September 1, 2016

Apple Cheddar Bacon Mini Pies

Posted by HI Cookery under 09 September | Tags: , , , , |
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Apple Cheddar Bacon Mini Pies

Apple Cheddar Bacon Mini Pies

September-November: National Apple Months

Apple pie is a popular apple dish to make during the National Apple Months from September to November. Instead of a sweet apple pie, try a savory one instead: apple cheddar bacon mini pies. They are like a small yet hearty quiche full of flavor from apples and applewood smoked bacon.

Islander brought this dish instead of a dessert to the culinary book club meeting at the local library this month, following the apple ingredient theme. Most members brought the typical, sweet apple dishes so they very much welcomed Islander’s contribution to balance out the buffet.

Try something different than the traditional apple pie and make a savory apple cheddar bacon mini pie during National Apple Months.

Recipe

(Adapted from Betty Crocker)

Ingredients

  • 1 package (1 pound) applewood-smoked or regular bacon, cooked, cooled and crumbled
  • 1 apple, peeled and diced (equivalent to one cup)
  • ½ cup sweet or white onion, chopped
  • 1 cup sharp cheddar cheese, shredded
  • 2-3 tablespoons fresh sage, finely chopped
  • ½ teaspoon salt
  • ½ cup Bisquick mix
  • ½ cup milk
  • 2 eggs

Directions

Cook the bacon (fry or bake), drain the grease, let cool and crumble into pieces. Peel and dice the apple.

Apple Cheddar Bacon Mini Pies

Chop the onions. Place in a large bowl with the cheddar cheese. Chop the sage and add to the bowl. Sprinkle the salt and mix well.

Apple Cheddar Bacon Mini Pies

In a separate bowl, stir the Bisquick mix with milk. Beat the eggs into the Bisquick mix until the batter is smooth. Mist a standard-size muffin pan with cooking spray.

Apple Cheddar Bacon Mini Pies

Place a scant tablespoon of the batter into each of the 12-15 compartments. Divide the apple-cheddar-bacon mixture and scoop into each compartment (about ¼ cup or 4 tablespoons). Top with remaining batter. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven and let cool in the pan for five minutes. Transfer to a rack to cool slightly. Serve warm.

Apple Cheddar Bacon Mini Pies

Notes

  • As a shortcut, use two packages (3 ounces each) of pre-cooked real bacon bits and pieces.
  • Search our blog for other recipes containing apples as an ingredient.
 

August 29, 2016

Chicken Chop Suey

Posted by HI Cookery under 08 August | Tags: , , , |
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Chicken Chop Suey

Chicken Chop Suey

August 29: Chop Suey Day

When Islander was a baby, she and her Mommy and Daddy lived temporarily in a tiny apartment above a strip mall in Aiea, Oahu, Hawaii, while waiting to move into a military base family housing unit in Pearl Harbor. Their apartment was above Waimalu Chop Suey House.

Decades later this iconic Chinese restaurant still remains in its busy location. But its crispy gau gee (dumpling) is more famous than its namesake chop suey. Whenever we go back to visit Islander’s family on Oahu, Waimalu Chop Suey is one of the places where we like to eat—for both nostalgia and the food.

Chop suey, which translates to “mixed vegetables” or “assorted pieces”, has as many origin stories as recipe versions. But the common ingredients include mung bean sprouts and a soy sauce-based gravy. Meat and eggs can be added in this easy vegetable stir-fry dish, if available and if desired. Chop suey can be eaten with rice or noodles for a simple, savory and satisfying meal.

Check out our chicken chop suey recipe version below for Chop Suey Day!

Recipe

Ingredients

  • ½ pound chicken breasts, boneless and skinless
  • 4 tablespoons soy sauce, divided use
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, fresh grated
  • ½ cup onion, sliced
  • 1 carrot, grated or julienned
  • 1 stalk celery, chopped
  • 1 ½ cups bean sprouts
  • 1 cup cabbage, chopped
  • 1 cup chicken stock
  • 2 tablespoons cornstarch
  • salt and pepper to taste

Directions

Chop the chicken into bite-sized pieces. Set aside. In a medium bowl, make the marinade for the chicken by mixing together two tablespoons of soy sauce with the sugar, garlic and ginger. Toss the chicken in this marinade, cover and chill for at least 30 minutes.

chickenchopsueysteps1

Meanwhile, prepare the other vegetables (or use a chop suey vegetable mix—canned or bagged—see Notes).

chickenchopsueysteps2

In a large wok or skillet, heat a little oil. Sauté the marinated chicken pieces until brown and the liquid has been reduced. Transfer to a plate and keep warm. In the same skillet, add a little more oil. Sauté the onions until soft. Add the carrot, celery, bean sprouts and cabbage.

chickenchopsueysteps3

Make a well in the middle of the vegetables and pour the chicken stock. Return the chicken to the pan and mix well. In a small cup, mix the remaining two tablespoons of soy sauce with cornstarch to make a slurry. Stir into the wok/skillet until thickened. Season with salt and pepper to taste. Dish out onto a platter.

chickenchopsueysteps4

Notes

  • Serve chicken chop suey hot with rice or over noodles. Or sprinkle won ton strips over it as a garnish and serve as a side dish.
  • Chop suey vegetables are available in a can (La Choy brand)! Take a cooking shortcut with a less tinny taste and use fresh mixed vegetables in a bag (Taro Brand).
  • Watch a YouTube video of Rodgers and Hammerstein’s musical, Flower Drum Song, entitled “Chop Suey”.
 

August 27, 2016

Banana Pancakes

Posted by HI Cookery under 08 August | Tags: , , , , |
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Banana Buttermilk Pancakes

bananapancakes

August 27: National Banana Lovers Day

Pancakes are among our favorite breakfast/brunch foods to have on Saturday mornings when we have more time to relax instead of rush out the door to beat the traffic to work. We have cooked traditional buttermilk pancakes and sometimes others made with blueberries and poi before. But we love the ones made with mashed bananas the best because the pancakes are so moist and naturally sweet (we omit the sugar in the recipe). Banana pancakes are perfect for breakfast, brunch and especially National Banana Lovers Day.

Recipe

(Adapted from Food.com)

Ingredients

  • 2 bananas, ripe and mashed (about 1 cup)
  • 1 ½ cups flour
  • 2 tablespoons sugar, granulated white (we omitted this)
  • 1 teaspoon baking soda
  • 1/3 cup walnuts, chopped (optional)
  • 2 cups buttermilk (see Notes)
  • 2 eggs, beaten
  • ¼ cup butter, melted and slightly cooled
  • oil for frying

Directions

Peel and mash the bananas. Set aside. In a large bowl, combine the flour, sugar (if using) and baking soda. Add the walnuts (if using). Beat in the eggs.

bananapancakessteps1

Pour in the buttermilk and melted butter. Add the mashed bananas. Mix well until moistened. Grease a skillet over medium-high heat. When hot, pour some of the pancake batter. Wait until it slowly bubbles and browns on the bottom before flipping it over to finish cooking. Transfer to a plate, keep warm and finish cooking the rest of the pancakes. Serve in a stack with a pat of butter, syrup and slices of fresh banana, if desired.

bananapancakessteps2

Notes

  • Buttermilk can be made at home! Instead of the packaged product, simply mix 1 tablespoon of white vinegar or fresh squeezed lemon juice to 1 cup milk and let it stand for 5-10 minutes. Mix well before using in the recipe.
  • Banana pancakes also may be enjoyed on September 26, which is National Pancake Day in the United States, and on Shrove Tuesday/Fat Tuesday, a movable feast day before Ash Wednesday, the beginning of Lent.
  • We prepare these pancakes ahead of time and refrigerate them when we expect to have overnight guests. Banana pancakes are still moist and flavorful to heat up for breakfast the next morning, which is a time-saver!
  • Love bananas like we do? Look for other banana recipes by searching our blog.
 

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