I’m not sure what the history of this side dish is, but if you know Chamorros, especially ones from the island of Saipan, you would know that they LOVE to “tochi” or “dip” their foods into something with a little bit of heat, that takes the flavors and your taste buds, to the next level.  This tochi, does just that.  Not meant to be eaten on its own, but to be dolloped on the side and eaten with hot rice and meats of your choosing.


1 tub (500 grams) Soybean or Miso paste (photo examples below)
8 – 10 slices Bacon, cut thinly
2 – 3 Japanese Eggplants, diced small
Asian long beans, cut small (however much you’d like)
8 – 10 fresh Garlic cloves, finely minced
4 stalks Green onions, sliced thinly
1 tsp. Accent
2 Tbsp. Don’ne Dinanche’, to taste  (substitute pepper flakes)
2 – 3 fresh Lemons, juiced
Vegetable oil
Crab Paste, optional
Coconut milk, optional

Begin by slicing the eggplant and green beans into small diced pieces.  Set aside, soaking them in a bowl of water until ready for them.


I used Japanese eggplant picked from my garden…..

I used Asian long beans picked from my garden....

I used Asian long beans picked from my garden….













Slice the bacon thinly and fry in a deep pan.  Remove the bacon and set aside.











Drain the vegetables in a colander.  Now using the bacon grease left in pan, fry the beans until most of it’s liquid has absorbed and slightly browned and tender.  Remove and set aside.  There should still be some grease left in the pan.











Add the eggplant to fry until tender.  Add vegetable oil, if needed to keep from sticking.  Remove and set aside.











Add a couple of tablespoons of vegetable oil to the pan, on MEDIUM heat, add the finely minced garlic, and stir.  Continue stirring as not the burn the garlic; once the garlic has softened, add the green onions. Continue stirring for a couple of minutes.











Return the bacon and the vegetables back to the pan, and stir to combine well with the garlic and onions.  Add the Accent seasoning.











Add your soybean or Miso paste.  Continue stirring on MEDIUM heat, making sure that there is enough grease/oil to keep the mixture from sticking to the pan.











Add your don’ne dinanche or hot peppers of your choice and to your taste.  Stir to combine well.

NOTE:  If you are wanting to use the crab paste, I would add a few tablespoons at this stage, stir to combine well.  You could also split the tochi mixture in half and then add your crab paste and a few tablespoons of coconut milk as well.  Because my son doesn’t like seafood,  I did split my mixture in half and used the crab paste.  I didn’t use the coconut milk in either batch.











Remove from heat and add your lemon juice.  Stir and combine well.  Your tochi is ready!!

NOTE:  Allow it to cool off completely before storing in covered containers.  Store this in the refrigerator and use it with every meal.  A little dollop goes a long way…..











Various types of soybean paste and Miso paste.  The type I used has bits of soybeans in the mixture.

This is the brand I used, but the brown tub is the soybean paste I used to make this Tochi.

These are types of Korean soybean paste, I made this dish using the brown tub. Either will work….

Various Japanese Miso, any of these will work.

Various Japanese Miso, any of these will work.















I’m not sure where I acquired this recipe, but I know there are many similar ones out there.  This one is definitely a “tried and true” recipe.  Great for those sporty game days…..


1 (8 oz. pkg.) Cream cheese, softened
1 (12.5 oz.) can Chicken, drained (OR leftover rotisserie chicken)
1 cup Blue cheese OR Ranch dressing
3/4 cup Frank’s red hot sauce
1/2 cup Mayonnaise
1/2 cup shredded Cheddar OR Mozzarella cheese
Pinch of Accent
Frito corn chip scoops, Tortilla chips, Celery

In a bowl, combine the cream cheese, blue cheese dressing, Accent, and hot sauce.  Using a hand mixer, beat to combine well.











Shred any large pieces of chicken and add it to the hot sauce mixture, along with the shredded cheese and mayonnaise.  Using a spatula, stir to combine well.  Pour into a baking dish and bake in a preheated 350 degree oven for about 25 – 30 or until golden brown.  SERVE with tortilla chips and celery sticks.



CHORIZO, which is a spicy Mexican pork sausage that is cured but still needs to be cooked; is what gives this dip it’s distinct flavor.  Creamy, somewhat spicy, with bits of sausage and chilies,  makes this dip oh so good!  Great kept warm in a crock pot and served up with corn tortilla chips.  Serve it up during game time and watch this crowd-pleasing dip disappear!


1 lb. Mexican Chorizo sausages, casings removed
2 Tbsp. Vegetable oil
3 tbsp. Flour
2 1/2 – 3 cups whole Milk
1 (8 oz.) pkg. Cream cheese
1 cup Mozzarella or Mexican mozzarella, shredded
1 cup Mexican Cotija cheese, crumbled
1 cup Cheddar cheese
2 tsp. ground Cumin
1/4 – 1/2 tsp. Salt, to taste
1/4 tsp. Accent
2 (4 oz. cans) diced green Chiles

Heat the vegetable oil in a large skillet. Remove the Chorizo from its casing, crumble and fry them until completely cooked. Remove the Chorizo onto a paper towel to drain. Pour off all but 1 tablespoon  of grease.

NOTE:  Ground breakfast sausage or seasoned ground beef can also be an alternative for the Chorizo.  Just adjust your seasonings accordingly by adding some chili powder, paprika, and some garlic, all to taste.










Add the flour and stir to combine with the grease, stirring often over MEDIUM heat.










Slowly pour 2 cups of the milk in to the flour and whisk until combined. The mixture will start to thicken slightly. Add the cheeses, Cumin, salt, and Accent. Stir to combine and melt the cheese.




























If the mixture is still too thick for your liking, add more milk and stir to combine well, until you’ve reached your desired consistency.  Add the cans of diced green chilies and return the cooked Chorizo. Stir to combine well.  Give it a taste and adjust the seasonings, where needed.  Continue stirring until all the cheese has melted and the dip has come up to a slight boil.  SERVE immediately with your favorite or you can keep it in a small crock pot on the WARM setting.  Serve with tortilla chips.

NOTE: If you plan on serving this with tortilla chips, allow for the salt that is also on the chips, otherwise it could become too salty.



Game Day Beef Ball

Not sure where exactly I acquired this recipe from but it has been a favorite for years…..this is actually best when made a day ahead, but if you can’t wait, it’s still delicious!  Give this a try, I’m sure it’ll become a favorite too!
beef ball1

3 (8 oz. pkgs.) Cream cheese, softened
1 whole bunch Green onions, chopped thinly
1 1/2 tsp. Worcestershire sauce
1/2 tsp. Garlic powder
1 tsp. Accent seasoning
2 pkgs. Buddig Beef OR Armour’s Dried Beef, Chopped

OK, so unless you want to build some bicep muscles, combine the 3 packages of softened cream cheese into a bowl and using a heavy duty mixer, cream them together until SMOOTH. Add the rest of the ingredients, leaving aside about 1/2 cup chopped beef for garnish.
beef ball2







Once everything is mixed; tear a sheet of plastic wrap and place the mixture into the center of plastic wrap and bring all the edges of plastic together, forming a ball.  Seal and place into refrigerator for at least 3 hours OR overnight!  This is best made a day ahead, but 3 hours is sufficient.

beef ball3










When ready to serve, place the beef ball with open side facing down on platter and peel the plastic wrap away.  Take the reserved 1/2 cup chopped beef and sprinkle it all over the ball, pressing it into the ball to adhere.   Serve with your favorite crackers, I like them with Ritz crackers and Wheat thins.  ENJOY!  GOOO NINERS!

Here is the beef I used:



Baba Ghanoush, My Way…..

Sorry folks! It’s been a while since my last post, been so busy with work, my garden, and everyday life…..anyways, here’s another one for you!  BABA GANOUSH!  It’s not your typical or traditional recipe but it’s still yummy, served up with Pita bread chips, crackers, veggies, or anything else you’d like.

With my abundance of eggplant growing from the garden, I’m trying to find more ways than just stir frying them.  So please give my recipe a try, and remember to rate, post pictures or comment on it.  HAPPY COOKING!

Black Beauty eggplant, growing in abundance....

Black Beauty eggplant, growing in abundance….

1 large eggplant

2 lemons, squeezed for juice

1/4 cup Tahini paste

2 – 3 fresh garlic cloves, finely minced

1/2 cup Plain Greek yogurt OR Hellman’s mayonnaise

Salt, to taste

1 tbsp. fresh Parsley, chopped finely

Garnish:  Chopped green onions or chive; Toasted Sesame seeds, Extra Virgin Olive

First preheat your oven to 400 degrees.   Using a fork or knife, pierce the eggplant all over, this allows steam to escape.  Place a cookie sheet on the rack just right below where you’ll be cooking the eggplant.  Lay the eggplant right ON the oven rack and bake it for 50 – 60 minutes, or until softened completely though.

After the eggplant has roasted, place it into ziploc bags to allow for easy peeling. The trapped steam helps  in easy peeling.  Remove most of the seeds inside as well.  Place the peeled eggplant in a strainer for about 15 minutes and allow for the excess liquid to drain off.  Place the eggplants on a cutting board and using a knife, chop it finely; continue doing this until it’s the texture you’d like.

Roasting eggplant right on oven rack.....

Roasting eggplant right on oven rack…..

Place the eggplant into a bowl, add the rest of the ingredients and taste for flavor.  Add accordingly.  Cover and place into the refrigerator for a minimum of 3 hours, before serving.  Just before serving, garnish with chopped green onions or chives, sprinkle with roasted sesame seeds, and drizzle with extra virgin olive oil.

Serve with your favorite pita bread or chips; crackers, vegetable tray, or whatever else you’d like.

NOTE:  You can also use a food processor for a smoother consistency.  Either way, it’s gonna be yummy!

Baba Ganoush, my way....

Baba Ganoush, my way….

Chamorro Fina’denne (All-purpose Sauce)

This is another MUST at all Chamorro fiestas, barbeques, and table!  A versatile sauce that can be doused on Chamorro barbequed ribs and chicken, and on rice.  Chamorros use this like Americans use tomato ketchup; ON EVERYTHING!! 😉

Served here with chopped jalapenos and grape tomatoes

Served here with chopped jalapenos and grape tomatoes

1/4 cup White vinegar OR FRESH lemon juice
1/2 cup Soy sauce, Kikkoman brand
1/2 cup Onion, diced
1/2 cup Green onion, sliced
2 habanero peppers OR 2 – 3 jalapeno peppers, optional

In a medium sized bowl, combine the vinegar/lemon juice, soy sauce, and both onions. Chop the peppers and add to the sauce. If using the roasted jalapenos, roast over the stove top just until somewhat charred. Run under cold water and scrape away blackened areas. Chop and add to sauce. Serve!

To store, cover and place in the refrigerator or a jar for later use. The more it sits, the more flavorful it becomes.

  1. Variation: You can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice.
  2. Variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation.  I love it this way with fried pork chops and white rice, YUMMM!
  3. Roast the jalapeno peppers on the open flame of your gas stove OR in a hot skillet, char them a bit.  Run under running cold water to remove the blackened skin, chop, and add to the fina’denne sauce.
  4. Your only limited by your imagination! 😉

Here’s another way to serve it up……

Roma tomatoes, white vinegar, soy sauce, chopped onions, green onions, and roasted serrano peppers, make this fina'denne.....

Roma tomatoes, white vinegar, soy sauce, chopped onions, green onions, and roasted serrano peppers, make this fina’denne…..

In a pinch, Pepper Jelly Spread

Ever been in a pinch to serve something for those unexpected guests?  I ALWAYS have cream cheese on hand and a jar of pepper jelly.  This is so simple yet so yummy!!

1 (8 oz.) package cream cheese, softened
2/3 cup or more jalapeno jelly (any pepper jelly of your choice)
Favorite Crackers

Open the brick of cream cheese and place it on a decorative plate.

Spread the jelly evenly over the top. Serve with a small knife for spreading. Use a hearty cracker that will not break easily.