Hawaiian Chicken Long Rice

Hawaiian Chicken Long Rice

Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish.  It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.

Chicken long rice uses clear bean thread noodles.  Those are noodles made with mung bean starch and are thin and clear.  They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles.  You can buy them at any Asian Market.

The dish is pretty much the same as its Filipino counterpart called Sotanghon.  Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food.  Best of all it’s super simple to make.  It’s great on chilly or rainy days and wonderful when you have a slight cold.  Try it out next time you’ve a yen for Chicken Soup!

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Chicken Long Rice


5-6 Chicken thighs with bone and skin


1 Tbs. Oil

1 Tbs. Fresh grated ginger root

1 Tbs. minced garlic

1 Cup Chicken Stock

1 Tsp. Salt

2 Tbs. Soy Sauce

1 Package Bean Thread Noodles

1/4 Cup chopped green onions

2 cloves garlic thinly sliced (optional)

1/2 Tbs. Oil (optional)


Heat oil in a stock pot.

Saute garlic and chicken thighs until thighs start to turn yellow.

Add enough water in the pot to cover the chicken with water.

Add chicken stock, ginger, and salt.

Simmer until chicken is very well cooked and falling off the bone.

Remove chicken skin and bones.  Discard skin and bone.  Shred chicken meat into large pieces and return to pot.

Add noodles, soy sauce, and 3/4 of the chopped green onions.

Stir and cook until noodles are soft and transparent.

*Optional – fry garlic slices in 1/2 tbs. oil until they turn brown.  Drain on paper towels.

Remove from heat and garnish with remaining with remaining green onion. Garnish with fried garlic.




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Left Over Turkey Enchilada Bake

Left Over Turkey Enchilada Bake

Turkey Enchilada Bake









I’m sure today you’ve had your fill of turkey.  If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!).  But like me you more than likely have lots of leftover turkey.  Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.

Don’t toss it!  Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving.  I make this yummy Turkey Enchilada Bake.  It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday.  In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!

This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now.  It’s super easy to make and will take you less than half an hour.  Believe me it’s worth it! Click here for my Enchilada Sauce recipe. 

Turkey Enchilada Bake


2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips

1 Tbs Olive Oil

1 Tbs Minced Garlic

1 Tbs Chili Powder

8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)

2 Cups Homemade Enchilada Sauce – click here for recipe

2 Cups Shredded Cheddar/Jack Cheese Mix

1/4 Cup Fresh Cilantro Chopped

Sour Cream (Optional)


Heat oven to 350

Spray a 9×13 baking pan with cooking spray

Heat Olive Oil in saute pan and add garlic, saute until golden

Add Turkey meat

Stir in spices and cook until warmed thru

Spread a tablespoonful of sauce down the center of a tortilla

Spoon 1/8 of the turkey mixture on top of the sauce

Sprinkle with  1 tbs cheese and roll the tortilla eggroll style leaving ends open

Place seam side down in prepared baking pan

Repeat with the remaining tortillas

Spread remaining Enchilada Sauce over the enchilada in the baking pan

Sprinkle remaining cheese over all

Bake in the oven fore about 20-25 minutes or until cheese has melted

Remove from oven and sprinkle with chopped cilantro before serving.

Serve with sour cream if desired.




Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
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Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
Print Recipe
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Servings: People
  1. Heat oven to 350 Spray a 9x13 baking pan with cooking spray
  2. Heat Olive Oil in saute pan and add garlic, saute until golden
  3. Add Turkey meat Stir in spices and cook until warmed thru
  4. Spread a tablespoonful of sauce down the center of a tortilla
  5. Spoon 1/8 of the turkey mixture on top of the sauce
  6. Sprinkle with 1 tbs cheese and roll the tortilla eggroll style leaving ends open
  7. Place seam side down in prepared baking pan Repeat with the remaining tortillas
  8. Spread remaining Enchilada Sauce over the enchilada in the baking pan
  9. Sprinkle remaining cheese over all
  10. Bake in the oven fore about 20-25 minutes or until cheese has melted
  11. Remove from oven and sprinkle with cilantro before serving
  12. Serve with sour cream if desired
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Delicious Homemade South West Egg Rolls

Delicious Homemade South West Egg Rolls

South West or Tex Mex Egg Rolls are featured appetizers at many well known restaurant chains.  It’s one of my favorites at Chili’s and Cheesecake Factory where I order them all every time we choose to dine at one of them.  I know they’re considered appetizers but most of the time I order them as my main course, that way I  get a whole plate of them to myself!

I’ve actually seen them frozen and ready to fry at several grocery stores.  They’re marketed as the “original” Chili’s or Cheesecake Factory Egg Rolls.  They also carry a hefty price tag which I’m not willing to pay for something I still have to fry!

But I can definitely make these yummy crunchy rolls of Tex Mex goodness at home.  It’s super easy!  I usually make a big batch and freeze some for later, they freeze very well.

Now there are 2 versions of this Egg Roll, one uses actual Egg Roll wrapper usually found at any Asian Market, and the other rolls the filling in flour tortillas.  The former makes for a delicate crispy egg roll as the wrapper is a thin pastry just like the egg rolls you’ll find at most Asian restaurants.  The latter has a different look and crunch as the tortilla is a much thicker wrapper.  Either way they’re delicious!

