Search This Blog

Friday, September 30, 2016

Cathy Kleven's Chow Mein Recipe

I got this recipe from my daughter, Shellie's mother-in-law, Cathy Kleven (who unfortunately isn't with us any more).  She had made it when my daughter was pregnant with my grandson and was having complications so we were trying to help her out as much as possible and I got to sample some and fell in love with it.  You can make it with either chicken, ground pork or both and is a good, quick and economical dish that makes enough for a whole family.  Thought I'd make some up for my son when he goes duck hunting to warm up with some eggrolls I made this week and apple pie..

It's a great recipe, try it some day, you'll enjoy it!

either 2 chicken breasts, cubed or 1 lb ground pork or a mix of both, browned in a large skillet or wok and seasoned with salt and pepper.

2 Tablespoons soy sauce
2 cups either chicken (if using chicken) or beef (if using pork) broth
1/2 cup chopped onion
1-1/2 cups thinly sliced celery

Cover and simmer 10 minutes.

Meanwhile mix together in a small bowl:
1/4 cup corn starch
1/4 tsp ground ginger
1 Tablespoons Hoisin sauce (in oriental section at grocers)
1/4 cup water

once the 10 minutes are up, add the mixture to the wok stirring until thickened.  Taste and add more soy sauce (I add probably 1/8 cup more for the pork version, salt and pepper until the flavor you desire).  serve over steamed rice and/or chow mein noodles. 

you can add optional ingredients such as a small can of sliced mushrooms (I do), chopped water chestnuts, fresh bean sprouts, bamboo shoots, whatever you like in your chow mein..

Tuesday, September 20, 2016

Thanksgiving in a Pan..Chicken and Stuffing Casserole

I got this recipe from a coworker, Colleen, and decided to make it tonight with my own variation.  We had been on vacation for 2-1/2 weeks out West with our camper and dog Annie, and I was going to make it on the trip, never got to it, so decided to make it now that we are home instead.  I changed it a little because I wanted it to be more of a Thanksgiving in a pan dish, so here's how I did it. 

Prepare a box of Stove Top chicken flavor, as directed and set aside.

Prepare a packet of instant potatoes and directed and put in the bottom of a 9 x 13 sprayed baking pan.

In a large skillet melt 1 Tablespoon butter and add 1-1/2 lbs of diced raw chicken breast that has been seasoned with a little salt and pepper until thoroughly cooked.  Spoon over the mashed potatoes.

In the same skillet, add 1 medium diced onion and 1 small can of mushrooms that have been diced up..cook until tender.  Add 1/4 cup flour and toss together.  Add 1-3/4 cups chicken broth and stir until smooth.  Add 1/2 to 3/4 cup cut canned green beans or prepared cooked fresh beans and pour this mixture of the chicken. 

Top with the prepared stuffing and bake in the oven at 400 degrees for 20 minutes. 

I served mine with cranberries, but a salad would be good with it also. (If you want Colleen's recipe it's a Kraft food recipe called Make-Ahead Chicken and green bean Casserole.)