Thursday, October 18, 2012

Povi Masima (Corned Beef Brisket w/ Cabbage)



From the moment the idea of making Povi Masima entered my mind...I was already drooling during the thought process (hahaha). You see, Povi Masima is an all-time favorite of Samoa. It's made with Corned Beef Brisket and cabbage. Another way is to use Salt Beef. At first, I wanted to make this recipe with the Salt beef; However, it requires boiling the meat and draining it to boil again. The reason is to rid the salt content in the meat; Therefore, it takes hours to do on the stovetop. 

So, since this is a blog about crock-pot recipes, I couldn't do it. I needed to improvise and use the Corned Beef Brisket instead. Although, it shares the similarities of taste...the Salt Beef has more fat which gives added flavor to the Povi Masima. Now I'm here in the kitchen with my ingredients (which will crack you up when you see it.) and ready to get crockin. ( :

Monday, October 1, 2012

Peppered Steak


I am so excited to try this recipe known as Peppered Steak. Our family absolutely loves bell peppers whether it's green, red, yellow, or orange so I was won over the moment I seen it's an absolute for this dish. At the point even my husband got involved in wanting to make this recipe happen. The thought of making it and getting a mental picture was in motion; Nonetheless, we even started imagining the taste. Oh my goodness, as I'm stacking my ingredients on the kitchen counter...my husband is already cutting up the meat. So, without further ado, let me get the crock out and do this.

Sunday, September 23, 2012

SeVae's Samoan Sapa Sui


When my husband Vae and I decided what our next dish would be...we both knew that it's a favorite  among the Samoan Community. So, the pressure was on 'cause we knew it better be good. Although, there are many ways to make this particular dish...we wanted to make up our own personal recipe so we could literally put our name on it. Hence the title, "SeVae's Samoan Sapa Sui." The funny thing about making up our recipe was knowing what we wanted to put in it; But, we weren't sure of the measurements for each ingredient. However, I am a strong believer that since we both love to cook...I'm sure we'll be able to wing our way through. I mean after all...the Bible says, "Faith is the substance of things hoped for. The evidence of things not seen." However, I am also reminded that, "Faith without works is dead!"  So, with this knowledge...it was now time to get up and put it into action. So...here we go. Get ready to get the crock out and join us on our journey as we bring this recipe into fruition! ( :

Sunday, September 16, 2012

Pork Adobo

First of all...I need to apologize for not being able to post the recipe for the "Thai Coconut Shrimp & Rice"  as promised. You see...I did make it and somehow was confused about converted rice and chose to use regular medium grain instead. Everything looked and smelled so tempting and had us anticipating an awesome dinner. But when the time was up--the rice was mushy; I was hoping that I could save this dish...but it was a definite, flatline. It looked like a hot crockin mess. So, I had laid it to rest and vowed to never visit it again. ( :

Alright...now that I've cleared the air on the failed dish, I needed to replace it with another. So, I decided on "Pork Adobo." I have personally tried and tested it in my kitchen using the stove. But, I have never tried cooking it in a crock-pot. Honestly, after being defeated by the previous recipe...I did have my fingers and eyes crossed on this one. But yet, I felt this is a fail proof recipe. I don't believe anyone could mess it up. It's either that...or I am in denial. (Lol!) Anyways...here I go again. I'm about to release the crockin once more.

Thursday, September 6, 2012

Ranch Pork Chops


One day I was trying to learn more about blogging tips and tricks when I came across a blog which is now one of my faves and it's called "Living, Laughing, & Loving." Anyways...I read about an easy recipe that could be cooked in a crock pot and how it was made with only three ingredients. Now I'm not sure about you...but that got me riled with excitement (lol). So I talked it over with my hubby and we decided to do this for our dinner. So get ready and hopefully I don't lose you along the way. (just kidding!) 

