Chicken Inasal Tostadas Recipe

                                            Chicken Inasal Tostadas

Ingredients:

1 medium white onion
1/2 cup tomatoes, wedges
2 large garlic cloves
1-2 fresh green chilies, chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
2 cups shredded iceberg lettuce
1/2 cup chopped cilantro, divided
4 chicken inasal marinated breast part, cut into bite size pieces
6 flour tortillas (6-inch)
1 avocado, halved, pitted, and peeled
1/2 cup sour cream
1/4 cup shredded Colby Jack cheese
Salt and pepper to taste
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Slice half of the onion, toss with tomatoes, garlic, and chilies with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
2. Place in the oven heat until softened about 4-5 minutes. Set aside.
3. Toss together lettuce, chopped onion, and half of cilantro. Purée tomato mixture in a blender along with one or both roasted chilies (to taste) and 1 teaspoon salt until smooth.
4. Cook the bite size chicken breast in a grill pan. Set aside.
5. Mix in a bowl the puree and grilled chicken.Season with remaining cilantro, salt and AJI-NO-MOTO ® Umami Seasoning.
6. Heat remaining 1/2 cup oil in a heavy medium skillet. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown (45 to 60 seconds per tortilla). Drain.
7. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema. Mound lettuce mixture on top and sprinkle with cheese.

Chicken Marengo Recipe

                                               Chicken Marengo

Ingredients:

1 kilo chicken thigh
1/2 cup all purpose flour
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

Cooking oil for frying

1 tablespoon cooking oil
1/4 cup chopped tomatoes
1/2 cup tomato sauce
2 tablespoons rice wine
1 1/2 cups chicken stock
1/2 cup mushroom caps
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup croutons
2 tablepsoons parsley

Cooking Procedure:

          1. Melt butter and saute onions until translucent. Add chicken liver, mushrooms and sprinkle AJI-SHIO Garlic Plus. Stir fry until brown.
           2. Process mixture in a blender until smooth. Stir in brandy, all purpose cream, soy sauce, cashew nuts and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
           3. Transfer in a serving bowl and refrigerate for several hours.
           4. Serve pate with cracker, biscuits or toast bread.
           Makes 2 cups

Chicken Maryland Recipe

                                                Chicken Maryland

Ingredients:

8 pieces chicken cutlets
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup all purpose flour
2 beaten eggs
1 cup Japanese bread crumbs
Cooking oil for deep frying

Cooking Procedure:

1. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix on chicken pieces and marinate for 2-3 hours.
2. Dip chicken into flour, then into beaten eggs, then into bread crumbs.
3. In hot oil, deep fry chicken, few pieces at a time.
4. Drain on paper towels.
Makes 8 servings

Fire Roasted Tomato Soup Recipe

                                                Fire Roasted Tomato Soup

Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.

Ingredients:

* 1 tablespoon butter or olive oil
* 1 large onion, chopped (1 cup)
* 2 cloves garlic, finely chopped
* 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
* 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
* 2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
* 1 teaspoon sugar
* 1/4 teaspoon crushed red pepper flakes
* 1/2 cup whipping cream

Cooking Procedure:

#

In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
# 2

Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
# 3

In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Slow Cooker Tuscan Bean Soup Recipe

                                               Slow Cooker Tuscan Bean Soup

Cool weather? Warm tummies with a fix-and-forget-it hearty soup.

Ingredients:

* 1 lb small red potatoes, cut into fourths (about 3 cups)
* 4 medium carrots, sliced (2 cups)
* 1 medium onion, chopped (1/2 cup)
* 2 cloves garlic, finely chopped
* 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
* 3 1/2 cups Progresso® chicken broth (from 32-oz carton)
* 2 cups diced fully cooked ham
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh parsley
* 1 tablespoon olive or vegetable oil

Cooking Procedure:

#

In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
# 2

Cover: cook on Low heat setting 8 to 10 hours.
# 3

Stir in parsley and oil before serving.

Chicken Tortilla Soup Recipe

                                               Chicken Tortilla Soup

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor! From eatbetteramerica.

Ingredients:

* 6 corn tortillas (6-inch)
* 2 tablespoons vegetable oil
* 1 small onion, chopped (1/3 cup)
* 2 cloves garlic, finely chopped
* 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
* 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
* 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
* 1/2 teaspoon coarse (kosher or sea) salt
* 1 1/2 cups shredded cooked chicken breast
* Avocado slices, if desired
* Shredded Monterey Jack cheese, if desired
* Chopped fresh cilantro, if desired
* 1 lime, cut into wedges

Cooking Procedure:

#

Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
# 2

Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
# 3

To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Hamburger Sushi Roll Recipe

                                           Hamburger Sushi Roll

Ingredients:

* 4 cups sushi rice
* 4 sheets nori (dried seaweed)
* 4 ounce ground beef
* 1 Tbsp finely chopped onion
* 4 Tbsp BBQ sauce
* 1 Tbsp panko, or bread crumbs
* 1 tsb milk
* 1/2 tsp garlic salt

Cooking Procedure:

Mix finely chopped onion and ground beef in a bowl. Add salt, bread crumbs, and milk in the bowl and mix them well. Make long cylinder shaped pieces. Heat some vegetable oil in a skillet. Fry the meat pieces on medium heat until done. Cool them on the side. Put a nori sheet on top of a bamboo mat. Spread sushi rice on top of the nori sheet. Place hamburger sticks lengthwise on the rice. Put BBQ sauce on the humburger. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut sushi rolls into bite-size pieces.

*Makes 4 rolls