8 ounces spaghetti

1 tablespoon olive oil, or as needed

1 (24 ounce) jar marinara sauce

1 (25 ounce) bag frozen breaded chicken strips, such as Tyson®

1 (8 ounce) bag shredded Italian blend cheese

1/4 cup chopped fresh oregano or basil (optional)

Preheat the oven to 400 degrees.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Lightly toss spaghetti in olive oil and place in the bottom of a large casserole dish. Pour half the marinara over spaghetti and top with frozen chicken strips. Top chicken with remaining marinara sauce. Sprinkle evenly with cheese.

Bake in the preheated oven until heated through, about 20 minutes. Remove casserole from the oven and top with fresh oregano or basil. Cut into squares and serve.

RC: Allrecipes.com
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1 pound chicken thighs boneless, skinless, cubed
1/4 onion thinly sliced
1/4 cup shoyu
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon hondashi
2 cups rice
2 & 1/4 cups water
3 eggs slightly beaten

Marinate the chicken: Add chicken, onions, shoyu, mirin, hondashi, and sugar to a bowl. Mix to combine and allow to marinate for 15 minutes.
Prepare the rice: Rinse the rice under cool running water until the water runs clear. Drain the water. Place rice in the rice cooker and add water.
Cook the rice and chicken: Add the marinated chicken mixture to the rice cooker. Spread the chicken in an even layer over the top of the rice.
Close the lid and start the cooking cycle. The cook time will vary depending on your rice cooker, but typically takes about 20-30 minutes.
When the rice cooker is done, quickly open the lid and pour in the eggs over the top of the cooked chicken and rice mixture. Close the lid and allow it to sit for an additional 5 minutes to allow the eggs to cook with the residual heat.

RC: Relle Lum
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2 pounds shrimp, peeled and devained
8 garlic cloves, minced
1 tsp dried parsley
1 stick butter
Garlic Salt to taste
1 box Rotini Pasta noodles
1 tbsp oil
1 tsp salt
2 bottles Garlic Parmesan Alfredo Sauce
1 bag frozen chopped broccoli or spinach

Boil Pasta noodles in a pot with enough water to cover the noodles making sure you add the oil and salt into the water before the Pasta(when the pasta is done, drain and add back into the pot)
Melt butter, garlic and garlic salt together in a separate pan. Adding in the shrimp at the same time until pink in color. Set aside until noodles are done
Now when your noodles are done add in 2 bottles sauce along with a little water in both bottles just to get remaining sauce out of the bottles.
Add in broccoli and let it simmer for 5 minutes then add the entire pan of garlic butter shrimp, sauce and all. Stir until well combined. Sprinkle with dried parsley flakes and serve with your favorite sides. Enjoy
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#5 chicken wings
1 1/2 cups soy sauce
2 tsp Goya adobo seasoning
3/4 cups white vinegar
5 cloves garlic, chopped
1/2 tsp peppercorn
4 bay leaf
5-7 boiled eggs

Add first 6 ingredients together and let it cook for an hour, on medium heat, stirring a few times. Last add in the boil eggs, cook for 10 minutes more and enjoy with your favorite sides.

RC: T’s All Kine Ono Grinds


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2-3 tbsp vegetable oil divided
1 tbsp ginger minced
2 cloves garlic minced
1 lb meat of your choice spam, beef, ground pork, char siu, kamaboko, shrimp, or tofu, thinly sliced
1 cup carrots julienned
1 medium onion sliced
2 cups bean sprouts
3 tbsp oyster sauce
1 lb cooked chow fun noodles
3-4 tbsp shoyu soy sauce, or to taste
2 green onions sliced

Prepare the Meat and Veggies:
Heat 1 tbsp. of oil in a large frying pan or wok over high heat.
Add minced ginger and garlic, followed by your choice of meat. Stir-fry for a few minutes until the meat is fully cooked or crispy.
Cook the Vegetables:
Add the carrots, stir-frying for 1-2 minutes, followed by the onions for another 1-2 minutes. (Stir fry toughest veggie to most tender veggie.)
Mix in the oyster sauce and half of the shoyu, tossing everything together. Stir-fry for an additional 1-2 minutes.
Remove the cooked veggies and meat from the pan and set aside.
Cook the Noodles:
Drizzle another 1-2 tbsp of oil into the pan and heat until the oil begins to smoke.
Add the cooked chow fun noodles and minimally stir-fry for 2-3 minutes until the noodles begin to crisp slightly.
Combine Everything:
Add the cooked veggies and meat back to the pan. Toss and drizzle in the rest of the shoyu.
Finally mix in the green onions and bean sprouts. Stir-fry for another minute, drizzling in more shoyu to taste.
Remove from heat and serve immediately. Enjoy your onolicious Hawaiian-style Chow Fun!

RC: Tani Nakamitsu

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