minute. Add spam and stir fry until spam turns golden brown. Push bittermelon and spam to one side of the pan and slowly add beaten eggs. Cook eggs until done adding soy sauce, oyster sauce and salt/pepper to season. Mix together and serve with rice!

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.

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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

Ingredients:
  • 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

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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
Ingredients:
  • 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.

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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+

Ingredients:

Pastry:

  • 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

Glaze:

  • 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.

Dough:

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.

Assembly:

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.

Glaze:

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