Monday, May 25, 2015

Hawaiian Haystacks (with slow cooker option)

This recipe is SO easy and one of my favorites! Some people call these Chinese Sundaes. Everyone makes their sauce differently but this is my optimized version, not too thick, not too thin, just perfect. The best part is that each person can easily customize their own toppings. Serves 4-6 people. 

Sauce:
1 (12-ounce) can shredded chicken (or 9 oz homemade shredded chicken + 1/3 cup water)
2 cans cream of chicken soup
1/2 can milk 

Suggested Toppings:
pineapple
shredded coconut
crunchy rice or chow mein noodles (I like La Choy Brand Rice Noodles)
slivered almonds
diced tomatoes
diced green onions
maraschino cherries
shredded cheese


Combine sauce ingredients in medium saucepan (including water from can of chicken if using canned, the only kind of canned chicken I use is Sam's Club brand). Simmer for at least 5 minutes and keep warm until ready to serve. Spoon over white rice (I love jasmine rice for this) and top with favorite toppings.

Slow Cooker Variation: Cook with raw or frozen chicken in slow cooker on high or low until chicken easily shreds. Removed chicken to shred, then add back to sauce and stir before serving

Monday, May 18, 2015

Cranberry Pecan Breakfast Pie


It's a cobbler like pie and would be perfect for breakfast or brunch or dessert! Serves 6-8.

2 cups fresh cranberries (can use fresh frozen cranberries too)
1/2 cup chopped pecans
1/2 cup brown sugar
1 stick melted butter or margarine
1 cup white sugar
1 teaspoon almond extract
1 cup flour
2 beaten eggs

Grease large pie pan. Put cranberries in pan and sprinkle with pecans and brown sugar. Combine butter, white sugar, almond extract, flour, and eggs, and spread evenly over contents in pan. Bake at 350° for 40–45 minutes, or until light brown. Can be served with sweetened vanilla yogurt as a topping.

Adapted from Recipe Hall of Fame Quick and Easy Cookbook

Monday, May 4, 2015

Split Pea Soup with Parmesan and Sweet Potato Hash























I've always loved split pea soup, but adding the parmesan and roasted sweet potatoes just takes it over the top!

1 pound dried split peas
1 box chicken broth (32 oz)
2 cups water
1 large carrot, roughly chopped
1 onion, roughly chopped
1 teaspoon minced garlic
2 pieces bacon or ham, optional, used for flavor during cooking
1/2 cup dried dried parmesan cheese (optional)
1 large sweet potato peeled and cut into 1/2 inch cubes
salt
pepper
olive oil
dried thyme

Combine peas, broth, water, carrot, onion, and garlic in large stock pot. Add ham or bacon if desired for flavor during cooking only. Bring to boil then simmer with lid on for 45 minutes - 1 hour. Stir occasionally. While soup is cooking toss cubed sweet potato in olive oil and spread onto a lined baking sheet. Season with salt and pepper. Bake at 400 for 20-30 minutes, stirring occasionally until the potatoes are tender and well roasted. When the soup is done remove ham or bacon and discard. Stir in parmesan cheese (optional), remove from heat, and puree with an immersion blender until smooth. Add additional water or broth to thin, if needed, to desired consistency. Rewarm soup and season with additional salt and pepper to taste. Serve soup with a scoop of sweet potato hash on top and garnish with thyme and more parmesan cheese. Reheat leftovers by warming on stove or in microwave and adding a little bit of water to thin.

Adapted from http://www.amyscookingadventures.com/2013/09/split-pea-soup-with-sweet-potato-hash.html