Edamame Hummus

Serves: 4-6 people
Cooking Time: 45 minutes

Ingredients:
1 Bag, 16 Ounces Frozen Shelled Edamame, Defrosted
4 Ounces Cream Cheese
¼ Cup Tahini Paste
10 Whole Peeled Cloves Garlic
¼ Cup Olive Oil
1 Tablespoon Salt
½ Tablespoon White Pepper

Directions:
Preheat oven to 350 degrees. Place peeled garlic cloves and olive oil to a small roasting pan and cover with tin foil, roast for 20 min. Once they are soft and golden brown remove the pan from the oven and let contents cool down to room temperature. Pour garlic and oil into a food processor along with cream cheese, tahini paste, salt and pepper. Puree until smooth. Serve with your favorite vegetables, crackers or homemade Pita Chips.

Edamame Hummus Recipe

View Other Hawaii Personal Chef Ryan’s Coverts Recipes Featured in KTA

Berries & Basil Simple Syrup

Serves: 4-6 people
Cooking Time:
20 minutes

Ingredients:
4 cups Fresh Seasonal Berries (i.e. Blueberries, Raspberries, Strawberries, or Blackberries)
1 cup White Cane Sugar
5 Large Basil Leaves
1 cup Tap Water

Directions:
In a sauce pan combined water and sugar on high heat. Bring the contents to boil and simmer until the sugar is dissolved, about 3-5 minutes. Remove from heat and add stir in basil leaves. Set aside and let cool completely. Wash and clean the berries and place them into a glass or bowl. Pour a little basil syrup over berries and serve alone or with lemon sorbet.

Berrys & Basil Simple Syrup Recipe

Ginger Braised Pineapple

Serves: 4-6 people
Cooking Time: 1.5 hours

Ingredients:
1 Ripe Fresh Pineapple
1 Vanilla Bean (Or Substitute with 1 Table Spoon Vanilla Extract)
1 Bottle of Sweet Riesling (Or Substitute with Apple Juice)
2 Table Spoons Fresh Ginger (pealed and diced)
½ Cup Brown Sugar
2 Cups Tap Water
¼ Teaspoon Ground Cinnamon

Directions:
Peal pineapple, remove core and cut into 6-8 rings. Place all ingredients including pineapple into a stockpot. Cover the pot and simmer on medium heat for 1 hour or until pineapple is tender. Remove pineapple rings from the liquid. Best served warm with favorite ice cream, frozen yogurt or sorbet.

Trying to watch your weight? Substitute ice cream with fresh seasonal berries!

Braised Pineapple Recipe

Chilled Cantaloupe Soup

Serves: 4-6 People
Drink Paring: Pinot Grigio
Cooking Time: 30 minutes

Ingredients
1 Whole Cantaloupe
2 Lemons
1 Small Japanese Cucumber
¼ Cup Tap Water (Or Substitute with Milk or Cream)
¼ Teaspoon Salt
¼ Teaspoon Pepper
Mint for Garnish

Directions:
Peal and cube cantaloupe into small pieces and set aside in a bowl. Zest one lemon and set aside. Now juice both lemons and place into a blender along with the water (or milk/cream for a creamier option). Add a few pieces of cantaloupe to water at a time into the blender and puree until smooth. Peal, de-seed and dice the cucumber into small pieces. Pour the soup into bowl, add cucumber and lemon zest to the soup. Set aside and let chill in the refrigerator. Garnish with mint. Serve as appetizer or light refreshing summer lunch.

Cantaloupe Soup Recipe

Grilled Sweet Chili Chicken Wings

Servers: 4 to 6 people
Cooking Time: 2 Hour

Ingredients
3 pounds Chicken Wings
Marinade

3 Tablespoons Garlic
3 Tablespoons Ginger
2 Tablespoons Tum Yum Paste (optional)
5-ounce Kikkoman Tempura Sauce
12-ounce bottle of Mae Ploy Sweet Chili Sauce
2 Tablespoons Fish Sauce
1 Bunch Cilantro

Directions
Place all marinade ingredients into a blender and blend until smooth. In a large bowl or pan evenly incorporate half of the marinade over the chicken wings and mix well. Reserve the remaining marinade for later. Place the marinated wings back in refrigerator for one hour. For best tasting wings marinate over night. Preheat the grill to medium-high heat. Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to get a squirt bottle and fill it with water (or glass of water ready) just in case. If you see a flare-up, just squirt it down with a little water so it doesn’t char the wings. A squirt bottle is the favorite tool of many grillers I know! Pick up a cheap one at the supermarket if you don’t have one already, it’s the cheapest and most important tool you can have near the grill for these more fatty meats.

Grill over medium high heat until crisp and lightly charred about 20 minutes. While grilling preheat oven to 400 degrees, Once you achieved a nice grill marks, place wings in a oven safe dish and pour remaining marinade over wings and place in oven to cook for another 20 minutes or until well cooked. Serve with your favorite side dishes such as brown rice or potato salad.

