AnniesChamorroKitchen | Annie's Chamorro Kitchen

Archive for Author AnniesChamorroKitchen

About the Author: AnniesChamorroKitchen

Hafa adam means "hello" in Chamorro, the native language of my island home, Guam U.S.A. Guam is the proverbial melting pot, abounding with cultural diversity that is aptly displayed in the variety of food we eat and share. The focal point of most Chamorro families centers around family gatherings and cooking. In my home, most of my guests congregate in my kitchen. It is where we do our best catching up, and whee lasting emories aremade. Browse through my selection of Chamorro and other recipes m and please leave me a comment if you try my recipes to let me know what you think of them. I hope you enjoyed your time in my kitchen. Come back soon! This site is work-in-progress, so please bear with me as I grow this site to a place where you'll love to visit. Happy Cooking! ~ Annie

Author Website: http://annieschamorrokitchen.com

Chicken Noodle Soup

Posted on February 25, 2014 by AnniesChamorroKitchen Leave a comment

Chicken noodle soup is comfort food at it’s best. This soup is quick and easy to make. Cook up a batch when you’re feeling under the weather, or when you need something to warm you up on cold days.

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

Chicken Noodle Soup

Ingredients:

2 boneless, skinless chicken breasts, cut into small pieces
1 tablespoon olive oil (I use garlic-infused olive oil)
1 medium onion, chopped
1 small bag baby carrots, sliced
6 stalks celery, sliced
1 tablespoon chopped garlic
8 cups chicken broth
2 cups water
2 tablespoons Dashida (or you can use 2 chicken flavored bouillon cubes)
2 bay leaves
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 bag (8.8 ounces) dry egg noodles (see the photo below)

Directions:

Place a large soup pot over medium high heat. Add the olive oil to the pot. Heat the oil for about a minute.

Add the chicken pieces to the pot.

Cook the chicken until they are no longer pink.

Add the onions, carrots, celery, and garlic to the pot. Stir to combine the ingredients.

Cook over medium high heat until the onions are translucent.

Add the chicken stock, water, and Dashida (or bouillon) to the pot.

Add the bay leaves.

Add the black pepper.

Add the parsley.

Bring the soup to a boil then add the egg noodles.

This is the brand of egg noodles that I like to use. You can use any brand you like.

After about 5 minutes (or until the noodles are done), remove the bay leaves from the soup.

Taste and adjust the seasonings to your liking.

Serve while hot and ENJOY! 😀

Posted in Chicken, NOODLES

Ground Beef Stir Fry

Posted on February 23, 2014 by AnniesChamorroKitchen 6 comments

Stir fried lean meat and vegetables are delicious and healthy meal choices. Use your favorite vegetables or whatever is in season.

I like using the leanest ground beef I can find — I used 96% lean ground beef in this recipe. Broccoli, mushrooms, bell peppers and onions were my vegetables of choice today, but I also love adding eggplant, zucchini, and carrots. Use your favorite vegetables.

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

Ground Beef Stir Fry

Ingredients:

1 pound ground beef
1 tablespoon chopped garlic
1 tablespoon Dashida
1/2 teaspoon black pepper
1 broccoli “crown”, cut into pieces
1 medium onion, sliced
1 bell pepper, sliced
1 container sliced mushrooms (about 2 cups)
1 tablespoon hoisin sauce
2 tablespoons low sodium soy sauce, more or less, to taste

Directions:

1. In a large skillet, brown the ground beef with the garlic, Dashida, and black pepper.

2. Add the broccoli, onions, bell pepper and mushrooms. Stir to combine the ingredients.

3. Add the hoisin sauce to the pan. Stir to combine. Turn the heat up to high; cook for about 5 minutes, or until the vegetables are done to your liking.

4. Stir in the soy sauce. Cook over high heat for another minute or two.

5. Serve with steamed white or brown rice and ENJOY!

Posted with Blogsy

Posted in Beef, Dinner, Healthy Alternatives ~ Recipes, MEAT

Hannah’s Guacamole

Posted on February 21, 2014 by AnniesChamorroKitchen Leave a comment

My daughter previously shared her guacamole recipe with her Carne Asada Tacos recipe.

This recipe goes great as an appetizer, snack, or to go along with your favorite Mexican dish (try them with her Carne Asada Tacos).

