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Orange Chicken Recipe

Orange Chicken Recipe
Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Ingredients:Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying)Orange Sauce- 1 ½ cups water 2 tablespoons orange juice ¼ cup lemon juice 1/3 cup rice vinegar 2 ½ tablespoons soy sauce 1 tablespoon orange zest (grated) 1 cup packed brown sugar ½ teaspoon ginger root (minced) ½ teaspoon garlic (minced) 2 tablespoons green onion (chopped) ¼ teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Cooking Instructions: Step 1: Combine flour, salt, and pepper. Related:  pouletChicken

Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice

Bacon Cinnamon Rolls Click for Bacon! While grocery shopping the other day I picked up a tube of ready-to-cook cinnamon rolls and thought hey, I wonder how these would taste with bacon. As I read the back of the package I was reminded that the rolls are actually un-rolled when you remove them. I unrolled the first pastry and the length of the dough reminded me of something. Could it be? After assembling all the bacon cinnamon rolls I popped them in the pre-heated oven at 425 degrees for about 15 minutes. Right from the first bite I knew we had a winner. –Mr.

Chicken and Asparagus Crepes Recipe : Food Network Kitchens Ingredients 3 tablespoons unsalted butter, plus more for the dish 2 1/2 cups shredded rotisserie chicken 1 1/2 cups ricotta cheese 3/4 cup grated parmesan cheese, plus more for serving 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint) Kosher salt and freshly ground pepper 8 store-bought crepes (about 9 inches each) 1 shallot, sliced 1/2 pound asparagus, trimmed and cut into pieces 3/4 cup low-sodium chicken broth 1 teaspoon finely grated lemon zest Directions Preheat the oven to 425 degrees F. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan. Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g Photograph by Antonis Achilleos Notes Look for premade crepes in the produce or bakery section of your grocery store.

Honey Sesame Chicken Somehow I have gotten on this Asian kick lately and I'm loving every bit of it. I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much.

Bacon and Egg Farro Risotto What is that old saying about dogs and tricks? Oh yeah...."you can't teach an old dog new tricks, and if by some lucky chance you do, you better be prepared to see him do the same stupid trick over and over and over, until he just about drives you to the nut house". You see, I AM an old dog, and ever since discovering a new egg poaching trick (first learned here), I'm staying up nights thinking of all the different ways I can use the lovely things. This dish, the second in as many weeks to highlight the eggs is, I'm afraid, just the start of my old dog doing a stupid new trick routine, ad-nauseum. My apologies in advance. On second thought, scratch that apology. So go ahead and dig in, the silken "siren" of an egg yolk is calling to you, resistance is futile. Cheers - Steve Recipe: Bacon and Egg Farro Risotto by: Steve Dunn (Printer Friendly Recipe) Ingredients: Method: Serves 4

Coconut Crusted Chicken Tenders I am over the moon with coconut. Head over heels, batting my eyelashes, can’t get enough, wish it would call me more often, think the sun rises and sets by…coconut. So, as you might imagine, toasted coconut takes my love to the tenth power, multiplied by infinity. Enter coconut crusted chicken tenders. There’s loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried golden and crisp-crumbed. I’m so pleased with how well these turned out. Fellow coconut lovers, you’re welcome. Coconut Crusted Chicken Tenders I began with chicken breasts, and sliced them into long, one inch thick strips. I let them relax in a bath filled with two lightly beaten eggs. Then I tossed them in a pile of panko breadcrumbs mixed with sweetened, shredded coconut, a generous pinch of salt, and pepper. First, I lightly fried them in a pan for 3 minutes on each side, just so they’d develop that golden crust, and then I finished cooking them in the oven.

Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. Until I ended up with puff pastry looking like this. Place the chicken on top of the puff pastry, with the cream cheese side down. These were so good. Kay’s Recipe Card

If You Can’t Stand the Heat… {Part II} If You Can’t Stand the Heat… {Part II} | Grilled Balsamic-Garlic Crusted Pork Tenderloin One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters. Pork tenderloin almost always stays moist and succulent, even if you forget to take it off the heat for just a few minutes. It’s very forgiving that way. I figured that pork tenderloin would be a great first meat to prepare with the new grill. So for the grill’s inaugural firing, I decided to prepare Grilled Balsamic-Garlic Crusted Pork Tenderloins. Grilled Balsamic-Garlic Crusted Pork Tenderloin Ingredients: Directions: Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Grill preparation: Oven preparation: Preheat oven to 400 degrees. Leave a Comment

Chicken Breasts Sauteed in Butter [Supremes de Volaille a Brun] Yep, it’s Thursday, and I normally post something for Thrifty Thursday. However, I have decided to stop hosting TT as there just isn’t any participation. :( Oh sure, I’ll still post some thrifty ideas or finds when I come across them, but I’m not nailing myself down to a weekly post anymore. I did it for almost 6 months and had hoped for more participation, but alas, it is what it is. So therefore, today I am going to share with you another Julia Child recipe from Mastering the Art of French Cooking. All I know now is that I have found so many new recipes and have already learned a few great things from this book and from Julia, that I am sold and will continue making great things for as long as my family will let me. ;) So now, on with the recipe, enough of my feeble blabber. I made this for dinner the other night and it was delectable! I recommend that if you make this recipe make sure there’s enough room in your skillet for all the breasts to fit in at once. 1/4 tsp salt Next you need:

