Classic Chicken Lo Mein

Recipe courtesy of Jet Tila

https://www.foodnetwork.com/recipes/lo-mein-noodles-7114663

Ingredients

1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces 

Directions

1. For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
2. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. 
3. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. 
4. Stir the sauce, pour into the pan and incorporate all ingredients well. 
5. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

Roman Chicken

It's June in Minnesota - unpredictable. 

Yesterday I spent the day in Northfield at a soccer jamboree where it was 65 degrees and windy.  I sat there in my portable chair bundled in a polar fleece blanket to stay warm; today it is in the 80s' and humid, it makes it hard to plan.  One of my son's teammates has a dad who had neck surgery a few days ago and I thought it would be a kindly gesture to make a meal for the family, one less thing for another busy mom to worry about.  This is how I was raised.  As I told C upon delivery, I was raised to make Matzo Ball soup for illness and a full meal for the more major ailments in life.  While I pondered what to make for people I have never broken bread with before, I found the warm weather making it more difficult. Winter is easy, any comfort food is a welcoming dish when it's 10 degrees out. Summertime with the warmer temps made it harder for me, meals aren't really make ahead friendly.  I landed on Roman Chicken with a side of asparagus and a crusty ciabatta to soak up the sauce.  I hope they enjoyed it. In addition to her husband who is a weight lifter and I assume a hearty eater, she has two growing boys and I know how they can eat....it's ridiculous. 

Before I packed it up I had to make sure it tasted good, I thought delicious.  I will be making this again.

Roman Chicken 

Ingredients

• 6 skinless chicken breast halves
• salt
• Pepper
• Garlic Powder
• Olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 Orange bell pepper
• 3 ounces prosciutto, chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes (I like Muir Glen diced - organic)
• 1/2 cup white wine
• 1/2 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 1 tablespoons capers
• 1/4 cup fresh flat-leaf parsley leaves, chopped

Directions

1. Season the chicken with salt, pepper and garlic powder on both sides
2. In a skillet on medium heat, add a tsp or two of olive oil. Once hot, brown the chicken on both side, I do this in batches, three pieces at a time.  Set aside.
3. Using the same pan, add the peppers and prosciutto and cook until the peppers are wilted and the prosciutto is crisp, about 8-10 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes, wine, and herbs, scraping the browned bits off the bottom of the pan.
6. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
7. Right before serving add the capers and the parsley. Stir to combine and serve.

Starve a Cold and Feed a Fever, But What About an Ankle Replacement?

Chicken Cacciatore

A good friend's dad had an ankle replacement, so of course I was compelled to cook. I don't know why I am the way I am but if someone is sick, has surgery or dies I feel a tug telling me to cook. Perhaps it is etiquette, maybe my mom instilled this behavior in me growing up or maybe its all I know to do. My friend has said on numerous occasions, "Food is Love" and I believe there is some truth to that. As a mother, when your child eats you feel good inside, when you entertain and people enjoy what you served it is selfishly rewarding. Perhaps I do it selfishly.....wow a means to an end. HHHmmmm, I'll have to ponder that one.

Anyhow..........this morning the thermometer read -4, chilly; so I'm thinking comfort food would be good. I've decided that Chicken Cacciatore with rice instead of pasta would be a comforting dish and I'll make it a little spicy to warm him up on the inside.

3 Large Peppers (I like to use assorted colors)

1 Whole Chicken or 6 boneless, skinless chicken breasts

Flour, Garlic Powder, Salt, Pepper, Oregano

1 Egg

Milk

6 Garlic Cloves

1 good size onion

42 oz Whole Tomatoes

1/2 Lemon sliced paper thin

3 anchovy fillets

1 T capers

1 t red pepper flakes (use less if you do not like spicy)

1/2 bunch fresh basil

1 Cup white white (Dry)

1. Take Chicken, (Whole cut up or breasts butterflied) and dredge in flour, egg wash and flour again. For this recipe I measured 2 Cups flour, lots of salt and Pepper, 2T garlic powder and 1 T dried oregano. Egg wash was 1 egg and 1.5 Cups milk mixed together. Set aside.
2. Take 3 peppers and prepare by charring on gas stove top or broiling. Once charred let sit in paper bag a while, once cooled peel and chop into 1" pieces.
3. In large saute pan, pour 2 T or so of olive oil and add 1 whole onion sliced thin, 6 garlic cloves quartered and saute for approx 5 minutes.
4. Add tomatoes, (I use who tomatoes and chop them) red pepper flakes, lemon slices, basil, Capers and Anchovies (I know you want to skip these but don't, they melt and you will never know they are there. Trust me, I hate them and it isn't the same without them)
5. Add Wine
6. Saute for 20-30 minutes.
7. Brown the chicken pieces on both sides, do this in batches so pan isn't crowded.
8. Add pieces as they are browned
9. Turn to low and saute for 20-30 minutes.