BAKED APPLE BUTTER DONUTS


I’ve been looking at this recipe for months now, and finally decided to give them a try…..boy, am I glad I did! They are soft, full of the flavors of FALL, and just plain fantastic! The best thing about them, THEY’RE EASY! It does require donut pans though, and I don’t think they’ll be as fun to make without them. I’m sure you could make them as mini muffins, but I highly recommend buying a couple of really cheap donut pans.

All the flavors of FALL in one bite.....Mmmm!

All the flavors of FALL in one bite…..Mmmm!

DONUTS:

4 Cups All Purpose Flour
2 Tbsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
4 tsp Pumpkin Pie Spice
1/2 cup Apple Butter
1 cup Apple Cider
1/2 cup Brown Sugar
1 cup Sugar
4 Tbsp Unsalted Butter, melted
2 Eggs
2 tsp Vanilla

GLAZE:

2 cups Powdered Sugar
1 tsp Pumpkin pie spice
1/2 tsp. Orange zest (DO NOT omit)
4 – 6 Tbsp Apple Cider

 

In a small bowl, combine the first 5 ingredients, mix them thoroughly and set it aside.

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Now, in a larger bowl, combine the remaining 7 ingredients.

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Using a hand mixer, whisk these together until smooth.

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Add the dry ingredients into the bowl of wet ingredients, and combine well until smooth.  A soft batter will form, but will be slightly stiff. (as pictured)

This is the consistency of the donut batter…..

 

 

 

 

 

 

 

 

 

 

 

 

Now, take a 1 gallon ziploc bag and place one corner into a bowl of some sort, (as pictured)

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The side view…..

 

The top view

The top view

 

 

 

Scoop up half of the batter, and add it to the inside of the ziploc bag.  Squeeze out all the air and guide the batter down to the corner point of the bag.  Using a pair of kitchen shears, SNIP A SMALL portion off from the corner of the, being careful because once it’s snipped the batter will start oozing out.  Fill the donut pans 3/4 full with the batter.

 

Squeeze into the well of the donut pan, filling 3/4 full....

Squeeze into the well of the donut pan, filling 3/4 full….

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Once all the donut pans have been filled, you’ll want to give it a good TAP onto the counter to remove any air bubbles left from being extruded.  Bake them in a preheated 350 degree oven for about 12 – 15 minutes.  Start checking them around 10 minutes though.  They should spring back when done.

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While the donuts are baking, start preparing the SIMPLE but oh so yummy glaze.  To a small bowl, combine all of the ingredients for the glaze.  Start with 4 tablespoons of the apple cider and then add more tablespoons of apple cider as needed for a good consistency.  Cover and set this aside until donuts are done baking.

donut17

Please do not omit the orange zest, it does bring the glaze to a different level….

Add more apple cider to achieve the desired glazing consistency....

Add more apple cider to achieve the desired glazing consistency….

 

 

 

 

 

 

 

 

 

 

 

 

 

Once donuts have come out of the oven, allow to cool just until you’re able to handle them without burning yourself.  Dip the top sides down into the glaze and allow to drain on a cooling rack until the glaze has dried somewhat.

donut19donut22

 

 

 

 

 

 

 

 

 

 

Allow them to drain on a cooling rack which give the glaze some time to dry.  SERVE & ENJOY!

Donuts draining on a cooling rack, allowing excess glaze to fall off.

Donuts draining on a cooling rack, allowing excess glaze to fall off.

ChamoritaMomma’s Arroz Caldo


Mmmm, ARROZ CALDO! That rainy day, wintery day, ANY day, comfort food!  Similar to Congee, it’s filled with soft toasted rice, chicken, bits of ginger, and so full of flavor.  It’s so yummy good, with all it’s garnishments,  you can’t have just one bowl…..

 

Serving suggestion.....

Serving suggestion…..

