Chinese Take Out Style Orange Chicken

I decided to give chinese take out style food a go...and this turned out so delicious!!

Chinese Take Out Style Orange Chicken

~Recipe adapted by Two Crazy Cupcakes from allrecipes.com

Printable Recipe

Ingredients:

***Marinate your chicken breast strips in OJ for at least 30 minutes.

Sauce:

16 oz orange marmalade

4 tbsp orange juice- no pulp

1 ¼ cups water

¼ cup fresh squeezed lemon juice

1/3 cup rice vinegar (I didn't have it the second time so I used white vinegar-- just as good)

3 tbsp low sodium soy sauce (kikoman preferred)

1 clove garlic, minced

Pinch of ground ginger or ½ tsp fresh minced ginger

1 tsp red pepper flakes (or to taste but at least ¼ tsp)

3 tbsp cornstarch mixed 4 tbsp with cold water until completely dissolved with no lumps

Crispy chicken breast chunks:

Cut 3 breasts into thin chunks. Marinate strips in OJ for at least 30 minutes. Combine 2 cups flour with salt, pepper, Lawry’s season salt, cayenne pepper, pinch of baking powder. Dip chicken in beaten egg and coat in flour mix. Fry in 1-2 oil until golden –OR- oven crisp chicken 375 for at least 30 minutes turn halfway through cooking time.)

***You can also substitute crispy frozen breast tenders cooked according to package for chicken to make it fast and easy but "from scratch" tastes more like a restaurant.

1)      Combine all ingredients up to red pepper flakes in medium sauce pan.

2)      Bring to a boil over medium high heat and cook 3-5 minutes stirring occasionally so it does    not burn. Remove from heat.

3)      Prepare your chicken.

4)      Place your sauce back on medium high and bring to a boil. Stir in cornstarch/water mixture.

5)      Boil about 5 minutes or until thickened and just sticks to back of spoon.

6)     Before serving toss your crispy chicken in orange sauce. Serve over white steamed rice with broccoli.

Quick & Tasty Mediterranean Bow Tie Pasta Salad

Here is a quick and tasty bow tie pasta salad that I threw together one night when we were running short on time. This goes really well with the Cheesy Roasted Red Pepper Turkey Burgers.

Mediterranean Bow Tie Pasta Salad

12 oz box bow tie pasta, cooked according to package, drained and rinsed
1 1/2 - 2 cups Newman's Own Lighten Up Balsamic Vinaigrette
3/4 cup crumbled feta cheese
3/4 cup sun dried julienne cut tomatoes herbs packed in oil, drained
optional: olives

1) Combine drained, rinsed pasta with vinaigrette.
2) Fold in feta and sun dried tomatoes.
3) Cover and chill for at least 4 hours. Better if left overnight for flavors to combine.

California Sun Dried Tomatoes with herbs packed in oil are my favorite sundried tomatoes. I used these in salads, burgers, pasta, and chicken dishes. I love them mashed on a plate mixed with some oil from the jar, coarse sea salt, and fresh ground pepper to use as a sourdough bread dipping sauce.

Eggs, Eggs...Egg Salad!

I'm trying to use up all these eggs! I just made an egg salad sandwich on a potato roll that was soooo yummy!

Egg Salad (Serves 2)

4 hard cooked-eggs, chopped in big chunks, chilled
2-3 tbsp mayonnaise (I prefer Hellman's)
1 tsp dijion mustard
1 1/2 tsp onion, chopped (yellow or red for color)
1 tbsp celery, chopped
1/4 tsp fresh lemon juice
1/8 tsp salt and pepper, each or use 1/4 tsp seasoned salt
1/2 tsp fresh dill or parsley (Optional)

Combine all ingredients and serve on a nice soft roll or bread!