Tag Archives: hawaiian
9/29/14

Haupia French Toast (for a crowd!)

haupia french toast

Remember when we talked about haupia? I’m a huge fan of this delicious Hawaiian treat. But then again, what’s NOT to love about coconut pudding?

It gets better, folks. Because I learned how to stuff haupia into something that’s equally as fabulous: french toast.  Um yes. I just went there. And yes. It’s just as good as it sounds. Maybe even better. Sometimes at brunch I’m in the mood for something savory. But this might just be the perfect sweet treat. With a tropical twist. Duh.  Continue reading

6/17/14

Hawaiian Bread Pudding with Coconut Caramel Sauce

hawaiian bread pudding

Sunday night was “College Night” at the bar across from my college campus. After 10pm, students were given 50% off, and you’d better believe that it was always packed. While my fellow 21-and-olders were in it for half priced mixed drinks, I was committed to something else: discounted bread pudding. What can I say? I have my priorities.

To this day, I love a good bread pudding.Think about it: carbs + pudding + sugar. Honestly, what’s not to love? This Hawaiian Bread Pudding is definitely a winning combination. I kept everything that’s sinfully delicious about bread pudding, and added in a little tropical twist. I’m preeeetty predictable like that. Plus – remember that Coconut Caramel Sauce I made last week? Um, yea. Make it. And then spoon pour it onto the Hawaiian Bread Pudding. Tropical party in yo’ mouth. 

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1/21/14

Hawaiian Chex Mix

Hawaiian Chex Mix

No matter who you’re going to route for this Super Bowl, we can all agree on one thing: game day foods are tres important. It’s crucial to have the nourishment to sustain you for hours of screaming, and enough carbs to soak up one too many beers. Game day food isn’t supposed to be good for you. It’s supposed to be highly addictive and fun. And that’s exactly what Hawaiian Chex Mix is.

hawaiian chex mix

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8/9/13

Teriyaki Beef Sliders with Grilled Pineapple Coleslaw {+ a GIVEAWAY}

Teriyaki Sliders with Grilled Pineapple Coleslaw

I’m a sucker for anything that uses the H-word. You know. Hawaiian. King’s Hawaiian Sweet Bread company is no exception. But I’m not a fan for that reason alone. I’ve always loved sweet bread. It’s perfect for everything from french toast and PB&Js to burgers. And speaking of burgers, I made Teriyaki Beef Sliders topped with homemade Grilled Pineapple Coleslaw for some friends the other night. The consensus? Total taste sensation. I’d like to take full credit for this recipe, but I’ve gotta give credit where it’s due. And in this case, the ingredients spoke for themselves. The teriyaki-marinated beef is such a drool-worthy combination on it’s own; but it’s only enhanced when smothered in in the tropical ‘slaw.

Teriyaki Beef SlidersGrilled Pineapple Coleslaw

You may have noticed that I’ve been on a grilled pineapple kick all summer. Why, you ask? Because it’s SOOO GOOD. I’m not normally a huge coleslaw fan, but the pineapple adds a perfect tangy crunch and an unexpected smokiness to these juicy sliders. Besides the pineapple, this is far from your typical coleslaw recipe. I incorporated some unusual ingredients like greek yogurt and rice wine vinegar. And it works. Continue reading

7/15/13

Hawaiian Lava Flow Cocktails

lava flow

Summer hit Portland like a freight train last week. The weather went from 60s-and-rainy to high-90s-and-super-hot within a 24 hour period. And all I could think about was a Lava Flow. Like, I probably would have had one for breakfast if that was appropriate. I finally got around to inviting some friends over and making a batch – and let’s just say that it was totally worth the wait.

Hawaiian Lava Flow Cocktail

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3/21/13

Haupia Cups with Toasted Coconut

Coconut Haupia Cups with Toasted Coconut

If you’re not familiar with haupia, it’s a traditional Hawaiian coconut dessert; like pudding but slightly thicker. It’s usually served at luaus, so odds are you’ve tried it if you’ve ever been to one. Most people love it – including myself. But really, what’s not to love about coconut pudding?

