Island Style Mahi-mahi

Ingredients  I'll make this again.  It's a keeper!

• 1 pound mahi mahi filets
• 1 C mayonnaise
• 2 T sesame seed oil
• 1 T shoyu
• salt, pepper to taste
• 2 ounce crab meat (I used the fake crab)
• 1/4 C parmesan cheese
• 2 T melted butter (I think I'd use less butter next time because the mayonnaise is oily)

Optional Items:

Chopped green onions, onions, mushrooms.  I used onions and garlic.

Directions:

1. Preheat oven to 375 degrees.  Line a baking dish with aluminum foil.  Make the foil large enough to be able to wrap the fish.
2. In a mixing bowl, combine mayonnaise, sesame seed oil, parmesan cheese, melted butter, and shoyu.  
3. Season fish with salt and pepper.  Arrange fish in a single layer in prepared pan.
4. Scatter crab meat and any optional items onto fish.  Top with mayonnaise mixture.
5. Wrap tightly with foil.
6. Bake 20 to 20 minutes.
7. Uncover, place under broiler for 4 to 6 minutes until bubbly and browned.

Sweet Potato Salad with Bacon

Ingredients:  I made this for Easter lunch, April 21, 2019.  Everyone agreed it's a keeper!

For the Sweet Potato Salad

• 4 slices bacon, fried and crumbled
• 3 large sweet potatoes, peeled and cut into chunks
• 1 C thinly sliced celery
• 1 C thinly sliced green onions

For the Mustard Dressing

• 1 jalapeño pepper, seeded and minced (optional, I didn't put this in because I was feeding it to the grandkids)
• 2 T whole grain mustard
• 2 garlic cloves, minced
• 3 T rice vinegar
• 3 T olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Cook the sweet potatoes, either boiling in salted water or microwaving.  
2. Cook bacon.  Crumble into a bowl.  Add celery and green onions.
3. Prepare the mustard dressing: In a small bowl, whisk together the mustard, garlic, vinegar, olive oil, salt, and pepper.
4. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine.  Taste and season with additional salt and pepper as desired.  Serve warm, chilled, or at room temperature.  

Southwestern Zucchini and Corn Bites with Avocado Ranch

I made this for Easter Sunday, April 21, 2019.  It's another keeper!

Ingredients

• 2 C shredded zucchini, squeezed dry (from about 2 medium-sized zucchini)
• 1 1/4 C cornmeal
• 2 T cornstarch
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 C shredded monterrey jack cheese
• 1/2 C finely chopped green onion
• 1 1/2 C corn kernels
• 2 large eggs

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, cornmeal, cornstarch, seasonings, cheese, green onion, corn and eggs until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place onto baking sheet.
4. Bake until browned and crisp, about 30 minutes, flipping and gently pressing with the bottom of a spatula halfway through.
5. As the bites bake, combine all the of avocado ranch ingredients in a bowl and mash to break up the avocado.  Then stir until mostly smooth and well-combined.
6. Serve the zucchini bites warm with cilantro to garnish and avocado ranch to dip.

Ingredients for the avocado ranch

• 1 large avocado, peeled and pitted
• juice of 1 lime
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry ranch dressing mix
• 1 T fresh cilantro, plus more to garnish

Spinach and Artichoke Dip Roll-ups

Ingredients

• 1 (8-ounce) container whipped cream cheese
• 1 (14-oz) can artichoke hearts, drained and chopped
• 3 C baby spinach, chopped
• 2 cloves garlic, minced
• 1/4 C mayonnaise
• 1/4 C crumbled feta cheese
• 2 T Parmesan cheese
• salt and pepper, to taste
• 3 (8-ounce) tubes crescent tolls
• 1/2 C Italian style bread crumbs

Directions

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayo, feta and Parmesan; season with salt and pepper, to taste.
3. Remove rolls from the can, separating them into eight triangles.  Top each triangle with a heaping tablespoon of the cream cheese mixture.
4. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
5. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10 to 12 minutes.
6. Serve immediately.  

Mushroom Bruschetta

Ingredients

• 1 to 1 1/2 pound of mushrooms
• 2 garlic cloves, separated
• salt and pepper to taste
• 1/4 tsp of crushed red pepper
• 1 French baguette
• handful of basil leaves
• Parmesan cheese, for sprinkling

Directions

1. Clean mushrooms, remove stems if necessary; then dice.
2. In skillet, heat a few tablespoons of olive oil over medium heat.  Mince up a clove of garlic and add it to the skillet, making sure it doesn't burn.
3. Throw in mushrooms, stirring until all coated in oil.
4. Slice baguette.  Put in preheated 400 deg oven until golden brown.
5. Remove, drizzle with olive oil and rub with the other garlic clove.
6. When the mushrooms are done cooking, season with salt, pepper, and add the 1/4 tsp of crushed red pepper.
7. Spoon a tablespoon of the mushrooms over each piece of bread.  Top with pieces of basil and grated Parmesan cheese.

Cheesy Zucchini Garlic Bites

Ingredients

• 2 C shredded and patted dry zucchini (from about 2 medium-sized zucchini)
• 1 1/4 C panko
• 1 C shredded cheddar cheese
• 1 large egg
• 1/2 C finely chopped green onion
• 2 T chopped dill
• 1 tsp salt or to taste
• 1 tsp garlic powder
• Ranch dressing, for serving

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, panko, cheddar cheese, egg, green onion, dill, and seasoning until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place on the the baking sheet and repeat until all of the zucchini mixture has been used up.
4. Bake until browned and crisp, about 30 minutes, flipping halfway through.
5. Serve warm with ranch, for dipping, if desired.

Grilled Liliko'i chicken

Grilled Chicken Preparation This marinade can probably be used for 6 to 8 pounds of chicken.  It makes a lot.

• 3 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 T cilantro, chopped
• 1 C hoisin sauce
• 1/2 C green onions, finely minced
• 1 T garlic salt
• 1 lemon, juice and zest
• 4 pounds chicken breast and/or thighs with bone and skin

Chili Pepper Liliko'i Sauce
This makes too much sauce for just 4 pounds of chicken.  If you're using it to brush on the chicken, I'd halve the recipe.

• 1 can 12-ounce liliko'i concentrate
• 1/2 C pineapple juice
• 1/4 C mae ploy chili sauce
• 1 tsp chili garlic sauce
• 4 T rice wine vinegar
• 3 T brown sugar
• 1/2 tsp vanilla extract
• 3 T cornstarch
• 3 T water

Instructions

Grilled Chicken Preparation

1. Combine all above ingredients, except chicken and mix well.
2. Marinate chicken for 30 minutes (or longer) in the refrigerator.
3. Preheat oven to 350 degree and set oven rack in the center of the oven or prepare coal in hibachi or grill.  Can also broil in an oven.
4. Arrange chicken, skin side up, on the rack.  Bake 15 minutes at 350 deg. 
5. Change oven to broiler setting.  Broil chicken until skin starts to crisp and is caramelized, about 8 to 10 minutes.  Turning is not necessary.
6. Check to make sure the chicken is done, then remove from oven or grill.
7. Brush the chicken with Chili Pepper Liliko'i Sauce and serve.

Chili Pepper Liliko'i Sauce

1. On medium heat, combine all the ingredients except the cornstarch and water.
2. Stir until combined and sauce starts to bubble.
3. Blend cornstarch and water.
4. Slowly pour cornstarch mixture in the sauce while stirring.
5. Turn the heat down and simmer for 3 - 5 minutes, stirring occasionally.