Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Monday, January 23, 2017

Chicken Enchilada Soup

My husband isn't a big fan of restaurants. He would rather do take out then wait at a table with hungry kids. This soup is a copy cat recipe from the Chili's restaurant. I haven't ate at a Chili's restaurant for over ten years and I never ordered any soup. When I suggested this soup, he wasn't a big fan. So, I suggested I should make it for the kids and he could make his favorite can soup. He said alright. Then I made the soup. It smelled really good. My son tried it and loved it. So, my husband tried it. Then he had a bowl of it. Then he even had it as leftovers. Yes, he liked it that much. It is really good. I even had some leftovers and so did my son. This is an easy meal to make. Since I love fire roasted tomatoes, I substituted them.
Chicken Enchilada Soup
1 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup Mesa Harina mix
2 cup hot water
4 cup chicken broth
2 (14 oz. ) cans black beans, rinsed and drained
2 (10oz.) cans red enchilada sauce
1 (4 oz.) can green chilies
2 (14 oz.) cans Mexican stewed tomatoes
2 tsp salt
1 tsp sugar
2 tsp chili powder
2 tsp cumin
1 tsp butter
3 cup cooked chicken, shredded
3 cups sharp cheddar cheese
garnish: tortilla strips, green onions, cheddar cheese

Directions:
  1. In a large pot, heat the oil over medium heat for 1 minute.
  2. Add the onion and garlic. Cook for 5 minutes. 
  3. Add the Mesa mix and stir for 2 minutes.
  4. Add the water and chicken broth. Stir to combine.
  5. Add the black beans, enchilada sauce, green chili, and the tomatoes.
  6. Add the salt, sugar, chili powder, cumin, and butter. Stir. 
  7. Stir in the cooked chicken. Allow to simmer for 10 minutes.
  8. Stir in the cheese. Cook until melted. 
  9. Serve and garnish with desired toppings.
Recipe adapted from Jamie Cooks It Up.

One year ago.........................I made Chocolate Souffle.
Two years ago.......................I made Mango Rice.
Three years ago.....................I made Steamed Buns.
Four years ago.......................I made World Peace Cookies.
Five years ago.......................I made Orange Chicken.
Did you already know.....................
-In 1975, Larry Levine formed Chili's restaurant.
-The first store opened in Dallas, Texas.
-There is a Chili's restaurant in all 50 states and 24 internationally. 

Monday, January 16, 2017

Smothered Chicken Casserole

Did I surprise you by blogging 2 weeks in a row? I am trying to get back into sharing recipes with you. The best part to me about blogging is how easy it is for me to find a recipe we like and the photos of the kids. They have really grown up so fast since I started this blog. 
 
Since chicken is my husband's choice for dinner, it can get a little boring. So, I figured I would try this dish. The original recipe called for frozen broccoli but I prefer fresh every time. The original recipe had bacon crumbles on top but I hate cooking bacon so I didn't add it. This recipe does look pretty boring. I was hoping the parsley would brighten it up but I don't think it worked. Boy, I am glad it tastes better than it looks! I even told my oldest daughter she should make it. It isn't a hard recipe.
Smothered Chicken Casserole
1 tsp olive oil
4 boneless chicken breast
1/2 tsp garlic salt
1/2 tsp pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cup half-and-half
1 tsp smoked paprika
4 cups of cooked rice
Parsley for garnish

Directions:
  1. Preheat the oven to 350 degrees F.
  2. Spray a 2 1/2 quart casserole dish with nonstick baking spray. 
  3. In a large skillet, heat the oil over medium heat. 
  4. Add the chicken breast. 
  5. Sprinkle the chicken with the garlic salt and pepper. 
  6. Cook the chicken for about 5 minutes per a side until golden brown and the internal temperature reaches 160 degrees F. 
  7. In a large bowl, combine the soup, half-and-half, and paprika.  
  8. Remove 3/4 cup of the sauce and set aside. 
  9. Add the rice to the sauce and mix. 
  10. Spread the rice mixture evenly into the casserole dish. 
  11. Top with the chicken breast.
  12. Spread the reserved sauce over the chicken breast. 
  13. Sprinkle the parsley over top. 
  14. Cover and bake for 20 minutes.
  15. Uncover and bake for another 10 minutes or until the sauce bubbles. 
Recipe adapted from Betty Crocker.

