Panda Express Orange Chicken

Sorry that's a big picture. But I found this recipe and we've made it twice now and I am in heaven! This is the closest tasting orange chicken I have found to Panda's. The only difference is that I can't quite get it crispy enough.

It's time consuming (not too bad) but soooo worth it!

Probably not the healthiest cause it's battered and fried but who can resist Panda's orange chicken...

2 lbs boneless skinless chicken, chopped into bite-sized pieces.

1 egg

1 1/2 tsp salt

white pepper

oil (for frying)

1/2 cup cornstarch plus

1 Tbsp Conrstarch

1/4 cup flour

1 Tbsp minced gingerroot

1 tsp minced garlic

1/2 tsp crushed red pepper

1 tbsp rice vinegar

1/4 cup water

drop of sesame oil

Orange Sauce

3 Tbsp Soy sauce

3 Tbsp Water

8 Tbsp Sugar

6 Tbsp Vinegar

4 Tbsp Orange Juice

Directions

1. Place chicken pieces in large bowl.

2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3. Stir cornstarch and flour together.

4. Mix flour mixture and egg mixture.

5. Add chicken pieces, stirring to coat.

6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

8. Don’t overcook chicken.

9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

10. Clean wok and heat 15 seconds over high heat.

11. Add 1 Tbsp oil.

12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

13. Add and stir-fry crushed chilies and green onions.

14. Add rice wine and stir 3 seconds.

15. Add Orange Sauce and bring to boil.

16. Add cooked chicken, stirring until well mixed.

17. Stir water into remaining 1 Tbsp cornstarch until smooth and add to chicken.

18. Heat until sauce is thickened.

19. Stir in sesame oil and orange zest if desired.

20. Serve over jasmine rice.

Diclaimer: so I know that if you're like me, you don't have half of these things in your kitchen, but it's so worth it to buy them for this recipe alone and they will last a long time.

Also, don't put too much sesame sauce in, it's VERY strong.

Crock Pot Orange Chicken

Found this first via a picture on pinterest.com and it made my mouth water. So I found the recipe. Haven't tried it yet, but definitely plan on it! Yum.

BBQ Salmon

Ingredients
Fresh salmon (about 1 lb. or 1.5 lbs.)
Olive oil
BBQ sauce

Directions 
1) Preheat oven to 350 degrees. Coat a small (8x8")  pan with tin foil and place salmon on it.
2) Brush with olive oil (this seals in the flavor and makes it moist)
3) Spread BBQ sauce liberally over salmon. Don't be skimpy here. The more the better.
4) Bake at 350 degrees for 20-30 minutes (it took mine more like 45 minutes, I must have purchased a fatty salmon) or until flaky. Don't eat the back part (which is grey-ish) as this tastes fishy.

I served it with baked asparagus (olive oil, red wine vinegar, salt/pepper, 400 degree oven for 15-20 min. Delicious). I'm always trying to find ways to cook fish that I will like. Fish is good for us, people. Why don't I love it? Someday. This recipe is really good, though.

Slow Cooker Shredded Chicken Soup

I just ate this after church and Mmmmm-mmmm-yumm was it good. My favorite part is that it was easy on top of it. I started out following a recipe but made so many changes that it made something else: soup (of course). It turned out great, though, so I thought I'd share, especially since it's winter and we could all use some warming up.

Ingredients
1 lb. chicken tenderloins
1 small onion, chopped
1 small bag baby carrots, halved
1 large potato, diced
2 chicken bullion cubes
3 cups water
1/2 cup heavy whipping cream (or milk if you're being good...I was naughty today :)
1 tsp dry basil
1/2 tsp pepper
1 tsp salt
1/2 tsp garlic salt
cornstarch (to thicken)

Directions
1. Add all ingredients into a slow cooker except for whipping cream and cornstarch. Add water and veggies first and place chicken on top, dunking just beneath water's surface. Cook covered on low for 6-7 hours.
2. Take out chicken and shred. Put cornstarch in a cup and add some water until it is smooth. Add to crock pot and stir. Place shredded chicken back into crock pot.
3. Add whipping cream (transfer into a soup pot if necessary. . .I have a small crock pot). Add more cream, milk, or water until it is the right consistency.
Enjoy!

Chicken Corn Chowder

This soup will be served in heaven, I am certain of it. We had it at a "Soup-er Sunday" meal at the Branch and this was served: it is definitely as homemade, country-like, and delicious as it gets. It's a bit labor intensive, but corners can be cut here and there (I'm wondering how chicken cooked in the crock pot instead of roasted would work?).

