Baked Chicken Cordon Bleu...

4 Large Chicken Breasts
8 Slices of Ham
8 Slices Swiss Cheese

1 C Flour
1 t Salt
1/2 t Pepper
1 t Powdered Mustard

2 Eggs
2 T Water

1 C Seasoned Bread Crumbs

2 T Honey Dijon Mustard (or Reg Dijon and add 1 T Honey)
3 T Vanilla Greek Yogurt
1 T Regular Mustard


Cut chicken breasts in half and pound until about 1/3 inch thick.  Place a slice of ham and cheese on flattened chicken breast and roll up.  Roll in flour mixture.  Then Egg mixture.  Then bread crumb mixture.  Place seam side down in greased casserole dish.  Bake at 450 degrees for 35 minutes or until meat thermometer reads 165 degrees. 

Haupia (Coconut Pudding)...

1 13-14 oz Coconut Milk
Milk (Fill up the coconut milk can)
2/3 C Cornstarch
3/4 C Sugar
1/4 t Salt
1 t Vanilla (to preserve the WHITE quality of the pudding, use CLEAR vanilla)

Put all ingredients into a saucepan EXCEPT the vanilla.  Whisk well to completely combine and dissolve.  Heat over medium high stirring constantly just until boil and starting to thicken.  Remove from heat and add vanilla.  Pour into an 8x8 pan and chill for several hours.  To serve cut into squares.

(Slightly "haole'd" up version of this traditional Hawaiian dish... I like my Haupia... SWEET!)

Shoyu Chicken...Round Two

1 C ALOHA Soy Sauce
1 C Vinegar
1 C Water
1 C Brown Sugar
4 Cloves of Garlic (minced)
1/4 C Fresh Ginger Root (chopped)
2 Green Onions (snipped small)
1 t Black Pepper
2 t Dried Oregano

2 -3 lbs Chicken (traditionally you'd use thighs and legs... but I usually have breast meat, have learned to find boneless skinless thighs though!  ONO!)

Combine all ingredients and marinate chicken for at least 2 hours.  Grill or Broil!

(Another version.  The one I usually use... And to make it Vegan, I marinate PORTOBELLO MUSHROOMS.  Sooo good!  As always, serve with 2 scoop rice and mac salad!)

Chocolate Haupia (Coconut) Cake...

CAKE:
1 Chocolate Fudge Cake Mix
1 1/2 t Coconut Extract

HAUPIA PUDDING TOPPING:
2 13-14 oz cans Coconut Milk
1 C Sugar
1 t Salt
4 1/2 T Cornstarch
1 1/2 C Milk
1 t Vanilla Extract
1 t Coconut Extract

Make cake according to package directions, adding 1 1/2 t Coconut Extract to the batter. (optional... but do it!)  Spread in a 1/2 sheet, greased cake pan (15x18) and bake for the amount of time suggested on box for CUPCAKES, approx 15 min.  Cool cake for 20 minutes.

For topping, whisk coconut milk in a large saucepan and heat just until smooth and warm.  DO NOT HEAT at this point.  Remove from heat.  In a bowl, combine all dry ingredients,  Sugar. Salt. Cornstarch.  Mix well. Add milk and stir until dry ingredients are dissolved.  Return coconut milk to heat and whisk the sugar/milk mixture into it.  Stirring constantly, heat JUST until boiling.  Remove from heat and add vanilla and coconut extract.  Let cool stirring occasionally to keep smooth for about 20-30 minutes.  Stir immediately before spreading on warm cake.  Chill the cake for at least 4 hours.  Serve as is or add toppings such as shaved chocolate, chocolate whipped cream, toasted coconut or strawberries.

(This is an original creation born out of my love for Coconut, traditional Hawaiian Haupia Pudding (which I always want SWEETER) and Chocolate!  I made educated additions and extractions from numerous recipes until I tweaked this dessert to my liking.  That doesn't mean EVERYONE'S liking... There are some... GASP! Coconut haters in my house.  COUGH... James!  ;)  But it's yummy! Da kine... ONO!)