2 (14.5 ounce) cans chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans
1 (10 ounce) can chunk chicken
1 (10 ounce) can diced tomatoes with green chili peppers, drained
crushed tortilla chips, for serving (Optional)
shredded Cheddar cheese, for serving (Optional)

Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies into a large saucepan or stockpot over medium heat. Simmer, stirring occasionally, until chicken is heated through, about 15 minutes. Serve hot, topped with tortilla chips and shredded cheese.

RC: Allrecipes.com
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1 pound ground beef chuck
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 & 1/2 cups barbeque sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees. Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes. Enjoy.


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1 pound Okinawan Sweet Potatoes, peeled
1/2 cup sour cream
1/2 cup vanilla yogurt
2 tablespoons Hawaiian honey
Salt(to taste)

Peel sweet potatoes and simmer them in water until they are very tender, about 20 minutes.
Drain well.
Mash by hand for a chunkier texture, or puree with a mixer for a smooth consistency.
Fold in the sour cream, yogurt, honey and salt to taste.

RC: Foodland.com
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4 cups Milk, If dairy-free, use almond or your preferred plant based milk
4 Tbsp. Cocoa Powder, Unsweetened
4 Tbsp. Pure Maple Syrup
1 1/2 tsp Pure Vanilla Extract
2 pinch Sea Salt

In a saucepan, bring the milk to a boil.
Reduce heat to a simmer and stir in the cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk well.
Pour into cups and top with optional whipped cream, marshmallows, and cacao nibs. If turning into chocolate milk, chill in the fridge for an hour. Enjoy!



RC: Tiffany from foodsocial.io
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4 cups cooked, peeled and cubed 'ulu (1 large breadfruit)
2 cups chopped celery
2 cup chopped sweet onions
2 cups cubed apples
1/2 cup of finely chopped greens like parsley, basil, green onions, cilantro
1/2 teaspoon garlic salt
1/2 teaspoon Hawaiian salt
1 tablespoon mustard
1 cup mayonnaise
ground black pepper to taste

In steamer, steam 'ulu for at least 20 minutes or until its is soft, but not mushy
Peel and cut 'ulu into 1/2 inch pieces and put in large bowl
Chop onions and celery into small pieces and add to bowl
Cube apples and add to bowl
Fold ingredients together
Finely chop greens and mix with remaining ingredients into a dressing
Add dressing to bowl and mix
Serve chilled and garnish with parsley or green onions
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