Ingredients
5-6 lb. chicken--roast until golden crisp
1 pint corn
2 cups carrots, sliced
3-4 potatoes, cubed
2 cups celery, sliced
3-4 med. onions, diced
1/2 cup fresh parsley, chopped
1 Tbs ground sage
1 tsp thyme
kosher salt to taste
2 cups milk
2 cups heavy cream

Directions
1) Roast whole chicken until golden brown and set aside to cool. When chicken is cool enough to handle, remove meat from bones. Set chicken meat aside or refrigerate.
2) Boil the remains (bone, skin) in water until it falls apart. Remove skin and bones from broth.
3) Cook cut potatoes, onions, celery, and carrots in broth until tender. Add salt, sage, thyme and corn. Add milk and cream.
4) Bring to a boil and add cornstarch to thicken. Add cut up chicken meat and chopped parsely.

*Note: as you probably imagine, this makes a lot of soup. Cut back as desired, but better yet invite over some friends and it will be gone in one sitting. Definitely a new favorite.

Spiced Butternut Squash Soup

I looked at several butternut squash soup recipes but they seemed unnecessarily complicated. This recipe is a combination of my favorite spices and Mom's standard recipe. It turned out easy, delicious, and perfect for this cold autumn weather. I love soup because it's so forgiving about what you want to add/subtract. Have fun tweaking the recipe to fit your tastes. This recipe made just enough for the two of us (granted, I probably had three servings ;). Add more squash and broth to fit your family size. Hope you like it as much as I do.

Ingredients
2.5 lb. butternut squash
2 c. chicken broth
1/2 onion, chopped
2 cloves garlic (more if desired)
3 Tbs. olive oil
1 1/2 tsp curry powder
1 tsp powdered nutmeg
1 tsp powdered ginger
1 1/2 cup milk (or heavy cream for creamier soup, although less healthy)

Directions

1. Preheat oven to 400 degrees. Cut open squash and de-seed it. Put in baking pan and cover with foil. Cook for 1 hour or until tender
2. In large satuee pan, heat oil and cook onion and garlic until tender.
3. In blender, add cooked squash (without skin), garlic and onions, spices, and chicken broth. Blend until smooth.
4. Return to sautee pan and heat. Add milk (or cream). If too thick, add more chicken broth.
5. Serve with toasted bread or crackers. Enjoy!

Crock Pot Green Chili Burros

I timed myself and it took exactly 9 minutes from start to finish--and only because I had to cut fat off of my roast and chop the onion. Otherwise it would have taken 5 minutes to find the ingredients. Delicious and fast and easy. What more can a person want?

Ingredients
2 lb. rump roast
1 cup chopped onion
1 pkg. taco seasoning mix
1 Tbs. oregano
1 tsp. garlic powder
1 (10 oz) can green chilies, diced
1 (15.5 oz) can tomato sauce

Tortilla shells
Sour Cream

Directions
1) Layer all ingredients besides tortillas and sour cream, meat first, in crock pot.
2) Cook on low for 8-10 hours
3) Do not stir for the first 5 hours (at least)
4) Shred meat after 7 hours
5) Serve on flour or corn tortillas. Top with sour cream, if desired.

Pozole

This is Sylvia's recipe that I asked her for a couple of years ago. She didn't have anything written down so she just told me how to do it and I wrote down how I did it, so obviously you can change things to your taste.

It is fabulous and very easy to make

Ingredients

One Pork Roast (as big or little as you want)

about 2 large cartons of chicken broth

2 cans hominy

1 Tbsp Chile Powder

2 tsp Garlic Salt

Dash of pepper

Salt to taste

1. In a crock pot, cover pork roast with chicken broth; cover and cook about 6 hours (low).

2. Shred roast and put back into pot.

*The broth is the soupy part so add more if you want more soup

3. Add Hominy WITH juice

4. Add chile powder, garlic salt, salt and pepper.

5. Serve in bowls and each person can add toppings of their choice (see below)

Optional Toppings:

(These are just what our family likes to use)

Onions

Tomatoes

Celery

Radish

Grated Cheese

Limes

Ta Da

Ps. That's not my picture, but pretty close to what mine looks like, only not as fancy ;)

Chicken in Mushroom Sauce

(obviously not my photo)

Ingredients:

