Monday, October 28, 2013

Hawaiian Haystacks

Can you believe that I've lived in Utah this long and have never had hawaiian haystacks? Well it's true. I saw this version over at my favorite food blog Mel's Kitchen Cafe. I didn't change her recipe at all, so this is her recipe verbatim. We didn't do tons of toppings like some, but it was still good. Enjoy!

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Saturday, October 26, 2013

Halloween Slush Punch

I saw this punch idea over at Six Sisters' Stuff and thought it would be a perfect Halloween punch. The citrus flavor is nice and refreshing and stirring the sherbet in the cups gives it a great slushy consistency. Enjoy!

1 (12 oz.) can orange juice concentrate, thawed
1 (2 liter) bottle sprite zero, chilled
1 (46 oz.) can pineapple juice, chilled
1 quart orange sherbet

In a large punch bowl, combine orange juice concentrate, soda and pineapple juice. Top with scoops of sherbet and serve with spoons. Stir in sherbet to make it nice and slushy.