Kalua. Pork and Cabbage

 Cami Shared her Kalua Pork Recipe with me and I thought I'd post it here so I can find it easily.

Crock pot recipe-serves 10

2 T kosher salt

2 tsp  black pepper

1/2 tsp ground ginger

1 (5 lb.) bone-in pork shoulder roast

1 T. soy sauce

2 tsp. Worcestershire sauce

1 tsp. liquid smoke flavoring

1/2 large head cabbage, shredded

Serve with Jasmine rice (3-4 cups), Hawaiian sweet rolls, pineapple, and Asian Salad

Coconut lime Salmon or Chicken

Recipe from realsimplegood.com

Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane  (I just used ginger powder)
• 1/4 cup fresh cilantro, chopped (plus more for topping)
• 1/3 cup lime juice (about 2 limes)
• 4 chicken breasts (Substitute Salmon and it's soooo good!!! bake it in the oven and then break it up and add it)
• 2 tbsp avocado oil (or coconut oil)
• 1/4 cup chicken broth
• 1.5 cups full fat coconut milk
• Salt and pepper
• Lime slices for topping (optional)

You can put it over rice, I chopped up iceberg lettuce and it was very good. my kids LOVE this recipe

Instructions

1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
3. Heat a large skillet over medium heat and add avocado oil.
4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
5. Remove chicken from the skillet and set aside. Lower the heat to medium.
6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
9. Serve with vegetables, potatoes, rice or cauli rice. 

Banana pancakes

These pancakes are very yum! Also created by me meshing together 2 different recipes and the pancakes turned out super good.

2 ripe bananas mashed
1 cups milk
2 eggs
2 tsp baking powder
pinch of salt
1 tbsp sugar (I used a scoop of protein powder)
1/2 cup flour (I think you can probably sub with any flour since it's a very small portion)
1 cup rolled oats
1 tbls oil

Add-ins
chocolate chips
blueberries

Halibut chowder

My friend in Alaska gave me this recipe

1 lb halibut
2 slices of bacon diced
1 small onion, chopped
4 tbsp flour (to create a rue, not sure if you can make a rue with other types of flour???)
1 medium potato peeled
1 cup water
salt and pepper
1/8 tsp dill weed
1 can cream corn
2 cups half and half
2 tbsp chopped parsley

Halibut Curry

I found a really good and simple curry, one day I made it and I didn't have all of the ingredients so I had to improvise. It turned out better than the original (in my opinion) give it a try. (recipe originally from A Pinch of Yum)

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Ingredients

For the Green Curry:

• 1 Fillet of halibut
• a swish of olive oil + a sprinkle of salt
• 1-2 sweet potatoes, peeled and cubed
• 4 tablespoons green curry paste (I used Thai Kitchen which can be ordered on Amazon and also often found in the Asian section of many mainstream grocery stores)
• 3 14-ounce cans coconut milk
• 3-or-so cups broccoli florets
• 1/2 head of cauliflower
• Rice to serve over

Optional Extras:

• a handful of chopped fresh cilantro
• a handful of golden raisins
• just a lil fish sauce (trust me!) and maple syrup

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Instructions

1. Halibut: Press the halibut with paper towels to remove water. Cut halibut into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the halibut, fry a few minutes and add maple syrup and finish cooking. Remove and set aside.
2. Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and cauliflower. Simmer for 3-5 minutes until broccoli is bright green.
3. Finishing it off: I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce will take this over the top.

Salmon Tacos with mango avocado salsa

When I have fish tacos on my menu I never have the motivation to get all the components together, but this time I did, and they were amazing! I added Mango to the Salsa and I highly recommend it!

Ingredients

Salmon

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  1 1/2 lbs boneless salmon , skinned and sliced into 3 equal portions
• 1 Tbsp olive oil , plus more for grill
• 1 Tbsp fresh lime juice
• 1 tsp ancho chili powder
• 3/4 tsp ground cumin
• 3/4 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt , then more to taste
• 1/2 tsp freshly ground black pepper

Avocado Salsa

• 2 medium avocados (ripe but semi-firm), peeled, cored and diced
• 1/3 cup small diced red onion , run under cool water to remove harsh bite and drain
• 3 Tbsp chopped cilantro
• 1 jalapeno , seeded and minced
• 1 clove garlic , minced
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Salt and freshly ground black pepper

For serving

• 8 6- inch corn tortillas , warmed
• 2 cups thinly sliced red or green cabbage
• 1/2 cup crumbled Cotija cheese

Instructions

1. For the salmon:
2. Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn't all just end up left behind on the plate). Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
3. For the avocado salsa:
4. In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
5. To assemble tacos:
6. Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
7. Recipe source: inspired by Laylita's Salmon