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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Are You Ready For Some Football?: Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

It is football season, time for tailgates and parties. Here is an easy recipe that will please a crowd on the weekend or your family on the weeknight.

Buffalo Chicken Meatballs

2 lbs ground chicken

1/3 c blue cheese crumbles

1/2 c panko bread crumbs

2 T buttermilk ( you can use regular milk and add 1 t vinegar)

3 T hot sauce

1 t minced garlic

1/4 c chopped onion

1 T Italian seasoning

1 t salt

1/4 t pepper

1 c  buffalo wing sauce (We made our own, melt 1/2 stick butter, add 1 t minced garlic, 1 c hot sauce, and 2 t brown sugar, stir)

Preheat oven to 350. Combine all ingredients in a large bowl. form into balls and place on a cookie sheet. Bake for about 20-25 minutes or until no longer pink. Toss with wing sauce in a large bowl. Serve on toasted buns with blue cheese and lettuce. Add shredded mozzarella cheese if desired.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

** Entertaining tip, add meatballs and wing sauce into a crock pot and set on warm. Or make smaller sized meatballs and serve as appetizers with a side of blue cheese dressing.

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

Buffalo Cauliflower

IMG_6653

Yes I am mean, this is what I tried to serve my husband and kids as so called wings. But guess what it was delicious, maybe not low fat but it sure is healthier than regular buffalo wings and if you don’t over think it , it tastes pretty similar. The heat and crunch are there and dip anything in blue cheese and its a winner. Mix it up this Super Bowl and try this, perfect for vegetarians and dieters.

3 T butter

2 T hot sauce

1 head cauliflower , cut into florets

blue cheese dressing (optional)

Met butter in a pan

add hot sauce and stir over med high heat. Add cauliflower and saute for about 4 minutes, until coated, but still crunchy.

Buffalo Cauliflower

Sprinkle with salt. Serve with blue cheese dressing

Buffalo  Cauliflower

Buffalo Chicken Casserole

We eat a lot of wings around here. I have two teenage boys and I think if it was up to them we would eat pizza and wings every night. I saw a post awhile back from a fellow blogger, Fantastic Frugal Foods from Justa’s Kitchen for a Buffalo Chicken Casserole. What a great idea for my family. So when I was in my kitchen with some extra chicken cutlets that need to be used up, I remembered her recipe. I wanted to use what I had in my kitchen without going to the store, so I kinda of created my own version, but here is hers.

Buffalo Chicken Casserole

1 1/2 lbs boneless chicken breasts cut into bite size pieces

2T butter

1 t chopped garlic

2T hot sauce (I used Frank’s)

1/4 c chopped celery (if you are not a celery fan, try carrots)

1/4 c flour

3 cups milk

3 oz cream cheese

2 T blue cheese

16 oz box of ziti (or other pasta), cooked and drained

1/2 c crushed Buffalo flavored Pretzel Crisps

Preheat the oven to 350 degrees, Add butter to a large pan and melt over med high heat, add chicken, garlic, 1 T hot sauce and celery. Sauté til chicken is cooked through, about 4 minutes. remove from heat and sprinkle chicken and veg with flour.

Place back on burner over low.for 1 minute. Add milk and bring to boiling, turn to low and add cream cheese, blue cheese and remaining 1 T of  hot sauce cook until cheese is melted into sauce and it is slightly thickened.

Add sauce to pasta and stir, pour into a large baking dish, 9×13

Top with crushed pretzels.

Bake for 20 minutes.