Tuesday, August 28, 2012

Delicious Chicken & Sausage Gumbo


After making the shrimp creole...its no wonder why I felt the urge to try another dish from the south. This time I decided to try Chicken & Sausage Gumbo. Although, there are numerous ways of making this dish...I'm just so happy to have chosen a recipe that looked and sounded delicious after reading the reviews. The description spoken from those who tried it had me drooling with temptation which caused my eyes to tear and my mouth to water.The moment I read the requirement of spices for this dish...a feeling of redemption swooned over me for being a proud owner of so many spices in my cabinet. In other words, I finally get to put 'em to use. So...without further ado - I'm off to see the wizard as I trolley down the yellow brick road. See ya on the other end. 

Saturday, August 25, 2012

World's Best Shrimp Creole


I have never in my life had the opportunity of tasting Shrimp Creole. But as I watched one of my favorite cooks Ms. Paula Deen simplify this recipe...I knew she had me in mind. Okay, maybe I've fabricated that part; However, I couldn't resist and had to make it. So, I rushed in to my kitchen to take a quick inventory of my stock and I'm elated. I am now armed and dangerous. I am well suited, equipped, and confident to accept this task. As I'm stacking my ingredients on my counter, I'm starting to get a visual of my completed dish. So, while it's still set, fixed and fresh...let me get crockin!

Wednesday, August 22, 2012

Succulent Shredded Teriyaki Chicken


This is a recipe I actually tested and tasted months ago. I even made it for my mom's wedding reception. It disappeared so quickly I was lucky I even got a piece. Normally, it's made on the stove-top and it's absolutely mouthwatering delish. But since I started this blog...I wondered if I could make it in a crock-pot so I had to put some thought into it before my actual attempt. Honestly, I planned it all in my head to get a visual first. I'm happy to report...the answer is yes. The only difference is that the chicken will need to be shredded because the length of time to cook it---the meat will fall off the bone. Do not be weary of this because it still taste great over rice, as a teriyaki chicken sandwich, or even in a green salad. I'm positive your friends/family will be requesting you to make this many times over. Although I have made this Teriyaki Chicken recipe in the past, this is my first attempt to cook it in a crock-pot and I'm so excited for both me and you. So...I'm off to get this crock party started!

Monday, August 20, 2012

Polynesian Spareribs


From the moment I saw the title of this recipe...I just had to try it because of its name. They called it, "Polynesian Spareribs." So being from the islands...I figure here I go. Just to let you know...I'm doubling the recipe because there are seven of us in my family. Now let's see if I will add this to my collection of recipes or pass. I will get crockin and let you know what happened.

Thursday, August 16, 2012

Terrific Chicken Long Rice


My husband has the Best Chicken Long Rice recipe and he knows it. Now because of that fact alone...praises are kept to an absolute minimum in order to keep him from floating into other galaxies. In other words...I need to keep it on the down-low. Anyways, since he won't share his secret recipe with me...I found a recipe by Betty Shimabukuro and decided to add it into my collection of crock-pot recipes. I'm trying this recipe for the first time with my fingers and eyes crossed. So...let me turn the music up and get crockin.

Monday, August 13, 2012

Tasty Kalua Pork


Here in Hawaii it wouldn't be a luau if there's no kalua pig. Well we all know how expensive it is to purchase  just one beast; However, you can make it in your crock-pot without spending big dollars, putting in all the labor that's required, nor would you need to dig an imu in your backyard. The only difference is...it will be called Kalua Pork instead. I remember when my hubby made this for dinner one night when we were living in an apartment. I thought he bought it or someone gave it to him. But the truth was that he cooked it in our crock-pot which was quietly sitting on the kitchen counter. I'll be honest with you...he has been my hero ever since! So...are you ready for this? Let's get crockin!

Sunday, August 12, 2012

Onolicious Lau Lau


Aloha! We got this recipe from the local newspaper here in Hawaii. The contributor of this recipe comes to us from Betty Shimabukuro. She has made the selection process easy because her passion for food radiates through her joy of cooking as she extends the aloha spirit to everyone. I also chose Betty's recipe 'cause her name reminds me of Betty Crocker (just joking!). Enjoy!
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