Hawaiian Casserole

This was one of my Mother-in-law's recipes, it was one of Jeremy's favorite dishes growing up. So of course I had to learn how to make it ;) It is so easy and yummy! The only thing I have a big problem with is the name... I know that sounds funny but really. Jeremy & his mom have always called it a "casserole" and to me it just doesn't fit! But I don't know what else to call it so I guess the name stays ;)

Hawaiian Casserole

1 lb. Ground Beef
- Seasonings
Salt, Celery Salt, Garlic Salt
1 can of Pineapple Tidbits
1 can of Stewed Tomato's
1/4 cup Brown Sugar
1/4 cup White Vinegar
1 Tbsp. Corn Starch
1 Tbsp. Soy Sauce

While beef is browning season with the salt, celery salt and garlic salt (there are no measurements to the seasonings it's just eyeballing it to taste). Mix your brown sugar, vinegar, cornstarch and soy sauce in a separate bowl, set aside. When meat is browned add the stewed tomato's & pineapple with juice. Then your contents of the bowl you set aside over everything in pan. Let it simmer for about 10 minutes. Serve over cooked rice.

Cream of Celery Chicken & Rice

This is one of my family's favorite recipes. My mom used to make it for us, it never lasted for long! :)

Cream of Celery Chicken & Rice

3 skinless boneless chicken breasts, uncooked & cubed
1 1/4 cup rice
1 cube of butter
1 envelope of Onion Soup Mix
1 can of Cream of Celery
2 1/2 cups of water

Melt the butter and mix with Cream of Celery & Onion Soup Mix. Then add rice and water and stir gently in a 13x9 pan. Add cubed chicken. Cover with tin foil and place in pre-heated oven at 350 degrees and cook for about 1 hour or until rice is thoroughly cooked. I like to remove the tin foil and leave in the oven for about another 10 minutes to let it dry out just a bit more.

Chicken Tostada's

Ok, so I've heard them to also be called Tinga's but because I'm so Americanized we will just call them Chicken Tostada's! :) Now if you check my blog for recipes you'll know that most of mine come with more "instruction" than anything! So no difference on this one either! Let's just say I really shouldn't ever go into the recipe book writing business any time soon! :)

Chicken Tostada's

• Shredded Chicken*
• Tostada's (I prefer the brand Perico)
• Sour Cream
• Mexican Cheese, Cotija
• Cabbage/Lettuce (your preference)
• Fresh Salsa

Steps:
1. place tostada on plate
2. cover tostada with shredded chicken
3. add sour cream (if you like it)
4. lettuce or cabbage
5. fresh salsa
6. sprinkle crumbled cheese over top
7. ENJOY!

*Shredded Chicken
For the chicken I usually take some bone in chicken breasts or thighs and add them to a pot of water with a few seasonings; 2 to 3 whole cloves, a piece of garlic, a few slices of onion, salt & pepper. Let boil until chicken is cooked through. Then I'll remove the chicken from the pot and let cool. When the chicken is cool enough to handle I begin removing all the bones and shredding it by hand.

*Fresh Salsa
Dice up tomatoes, jalapenos and onions. Finely chop cilantro and mix all together.

Mexican Rice

This is a very simplified version of my mom's original Mexican rice. She came up with the shortcuts that still gives you the same great flavor! Love simplifications!! :)

Mexican Rice

1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt

In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover.

*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.

No Bake Cookies without Peanut Butter

I had a friend ask me if I had a recipe for No Bake cookies without the Peanut Butter due to allergy reason's in her family. So I looked around and found this one. I have not tried it so I don't know how comes out but thought I would share in case others have the same problem:

3 Minute No Bake Cookies

* 2 cups granulated sugar
* 8 tablespoons margarine or butter
* 1/2 cup low-fat milk
* 1/3 cup Nestle Toll House baking cocoa
* 3 cups Quaker Oats (quick or old fashioned*, uncooked)

In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

*If using old fashioned oats, cool mixture in saucepan 5 minutes.

No Bake Cookies

I know this sounds soo lame but I am 30 years old and had NEVER made No Bake Cookies! How wrong is that!? Well today I had a major craving for chocolate and had none readily accessible so I made my own! Here's the recipe I used.

No Bake Cookies

* 2 cups white sugar
* 1/4 cup unsweetened cocoa powder
* 1/2 cup milk
* 1/2 cup butter
* 1 teaspoon vanilla extract
* 1 pinch salt
* 1/2 cup smooth peanut butter
* 3 1/2 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Chili's Rellenos

I LOVE these! They are so simple to make. I love the fresh taste of Green Bell Peppers. My mom makes these two different ways. She makes them this way, how I have done. The other way is my dad's favorite and so unhealthy! I'm not a fan of the other way, she makes an egg dip, dips the bell peppers after they have been stuffed and deep fry's them. And since I don't really like them that way or know all the details to make them that way I won't list that part of the recipe. And I have to apologize I know my recipe's aren't written in the best way but seriously it is hard when the majority of it is "to your liking" :) If you have any questions or need clarification on something feel free to ask :)

Chili's Rellenos

Green Bell Peppers
Mexican Cheese, Cotija
Onions
Oregano
Jalapenos (IF you want them a little spicy)

Pick out a few Bell peppers that would be good to stuff, wash and pat dry. Then cut a slit in them from stem down to the bottom on one side.

I then take the cheese and crumble it down into a bowl, dice up some onions (in this one I just used some little green onion that we grew in our garden, you can use whatever kind you like), dried oregano to liking and some diced up jalapenos IF you want a little kick to them. Mix everything together.

Pick up your bell pepper and and give it a gentle squeeze near the slit and hold it so it will open up a little for you to begin spooning in the cheese mix. At this point you just stuff it as much as you like. I like to completely fill the cavity of the pepper.

Now the next part is by preference. You can cook them on a cookie sheet in the oven turning them occasionally. Or cook them on a skillet on the stove. You can probably see I used tin foil over the skillet, I did that because that's what I use to make my tortillas on and I hate having stuff stick to it! And then just occasionally turn them over. I have done them both ways I prefer on the stove because I am more mindful of them there and since I like mine to have a bit of a crisp left in the pepper, I feel that I can monitor that a little more closely. Jeremy likes them to be softer and I found the oven does a much better job of that. :)

If doing it in the oven I just set my oven to 350 degrees and let them cook between 1/2 to an 1 hour. Again defending on how soft or crisp you want the pepper to be. The cheese will never fully melt but will be come very soft.