{Hawaiian Haystacks}

{Ingredients}

boneless skinless chicken breasts
brown rice
cheddar and Monterrey jack cheeses
pineapple
mandarin oranges
peaches
cherry tomatoes
green onions

{Directions}

Cook the chicken in a skillet, seasoned with salt, pepper, garlic powder, and onion powder, until cooked through, then shred. Toss with a little olive oil and finish cooking. If desired add a. herbes de provence, b. sage and or/hdp c. a mixture of coriander, cumin, curry, turmeric while initially cooking.

Pile on toppings at will.

Comments

Post a Comment

Popular posts from this blog

{Pico de Gallo}

{Ingredients} 3 chopped roma tomatoes 1/2 diced yellow onion 1 diced banana pepper or jalapeno 1/2 diced bell pepper ¼ cup fresh chopped cilantro 1 clove garlic minced 1 tsp salt 1 lime juiced {Instructions} In a small bowl stir together the tomatoes, onion, peppers, garlic, and cilantro.  Squeeze the lime juice into the bowl, add salt, and stir to combine. Chill.
Read more

{French Bread}

{Ingredients} 2 ¼ c. warm water 2 Tbsp sugar 2 Tbsp yeast 1 Tbsp salt 2 Tbsp oil 5 ½ -6 cups flour-stirred before measured {Directions} First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for bot...
Read more

{Pumpkin Crumble}

Our friends Brynn & Lisa brought this to a gathering we had and everyone loved it.  {Ingredients} 1 box yellow cake mix  1 15oz can pumpkin puree  1 12 oz can evaporated milk  3 large eggs 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 1 1/2 cups chopped pecan 1 cup melted butter {Directions} Preheat oven to 350ºF. Grease 9 x 13 pan with butter. In a mixing bowl, add pumpkin, milk, eggs, sugar, cinnamon, and salt. Whisk until combined. Pour into greased pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle pecans over the cake mix. Pour butter over the cake mix and pecans. Bake for 50 to 55 minutes then insert a toothpick to check if it is done. Cool and then serve. 
Read more