Easy Apple & Mango Crisps

Servers: 12 (6 ounce) individual Crisp or large 13 x 9 x 2 Baking Dish
Cooking Time: 1.5 hours

Filling Ingredients
4 large granny smith apples, medium size dice
2 large ripe mango, medium size dice
1 lemon zest and juiced
1-teaspoon cinnamon
½ teaspoon kosher salt
½ cup white granulated sugar
3 tablespoons Grand Marnier (optional)
1-tablespoon pure vanilla extract
3 tablespoons corn starch
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2-cup butter, melted
1-tablespoon pure vanilla extract

Directions
Preheat oven to 300° degrees. Peel, core and dice the apples and mangoes. In a large bowl place diced apples and Mangos along with the remaining filling ingredients and toss together. Spray bottom and sides of desired baking dish or individual ramekins with cooking spray. Arrange the fruit mixture evenly in the baking dish or ramekins and set aside. To prepare the topping add oatmeal cookie mix, melted butter and vanilla to a medium size bowl and mix together until crumbly. Sprinkle the topping evenly over fruit filling and bake for 30 to 40 minutes or until topping is golden brown. If you notice during the cooking process that the topping is getting to dark, cover with tin foil and place back in the oven. Serve warm or at room temperature with a favorite ice cream. For a lighter approach try serving with low fat frozen yogurt or non-fat Greek yogurt.

Food for thought: Did you know that ½ Teaspoon of Cinnamon equals the same amount of antioxidants in ¼ cup of Blueberries.

Easy Apple Pie

Roasted Kabocha Squash Soup

Serves: 6-8 people
Cooking Time: 1 hour

Ingredients:
1 medium to large size Kabocha Squash
1 large sweet white onion
3 cloves garlic, minced
2 tablespoons olive oil
1 14-ounce can unsweetened coconut milk (can substitute with light coconut milk)
3 cups low sodium chicken stock
1-teaspoon kosher salt
¼ teaspoon white pepper
1 kiffir lime leaf minced finely (optional)
Bag Mounds Coconut flakes (optional)

Directions:
Preheat oven to 400 degrees
Cut Kabocha squash in half, scoop out seeds and stringy insides. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, approximately 35 to 40 minutes. While kabocha is baking, caramelize onions in a pan with olive oil. Once the onions are soften and lightly caramelized, add minced garlic to pan and cook for 3 minutes. When the squash is cool enough to handle, scoop it out of its skin and place in a food processor or blender along with the cooked onions and garlic, coconut milk, stock, salt, and pepper and process until smooth. Place blended soup into saucepot with the minced Kiffir lime leafs and reheat to desired temperature. Serve with your favorite bread. To add some pizzazz to your next holiday party try adding some toasted coconut flakes to the rim of the soup. Follow coconut-toasting instructions on side of the Mounds bag and add water or lime to rim of bowl to get flakes to stick.

Tip: If the soup is too thick, add additional stock until it reaches the consistency you desire. This dish is sure to make you a top chef his holiday!

Kabocha Squash Soup

Smoked Salmon Frittata

Serves: 4-6 people
Total Time: 25-30 minutes
Drink Paring: Covert Bellini

Ingredients:
12 Large Eggs, Whites Only (3 eggs per person)
6oz Smoked Salmon
1 large Vine Ripened Tomato, Diced
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style Five-Cheese Blend
2 Tablespoons Cappers
2 Tablespoons Fresh Dill, Chopped (optional)
Pinch of Salt and Black Pepper
Pan Spray

Directions:
Spray a 12-inch non-stick skillet pan with cooking spray. Heat pan over medium heat. Separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for :30 seconds or until foamy. Pour egg whites into skillet and cook for 2 to 4 minutes or until egg has set and looks firm. Now layer smoked salmon evenly over eggs, followed by diced tomatoes, red onions, cheese and cappers. Cover the pan with lid and cook about 5 min without stirring or flipping eggs until the whites are set (light brown on the bottom) and cheese is melted. To complete the dish add fresh dill to the top and divide the frittata among plates. Serve with toasted English muffin or favorite toast.

Smoked Salmon Fritata recipe

Avocado & Alaskan King Crab Salad

Serves: 4 people
Wine Paring: Point Grigio

Ingredients

1 ½ Pound Alaskan King Crab
1 Medium Size Ripe Mango, Small Dice
1 Clove Garlic, Finley Chopped
3 Tablespoons Olive Oil
1 Lemon, Zest and Juice
2 Ripe Hass Avocado
Salt and Fresh Ground Pepper to taste

Directions

Remove crab meat from shells, cut into bite size pieces, and place in a bowl set aside. Peal off the skin of the mango and cut into small dice, place in a bowl and set aside. Meanwhile place a sauté pan over medium heat, add olive oil and garlic, cook for 1 to 2 minutes or until the garlic is golden brown. Add crab meat, lemon juice and lemon zest to the garlic mixture and toss together, reheating crab meat for 2 minutes.  Cut the avocados in half-length wise, remove the seeds and peel off the skin, then cut strait down into thin slices and place avocados onto plates. Season avocados with salt and pepper and place crab meat mixture over avocados. Garnish with diced Mangos on top of Crab meat- serve immediately.

crab and avocado salad