Archive for MEALS

Cheese-Stuffed Omelets

These omelets are a tribute to my mom. She used to whip these up for breakfast when I was growing up. She’d go outside to the chicken coop and get some fresh eggs. Then she’d head to our backyard garden and pick some green onions and cherry tomatoes. Mom would cut up some spam or ham, open a can of corn, mix all of the ingredients together and we’d have yummy omelets in just minutes!

Mom always added cheese to my omelets. If you don’t want to stuff the omelet with cheese, you can just sprinkle the cheese on top then allow it to melt over the cooked omelet, which is how mom did it. I like to stuff mine with cheese–the more the better! 😀

Give my recipe a try. I think you’ll like it. 🙂

Cheese-Stuffed Omelets



  • 4 stalks green onions, thinly sliced
  • 5 large eggs
  • 1 cup diced ham or Spam
  • 2 teaspoons Dashida beef flavored soup seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon accent (optional)
  • 1 can sweet kernel corn, drained
  • Shredded cheese (I used a triple cheddar cheese blend)
Optional Ingredients:
  • 1/4 cup diced bell pepper
  • 1/4 cup diced tomatoes


Place the green onions in a small mixing bowl. Add the eggs.

Add the diced ham to the bowl.

Add the seasonings.

Add the drained corn.

Mix all the ingredients together.

Place a skillet over medium heat. I use a cast iron skillet. Once the skillet is heated, spray with cooking spray. Pour about 1/4 cup of the egg mixture onto the skillet. I like to spread it out into somewhat of a rectangular shape so that it’s easier to fold the sides over.

Sprinkle some shredded cheese down the middle.

Let the omelet cook for a minute or so. Once the bottom has browned a bit and the edges are beginning to dry, it’s time to fold the sides over to the middle, covering the cheese. Gently fold one side over toward the middle, over the cheese.

Gently fold the other side over.

Now carefully flip the omelet over so that the folded edges are on the bottom. Cook for another minute or so.

Serve and enjoy!

Look at the yummy melted cheese!

Print Friendly, PDF & Email

Hannah’s Teriyaki Burgers

My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!


Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced


Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

Print Friendly, PDF & Email

Cheesy Sausage Breakfast Burritos

Cheese, Sausage, Eggs and Hash Browned Potatoes all wrapped in a tortilla…need I say more? 🙂

These burritos are super simple to make.  There really isn’t much prep work since most of the ingredients are already pre-cooked.

Filled with cheese, sausage, cheese, shredded hash brown potatoes, sun-dried tomatoes, cheese, my secret blend of seasonings (shhh…don’t tell anyone), green onions, eggs, and CHEESE (can you tell I love cheese?), this is the perfect way to start your day.  Your belly will be happy, happy, happy after eating this, I guarantee.

Be creative here…the sky’s the limit with all the various types of sausage on the market these days–Chorizos Españot is great in this recipe too!

Just place the ingredients in a large skillet, cook it for a bit, then fill your tortilla, roll, and ENJOY!

This recipe makes about two dozen small burritos (using 8″ tortillas).  Don’t let that number fool you…depending on the person (and how hungry you are), a serving can be about two or three small burritos.

Give my recipe a try…I think you’ll like it. 🙂

Cheesy Sausage Burritos



  • 4 tablespoons butter
  • 8 cups frozen, shredded hash brown potatoes
  • Secret seasoning mix (see below)
  • 2 bags pre-cooked breakfast sausage (or substitute with your favorite cooked sausage)
  • 6 eggs
  • 4 tablespoons chopped sun-dried tomatoes
  • 6 stalks green onions, sliced
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Cheddar or Mexican cheese blend
  • 24 super-soft flour tortillas (8-inch)

Secret Seasoning:

Note: This recipe is a fantastic taco seasoning…you won’t need to buy that packaged stuff anymore!  Just add it to browned ground beef along with about a 1/2 cup of water; simmer for a couple of minutes then serve! 🙂

  • 1 1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika (I like using smoked paprika)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Accent (optional)
  • 1 teaspoon red pepper flakes (optional)


Melt the butter in a large skillet.


Add the frozen shredded hash brown potatoes.


Add my secret seasonings (shhh…don’t let my secret out!)  LOL 😀


Stir to combine.  Keep the heat on medium low.


Add the cooked sausage.  Stir to combine.


This is the brand of cooked sausage I use.  Use two bags for this recipe.


Crack the eggs into a small mixing cup.


Beat the eggs slightly.


Make a well in the middle of the pan.