One year ago.........................I made Angel Food Cake.
Two years ago.......................I made Quiche Lorraine.
Three years ago.....................I made Cookies and Creme Cookies.
Four years ago.......................I made Italian Ranch Dip.
Five years ago......................I made Creme Brulee.
Did you already know...................
-More hens talk to their chicks while they are still in their egg.
-Chickens have more bones in their necks than giraffes.
-Chickens have no teeth and swallow their food whole.

Wednesday, January 6, 2016

Mexican Chicken Casserole

So, I received a calendar with recipes. I decided to hang it up in the kitchen. Well, my son saw it and asked if I would make the January recipe. So, I did. I had to adapt it since I couldn't find one of the ingredients. Plus I omitted the beans. We liked the dish. Anytime I make a dish with rice, it normally is a success. We will make this dish again.
Mexican Chicken Casserole
2 cups cooked rice
1 cup (8 oz.) corn drained from a can
2 cups cooked chicken breast, shredded
1 can (10 oz.) Enchilada sauce
1/4 cup green onions, chopped
1 small red bell pepper, chopped fine
2 cups Mexican style cheese blend
Toppings: lettuce, tomato, salsa, sour cream, green onions, etc. 

Directions: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch pie pan with nonstick baking spray. Set aside. 
  3. In a large bowl, mix the rice, corn, chicken breast, and enchilada sauce.
  4. Mix in the green onions, bell pepper, and 1 cup of the cheese blend. 
  5. Spoon the mixture into the pie pan.
  6. Bake the mixture for 30 minutes.
  7. Sprinkle the remaining cheese over the mixture.
  8. Bake for 5 minutes or until the cheese is melted.
  9. Serve with desired toppings.
Recipe adapted from Betty Crocker.

One year ago.....................................I made Steak Fajita Quesadillas.
Two years ago...................................I made Winter Savory Chicken.
Three years ago.................................I made Bran Banana Muffins.
Four years ago...................................I made Lemon Frosted Cupcakes.
Did you already know..................
-Another name for corn is maize.
-An individual kernel of corn is a seed and the cob is the flower.
-The rows of corn on the cob should always be normal if grown in a normal environment.

Monday, December 21, 2015

BBQ Chicken Soup

Surprise! I decided to post one more recipe before the new year. I have been wanting to make this recipe for awhile. I thought my guys would really like it in which they did. My daughter really liked it too. My husband even says he will make it another time for us since it is really easy. I have added a new tab for easy recipes to make for my honey. This recipe is really easy since it is a slow cooker recipe. I actually think I've only used my slow cooker three times since buying it several years ago. This time of year I seem to have no time and I really don't want to eat out much so the slow cooker was great. I hope you have a great holiday and I will be posting my favorite recipes for the year next week. Since I have been busy, my beautiful daughter took the photos for me. She did a great job even with one ugly looking dish. Why post recipes? So, I can easily find them to make them again. Enjoy!
BBQ Chicken Soup
2 lb. boneless chicken breast
1 medium onion, chopped
3 cloves of garlic, minced
1 can (15.25 oz.) Southwestern style corn
5 cups chicken broth
1 cup barbecue sauce (I used Jack Daniels original BBQ sauce)
1 tsp salt
top with cheddar cheese

Directions: 
  1. In a large slow cooker, add the chicken, onion, garlic, and corn.
  2. In a large bowl, mix the chicken broth, barbecue sauce, salt, and pepper.
  3. Pour the chicken broth mixture over the chicken.
  4. Cover and cook for 6 minutes.
  5. Carefully, remove the chicken breast and place onto a plate.
  6. With two forks, shred the chicken breast.
  7. Return the chicken breast to the soup mixture and cover. Cook for 30 minutes.
  8. Serve with cheddar cheese or other desired toppings like crushed corn chips. 
Recipe adapted from Betty Crocker.

One year ago......................................I made Walnut Biscotti.
Two years ago....................................I made Gingerbread Cinnamon Rolls.
Four years ago....................................I made Potato Latkes.
Did you already know.........................
-Crock Pot is the brand name for a slow cooker.
-In 1936, Mr. Irving Naxon patent the crock pot.
-His mother inspired him for the slow cooker since his mother would make cholent which is a Jewish bean based stew that cooks all night. 