I use the frozen grilled chicken strips to make my egg rolls, but you can make your one cooked chicken to use in this recipe.  This recipe makes a large pot, whatever I don’t roll into egg rolls I make into bowls by serving it over a bowl of Mexican Rice and Refried Beans.

To freeze roll the filling in egg roll wrapper or tortillas and place in freezer bags.  Label and freeze for up to 3 months.

These egg rolls are delicious dipped in a Creamy Avocado Sauce or topped with Pico De Gallo.  The recipe for the sauce is included at the bottom of the egg roll recipe.

South West Egg Rolls


1 Tsp. Olive Oil

1 Pkg. Frozen Grilled Chicken Strips, thawed and diced

1/2 Onion, diced

2 Tbs. Minced Garlic

1 Green Bell Pepper, diced

1 Tomato, diced and patted dry with paper towel.

1 Can Black Beans, drained

1 Can Corn Kernels, drained

1 – 2 Tbs. Cumin, adjust to taste

1 – 2 Tbs. Chili Powder, adjust to taste

1 Tbs. Salt

1 Bunch Fresh Cilantro, coarsely chopped

1 Cup Shredded Cheddar/Jack Cheese

1 Pkg. Frozen Egg Roll Wrappers or 8″ Flour Tortillas

Oil for frying


Heat Olive Oil in large pan.

Saute onions about 1 minute or until they start to turn translucent.

Add garlic and continue to saute.

Add peppers and cook until peppers start to get a bit soft.

Add Chicken, beans, and corn.

Add in Cumin, Chili Powder, and Salt.  Mix until well combined.

Add Tomatoes and cook until any liquid in the pan starts to thicken.

Add Cilantro and cook until it starts to wilt.

Remove from heat and stir in cheese until it melts.

Set aside and prepare your wrappers.

Place a heaping tablespoon in the center of your wrapper and spread into a line across.

Roll the filling in the wrapper burrito style.

Heat about 2″ of oil in a frying pan or use a deep fryer if you have one.

Fry rolls in oil until golden brown.

Cut each roll in half diagonally and serve hot with Avocado Dipping Sauce.

Creamy Avocado Dipping Sauce


1 Cup Whipped Cream Cheese

1/2 Cup Sour Cream

1 Bunch Fresh Cilantro finely chopped

1 Ripe Avocado mashed

1/2 Tsp. Garlic Powder

1/4 Tsp. Chili Powder


Mix all ingredients together and refrigerate until ready to serve.

Delicious Homemade South West Egg Rolls
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Delicious Homemade South West Egg Rolls
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South West Egg Rolls:
Creamy Avocado Dipping Sauce:
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Tortang Talong  – Filipino Eggplant Omelette

Tortang Talong – Filipino Eggplant Omelette

Italy may have their Eggplant Parmesan but the Philippines has their Tortang Talong or Eggplant Omelette.  The word “torta” has many meanings in the Latin based language.  In Italy and other countries whose language is rooted in latin it usually means cake or pie.  In Mexico it refers to a sandwhich.  In Spain it can mean either a cake or an omelette.

The Philippines was under Spanish rule for about 500 years.  Much of its language, customs, and cuisine is adapted from the Spanish culture.  Hence many favorite Filipino dishes include Arroz Valenciana or Paella,  Arroz Caldo, Pastel de Lengua, Menudo, Chorizo, and Torta, just to name a few.

The word “tortang” is derived from the Spanish word “Torta”.  In the Philippines when they refer to something as “tortang” it means that it is made like a torta, which in this case mean omelette.  So Tortang Talong means Eggplant Omelette since Talong is the Filipino name for Eggplant.

Tortang Talong is a simple yet tasty way to eat eggplant.  It uses the long Asian eggplant instead of the large round eggplant normally used in the Italian Eggplant Parmesan.  The eggplant is cooked, usually over an open fire or grill, flattened, dipped in beaten eggs, then fried.  There are many versions of this Filipino dish, some of which include ground meat.  In my family we usually make it without as it’s pretty filling without meat.  I make it at home for our meatless dinner nights.  Served with a tossed salad and some olives and pickles on the side it’s simply delicious!

You can roast the eggplant up to a day in advance.  Leave the skin on and store in the fridge until ready to use.  Depending on the size of the eggplant you can either make one to share or smaller individual ones.  I usually make 2 and that feeds around 4 people.

Tortang Talong


1 Asian Long Eggplant

2 Eggs

1/2 Tsp. Minced Garlic

Salt & Pepper to taste

Oil for frying


Roast or broil the eggplant with the skin on.  You will know the eggplant is cooked when it is soft and the skin is a bit wrinkled and has turned brownish in color.

Peel cooked eggplant.  You can do this by holding the stem and gently pulling off the skin with your fingers.  The meat may stick to the skin so be careful peeling it so that you don’t take the eggplant meat with the skin.  Do not remove the stem.