Pour the eggs into the well.  Turn the heat up slightly.  Let the eggs cook for a couple of minutes then stir it into the potato mixture.  It’s okay to stir the eggs even if they are still wet–it will continue to cook as you finish adding the rest of the ingredients.


Add the sun-dried tomatoes.  I buy the kind that comes already chopped and packed in oil.  If that’s the kind you use, try not to add too much of the oil it comes in.


Stir to combine.



Add the sliced green onions.  Stir to combine.  Cook for a couple of minutes then turn off the heat.


Place a tortilla on a plate or flat surface.


Sprinkle both types of cheese in the middle of the tortilla.


Add about 1/2 cup of the filling over the cheese.


Fold the bottom half of the tortilla over the filling.


Fold the sides of the tortilla over, toward the middle.


Continue rolling over the other half of the tortilla.


Wrap in aluminum foil.  Refrigerate or freeze any uneaten burritos.  I like wrapping each one in foil because it’s easy to place them on a baking sheet and reheating them in the oven (a toaster oven works well too).  You can’t reheat the burritos this way (in an oven) if they are wrapped in plastic wrap.





Print Friendly, PDF & Email

Ahi Tuna Poke

Poke is a Hawaiian dish traditionally served as an appetizer, but it can also be a main dish when served with rice or corn titiyas.

Modern versions of poke can vary depending on the ingredients you have on hand.  Poke is typically made with cubed ahi tuna marinated with soy sauce (some use sea salt), ground kukui nut (the meat in the inside, though, not the entire nut), sesame oil, ogo seaweed, and hot chili peppers.  You can also use fresh salmon or octopus instead of ahi.

Living in Colorado, I don’t have access to a lot of the traditional ingredients like ogo seaweed and kukui nuts, so I created a different version of poke that my family — especially my 11 year old daughter — loves.

It’s a simple recipe that you can take to entirely new levels by adding the other optional ingredients I listed below.

Give my recipe a try.  I think you’ll like it. 🙂


Poki - 07


  • 1 pound ahi tuna
  • 2 tablespoons sesame oil
  • 2 tablespoons kimchee base
  • 1/2 cup soy sauce
  • 6 stalks green onions, thinly sliced
  Optional Ingredients:
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, diced
  • 1 small sweet onion (Maui onions are good), diced
  • 2 tablespoons furikake seasoning
  • 2 tablespoons ground macadamia nuts (if you can’t find or don’t have access to kukui nuts)
  • 1 teaspoon minced garlic
  • Hot chili peppers or Sambal Oelek chili sauce, to taste
  • You can also substitute the tuna with salmon or octopus


1.  Cut the ahi into small cubes.  I find it’s easier to slice the ahi when it’s partially frozen.

Poki - 01 Poki - 02

2.  Add the sesame oil.

Poki - 03

3.  Add the kimchee base (you can use a chili sauce like Sambal Oelek if you can’t find kimchee base).

Poki - 04

4.  Add the soy sauce.

Poki - 05

5.  Add the green onions.

Poki - 06

6.  Stir to combine.  Let the poke sit for at least 30 minutes (refrigerated) to allow the flavors to meld.

Poki - 07

7.  Serve with hot white rice or freshly made corn titiyas (tortillas).  The photo below shows the ahi tuna poke (on the bottom right of the plate) and ahi tuna sashimi (that’s another recipe, to be posted soon) on the bottom left.


Poki - 08

Print Friendly, PDF & Email

Corned Beef with Corn and Tomato Sauce

Chamorros love canned corned beef!  It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.

I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant.  For another variation, try adding cabbage or fresh green beans.  My dad used to grow winged beans–this is delicious with corned beef too.  The options are virtually endless!

This is a photo of winged beans, in case you’ve never heard of them before.  Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal.  Serve with hot white rice, of course. 🙂

winged beans

My recipe below calls for canned corn with tomato sauce.  A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce).  My husband actually prefers it this way, without the tomato sauce.

Either way you make it–with or without tomato sauce–it’s delicious.

Give my recipe a try.  I think you’ll like it. 🙂

Corned Beef with Corn and Tomato Sauce



  • 2 cans corned beef
  • 1 medium onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cans whole kernel corn (15.25 oz. each), drained
  • 2 small cans tomato sauce (8 oz. each)



To make it easier to open, pierce the top of the corned beef can.  *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.


Place the corned beef into a medium sized skillet; sauté over medium high heat.


Add the onions to the skillet.


Add the garlic powder and black pepper.  Cook for about 5 minutes, or until the onions are translucent.


Add the corn.  Stir to combine.


Pour in the tomato sauce.


Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.


Serve with hot white rice.  ENJOY!


Print Friendly, PDF & Email
« Older Entries Recent Entries »