1-1/2 lbs. Boneless, skinless chicken
3/4 cup Sugar
3/4 cup shoyu (soy sauce)
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs. Long rice, soaked & cut into 2 inch lengths

Slice chicken into serving pieces. Combine sugar and shoyu. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add shoyu mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!
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2 pounds sashimi-grade 'ahi (tuna), cut into 1/2-inch cubes
1/2 cup diced sweet onion
1 tablespoon flaky sea salt (such as Maldon) or Hawaiian sea salt, plus more to taste
2 Hawaiian chili peppers or 1 bird’s eye chili, thinly sliced
1/4 cup chopped ogo seaweed (optional; soaked in water if dried)
2 tablespoons ground or finely chopped toasted kukui (candlenuts) or macadamia nuts
1/4 cup thinly sliced scallions

In a medium bowl, gently fold together all the ingredients until thoroughly mixed. Adjust the seasoning with more salt to taste.

Serve immediately, or cover tightly and store in the fridge for up to a day. (If you plan on eating the poke later, taste again before serving and add salt if needed.)

To make a poke bowl, Add over rice or poi and enjoy!
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2 cup sweet potatoes mashed (about 2 medium potatoes, peeled and cooked)
4 eggs
1/2 to 1 teaspoon cinnamon (optional)

Combine the sweet potato, egg and cinnamon. Stir well. Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center and the edges are dry. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes. Serve hot. Enjoy with your favorite toppings like maple syrup, honey, coconut butter, fresh fruit, or your favorite jam!
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1 (2#) bag boneless/skinless chicken breast
1 bag panko flakes
2 eggs, beaten
Garlic salt to taste
Black Pepper to taste
Olive oil for frying

Sprinkle chicken with garlic salt and pepper then dip in egg wash and roll in panko. Heat oil and fry until golden brown on each end, which should be about 5 minutes on each side. Then, when done frying, put chicken on paper towel, so it can soak off excess oil. Enjoy with rice or mash potatoes and some steamed veggies or a nice fresh green salad. Easy & ono! ENJOY! Mahalo Mary F. for this recipe!
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8 large eggs
1/2 cup mayonnaise
1/4 cup chopped green onion
1 teaspoon prepared yellow mustard
1/4 teaspoon paprika
salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.
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