Give her recipe a try. I think you’ll like them. 🙂

Hannah’s Guacamole

Ingredients:

3 large avocados, peeled, seeded, and cut into small pieces
1 small red onion, finely minced
The juice of 3-4 limes
Salt, to taste
1 tablespoon minced garlic
1/2 cup chopped cilantro
2 teaspoons chili powder
Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
Optional: diced hot peppers, like jalapenos

Directions:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

Posted in APPETIZERS, FAMILY RECIPES, Hannah's Recipes

Hannah’s Carne Asada Tacos

Posted on February 21, 2014 by AnniesChamorroKitchen Leave a comment

My daughter loves to cook as much as I do, and she loves to experiment with new dishes. This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try. I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

Ingredients:

4 pounds skirt steak, with excess fat trimmed off
12 corn tortillas
Sour cream
Guacamole
Pico de gallo
Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

1/2 cup lime juice
The juice of 2 oranges
2 tablespoons minced garlic
2 teaspoons salt
1/4 cup olive oil
1 cup of chopped cilantro

Hannah’s Pico de Gallo:

1 large tomato, diced
1 small onion, diced
1 cup chopped cilantro
The juice of 2 limes
Salt, to taste
Optional: chopped hot peppers

Hannah’s Guacamole:

3 large avocados, peeled, seeded, and cut into small pieces
1 small red onion, finely minced
The juice of 3-4 limes
Salt, to taste
1 tablespoon minced garlic
1/2 cup chopped cilantro
2 teaspoons chili powder
Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
Optional: diced hot peppers, like jalapenos

1. MARINADE AND GRILLING DIRECTIONS:

Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it).

2. PICO DE GALLO DIRECTIONS:

Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.

3. GUACAMOLE DIRECTIONS:

4. TACO ASSEMBLY:

Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

Posted in APPETIZERS, Beef, Dinner, ETHNIC, FAMILY RECIPES, Hannah's Recipes, Lunch, Marinades, MEALS, MEAT, Mexican, SAUCES & SEASONINGS

Baked “Fried” Chicken

Posted on February 17, 2014 by AnniesChamorroKitchen Leave a comment

Healthy Fried Chicken — is there even such a thing? 🙂

My recipe below is healthy, or at least it’s a less unhealthy version, and it does not skimp on flavor. Despite being baked, you still get that crispness we equate to delicious fried chicken. How, you ask? Well, let me tell you.

Use chicken WITH the skin on. The fat from the skin will crisp the chicken as it bakes.

I also marinate the chicken for several hours — up to a day. My marinade is very similar to what you’d use to make Karaage Chicken. Don’t skip the marinade — it takes it to a whole other level, let me tell you!

This is also a gluten-free recipe since I dredge the chicken in corn starch instead of flour. Be sure to look on the corn starch label to ensure it’s gluten-free (not all brands are). I use Argo brand cornstarch, one of the few that is gluten-free.

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

Baked “Fried” Chicken

Ingredients:

5 pounds chicken wings (or your favorite chicken pieces, skin on)
3 cups cornstarch, for dredging the chicken pieces in
1 tablespoon garlic powder
1/2 teaspoon black pepper

Marinade Ingredients:

2-inch piece of ginger
3 tablespoons sherry cooking wine
3 tablespoons rice vinegar
3/4 cup soy sauce
2 tablespoons chopped garlic
4 tablespoons sugar

Directions:

1. Prepare the marinade.

In a small bowl, mix all of the marinade ingredients together.

Grate the ginger into the bowl. Add the sherry cooking wine, rice vinegar, and soy sauce.

Add the garlic and sugar.

Stir to combine. Set the marinade aside for now.

2. Marinate the chicken.

Rinse and clean the chicken pieces. Place into a large ziplock bag.

Pour the marinade into the bag.

Make sure to get all the garlic and ginger out!

Squeeze any excess air out of the bag before sealing. Marinate the chicken for a few hours or up to a day. Keep the bag refrigerated while the chicken marinates.

3. Bake the chicken.

Pour the chicken out into a colander to drain out the marinade.

Prepare the cornstarch mixture. Mix together the cornstarch, garlic powder and black pepper.

Dredge the chicken pieces in the cornstarch mixture.

Place the chicken (skin side up) onto a baking pan lined with parchment paper.

Note: In the photo below, the pan is not lined with parchment paper (I forgot to do it). DO NOT forget like I did or the chicken skin will stick to the pan as it bakes…especially metal pans. I also baked half of the chicken on a stoneware pan; the chicken baked up better on the stoneware pan without being lined with parchment paper (most of the wings didn’t stick but some still did).