Hawaiian Haystacks

Love to make homemade Haystack sauce. SO much better than the crud out of a can I live the full flavor of this recipe. Very good! 10/10

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE 

INGREDIENTS

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 2 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 water
• 1/2- 1 tsp. chicken bouillon 

DIRECTIONS

1. 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.
2. 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..
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, pinneapple, kool-whip, cashews and chow mein noodles.

Via: http://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/ 

Chipotle Chicken Corn Chowder

May be a bit off season in posting this but we LOVE this soup! It's got a little kick to it and it's creamy and delicious. Warms the soul 10/10

From The Brown Eyed Baker

INGREDIENTS:

1 can chipotle chiles in adobo sauce (don't use the whole can!)
2 tablespoons butter
1 poblano pepper, seeded and finely chopped (I don't usually have this)
1 red bell pepper, seeded and finely chopped
1/2-1 teaspoon ground cumin (depends on what you like)
½ teaspoon dried oregano
½ teaspoon dried thyme (optional)
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups milk
2 cups chicken stock
6 small red potatoes, peeled and diced small (or any type of potato)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

DIRECTIONS:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

Restaurant Style Refried Beans

1 can Refried beans

1/3 cup sour cream

1 Tbsp. Hot sauce

1/2 cup cheese

Mix beans, sour cream and hot sauce. Heat till warm. Place in glass baking dish 8x8 and heat in 400 degree oven till bubbly. SO good! Excellent with Mexican rice and chips!

Creamy Chicken Noodle Soup

1-2 boneless skinless chicken breasts cooked and cubed. (Or 1-2 cups chopped leftover chicken)

1 cup celery, chopped

1/2 diced onion

3 carrots, chopped or grated

1 Tbsp. parsley, dried

1 Tbsp chicken bouillon or 2-3 cubes

4-6 cups water

Simmer till meat is cooked on stove or in crockpot. 

Or cook onion, carrots and celery till tender. Bring to boil and add last 3 ingredients.

10 min before serving add

3-4 cups egg noodles

1 can cream of chicken soup

1/2 cup sour cream

Lemon Herb Chicken Breast

Made this for a relief society Christmas dinner. I 4x the sauce and had to peel SO much garlic. If you make a larger batch I HIGHLY recommend getting the pre peeled stuff from Costco. 

Adapted from Ina Garten

Yield: 4 chicken breasts

Ingredients

• 1/4 cup olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1 tablespoon grated lemon zest (2 lemons) keep the lemon skin. I bake it with the chicken
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• Kosher salt and freshly ground black pepper
• 4-6 boneless chicken breasts
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Best Pumpkin Bread

I was sick one Saturday and watched a lot of Americas Test Kitchen. They made the BEST pumpkin bread. It is soooo good! They explain that they don't want the metallic, heavy bread and it is for sure none of these things. Just moist and fluffy. A bit like zucchini bread in texture. I made 1 big loaf and 4 small loaves. It baked for about half an hour. I might put some oats in the topping and add some chocolate chips next time. 10/10!

Makes 2 loaves

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

INGREDIENTS

• Topping

• 5tablespoons packed (2 1/4 ounces) light brown sugar
• 1tablespoon all-purpose flour
• 1tablespoon unsalted butter, softened
• 1teaspoon ground cinnamon
• 1/8teaspoon salt

• Bread

• 2cups (10 ounces) all-purpose flour
• 1 1/2teaspoons baking powder
• 1/2teaspoon baking soda
• 1(15-ounce) can unsweetened pumpkin puree
• 1teaspoon salt
• 1 1/2teaspoons ground cinnamon
• 1/4teaspoon ground nutmeg
• 1/8teaspoon ground cloves
• 1cup (7 ounces) granulated sugar
• 1cup packed (7 ounces) light brown sugar
• 1/2cup vegetable oil
• 4ounces cream cheese, cut into 12 pieces
• 4large eggs
• 1/4cup buttermilk
• 1cup walnuts, toasted and chopped fine

INSTRUCTIONS

1. 1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
   2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
   3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
   4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Sunday Pork Tenderloin

Once again Ina Garten has exceeded my expectations! This was so easy and so delicious!

Ingredients
1 small lemon, zest grated (I didn't have one and it was great without it,
1/2 cup freshly squeezed lemon juice 
olive oil
2 tablespoons minced garlic (3 cloves
1 tablespoon rosemary
1/2 tablespoon chopped thyme 
1 teaspoons Dijon mustard
Kosher salt
1 pork tenderloins (about 1 pound)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 1 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

SERVES 2-4

I also added a couple of cubed, boiled Yukon gold potatoes to the pan and baked them in the juices. Yummy served with steamed squash.

10/10


Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html?oc=linkback