 

BROTH:
1 whole Onion, chopped into chunks
2 Carrots, peeled and halved
2 stalks Celery, cleaned and halved
4 – 6 garlic cloves, crushed
1 – 2 Tbsp. Chicken base
1/2 tsp. Salt, do not add anymore than this!
1/2 tsp. Black pepper
1/2 tsp. Accent
12 Cups water
5 – 6 Chicken thighs, bone in; washed and skins removed (reserve for making into Chicharron)

ARROZ CALDO:
4 Tbsp. Vegetable oil
1 (3-in. piece) Ginger root, peeled and julienned
1 bunch Green onions, thinly sliced
6 – 8 Garlic cloves, finely minced (4 Tbsp. will be fried for garnish)
5 Tbsp. Fish sauce
1 – 1 1/4 cups MEDIUM grain Rice
10 cups Chicken broth, from boiling thighs earlier
1/2 – 1 tsp. Black pepper
1 tsp. Accent seasoning

GARNISHMENT:
Hard boiled eggs, wedged
Green onions, thinly sliced
Fried Garlic, homemade or store bought
Crushed Pepper flakes
Lemon, sliced into wedges
Crushed chicharron, optional

 

Let’s start by making some broth:  Combine everything in the BROTH ingredients list into a large stock pot.

Combine everything into a large stock pot....

Combine everything into a large stock pot….

 

 

 

 

 

 

 

 

 

 

 

 

Add the 12 cups of water along with the Chicken base…..

 

This is the chicken base I use often.  I like it better than bouillon cubes....

This is the chicken base I use often. I like it better than bouillon cubes….

.arroz8

 

 

 

 

 

 

 

 

 

 

 

Add the seasonings, Black pepper, Salt, and Accent seasoning.

Add the black pepper, salt, and Accent

Add the black pepper

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Allow this to come to a full boil on high heat, cover with lid, reduce heat to medium low and simmer for about 2 hours.  Skim off fat throughout cooking time….

Allow the broth to come to a boil....

Allow the broth to come to a boil….

 

 

 

 

 

 

 

 

 

 

 

 

While the broth is cooking away, let’s continue preparing the other parts of the recipe.  This next step is actually OPTIONAL and does not need to be done.  Toasting the rice, it will take the dish to a whole different level if you do though.  In a dry fry pan, add the rice in increments.  Toss lightly and allow the rice kernels to toast until somewhat golden or lightly browned.  Set aside.

Rice is nicely golden and toasted.....

Rice is nicely golden and toasted…..

 

 

 

 

 

 

 

 

 

 

 

 

Let’s make the fried garlic and Chicken Chicharron garnish:

In a frypan, heat 1 tbsp. vegetable oil.  Add 4 Tbsp. of the minced garlic and stir until browned and crisp; stirring constantly to make sure NOT to burn the garlic.  Set aside, this will be used for garnish later…..

Minced garlic fried until golden....

This is 4 Tbsp. of the minced garlic,  fried until golden….

 

 

 

 

 

 

 

 

 

 

 

 

 

To make the Chicken Chicharron for garnish, this is optional as well; after frying the garlic pieces, removed and set aside.  Add 1 Tbsp. oil to the same pan and fry the chicken skins that were reserved from the thighs used in making the broth.  Fry these until they are crisp on both sides.  Allow to cool completely and chopped roughly, set aside.  This will be used for garnish later.

Chicken thigh skins, fried until golden and crisp....

Chicken thigh skins, fried until golden and crisp….

 

Chop coarsely, set aside....

Chop coarsely, set aside….

 

 

Once the broth is cooked and cooled.  Strain and remove the chicken and vegetables.  Set the chicken aside until it’s cooled off enough to shred.  Shred the chicken and set aside.  NOW, let’s prepare the make the ARROZ CALDO:   On medium high heat, start by adding the 2 Tbsp. oil to a large stock pot.  Add the julienned ginger pieces, 2 Tbsp. garlic, and the onions.  Stir and cook this for about 2-3 minutes.

arroz16

 

 

 

 

 

 

 

 

 

 

Add the shredded chicken and the fish sauce.  Stir to combine well and allow to cook for another 2-3 minutes.

arroz18

 

 

 

 

 

 

 

 

 

 

Add the toasted rice and 10 cups broth.  You should have a couple of cups of broth reserved.  Keep this for later use.

arroz21

 

 

 

 

 

 

 

 

 

 

Bring this to a boil.  Stir then reduce heat to medium or medium low; making sure to stir in between cooking time.  Cover the pot with it’s lid.  Allow this to cook, until rice has cooked down and turned really soft. MAKE SURE TO STIR OFTEN.

arroz22

 

 

 

 

 

 

 

 

 

 

Prepare all of your garnishments:

Fried garlic

Fried garlic

Chicken Chicharron

Chicken Chicharron

Thinly sliced Green onions...

