Hawaiian Nachos

I actually invented a recipe - Hawaiian Nachos! I served them at brunch last weekend, They were awesome and super easy to make. They can easily be prepped in advance so you can pop them in the oven right when the guests arrive and eat them minutes later.  This recipe is for a large turkey-sized platter (12” x 16”). Serves 8 to 10.

Ingredients

4 oz. Publix Sweet Ham (about ¼ thick slice, cut into small cubes)

8 oz. Can Dole Pineapple Tidbits

8 oz. Bag of Shredded Mexican Cheese

10 oz. White Tortilla Chips (restaurant style)

Paprika To Garnish

Whole Red Bell Pepper (optional)

Pickled Sliced Jalapenos (optional)

Directions

-         Cut ham and optional red pepper into ¼ inch cubes. Drain pineapple tidbits. Prep in advance and refrigerate. 

-         Once guests arrive prepare nachos for oven - place 2/3 of chips on oven ready platter.  Otherwise place on cookie sheet in shape of serving platter and slide onto platter when broiled.

-         Top with half of shredded cheese

-         Place remaining 1/3 of chips on base

-         Evenly sprinkle ham, pineapple tidbits and red bell pepper on top.

-         Top with remaining shredded cheese
-         Dust with paprika for color garnish

-         Broil for 60 to 90 seconds (watch VERY carefully so it does not burn)

Serving Suggestions/Alternate Options

-         Serve with fruit salsa – mango or peach – and sliced jalapenos on the side

-         Substitute diced sweet Vidalia onion for bell pepper (or just add) when in season
-    Add a sprinkle of shredded coconut flakes after taking out of oven. 

-         Use turkey ham if you do not eat pork

Cashin's Place Hot Chicken Salad

A number of you have requested my version of the old Cashin’s Place at Cumberland Mall Hot Chicken Salad so here it is.

Ingredients
3 Chicken Breasts (plump, with skin and bone)
1 ¾ cup Low-Fat Mayo
1 ¼ cup Sliced Celery Hearts (1/4” thick)
¾ Teaspoon Lawry’s Seasoned Salt
½ Teaspoon Black Pepper

Directions
- Place chicken in large pot, leave skin on
- Cover with water 2 inches above chicken
- Do not add any seasoning 
- Boil for 10 minutes, let sit for 2 hours
- De-bone chicken and place into KitchenAid Mixer bowl
- Sprinkle half the salt and pepper after first breast is de-boned
- Add rest of spices, celery and mayo on top of remaining chicken
- Mix on the lowest speed with a dough hook (about 4 minutes)
- Stop periodically to scrape bowl with spatula
- Should not be dry, add more mayo if needed 
- It will look stringy like in the photo when done
- It’s good for 3 days so plan on giving some away!

Serving Suggestions

- The original “Hot Chick” as it was called in the 70s is served open-faced on egg roll (egg bread/challah roll). Top with shredded sharp cheddar cheese and garnish with paprika. Microwave for 1 minute until hot on medium. The celery will explode if you cook it too long or on high. 
- Cold Sandwich: It’s great cold too. Serve on sliced Publix Challah bread. Substitute a slice of sharp cheddar for the shredded.
- Cold Appetizer: Leave celery out of recipe. Place salad on serving dish over red leaf lettuce and garnish with paprika. Serve with ½ inch sharp cheddar cubes and 1 ½” inch celery sticks cut on the bias as scoops. Deviled eggs go well with it. 
- Hot Appetizer: Place salad made to recipe in microwave serving bowl. Top with shredded cheddar and paprika garnish. Microwave on medium until warm. This will explode on high and make a mess in your oven. Serve with toast points made from Publix Challah bread.