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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Purple Potato and Bean Salad

Purple Potato and Bean Salad

Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.

Purple Potato and Bean Salad

4 cups small purple potatoes, quartered ( I left the skins on)

1 can white beans, rinsed

1 cup grape tomatoes, halved

1/4 c red onion, chopped

2 T olive oil

2T red wine vinegar

1 T chopped  fresh cilantro ( or basil)

1/2-1t salt

1/8 t black pepper

Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions,  toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.

Purple Potato and Bean Salad

Chill and serve.

Purple Potato and Bean Salad

It’s that time of year!: Pumpkin Vinaigrette

Pumpkin Vinaigrette

I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.

Pumpkin Vinaigrette

2T pumpkin puree

1/4 c apple cider vinegar

3 T olive oil

1 t honey

salt and pepper to taste

add all ingredients to a blender and mix until smooth ( you could also wisk by hand)

Pumpkin Vinaigrette

 

Shrimp with Mango Barbecue Sauce

Shrimp with Mango Barbecue Sauce

 

I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.

Shrimp with Mango Barbecue Sauce

2 ripe mangos peeled, seeded and chopped

1 T brown sugar

1 jalapeno minced ( optional)

1 t chopped garlic

1 T soy sauce

1 t mustard

1 T apple cider vinegar

add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.

Mango Barbecue Sauce

To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.

Shrimp with Mango Barbecue Sauce

Leftover Wine Beef Stew

Left Over Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

Left Over Wine Beef Stew

Left Over Wine Beef Stew

Left Over Wine Beef Stew

 

Tips and Tricks: Burnt on Food

How to Clean a Burnt Pan or Pot

 

I think we have all done it, walked away from a pot or pan while cooking, only to return to a burnt up mess. Or I am famous for leaving the pot on low/warm while we eat dinner and then unable to remove the stuck on food when it’s time to do the dishes. They can be tricky to clean especially those that you cannot scour or use harsh chemicals on because you are afraid to ruin the finish. I did however find a trick that actually works. Add water to your burnt pot, bring to a simmer. Add 1/4 c white vinegar and 2 T baking soda. Continue simmering for about 10 minutes. Remove pan from heat and use a non abrasive sponge and the food lifts right off.

How to Clean a Burnt Pan or Pot How to Clean a Burnt Pan or Pot

 

If you have a burnt metal broiler pan or cookie sheet try using oven cleaner. Spray the pan and let it sit, the food should wipe right off with a sponge .

Warm Apple, Bacon, and Spinach Salad

 

 

This is an easy and quick side dish or weeknight meal that captures the season’s flavors.

Warm Apple, Bacon, and Spinach Salad

5 slices of bacon chopped into 1″ pieces

1/4 c chopped onion

1 apple, chopped into bite sized pieces ( I left the skin on)

2 T apple cider vinegar

2 t honey

6 c fresh spinach

1/4 c pepitas (roasted and salted pumpkin seeds)

In a large fry pan, cook bacon over med high, add onions and cook until crisp, add apples and cook for 2 min, add honey and vinegar until heated through ( if you bacon is very fatty drain off all but 2 T fat before adding the honey and vinegar)

 

Add warm apple mixture to spinach toss and sprinkle with pepitas and serve.

Roasted Potatoes with Garlic and Mustard

Sophisticated and easy, the flavor in these wake up with a mustard and vinegar dressing that forms a crunchy and delicious crust on the potatoes.

1 1/2 lbs small gold potatoes sliced in half

1T mustard

1/4 c olive oil (not extra virgin)

2 t chopped garlic

1T white wine vinegar

1 t salt

1/2 t pepper

Preheat oven to 450. Parboil or steam potatoes about 5 minutes (not necessary but cuts down on roasting time) Drain and pour on to baking sheet lined with foil or a silpat to make clean up easier. In a small bowl combine remaining ingredients. toss with potatoes on baking sheet until coated evenly.

Place in oven and bake for 35 minutes or until soft. ( Time will depend on size of potatoes, cut them in 4th s to cut down on cooking time). Season with salt and pepper.

 

Entered in www.alotonyourplate.com ‘s Ingredient of the month’s Contest :Garlic, check out all the recipes here

My Version of a Banh Mi : An Asian Style Meatball Sandwich

If I understand this right, Bahn Mi, means bread in Vietnamese, but it is now widely known as a pork sandwich with pickled vegetables and fresh herbs. There are many variations and can be found in big cities and Vietnamese restaurants, none of which are close to my house. So I needed to give it a try on my own and here is what I came up with. I of course did not have the wonderful crispy baguettes from a Vietnamese bakery so I had to do with what Publix was selling. Still they came out delicious and my family loved them, the combination of spicy, sweet, and savory is all here on one easy sandwich. Wake up your taste buds and give this a try, I will warn you though they can be addictive.

Pork Meatballs

1.5 lbs ground pork or pork and beef mix

1 egg

2 T soy sauce

1 t sriracha sauce ( use hot sauce if this is unavailable)

1 t dried cilantro (or 2T fresh chopped)

1T fresh lime juice

3/4 c Panko Bread Crumbs

Preheat oven to 375. Mix all ingredients together in a large bowl, wet hands and roll into balls, I used about 2-3 tablespoons of meat mixture per meatball so that it would fit onto my buns.

Cook for 20 minutes or until no longer pink in the middle.

Pickled Vegetable Topping

1 c shredded carrot (or matchstick carrots)

1 cucumber sliced lengthwise with a vegetable peeler (or shredded)

1/2 red onion thinly sliced

2 jalapenos sliced thinly

1/4 t salt

3 T vinegar

2T sugar

Mix all ingredients together in a med sized bowl

Place Meatballs on roll or baguette, top with pickled vegetable mixture and top with fresh chopped cilantro and basil. If you want more heat mix 2 T mayo with 1 t sriracha sauce and spread on roll before serving.