Thinly sliced Green onions…

Lemon slices, typically Calamansi lemons are used.

Lemon slices, typically Calamansi lemons are used.

Pepper flakes, optional

Pepper flakes, optional

 

 

 

 

 

 

 

 

Once the Caldo is done and the rice is soft and the broth has thickened, taste for seasonings and make the adjustments accordingly.  Now you’re ready to assemble your individual dishes.  Serve this up in bowls, add the garnishments of your choice.

NOTE:  The Arroz Caldo, after sitting for a few hours or even overnight in the fridge, may thicken up and the “broth” may have been soaked up by the rice,  this is still delicious as is, but if you’re like me; I prefer a much runnier Arroz Caldo.  I usually add the reserved broth to the caldo OR even plain water and reheat it, just until it’s warmed through.  I may add some more fish sauce to this, but it’s all in your taste.  Serve as normal…..

Arroz Caldo the next day, the rice has soaked up most of the broth.

Arroz Caldo the next day, the rice has soaked up most of the broth.

Arroz Caldo, the following morning, after I added more broth, serve as normal.

Arroz Caldo, the following morning, after I added more broth, serve as normal.

 

SAIBOK or APAN AGA (Plantains Cooked with Coconut Milk)


Saibok, pronounced (Sy-book); Apan Aga, OR just Plantains in Coconut milk; either way you say it, they’re just plain GOOD!  This is normally used as a side dish, but tonight, it’s DESSERT!  😉

Mmmm!

Serving suggestion.

3 Plantains (firm but ripe, as pictured)
1 (13.5 oz. can) Coconut milk, (I used Chaokoh brand)
1/2 tsp. Salt
3 – 3 1/2 Tbsp. Sugar, adjust to your taste

Ingredients

Ingredients

 

 

 

 

 

 

 

 

 

 

 

Start by peeling the plantains.  The easiest way I’ve found is by cutting both ends off with a knife and then with the tip of the knife, make a light slit down through the length of the banana.  OR you could also just cut the bananas, peel and all in half, and then peel them that way too…..

saibok3

 

 

 

 

 

 

 

 

 

Next, after peeling all of the 3 bananas, cut them in  half and then half again lenghwise, as pictured below:
saibok4

 

 

 

 

 

 

 

 

 

Next, mix the coconut milk mixture by first washing the top of the can.  This is something EVERYONE should make a point of doing whenever you open any can.   Shake the can of coconut milk just to loosen the milk up.  Open it and pour into a bowl.  Add the sugar and the salt and stir to dissolve well.

Stir in sugar

Stir in sugar

....and the stir in the salt.

….and the stir in the salt.

 

 

 

 

 

 

 

 

 

 

 

Place bananas into a heavy bottomed pan.  Pour in the coconut milk mixture and then turn on the stove to medium high heat.

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Bring this mixture to a boil.  Stir to make sure bananas are not sticking to the bottom of pan.  Cover and reduce heat to LOW for about 15 minutes.  Cook stirring often.  Remove the lid and allow the coconut milk to completely evaporate.  MAKE SURE to stir often.  Serve hot or cold, either way it’s deelish!

Bring to a boil, then reduce heat.

Bring to a boil, then reduce heat.

Coconut milk, slightly evaporated.  Continue cooking on LOW....

Coconut milk, slightly evaporated. Continue cooking on LOW….

Family’s Favorite Baked Pork Chops


All I can say about this dish is, Mmmmmmmm! This has to be one of the ALL TIME favorites of my family. What’s not to love about it, with it’s fork tender pork chops and lovely onion-y gravy! It’s sure to please YOUR family as well. Here’s what you’ll need:

Serving suggestion....

Serving suggestion….

