Monday, December 13, 2010

Hawaiian Haystacks - Reinvented

So I've never made Hawaiian Haystacks, but I've had them before and really liked them.
However, when I was searching for recipes, I really was turned off by the gravy... I mean, call me a snob, but I really try to steer clear of Cream of "x" Soup, if it's from a can...and that, to my dismay, was what most of the recipes were calling for.
However, I was diligent, I really wanted to try my hand at these! That was when I came across Mel's Kitchen Cafe. I had a "where have I been" moment as I stopped by her website. It's so easy to navigate and seems to have some fun recipes! If I were to get serious about this blog...I'd make it like hers.
Anyway, she had the same gravy/sauce problem I did, only she seized the moment and made THE most delicious sauce to put on the Hawaiian Haystacks from scratch. So, SO much better than anything from a can. My family devoured it. I ate it happily for leftovers over the next 3 days... we'll definitely have these again. Even if I was chopping my way through the 5th topping thinking "why is it that people think these things are SO easy and fast?" They were worth it. So worth it.

Oh, and I also used her baked brown rice idea, simply because we had company coming for dinner and I wanted to make a lot all at once. I just used water and a little salt, and I must say, it was perfectly delicious! We love brown rice in our house, so it wasn't anything earth- shattering, but it was fluffy, soft, and easy.

Oh, and I used plenty o' salt in the gravy. And I reduced the amount of milk and chicken broth and then added it in as necessary. I just wanted my sauce to be a little bit thicker.

Mmmm. Yummy. So, so very yummy! 5 stars.

Recipe here and below.

Hawaiian Haystacks: Chicken Sauce Reinvented

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 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.

Recipe Source: My Kitchen Cafe


  1. We had these for our RS dinner the other night, and one of the toppings was Hoisin sauce, and OH MY GOODNESS it was delicious.