Mexican Chicken Stew

8-10 chicken thighs (skinless & deboned)
1/3 cup corn starch
1 egg
2-3 tsp salt
2 tsp ground black pepper
1.5 tsp garlic powder
1 tablespoon soy sauce (optional - but it helps the chicken to "brown")
1 can enchilada sauce (8 oz)
3/4 cup water
1/2 cup white wine (substitute extra water if none)
2 tablespoons olive oil (use less if using a non-stick wok/dutch oven)

Remove bone and skin from chicken and chop into large 2 inch cubes/pieces. Place chicken, 2 tsp salt, pepper, garlic powder, egg, soy sauce and corn starch in a bowl and mix well.

Heat a large wok or non-stick soup pot on high and add olive oil. When pan is heated, add the bowl of chicken (including the marinade). Spread the chicken out evenly across the bottom of your hot pan and leave it to "fry" or form a brown coating. Yes the chicken will look like it's sticking together in one mass.

Once the chicken "mass" has browned on one side, divide it in half or large pieces with a spatula and flip the "mass" over to brown on the other side. Once the chicken has "somewhat" browned on both sides, add the white wine to deglaze the pan. Mix the chicken and wine, and break apart the mass. Not all of the chicken will be fully browned or cooked through, this is OK ... you just want most of it browned to make the sauce taste good.

Add the water and can of enchilada sauce to the pan and mix well.

Cover the pan (but leave it slightly ajar to vent) and turn the stew on med or low and allow it to simmer for 30 - 45 min (stir occasionally). Taste the sauce and add the remaining teaspoon of salt if necessary.

The stew will thicken and look like chile colorado (except it's made with chicken and a less spicy red sauce).

Serve with spanish rice or in tortillas.

Broccoli Casserole

Homey creations made with Campbells Cream of Mushroom soup are a big hit with guests at the Smong house. Per request from my friend Renee here is the recipe.
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3-4 bunches fresh broccoli tops
1 can of Campbells Cream of Mushroom soup
1/3 cup mayonnaise
1/2 cup cream cheese (or approx. 1/2 block)
1/2 cup breadcrumbs
1/2 teaspoon kosher salt

Microwave the cream cheese until it's soft. Mix with mushroom soup and mayonnaise. Cut the broccoli into 2 inch florets. Spray a baking dish with non-stick cooking spray and lay out the broccoli florets in the pan. Spread the soup/cheese/mayo mixture over the broccoli then cover with breadcrumbs and salt. Bake for 35-40 minutes at 400 degrees.

5 Min Cous Cous

1 tomato (seeded and diced)
2 carrots (grated)
1 cup cous cous
1 + 3/4 cups water
1 tsp kosher salt
1/2 tsp ground black pepper
1 tablespoon olive oil
2 tablespoons butter

Microwave 1 + 3/4 cups water in a large bowl for 2-3 min / until the water is boiling hot. Pour dried cous cous into the hot water, stir to coat each grain, then cover the bowl with a plate or cutting board. Let sit for 3 min then mix (fluff) with a fork.

Cut tomato in half, dig out the seeds, then dice. Peel then grate 2 carrots. Add veggies, salt, pepper, olive oil and butter to the fluffed cous cous and serve.

Easy Shrimp Pomodoro

1 pound shrimp (peeled and deveined)
2 cups cooked pasta (any shape)
2 tomatoes (diced)
1 clove garlic (grated)
2 tablespoons fresh basil (chopped)
1/2 stick of butter
1/4 cup white wine
1 tsp salt
1/2 tsp ground black pepper

Boil pasta then set aside.

Heat a large/dry saucepan on high heat. Place butter in the pan and cook for 30 seconds - 1 minute ... essentially until the butter foams and bubbles. Add garlic, salt, & pepper to the pan and cook for an additional minute. Add shrimp to the pan and cook for 2 minutes. Add the chopped tomatoes and wine to the pan and cook for 2-3 minutes until the tomatoes start to break down. Add the cooked pasta and chopped basil to the pan and cook until the pasta is heated through and coated with sauce.

Total cooking time is under 15 minutes. The dish should be served immediately after cooking.

These Meatballs are to die for !!!!

Grandma Maronis Meatballs 100 Year Old Recipe - From Mike Maroni

1 pound ground chuck
4 oz dried bread crumbs
4 large eggs
4 oz whole milk (I omitted this ingredient)
6 oz grated Romano (I used 1/4 cup of grated Parmesan)
3 oz grated Spanish onion (I used 1/2 of a yellow onion)
2 oz finely diced fresh garlic (I used 4 cloves)
2 oz finely chopped fresh Italian parsley leaves (I used 1.5 tablespoons dried)
2 oz finely chopped fresh basil leaves (I omitted this ingredient)

1. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Maroni Sauce - From Mike Maroni

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

1. In a medium saucepan over medium heat, add oil.
2. Once heated add the finely sliced garlic and onions to the pan.
3. Cook over medium heat until soft and slightly brown.
4. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
5. Remove from the heat and add the julienned basil.

Hawaiian Chili

Ingredients:

2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions(diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn

Directions:

Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.

Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.

* Optional: Add 1 can of red kidney beans (drain and rinse)

** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.