Yeah! It’s Monday. Here’s what’s being served at the Larsen Café and Bakery this week, enjoy!
Hawaiian Haystacks—we can’t go there, but we can pretend!
Sloppy Joe’s and Fries
Pigs in a blanket
Luau Grilled Chicken—again we need Hawaii; Super easy recipe. Either marinate your chicken in ½ c. soy sauce, 1 c. pineapple juice (or ½ c. sugar), 1 c. water; 1 clove minced garlic and 1 tsp. Ginger; OR get a McCormick Luau seasoning packet and use that. Mix everything together and pour over meat. Marinade 1-4 hours and grill.
Thai-Style Chicken Skillet
¾ lb. Boneless chicken breast, cut into strips
2 Tbsp. Soy sauce
1 pkg. Rice-A-Roni Chicken & Broccoli flavor rice
2 Tbsp. Creamy peanut butter
1 garlic clove, pressed
1 ½ cups Frozen Pea pods
½ cup Red pepper, strips
1- Toss chicken with soy sauce, set aside. In large skillet over medium heat, sauté rice mix with 1 Tbsp. Butter/margarine.
2- Slowly stir in 1 ¾ cups water, seasonings, and peanut butter, garlic. Stir in chicken; bring to boil and cover. Reduce heat to low and simmer 12 minutes.
3- Stir in peapods, peppers-return to simmer. Cover and simmer 3-5 minutes until veggies are crisp- tender. Stir. Let stand 3 minutes. Top w/ peanuts if desired.