Slow Cooker Hawaiian Haystacks

Slow Cooker Hawaiian Haystacks

Love this recipe. Ive done it both with slow cooker and without. and just added cooked chicken. Ive used toppings similar to what is pictured. Things like lemon and coconut were a welcome addition. I think there's another recipe for this (without cream of chicken soup as well), but I think this one might be easier with the slow cooker addition, and I liked the fresh taste...mmmm alvocado! oh, and I want to remember: brown rice is best because of the high content of fiber. Basmati is the lowest in glycemic load. therefore brown basmati is best.

Homemade Cup of Noodles

I followed/didn't follow a recipe for homemade ramen.  It turned out to be similar but a little more like cup of noodles.  Whatever it was...It was good! I am proud to say that I pretty much made up my own oriental soup!

Homemade Cup of Noodles:

-Boil 3 eggs and slice. Set aside.
-Slice 4 green onions

-Saute:
2 T. Asian soy and ginger cooking oil--the brand was star cuisine cooking oil (Mark found this at the store)
1 package of rinsed mushrooms--the normal size store package--8 oz?
4 cloves of minced garlic

Boil for 7 min:

8 C. of chicken broth
12 oz. package of rice noodles  (in Asian section in grocery store)
2 T. soy sauce
1 C. frozen peas
1 C. frozen corn

Add sauted mixture, eggs, and green onions. Stir and cook for another minute.  Add more soy sauce, asian cooking oil, salt and pepper to taste.  I served this with parker house rolls.

Adapted from http://damndelicious.net/2014/10/13/easy-homemade-ramen/

One Pot Lasagna

This recipe was awesome because it tasted like a lasagna but I didn't have to do all the work!

I used frozen chicken sausage that I had from Costco.  I browned it on all sides then I chopped it up.  I also used elbow macaroni noodles from the cannery instead of farfalle pasta.

http://damndelicious.net/2014/12/27/easy-one-pot-lasagna/

EASY ONE POT LASAGNA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield6 servings

The easiest 30-min lasagna you will ever make in a single pot - no boiling, no layering, nothing - the pasta gets cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley leaves

Make A Quick & Easy Ranch Spinach Dip

 

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
• Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
• Serve immediately, garnished with parsley, if desired.

Homemade Corn Dogs

I used our new deep fat fryer that we got from Em and these were so fun!  We have made them twice already.  I used Katie's bisquick recipe that is on this blog to go with it.

Corn Dog Pops

1

quart (4 cups) oil for frying

2

whole eggs

1

cup milk

1

cup Bisquick

1

cup cornmeal

1/2

teaspoon dry ground mustard

1/2

teaspoon paprika

8

hot dogs, cut in half  (to make them shorter)                                            

16

wooden skewers

for

mustard and ketchup dipping

Directions

• 1 Pour oil into a small pot and heat to medium high.
• 2 While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal, mustard, and paprika. Mix well and set aside.
• 3 Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
• 4 Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
• 5 Remove from the oil and drain the corn dogs on paper towels

 

http://www.tablespoon.com/recipes/corn-dog-pops/46d683a7-f89c-40ac-9f59-a2855b28dcf5?crlt.pid=camp.gFLc3unQfGvs

White Bean Chicken/Turkey Chili

This is the recipe I made at Christmas.  It is nothing too amazing but it's pretty good and the best part about it is that it is one of the easiest recipes I have!! Yay for simple!! I keep making the parker house rolls with it that Katie posted from Mel's.  Man those are good too!

http://www.melskitchencafe.com/white-bean-chicken-or-turkey-chili/

White Bean Chicken (or Turkey) Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
• 2 cups cooked, diced chicken (or turkey)
• 2 cups chicken broth
• 3/4 cup salsa (I use Pace Chunky Medium)
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1 1/2 cups shredded mozzarella cheese

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes.
2. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.