Place peeled eggplant on a flat plate and gently flatten with a fork.  You should end up with eggplant meat fanning out from the top stem.

Beat eggs, garlic, salt & pepper together in  a shallow dish.

Place about 1/2 tsp. oil in a large frying pan and heat.

Place eggplant in egg mixture.  Use the fork to gently immerse eggplant (but not the stem) in the egg mixture.  Allow the eggplant to absorb as much of the egg mixture as possible.

Holding the eggplant by the stem gently place it in the hot oil.  You can pour some more egg mixture over the eggplant in the pan so that the eggplant is completely covered.

Cook until the bottom starts to turn golden brown and the egg mixture on the top starts to get a bit dry.

Gently flip the eggplant over and cook until that side turns golden brown.

Slide finished omelette onto a serving dish and serve.

Tortang Talong - Filipino Eggplant Omelette
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Chicken Paella

Chicken Paella

Paella is probably Spain’s most popular dish.  It originated in the Valencia region located in Eastern Spain but can be found worldwide specially in countries that were once part of colonial Spain namely Cuba and the Philippines where it is also call Arroz Valenciana.

The word Paella mean “pan” in the Valencian dialect.  It is usually made and served in a “paella” pan which is basically a somewhat flat shallow skillet with or without a cover.  It is typically made with Bomba rice, a short grain rice variety cultivated in Spain’s eastern region.  Traditional Valencian Paella includes some type of meat such as chicken, duck, or rabbit, and some type of green bean.  It’s iconic yellow colored rice is achieved by adding saffron threads while cooking.

In modern time Paella has been adapted to use ingredients easily found in different areas of the country.  One of the most popular, an my favorite is Paella de Marisco which is seafood mixed with the rice.  This usually has shrimp, mussels or clams, squid, and sometimes lobster; is usually omits the vegetables.  Then there’s Paella Mixta which combines meats including Chorizo (Spanish pork sausage), seafood, and vegetables.  In short these days you can pretty much put whatever you want in a pealla.  My husband prefers chicken or vegetarian Paella.

When I was growing up surrounded by grandmothers, aunts, and uncles many of whom were fantastic cooks, Arroz Valenciana or Paella was a treat.  It would certainly be on a party menu, specially at Christmas.  These days I usually have to get my Paella fix in Spain.  It’s always one of our favorites when we’re in Barcelona, Majorca, or any part of Spain.

But since our yearly visits to Spain will not be possible this year we’ve found ourselves missing our favorite Spanish foods.  That’s why I’ve been making tapas boards lately.  I’ve also been making Paella.  In fact I’ve been making it often enough that’s I’ve recently decided to order a paella pan.

Today I’ll share my recipe for Chicken Paella because it’s ingredients are probably the easiest to find.  In fact you may already have it in your kitchen pantry.  I mentioned that Paellas are typically made with Bomba rice, but it’s not always easy to find in the US, at least in Hawaii.  I usually use Japanese short grain rice, the type you use to make sushi which is always found at any Asian market.  Saffron is not easily found in regular supermarkets  because it’s pretty expensive.  I usually buy Saffron when I’m in Turkey or the Middle East where it’s readily available at the local spice markets at a reasonably lower price.  If you don’t have Saffron you can use ground Turmeric to tint the rice yellow, but don’t use too much as it will leave a different flavor than what you want to achieve.  I’d use no more than a teaspoon of turmeric powder dissolved in a cup of chicken stock.

Chicken Paella


1/2 Tsp. Crushed Saffron Threads

1/2 Cup White Wine

1/8 Cup Olive Oil

6-8 Chicken Thighs Bone-In with Skin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Onion Chopped

2 Tbl. Minced Garlic

1 Tbs. Fresh Thyme chopped

1 1/2 Cup uncooked Bomba or other short grain rice

3 Cups Chicken Stock

Juice of 1 Lemon

1 Small Bag Frozen Peas

1 Red Pepper cut into strips

American Parsley – chopped (optional)

Lemon Wedges (optional)


Stir Saffron into wine and set aside.

Heat Olive Oil in Paella pan or large skillet.

Season chicken thighs with salt and pepper.

Place thighs in heated oil skin side down and cook until golden brown, about 6-7 minutes.

Turn over and cook another 4-5 minutes.

Remove chicken from pan and set aside.  (You may have to cook chicken in batches depending on how big your pan is and how many thighs you are using.)

Add onions, garlic, and thyme to pan.  Cook for about 2 minutes, stir constantly to keep it from burning.

Add Rice and cook another 2 minutes while stirring constantly.

Add wine and cook until liquid is reduced by half.

Stir in lemon juice and chicken stock.

Place chicken skin side  up on top of rice, cover, reduce heat to medium.

Simmer about 18 minutes until rice is almost cooked, it should be “al dente”.

Remove cover and add peas and pepper evenly over the pan.

Turn up heat to medium high and cook another 5 minutes or until rice begins to brown on the bottom and sides.

Remove from heat and sprinkle with parsley.

Serve hot with lemon wedges.

This dish pairs well with a pitcher of Sangria or a nice bottle of fruity red wine or a Chardonnay for white wine lovers.

Chicken Paella
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