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. 

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:
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
1/2 teaspoon vanilla or 1/4 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! This recipe uses a lot of broth and an immersion blender to make a perfectly thin and smooth texture.

½ pound dried split peas
1 box chicken broth (4 cups)
1 carrot, roughly chopped
1 small onion, roughly chopped
1-3 teaspoons garlic
1-2 pieces ham or bacon, optional, remove before puree

Optional toppings:
dried or fresh parmesan cheese 
roasted sweet potato cubes (400 degrees tossed with olive oil and salt and pepper until tender)
chopped cooked bacon
sour cream

Serving Suggestions:
cornbread muffins, grilled cheese, garlic toast,

Combine all ingredients in pot and cook according to direction options below. Puree with an immersion blender until smooth. Serve immediately with optional toppings. Leftover soup with thicken. Reheat by microwave or stove top and adding water or broth to thin. 

Electric Pressure Cooker - Easiest and Fastest Method:
15 minutes high pressure, quick or natural release. Remove ham or bacon and discard. Puree with an immersion blender.

Stove Top:
Bring to boil, reduce to simmer and cook covered for 45 minutes - 1hour until everything is very soft. Remove ham or bacon and discard. Puree with an immersion blender.

Slow Cooker Option: 
Cook in slow cooker on high or low for 3-4 hours, until everything is softened and ready to blend. Remove ham or bacon and discard. Puree with an immersion blender.

Updated 1-12-2020