I got this from America's Test Kitchen. Sometimes their stuff is too complicated or time consuming and not necessarily better, but this is definitely delish! It's easy, too. No tempering eggs. Enjoy!
Combine 2 teaspoons vanilla with 1/2 teaspoon espresso powder; set aside. (I don't have this on hand, but I do have Folgers crystals frozen in my freezer for the yummy brownies, so I just used that)
1/2 C sugar
3 T cocoa
2 T cornstarch
1/4 t salt
1/2 C heavy cream
3 egg yolks
2 1/2 C whole milk
Bring above ingredients to a strong simmer(this should be about 5 min). Cook 30 seconds. Remove from heat. Add 5T butter, 4 oz bittersweet chocolate, chopped and vanilla mixture. (I just used semi-sweet chocolate chips cuz I didn't have bittersweet on hand). Stir until blended. Cover with parchment or waxed paper. (push it onto the top of pudding so a skin doesn't form) Refrigerate til completely chilled. Whisk thoroughly and serve with a dollop of whipped cream. Or you can serve it warm over ice cream. (my personal fav)
Saturday, November 10, 2012
Friday, October 12, 2012
Baked Oatmeal
If you love oatmeal, you have to try this! Like a warm oatmeal cookie in a bowl.
3 cups oats ( old fashioned )
1 cup brown sugar
1 cube melted butter
1 cup milk
2 eggs
2 tsp baking powder
1 tsp salt
Mix all ingredients well using a spoon. Spread into a greased 9 x13 pan. Bake 350 degrees for 20-25 mins till golden brown. Serve immediately in a bowl with milk poured over it. Awesome with fruit too.
3 cups oats ( old fashioned )
1 cup brown sugar
1 cube melted butter
1 cup milk
2 eggs
2 tsp baking powder
1 tsp salt
Mix all ingredients well using a spoon. Spread into a greased 9 x13 pan. Bake 350 degrees for 20-25 mins till golden brown. Serve immediately in a bowl with milk poured over it. Awesome with fruit too.
Thursday, September 27, 2012
Beef Teriyaki
This is just plain good.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.
Wednesday, September 26, 2012
Nikki's Chicken Pot Pie (with holly's two cents)
This ones for you Emily Miskin! Enjoy. Nikki I will always love you for giving me this recipe! *this can easily make 2 pies, so freeze one!*
1 pie crust(store bought is great)
2 T butter
1 onion, chopped fine
1 tsp dried thyme
1 pint whipping cream
1 cup chicken broth
2T flour
2T corn starch
1 tsp paprika
1 cup frozen peas
4 potatoes, peeled and diced to bite size
2 cups sliced carrots, peeled
4 chicken breasts, cooked and chopped
Heat oven to 400. In large skillet heat butter and cook onion and thyme till tender. Whisk together cream, broth, flour, corn starch and paprika then add to skillet. Whisk till bubbly and thickened. Meanwhile, cook carrots and potatoes in a pot covered with water till tender. Drain and add to thickened sauce. Add cooked chicken and peas. Mix and pour into a large pie plate or 2 qt baking dish. Roll out crust and place over the top. Bake for 30 mins or so till bubbly and golden.
1 pie crust(store bought is great)
2 T butter
1 onion, chopped fine
1 tsp dried thyme
1 pint whipping cream
1 cup chicken broth
2T flour
2T corn starch
1 tsp paprika
1 cup frozen peas
4 potatoes, peeled and diced to bite size
2 cups sliced carrots, peeled
4 chicken breasts, cooked and chopped
Heat oven to 400. In large skillet heat butter and cook onion and thyme till tender. Whisk together cream, broth, flour, corn starch and paprika then add to skillet. Whisk till bubbly and thickened. Meanwhile, cook carrots and potatoes in a pot covered with water till tender. Drain and add to thickened sauce. Add cooked chicken and peas. Mix and pour into a large pie plate or 2 qt baking dish. Roll out crust and place over the top. Bake for 30 mins or so till bubbly and golden.
Monday, July 30, 2012
Key Lime Cheesecake
A friend of mine kept talking about a key lime cheesecake that Costco makes. She never could get one when they were in stock. I decided to find a recipe and make one! I went with this one after looking at several. It is light and moist. I hope you enjoy! I got very positive reviews when I served it at a party.
Crust:
1 1/2 cups graham cracker crumbs
2 T sugar
1/4 cup melted butter
Filling:
3-8 oz packages cream cheese, softened to room temp
3/4 cup sugar
1 cup sour cream
3 T flour
4 eggs
1/3 cup key lime juice (about 12-15 key limes) I used more like 1/2-2/3 cup. Just do it to taste.
