HAWAIIAN HAYSTACKS
2 TBS. butter
½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Sautee butter and onions, add chicken soup and sour cream and warm over medium heat. Stir in chicken and cook until hot but do not boil.makes 12 servings
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chowmein noodles 1 bag Celery
Pineapple 2 20 oz cans Red pepper
Mandarin oranges 2 15 oz cans Peas
Green onions Coconut
Almonds Cheese
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, March 6, 2009
Friday, January 30, 2009
THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS
Bowls:
8 (6 x 6 – inch) egg roll wrappers
cooking spray
Dressing:
¼ c. Nakano Original seasoned rice vinegar
1 T. canola oil
1 T. soy sauce
½ t. grated peeled fresh ginger
1/8 t. salt
1/8 t. ground black pepper
1 garlic clove, minced
2 T. peanut butter (reduced fat)
1 t. honey
Salad:
1 c. frozen shelled edamame (green soybeans)
2 c. chopped cooked chicken breast
3 c. chopped red leaf lettuce
1 c. cooked long grain brown rice
1 c. finely shredded red cabbage
½ yellow bell pepper, cut into ¼ inch wide strips
¼ c. diagonally sliced green onions
¼ c. chopped unsalted peanuts
1. Preheat oven to 350*
2. To prepare bowls. Lightly coat one side of each wrapper with cooking spray. Fit 4 wrapper, coated sides up, into 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat with remaining 4 wrappers. Bake at 350* for 8 minutes or until lightly browned. Remove wrappers from pans; cool on a wire rack.
3. To prepare dressing, combine vinegar and next 6 ingredient (through garlic) in a small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk
4. To prepare salad, cook edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, losing gently to coat.
5. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 ½ t. peanuts. Serve immediately.
6. Makes 8 servings 6 pts per serving.
Bowls:
8 (6 x 6 – inch) egg roll wrappers
cooking spray
Dressing:
¼ c. Nakano Original seasoned rice vinegar
1 T. canola oil
1 T. soy sauce
½ t. grated peeled fresh ginger
1/8 t. salt
1/8 t. ground black pepper
1 garlic clove, minced
2 T. peanut butter (reduced fat)
1 t. honey
Salad:
1 c. frozen shelled edamame (green soybeans)
2 c. chopped cooked chicken breast
3 c. chopped red leaf lettuce
1 c. cooked long grain brown rice
1 c. finely shredded red cabbage
½ yellow bell pepper, cut into ¼ inch wide strips
¼ c. diagonally sliced green onions
¼ c. chopped unsalted peanuts
1. Preheat oven to 350*
2. To prepare bowls. Lightly coat one side of each wrapper with cooking spray. Fit 4 wrapper, coated sides up, into 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat with remaining 4 wrappers. Bake at 350* for 8 minutes or until lightly browned. Remove wrappers from pans; cool on a wire rack.
3. To prepare dressing, combine vinegar and next 6 ingredient (through garlic) in a small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk
4. To prepare salad, cook edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, losing gently to coat.
5. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 ½ t. peanuts. Serve immediately.
6. Makes 8 servings 6 pts per serving.
STICKY COCONUT CHICKEN
6-8 boned, skinned chicken thighs (about 1½ lbs
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Baste frequently with remaining marinade…and use it all.
Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.
Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. Makes ½ cup of glaze
6-8 boned, skinned chicken thighs (about 1½ lbs
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Baste frequently with remaining marinade…and use it all.
Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.
Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. Makes ½ cup of glaze
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