I’m sharing my easy to make Hawaiian Style Sauce recipe, with authentic umami flavor, and the option for extra sweetness and/or spicy-heat. I finally wrote down my simplified classic, because I wanted to share this flavor that my family loves so much. When I make ribs, it’s like a special occasion, and this is the sauce I use!
This is an incredibly flavorful addition to meals prepared the way you love – whether grilling, baking, or sauteing a vegan, pescatarian, or carnivorous meal. This sauce is a naturally vegan recipe, made with honey and soy.
Mili’s blog
2020 view on Mili’s Sweets 10th anniversary
I am finally getting around to share what I was up to last year on this very weekend, when I invited family and friends, San Diego County venues, potential clients, and new and loyal customers alike, to my Mili’s Sweets tasting and anniversary party. In 2019, I was about to walk into my 10th year of doing business as Mili’s Sweets. It felt good to invest in myself and celebrate this special time. I chose the last weekend of September, because I would be actively booking for the new year, and I wanted to dedicate that joy to a beloved fan of my work: my dad.
Tuna with fresh Italian flavor
I’m sharing my mayo-free recipe for making tuna, with fresh Italian flavor. I use ingredients that add texture and bright, fresh flavors for this delicious lunch or snack, to top bread for a classic Italian-style sandwich. If I feel like a low-carb and gluten-free meal, I’ll use this to top a salad or as filling for romaine lettuce wraps.
fresh basil and herb vinaigrette
I love the flavor that fresh basil and herb vinaigrette bring to so many of my favorite foods. It is easy to create a versatile dressing, using a couple handfuls of fresh basil or herbs, and just a few other siimple ingredients. I like to add this freshness to green salads, or pasta dishes. This goodness also brings a garden-fresh dimension onto any Antipasto or charcuterie spread.
making focaccia
We are making focaccia (all the time). Focaccia is my favorite comfort food in the whole wide world. It’s a pan-baked, bread-style of pizza, created with a technique that is a traditional staple from Italy with intense texture, and authentic flavor. Each region of Italy has it’s own flavor and style, and I’m sharing what has been passed down from generation to generation from my mom’s home-country and small town of Tricarico.