1 T key lime rind
1 t vanilla extract
Extract juice from key limes. (You can use bottled juice. They said Trader Joe's has a good one. I actually couldn't find key limes (found them last week.) so I used regular limes about 6 of them. It doesn't taste quite the same, but it was still fab!) Zest limes.
Preheat oven to 375. Butter a 10 inch springform pan.
In medium bowl, combine graham cracker crumbs with sugar. Add the melted butter & mix well. Pat mixture into bottom of pan and about 1/2 inch up the side. Bake in preheated oven for 5 minutes. Remove and set aside.
In a large bowl, mix together the cream cheese and sugar. Beat with an electric mixer until smooth. Add the sour cream and flour. When mixture is smooth, add eggs one at a time. Mix after each addition. Add the vanilla. Add key lime juice and zest. Mix well.
Pour cheesecake batter into the springform pan. Bake at 375 for 15 minutes. Turn oven down to 250 (don't remove cheesecake from oven). Continue baking for another 50 minutes.
Remove from oven and col on a wire rack. Cover with plastic wrap and refrigerate overnight.
Take cheesecake out of fridge and remove the outer ring of pan.
Garnish with fresh whipped cream and key lime zest.
Crust:
1 1/2 cups graham cracker crumbs
2 T sugar
1/4 cup melted butter
Filling:
3-8 oz packages cream cheese, softened to room temp
3/4 cup sugar
1 cup sour cream
3 T flour
4 eggs
1/3 cup key lime juice (about 12-15 key limes) I used more like 1/2-2/3 cup. Just do it to taste.
1 T key lime rind
1 t vanilla extract
Extract juice from key limes. (You can use bottled juice. They said Trader Joe's has a good one. I actually couldn't find key limes (found them last week.) so I used regular limes about 6 of them. It doesn't taste quite the same, but it was still fab!) Zest limes.
Preheat oven to 375. Butter a 10 inch springform pan.
In medium bowl, combine graham cracker crumbs with sugar. Add the melted butter & mix well. Pat mixture into bottom of pan and about 1/2 inch up the side. Bake in preheated oven for 5 minutes. Remove and set aside.
In a large bowl, mix together the cream cheese and sugar. Beat with an electric mixer until smooth. Add the sour cream and flour. When mixture is smooth, add eggs one at a time. Mix after each addition. Add the vanilla. Add key lime juice and zest. Mix well.
Pour cheesecake batter into the springform pan. Bake at 375 for 15 minutes. Turn oven down to 250 (don't remove cheesecake from oven). Continue baking for another 50 minutes.
Remove from oven and col on a wire rack. Cover with plastic wrap and refrigerate overnight.
Take cheesecake out of fridge and remove the outer ring of pan.
Garnish with fresh whipped cream and key lime zest.
Sunday, May 27, 2012
Apple Cinnamon Waffles
I got this from my Pillsbury Cookbook. They are sooo good! Everyone loves them and they have apples sneaked in them! No one will ever know.
2 eggs, separated
2 cups buttermilk
2 cups all purpose flour, I use whole wheat
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine or butter, melted, or oil
1 peeled shredded apple
1/2 teaspoon cinnamon
Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk;beat well. Add flour, baking powder, soda, and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with syrup of your choice. I like real maple and you only need a little bit!
Side note: If you don't always have buttermilk in your fridge, powdered buttermilk is a great alternative. It is actually the real buttermilk. The stuff we have now is like thin yogurt, which isn't really buttermilk. I got my stuff at Walmart, so you can find it almost anywhere. And isn't expensive. Mine takes 4 tsp powder and 1 c water to make 1 cup buttermilk. Mix the powder in with the flour then add your liquid.
2 eggs, separated
2 cups buttermilk
2 cups all purpose flour, I use whole wheat
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine or butter, melted, or oil
1 peeled shredded apple
1/2 teaspoon cinnamon
Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk;beat well. Add flour, baking powder, soda, and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with syrup of your choice. I like real maple and you only need a little bit!
Side note: If you don't always have buttermilk in your fridge, powdered buttermilk is a great alternative. It is actually the real buttermilk. The stuff we have now is like thin yogurt, which isn't really buttermilk. I got my stuff at Walmart, so you can find it almost anywhere. And isn't expensive. Mine takes 4 tsp powder and 1 c water to make 1 cup buttermilk. Mix the powder in with the flour then add your liquid.
Tuesday, March 27, 2012
Thai Peanut Noodles
This recipe comes from Our Best Bites cook book! I made it twice in one week because it was so good and my family LOVED it! Great flavors and kid friendly!
16 oz. package linguine noodles
1 C chicken broth
6 T peanut butter
1-2 t chili sauce (found in Asian section at grocery store) add to taste.
