Orange Glazed Chicken and Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

Either of these recipes are great on their own but they also go great together. Impress your family and make their favorite take out entrees at home. 

Orange Glazed Chicken and Vegetable Fried Rice


Orange Glazed Chicken

1 1/2-2 lbs chicken ( use your favorite cut, thighs, wings, breast but leave the bones in and skin on)

Salt and pepper

1 c orange juice

1 T corn starch

1/2 c ketchup

2 T honey or brown sugar

2 t vinegar

2 T soy sauce

2 t hot sauce

Preheat oven to 450,  place chicken on a baking sheet and sprinkle with salt and pepper,  cook for 20 minutes skin side down, then turn and cook 20 minutes more. Chicken should have crispy skin and be golden brown. ( this is for thighs, cook longer for breasts, shorter for wings). Meanwhile add orange juice and cornstarch to a medium sized sauce pan and whisk together, add ketchup, honey, vinegar, soy and hot sauce and whisk again, bring mixture to a boil over med high heat and then turn to low, whisk mixture until thicken to a glaze consistency. Keep Warm.

Orange Glazed Chicken and Vegetable Fried Rice

Dip cooked chicken into glaze and coat well, place back on baking sheet and place back into the oven for 4 minutes or until chicken starts to get dark spots.

Orange Glazed Chicken and Vegetable Fried Rice

Serve with any remaining orange sauce.

 

Vegetable Fried Rice

4 c cold cooked rice (great for left over rice, or make the day before for best results)

1/4 c soy sauce

1/4 c rice vinegar

1 T sugar

2T oil

2 eggs, beaten

1 1/2 c broccoli florets

3/4 c sliced carrots

1/2 c chopped scallions

2 t chopped garlic

1 T minced ginger

1/2 c frozen peas

2 T chopped basil

 In a small bowl mix together, soy, sugar and vinegar. Heat 1 T oil in a large pan or wok, add carrots, broccoli and scallions, cook 2-3 minutes, add garlic, ginger and peas, cook 2 min more, add cooked rice and soy mixture. stir together and cook over med high heat until all rice is coated and brown, make a well in the center of the wok/pan and add remaining oil and beaten eggs, stir vigorously and then mix with rice mixture until egg is cooked, add basil and stir. Serve.

Vegetable Fried Rice

 Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

 

 

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Festive Holiday Cocktail: Cranberry Ginger Royale

Cranberry Ginger Royale

 

Here is an easy drink for the holidays and one of my families favorites. Perfect for Thanksgiving, Christmas, or any time in between.

Cranberry Ginger Royale ( for each glass)

2 T cranberry juice

1t ginger liquor ( I used Stirrings)

Champagne ( or any sparkling white wine)

Fresh cranberries or a sprig of fresh rosemary for garnish if desired .

Add cranberry juice and ginger liquor to a  champagne flute and top off with Champagne. Garnish as desired.

Cranberry Ginger Royale

 

 

Corona Chicken Stew (and the confession of a beer snob)

Corona Chicken Stew

 

If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime.  So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.

Corona Chicken Stew

3 medium sized sweet potatoes, peeled and cut into 1/4s

1 yellow onion sliced

6 boneless skinless chicken thighs

1 bottle of Corona or Corona Light Beer

2 T brown sugar

2 T ponzu or soy sauce

1 T garlic, minced

1 T ginger, minced

2 T jerk seasoning ( I used McCormick’s)

1 large orange, juice and zest

2 limes, juice and zest

1c frozen corn

 

In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.

Corona Chicken Stew

 

Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.

Corona Chicken Stew

Corona Chicken Stew

Corona Chicken Stew

Cool as a Cucumber Pasta Salad

Cool as a Cucumber Pasta Salad

Cool off this Summer with this refreshing, easy and tasty pasta salad.

Cool as a Cucumber Pasta Salad

8 oz pasta cooked, drained and rinsed

2 cucumbers peeled, quartered and cut into 1 ” pieces

1 T chopped fresh mint

1 T chopped fresh parsley

1 T chopped ginger ( I used the refrigerated pre-minced found in the produce section of my supermarket)

1/2 c sour cream

3 T rice wine vinegar

salt and pepper to taste.

Add all ingredients to a large mixing bowl and stir to incorperate. Chill and serve.

 

Cool as a Cucumber Pasta Salad

Sunny Sangria

Sunny Sangria

Here is a yummy sangria guaranteed to bring sunshine on a cloudy day or be the belle of the ball at your next pool party.

Sunny Sangria

1 bottle pinot noir or any light red wine

1 shot ginger liquor

1 shot spiced rum

1 cup orange juice

1 T chopped fresh mint

1 t orange zest

1 orange sliced

1 lemon sliced

ginger ale

ice

Mix wine, ginger liquor, spiced rum, mint, zest and orange and lemon slices in a large pitcher. Fill glasses with ice and add wine mixture until 3/4 full, add ginger ale to fill glass, garnish with mint and fruit if desired.

Adding the ginger ale and ice to the glasses instead of the pitcher keeps the sangria from going flat and getting too watery.

Sunny Sangria

Spiced Rum Cranberry Sauce

 

Mmm homemade cranberry sauce, I refuse to eat the canned stuff and why when it is so simple to make your own. Since you are making your own, why not make it a drunken cranberry, your turkey deserves a drink too.

Spiced Rum Cranberry Sauce

1 bag fresh cranberries, washed and drained

1/2 c spiced rum

1 c sugar

1/2 c orange juice

1/2 t orange zest

1/4 t ground ginger

1/4 t salt

Heres the easy part, add all ingredients to a saucepan, bring to a boil, reduce to a simmer and cook for 20 minutes, stirring occasionally. pour into a bowl, cover and refrigerate until ready.

 

Spiced Pear Sangria

 

I usually don’t try out recipes before an event, yes I know I live on the edge, but when it is a delicious cocktail, well reserch is important. I was trying to think of a festive drink for Thanksgiving, I’ve done cranberries and pumpkin in the past so I was thinking of something new and different. Apples? hmm too boring how about pears? So I came up with a spiced pear sangria. It’s very yummy and I am glad I practiced first.

Spiced Pear Sangria

2 pears sliced

1/2 apple sliced

3/4 c pear nectar (found by the fruit juices in the supermarket)

1/4 c ginger liquor

1/8 t nutmeg

1/4 t cinnamon

2 c ice

3 c champagne, prosecco or sparkling wine.

Add all ingredients to a pitcher and stir.

 

Garnish with cinnamon sticks and or sliced pears.

Banana and Chicken Curry

 

Ok I admit it, I love cooking reality shows. My favorites are Chopped, Top Chef and The Next Iron Chef. I love to see the cheftestants think on their feet and see what creative dishes they come up with out of the mystery ingredients. I was so inspired by Chef Nate Appleman on episode 1 of this season’s Iron Chef Redempition. The ingredient was bananas and he came up with a banana curry. Why didn’t I think of that? I love curry, I have made pumpkin curry, coconut curry, sweet potato curry etc… Bananas seem like a no brainer, but I have never seen it before. Now I had to try my hand at this. Next trip to the store I bought a bunch of bananas and the game was on. It was just as delicious as I thought it would be, my kids didn’t even know there was banana in it, they get weird when I put fruit in savory dishes, but they ate every last bite of it. Now what else can I put bananas in…

Banana and Chicken Curry

3 bananas peeled

2 T Olive Oil

1/2  t salt

3 chicken breast cut into bite sized pieces

1 t chopped garlic

1 T minced ginger

1 1/2 T curry powder ( I used a Sri Lankin mix but any would work)

1 jalapeno chopped

2 c chicken broth

1 c diced carrots

1/2 t cayenne papper ( optional)

2 T chopped cilantro

Preheat oven to 400

Place bananas on a baking pan and drizzle with 1 T olive oil and sprinkle with salt, cook for 7-10 minutes

 

In a large pot or dutch oven add 1 T olive oil, chicken garlic, ginger and jalapeno, cook until chicken is brown. Add cooked bananas, and use the back of a wooden spoon to mash. Add curry powder, cayenne, carrots and chicken broth, stir together, bring to a simmer and cook for 20 minutes, stir in chopped cilantro and serve over rice.

Pork Chops with Orange Butternut Sauce

 

Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.

Pork Chops with Orange Butternut Sauce

8 boneless pork chops

2 T butter

3 cups butternut squash peeled and cubed

2 garlic cloves

1/2 c chopped onion

3/4 cup orange juice ( used fresh squeezed if possible)

1T balsamic vinegar

1/2  t dried sage

1/2 t ground ginger

1/2 t ground cinnamon

water

salt

chili powder

Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.

add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.

Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.

 

Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.

 

 

 

Spicy Pumpkin Hummus …..with Beer!

Yes another pumpkin recipe, gotta get them in while I can. This one is a spicy earthy dip perfect on Pretzel Crisps or Pita Chips. Beer can be omitted just add more olive oil., or try your favorite style instead, stout, pumpkin beer etc..)Bring this to your next fall gathering.

Spicy Pumpkin Hummus

1 can garlands beans (chick peas)

1 can pure pumpkin

4 garlic cloves

2t chipotle chili powder

1/2 t cumin

1/2 t  ground ginger

1 t cinnamon

1 t salt

3-4 T olive oil

2 T honey

1/4 c beer ( I used an IPA, Lancaster Brewing’s Hop Hog to be exact)

2 T lemon juice

1 T pepitas

Combine all ingredients except pepitas in a food processor. Whirl until smooth, taste, add salt or olive oil if necessary. Pour into serving bowl, top with 2 T olive oil, pepitas and a sprinkle of chipotle chili powder.