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.
Friday, August 16, 2013
Ranch Chicken Rice Casserole (Mom Simon's)
Super easy. A great way to use leftover chicken and rice, and it's microwavable.
Ranch Chicken Rice Casserole
from Mom Simon
Ingredients:
-2 chicken breasts cooked and chopped small (or leftover rotisserie chicken or other precooked chicken)
-1/2 c. chopped celery
-1/4 c. chopped onion
-3 c. cooked rice
-1/2 c. ranch dressing
-1/2 c. sour cream (light is fine)
-1/2 c. grated cheese
-2 TBSP fresh lemon juice (optional)
Mix all the above ingredients together in a glass baking dish. Microwave until it is hot and the cheese is bubbly ( or bake at 350 degrees for 20-25 minutes, but I prefer the microwave way because the rice does not dry out like it will in the oven).
Ranch Chicken Rice Casserole
from Mom Simon
Ingredients:
-2 chicken breasts cooked and chopped small (or leftover rotisserie chicken or other precooked chicken)
-1/2 c. chopped celery
-1/4 c. chopped onion
-3 c. cooked rice
-1/2 c. ranch dressing
-1/2 c. sour cream (light is fine)
-1/2 c. grated cheese
-2 TBSP fresh lemon juice (optional)
Mix all the above ingredients together in a glass baking dish. Microwave until it is hot and the cheese is bubbly ( or bake at 350 degrees for 20-25 minutes, but I prefer the microwave way because the rice does not dry out like it will in the oven).
Easy Sweet and Sour Catalina Chicken
Love this one and it's so easy and quick.
Easy Catalina Chicken
Adapted by Our Best Bites
1 cup Apricot or Apricot-Pineapple Jam (Peach is yummy too)
1 cup Catalina Salad Dressing (Russian works too)
1/2 teaspoon apple cider vinegar
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders, whatever)*
olive oil
*The amount of chicken you use is very flexible. If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
Preheat oven to 350 degrees. Heat a large oven proof skillet or dutch oven to medium-high heat on the stove top. If you don’t have an oven proof one, you can use any skillet and just transfer your chicken to a baking dish after searing.
While pan is heating, place jam, Catalina dressing, cider vinegar, and 1/2 of the onion soup packet (just eyeball it) in a bowl and stir to combine. Set sauce aside. Sprinkle remaining onion soup mix onto chicken pieces and pat on all sides with clean hands.
Drizzle olive oil into hot pan to coat bottom of pan. Place chicken pieces in and cook without moving for 2 minutes. Flip chicken to other side and cook for 2 more minutes. Pour sauce over chicken and spread out evenly over chicken pieces.
Place pan in oven, uncovered and cook until chicken registers 165 on a meat thermometer. Different parts of the chicken will vary in time so gauge according to what you are using. boneless skinless breasts usually take about 20-30 minutes.
Remove from oven and let cool at least 10 minutes. Serve chicken and sauce over hot white rice. Serving size varies according to how much chicken you make, but serves a bunch!
Easy Catalina Chicken
Adapted by Our Best Bites
1 cup Apricot or Apricot-Pineapple Jam (Peach is yummy too)
1 cup Catalina Salad Dressing (Russian works too)
1/2 teaspoon apple cider vinegar
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders, whatever)*
olive oil
*The amount of chicken you use is very flexible. If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
Preheat oven to 350 degrees. Heat a large oven proof skillet or dutch oven to medium-high heat on the stove top. If you don’t have an oven proof one, you can use any skillet and just transfer your chicken to a baking dish after searing.
While pan is heating, place jam, Catalina dressing, cider vinegar, and 1/2 of the onion soup packet (just eyeball it) in a bowl and stir to combine. Set sauce aside. Sprinkle remaining onion soup mix onto chicken pieces and pat on all sides with clean hands.
Drizzle olive oil into hot pan to coat bottom of pan. Place chicken pieces in and cook without moving for 2 minutes. Flip chicken to other side and cook for 2 more minutes. Pour sauce over chicken and spread out evenly over chicken pieces.
Place pan in oven, uncovered and cook until chicken registers 165 on a meat thermometer. Different parts of the chicken will vary in time so gauge according to what you are using. boneless skinless breasts usually take about 20-30 minutes.
Remove from oven and let cool at least 10 minutes. Serve chicken and sauce over hot white rice. Serving size varies according to how much chicken you make, but serves a bunch!
Saturday, April 20, 2013
Cinnamon Crescents
I made these for the first time this morning for breakfast and they were so yummy. Just sweet enough, but not overly sweet at all. Evin loved them too. It is a lightened version of a favorite bakery treat. It really was a delightful breakfast served with hard boiled eggs, fruit (apples and pears), and a cup of milk. And it was very easy.
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Friday, January 25, 2013
Chocolate Raspberry Cheesecake
This was delicious and soooooooooooooo super easy. I made it for Brent's birthday this year and it was a hit. The recipe is from Keebler.
Chocolate Raspberry Cheesecake
from: Keebler
Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust
Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.
2. Add egg, lemon juice and vanilla, mixing until just combined.
3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.
4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
5. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Chocolate Raspberry Cheesecake
from: Keebler
Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust
Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.
2. Add egg, lemon juice and vanilla, mixing until just combined.
3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.
4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
5. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Thursday, January 24, 2013
Chocolate Chip Cookies (71 Toes)
I got this recipe from the blog, 71 toes. So delicious. It is my favorite chocolate chip cookie recipe so far, but I'm still on the hunt for THE perfect recipe. This one is great. But, it makes a TON. (bake what you want then scoop the rest on the pan and instead of baking them, freeze them. When frozen, transfer to a freezer bag. When you want some cookies, pull out what you want, let sit at room temperature for 15 minutes, then bake as directed.)
Rita's Chocolate Chip Cookies (from 71 Toes)
2 c. butter flavored Crisco
1 c. butter
6 eggs
2 3/4 c sugar
2 3/4 c. dark brown sugar
1 Tbsp. salt
1 Tbsp. baking soda
3 Tbsp. vanilla
1 1/2 tsp. baking powder
Mix well and add 8 cups flour, then 3 cups chocolate chips. Bake at 350 for 8-10 minutes. Makes a ton.
Rita's Chocolate Chip Cookies (from 71 Toes)
2 c. butter flavored Crisco
1 c. butter
6 eggs
2 3/4 c sugar
2 3/4 c. dark brown sugar
1 Tbsp. salt
1 Tbsp. baking soda
3 Tbsp. vanilla
1 1/2 tsp. baking powder
Mix well and add 8 cups flour, then 3 cups chocolate chips. Bake at 350 for 8-10 minutes. Makes a ton.
Chocolate Chip Coconut Oat Cookies
LOVE these. They don't have a strong coconutty flavor, just a great texture from the coconut. It is from The Enlightened Homemaker.
Chocolate chip coconut oat cookies
1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
2 cups oatmeal
1 cup unsweetened coconut
2 cups chocolate chips
Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix until all incorporated. Add in chocolate chips and stir. Bake at 350 for 8-10 minutes. (or eat the dough straight)
Chocolate chip coconut oat cookies
1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
2 cups oatmeal
1 cup unsweetened coconut
2 cups chocolate chips
Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix until all incorporated. Add in chocolate chips and stir. Bake at 350 for 8-10 minutes. (or eat the dough straight)
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