Wednesday, October 7, 2015

Sour Cream Chicken Enchilada

Do you ever watch scary movies? How about old scary movies? The old movies tend to be pretty funny. I grew up watching scary movies with my Dad so they tend not to scare me. I know what to expect especially when the scary movie starts or it is unusually quiet. I have a knack for predicting who will make it till the end. My husband does not watch scary movies with me. My husband is a big tough man and I love to scare him during the movie. He doesn't find this to be funny even if I do. One time, my paternal family members were visiting and they attempted to scare him. I guess it must be a paternal trait.
Sour Cream Chicken Enchilada aka creepy creature
1 Tbsp vegetable oil
1 lb. chicken breast, cut into bit size pieces
1 medium onion, chopped fine
8 (8 inch) flour tortillas
2 cups Pepper Jack cheese, shredded
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup sour cream

Directions:
  1. Preheat oven to 400 degrees F.
  2. Lightly spray a 9x13 baking dish with nonstick baking spray. 
  3. In a large skillet, heat the oil over medium high heat.
  4. Add the chicken and onion. Cook until the chicken is browned.
  5. Divide the cooked chicken evenly between the tortillas.
  6. Sprinkle a little cheese over the cooked chicken.
  7. Roll the enchiladas with the sides tucked into and tortilla.
  8. Place the enchiladas into the baking dish with the seam side down.
  9. In a medium saucepan, melt the butter.
  10. Sprinkle in the flour and whisk for a minute. 
  11. Whisk in the chicken broth and bring to a boil. 
  12. Remove from heat and stir in the sour cream. 
  13. Pour the sauce over the enchiladas. 
  14. Sprinkle the remaining cheese over the top.
  15. Bake for 20 minutes or until the cheese is melted. 
Recipe adapted from Food.com.

One year ago.......................................I made Homemade Croutons.
Two years ago.....................................I made Brown Butter Funfetti Cookies.
Three years ago..................................I made Stromboli.
Did you already know..................
-In 1954, the movie The Creature of the Black Lagoon was released.
-The creature in the water was played by professional diver Ricou Browning. 
-Ricou Browning had to hold his breath under water since the costume did not have a air tank.

Wednesday, August 26, 2015

Chicken a la king

I really like easy meals. This is an easy meal. I have been making different versions of Chicken a la king for years. At my house, it is a dish that we all will eat. Now, you can make homemade biscuits or just bake up some biscuits from a can. I have used biscuits either way. My family prefers the homemade biscuits. This dish really is versatile. If you don't like mushrooms, leave them out. If you love mushrooms, add more. If you are vegetarian, leave out the chicken and use vegetable broth. If you are gluten free, well then use gluten free flour. My family likes this dish since it is chicken in a gravy sauce over biscuits.
Chicken a la king
2 tsp olive oil 
1 lb. chicken breast, diced
2 Tbsp butter
1 portabella mushroom, chopped
1 cup onion, chopped
2 stalks celery, chopped fine
1 carrot, diced
2 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbsp all purpose flour
1 cup chicken broth
1 cup white wine
1 bay leaf
1/2 cup half and half

4 freshly baked biscuits

Directions:
  1. In a large skillet, heat the olive oil over medium heat. 
  2. Add the chicken and saute for 2 minutes. 
  3. Add the butter to the pan and allow to melt.
  4. Add the mushroom, celery, and carrot. Saute for 3 minutes. 
  5. Sprinkle the dried thyme, salt, and pepper. Saute for a minute.
  6. Sprinkle the flour over the vegetables and mix.
  7. Add the chicken broth, wine, and bay leaf. Allow to simmer for 5 minutes. 
  8. Mix in the half and half. Allow to simmer for 5 minutes.
  9. Continue to allow the mixture to thicken until the chicken is cooked through. 
  10. Serve the chicken with the thicken sauce over the biscuits.
Recipe by Jen of Sweet Morris.

One year ago................................I made Eggplant Parmesan.
Two years ago..............................I made Ravoli in White Sauce.
Three years ago............................I made American Beauty PB Cake.
Did you already know.......................
-The origin of Chicken a la king is unknown.
-From several different claims, Chicken a la king was created as early as in the 1880s.
-Chicken a la king was very popular in the 1950s.

Friday, August 7, 2015

Chicken Bastilla

Of all the Moroccan foods I've tried, this recipe is my favorite. I will admit I really was surprised. I thought the combination sounded crazy. Chicken with cinnamon, scrambled egg mixture, almonds and all topped with powdered sugar? It couldn't possibly be good, right? Not only did I love it, my whole family loved it. My son said it is one of his all time favorite foods. There are a lot of steps to this recipe and it does take awhile to make but it really is worth it. I recommend going to the link listed below the recipe to the source since Cooking with Alia has a video. Watch the video before making this recipe. Oh, it is so good!
Moroccan Chicken Bastilla
Chicken filling:
2 Tbsp vegetable oil
2 large onions, finely chopped
1 cup parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground turmeric
pinch of saffron
1 tsp salt
1/4 tsp pepper
2 lbs. chicken breast
2 cups chicken broth

Egg filling:
6 large eggs

Almond filling:
10 oz. blanch almonds
4 oz. powdered sugar
2 Tbsp water
1/4 tsp ground cinnamon
vegetable oil for frying

Dough ingredients:
1 package of phyllo dough
8 Tbsp butter, melted
1 egg yolk

Directions:
  1. In a large pot, heat the oil over high heat.
  2. Add the onions, parsley, ginger, cinnamon, turmeric, saffron, salt, and pepper. Mix well.
  3. Add the chicken breast and mix. Cover the pan and cook for 10 minutes.
  4. Add the chicken broth and allow the mixture to cook.
  5. Cover and allow the chicken to cook for 20 minutes. 
  6. Remove the chicken from the mixture. Place the chicken onto a plate and allow to cool. 
  7. Once cooled, shred the chicken into small pieces. Set aside.
  8. Lower the heat to low.
  9. Add the 6 eggs to the mixture in the pot. Mix well. 
  10. Allow the mixture to cook 10 minutes. Stir often. Once the liquid has evaporated, remove from the pot and place in a bowl to cool. Set aside.
  11. In a large skillet, add oil. Heat over medium heat.
  12. Add the almonds and fry until golden brown. 
  13. Remove the excess oil from the almonds. 
  14. Add one Tbsp of the almond oil to the shredded chicken. Mix well. Set aside. 
  15. Into a food processor, add the almonds, powdered sugar, cinnamon, and water. Pulse until the almonds are crushed. Set aside.
  16. Brush a deep pie pan with melted butter. 
  17. Carefully, fold 3 pieces of phylllo dough into half. Place onto the bottom of the pie pan. Brush with melted butter.
  18. Hold another 3 pieces of phyllo dough in half. Place the folded piece on the side of the pan with 1/3 of the length draped over the edge of the pan. The phyllo dough should be overlapping the bottom layer. Brush with the melted butter. 
  19. Continue to drape the sides of the pan with the halved phyllo dough. Brush with the melted butter.
  20. Spread the egg mixture into the middle of the pan.
  21. Cover the egg mixture with two layers of the phyllo dough. Brush with melted butter. 
  22. Add the shredded chicken into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter.
  23. Add the almond mixture into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter. 
  24. Carefully, fold the draped phyllo dough over the almond mixture. Brush with melted butter. 
  25. Any remaining phyllo dough should be draped over the top of the dish. Tuck any sides inside the pan. Brush with melted butter. 
  26. Brush the top of the phyllo dough with the egg yolk.  
  27. Preheat oven to 350 degrees F. 
  28. Bake the 20 to 30 minute or until golden brown.
  29. Remove from oven and decorate the top of the bastilla with sifted powdered sugar and cinnamon.
  30. Serve immediately.
Recipe adapted by Cooking with Alia.

One year ago...............................I made Blueberry Muffins.
Two years ago.............................I made Berry Tea.
Three years ago...........................I made Steak and Ale Pie.
Did you already know..............................
-The Arabs introduced Moroccans to meat infused with spices and wrapped in a pastry.
-Chicken Bastilla is a traditional Moroccan chicken pie.
-Chicken Bastilla was initial made with fledgling pigeons.

Friday, June 19, 2015

Southern BBQ Chicken

Do you have plans this weekend? Are you celebrating the Summer Solstice? Are you visiting your Dad? Maybe you want to eat some barbecue chicken with your Dad while celebrating the Summer Solstice? This recipe does need some planning ahead with the marinade. It does make the chicken tender. I cooked the chicken in the oven but it could be grilled. My husband really liked the sauce. The sauce had a little tang to it.
Southern BBQ Chicken
2 Tbsp brown sugar
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
1 Tbsp vegetable oil
1/2 cup onion, grated
3/4 cup ketchup 
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
1/4 tsp cayenne pepper
10 chicken legs

Directions:
  1. In a large freezer bag, combine the brown sugar, garlic, salt, pepper, vegetable oil, onion, ketchup, vinegar, Worcestershire sauce, and cayenne pepper. 
  2. Add the chicken legs and coat well.
  3. Refrigerate the chicken for 12 hours.
  4. Preheat oven to 400 degrees F.
  5. Spray a baking dish with nonstick baking spray.
  6. In a single layer, place the chicken in the baking dish. 
  7. Cook the chicken for 1 hour or until the chicken is thoroughly cooked.
Recipe adapted from Allrecipes.

One year ago.....................................I made Steak Stir Fry.
Two years ago...................................I made Radish and Potato Soup.
Three years ago................................I made 4th of July cupcakes.
Did you already know.................
-Summer Solstice begins on June 21st at 12:38 am. 
-In Southern England, Stonehenge is a popular destination to celebrate the Summer Solstice.
-The word solstice means sun stop in Latin.

Monday, May 11, 2015

Chicken Tagine

Recently, I received a box filled with food items inspired by Morocco. I am suppose to be receiving these boxes every other month by mail. Since I like trying new foods around the world, I figured I would research some recipes to try. I never would have picked Moroccan food but we were pleasantly surprised. We liked it. My son wasn't keen on couscous but maybe it will become an inquired taste if he has it again. He thought it was plain and my daughter thought it looked weird. Either way, they both ate it. I told my son to season it a little more. So, I'm posting some of the recipes we tried. I served this chicken dish over couscous. My husband liked how the lemon enhanced the dish. This is an easy dish to make.
Chicken Tagine
1 Tbsp olive oil
4 chicken breast, cut into pieces
1 onion, chopped
2 tsp ginger, grated
2/3 cup water
pinch of saffron
1 Tbsp honey 
2 large carrots, thinly chopped
1/8 cup freshly parsley, chopped
4 lemon wedges
salt and pepper, to taste

Directions:
  1. In a large pot, heat the oil over medium heat.
  2. Add the chicken and brown.
  3. Add the onion and ginger. Cook for another 2 minutes.
  4. In a small cup, combine the water with the saffron and honey. 
  5. Add the water, saffron, and honey to the chicken dish. 
  6. Season with salt and pepper. 
  7. Bring the mixture to a boil.
  8. Cover and allow the mixture to simmer for 20 minutes or until the chicken is tender.
  9. Uncover and allow the sauce to thicken if needed. 
  10. Sprinkle with parsley and serve with the lemon wedges.
Recipe adapted from BBC Goodfood.com.

One year ago.............................................I made Broccoli Cheddar Soup.
Two years ago...........................................I made Abstract Art Cookies.
Three years ago.........................................I made Fresa Agua Fresca.
Did you already know........................
-Couscous is a pasta made with semolina flour.
-Couscous is a traditional North African food.
-Couscous name is derived from a Berber word meaning well rounded.

Wednesday, April 22, 2015

Provence Chicken

When I see our oldest son, we normally talk about different foods we have made. Recently, he told me about his favorite dish. I knew I had to try it especially since it has asparagus in it. Asparagus has been popular in my household since my husband finally tried it. Yes, we wore him down enough to give in to our peer pressure. Hey, it was for a good cause-he should be eating his vegetables. If my children eat their vegetables, then my husband can too.This recipe is seasoned with herb de Provence. It has shallots, asparagus, tomatoes, and topped with Gruyere cheese. I liked it. Good choice, son, good choice.
Provence Chicken
2 tsp olive oil
4 chicken breast
1 Tbsp herbs de Provence
2 Tbsp shallots, chopped fine
10 sweet cherry tomatoes, quartered
10 asparagus, chopped
salt and pepper
4 slices Gruyere cheese

Directions: 
  1. Preheat oven to broil. 
  2. In a large skillet, heat the oil over medium heat.
  3. Add the chicken to the pan.
  4. Sprinkle the herbs over the chicken and allow the chicken to brown. 
  5. Turn the chicken and season other side with a little herbs. 
  6. Remove the chicken onto a plate. Set aside.
  7. Add the shallots, tomatoes, and asparagus. 
  8. Sprinkle a little herbs on top of the vegetables. 
  9. Saute the vegetables for 5 minutes.
  10. Add the chicken back to the pan.
  11. Season with salt and pepper to taste. 
  12. Allow to cook until the chicken is thoroughly cooked and the asparagus is tender.
  13. Transfer the chicken to an oven proof pan. 
  14. Top with the vegetables. 
  15. Cover with a slice of cheese on top.
  16. Place in broiler and cook until the cheese is melted.
  17. Allow to rest for 10 minutes before serving.
Recipe aspired by my son.

One year ago..........................................I made Steak Sandwiches.
Three years ago.....................................I made Oatmeal Crisps.
Did you already know.......................
-To grow asparagus from seeds, it will take three years to harvest.
- An asparagus crop can be harvested for 15 years.
-White asparagus is grown underground so the lack of sun will prevent the vegetable from turning green.

Wednesday, April 8, 2015

Chicken Marsala

Lately, my son has decided he doesn't like mushrooms. He doesn't want any extra added to his salad. However, he told me I can still cook with them. I told him good since I cook often with mushrooms. So, I made chicken marsala. Do you think he complained? No, he even ate the mushrooms. He said it has to do with the texture or something. I love chicken marsala and I order it often when we are eating out. I actually should make it more at home since it is a quick meal. It took me longer to make the mashed potatoes.
Chicken Marsala 
4 boneless chicken breast
salt and pepper
2 tsp olive oil
2 tsp unsalted butter, divided
4 shallots, chopped fine
1 cup button mushrooms
1 cup crimini mushrooms
1/4 cup dry Marsala wine
1/2 cup heavy cream
1 tsp lemon juice

Directions:
  1. With a meat pounder, flatten the chicken to an even thickness.
  2. Salt and pepper the chicken. 
  3. In a large skillet, melt 1 tsp butter with 1 tsp olive oil over medium heat.
  4. Add the chicken and saute for a couple of minutes per side. 
  5. Remove the chicken and set aside.
  6. Add another 1 tsp butter with 1 tsp olive oil to the pan.
  7. Add the shallots and the mushrooms to the pan and saute for about 5 minutes or until the mushrooms are lightly browned.
  8. Add the Marsala wine to the pan. Bring to a boil. 
  9. Season with salt and pepper to taste. 
  10. Add the cream and lemon to the pan. Bring to a boil.
  11. Add the chicken back to the pan.
  12. Cook the chicken for about 3 minutes or until the chicken is thoroughly cooked.
Recipe adapted from Food.com. 

One year ago...........................I made Creamy Polenta.
Two years ago.........................I made Yogurt Pancakes.
Three years ago.......................I made Margaritas.
Did you already know......................
-Marsala wine is made in Sicily, Italy.
-Marsala wine is a dessert wine.
-Since Marsala wine is a fortified wine, a hard alcohol is added to it.

Wednesday, February 18, 2015

Orange Chicken

When I made this dish, I asked my husband to try the sauce. He told me that it was good but why could he taste oranges. Before I could answer him, my husband said, "I forgot you told me you were making orange chicken now that would explain the orange taste." My son helped me cook this dish. So, my son took all the credit for supper. This dish is very good and only has a faint orange taste. It will be a dish I will make again.
Orange Chicken
2 eggs
2 Tbsp cornstarch
1 lb. chicken, cut into bite size
2/3 cup orange juice
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/4 cup rice vinegar
2 cloves of garlic, minced
1 Tbsp ginger, minced
zest of one orange
salt and pepper to taste
2 Tbsp vegetable oil
3 stalks of green onion, chopped

Directions:
  1. Spray a large baking dish with nonstick cooking spray. Set aside. 
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, whisk together the eggs and cornstarch. 
  4. Add the chicken and coat. Allow to sit for five minutes.
  5. In a small bowl, combine the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, 1/2 zest of an orange, salt, and pepper. 
  6. Heat the oil in a large skillet over medium heat.
  7. In batches, brown the chicken for a couple of minutes per a side.
  8. Add the chicken to the prepared baking dish.
  9. Pour the sauce over the chicken.
  10. Add half of the chopped green onions. 
  11. Bake the chicken for 30 minutes and the chicken is cooked through.
  12. Top with orange zest and green onions.
Recipe adapted from Pioneer Woman

One year ago................................I made Vatrushka (Russian Cheese Bread).
Two years ago..............................I made Pie Crust.
Three years ago............................I made Ham, Cheese, and Egg Panini.
Did you already know..................
-The largest producer of oranges is Brazil. 
-The majority of oranges produces are used for juice.
-Oranges typically have ten segments.