Hawaiian Haystacks

Never heard of Hawaiian Haystacks? Its sort of similar to a Chicken-a-la-King dish but better!

   This is my own recipe version of Hawaiian Haystacks using coconut milk and ginger root.
   This dish is a favorite of ours because you can customize your own dish by adding as many or as little toppings as you like. The dish consists of layers; the first being the "haystack"=cooked rice then you add your favorite toppings (suggestions at the end of recipe), the chicken sauce, and last garnish with pineapple and crunchy chow mien noodles.
   *In using fresh ginger, try this trick I learned from Rachel Ray. Break off the root pieces and peel them, place individual pieces on wax paper and wrap tightly securing ends by twisting like candy pieces, place all wrapped pieces in a freezer bag and freeze up to 6 months (don't forget to label the bag and add the date). I do this when I bring home ginger from the store because it is so much easier to cut or grate frozen ginger. Just cut off the frozen piece that you need for your recipe and wrap the rest before it thaws, back in the wax paper and put back into the freezer for next time: Other ideas for using ginger: grate into soups, stir-fry or teas; it's so good for you.
   

Ingredients for Chicken Sauce:
1 Tablespoon of extra virgin olive oil
1 Tablespoon of butter
1 small onion-about 3/4 cup minced
1/2 Tablespoon minced ginger root
2 cloves garlic minced
13.5 oz. can Coconut Milk
1-10 3/4 oz. can Cream of Celery soup
1-10 3/4 oz. can Cream of Chicken soup
1/2 cup chicken stock
1 Tablespoon low-sodium soy sauce
1/2 teaspoon sriracha sauce (hot chili sauce)-add more if you like it spicy.
1 Tablespoon Rice Vinegar
1 small cooked rotisserie chicken; meat removed and chopped into bite size pieces.

 Directions for Chicken Sauce:

1. Heat olive oil and butter in a large pot; add onions and cook until translucent.
2. Add minced ginger and garlic; cook stirring constantly for 1 minute.
3. Add to the pot the coconut milk, cream of celery soup, cream of chicken soup, chicken stock, soy sauce, sriracha sauce and rice vinegar and whisk until smooth. Reduce heat so not to scald the sauce and cook until heated through, stirring occasionally.
4. Stir in the cooked chicken pieces and again cook until heated through, stirring occasionally. 

Serves 6

Assemble haystacks:
Place cooked rice in the middle of plate forming a nest; add suggested toppings (see below), pour Chicken Sauce over the top and garnish with chow mien noodles, pineapple and scallions (see below other suggested garnishes). Add more soy sauce and sriracha on top if you like!

Suggested haystack toppings: to place on top of rice "nest"-no need to heat the toppings. I serve them room temperature. Pouring the hot chicken sauce over the top heats them up.
PEAS
STEAMED BROCCOLI and/or CAULIFLOWER
GRATED CARROT
SLICED CHESTNUTS
SLICED CELERY
SAUTEED MUSHROOMS
COOKED GREEN BEANS

Suggested garnishes: to place on top of chicken sauce.
CHOW MIEN NOODLES
PINEAPPLE TIDBITS
SLICED SCALLIONS
FRENCH'S FRENCH FRIED ONIONS
DRY ROASTED SUNFLOWER SEEDS

No Crunch Potato Salad

   When I was a kid my Mom, for the first time, made the standard potato salad with crunchy things in it like raw onions and relish. My siblings and I didn't like it one bit, too bad because we all love potatoes and boiled eggs, so she made it again with out the crunchy stuff, and we inhaled it! 
    The following recipe is my version of this family favorite summer salad. 

NO CRUNCH POTATO SALAD  

Ingredients:

• 5 large Baking Potatoes-(I prefer baking potatoes because you only have to remove the skin of 5 instead of 10 small/medium potatoes).
• 8 large eggs
• 2 cups Real Mayo like Best Food's or Hellmann's (no Miracle Whip).
• 2 teaspoons mustard
• 1/4 cup milk
• 2 Tablespoons Agave Nectar
• Juice from half a Lemon
• 1/2 Tablespoon Kosher Salt
• Fresh Cracked Pepper
• 1/2 teaspoon Celery Salt
• 1 teaspoon Onion Salt
• Paprika for garnish

Directions:

1. Clean potatoes to remove dirt and place in a large stock pot, cover with cold water and cook on high heat until it comes to a boil, reduce heat to medium high and cook until very tender about 60 minutes. Drain cooked potatoes, put back in pot and run cold water over them to aid the cooling process but make sure that they are cooked enough because the cold water will stop the cooking process. Peel the skins from the potatoes and dice into small bite size pieces placing them in a large mixing bowl. If some of the potato flesh falls apart while cutting them up, even better, you want the combo of potato dice and an almost mashed potato quality that aids in the creamy texture of this no crunch salad. Season potatoes with kosher salt, about 2 generous pinches; gently stir potatoes.
2. Place eggs in medium sauce pan and cover with cold water 1 inch from the top of the eggs, add a generous amount of kosher salt (1 Tablespoon) and 1 teaspoon of vegetable oil to the water, cook on high until it boils, then cover with lid, remove from heat and set timer to 12 minutes. After 12 minutes, add cold water or ice to pot to stop the cooking process and cool the eggs slightly (keep the eggs in the water, do not take eggs out). Once cool enough to handle for peeling, tap the egg all around its side on a hard surface and set back into the water in pot. This helps the water/salt/oil get into the egg and aids in easier peeling. Peel all eggs while frequently dipping back into the water; and set aside in the fridge.
3. Dressing: mix together mayo, mustard, milk, agave nectar and lemon juice, cover and place in refrigerator until ready to use.
4. Mix together in a small bowl the following seasonings: 1/2 Tablespoon Kosher Salt, Fresh Cracked Pepper (I use about 8 turns of my pepper grinder-less or more to your liking), Celery Salt and Onion Salt. Pour mixed seasonings over cut up potatoes and mix well.
5. Reserve 2 eggs for garnish and chop up the remaining 6 eggs and add to the potatoes.
6. Pour the prepared dressing over the potatoes and eggs; stir till combined, then pour into a serving bowl and flatten the top with the back of a large spoon. Slice the 2 reserved eggs into round discs, garnish the top of the salad and then dust the top with paprika.
7. Cover and chill in refrigerator for at least 2-4 hours (the longer it chills and sits the better the flavor).

Serves 10-12  



Crockpot Tortellini Soup with Turkey Sausage and Spinach



Ingredients:

• 32 oz. box of chicken stock
• 2-15 oz. cans of Italian style diced tomatoes
• 1-8oz. block of cream cheese; cut into small chunks.
• 1/8 cup agave nectar (find in the sugar aisle)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian herb seasoning
• 1/8 teaspoon red pepper flakes-omit if your using hot Italian sausage.
• 1 parmesan cheese wedge with rind-need the wedge for two reasons- 1. Shred enough parmesan cheese for garnish. 2. Slice off the rind and reserve to add to the crockpot.
• 1 & 1/4 lb. Ground Italian turkey sausage hot or regular
• 9 oz. package of refrigerated cheese tortellini
• a large handful of ready to eat baby spinach or chopped kale

 

Directions:

1. To a large crockpot add the chicken stock, diced tomatoes, cream cheese chunks, agave nectar, garlic powder, Italian seasoning, red pepper flakes and cheese rind. Cook on low for 5 hours.
2. Meanwhile, brown sausage with a little olive oil in a medium high skillet. With a slotted spoon remove sausage from skillet to a paper toweled plate, let cool and then keep in fridge until the soup base is done.
3. After 5 hours, remove the cheese rind and discard. Add to the soup base the cooked sausage, tortellini and the handful (or as much as you want) of spinach or kale; stir and replace lid and cook for 30- 40 minutes more until the pasta is cooked.

Garnish the soup with parmesan shreds.

 

 



Chicken Lettuce Wraps

     This is my short-cut recipe to Asian Lettuce Wraps.  They are just as good as PF Changs.  This recipe is also great minus the lettuce and just served over sticky rice with all the toppings as well!
     The Sun*Bird seasoning mix has the recipe on the back but I add more mushrooms and chestnuts than what it asks for and it is just as good. The packet makes about 8 lettuce wraps. My recipe is doubled for 16 or more wraps, because we like it as a main course.

What you need:

•  2 packets of Sun*Bird chicken lettuce wraps seasoning mix (Smiths/Kroger grocery stores)
• 1/2 cup water
• 2 Tbsp of Soy Sauce
• 3 tsp of brown or white sugar
• 3 1bs of ground chicken or turkey
• 2 cans (5 oz. each) sliced chestnuts; drained and finely diced.
• 12oz. package of sliced button mushrooms; finely diced or 2-6oz. packages; finely diced.
• 6 green onions; sliced
• 2 large heads of iceberg lettuce
• Cooked white or brown rice
• chopped peanuts
• (opt. carrot shreds and bean sprouts)

Direction:

1. In a large glass bowl, blend together season packets, water, soy sauce and sugar. Add all the other ingredients except for the lettuce and rice. I mix it all together with my hands. Cover and refrigerate for 20 minutes to marinade mixture. 
2. Cut iceberg lettuce heads in half; wash and drain well. Separate whole lettuce leaves.
3. In an oiled large skillet, cook half the marinade mixture at a time on high heat for 1 min. Reduce heat to medium, cook 7 min. stirring occasionally. Remove from heat and keep warm. Cook the other half of the marinade mixture.

Ready to Eat:
        Fill lettuce leaf with cooked rice and meat mixture. Serve topped with chopped peanuts, soy sauce, hot chili sauce and or chinese hot mustard, as desired.  Its also great with carrot shreds and/or bean sprouts.

Chocolate Pistachio Gingerbread Cookies



Chocolate Pistachio Gingerbread Cookies......

....or as I like to call them-"Muddy Gingerbread Mittens, Canes and Overalls.  I don't like to bake, but I love to decorate! So if you have a great gingerbread cookie recipe by all means use it, I use ready made gingerbread cookie dough by Pillsbury.

Ingredients:
gingerbread cookie dough-(30 oz. size ready made roll like Pillsbury)
all purpose flour
rolling pin
large cookie cutters
semi-sweet chocolate chips
chopped pistachios

Directions:

1. Keep dough in refrigerator till ready to roll out.
2. Preheat oven to 350 degrees.
3. Sprinkle counter with flour. Cut gingerbread cookie dough-roll in half and put other half in a Ziploc baggie or plastic wrap and place back into fridge to keep cold.
4. Form dough half into a ball and then flatten with hand on top of floured surface, with a floured rolling pin roll out dough until its 1/4 inch thick. Cut out shapes with cookie cutters and place on an ungreased cooking sheet, place pan into fridge or freezer until the cookie shapes are cold and firm (cold dough will hold its shape better when cooking then room temperature.
5. Cook in the middle of your oven for 11 minutes (adjust the time according to the type of oven you have and if you prefer soft or crunchy cookies).  I like my gingerbread cookies firm but soft, you don't want them to fall apart when you decorate them.
6. When the desired cooking time is done place cooking pan on a rack to cool. Then remove cookies from pan to a platter or covered table until ready to decorate. Repeat steps #3-6 until desired amount of dough is used up (makes about 2 dozen cookies if using the whole roll).
7. When ready to decorate, use a microwave to melt chocolate chips (about 2 cups), using a microwave safe glass bowl. Frequently check the chocolate so not to over cook. You want the chocolate to be soft and smooth.
8. Using the back of a spoon and holding the cookie in your other palm of your hand, frost the chocolate on the top surface of the cookie then sprinkle with pistachios.  Once the chocolate is set they are ready to eat.  



"Slaved all-day" Chili with Beans short-cut

This is my --"I slaved all-day" Chili with Beans fake-out!

It tastes like you slaved all day in the kitchen but its as easy as going to the local fast food drive-thru (Which is  part of this recipe--i.e. "Wendy's").

I came up with this recipe because I needed  to put together a quick slow-cooker meal for dinner.  It was a cold fall day and I thought chili with cornbread sounded nice.  But I didn't have time to make  homemade chili from scratch. My husband is a big fan of Wendy's chili but I wanted something better than just fast food. I had some red wine left over from a Bolognese recipe I made a while ago.  (I don't drink wine but I love cooking with it, it adds the most intriguing boost of flavor to your dish that people can't quite put their finger on.).  I added 2 different brands of canned chili, 2 different kinds of heat, also added corn meal and corn, and sweetness from the Agave nectar to balance out the wine and heat. And viola! Gourmet Chili Short-Cut.

Cooking it in the Crock pot melds all the flavors together and keeps it warm.  I love to serve this with corn bread and garnish with cheddar cheese, red onion and avocado, and my kids favorite 'Fritos' corn chips. Or use to ladle over a baked potato with cheddar cheese and sour cream topping.

Total slow cooker time: 3 hours
I cook big with a 5-6 quart Crock Pot/slow cooker, for left-overs and freezing, so feel free to cut the recipe in half and use just 1-38 oz. can of your choice of chili and 2 lrg.Wendy's chili.

Ingredients:

3 large containers of Wendy's Chili

1 Family size 38 oz. can of Stagg Classic Chili with Beans

1 Family size 38 oz. can of Dennison Beef and Bean regular chili
1-small red onion; minced. Or for a short cut order your Wendy's chili with extra onions.

1 cup of dry red wine or 1 cup of Campbell's canned beef consommé

1 squirt of Sriracha Hot Chili Sauce-less if you don't like a lot of heat. 

2 to 3 shakes of red Tabasco Sauce-again less if you're a spicy light-weight!

2 Tablespoon of Agave nectar
1/4 cup corn meal and 1/2 cup warm water whisked together till smooth.

 Optional: 2 cups of frozen corn; add about 15 minutes before serving.

Directions:

 Mix all the above ingredients, except the frozen corn, into Crock Pot. Heat on high until the Chili is simmering or bubbling about 3 hours, stirring 1/2 way thru the cooking time.  If adding the corn, mix it in about 15 minutes before serving to heat it thru.  Turn your Crock pot to warm if ready to serve.

garnish:

shredded cheddar cheese

minced red onion

diced avocado

corn chips or tortilla chips

Serve with corn bread or over baked potatoes then top with cheese & sour cream. 



Red Wine Bolognese w/spaghetti

Red Wine Bolognese with spaghetti 

I love pasta! And every kind of pasta sauce there is!!

Bolognese is a thick meat sauce. This recipe makes a big batch of red sauce so if you like you can freeze half for a quick fix meal latter on.

Sauce Ingredients:

extra virgin olive oil
kosher salt and freshly cracked black pepper

1 large onion, chopped

1 medium carrot, minced

2 celery rib, minced

3 garlic cloves, minced

1-6 oz. can tomato paste 
2 cups dry red wine 
4 oz. pancetta slab (non-smoked bacon), diced into small pieces or 4oz. thick slices of bacon, diced.

1 large carton or 2 small cartons of sliced cremini mushrooms; chopped into very small pieces (buying  the pre-sliced saves you time in not having to slice them before dicing them).

3 pounds extra lean angus beef
1 Tablespoons dried basil

1 Tablespoons dried oregano

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon fennel seeds

1 teaspoon dried thyme

2-28 oz.. cans Cento crushed tomatoes

2 TBLS agave syrup

1 TBLS Balsamic Vinegar

1cup pasta water

4 Tablespoons chopped fresh parsley, plus more for garnish

 Pasta:

2 small Barilla packages of thick spaghetti

2 Tablespoons salted butter, room temperature

1 Tablespoons extra virgin olive oil

2 cups (divided) shredded parmesan cheese--1 cup for pasta toss and 1 cup reserved for garnish

Directions:

1. In a large dutch oven over high heat, add about 1 Tablespoons of olive oil once oil is hot add the onion, carrot, and celery, season with salt and pepper; cook stirring often until vegetables are tender. Add garlic and stir for 1 minute. Mix in tomato paste and cook for 1 minute. Add 1 cup of red wine (other cup red wine save for reducing with meat) and cook until liquid is almost gone; set aside.
2. Add a little more olive oil into pot add the pancetta and mushrooms and cook until pancetta is slightly crispy; set aside with vegies. Next heat a little more olive oil in pot and add ground beef, breaking it up as it cooks, once browned, season with salt and pepper and add basil, oregano, red pepper flakes, fennel seeds, and thyme and the remaining 1 cup of wine until liquid is almost absorbed.
3. Add the pancetta, mushrooms and vegies back to the pot. Stir in the crushed tomatoes, agave and balsamic vinegar. Once the sauce starts to bubble, a little, add lid, reduce heat to low and simmer for 40-60 minutes, stirring occasionally. (Meanwhile cook the pasta). Reserve 2 cups of the pasta water once pasta is cooked Al dente. Add pasta water to sauce 1/2 a cup at a time at the last 20 minutes of cooking, 10 min and little or more depending on how thin you want your sauce..but add at least 1/4 cup for a truly pasta gripping sauce!
4.  Right before serving stir in the chopped parsley.

Pasta directions:

1. In a large pot cook the pasta according to the 'al dente' directions on the package, in salted boiling water; set timer and once the timer goes off, reserve 2 cups of pasta water; set aside. Drain pasta from water and set on serving platter or large pasta bowl.
2. Add the butter, olive oil and 1 cup of parmesan to the hot pasta and toss with two forks.

Ready to serve:  Plate the pasta on individual dishes and ladle the thick sauce over the top.  Garnish with parmesan cheese and chopped parsley.  Great with garlic bread too!!