FOR THE PORK CHOPS:
3 lbs. center cut Pork rib chops, washed and patted dry
1 1/2 tsp. Seasoned salt (I used Lawry’s brand)
1 tsp. Salt
1 1/2 tsp. Garlic powder
1 1/2 tsp. Onion powder
1 tsp. Black pepper
1/2 tsp. Accent
2 cups All-purpose Flour
1/4 cup Vegetable oil, for frying; more may be needed

ONIONS:
3 Tbsp. Butter
1 large Onion OR 2 small, sliced into thin rings

FOR THE GRAVY:
2 cans Cream of Mushroom soup
1/2 tsp. Black pepper
1/4 tsp. Accent
1/4 tsp. Salt, optional
2 soup cans whole Milk

First, let’s begin by combining the seasoning for the pork chops. In a small bowl, combine and mix well, the seasoned salt, garlic powder, onion powder, black pepper, and the Accent.
chop2chop3

 

 

 

 

 

 

 

 

 

Sprinkle the combined seasoning liberally over each pork chop piece and set aside.   Continue doing this until all the pork chops have been seasoned.   You should still have some seasoning left.

Seasoned pieces....

Seasoned pieces….

 

 

 

 

 

 

 

 

 

 

 

Add the all purpose flour to a 1 gallon ziploc bag and then add to it, the remaining seasoning left that you used to season the pork chops.

chop5

 

 

 

 

 

 

 

Heat about 1/4 cup Vegetable oil in a non-stick skillet on medium high – medium heat.  You may need to add more as you fry the pork chops.

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Combine the flour and seasoning mix well in the bag and then lightly flour the pork chop pieces, a few at a time. Shake off excess and set aside while oil heats up.

Toss pork pieces lightly in seasoned flour.....

Toss pork pieces lightly in seasoned flour…..

Shake off the excess flour

Shake off the excess flour

 

 

 

 

 

 

 

 

 

 

 

Add the pork chop pieces, a few at a time into the hot skillet to fry.  We are only browning the pork chops, we are not cooking it. Once browned and golden, remove to a baking pan.  Continue frying until all the pork chops are done.

Fry just until golden on both sides.

Fry just until golden on both sides.

 

 

 

 

 

 

 

 

 

 

 

Place the pork chops into a deep baking dish, single layered.  At this time, preheat your oven to 350 degrees.  This will give it enough time to heat up while you’re preparing the dish.

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While the pork chops are frying, peel your onion and slice them thinly into rings; as if you were making onion rings.

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Add 2-3 Tbsp. butter to the same fry pan and allow it to melt.  Add the onions and fry until golden.

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Fry the onions until golden in color.

Onions fried until golden.....

Onions fried until golden…..

 

 

 

 

 

 

 

 

 

 

 

To the pork chop layer in baking dish, top off with some of the fried onions.

chop16

 

 

 

 

 

 

 

 

 

Mix the ingredients for the gravy into a bowl and whisk together to combine well.

chop10

 

 

 

 

 

 

 

 

 

Pour some of the gravy over the layer of pork chops.

chop17

 

 

 

 

 

 

 

 

 

Add the rest of the pork chops to form another layer, top with the rest of the fried onions, and then the rest of the gravy mix…..

chop18

Add the rest of the pork chops to form another layer…..

Pour the rest of the onions and gravy mix over top....

Pour the rest of the onions and gravy mix over top….

 

 

 

 

 

 

 

 

 

 

 

 

Cover the dish with aluminum foil and bake in the oven for about 1 hour and 30 minutes OR until pork chop is for tender.

Tightly covered with foil.

Tightly covered with foil.

 

 

 

 

 

 

 

 

 

 

 

Remove the foil wrapper during the last 15 minutes of the baking time to brown the dish.

Cooked for 1 hr. and 30 minutes.  Foil removed last 15 minutes....

Cooked for 1 hr. and 30 minutes. Foil removed last 15 minutes….