3 T honey
6 T soy sauce
3 T minced ginger
4-6 cloves garlic, pressed
chopped green onion
2-3 chicken breasts boiled and chopped
chopped cilantro
chopped dry roasted peanuts
2 limes for garnish
Cook noodles. Make sauce-throw all ingredients into med. sauce pan except your chopped toppings (onion, peanuts, cilantro, lime). Stir and heat till smooth and hot. Pour over noodles and mix in chopped chicken breast. Add toppings to plated noodles.
16 oz. package linguine noodles
1 C chicken broth
6 T peanut butter
1-2 t chili sauce (found in Asian section at grocery store) add to taste.
3 T honey
6 T soy sauce
3 T minced ginger
4-6 cloves garlic, pressed
chopped green onion
2-3 chicken breasts boiled and chopped
chopped cilantro
chopped dry roasted peanuts
2 limes for garnish
Cook noodles. Make sauce-throw all ingredients into med. sauce pan except your chopped toppings (onion, peanuts, cilantro, lime). Stir and heat till smooth and hot. Pour over noodles and mix in chopped chicken breast. Add toppings to plated noodles.
Best sugar cookies EVER!
I made these for Valentines Day this year and I think I'll make them every year from now on! They are amazingly soft and delish! They make a beautiful jam filled heart cookie! You must make these! Seriously!
2 C unsalted butter
2 C sugar
2 eggs
2 t vanilla
1 t almond extract
6 C flour
3 t baking powder
1 t salt
Cream butter and sugar until light and fluffy. Add eggs, extract. Add dry ingred. If the dough is a little dry, add more butter, maybe 1/2 a cube. You want dough to be soft not dry. Roll out dough using a 1/4 of the dough at a time. Roll between 2 sheets of parchment and use two books 1/4 inch thick on each side of the dough to get a perfectly uniform cookie. Cut out shapes. Use a metal spactula sprayed lightly with cooking spray to lift cookies to tray without breaking them. If making a window cookie, use a large cookie cutter for base cookie and a small cutter for the window cookie. Lay window cookie on top of base cookie and fill with raspberry jam. Fill completely full because jam will shrink! Bake at 350 for 10 minutes-or until just set-not cracking or golden brown. Let sit on cookie sheet to cool. Dust with powdered sugar.
*sorry I don't have a photo but I will add one later!
2 C unsalted butter
2 C sugar
2 eggs
2 t vanilla
1 t almond extract
6 C flour
3 t baking powder
1 t salt
Cream butter and sugar until light and fluffy. Add eggs, extract. Add dry ingred. If the dough is a little dry, add more butter, maybe 1/2 a cube. You want dough to be soft not dry. Roll out dough using a 1/4 of the dough at a time. Roll between 2 sheets of parchment and use two books 1/4 inch thick on each side of the dough to get a perfectly uniform cookie. Cut out shapes. Use a metal spactula sprayed lightly with cooking spray to lift cookies to tray without breaking them. If making a window cookie, use a large cookie cutter for base cookie and a small cutter for the window cookie. Lay window cookie on top of base cookie and fill with raspberry jam. Fill completely full because jam will shrink! Bake at 350 for 10 minutes-or until just set-not cracking or golden brown. Let sit on cookie sheet to cool. Dust with powdered sugar.
*sorry I don't have a photo but I will add one later!
Jumbo Peanut Butter Cookies
These are the cookies I sold at the yard sale forever ago. They are my all time favorite peanut butter cookie! If you can find peanut butter filled kisses, you HAVE to use those for the top!
31/4 C Flour
1 C Cake flour
1 t baking powder
2 t baking soda
1/2 t salt
1 1/2 C unsalted butter
1 1/4 C brown sugar
1 1/4 C sugar
3 eggs
1 T vanilla
1 C oatmeal, blended in food processor
2 C peanut butter
Cream butter and sugars. Add eggs 1 at a time. Add vanilla. Add peanut butter. Add dry ingred. Then milk. Put LARGE balls of dough on parchment lined cookie sheet. They don't spread out while cooking so you can put them closer together. Bake 375 for 10 min. If using peanut butter kisses, put one in center of each cookie while warm. Drizzle with melted kisses or milk chocolate.
31/4 C Flour
1 C Cake flour
1 t baking powder
2 t baking soda
1/2 t salt
1 1/2 C unsalted butter
1 1/4 C brown sugar
1 1/4 C sugar
3 eggs
1 T vanilla
1 C oatmeal, blended in food processor
2 C peanut butter
Cream butter and sugars. Add eggs 1 at a time. Add vanilla. Add peanut butter. Add dry ingred. Then milk. Put LARGE balls of dough on parchment lined cookie sheet. They don't spread out while cooking so you can put them closer together. Bake 375 for 10 min. If using peanut butter kisses, put one in center of each cookie while warm. Drizzle with melted kisses or milk chocolate.
