Thursday, January 12, 2017

Handmade Valentine's Coloring Card

So Valentine's Day is nearly a month away. I just made some of these for the boys' school treats next month. I'm considering on selling these (LOCAL TO ME ONLY). I figure it can save you the time from searching for treats at the store. Bonus is that I'll do the work for you 😉. 

Selling 24 for $18. You get to choose up to 3 designs. They will include the crayons and treat bags with an adhesive seal. For an additional $2 charge I can also include the names for the "To" and "From" with a name list that you will provide to me. 

Lmk, if you're interested! Mahalo!






Thursday, December 8, 2016

Instant Pot: Chicken Papaya

We've been experiencing 35*+ weather lately. Even got some snow today and expecting freezing rain overnight. Made chicken papaya for dinner last night and it was such comfort food for this weather. 

Instant Pot: Chicken Papaya

Ingredients:
3 lbs defrosted chicken wings
1 large green papaya, peeled, seeds removed, and cut into 1-2 inch cubes
2 medium chopped tomatoes 
1/2 onions sliced
1-2 tbsp minced garlic
2 tbsp patis, more can be added to taste
2 cups water
Shoyu to taste
Black pepper
Coconut oil

Directions:
Hit sauté. Add some coconut oil, onions, and garlic and cook 1-2 min. Add tomatoes and store 1-2 min. Add chicken wings, water, and patis. Stir. Close lid and move valve to sealing. Cancel sauté and hit chicken option. Adjust time to 5 minutes. Let NPR for 10 minutes and then QPR. Add papaya and stir. Reclose lid and change valve to sealing. Cancel keep warm and hit soup option. Adjust time to 2 minutes. Let NPR 10 min and then QPR. Add black pepper, shoyu, and more patis to taste. Enjoy!

**I wasn't sure about cooking the papaya at the time time with the chicken for fear of turning it into mush. After I did the second round of cooking I kind of overlooked the wings and the papaya was perfect but still al dente. I could very well cooked everything all at once for 5 minutes and it would've turned out fine. I have one more green papaya left, maybe I'll make another batch of soup to test that theory 😝.




Sunday, December 4, 2016

Instant Pot: Zuppa Toscana

I first made this a long while ago in the crockpot and then stovetop. I've actually never eaten this soup before at Olive Garden but a friend brought for a party and it was such comfort food. Now that I have an Instant Pot I of course had to make this soup in it. It only took about 10 minutes prepping time to cut the veggies and bacon. Then 5 minutes to cook on the soup function, NPR (natural pressure release), and then to QR (quick release). Super quick dinner to make and it tasted just as good if not better than when done in the crockpot and stove top. Here's the recipe.

Instant Pot: Zuppa Toscana (Olive Garden Knockoff)

Ingredients:
1 lb Italian sausage
3 russet potatoes, cubed
1/2 onion, diced
2 tbsp minced garlic 
1 pkg bacon (I used 2 pkgs, well because bacon 😝)
1 bunch kale, removed from stem and chopped
4 cups chicken broth (forgot to include in first pic and in the 4th pic it looks like gel because I used turkey broth I made in the IP a few days ago)
1 1/2 cups heavy whipping cream 

Directions:
Sauté Italian sausage till no longer pink. Add onions and garlic and cook for 1-2 minutes. Add potatoes and broth. Hit cancel, cover with lid, hit soup, and adjust time to 5 minutes. Make sure valve is on sealing. While IP is going, I separately brown bacon and drain fat. Let NPR for 10 min, then QPR. Cancel keep warm button and hit sauté. Add heavy whipping cream, chopped kale, and bacon. Season with black pepper. Enjoy!



Wednesday, August 3, 2016

Instant Pot Kalua Pig


I keep forgetting to post about this and it's been sitting in my pending posts. Plus I got kinda lazy with blog posting and on the Facebook IP group. I ended up making this last night and figured I get it rolling again 😉. Bonus, I included a little vid with some island flavah 😆. 

Our normal 2 hour oven baked Kalua pig cooked in the IP for 25 minutes. Overall cooking time of prepping, quick sauté, pressurizing, and depressurizing in about 45 minutes. SAY WHAT 😳😃😱😉👍🏼! 

I just did what we normally do for our oven baked version and adjusted the measurements for the seasonings a bit. Just to account for the saltiness. You can always season more after cooking but during the cooking process you're pretty much outta luck. 

We've always cut our pork butt or shoulder into about 1 1/2-inch slices, laid into a 13"x9" baking pan, seasoned it with shoyu, Hawaiian salt, & liquid smoke (I've made this so many times that I don't even measure but will give an approximate), added some water, covered with foil, and baked at 400* for two hours. The slicing of the pork makes it cook faster and makes for easier shredding. 

Now today I converted that method to the IP and it worked like a charm. I kept going over other recipes for Kalua pig but just couldn't shake that it takes just as long in the IP as it does when I cook in the oven. Then my hubby told me why fix something that isn't broke and just do it the same oven way (ingredients wise) but cut the time for the IP. So I did and it went a little something like this...

PS - Thank goodness it worked as a trial run since I just scored 5 pork butts on a price cut for our son's bday party the next weekend. Used one of those for this experiment 😃😉👍🏼.






