Hawaiian Haystacks

{What you need}

6 cups cubed chicken

1 pint sour cream

{Sweet and Sour sauce}

1 cup pineapple juice

3/4 cup brown sugar

1/4 cup white vinegar

2 tbs cornstarch

{Topping ideas}

rice

chow mein noodles

pineapple

mandarin oranges

cheddar cheese

honeyed almonds (from salad section)

green onions

celery

diced tomatoes

shredded coconut

peas

olives

 Cut them into cubes and simmer/boil until barely cooked. For the sweet and sour sauce, stir everything together with a whisk until there are no lumps. Bring to a boil and simmer 8-10 minutes until the vinegar isn't too strong smelling. The key is to cook out most of the vinegar smell, otherwise it won't be as tasty. Serve it with the toppings buffet style. Kids love it, dads love it--everyone loves it. Enjoy!

Honey Chicken

2-3 lbs boneless, skinless chicken thighs
1/2 cup honey
1 Tbsp ketchup
1 cup soy sauce
1 cup water
1 clove garlic, minced

1. Place chicken in slow cooker.
2. In a separate bowl, combine all other ingredients and pour over chicken.  Cook on low 4-5 hours. 
3. Serve over rice and be amazed at the incredible flavor.  That was easy!

Sautee'd Quinoa

1 cup of dry quinoa
1 cup of chicken broth (low sodium if desired)
1 cup of water
6-8 fresh mushrooms, sliced
1 small onion, sliced
1 clove of garlic
salt/pepper to taste
butter

 

Bring water, broth, and quinoa to a boil. Cover and reduce to a simmer for 10-15 minutes or until all liquid is absorbed. While the quinoa is cooking, sautee your mushrooms, onions, and garlic in some butter over medium heat,until soft. Turn down to low and add the cooked quinoa and combine flavors for a few minutes. Add salt and pepper to taste.

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Creamy Chicken and Rice Soup

• 1 tsp of olive oil
• 1/2 sweet yellow onion
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 2 cloves of garlic, minced
• 5 cups of homemade chicken stock (not pictured)
• 1 tsp chicken bouillon (I love Herb ox)
• 1/2 tsp dried basil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• 1 cup cooked chicken breast, diced (more if you like)
• 1/2 cup long grain rice
• 1/2 cup of frozen sweet yellow corn, thawed
• 2 tbsp corn starch
• 1 12 oz can evaporated milk

Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.

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Pumpkin Nut Muffin

Ingredients:

• 1/2 cup white whole wheat flour (King Arthur)
• 3/4 cups unbleached all purpose flour (King Arthur)
• 3/4 cup raw sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups canned pumpkin (not pumpkin pie filling)
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.


Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 12 muffins.

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Kung Pao Ramen

INGREDIENTS:
3 tablespoons canola oil
1 pound boneless, skinless chicken breasts (about 2-3), cubed
1 red bell pepper, cored and sliced thin
1/2 cup roasted unsalted peanuts
3 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes (add more if you want more heat)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) package ramen noodles, discard seasoning packets
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
4 scallions (green onions), sliced thin

DIRECTIONS:
In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.

Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.

Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.

Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

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Quinoa Black Bean Burrito Bowl

INGREDIENTS

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (spicy)
• 1/4 cup fresh lime juice
• 1 cup shredded lettuce
• Salt

OPTIONAL TOPPING INGREDIENTS

• Grated cheddar or jack cheese
• Sour cream or Greek yogurt
• Pico de gallo or salsa
• Diced seeded tomatoes

• Hot sauce or sriracha
• Sliced avocado
• Guacamole
• Corn

Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

• Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

• When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.

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