Hale Anuhea
Making YOU Beautiful Inside and Out!

Welcome to the Cooking Kitchen.....

Are you a busy professional with minimal time to cook a wholesome meal for your family? Are you looking to bring out your inner chef and create a unique dish for your next potluck or party? This is the perfect spot for easy dinner recipes on workdays or unique ideas for get togethers. We got recipes for the grill, the stove, the oven and the slow cooker! Please follow us on social media. Visit us weekly for our updates at Hale Anuhea - my home and yours!.

Dillweed Potato Salad

12 medium size potato
12 eggs
2 (2.25 oz) sliced olives
3.5 cups of Best Food mayonnaise
2 teaspoons Garlic Salt
2 teaspoons Black Pepper
3 teaspoons dillweed

Boil 12 medium size potatoes in big pot with hot water.

When potatoes cooked after boiling, empty into colander.

Boil 12 eggs in big pot with hot water
When eggs cooked after boiling, take each egg out and place it in a bowl of ice and water.

This will make the deshelling process easier.

The potatoes should've cooled down a bit.
While still warm, leave the skin on and cut them in cubes. Put into a bowl.

Take the shells of the eggs and then chop up and mix with the potatoes.

Best to start mixing the mayo in while the potatoes are warm. It'll make the salad creamier.

After mixing, add in first can of olive slices; 1 tsp garlic salt; 1 tsp pepper and 1 tsp dillweed. Mix in well and keep stirring to blend

Next round. Again add in second can of olive slices; 1 tsp garlic salt; 1 tsp pepper and 1 tsp dillweed. Mix in well and keep stirring to blend

Start layering into serving container or dish. Sprinkle in last 1 tsp of dillweed as a garnishing.

Feeds 15-20 people

Li Hing Guava Ribs

2 (12 fl oz) Guava Concentrate
1.5 tablespoon of Chinese five spice powder
1/4 cup of oyster sauce
1/4 cup of shoyu
2 oz li hing powder
2.5 lbs of short ribs

Mix all the ingredients and blend well to ensure no air bubbles.

In a gallon size Ziplog bag, combine short ribs with mixture. Massage into the bag for mixture to blend with short ribs evenly. Let it marinate overnight before you throw on the grill the next day.

Seafood Won Tons

2 (8oz) cream cheese
2 packages fish cake
2 package imitation crab
1 round yellow onion
1 bunch green onion
1 packet of Lipton Onion Soup Mix
2 cloves garlic
2 (10 oz) man doo wrappers
Oil mixture; 3 cups vegetable oil and 1/4 cup sesame oil

Warm cream cheese for 5 min in a bowl in the microwave

Slice and dice fish cake, imitation crab, garlic, round onions and green onions.

In bowl, mix fish cake, imitation crab, round onions, green onions, garlic, cream cheese and onion soup mix. Blend to a consistency.

Make a small bowl of water to seal the man doo.

Use a small spoon to scoop mix into man doo wrapper, dip your finger into the water and spread on half on the wrapper. Close together and seal with edges with your finger tips. Make all your man doo and let sit.

Let the oil heat in a pot on high until you see the little bubbles going feverishly. Gently place 3 - 4 won tons in the oil until it bubbles up. Flip over and wait till it does the same. Let's the won tons drain on paper towels in a serving pan until done.

Feeds 8-10 people

Slow Cooker Mississippi Pot Roast

1 oz Au Jus powder packet

1 oz Ranch Dressing powder packet
4lbs Chuck Roast
8 Mezzetta Garlic & Dill Golden Peperoncini peppers and 1/3 cup of its juice

1) Spray inside the slow cooker with Pam or any cooking spray.
2) Place roast in the slow cooker
3) Sprinkle sea salt and pepper over it
4) Sprinkle minced garlic
5) Pour both Ranch and Au Jus powder over
6) Place peppers next
7) Pour pepper juice in slow cooker around the edge of the roast
8) Place the stick of butter
9) Put on High for 8 hours
10) 7 hours into, open up the lid and shred the pot roast. Let sit for another hour.
11) After it's done, skim any excessive fat from the top layer of gravy. Stir. Ready to serve

Need a great quick breakfast meal for the mornings you can make in advance? Omelette cups are the best! Make your omelette mix of eggs, a little milk, garlic salt and pepper as a base. Make them however you desire. In this pic I added - round onions, green onions, spinach, garlic and water chestnuts. The following week - I made them with olives, mushrooms and cherry tomatoes. Be as creative and adventurous as you want to be.

Coconut Curry Chicken

1 can coconut milk
1 cup chicken broth
2/3 cup smooth peanut butter
4 teaspoons mild curry paste
4 potatoes cubed
1.5 cups of kielbasa sausage cubed
3 boneless/skinless chicken cubed
1 can whole young corn cut up
1 can broken straw mushrooms
1 can strip bamboo shoots
4 cloves garlic minced
4 tablespoons of grated ginger
1 onion chopped
2 tablespoons lime juice
1/2 cup green onions

1) In a container, mix the coconut milk, chicken broth, mild curry paste, minced garlic, grated ginger. Whisk and pour into slow cooker. Cook for 4 hours on high.
2) On the 5th hour, throw in the potatoes
3) On the 6th hour, throw in the chicken, kielbasa and peanut butter
4) On the 7th hour, throw in onions, bamboo shoots, mushrooms and young corn.
5) Let sit for the last hour before throwing in lime juice and onions. Stir before serving