This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.
A no-fuss version of chicken cordon bleu with a rich white sauce, perfect over rice!
This Easter, I made potato salad. I modified it slightly, but this is the original recipe.
Mayonnaise chicken - some people call it cornflake chicken. I've been making this for my kids since they were in elementary school. I originally used cracker crumbs for the crust but now use cornflakes. A great way to enjoy moist, delicious "fried" chicken without frying.
Teriyaki meatloaf - made local style - infused with a savory teriyaki sauce and finished with a teriyaki glaze.
Beef Stroganoff - Ok, how is beef stroganoff Hawaiian...well its not. But we grew up eating this in Hawaii and often made it using ground beef and served over rice instead of egg noodles.
One-pot, oven stew - The original recipe was adapted to include potatoes, carrots and onions. This is a hearty stew with a rich brown gravy. Perfect served over rice or egg noodles.
Spanish Rice - I was so ono to eat Spanish rice that I grew up eating in school so I created this recipe.
Mom's recipe for sweet and sour spareribs.