Hawaiian Haystacks (with and without cream of chicken soup)

This one is super simple, and I’m sure the majority of you have already heard of this classic meal, but I didn’t want to forget to post it. I’ve also posted both versions, with or without cream of chicken soup.

Hawaiian Haystacks

2 cans cream of chicken soup

1 can chicken broth

chicken, cooked and shredded (about 2 cups)

Combine above ingredients and simmer. Pour over rice (4 cups). Add toppings of your choice.

Toppings:

chopped celery

chopped green onions

grated cheddar cheese

diced tomatoes

Chow Mein noodles

Pineapple tidbits

slivered almonds

green peppers

olives

mandarin oranges

water chestnuts

cashews

soy sauce

or anything else that you think would be good

Recipe Credit: Jenna Steed

No Cream of Soup Hawaiian Haystacks

2 cups of cooked  and cubed chicken (or shredded chicken)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

1 1/2 tsp garlic, finely minced

1 teaspoon salt

pepper to taste

¼ cup flour

2 cups milk

1 cup chicken broth

salt and pepper to taste

2 Tbsp flour, optional

2 Tbsp water, optional

1.    In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant.

2.    Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute.

3.    Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper.

4.    Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

5.    At this point if you want the sauce to thicken more, in a small bowl whisk together the 2 Tbsp flour and 2 Tbsp water until smooth, you don’t want lumps.  It should look like a paste.  Drizzle a little of the flour mixture at a time while whisking into to sauce mixture until desired thickness is reached.  I like it to be like a thick gravy.

6.    Serve the sauce over steamed rice with desired toppings from the list below.  Serves 4-6.

Toppings: (items with a star are our favorites)

shredded cheddar cheese*

pineapple tidbits*

sliced olives*

diced green onion*

chopped celery*

slice almonds*

Chow mein noodles*

diced tomatoes

mandarin oranges

diced green pepper

water chestnuts

cashews

soy sauce

or anything else that you think would be good

Recipe Credit: Real Mom Kitchen

Fruity Chicken Curry

1/4 cup olive or vegetable oil

1 medium onion, chopped (1/2 cup)

4 boneless skinless chicken breasts, cut into 1-inch cubes

2 Tbsp. water

2 Tbsp. curry powder

1/4 tsp. salt

1/8 tsp. pepper

1/3 cup peanuts, if desired

1/3 cup apricot marmalade

Cook rice in rice cooker. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil, stir 2 minutes. Add chicken, 2 tablespoons water, curry powder, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink in center. Add peanuts and apricot marmalade; cook and stir 7-8 minutes. Serve over rice.

Recipe Credit: Jenna Steed (with some modifications)

Chicken Pillows

I realized that I haven't even posted one of Jeff's favorite meals! I don't usually love making this one because it's not much of a challenge (and I love to try all sorts of new recipes), but I made it for him the other night and I figured I should probably just post it. He LOVES this one. And it's super simple. Enjoy!

4 chicken breasts, cooked and cut up (or use canned chicken)
3 pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese
1 bunch chopped green onions, to taste
1/2 can water chestnuts, diced
2 cups garlic (Italian) bread crumbs
2 eggs OR 2 T butter

Combine shredded chicken, cream cheese, green onions and water chestnuts. Open crescent rolls, placing spoonfuls of chicken mix on each. Fold sides of roll over each other with mixture
inside. Dip each pillow in egg or butter and then roll in bread crumb mixture. Bake according to can directions. Use sauce for serving if desired.

Sauce:

1 can cream of chicken soup
1/2 can chicken broth

Heat and pour over rolls.

OR

Use chicken gravy that just calls for water. (I do this when we're in a hurry)

Recipe Credit: Jenna Steed

Angel Biscuits

Jeff's mission president's wife made these for him on his mission in Paraguay, and he remembers loving them. I just barely stumbled upon this in my little recipe box after we moved to L.A. Somehow, he had slipped it in there without me knowing. I will have to give these a try.

2 1/2 c. flour
1/4 c. sugar
1 1/2 t. salt
1/2 t. baking soda
1/2 c. shortening
1/2 package yeast (the small packets)
2 T warm water
1 c. buttermilk (1 c. milk + 1 T vinegar

1. Combine dry ingredients.

2. Cut in shortening.

3. Add buttermilk and water to dry ingredients. Mix well. Dough is very moist.

4. Drop on buttered cookie tray (about large tablespoons size).

5. Bake at 400 degrees for 15 min.

Note: Dough can be made ahead and kept in fridge for a couple of days before baking.

Cheesy Garlic Drop Biscuits

These gems are from my old roommate, Natalie Browning. She is awesome! These are spectacular.

2 c. flour
1/3 c. sugar
3 t. baking powder
1/2-1 t. salt
1/3 c. oil
grated cheddar cheese
a little garlic powder
enough milk to make a sticky wet dough (elastic dough)

1. Mix well and bake at 400 or 425 degrees for 10-12 minutes. Just check often. :)

Note: Omit cheese and garlic for regular biscuits.

Recipe Credit: Natalie Howes Browning

"Good Morning Honey" Hash Brown Breakfast Bake

5 c. frozen hash browns, thawed
3 c. cooked ham/maple sausage, chopped
1 red bell pepper, chopped
3 c. mexican cheese, shredded
5 eggs
1 1/4 c. sour cream (low fat)
1 c. milk
1 t. oregano
1 t. salt
1/2 t. chili powder
1/2 t. onion powder
3/4 c. pico de gallo

1. Pre-heat oven to 350 degrees. Spray a 9 x 13 in. baking dish.

2. Mix hash browns, ham/maple sausage, bell pepper, and 2 cups of cheese in large mixing bowl.

3. In separate bowl, whisk eggs, 1 cup sour cream, milk, oregano, salt, chili powder, onion powder.

4. Mix and pour hash brown and egg mixture into 13 x 9 pan.

5. Bake 35 minutes. Remove and sprinkle with cheese. Return to oven and bake 15-20 minutes (or until hash browns are tender with a knife.

6. Top with pico de gallo and sour cream.

7. Enjoy!

Recipe Credit: Kelsi DaSilva

Apple Crisp

1/2 c. oats
3 graham crackers
1/2 c. flour
1 T brown sugar
juice of 1/2 lemon (about 3 T)
1 t. cinnamon
6 granny smith apples
1/2 c. butter

1. Pre-heat oven to 375 degrees.

2. Finely chop graham crackers in a large bowl using a pastry blender until they are the consistency of crumb.

3. Mix in oats, flour, cinnamon and melted butter. The resulting dough should be dry and crumbly.

4. Peel, quarter and core the apples, then slice about 1/8 inch thick. Sprinkle the apples with 1/2 t. cinnamon, 1 T of brown sugar, and lemon juice. Toss to combine.

5. Roughly layer the apples into the bottom of a buttered or greased Dutch oven or similar-sized ovenproof pan.

6. Pour the dough over the apples and spread into an even layer.

7. Transfer the pan to the oven. After 30 minutes,  check to see if the apples are tender and the top has browned. Bake an additional 10 minutes, if necessary.

Chicken, Sausage, and Rice (Gumbo?)

3 boneless skinless chicken breasts (about 1 lbs.), cut in 1 inch pieces
1/2 lb. lean smoked sausage, cut in 1 inch pieces
1 green bell pepper, coarsely chopped
1 medium yellow onion, coarsely chopped
1 cup sliced celery
1 (14.5 oz.) can diced tomatoes, undrained
1 t. chicken bouillon granules
3/4 T cajun seasoning
1/4 t. coarsely ground black pepper

-In a 4-quart crockpot, place sausage, peppers, onions, celery, tomatoes, bouillon, and cajun seasoning. Stir to blend well.

-Top with chicken and sprinkle with black pepper. Cover and cook on low for 4 hours or until chicken is done and vegetables are tender.

-Serve over rice. Add side of cornbread and a green salad for a complete meal perfect for any chilly day.

Shepherd's Pie

This one is so incredibly simple, but it is definitely one of our favorites. How can you NOT love this one?!

1 medium onion, chopped
1 lb. ground beef
2 cloves garlic, crushed
1 large can tomato soup (about 23 oz)
2 cans green beans, drained
8 servings Idahoan Original mashed potatoes, prepared OR 5 medium potatoes, cooked and mashed
1 cup shredded cheddar cheese

1. Pre-heat oven to 350 degrees.
2. In a large frying pan, brown onion, garlic, and beef.
3. Drain meat and place in a 9 x 13 casserole dish. Pour tomato sauce over meat. Top with green beans. Mound potatoes on top. Sprinkle with shredded cheddar cheese.
4. Bake 30 min.

Note: You can substitute fresh green beans for one 15-oz. can green beans, drained.