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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Philly Cheese Steak Mac and Cheese
Added on May 07, 2018
2 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1 lb extra-lean (at least 90%) ground beef
2 cups thinly sliced onions
2 medium green bell peppers, cut in thin bite-size strips
4 teaspoons Montreal steak grill seasoning
4 cups water
1 lb uncooked elbow macaroni
1 package (16 oz) Kraft™ Velveeta™ cheese, cut into cubes
1 cup shredded provolone and mozzarella cheese blend (4 oz)

In a large pot with lid, or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl, and wipe out pan. In the same pot or Dutch oven, melt remaining 1 tablespoon butter over medium-high heat. Add beef, onions, bell peppers and grill seasoning; cook 6 to 8 minutes or until beef is cooked through and onions are tender. Pour mixture into large bowl; cover with foil to keep warm. Stir water and macaroni into the pot/Dutch oven; heat to boiling over high heat. Reduce heat to medium; cook 4 to 6 minutes, stirring frequently, until macaroni is cooked through. Stir beef mixture into macaroni mixture; cook and stir 1 minute to heat through. Remove from heat; stir in cheese cubes until melted. Top with shredded cheese blend. Cover and let stand 3 to 5 minutes or until cheese melts. Top with toasted bread crumbs. Enjoy with a nice tossed green salad. YUM!
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Mexican Chicken Casserole
Added on May 04, 2018
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended. Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions. ENJOY!Mahalo Leinani A. for this recipe!
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Salsa Fresca (Pico de Gallo)
Added on May 03, 2018
1 cup finely chopped red onion
1-2 green onion, finely chopped
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 1/2 cups Roma (plum) tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt

Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and green onion and salt; allow to stand 15 more minutes for flavors to blend. Enjoy with corn chips, tortilla chips, with tacos or burritos. ONO!
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Beef Enchiladas
Added on May 02, 2018
1 lb lean ground beef
2 cans (10 oz each) enchilada sauce
1 can (4.5 oz) chopped green chiles
1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
Favorite toppings optional

Heat oven to 375°F. Spray 13x9-inch baking dish or pan with cooking spray. In a nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Garnish with additional cheese, guacamole, sour cream and chopped onion. Enjoy!
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Baked Shoyu Chicken
Added on May 01, 2018
5 lb Chicken thighs
1 1/2 Cup Aloha shoyu
1 1/2 C Brown sugar
1/2 C Water

Mix shoyu, sugar and water (if too sweet at more shoyu, if too salty add more sugar). Place chicken in baking pan and pour mixture over chicken. Bake at 375 degrees for 1 hour. Turn pieces over at least once while baking. ENJOY!
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