Monday, March 5, 2012
Chicken Teriyaki Stir Fry
Started craving this within an hour after dinner!!
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
Monday, February 27, 2012
Jam BBQ Chicken
This is quite tasty and easy!
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
Italian Sausage Lasagna
This is good. Love the fresh spinach. Always looking for a new way to make lasagna, and this is worth it!
1 pkg (16oz) ground mild italian sausage
12 lasagna noodles
1 onion, chopped
2 cloves garlic, minced
1/2 cup parmesan
2 packed cups fresh spinach, chopped
2 cups or more grated mozzarella
1 egg
4 cups ricotta cheese
24oz jar prego sauce (marinara or traditional) or homemade if you are so blessed
dried Oregano
In large pot of water boil noodles till al dente, about half the time on box. In skillet, cook sausage and onion till no longer pink. Add garlic, cook 1 minute. Add spaghetti sauce, and set aside. In bowl mix spinach, egg, ricotta and half the parmesan. Coat a 9x13 baking dish with oil spray. Spread bottom with 1 cup of meat sauce. layer on 3 noodles. Spread about 1/3 of the ricotta mixture on noddles, then 1/3 meat sauce. Sprinkle a handful of mozzarella over. Then 3 noodles. Repeat till 3 layers are made, ending with 3 noodles on top. Sprinkle top with remaining mozzarella and parmesan. Sprinkle generously with dried oregano. Bake uncovered at 350 for 45 minutes till browned and bubbly.
1 pkg (16oz) ground mild italian sausage
12 lasagna noodles
1 onion, chopped
2 cloves garlic, minced
1/2 cup parmesan
2 packed cups fresh spinach, chopped
2 cups or more grated mozzarella
1 egg
4 cups ricotta cheese
24oz jar prego sauce (marinara or traditional) or homemade if you are so blessed
dried Oregano
In large pot of water boil noodles till al dente, about half the time on box. In skillet, cook sausage and onion till no longer pink. Add garlic, cook 1 minute. Add spaghetti sauce, and set aside. In bowl mix spinach, egg, ricotta and half the parmesan. Coat a 9x13 baking dish with oil spray. Spread bottom with 1 cup of meat sauce. layer on 3 noodles. Spread about 1/3 of the ricotta mixture on noddles, then 1/3 meat sauce. Sprinkle a handful of mozzarella over. Then 3 noodles. Repeat till 3 layers are made, ending with 3 noodles on top. Sprinkle top with remaining mozzarella and parmesan. Sprinkle generously with dried oregano. Bake uncovered at 350 for 45 minutes till browned and bubbly.
Monday, February 6, 2012
Skillet Mac and Cheese
I love anything made in one pot/skillet. This is comfort and quick! Isaac made almost the whole dish by himself so, good for little helpers in the kitchen!
3 1/2 cups water
1 can plus 1/2 cup evaporated milk
4 cups pasta of choice (great with sea shell pasta- medium size)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
2 T butter, cut up small
pepper to taste
peas
ham, chopped (see*note)
In large skillet bring water, 1 can milk, pasta, and the salt to boil. Stir often and cook till tender 10-12 minutes. In small bowl whish remaining 1/2 cup milk, cornstarch and mustard. Add to skillet. Simmer a minute or two till thickened slightly. Take off heat and add cheeses. Stir in butter and salt and pepper to taste.
*Add thawed peas and ham*(I sautee ham in a pan to get it golden first, tastes way better)* to top. Can serve it on side or mix in.
3 1/2 cups water
1 can plus 1/2 cup evaporated milk
4 cups pasta of choice (great with sea shell pasta- medium size)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
2 T butter, cut up small
pepper to taste
peas
ham, chopped (see*note)
In large skillet bring water, 1 can milk, pasta, and the salt to boil. Stir often and cook till tender 10-12 minutes. In small bowl whish remaining 1/2 cup milk, cornstarch and mustard. Add to skillet. Simmer a minute or two till thickened slightly. Take off heat and add cheeses. Stir in butter and salt and pepper to taste.
*Add thawed peas and ham*(I sautee ham in a pan to get it golden first, tastes way better)* to top. Can serve it on side or mix in.
Chicken Enchilada Soup
This isnt the run-of-the-mill enchilada soup! Best I've tried yet! Packed with healthy goodness.
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
Hawaiian Haystack Sauce (scratch)
This is way better than canned soup and sourcream. Doesnt have the "can" taste! Richer and way more flavorful....so worth it! Hawaiian haystacks are one of my favorite meals!! Double the recipe if you are serving more than 6.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
Subscribe to:
Posts (Atom)