Aloha Chicken Kabobs


1-2 chicken breasts

1 c red bell peppers, chopped

1 c yellow sweet onions, chopped

1 cup fresh pineapple cubed

1 TBS soy sauce

1/2 TBS honey

1 tsp olive oil

1 tsp rice vinegar

1/2 tsp minced garlic

1/2 tsp ground ginger

Salt and pepper

2 TBS unsweetened shredded coconut


Full fat canned coconut milk ( used in place of liquid for rice)


Heat oven to HI Broil.

Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.

Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.

Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.

Broil for 10-15 minutes, flipping halfway.

Enjoy warm over coconut rice.

I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.

Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.


Buttermilk Pancakes

– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter

– mix the dry ingredients together
– add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
– cook until golden brown on each side

Recipe from

Rosemary Focaccia Bread

So, earlier this week while Sara was making some delicious cinnamon rolls, I was making some bread to go with our cheesy broccoli soup for dinner. I got the recipe from my wonderful mother.

1 Tbsp yeastIMG_3262

1 Tbsp sugar

1 cup warm water

Stir together to activate the yeast (it gets bubbly).

Then add:

2 cups flour

1 tsp salt

2 Tbsp rosemary

1 Tbsp butter

Mix and knead for five minutes and let rest in an oiled bowl until the size is approximately doubled (about 1 hour).

Punch down the dough, divide into two and shape into round loaves. Brush with 1/2 Tbsp butter for each loaf. Sprinkle with rosemary and sea salt. Let raise for another 45 minutes or so.

Bake at 375°F for 15-20 minutes.

Thanks Mom!

Butter Chicken

We love Indian food. But, it’s pretty expensive to eat out at the good restaurants all of the time so we like to make our own. Today, we made Butter Chicken in the crockpot so it could cook while we were gone all day.



  • 2 cloves garlic
  • 1/2 of an onion
  • 1 can (13.5oz) coconut milk
  • 1 can (6oz) tomato paste
  • 2 Tbsp flour
  • 3 tsp curry powder
  • 1 tsp chili powder (add more for spicier and less for more mild)
  • 1/2 tsp ginger powder
  • salt and pepper to taste
  • 2 chicken breasts, cubed
  • 2 Tbsp fresh cilantro


  • Dump everything into crockpot
  • Cook 5hrs on low
  • Eat with rice and roti


  • We like our food spicy, and with only 1 tsp of chili powder we found it pretty bland. Next time we make this we will be upping the amount of chili powder for sure.
  • We chopped the cilantro and added it to the crockpot, but you’re supposed to use it as a garnish after it’s dished. I say, do what you want.
  • With the whole can of tomato paste it came out a little bit too strong. Next time we will be cutting that down a little bit.
  • Our efforts in finding a decent roti recipe have failed us thus far, but we find that homemade tortillas are a suitable replacement.

Butter Chicken

Adapted from:

Damn Delicious Crockpot Butter Chicken