Better Than Takeout Orange Chicken
Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it?
Ultimate Grilled Stuffed Flank Steak Recipe with pictures - Aurora
Place the steak in the freezer for 10 to 15 minutes to firm up. Combine together the bread crumbs, roasted peppers, 2 tablespoons of oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Set aside. Season the flank steak (salt and pepper). Butterfly the flank steak from the shorter side lengthwise. This takes some care to try and keep the upper and lower slice even.
Butterflied Roast Chicken Recipe
Butterflying a whole chicken makes it cook more evenly and faster, plus it’s easier to rub some flavoring under the skin where it can really flavor the meat rather than just the skin. First, cut the backbone off the chicken. You can use a nice sharp knife or kitchen sheers. Then flatten it with your palms a bit. If you don’t want to make a pan sauce or gravy, line a shallow roasting pan with foil for easier cleanup. Put the chicken down on the foil.
Parmigiano Panko Herb Encrusted Chicken Breasts
This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true.
Chicken with Coconut-Lime Peanut Sauce Recipe: Thai, Asian Inspired — Family Fresh Cooking - Aurora
The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers. There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. Do I know what I will be eating, sure. This Chicken with Coconut-Lime Peanut Sauce is a fun alternative to chili.
Fried Chicken Recipe with Shortening
I don't make fried chicken often but when done right, it sure is good! And the leftovers pack well for lunches. 1 whole chicken, cut into 8-10 pieces (wings, legs, thighs, breast halves--you can cut the breasts into quarters for smaller pieces) Soak your bone-in chicken pieces for an hour or up to a day in: 1 cup plain yogurt and 1/2 cup milk, stirred together
Kung Pao Chicken Recipe
Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States.
Yum Alert: Dijon Chicken in 10 Minutes!
Yum Alert: Dijon Chicken in 10 Minutes! By Ashley • Jul 5th, 2011 • Category: Dining, Food, FOOD AND TRAVEL, Recipes Because you just got home from a long day, you’re starving, and Chinese delivery will take forever and a day. From fridge to plate, this dish is lightning fast. Chicken with Creamy Dijon Sauce Serves 4 From Handle the Heat via Cooking Light January/February 2011
Chicken Sauteed with Vinegar
I first made this with some peach vinegar I'd made. You can use white wine vinegar or rice vinegar as well. 4 chicken thighs or other bone-in chicken pieces 4-6 Tbs butter and/or olive oil salt and pepper 1/2 cup vinegar (red wine, rice, peach!, whatever) 1/2 cup water 2 cloves garlic, minced 1 tsp dried tarragon 1 tsp dried parsley Heat the oil and/or most of the butter, saving a bit for the final step.
Chicken Parmigiana
This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends.
Chicken Enchiladas Verdes
From Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, with slight variations . I halved the recipe for the two of us, counting on some leftovers, which were fantastic for lunch. Definitely double for company. Goes great with pinto beans and Spanish rice.
BBQ sauce collection
I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated
Lemony Broccoli Pasta with Chicken Recipe
Wildly nutritious broccoli gets a starring role in this zingy, substantial pasta dish. For the highest yum factor, try to get your hands on a bunch of super-freshly grown broccoli -- and don't discard the stems! Peeled and sliced, they add a sweet, mild crunch to this lightly sauced and deeply flavorful pasta. Hands-On Time: 10 minutesReady In: 30 minutes