KALUA PIG

INGREDIENTS:

3 1/2 lb - 4lb boneless port butt or shoulder (if you have bone-in, it's fine. Just slice and cut around bone) sliced into 1 1/2-inch slices. 
Liquid smoke
Hawaiian salt
Shoyu
Water
Coconut oil or preference. 

DIRECTIONS:

Slice pork into about 1 1/2 inch slices.  Hit sauté, add some oil, and brown slices a little on both sides. Cancel sauté. Sprinkle about 1 tbsp. Hawaiian salt.  Drizzle about 1/4 cup shoyu over pork.  Drizzle about 2 tbsp liquid smoke over pork.  Add 1 cup water.  Cover with lid and be sure valve is at sealing. Hit meat and adjust time to 25 minutes. When done let NPR for 10!minutes, then QR.  Remove lid and remove pork pieces from liquid to separate bowl for shedding. Reserve liquid if you want to keep meat less dry or use as broth for Kalua pig and cabbage. 

\000/

Wednesday, April 6, 2016

Instant Pot Beef Luau Stew

I've had success with slowly converting all the local Hawaii dishes that I cook via stovetop to the Instant Pot. A few weeks ago I conquered a beef luau stew. It's Hawaiian beef stew made with luau leaves (taro leaves) and coconut milk. Normally this takes me a few hours to cook on the stove in order to get the meat tender and to cook the fresh leaves properly. Not cooking down the leaves properly results with you experiencing an itchy throat when eating it. Here's my mock up recipe that I just typed up 😉👍🏼. 

INGREDIENTS:

Luau leaves (taro leaves) stems & fibrous veins removed
8 cups water
Hawaiian salt
3 lb chuck roast 
1/2 onion
2 tbsp minced garlic
4 cups chicken broth 
2 cans coconut milk
Salt & pepper to taste 

DIRECTIONS:

PART I:

Cleaned and cut off stems of luau leaves. Chop leaves and add to pot with 8 cups water. Sprinkle some Hawaiian salt and push leaves into water. Cook on manual for 15 min. Let NPR for 10, then quick release. Drain leaves.  I ended up doing two cooking batches of the leaves since I didn't want to overflow the pot. 

PART 2:
Cut chuck roast into big chunks. Sauté meat with coconut oil. Add sliced onions, garlic, 4 cups chicken broth, and cooked luau leaves. Stir to incorporate. Cancel sauté and cook on Meat/Stew for 25 min. Let NPR for 10 min, then quick release. Cancel keep warm and hit sauté. Add two cans of coconut milk and stir.  Season to taste. Enjoy!




Monday, April 4, 2016

Instant Pot Pork & Tabungao (Opo Squash)

I make this Filipino dish all the time over the stove. It's such comfort food for us and we like it soup like. When a make the Filipino Port Guisantes (Pork & Peas) a few weeks back in the Instant Pot, I knew I could do the same with this dish too. This too took only seven minutes cooking time (after pressurizing) in the IP when it normally takes about an hour total over the stovetop. 

Here's the recipe!

Instant Pot Pork & Tabungao (Opo Squash)

3 lbs chopped pork butt or shoulder
1/2 onion sliced
2 tbsp minced garlic
2 ripe tomatoes, chopped
2 medium sized tabungao (Opo squash), peeled and sliced
1/4 cup patis (fish sauce), 
1 cup chicken broth
2 cups chichiron (fried pork rinds), optional
1 cup dried shrimp, optional 
Black pepper to season 
Oil

Directions:
Sauté pork, onion, garlic, and oil in the Instant Pot for about 5 minutes. Cancel sauté. Add chicken broth, patis, and squash. Mix well. Seal lid and be sure valve is on sealing. Hit meat button and adjust time to 7 minutes. When done let it NPR (normal pressure release) for 10 minutes, then do a QR (quick release) of the valve. Remove lid, turn off IP, and hit sauté. Add tomatoes, dried shrimp, chichiron, and black pepper. Mix well and let cook till last remaining ingredients are soft. Taste broth and add more patis if needed to your preference. 

MANGAN TAYON!


Tuesday, March 8, 2016

Instant Pot Shoyu Chicken

About a month ago my brother came in from Seattle for a visit be had been curious on how my Instant Pot works since I had been posting about it on Facebook. He was pretty amazed that I could cook a local Hawaii favorite is Shoyu Chicken in less than half the time over the stove. This batch I made in the IP took only 8 minutes since it was a mixture of bone in chicken thighs and drumsticks. I had thought I had grabbed a tray of all bone in thighs at the store but this worked out really well. I later cooked a tray of all bone in thighs for a different dish and found I had to cook it in the IP for 12 minutes. 

So depending on what cut of chicken you are using, you will have to adjust the cooking time. This recipe will be based on what I have done so far. 

Here's the recipe. 


INSTANT POT SHOYU CHICKEN

Ingredients:
1 tray of chicken thighs and drumsticks
1 cup shoyu (Aloha Brand preferred)
1 cup water
1/2 cup brown sugar, packed
Few slices of ginger 
Coconut oil or preference
Chopped green onion
Cornstarch and water for slurry


Directions:

Sautéed chicken thighs and drumsticks in coconut oil and set aside. Deglazed the bits with water, shoyu, added sliced ginger, and brown sugar. Added the chicken, cancel sauté, and hit chicken for 8 minutes. NPR 8 minutes and then QR. I removed chicken, hit sauté to thicken sauce with cornstarch and water and added chopped green onion. Placed chicken back to pot. Enjoy!