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Chicken Souvlaki


Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.

Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.

Serve with rice and a Greek style salad.


Hudson's Tilapia


Preheat oven to 350 ̊.

Sprinkle Cajun seasoning, salt and pepper on fillets. Top with lemon slices and bake for 15-20 minutes, until fish starts to flake.

While fish is cooking, combine mayonnaise, sour cream and dill. If needed, add more dill until desired flavor is reached.

Cover cooked fillets with sauce mixture and serve immediately with a rice pilaf.

Buffalo Chicken Cheese Dip


Preheat oven to 350 degrees.

In a food processor, mix the cream cheese, buffalo sauce, ranch and 1 and 1/2 cups of the cheese. Fold in the chicken.

Spread in a 8x8 baking dish and top with remaining 1/2 cup of cheese.

Bake for 25-30 minutes or until bubbling. Serve warm with tortilla chips or a sliced baguette.


Sriracha Grilled Chicken


In a zip top bag, add the honey, oil, soy sauce, lime juice, cilantro and red pepper flakes. Taste for heat and add any additional Sriracha or red pepper flakes.

Place chicken in zip top bag with sauce and marinate overnight in the refrigerator.

Summer Steak Rub


Mix ingredients together. Rub onto steak and refrigerate for 30 minutes.

Heat grill to a medium-high heat. Grill steak for 4 to 6 minutes on each side or until to desired doneness.

Remove from grill, cover and let stand for 5 more minutes. Serve as is or with steak sauce.

Baked Crab Rangoons


Preheat oven to 350 degrees.

In a bowl, mix the crab meat, Neufchatel cheese, green onion and mayo.

Place Won Ton wrappers in the cups of a sprayed muffin pan. Fill with the crab mixture.

Bake for 18-20 minutes or until the edges are golden brown and filling is heated through.

*For bite size Rangoons, quarter the Won Tons and place in a mini muffin pan.