1 c. Shirley J Universal Sauce

4 8-oz. chicken breasts (boneless, skinless)

4 slices Swiss cheese

3 c. wild rice (cooked)

2 T. olive oil

2 c. mushrooms, any type (sliced)

1/2 cup green onion (chopped)

1 clove garlic (minced)

1/4 c. parsley (minced)

Pepper to taste

3 c. water

Directions:

Sear chicken in oil until it is brown on each side and cooked through. Set aside. Combine Shirley J Universal Sauce and water and bring to a simmer. Add the mushrooms, onions, garlic and parsley, and cook until the mushrooms are tender. Add pepper. Place chicken in baking dish, layer cheese on top of each chicken breast, and cover with sauce.

Bake at 350 degrees F. for 15-20 minutes until cheese starts to melt and is heated thoroughly. To serve, place the wild rice on serving dish and arrange chicken and sauce on top of the rice. Garnish with chopped parsley.

Zucchini Noodles & Shrimp with Creamy Tomato Sauce

What You Need:

4 large zucchini, julienned

1 cup Shirley J Universal Sauce

4 cups water

1 tsp garlic powder

1/2 cup sun-dried tomatoes, chopped

1 cup shrimp, peeled and de-veined

Directions:

Julienne zucchini into long strips, using vegetable stripper. Make strips like long noodles. Stop peeling when you reach the seeds. Set aside.

Combine Universal Sauce and water, stir and bring to a simmer. Add remaining ingredients, stir until combined and thick. Blanch noodles and set on platter. Ladle sauce over noodles and serve.

Cranberry BBQ Chicken Skewers

Ingredients:

1 1/2 lb. chicken tenderloins

12 6-inch bamboo skewers

1 (16 oz) can of jellied cranberries

1/4 c. Shirley J BBQ Sauce Mix 1/2 c. water

Directions:

Place one skewer into each piece of chicken lengthwise. Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked. Baste with sauce (below) during cooking, if desired.

Sauce:

Combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 minutes before serving. Use as a dip and as a basting sauce.

Pork Chop & Rice Skillet

Ingredients

• 4 boneless pork chops, about 3/4-inch thick
• 1-1/2 teaspoons olive oil
• 1/2 cup uncooked long grain rice
• 1/2 can chicken broth
• 1/4 cup water
• 1/2 small onion, chopped
• 1/2 package frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions

1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Cream Chese Potato Soup

Makes 6 servings

3 cups water
1 cup ham, diced
5 medium potatoes, diced finely
8 oz. pkg. fat-free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed

1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 4 hours, stirring occasionally.
3. Turn to Low until ready to serve.

*Fix-It and Forget-It cookbook

Barbecue Chicken for Buns

Makes 16-20 Servings

6 cups diced cooked chicken
2 cups chopped celery
1 cup chopped onions
1 cup chopped green peppers
4 Tbsp. butter
2 cups ketchup
2 cups water
2 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. dry mustard
1 tsp. pepper
1 tsp. salt

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8 hours.
3. Stir chicken until it shreds.
4. Pile into steak rolls and serve.

*Fix-It and Forget-It cookbook

Beef Dumpling Soup

Makes 5-6 Servings

1 lb. beef stewing meat, cubed
1 envelope dry onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 celery rib, finely chopped
1 tomato, peeled and chopped
1 cup buttermilk biscuit mix
1 Tbsp. finely chopped parsley
6 Tbsp. milk

1. Place meat in slow cooker. Sprinkle with onion soup mix. Pour water over meat.
2. Add carrots, tomato, and celery.
3. Cover. Cook on Low 4-6 hours, or until meat is tender.
4. Combine biscuit mix and parsley. Stir in milk with fork until moistened. Drop dumplings by teaspoonfuls into pot.
5. Cover. Cook on High 30 minutes.

*Fix-It and Forget-It cookbook

Bandito Chili Dogs

Makes 10 Servings

1 lb. hot dogs
2 15-oz. cans chili, with or without beans
10 3/4 oz. can condensed cheddar cheese soup
4-oz. can chopped green chillies
10 hot dog buns
1 medium onion, chopped
1-2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

1. Place hot dogs in slow cooker
2. Compine chili, soup, and green chilies. Pour over hot dogs.
3. Cover. Cook on Low 3-3 1/2 hours.
4. Serve hot dogs in buns. Top with chili mixture, onion, corn chips, and cheese.

