Hawaiian Dinner

 Hawaiian Macaroni Salad

Serves 6

• 8 ounces dry elbow macaroni
• ▢1 tablespoon apple cider vinegar
• ▢1 carrot peeled and grated
• ▢2 tablespoons grated onion (it will be liquidy)
• ▢1 ¼ cups Best Foods or Hellman’s mayonnaise (I use Light Hellman's—same great taste, less calories!)
• ▢2 tablespoons milk
• ▢1 teaspoon sugar
• ▢Kosher salt and freshly ground black pepper

Instructions

• In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
• In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.

• The locals tend to overcook the pasta until it’s soft and fat. I prefer to cook until tender but not really overcooked. This is a matter of personal preference.
• You absolutely must use Best Foods or Hellman's brand mayonnaise for the dressing. These are the only brands of mayo that are traditionally used in this dish. They are technically the same brand, but have different names depending on the US region where you purchase them.
• The serving size for this recipe is based on an ice cream scoop of salad per plate. You can even halve the quantity in the recipe, and it is still plentiful. If you desire more macaroni per person, make the full recipe, or even double it for a party or potluck.
• You can include this fantastically simple Hawaiian mac salad on a classic plate lunch. This terminology refers to a plated meal consisting of a serving of protein, steamed rice, and mayo-based salad. Make your own classic Hawaiian plate lunch by pairing this easy Hawaiian mac salad with another standby:

Hawaiian Huli Huli chicken

Serves 4

 

For The Marinade:

• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup chicken broth
• 1 1/4 teaspoons fresh minced ginger
• 1 1/4 teaspoons minced garlic
• 1/8 teaspoon cayenne pepper

For The Chicken:

• 4-5 boneless skinless chicken thighs and/or breasts
• Olive oil (use to oil the grill before adding chicken)
• 1 stalk green onion , chopped (use the green part), for garnish

Instructions

1. Whisk the marinade ingredients together in a large covered container, until fully combined. Set aside about half of the marinade in a separate container (cover and refrigerate the reserved marinade until ready to grill).

2. Add the thawed chicken pieces to the large container; turn to coat in the sauce. Make sure container is covered. Refrigerate chicken overnight, or at least 4-6 hours.

3. Prepare BBQ. Lightly oil the grill with the olive oil. When coals are hot and ready to go, add the chicken pieces. Discard the marinade that the raw chicken was in. 

4. Grill the chicken until done (larger pieces of chicken will require longer cooking time). Use the reserved marinade (from step #1) to baste the chicken continually while it cooks. When chicken is fully cooked (approx. 20-25 minutes or so, depending on size), remove chicken from grill to a serving platter. Garnish chicken with sliced green onions. Serve and enjoy!

Kalua Pork

Extra Creamy CrockPot Mac and Cheese

 

Spend With Pennies
Serves 6

2 cups uncooked elbow macaroni
10 ½ ounces condensed cream of chicken soup
3 cups cheddar cheese shredded
1 cup Gruyere cheese shredded
½ cup mayonnaise (or cream cheese0
½ cup sour cream regular or light
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper

Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.

Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.

Optional- you can mix everything and then put in a oiled casserole dish

 350 degrees for 30 min

One time I made pasta the night before and then made sauce separately and then next day combined and warmed them up together

Delicious Fish Tacos

 Spend With Pennies

Serves 4

• 1 ½ pounds fillets of tilapia or cod/haddock
• ▢1 tablespoon olive oil

• 1 tablespoon chilli powder
• ▢½ teaspoon cumin
• ▢½ teaspoon garlic powder
• ▢1 teaspoon paprika
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢1 teaspoon oregano
• ▢½ teaspoon onion powder

TACOS-

8 6-inch corn or flour tortillas

       1 sliced avocado

• ▢1 lime wedged
• ▢toppings to taste

• fish taco sauce-

  2 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢½ lime juiced (lemon juice container)
• ▢½ teaspoon garlic powder
• ▢½ teaspoon cumin
• ▢½ teaspoon sriracha or to taste
• 
  

Directions-

• Preheat oven to 400°F.
• Combine all fish taco sauce ingredients in a small bowl and set aside.
• Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top as desired and serve.
• 
  

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped ⅓ cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.

Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

8/7/22 I made these and seasoned with a special seasoning called Pecan smoked salt, turned out just simply amazing!

Mexican Corn- Elote

Corn

Butter

Mayonnaise

Seasoned salt

garlic powder

Cotija cheese

paprika

cayenne

tahin

fresh lime

 

Husk corn but leave the green husk on, use for a handle

Grill for 15min, turning often

Put butter on the corn

Mix the mayonnaise spread, slather the mayo mix on the cooked corn

Then layer a generous amount of cojita cheese on top of the mayo spread

Sprinke paprika, cayenne, and tahin

Top it off with fresh lime

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.