Beef Pepper Steak


Ahhh, Beef Pepper Steak! There are so many versions of the ever popular dish.  This is one of my favorite recipes.  It’s a bit of my childhood, served over steaming hot rice.   So simple but filling, it’s another “must try dish” for your family.

peppersteak1

2 lbs. Top round steak, Sirloin steak, or Chuck eye steaks sliced into 1/4-in. thick x 3-in. long pieces
4 tsp. Vegetable oil
2 medium Onions, sliced into wedges
6 Garlic cloves, minced
2 cup Beef broth
1/2 cup Soy sauce (I used Kikkoman soy sauce)
1/2 tsp. Sugar
1/2 tsp. Salt
1 1/2 tsp. ground Black pepper
1 tsp. Accent seasoning
3 stalks Celery, 1/2-inch slices
2 green Bell peppers, sliced
2 medium Tomatoes, cut into wedges
4 tsp. Cornstarch
1/2 cup Cold water

Start by preparing your ingredients.  Cut the meat and vegetables. Combine the seasonings into a small bowl.

peppersteak3

6 cloves garlic (I like a lot!) Minced roughly…..

2 small onions, cut into wedges.....

2 small onions, cut into wedges…..

2 firm but ripe tomatoes, sliced into wedges.....

2 firm but ripe tomatoes, sliced into wedges…..

2 Bell peppers, stem and membrane removed. Sliced....

2 Bell peppers, stem and membrane removed. Sliced….

3 stalks Celery, cut into 1/4-in. pieces.  I really enjoy this dish with this ingredient.

3 stalks Celery, cut into 1/4-in. pieces. I really enjoy this dish with this ingredient.

Salt, pepper, Accent, and sugar.....

Salt, pepper, Accent, and sugar…..

peppersteak2

Slice the steak into pieces (I used Top round steak here) BUT you can also use chuck roast, sirloin steak, and chuck eye steaks…..

 

 

 

 

 

 

 

 

 

 

In a deep fry pan, on medium high heat, add 1 teaspoon oil.  Saute the onions and garlic for about 4 minutes, until almost translucent.  Remove to a plate and set aside.

peppersteak9

Fry the onions and garlic and then remove and set aside…..

 

 

 

 

 

 

 

 

 

 

 

 

Add another 1 teaspoon of oil, and fry the meat  until browned in color. Remove from the fry pan and place with the fried onions and garlic.  DO NOT fry the meat all at once!  Break the frying process up into 3 increments, using up 1 teaspoon of oil each time.  Do this until all the meat has browned. Remove and set aside.

 

peppersteak10peppersteak11

 

 

 

 

 

 

 

 

 

 

To the bits in the fry pan, add the beef broth, soy sauce, and all the seasonings.  Scrape the bits from the pan while combining the wet ingredients with the seasonings.

peppersteak12

Add the seasonings and stir…..

 

 

 

 

 

 

 

 

 

 

 

 

Return the beef, onions, and garlic back to the pan and combine with the broth.  Bring this mixture up to a boil.  Reduce heat to medium low and cover the pan.  Cook this, stirring occasionally for 15 minutes.

Make sure to pour all the juices from the meat in the plate, back into the fry pan....

Make sure to pour all the juices from the meat in the plate, back into the fry pan….

 

 

 

 

 

 

 

 

 

 

 

 

After the 15 minutes, add the sliced tomatoes to the meat mixture and stir to combine well.  Cover again on medium low heat for another 15 minutes.

Stir the tomato wedges into the meat and combine well.

Stir the tomato wedges into the meat and combine well.

 

 

 

 

 

 

 

 

 

 

 

 

After the 15 minutes, add the bell peppers and celery.  I really the flavor that the celery adds to this dish.  Cook this for about 10 minutes more or until the peppers are tender but not  mushy.

peppersteak15

 

 

 

 

 

 

 

 

 

Mix the slurry that will thicken the dish by combining the cornstarch and water.  Mix this until dissolved.

Cornstarch slurry....

Cornstarch slurry….

 

 

 

 

 

 

 

 

 

 

 

Add the slurry into the pan and stir to combine well.

Add slurry and stir the mixture into the broth, combine well to thicken.

Add slurry and stir the mixture into the broth, combine well to thicken.

 

 

 

 

 

 

 

 

 

 

 

 

The gravy should thicken right away.  Cook this for about 5 minutes longer.  Turn the heat off and serve with steamed white rice.  ENJOY! :p

Stir to combine slurry with broth until thickened.

Stir to combine slurry with broth until thickened.

