Mom’s Chicken Soup. Warm, comforting, loving, beautiful.
Those are the words that describe my Mom’s chicken soup. Now this is her recipe but I must say I made a slight change in the recipe, because back then we of course made it with noodles. But why add noodles to such a hearty and incredibly healthy dish. Oh wait I did, but I went with zucchini noodles. Which in my opinion are actually better taste wise in this. Something about this soup is so amazing, its a little hard to explain. If I’m having a bad day and I walk in the house smelling this, its the most relieving and comforting thing ever.
Sure its simple, sure its easy, but who cares, because sometimes the simplest easiest recipes are the best. Also, try and get the freshest ingredients you can for this because the more fresh the ingredients the better this is going to taste. The thing I really love about this soup besides how delicious it is, is the fact that its not overwhelming and its very versatile. Perfect Roast Chicken. There are so many ways to roast a chicken that one could almost argue that there is no wrong way to do it.
You can roast it at 350 the whole time. You can start it high and end low. You can cook it on high heat the whole time. You can flip it, or, not. You can gently place garlic and herbs under the skin. I’ve tried all of the above, and honestly, they’ve all come out great. Salt it, put it in a hot oven, and walk away. My favorite vessel for chicken roasting: cast iron dutch oven crispy skin perfection 1 organic or pasture raised chicken sea salt Preheat your oven to 425° Rinse your chicken and dry it well, inside and outSalt it liberally; a good coating.
Enjoy! General Tso’s Chicken. Essentially, this recipe is just a homemade hoison sauce kicked up to your personal level of preferred spiciness, with the addition of red pepper flakes and/or sriracha or chili garlic sauce.
I wanted a combo of General Tso & Cashew chicken, but yeah, there are no cashews anywhere to be seen in the pic because…I didn’t have any. I went foraging in the cupboards for ‘em, but all I could find were almonds, macadamias (pictured) and some long forgotten pistachios–which turned into my late night snack. As delicious as pistachios are, I hate them for the fact that you munch along happily, then look down at the bowl of shells you’ve amassed and hang your head in the shame of evidence presented below you.
Get out a storage/serving container. Slice chicken into thin strips. Add stock to the saute pan and whisk to get up all the browned bits. Serve topped with chopped green onions and nuts. Restaurant Style Orange Chicken. Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant.
I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange.