I first had this at my sister in law's house and I loved it. I love the alternative to using a cream o' something soup, because I am not a big fan of canned cream o' something soup taste, but I BIG fan of the ease of using a can of cream o' something.
Hawaiian Haystacks: Chicken Sauce Reinvented
YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)
From: Mel's Kitchen Cafe
INGREDIENTS
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
Recipe Source: Mel's Kitchen Cafe
**Kat's Note: The order that I LOVE for my hawaiin haystack is: rice, chow mein noodles, chicken gravy, tomatoes, celery, green pepper, green onion, pineapple, cheese,a little more chicken gravy, almonds and coconut. So yummy.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Friday, August 16, 2013
Tuesday, September 25, 2012
Sweet and Sour Chicken Stir-Fry
This is the best Sweet and Sour Chicken that I have made so far. I really liked it.
Sweet and Sour Chicken Stir-Fry
Recipe by ourbestbites.com
Ingredients
1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)
Sweet and Sour Chicken Stir-Fry
Recipe by ourbestbites.com
Ingredients
1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)
Monday, August 20, 2012
Taco Sundaes
I think these could also be known as Mexican Haystacks. I got it from the cookbook Set For Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland. It is another great recipe for feeding a crowd and it is quite delicious.
Ingredients: 1 lb. extra-lean ground beef, 1 1 1/4 oz. package of taco seasoning mix (I usually use the lower sodium type), 1/2 c. water, 4 cups cooked kidney, pinto or red beans (2 cans drained), 1 c. raw brown rice, steamed ( I usually use white, and I just cook it normal), 1 17oz. can whole kernel corn drained and heated, 1 head lettuce chopped ( I use green or red leaf torn), 4-6 tomatoes chopped, 1 small can sliced olives drained, 1 c. finely grated cheese, salsa, sour cream, ranch dressing, tortillla chips crushed.
Brown beef and drain. Add taco seasoning, water, and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese, salsa, dressing. Add tortilla chips as the topping for the sundae. Yield 10 servings.
*It can be gluten free if the taco seasoning does not have a gluten product in it (i.e. flour). It varies with brands so double check before serving to a person on a gluten free diet.
Ingredients: 1 lb. extra-lean ground beef, 1 1 1/4 oz. package of taco seasoning mix (I usually use the lower sodium type), 1/2 c. water, 4 cups cooked kidney, pinto or red beans (2 cans drained), 1 c. raw brown rice, steamed ( I usually use white, and I just cook it normal), 1 17oz. can whole kernel corn drained and heated, 1 head lettuce chopped ( I use green or red leaf torn), 4-6 tomatoes chopped, 1 small can sliced olives drained, 1 c. finely grated cheese, salsa, sour cream, ranch dressing, tortillla chips crushed.
Brown beef and drain. Add taco seasoning, water, and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese, salsa, dressing. Add tortilla chips as the topping for the sundae. Yield 10 servings.
*It can be gluten free if the taco seasoning does not have a gluten product in it (i.e. flour). It varies with brands so double check before serving to a person on a gluten free diet.
Friday, August 17, 2012
Garden Fresh Casserole
I love to eat this stuffed in a whole wheat pita pocket. Mmmmmm so good. It is from Set For Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland.
Garden Fresh Casserole
Serve with whole wheat pita pockets and fruit salad
Ingredients: 1/2 lb. extra-lean ground beef, 1 small onion chopped, 1 green pepper coarsely chopped, 1 beef bouillon cube, 1 c. hot water, 1 1/2 c. cooked brown rice, 2 tomatoes coarsely chopped, and shredded cheese to taste.
Brown ground beef and onion. Drain well. Add green pepper. Dissolve bouillon in water and pour over beef mixture. Simmer 15 minutes. Add rice and tomatoes. Steam 10 minutes. Top with shredded cheese and stuff it in to a whole wheat pita pocket if you want a tasty of Healthy Deliciousness Heaven ( or make it gluten free and skip the pita). Serves 4.
Nutritional Value ( not including cheese or pita pocket)
calories 305
protein 21
fat 7
carbs 40
Garden Fresh Casserole
Serve with whole wheat pita pockets and fruit salad
Ingredients: 1/2 lb. extra-lean ground beef, 1 small onion chopped, 1 green pepper coarsely chopped, 1 beef bouillon cube, 1 c. hot water, 1 1/2 c. cooked brown rice, 2 tomatoes coarsely chopped, and shredded cheese to taste.
Brown ground beef and onion. Drain well. Add green pepper. Dissolve bouillon in water and pour over beef mixture. Simmer 15 minutes. Add rice and tomatoes. Steam 10 minutes. Top with shredded cheese and stuff it in to a whole wheat pita pocket if you want a tasty of Healthy Deliciousness Heaven ( or make it gluten free and skip the pita). Serves 4.
Nutritional Value ( not including cheese or pita pocket)
calories 305
protein 21
fat 7
carbs 40
Monday, August 13, 2012
Chicken and Broccoli
This is from the cookbook Trim and Terrific, Meals on the Move by Holly Clegg. I love the flavor that having the red bell pepper in it adds. And it is a simple stove top recipe.
Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.
In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.
If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72
Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.
In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.
If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72
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