Crispy Orange Chicken Bowl

(Think Applebees!)

2 # boneless skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp oil
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
Oil for frying
1. Cut your chicken into 2 inch pieces and put them into a large bowl Add in the egg, salt, pepper & oil. Mix it well, set aside.
In another bowl, stir the cornstarch & flour together & mix well. Roll the chicken in the flour mixture & coat each piece generously.
2. Pour about a 1/2 inch of oil into a heavy skillet. Fry chicken pieces in small batches for 3-4 min. until brown/crispy. Remove chicken, blotting oil with paper towels. set aside.

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt & pepper to taste.

Saute the minced garlic for a minute in a bit of oil, ( don't burn!) Add the rest of the ingredients & bring the mixture to a boil, stir for 3 minutes & reduce heat & simmer until a saucy thick glaze is created. Pour the glaze over the chicken.

The other ingredients for the chicken bowl are as follows. (The amounts are totally optional, and depend on the amount that you want to make!
I served my glaze on the side, as I thought it would be better for refrigerated left-overs without the glaze.)
Almond rice pilaf
Mushrooms
Broccoli
Red peppers
Sugar snap peas
Shredded carrots
I also found a bag of shredded stir-fry or salad veggies I added to this.

The recipe is a bit time consuming because of the time it takes to fry the chicken. It works better with two people, or some do-ahead prep!

Here's some steps I did to put it together.
After when my rice was nearly done steaming, I dumped in the sugar peas & bag of shredded veggies to finish, as they needed very little "cooking" time.
Steamed the broccoli in the microwave,
Stir fried the mushrooms, shredded carrots & red peppers together.

Mix all together in large serving bowl & garnish with orange slices.
Top all with toasted almonds & crispy noodles. (I served these two things on the side too)

This got great reviews from my family & guests!

From Bread to Cinnamon rolls

This is my all time favorite bread recipe, and with a small adaption (below) I use the same one to make awesome cinnamon rolls. Ing. marked with a * are things I've added, not in the original recipe I started with.
In Mixing bowl, proof:
2 pkg. yeast
1/3 cup warm water
1 T sugar
Add:
*2 eggs--Room temperature

In large glass measuring cup (I use the microwave)
2 Cups boiling Water *(I add powdered milk)
Add:
1 Cup Oatmeal
2/3 cup Brown Sugar *(I generally use part honey, maybe not quite 1/2 amount)
1 1/2 tsp. salt
3 T butter
When this has cooled (20 min or so) Add to the yeast mixture

1 cup WW flour
4 cups white flour
*I also add about 1-2 T Wheat Germ

Kneed well, let rise to double size, form into loaves (this makes about 3 loaves of bread)
Let rise again, bake at 350* for 20-30 min.


For wonderful cinnamon Rolls:
I use exactly the same recipe as above, only add 1/2 cup of cornstarch to the flour mixture, and generally leave out the wheat germ.
This makes the rolls very light and the edges to not get as hard/crusty.
After letting dough rise double, roll out,
slather with butter, sprinkle with cinnamon and cover with brown sugar
Roll up & slice. Place in pan that has been sprayed with no-stick and a very small amount of caramel in the bottom.
Bake the same as the bread, only your time may be less depending on the pan that you use.
I have to adjust this, as they are easy to over-bake. A pie pan will only take appx 15. minutes.
In my opinion..the best way to eat oatmeal!
Caramel for rolls:
Microwave:
1/2 lb butter
1 cup brown sugar
I use just a scant amount of this in the bottom of the pan before putting the rolls in.
To the remaining amount of caramel, add a small amount of whipping cream, and beat until smooth. (I've never measured this, so I don't know how much. I just pour it in while whipping, until it seems the right consistency. It will set up a little bit )

Sausage Potato Soup

This is one of my most favorite soups. It originated from a Taste of Home recipe, but my daughter changed a bunch of things so It's pretty much her own creation now!
Perfect for this time of year!




Sausage Potato Soup

1 lb. Smoked Sausage, diced
4 Red potatoes - scrubbed and diced
2 C. Frozen Corn
3-4C. Frozen California Veggies (broccoli, cauliflower & carrots)
2 C. Chicken Broth
2 C. Milk
8 oz. Velveeta Cheese, diced
1/2 t. Garlic Powder
1/2 t. Onion Powder
1/2 t. Cellery Salt
1/4 t. Pepper
1 t. Dried Basil

All measurements are approximate!
Brown Sausage, drain and set aside. In same pan, combine potatoes, corn, broth, veggies and seasonings. Bring to a boil, cover & simmer on low for 15 minuets or until potatoes are tender. Add milk, cheese and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
6-8 servings.

Berry Tossed Salad

(A Taste of Home recipe)
Sorry, this picture isn't very good. If I can get a better picture next time I make it, I'll replace it!

1 package of tossed salad greens
1 cup sliced strawberries
1 kiwifruit, peeled and sliced
1/4 chopped red onion (optional)
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds (sugared if you wish)

Creamy Raspberry Dressing:
1/2 cup mayo
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon milk
2-1/2 teaspoons poppy seeds
2- 1/2 teaspoons seedless raspberry jam
Mix all the dressing ingredients together and pour over salad ingredients. Serve immediately and watch it disappear at potlucks!! This salad is SERIOUSLY SO GOOD!!