Herb Chicken Stew

By: Kitty Nichols
From: Foodnetwork.com

* Note: "This stew is easy to make & can be made the day before. Next time I would leave out the fennel since I don't care for fennel much. Also I just tossed a couple minced garlic cloves in for the Fire Roast Garlic juice and used regular soy sauce." 

* Serves 4-6

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
• Canola oil, to cook
• Salt and black pepper
• 2 onions, sliced
• 2 large carrots, peeled, 1/8-inch slices
• 2 ribs celery, sliced
• 3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
• 1 tablespoon dried thyme
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon ginger powder
• 8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990
• 1 tablespoon coarse ground fennel
• 2 tablespoons naturally brewed soy sauce
• 1 quart chicken stock

Directions

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.

PLATING: Serve in large pasta bowls with crusty bread.

Creamy Swiss Cheese Chicken Bake

printed from melskitchencafe.com

*Note: If you like extra sauce, consider increasing the sauce ingredients accordingly. Also, if you are using frozen or even partly frozen chicken breasts for this dish, there is a chance the finished dish after baking will be watery. I recommend using fresh, not frozen, chicken breasts and patting them dry prior to using.

*Serves 4-6

INGREDIENTS:

2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces)

6-8 slices Swiss cheese (about 4-6 ounces)

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

3/4 cup freshly grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

Hot, cooked rice for serving

DIRECTIONS:

Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.

Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.

Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.

Egg rolls

Egg Rolls (Indonesian Lumpia)

By: Shirley Morris

Filling:

1 chicken boiled till done, then cut into small pieces

1 tsp. garlic powder

1 chicken bouillon cube, crushed

Salt and pepper to taste

Vegetables, fresh, washed, and raw:

• 10oz cabbage shredded
• 10 oz carrots, julienne cut
• 10 oz celery, diced finely
• 10 oz green beens, julienne cut
• 10 oz bean sprouts, rinsed
• 1/2 onion rinsed

using a wok or large skillet:

Heat 2 tbsp. of oil. Sauté onions and garlic. Add chicken pieces,  mix well and heat thoroughly. Add

all vegetables, stir-fry till vegetables are crisp. Add crushed bouillon as well as salt and pepper to taste.

Remove from heat and allow to cool. 

Ginger Sauce:

2 tbsp of sugar

2 tsp of ginger

1/2 onion diced

1 C. tomato ketchup 

2 tbsp SWEET soy sauce* (Kecap Manis) 

1 tsp chili paste (Sambal)

2 tbsp corn starch, mix with water and set aside

2 C. of water

Using a large saucepan:

Brown the sugar (add nothing else until browned). Once sugar is browned, add water and stir until 

combined.  Add remaining ingredients EXCEPT corn starch. Stir constantly while bringing to a boil.

When complete add the mixed cornstarch, stirring well.

To roll the egg roll:

Place the egg roll skin in front of you diagonally; add a large spoonful of cooled filling. Fold nearest 

corner over the mixture, followed by the left and right corners. Using egg whites as your "glue", dampen

the remaining corner with egg white. Roll the covered section of egg roll forward onto the dampened 

corner. Roll over again and press the closing corner gently to ensure the egg roll is sealed. Stack rolled

egg rolls until ready to deep fat fry. Fry in hot oil until golden brown, drain well.