Monday, May 25, 2015

Hawaiian Haystacks


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. 

Monday, May 18, 2015

Cranberry Pecan Breakfast Pie




Servings 6

It's a cobbler like pie and would be perfect for breakfast or brunch or dessert!

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 11, 2015

Asiago Parmesan Soup Rolls



These are pretty quick and easy to make and should be done in less than one hour. Recipe is similar to a basic pizza crust so and the end result is a texture that is a cross between pizza crust and a soft bagel. Perfect for serving with soup. Can use other cheeses if desired. I have also subbed one cup of the white flour for wheat flour and replaced one tablespoon of the white flour with gluten.

Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 12 rolls

1 cup water, very warm
2 tablespoons sugar
1 tablespoon yeast
3 cups flour
1 teaspoon salt
1 tablespoon olive oil (or canola oil)
1 ounce asiago cheese, shredded
1 ounce Parmesan cheese, shredded
1 egg
1 tablespoon milk

Preheat oven to 400. Combine warm water, sugar, and yeast in glass measuring cup. Let proof for 5 minutes. Combine flour and salt in stand mixer. Add oil and yeast mixture and mix with dough hook until dough is smooth and tacky. Cover and let rest for 10 minutes. Turn dough onto floured surface and knead a couple of times until smooth. Divide into twelve equal pieces. Shape each piece into a ball and place on parchment paper lined, large, cookie sheet. Mix egg and milk in a small bowl and combine cheeses in a small bowl. Brush tops with egg wash and sprinkle with cheese. Cover and let rest for at least 10 minutes or until ready to bake. Bake at 400 for 12-15 minutes or until golden brown.

Adapted from http://therecipecritic.com/2015/02/30-minute-asiago-cheese-rolls/

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