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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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

Father’s Day, a reason to make breakfast: Pineapple Ginger Pancakes

As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.

Pineapple Ginger Topping

1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)

1 t chopped ginger

1/4 c orange juice

1 t corn starch

Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.

Pancakes

1 c flour

1 T sugar

2 t baking powder

1/4 t salt

1 egg beaten

1 c milk

2 T vegetable or canola oil

Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.

Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.

Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.

Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired