Huli Huli Chicken

Huli Huli Chicken a staple dish in Hawaii.  Usually made on the grill, is a combination of sweet and savory flavors.  Huli huli means turn, turn.  And that is what you need to do every 10 minutes.  While baking or grilling the chicken, baste and turn or baste and huli huli.  The final outcome will be a very, very tender and delicious chicken.



You need to marinate the chicken overnight or at least 4 hours before cooking. The brown color is from the sugar in the marinade. I reserved a portion of the marinade, to baste the chicken while baking.




While looking for the ingredients in a huli huli recipe, I made the one from Mama Smith with some changes. You can  find her recipe here.  

Ingredients for Huli Huli Chicken:

1 whole chicken cut

1 C no sugar added pineapple juice

1/4 C heavy soy sauce or 1/2 C regular soy sauce

1/2 C brown sugar

1/3 C ketchup

1/4 C red wine

1 T grated ginger

4 garlic cloves

1 small dice onion

1/4 t dry mustard

1 T salt

1 T black pepper

1 T chili flakes


For the marinade, mix all the ingredients in a 1 gallon plastic bag. Reserve 1 cup of the marinade for basting.

Add the chicken and shake the bag to coat the chicken.

Refrigerate in the bag for at least 4 hours or overnight.

Next day or 4 hours later:

Heat oven to 375.F

Remove and drain chicken from the bag, and arrange in a sheet pan

Bake chicken for 30 to 45 minutes, basting with the reserved marinade and turn every 10 minutes.

Check for internal temp of 165.F

I served mine over brown rice.


Thai Chicken


Back in the days when I attended cooking school (The New England Culinary Institute), the school supplies our daily meals, except on Sunday.  That day we gather ingredients from the school pantry, and we prepared a meal for the students at the dorm, taking turns with a different cuisine every Sunday.  When was time for Miss O, a friend and co-student from Thailand, she always prepared this dish for us, a simple and delicious chicken with lots of garlic, ginger and green onions.  Thank you Miss O….Enjoy

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dried ginger


Chicken tights


sautéed chicken, onions, garlic and ginger


soy sauce and corn starch slurry


Serve over cilantro and garlic rice

Italian Chicken

Italian Chicken


This is a recipe that has been pass from an italian family to my puertorrican family, and my mother has been making it for years now, my friend Raquel Hernandez told me as she has continue the tradition from her mother,and prepare it for a friends gathering.  It is very easy to do and only requires 5 main ingredients.


Chicken legs, tights and brest cut in half.

slice onions

slice potatoes french style

good olive oil

1 can of green peas

salt & pepper

Season chicken with salt and pepper,  put the chicken in a large pan for the oven.  Then add the onions, the potatoes, and the olive oil. Cook at 350, for 30 minutes until the ckn has reach the internal temperature of 165*F.  Remove from the oven and add the peas. Enjoy!!.


Polenta Cakes w/Chicken Salad

Mini Polenta Cakes w/Chicken Salad.  I had try this recipe multiple times, and always is a favorite of my family and friends.  Maybe is the delish combination of sweet from the dried cranberry and the salty kick from the parmesan cheese and  the polenta. Very simple and stress less when you use a chicken from the supermarket Deli.  This is an original recipe from Giada De Laurentiis with some variations.  Enjoy!!


Polenta ready to cool with parmesan cheese on top


Polenta Cakes


Frying then without oil, to get a little crust and color


Flake and Shredded Chicken


Chicken Salad in pipping bag


Polenta Cakes w/ Chicken Salad


Ham and Chicken Rolls

Hi my friends, we know holidays are here already, we been seen the festive decorations even before Halloween.  As you know  Thanksgiving Day is the 28 of November, and we are getting ready to feast.  Most people are preparing the traditional Thanksgiving dishes, others are doing some traditional Christmas dishes, according to their own heritage. Because I`m getting ready to move, and had  already  pack all my crafts stuff, and trying to sell all my painting projects before moving all I can do while packing, is cook, and that is exactly what I`ll be doing and showing you some of my recipes for appetizers and or traditional dishes from Puerto Rico, were I`m from.  Ham and Chicken Rolls is a recipe that I do as an appetizer,  or as a side dish, and everyone that taste it, love it.  Hope you like it too.

Ingredients for the breading:

Ingredients for the rolls: Sandwich cut ham, Swiss cheese, cook Chicken breasts.  Season with salt, pepper and fresh parsley.

How To:  Start  by lying flat a piece of ham, topped with a slice of Swiss cheese, and one  spoon of the chicken mixture.

Form the rolls very tide and do not pinch, because the cheese will float out.

Start the breading:  Bread  the rolls, in this order: flour, beaten eggs, and Panko, or any other bread crumbs.  Make shure you get the breading at the ends too.  Put in the refrigerator for at least 30 minutes before frying.  Fry in medium high for a couple of minutes or until crispy.

Yummm, delicioso