Chamorro Cucumber Salad


This has got to be one of the EASIEST recipes in the Chamorro culture!  It goes great with just about everything, but it is a MUST whenever I make my Fried Chicken….

cucumber salad1

2 English Cucumbers
1/2 cup Kikkoman Soy sauce (I used LOW Sodium)
1/4 cup White vinegar (Apple cider vinegar OR Lemon Juice can also be substituted)
1/2 tsp. Black pepper
1 Tbsp. Vegetable oil

First you need to cut off the ends from the cucumbers.  Wash the cucumbers.  Using a vegetable peeler, peel the cucumbers. I peeled them off in sections (as illustrated). Cut in half lengthwise. Using a fork, run the tines along the sides of the cucumbers scoring them (this is optional), but this allows the marinade to penetrate easier. Slice into 1/4-inch pieces on the diagonal or straight, it doesn’t matter. Place into a serving bowl. NOTE:  I sometimes slice 1/2 of a sweet onion thinly and add this in too.

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In a small mixing bowl, combine all of the ingredients and mix well. I’ll sometimes combine them in a clean Mason jar and just shake the jar to combine. Pour over the sliced cucumbers and toss well.  Set aside, tossing often until ready to serve.

cukes8

 

 

 

 

 

 

 

 

NOTE:  If using regular cucumbers, prepare them as instructed above but also take a small spoon, and scrape out the seeds and pulp.  Slice as directed.  Removing this helps eliminate some of the water that will be given off by the cucumbers which will water down your sauce.

FAVORITE FRIED CHICKEN


FRIED CHICKEN! You know not everyone can say that they can even cook fried chicken, much less cook GOOD FRIED CHICKEN.  I have to admit, it’s taken me years to make really good fried chicken and I’m sure this recipe will have you cookin’ fried chicken like a pro!  You’ll need a really good deep fryer though because that’s what I used to make this recipe.  I own a Masterbuilt counter top deep fryer.  You can still use your stove top with a fry pan and enough oil for deep frying, but I really love my fryer, PLUS I don’t like all those spatters on my stove top.  Give the recipe a try and I hope you enjoy it. PLEASE PLEASE PLEASE, read the instructions twice or even three times.

Mmmm, a basket full of GOOD fried chicken....

Mmmm, a basket full of GOOD fried chicken….

2 1/2 – 3 lbs. Chicken parts (I prefer legs & thighs)

SEASONING MIX:
2 tsp. Salt
1 1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. Accent seasoning

WET MIX:
4 Eggs, beaten
1/2 cup Louisiana Hot Sauce
1/4 cup Water

FLOUR DREDGING MIX:
3 cups Self-rising Flour
1/2 tsp. Salt

Wash and clean the chicken pieces and make sure to pat them dry!  In a small bowl, combine all of the SEASONING ingredients. Stir the combine well. Sprinkle the seasoning liberally over each chicken piece, continue doing this until all pieces are coated and seasoning is gone.  Allow the chicken to sit and marinate in the seasonings for about 15-20 minutes.  Heat the oil in your deep fryer to reach temperatures between 325 – 350 degrees.

Combined seasonings

Chicken with seasonings

In a bowl, combine the WET ingredients.  Make sure to beat the ingredients well.

The WET ingredients

The hot sauce I used! I don't care to use Tabasco!

Next, combine the DREDGING ingredients in bowl, and mix well.

The Dredging mixture

Starting with a few pieces at a time, place chicken into the WET mixture, coating all sides.  Remove and allow some of the mixture to drain off.

A few pieces at a time....

Then DREDGE into flour mixture, making sure to flour all sides of the chicken…..

Shake off excess flour

By this time, your oil should have reached at least 325 degrees, make sure it doesn’t go over 350 degrees or your chicken will burn before it is cooked.  Place your chicken pieces into the hot oil, skin side down.  Allow the chicken to fry for about 5 minutes, then turn. Cook the chicken 15 – 20 minutes (for legs) and 20 – 25 minutes (for thighs).  Turn at least a couple of more times in between cooking time.  Remove and drain on paper toweling.  Serve!

chik9

Serving suggestion: Red Rice, and Chamorro Cucumber salad....

Serving suggestion: Red Rice, and Chamorro Cucumber salad….