Asian Orange Chicken

Asian Orange Chicken

Rated: Submitted By: HARRY WETZEL Photo By: footballgrl16 Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 3 Hours 20 Minutes Servings: 4

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

Ingredients:

Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

Directions:

1.	Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.	Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.	In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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Printed from Allrecipes.com 4/1/2013

Grilled Pepperoni Sandwiches

  Grilled Pepperoni Sandwiches

For Sept I'll do these sandwiches, similar to pizza but enough of a twist to seem like a different meal!

For 10-12 servings we use

2 loaves crusty italian bread (we like Broulim's Artisan)
1 28 oz jar of spaghetti sauce or pizza sauce
butter for the outside of the bread
6 oz pepperoni
1/2 lb mozarella, sliced

Slice bread into 1/2" slices.  Make sandwiches with cheese on both sides of bread and pepperoni in the middle.  Butter both sides of the bread and grill on a griddle, in a skillet or if you have a panini grill use it.  Serve with spaghetti sauce, pizza sauce or marinara for dipping.

We usually have a green salad and root beer with this dinner.

For the freezer meal, I will have the sandwiches made and bagged.  You will just need to thaw with the bag open so the bread doesn't get soggy and grill them until cheese is melted and bread is browned.

 KOREAN FIRE STICKS

2 lbs tri-tip steak            2 Tbl chopped onions
½ cup soy sauce            2 cloves of garlic crushed
4 Tbl sugar                    ½ tsp pepper (4 rotations of pepper grinder)
1/4 cup water                (you will need skewers

Cut meat in strips about ½ -1/4 inches wide. Marinate overnight or for 8 hours. Thread strips onto skewers, like a snake (Christmas candy ribbon). Grill. Watch close they cook fast.

Serve with grilled vegetables.... red potatoes, onions, red pepper ( what ever you like) season with garlic butter. I usually boil the potatoes before I grill them so they cook faster. Use a pastry brush and brush on the garlic butter.

You will need to provide the skewers, I would like to spend as much money on the meat as possible.

This is a bit more work and our family loves the one from above, but I thought I would give you another option.

I found a new recipe for a marinade for Vegetables from Cooks Country Kitchen.
They suggested Zucchini, Red Pepper, and a white onion, all cut in about equal sizes. If you do this marinade I would serve it with Rice a Roni Wild rice as a side.

Marinade for Veggies:
 Place in Blender 
1/2  sweet onion roughly cut 
1 tsp. lemon zest
1 tsp chopped rosemary leaves
1/3 cup vegetable oil
1 tsp salt
1/3 tsp pepper
1/4 tsp sugar
1 1/2 Tbl Tomato Paste
2 Tbl beef Broth

 This can also be doubled and used as a marinade for another grilled beef skewers dish (They suggested a Sirloin Steak, Marinade for 1 hour in fridge). Marinade Vegetables for 1 hour on the counter top. Then place on Skewers and grill.
    
 

 

Creamy Pork Chops, Darby - April Meal

Boneless pork chops
2 cans Cream of chicken soup
1/2 can water

Brown chops and place in crock pot.  Pour sauce over top and cook on low about 7 hours.  Serve over rice or egg noodles.

I really thought I posted this, sorry!  Life is tooooooo busy!

Meal for April

Chinese Casserole—Yield 8 servings

2 c. uncooked  rice

6 stalks celery

12 oz pork sausage

2 cans cream of chicken soup

1 1/2  c. milk

1/2 c. bell pepper

Brown sausage and drain.  Mix with remaining ingredients. Bake at 375° for 1 hour or until rice is tender. 

Teresa- April Recipe- Pan Fried Chicken

This is my April plan. Let me know if it is something that will work for everyone.

Homemade Pan Fried Chicken

30 crackers, crushed fine (we usually use wheat saltines, whole grain club, but any kind works.)

2 TBS flour

2 TBS potato flakes

½ tsp pepper

1 TBS seasoned salt

1 TBS garlic powder

2-3 eggs

A few TBS flour

*¼ C olive oil- you will need to provide this. Use sparingly and add as needed when frying. You don't need much.

1 1/2 lbs. Chicken breast halves (pounded thin if desired)

Crush crackers in a bag. Add all seasoning, 2 TBS flour, and potato flakes. Beat the egg. Dip the chicken in the extra flour, the eggs, and then the coating. Pan fry in a little olive oil until cooked through (about 5-7 min on each side) Tip:get two pans going at once and then you can have them all done at the same time. You can also bake @ 375* for 15-25 min as well, but it is MUCH better pan cooked. After being frozen I recommend the pan method.

Freezer Directions:

Thaw chicken. I separated mine before thawing. Then cook as directed above.

Serving Suggestions: We like Au-gratin potatoes, or any type of potatoes, and a fresh veggie, salad, or corn on the cob.

LEFT OVER TIP: It is super yummy cold, cut up, and put on a salad.

Spinach Salad (BYU-Idaho)

Spinach Salad

1 head of lettuce
1 bunch of spinach
1/2 lb of Swiss Cheese
1 red onion
3/4 lb of sliced mushrooms
1/2 lb bacon, cooked & crumbled
1 lg can mandarin oranges (drained)
1/2 c sugared almonds (see recipe)

Mix lettuce, spinach, cheese, onion, and mushrooms together. Lay bacon and oranges on top; add dressing and sugar almonds just before serving.

Sugared almonds:
1/2 c slivered almonds
1/4 c butter
3 T sugar

Melt butter and sugar. Add nuts. Stir until nuts are coated. Bake on cookie sheet at 300 for 20 min, stirring every 5 minutes to avoid burning.

Poppy seed dressing:

3/4 T poppy seeds
1/3 c white vinegar
3/4 c oil
1/3 c sugar
1/4 c onion (chopped)
3/4 5sp salt
2 T prepared mustard

Put all ingredients in a mixer to blend.

YOU will need: Red Onion, Mushrooms and any type of lettuce for this salad. Everything else is provided!

We like to eat breadstick or rolls with this meal. Remember this is a BIG salad. You use a lot of lettuce and spinach and should fill a large bowl!

Grilled Chicken Nachos

Grilled Chicken Nachos

1.5 pounds or so chicken breasts, sliced
marinade or spice rub

rice
tortilla chips

Whatever your family likes of the following:
refried and/or black beans
lettuce
tomatoes
cheese
avacados or guacamole
tomatos and/or salsa
olives
sour cream/plain yogurt/ranch dressing

(I'll provide the chicken and then probably chips, rice, beans, cheese)

Grill chicken and cook rice.

Layer rice, chips, chicken and toppings.

**I'm planning on making a homemade marinade with spices and oil, so there shouldn't be any preservatives. I'll let you know for sure.

Navajo Tacos for April's meal

Optional Items to add:  lettuce, tomatoes, sour cream, onion, olives, salsa , cheese, and corn
Taco Meat:

1 1/2 lbs. ground beef
onion flakes
salt and pepper
2 cans light red kidney beans
2 cans tomato sauce
Ole' Taco Seasoning Taco Seasoning (mine has wheat, but I'm happy to use a different one if needed)
(I used Chile Powder in Jen's)

Scones:
(I included a double batch with the frozen meal)
1 T. yeast
1 c. warm water
1 egg
3 T. oil
1 tsp. salt
1 T. sugar
3 c. flour

Scones:
Soften yeast in water and sugar.  Add egg, oil, salt, and half the flour.  Mix and add the remaining flour and knead for 4-5 minutes.  Let raise until double.  Roll out and cut dough into desired sizes and then fry in hot oil. 

For frozen dough:
Take dough out of bag and place it in a bowl covered with platic wrap or a towel.  Let it thaw and rise for 3-4 hours (I'm guessing).  Roll or Stretch dough into desired pieces apx. 1/4 "-1/2" thick and then fry in heated oil.  You can replace scones with Fritos or Tortilla corn chips if you'd rather not deal with the grease.