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

 

 

s

Pea Soup with Mint and Feta

Pea Soup with Mint and Feta

Light and perfect for Spring. Great as lunch with a salad or a grilled cheese sandwich.

Pea Soup with Feta and Mint

2 cups vegetable or chicken broth

2 cups frozen peas

1/4 cup cream

1 T chopped shallots

juice of 1/2 lemon

1 T chopped mint

1-2 T crumbled Feta cheese

In a sauce pan bring broth to a simmer, add peas and shallot continue to cook for 4–5  minutes or until peas are cooked, add chopped mint, lemon juice and cream, cook 1 more minute. Remove from heat and puree in blender. Re heat in pan if necessary.  Ladle into bowls and add crumbled feta. Makes 4 appetizer or 2 main course servings.

IMG_7389

 

Red Thai Curry and Chicken Quinoa

Red Curry and Chicken Quinoa

Yes I am jumping on the quinoa band wagon too. Why not, it is easy to prepare, full of protein, and cholesterol and gluten-free. It even tastes better than rice. What is quinoa (pronounced Keen-wah), it is actually a seed but is easily prepared as a grain, like rice. In fact I made mine right in my rice cooker, same amount of water and time as rice too (1 part quinoa, 2 parts water).

quinoa cooked in a rice cooker

It came out, light and fluffy, like a cross between couscous and rice. I added some salt a squeeze of lime and some chopped cilantro.

Since we love curry at my house I made red curry with chicken and served over the top.

Red Thai Curry with Chicken

1 lb chicken cutlets, sliced into thin strips

2-3 T oil

2 c chopped broccoli

1 c match stick or sliced carrots

1/2 c peas

1/2 onion sliced thin

1 t chopped garlic

2 t red curry paste

1 can coconut milk

2 c quinoa

4 c water

2 t cilantro chopped

juice of 1 lime

salt

add quinoa and water to rice cooker and turn on.

Heat a large skillet over med high heat, add 2 T oil, add chicken and onion and cook until browned, add garlic, broccoli and carrots, cook 2 minutes, scoot chicken and veggies to the sides of the pan, making a well in the middle. add curry paste and cook 1 minute, add coconut milk and stir to combine. lower heat to low add peas and cover for about 3 minutes.  When quinoa is done cooking, add lime juice salt and chopped cilantro, serve curry mixture over quinoa.

Red Curry and Chicken Quinoa

Try some quinoa in place of rice or pasta in your favorite recipe.

I Love a Good Jerk: Jamaican Jerk Chicken and Pigeon Peas with Rice

We recently took a little trip down to Boca Raton, Fl and happened upon a cute little Jamaican bistro called Rock Steady Jamaican Bistro. The food and service was excellent. I love a good jerk and the spicy, sweet, fresh flavors of Caribbean cuisine, luckily so do my kids. I realized I don’t make enough of this at home, time to change that. I have used the dry jerk seasoning from the spice aisle at the grocery store but it just doesn’t cut it. Time to try my hand a a real, wet, jerk, marinade. I think it was a hit, it had all the flavors I was looking for. Unfortunately neither my local grocery or produce stand had scotch bonnet peppers so I used fresh jalapenos from my garden. I think it still tasted fine but if you are going for authentic switch out the jalapenos for scotch bonnets, just remember they are much spicier so use half the amount.

Jerk Marinade

Combine the following ingredients in a food processor:

1 T allspice powder

1/3 c brown sugar

2T minced garlic

2-4 jalapenos (depending on your spice preference)

1T fresh Thyme

1 bunch scallions

1 t cinnamon

1/2 t nutmeg

2 T soy sauce

Pour marinade over 1 1/2 pounds of pork, shrimp or chicken. Marinate in the refrigerator for at least 30 minutes.

I used chicken cutlets and grilled them over high heat for about 4 minutes per side.

A traditional side in Jamaica is Rice and pigeon peas. Pigeon peas come in red and green and can be found in the ethnic food section of the grocery store. They are not sweet like english peas but more like a legume, or small red bean. This easy recipe is made in a rice cooker.

Rice and Pigeon Peas

2 1/2 c jasmine rice rinsed until water runs clear

2 1/2 c water

8 oz canned pigeon peas (red or green)

1 t fresh thyme

1 t minced jalapeno

1/4 c sliced scallions/green onions

1 t salt

Place all ingredients into a rice cooker, and cook until done.

Serve with a sweet fruit salad to balance out the heat of the Jerk and enjoy a little taste of the islands without leaving home.

Pappardelle Pasta with Peas, Ricotta, and Mint

This is a quick, easy, and light pasta dish. Delicious as a weeknight dinner, a great addition to a brunch or terrific meatless option. If you want to please your meat eaters, try adding, crispy bacon, ham or prosciutto at the end.

1 package pappardelle pasta ( or your favorite shape)

1/2 to 1 c reserved pasta cooking water

1 1/2 c ricotta cheese

1 c frozen peas

2 T fresh mint

1 T fresh lemon juice

1/4 t black pepper

1/2 t salt

crumbled ricotta salata or shaved parmesan for topping

Cook pasta in salted water according to package directions, reserving 1 c pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper.

Toss ricotta mixture and pasta together, add reserved cooking liquid 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.

Red Thai Curry Coconut Shrimp and Noodles

Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.

1lb peeled and deveined shrimp

1T red curry paste (found is Asian food section of supermarket)

1 14 oz can coconut milk

1/2 t red pepper flakes

1/2 c frozen peas

1/2 box of vermicelli or spaghetti pasta cooked

2T chopped fresh cilantro

Sriracha Sauce

Cook your pasta according to directions on the box, I break mine in half before cooking

Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.

Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened

Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more

Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro