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The Recipe Pirate, Kekaha, HI (2026)

04/11/2025

Cheesy Garlic Butter Mushroom Stuffed Chicken that’s sure to impress! 🍽️🌿

- Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish

Directions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the chopped mushrooms, thyme, parsley, salt, and pepper. Cook until mushrooms are browned and any moisture has evaporated, about 5-7 minutes.
4. In a bowl, mix the cooked mushrooms with cream cheese and mozzarella cheese until well combined.
5. Carefully cut a pocket into each chicken breast and stuff it with the mushroom cheese mixture.
6. Place the stuffed chicken breasts in a greased baking dish and sprinkle with grated Parmesan cheese.
7. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
8. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings

02/11/2025

Slow Cooker Salisbury Steak Meatballs
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 large egg
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 cups beef broth
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons olive oil
1/2 cup heavy cream
Directions:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Shape the mixture into 12 meatballs and set aside.
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, turning them until they are browned on all sides. Transfer the meatballs to the slow cooker.
In the same skillet, add beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Pour the broth over the meatballs in the slow cooker.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, then add heavy cream. Stir well and let cook for an additional 20 minutes to thicken the gravy.
Serve the meatballs with mashed potatoes or over rice, smothered in the savory gravy.

02/01/2025

Oyster Sauce Beef & onion STIR-FRY

Ingredients:
1 lb beef sirloin, thinly sliced
1 large onion, sliced
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 teaspoon Sweetener
1/2 cup water or beef broth
2 green onions, chopped (for garnish)

Instructions:
Marinate the Beef:
In a bowl, mix the thinly sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let it marinate for at least 15 minutes.

Prepare the Sauce:
In a small bowl, combine the oyster sauce, remaining soy sauce, hoisin sauce, & sweetener. Add 1/2 cup of water or beef broth and mix well. Set aside.

Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until it is just cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.

Cook the Onions:
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onions and stir-fry until they start to soften, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.

Combine and Serve:
Return the beef to the skillet. Pour in the sauce mixture and stir-fry everything together until the beef and onions are well coated and the sauce has thickened, about 2-3 minutes.
Garnish with chopped green onions.
Serve your oyster sauce beef and onion stir-fry with rice.

12/31/2024

"Simple BEEF Mechado "
Ingredients:
• 1 kilogram beef chunks
• ⅓ cup soy sauce
• ½ sliced lemon (juice)
• ground black pepper

• 5 cloves garlic
• 1 medium onion
• 2 carrot
• 2 medium potatoes
• 1 large green bell pepper

• cooking oil
• 180g tomato sauce
• 1 pc beef broth cube
• thai chili
• 4 pcs bay leaves
• water

Methods:
In a bowl combine the beef, soy sauce, lemon and pepper. Mix well and marinate for 1 hour.

Put oil in the pan, saute the garlic and onion until fragrant. Add the marinated beef, saute for a minute.
Add bay leaves and marinade sauce, stir. Cover and cook for 20 minutes, stir occasionally.

Add tomato sauce, stir to combine. Add 2 cups water, beef cubes and chili, stir. Cover and cook for 40 minutes - 1 hour or until tender. (add water if needed). Add the carrot, potato and cook are soft. Then add the bell peppers and cook for a few minutes until the sauce thickens.

12/31/2024

Stir fried veggies in white sauce

Recipe👇
1 lb shrimp, peeled and deveined
1 tsp cornstarch
1/2 tsp kosher salt
1/8 tsp black pepper

Vegetables
3 cups cabbage, cut into 2-3 inch pieces
1 head of broccoli, cut into bite sized pieces
2 small carrots, peeled and cut into 1/8 inch pieces
1 cup snow peas
1 small red bell pepper, sliced
5 garlic cloves, finely minced
1/2 tsp ginger, grated or finely minced

Sauce
1 1/2 cup low sodium chicken broth
2 tbsp shaoxing wine or mirin
1 tsp kosher salt
1 tsp sugar
1 tsp chicken bouillon

Slurry
1 tbsp cornstarch
2 tbsp water
Cooking oil, I use avocado
Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

12/30/2024

Red Braised Pork Belly

Ingredients:

1.5 lbs pork belly, skin on, cut into 1-inch cubes
2 tbsp cooking oil
2 tbsp ginger, sliced
3 cloves garlic, minced
2 tbsp rock sugar
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 star anise
1 cinnamon stick
2 cups water
1 tsp salt
Green onions for garnish

Instructions:

1. Blanch the pork belly:
In a pot of boiling water, add the pork belly cubes. Boil for 5 minutes, then drain and rinse under cold water.

2. Sear the pork belly:
Heat the oil in a large pot or wok over medium-high heat. Add the pork belly and cook until browned on all sides.

3. Add aromatics:
Push the pork belly to the side and add the ginger and garlic. Cook until fragrant, about 30 seconds.

4. Caramelize the sugar:
Add the rock sugar and cook until it melts and turns a golden brown color.

5. Add seasonings:
Stir in the light soy sauce, dark soy sauce, Shaoxing wine, star anise, and cinnamon stick.

6. Braise the pork belly:
Pour in the water, bring to a boil, then reduce heat to a simmer. Cover and cook for 1-1.5 hours, or until the pork belly is tender.

7. Reduce the sauce:
Remove the lid and increase the heat to high. Cook until the sauce thickens and becomes syrupy.

8. Serve:
Garnish with green onions and serve with rice.

12/28/2024

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce.

The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika.
CourseMain Course
CuisineAmerican, Italian
Keywordcreamy shrimp pasta, shrimp mushroom pasta
Prep Time15minutes minutes
Cook Time15minutes minutes
Total Time30minutes minutes
Servings4 servings
Calories571kcal

Ingredients
8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
½ cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
3 garlic cloves minced
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
8 oz mushrooms thinly sliced
1 cup half and half
½ cup Parmesan cheese shredded
½ cup Mozzarella cheese shredded

Instructions
Cook pasta
Cook pasta according to package instructions. Drain. Reserve some of the pasta water.
How to cook shrimp
Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.
Cook on one side for about 1 minute until pink, on medium-high heat.
Flip the shrimp to the other side. Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides.

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

How to cook mushrooms
To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary.
Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make creamy sauce
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half. Bring to boil.
Add half the cheese (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
Gradually start adding the remaining cheese (½ cup), while stirring. Do not add all of the remaining ½ cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese.
Remove from heat. Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce. Reheat on medium heat. Stir well.
If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.
Season with more salt and add more crushed red pepper flakes and basil, if desired.

12/27/2024

PORK ADOBO

Ingredients:

2 lbs pork belly
2 tablespoons garlic
5 dried bay leaves
4 tablespoons vinegar
1/2 cup soy sauce
1 tablespoons peppercorn
2 cups water

Instructions

Combine the pork belly soy sauce and garlic then marinade for at least 1 hour
Heat the pot and put in the marinated pork belly then cook for a few minutes
Pour remaining marinade including garlic.
Add water, whole pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour 1 tablespoons peppercorn, 2 cups water, 5 dried bay leaves
Put in the vinegar and simmer for 12 to 15 minutes.

12/22/2024

Chinese-style Braised Pork Knuckle:

Ingredients:

2 pork knuckles, cleaned and cut into pieces
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 cup soy sauce
1/2 cup brown sugar
1 cup water
1 star anise
1 cinnamon stick
2 dried bay leaves
Green onions for garnish

Instructions:

In a large pot or Dutch oven, heat oil over medium heat.
Brown the pork knuckles on all sides.

Add garlic and ginger, and cook for 1 minute more.

Add soy sauce, brown sugar, water, star anise, cinnamon stick, and bay leaves.

Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until pork is tender.

Remove pork from the pot and set aside.

Reduce the sauce over medium heat until thickened.

Pour the sauce over the pork knuckles and garnish with green onions.

Serve with rice.

12/20/2024

Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:

8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:

Cook the Chicken:
Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.

Add Garlic and Lemon:
Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together and let it cook for another 1-2 minutes to soak up those bright flavors. Remove from heat and set aside.

Cook the Pasta:
While the chicken rests, cook the linguine according to the package instructions until al dente. Be sure to save about 1/4 cup of pasta water before draining.

Make the Parmesan Sauce:
In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, blending until smooth. Gradually whisk in the Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.

Combine and Serve:
Add the cooked linguine to the skillet and toss to coat the pasta in the creamy Parmesan sauce. If the sauce needs thinning, add a splash of the reserved pasta water. Serve the pasta on plates, top with the lemony chicken, and garnish with fresh parsley and extra Parmesan.

Enjoy this creamy, flavorful dish!

11/29/2024

Hawaiian style ribs in LA.

11/28/2024

Wonton Noodle Soup

Recipe👇
4 cups low sodium chicken broth
1 inch piece ginger, sliced
5 cloves garlic, smashed
2 scallions, greens chopped and white parts cut to 3” pieces
3/4 tsp white pepper
1 tbsp soy sauce
1 tbsp Shaoxing wine
1/2 tsp sesame oil
6 oz fresh egg noodles
8 pieces wontons or more (fresh or frozen)
1 bunch bok choy
Chili oil (optional)

Directions:
In a small saucepan, combine chicken broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.

In a large pot of boiling water, cook your fresh noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.

Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.

Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil.

The Recipe Pirate

04/11/2025

02/11/2025

02/01/2025

12/31/2024

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