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Sista Val's Home Style Recipes as featured, daily Monday through Thursday in the 4 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local and Island favorite Home Style Recipes.
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Korean BBQ Meatloaf
Added on May 17, 2024
2 cups Maika'i Organic Korean BBQ Sauce
3 lbs. Ground beef
2 cups Sweet Maui onion, diced
2 Eggs
1/2 cup Panko breadcrumbs

Preheat oven to 375F degrees.
In a medium sized mixing bowl, combine all ingredients and mix liberally with hands until well incorporated.
Line a baking sheet rack with aluminum foil and spray lightly with non-stick cooking spray.
On baking sheet rack, gently form approximately 3" wide piles of meatloaf mixture and shape rustically with hands.
Liberally rub the Maika`i Organic Korean BBQ Sauce all over the outside of the meatloaf.
Loosely cover meatloaf with aluminum foil and bake in oven for 50 minutes.
Remove foil and continue to bake for an additional 15 minutes or until sauce starts to brown.
Remove from oven and allow meatloaf to rest for 20 minutes before slicing.
Enjoy.

Recipe Courtesy of Foodland.com
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AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)
Added on May 16, 2024
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.
Ideally, let it sit for more than 2 hours, if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve. Can also use as a dipping sauce for French fries and good on pasta too.

Mahalo Shawn Olsson for sharing this recipe!
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Authentic Chimichurri (Uruguay & Argentina) BY KARINA | 194 COMMENTS authentic chimichurri (Uruguay & Argentina)
Added on May 16, 2024
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.
Ideally, let it sit for more than 2 hours, if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve. Can also use as a dipping sauce for French fries and good on pasta too.

Mahalo Shawn Olsson for sharing this recipe!
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Tako Rice
Added on May 15, 2024
2 cups White rice
1/2 pound Tako poke
1 tablespoon Shoyu
1/2 tablespoon Grated ginger
1/2 cup Maika'i Frozen Edamame

Wash rice thoroughly and add to your rice cooker.
Add shoyu and ginger to the rice in the cooker.
Add water up to the "2" line in the rice cooker pot and mix well.
Put Tako poke and edamame on the rice. Do not mix rice and other ingredients before cooking.
Cook rice.
Mix all ingredients once cooking is complete and serve.
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Mom's Filipino Chicken
Added on May 14, 2024
6.5 lbs chicken wings and mini drumsticks
2 Tbsp thyme (dried)
1/4 cup minced garlic
1/2 cup shoyu
1.5 cup rice wine vinegar
2 Tbsp sugar
1 1/4 cup vegetable oil
1 Tbsp Kosher salt
1 tsp black pepper

Lightly salt chicken and set to the side. Preheat oven to 375 degrees. Take seasoned chicken and pat dry, then shingle in a baking pan. Mix remaining ingredients to create the marinade.
Pour marinade over the chicken and let it rest for 30 minutes.
Bake chicken for 50 minutes then turn chicken over and cook for another 20 minutes.

Serve as a pupu or enjoy with hot rice.

Tip: Finish skin side up on broil for two minutes and make sure not to burn the chicken.

Recipe courtesy of Foodland.com
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