Herbed Turkey Meatballs With Garlic Dipping Sauce It’s a been a pretty busy week…with nothing in particular making it so. I probably waste more time than I should on Pinterest and just dinking around on the internet instead of working on Recipes and my site…but that’s the beauty of working for yourself. Anyway, after much time staring in my fridge I decided on meatballs and a dipping sauce….and since I’m addicted to garlic, it had to be a garlic dipping sauce. Having lived in the Middle East for part of my childhood, I couldn’t help but remember the Lebanese garlic sauce they serve with rotisserie chicken and pita bread….mmmm. I thought it would make nice accompaniment for the herbed meatballs I’d been planning to make. So, after some googling around I found the perfect recipe at and I tried it…. ah it was exactly the way I remembered it…light, creamy, tangy and garlicky. Here’s my Herbed Turkey Meatball recipe along with the garlic sauce adapted from here.

Pepperoni Pizza Muffins Recipe When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new. Since pizza is one of my family’s favorite treat, I try to find new ways to incorporate it into our menu – kinda like I did with the Fried Pizza Bites. When I stumbled onto a recipe from the Noble Pig, I knew I had to try it out on my family! They absolutely loved it! The recipe was simple, only required a few ingredients and didn’t take long at all to prepare! Remember, I like to keep things simple and fast in the kitchen, and this recipe is definitely both! So, go get you a big bowl and let’s get started in making this simple, yet tasty recipe. Grease a 12-cup muffin pan and carefully pour or spoon the mixture into each of the cups. Don’t those look absolutely yummy?!? Pepperoni Pizza Muffins Pepperoni Pizza in a muffin. Author: Crystal @ Recipe type: Entree Ingredients Instructions Preheat oven to 375 degrees.

Mediterranean Chicken Absolutely delicious! The pictures of this fabulous chicken dish are awful, so I apologize in advance. While the pics don’t do it justice, I can tell you that the flavors in this dish all play off of each other so well, and it smells so good while it was cooking. I served it with some vegetable rice and ate every morsel of the yummy sauce. So good! This is on the must make list. See last night I had planned to make this for dinner. Mediterranean Chickenadapted from Alicia’s Recipes printable version 3 tablespoons extra virgin olive oil1 tablespoons salted butter4 boneless, skinless chicken breast halves1/4 cup flour3 tablespoons black olives, chopped2 tablespoons chopped fresh parsley3 tablespoons sun dried tomatoes, rehydrated and choppedFreshly ground pepper to taste4 marinated artichoke hearts, diced1/2 cup chicken broth1 1/2 teaspoons capers Place a handful of sun dried tomatoes into a small saucepan of water and bring to a boil. Pound chicken breasts to an even thickness.

Herbed Turkey Meatballs and Cranberry Barbeque Sauce Recipe Herbed Turkey Meatballs with a Cranberry Barbecue Sauce Makes 16-20 Ingredients:meatballs:1 pound ground turkey1/3 cup oats1 egg, lightly beaten1 garlic clove, minced2 tablespoons Worchestershire sauce2 tablespoons sage, minced1 tablespoon rosemary, minced1 tablespoon thyme, minced1 tablespoon chives, thinly slicedsalt and pepper to tastecranberry bbq sauce:12 ounces cranberries½ cup orange juice¼ cup molasses3 tablespoons honey2 tablespoons light brown sugar2 chipotle peppers in adobo1/2 cup ketchup2 tablespoons apple cider vinegar¾ teaspoon cinnamon Directions: 1. Preheat oven to 375°F. 2. **Note: Sometimes I like to saute 1/2 yellow onion (diced), a clove of garlic (minced), 1 tablespoon thyme (minced) and 1/4 cup dried cranberries to the bbq sauce before adding the fresh cranberries, sugars etc.

Pesto Power Salad | BITCHIN' CAMERO Sometimes you crave Mac & Cheese. The good, homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. For me, a grain salad is the best kind of lunch. Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. Pesto Power Salad For the pesto: 2 cups basil leaves, loosely packed 1 cup almonds 6 cloves garlic 1 oz. 4 cups cooked farro (about 2 cups uncooked)* 1 lb. shelled, frozen edamame beans Prepare the pesto by blending all of the ingredients together in a blender or food processor until there are no large pieces of basil, cheese, garlic or almonds. Boil the edamame in a pot of water for about 5 minutes, or until they are tender and not mushy. In a large bowl, toss the farro with the edamame and half the pesto mixture. Makes 8 – 10 side servings and 4 – 6 main servings.