Green Onion Chicken Meatballs in Mushroom Fresh Fennel Balsamic Gravy

Ecclesiastes 12:7

[7] and the dust returns to the earth as it was, and the spirit returns to God who gave it.

An ej original recipe!

Desired amount small egg noodles, cook set aside and reserve water

Green Onion Chicken Meatballs

1 lb ground chicken 

1 T mashed roasted garlic

1 t oregano 

1 t onion powder

1 t basil

1 t parsley

1 t Fennel seeds

1 t smoked paprika 

1 t salt

1 t black pepper

1/4 c diced green onions

1/4 t red pepper flakes 

1 t Honey

1 t Olive oil

Mix and refrigerate for 30 minutes to let flavors held.

Fry in clarified butter oil mixture.

Build gravy, ingredient below.

Gravy

Pan drippings from Meatballs 

2 c Beef stock

1/4 c Rhone red wine ( I love Cotes-du-Rhône from Costco)

1 t white balsamic vinegar 

1 t Worcestershire sauce

1/2 t salt

1/2 t black pepper

1/8 c chopped mushrooms 

1/8 c chopped Fennel 

Pasta water to the desired amount of gravy

Serve over noodles!

Air Fryer No Peek Chicken

Psalm 91:1-2

My Refuge and My Fortress

    [1] He who dwells in the shelter of the Most High

        will abide in the shadow of the Almighty. 

    [2] I will say to the LORD, “My refuge and my fortress,

        my God, in whom I trust.”

An ej original recipe!

Air Fryer Mode

375 degrees 

13x9 foil pan tightly covered with foil

40 minutes or until chicken pieces reach 165 degrees

1-2 boneless skinless chicken breast cut in half lengthwise and cut into 2-3 inch chunks (keep about the same size)

(This step isn't necessary but I brined my pieces in salt sugar water for 30 minutes before seasoning)

Sprinkle Kinder Wood fired seasoning on chicken pieces 

Set aside

1 qt of Rice ( I used sticky white rice I keep in freezer) it was thawed 

2 cups Chicken bone broth 

1/2 c diced Mushrooms 

DIY Shallot soup mix* or pkg of onion soup mix

1 can Cream if chicken soup

Dump rice in pan

Add mushrooms, soup, broth and stir to mix

Lay Seasoned chicken pieces on top

Sprinkle dry Shallot soup mix over rice and chicken 

Cover tightly, bake till chicken reaches 165 degrees, around 40 minutes 

Serve with tossed Salad 

* DIY Shallot dry soup mix

1 T dry beef broth seasoning 

1 T dried shallots

1/8 t onion powder

1/8 t garlic granules 

1/8 t celery seeds

1/8 t smoked paprika 

1/8 t coarse black pepper 

1/8 dried parsley 

Mix and set aside

Panang Curry Chicken and Shrimp over Stick Rice

Psalm 84:1-2

My Soul Longs for the Courts of the LORD

To the choirmaster: according to The Gittith. A Psalm of the Sons of Korah.

    [1] How lovely is your dwelling place,

        O LORD of hosts! 

    [2] My soul longs, yes, faints

        for the courts of the LORD;

    my heart and flesh sing for joy

        to the living God.

6 Chicken tenders, cut on diagonal into 1/4 inch thin pieces

10 Shrimp, cleaned and tail removed( I used frozen reds)

1 can un-sweet coconut milk(separate heavy thick cream from the thin liquid) reserve both

1 level Panang curry paste (this is spicy so adjust to your liking)

1 T brown sugar 

1/2 t Molasses 

Salt and pepper to taste

1 t basil, crush 

1/2 t kariff powder or a squeeze of lime

1/2 t anchovy paste( u can skip this)

1 T Soy sauce

1 onion sliced thin

2 c broccoli florets 

Melt the heavy thick cream in a large skillet or wok.

Add chicken pieces and cook 5 minutes.

Flip chicken to insure even cooking.

Add the Panang curry and mash into the melted cream.

Add all the seasonings, Soy, anchovy paste, and the veggies.

Cook 2 minutes, add shrimp, cook 2-4 minutes until shrimp is slightly tender.

Mine was frozen so it took 4 minutes. 

Serve over sticky rice along side egg rolls.

Deconstructed Ground Chicken Egg Roll over Sticky Rice

 

 

 

Psalm 84:11-12

    [11] For the LORD God is a sun and shield;

        the LORD bestows favor and honor.

    No good thing does he withhold

        from those who walk uprightly. 

    [12] O LORD of hosts,

        blessed is the one who trusts in you!

An ej original recipe!

Sticky rice, set aside

Won-ton wrappers cut into strips

Fry to crispy, lightly salt and set aside 

1 pkg. slaw mix, small

Cook covered in microwave for 5 minutes.

Set aside and cool.

1 lb ground chicken 

1 c green onions, chopped

1 T roasted Garlic, mashed

1 T toasted sesame oil

1 T sugar

2 T sushi ginger, chopped

2 T Soy sauce

2 T sweet chili Thai sauce

Stir fry until onions are tender.

Add chicken and cook until done. 

Stir in the veggies and just heat.

Serve over sticky rice.

Drizzle with sweet chili Thai sauce. 

The drizzle is optional but oh so delicious!

Roasted Poblano Chicken Noodle Soup

Psalm 80:3

    [3] Restore us, O God;

        let your face shine, that we may be saved!

An ej original recipe!

 

Sauce

1 T butter

1 T flour

Sauté in heavy bottom pan.

Add following ingredients 

1/4 c guacamole salsa (Herdez)

1/4 c salsa verde (Herdez)

1 t sugar

1 t toasted cumin

1 c Chicken stock

Cook until slightly thickened 

Cool 5 minutes 

Whisk in 

1 c full fat sour cream 

Simmer along with following ingredients 

2 c Rotisserie chicken breast

2 fire roasted Poblano peppers, seeded, cut into thin strips

1 qt Chicken bone broth 

1 medium sautéed cut into strips Onion in 1 t olive oil, 

1/2 c Havarti Cheese

1/8 c fresh tinga salsa *

https://aintnocookinglikemommas.blogspot.com/2022/07/fresh-charred-tomato-tinga-sauce.html