Coconut Haupia Cups with Toasted Coconut

It’s no surprise that I love tropical flavors – and cook with them often. But for some strange reason, I had never made haupia, up until recently. And I was pleasantly surprised at how easy it was. The most difficult part of the process is waiting to let the hot pudding set in the fridge.

Coconut Haupia Cups with Toasted Coconut

Traditionally this dessert sets in a large baking dish and is cut into squares. But (since my baking dish was dirty) I decided to make individual cups. And I’m always looking for an excuse to use toasted coconut, so of course I made some to top it with.

So ono.

Coconut Haupia Cups with Toasted Coconut
 
Haupia Cups with Toasted Coconut
Serves 8

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Ingredients
1 1/2 cups coconut milk
2 cups water
1 1/4 cup sugar
2 T unsalted butter
1 1/4 cup cornstarch
1 cup water
1 heaping cup of coconut flakes

Instructions
In a large pot, bring the coconut milk, water, sugar and butter to a boil. In a separate bowl, whisk together the cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth. Cook on low heat until it boils. Immediately pour into cups. Chill for at least 3 hours.
While pudding is chilling, spread coconut flakes over baking sheet and broil for several minutes, mixing often, until browned. Scoop onto pudding cups when ready.

Margaritas in the Rain http://margaritasintherain.com/

Adapted from Sam Choy’s Haupia Recipe

 

1/16/13

I ♥ Chocolate Dipped Macadamia Nut Shortbread

Dark chocolate dipped macadamia nut shortbread cookies

I have a very eclectic selection of cookie cutters.

Some of the most random ones include: squirrels and greek letters. These are unrelated. Promise.

Dark chocolate dipped macadamia nut shortbread cookies

Although the heart cookie cutter is probably the most normal one, it only comes out once a year, in February.

Last year for Valentine’s Day I made Conversation heart cookies that my friends and colleagues loved. This year I made a personal favorite: macadamia nut shortbread dipped in dark chocolate.

Dark chocolate dipped macadamia nut shortbread cookies
 
I didn’t make up this combination, but I can certainly appreciate it.

Life sure is sweet. xo

Dark chocolate dipped macadamia nut shortbread cookies
 
Chocolate Dipped Macadamia Shortbread
Serves 2

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Ingredients
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime, melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

Margaritas in the Rain http://margaritasintherain.com/

Chocolate Dipped Macadamia Shortbread

Makes approx. 2 dozen large cookies
Adapted from Use Real Butter

Ingredients:
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions:
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime,  melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

1/2/13

Lemon Lilikoi Bars

Three words I never thought I’d say:

Lemon Lilikoi Bars

I’m chocolated out.

Shocking, I know. But don’t worry, I haven’t lost my sweet tooth completely. Last week I shared a lime pie recipe with you, and this week I’m going citrus again. But with a tropical twist.

One of my favorite treats is a take on the traditional lemon bar – but with Lilikoi (passion fruit) mixed in.

Lemon Lilikoi Bars
 

You can take the girl out of Hawaii but you can’t take Hawaii out of the girl.

It’s practically impossible to find passion fruits in Oregon, but I have found passion fruit juice in our local Asian food store (imported from Hawaii, of course).

If you have a favorite lemon bar recipe of your own, simply substitute part of the lemon for passion fruit juice (or concentrate). The result is still a tangy treat – but with a sweet kick that blends perfectly with the shortbread crust.

 
Lemon Lilikoi Bars
Lemon Lilikoi Bars

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Crust Ingredients
1 stick (8 oz) butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp course salt

Filling Ingredients
6 large eggs
3 cups sugar
2 T grated lemon zest
1 cup fresh squeezed lemon/passion fruit juice (I used 3/4 cup passion fruit and 1/4 cup fresh lemon juice)
1 cup flour
1 cup powdered sugar for finish

Instructions
Preheat the oven to 350 degrees. For the crust, cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Dough will appear dry and crumbly. Flatten the dough with floured hands and press it into a 9 x 13 baking dish, building up a 1/2-inch edge on all sides. Chill, and then bake for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. Leave the oven on while making the filling. 

Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Margaritas in the Rain http://margaritasintherain.com/

Adapted from here.

11/14/12

Shoyu Chicken (+ a Ninja Cooking System GIVEAWAY! [now closed])

There are sooo many delicious things to eat in Hawaii.

Hawaiian Shoyu Chicken

One of my favorites is Shoyu Chicken. And today I’m excited to share my family’s recipe with you. In my opinion, it’s one of the best around.

Hawaiian Shoyu Chicken in Ninja Cooking Systems

Growing up, we always made Shoyu Chicken on the stovetop. But I recently make it in my brand new Ninja Cooking System, and was so pleased with the results. 

What’s awesome about the Ninja Cooking System is that in addition to slow cooker settings, it also has stovetop settings so you can braise meat, sear onions – or in this case, boil the marinade – before doing the slow cooking. It seems so obvious, but does your slow cooker do that? I dont think so.

Hawaiian Shoyu Chicken
 
Even Sam noticed a difference when I made this recipe in the Ninja. It was extra tender and flavorful. I served the chicken with my healthier version of Hawaiian mac salad, brown rice and spicy kimchi for a little taste of home.

So now to the good news: you can make melt-in-your-mouth Shoyu Chicken – plus a ton of other fantastic things – in a Ninja Cooking System of your own! Enter the giveaway below, just in time for the holidays.


**Ninja Cooking System Giveaway!** 

Comment below with your favorite slow cooker recipe. Your comment qualifies as an entry. Bonus entries for liking Margaritas In The Rain on Facebook and following me on Twitter (or let me know if you already have). I’ll draw a winner using random.org at 12pm ET on 11/20/12. Winner will be contacted using the email provided in the comments section. Good luck!

Note: Ninja Cooking Systems provided the Slow Cookers, but I was not compensated for this post. The views are my own. This slow cooker is really cool, you guys.

Congrats to our winner, Natalie G. of Portland!

 
Shoyu Chicken

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Ingredients
1 cup water
1 cup shoyu (soy sauce)
1 cup sugar
1 T sesame seeds
1 tsp crushed red pepper
8-10 slices of ginger, peeled and sliced 1/4 inch thick
2 pounds (approx. 8 pieces) skinless chicken thighs

Instructions
Cook all ingredients on High until boiling, continuing to mix until sugar disolves. Reduce to Low on Ninja Cooking System and let cook for up to 8 hours (the longer the better for flavor!). Or, if making on a stovetop, simply simmer on low for 1 hour.

Margaritas in the Rain http://margaritasintherain.com/

11/13/12

Healthier Hawaiian-syle Mac Salad

For many of my friends, comfort food is fried chicken. Lasagna. Burgers.

Healthier Hawaiian-style Mac Salad
 
For me, it’s Hawaiian-style “plate lunch”.

There are a handful of restaurants and food carts in Portland that serve Hawaiian food, but none come close to my favorite spots back at home.

Sometimes, a girl has to take things into her own hands. And the best part about that is being able to adapt recipes. The macaroni salad traditionally served in plate lunches is literally dripping in mayonaise.It tastes soooo good. But it is soooo bad.Luckily this recipe gives me most of the satisfaction with much less guilt. It uses whole wheat pasta, a lighter dressing, and is filled with chopped veggies for extra ruffage.

Healthier Hawaiian-style Mac Salad
 
It’s not zero cal, by any means. But it’s certainly easier to enjoy a scoop.

Healthier Hawaiian-style Mac Salad

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Ingredients
1/2 cup plain greek yogurt
3 T lowfat mayo
Red wine vinegar
1/2 tsp paprika
1 sweet onion
2 carrots
1 celery
1 red pepper
3 cups whole wheat macaroni noodles

Instructions
Boil noodles and let cool. In the meantime, dice vegetables and mix yogurt, mayo and paprika. Mix into cooled noodles until fully coated. Add a splash of red wine vinegar for extra flavor. Refrigerate before serving.

Margaritas in the Rain http://margaritasintherain.com/