*Another recipe from Fix-It and Forget-It cookbook

All Day Pot Roast

Makes 5 servings

1 1/2 lb. boneless eye of beef round roast, round rump roast, or chuck roast
4 medium potatoes, quartered
16 oz pkg. peeled baby carrots
10 3/4 oz can golden mushroom soup
1/2 tsp dried tarragor or basil, crushed

1. In a large nonstick skillet, brown meat on all sides
2. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
3. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
4. Cover and cook on Low 10-12 hours, or on High 5-6 hours, until meat and vegetables are tender but not dry.

*For Christmas, I got the most amazing gift: Fix-It and Forget-It Big Cookbook, 1400 Best Slow Cooker Recipes compiled by Phyllis Pellman Good. This recipe (and several other slow cooker recipes I post) all come from this book. Ask for it for the next holiday. It's amazing.

Turkey, Brie, & Apple Grilled Sandwich

First I should tell ya'll that my neighbors are overwhelming me with fresh apples so I am looking for every healthy recipe on the planet that contains apples, so I'm sure more apple recipes will follow. Second, of all of the sandwiches I've ever had, I don't think any have been quite so perfectly decadent. Go try it and you'll thank me forever! Third, I got this on the Tasty Kitchen website which is actually quite helpful.

• 4 slices Sandwich Bread; Sturdy Enough For Grilling (I used French Bread)
  
• 2 Tablespoons Olive Oil
• 1 teaspoon Apple Butter (You Can Substitute Apricot Preserves, Cranberry Dressing, Or Just More Mayonnaise)
• 1 teaspoon Mayonnaise
• 4 ounces, weight Brie Cheese (rind Removed Or Left On)
• 1 whole Apple Of Choice (make It A Crispy And Tasty Choice!)
• 2 slices Turkey Breast, Or More To Taste
• 2 pinch(es) Salt And Pepper (to Taste)

Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet, heat over medium heat; if using an oven, set to broil (on the low setting, if that’s an option).

Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other, mayonnaise. You don’t need much of either.

Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20 to 30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.

Next, thinly slice your apple of choice. I used a Granny Smith, but you can use what you’d like. Just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.

Add the turkey* on top of the apple. I used turkey breast from my local deli, which was fine, but I can’t wait to try it with that leftover turkey from Thanksgiving!

(*If you’d like to make a version without the turkey, add a second layer of brie in place of the turkey for a fancy pants grilled cheese.)

Season with salt and pepper to your liking. I like lots of pepper.

If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.

Panini/grill press users: place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool, too.

Grill pan or skillet users: place the sandwich in the pan, then place another pan on top to press the sandwich. Or press the sandwich with a spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning.

Using your oven on broil? Lightly brush the outside of the sandwich with olive oil. Place sandwich on a baking sheet or directly on the oven baking rack in a heated oven. Be very careful to watch for burning. After about 2 minutes, carefully (carefully!) flip sandwich and continue heating for another minute or two. Cook time will depend on your oven and your bread choice. Don’t walk away—keep an eye on it.

Enjoy!

Broccoli Cheese Soup with Potatoes

In a large saucepan, combine and heat on medium:
2 c. water
2 tsp. parsley flakes
2 chicken bouillon cubes
1/2 tsp. pepper

When boiling, cook (stirring frequently):
1/2 c. chopped onion
1 c. carrots
1 c. celery
2 c. potatoes
2 c. broccoli or cauliflower

When tender, combine flour and milk mixture (after having whisked it until smooth):
3 c. milk
4 tbsp. flour

Stir in 1 pound Velveeta cheese and enjoy. Absolutely delicious!

Orange-Cashew Chicken & Rice

So fast and tasty. It's worth remembering to buy the cashews next time you're at the store.

Prep/Total time: 30 min

1 cup cooked rice
1 can (11 oz) mandarin oranges
1/4 cup chopped cashews (I didn't chop them and it was fine)
1/4 cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. teriyaki sauce
3/4 lb. boneless, skinless chicken breast cut into 1/2 in. pieces
1 Tbsp. canola oil (I skipped this)
1/2 cup chopped bok choy (didn't kow what it was so skipped it)
1/4 cup minced chives (didn't have any so...skipped)

Cook rice according to package directions. Meanwhile, drain the oranges reserving 2 Tbsp. juice. In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside.

In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. (At this point I wanted the sauce a little thicker to pour over rice so I thickened it with corn starch and water.) Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes.

Fluff rice with a fork; serve with chicken mixture.