Hawaiian Haystacks

I'm going to be using some of this week's ingredients to make Hawaiian Haystacks. Here's a good basic recipe if you want to try it - find the recipe HERE. 

Picante Queso Dip

I love this dip from Mission Tortilla Chips.  Use a little chopped jalepeno (seeds removed) instead of the canned green chiles if you like.  

Recipe Ingredients:  4 Green Onions 1 can (4 oz.) Green Chiles diced and drained 2 medium Tomatoes chopped Bottled Hot Pepper Sauce to taste 1-1/2 cups Monterey Jack Cheese shredded 1-1/2 cups Cheddar Cheese shredded 1 Tbsp. Butter 2 lb. Mission® Tortilla Strips

Recipe Instructions:  1. Sauté onions in butter. Stir in chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with Mission® Tortilla Strips. Enjoy this delicious picante queso dip Mexican recipe!

Chicken Tostadas

This recipe is adapted from a book called Celebrations. I looove the avocado salsa on top.

• 2 Tbsp vegetable oil, plus more for tortillas
• 2 lbs boneless skinless chicken breasts, cut into strips or chunks
• 2 cloves garlic, minced
• 1-4 oz can diced green chilies
• 1/2 cup sour cream
• 6-6 inch tortillas
• 1/2 small head of lettuce, thinly sliced
• 1 cup grated Monterey Jack or cheddar cheese
• 2 tomatoes, chopped
• Avocado Salsa

In a large skillet, heat 2 Tbsp oil over med heat. Add chicken and cook until cooked through. Add garlic & cook 30-60 seconds. Add green chilies & sour cream; stir well. Cook over low heat until hot. Cover and set aside.

Generously brush tortillas with veg oil on both sides. Place a well-greased 10- inch skillet over medium heat. Fry tortillas, one at a time, for about 30 seconds on each side or until lightly browned and blistered. Remove from skillet & stack.

Arrange lettuce on each tortilla. Top with chicken mixture; sprinkle with cheese & tomato. Spoon avocado salsa on top. Makes 6 servings.

Avocado Salsa

• 3 Tbsp vegetable oil*
• 2 Tbsp fresh lime or lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 avocado, peeled, pitted & chopped
• 1 tomato, chopped

In a small bowl, combine all salsa ingredients & stir together. Cover and refrigerate for an hour.

*I cut the oil down to about 1 Tbsp, and it was great.

I also plan to top it with sautéed mushrooms and chopped green onions this week.

Chow Mein (similar to Panda Express)

I just tried this new chow mein (like Panda Express -- so really lo mein?) tonight.  I really liked it, though I would have doubled the vegetables for my tastes (the kids liked it as it was).  It used the bean sprouts, celery, cabbage, and green onions.  I also ate some persimmon on top.  And steamed snow peas to eat on the side.  The recipe is here.

Stir-fried Basil Chicken

The fresh basil really makes this dish, but I've made it with the seasoning when I don't have it fresh.  

2 T water

2 T soy sauce

4 tsp. sugar

1 3/4 lbs.  boneless, skinless chicken breasts, cut into strips

3 green onions, sliced

4 tsp. canola oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (or to taste)

1/2 lb. snow peas

1/2-3/4 c loosely packed fresh basil leaves, thinly sliced

Cooked white rice

1. In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat. Refrigerate for 30+ minutes.

2. In a wok or skillet, stir-fry the onions in 1 tsp. oil until crisp-tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.

3. Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 tsp. oil for 4-5 minutes, or until juices run clear.  Meanwhile, in another pan, steam the snow peas to desired tenderness (doesn't take long).  Add onion mixture to chicken. Stir in basil; heat through.

4. Serve chicken over steamed snow peas and rice.

Celery Casserole

Okay, this is probably for the adventurous eater, but I love it!  Rich’s grandma served this to us outdoors on a brisk autumn day with warm blueberry muffins and fresh fruit – best lunch ever!!

1 to 1 ½ heads celery, chopped thin (think 1/3-1/2 inch pieces)

½ onion, chopped fine (I like using green onion, but Valencia, yellow, or red would also work)

1 can chicken (or chopped boiled chicken)

½ mayonnaise (or more if you wish)

1 T lemon juice

Chopped cashews (optional)

1 cup crushed potato chips

1 cup shredded cheddar cheese

Mix first six ingredients and spread in a 9X13 pan.  Top with chips and cheese.  Casserole should be thin.  Bake in 450 oven for 10 minutes.