Pork Stew...melt in your mouth, oh so easy and satisfying

This is an absolute favorite in our household with the kids coming back for seconds, even thirds-definitely no leftovers here! I made this for dinner Sunday night. It was a good thing I saved some to pack for the husband's lunch BEFORE dinner.

Pork Stew
Serves 8-10 | Cook Time: 1 hour 15 minutes

Ingredients:

• 4 lb pork shoulder or belly, cut into 1-2 inch pieces
• 2 cup water
• 6 cloves garlic, minced
• 1 large onion, thinly sliced
• 2 cup roma tomatoes, diced
• 2 large carrots, diced
• 1 stalk lemon grass, smashed
• 1-2 dried galangal
• 2 tbsp minced ginger
• 1/2 cup soy sauce
• 2 tbsp sugar
• vegetable oil
• 1 tbsp chicken bouillon
• salt
• black pepper

1. Coat a large pot with vegetable oil on high heat. Place the pork in the pot and brown all sides for 3-5 minutes. This may be done in batches. Place the pork in a separate bowl.
2. If needed, add more vegetable oil and turn the heat on medium heat. Toss in the garlic, onion, ginger and lemon grass. Stir for 3-5 minutes until the onion becomes translucent. 
3. Place the pork back into the pot. Add the rest of the ingredients. Once the stock comes to a boil, turn the heat on low and place the lid on. 
4. Cook for 45 minutes to 1 hour depending on how tender you like the pork. 
5. Take off the lid and turn the heat on medium heat and allow to simmer for 3-5 minutes until the stock thickens. 

Serve with rice!

Chicken with Broccoli and Rice Hot Dish

The kids were tired of the typical separate meat and rice dishes; stir fry with rice, chicken with rice, etc. So, I though why not combine them into one dish? The only single dish with rice I typically make is Chicken Wild Rice Soup-unfortunately, I have no wild rice in my pantry right now. So...I scoured the Internet looking for a simple one pot rice dish, I didn't know there were so many! I settled on Chicken with Broccoli but some of the recipes either seemed complicated or dare I say, almost too easy? (cans and more cans-I'm not against can by the way) 

This recipe was created based on several different recipes. I'll say this one is a keeper-the kids went for seconds. Even the husband went for seconds considering he does NOT like broccoli. 

Chicken with Broccoli and Rice Hot Dish

Serves 12 | Cook Time: 45 minutes

Ingredients:

• 2 cups white rice
• 4 cups chicken stock
• 4 cups cooked and cubed chicken thighs or breasts (rotisserie chicken works also)
• 5 cups broccoli florets (2-3 broccoli heads)
• 16 oz cheddar cheese shredded
• 2 tbsp all purpose flour
• 3 cups milk
• 1 can cream of chicken (10.05 oz)
• 4 tbsp butter
• 1 tsp chicken essence/bouillon
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

**Preheat oven to 400'F

1. In a large pot, heat the chicken stock on high heat until it boils, then add in the rice and stir. Place a lid on the pot and place the heat on low. Allow it to simmer for 15 minutes until the liquid is absorbed and the rice is fluffy. Turn off the heat and set the rice aside. 
2. On medium high heat, cook the butter in a saucepan. Once melted, add the flour and stir. Add in the milk one cup at a time stirring until the sauce thickens. Add the chicken essence, black pepper, and garlic powder. 
3. Pour the cream of chicken into the milk sauce and stir. 
4. Put about 10 oz of the shredded cheese into the milk mixture and stir. Turn off the heat.
5. Pour the chicken, rice, and broccoli into a 9"x13" glass dish.
6. Pour the sauce mixture over the rice, chicken, and broccoli. Stir everything together until well mixed.
7. Sprinkle the remaining cheese on top. 
8. Cover the dish with foil and place in the oven for 15 minutes.
9. Remove the foil and bake for another 5 minutes.
10. Allow to cool for a few minutes and serve.