Mandarin Orange Chicken

Chinese take-out you can do at home!  Super yummy.   I always double this recipe.  It's just not enough otherwise.

Mandarin Orange Chicken
2 chicken breasts, cut in bite sized chunks
1/2 c flour (I used a combo of regular flour and almond flour)
1 t garlic powder
1 t onion powder
1/2 t salt
2 t orange peel
2 T olive oil
1/2 c sweet chili sauce (bottled or make your own!)
1/4 c fresh squeezed orange juice
1 T minced onion
1 t minced garlic
1 t ground ginger
1 can mandarin oranges, drained well

Mix together the flour, garlic powder, onion powder, salt and orange peel in a plastic bag or container.  Toss the chicken pieces in the mix until they are fully coated.

In a large skillet, heat oil and add the coated chicken to brown on all sides.

In a small bowl, whisk together the chili sauce, orange juice, minced onion, minced garlic, and ground ginger.

Once the chicken has browned, pour the sauce over the top.  Cover and cook for 5-6 minutes or until the chicken is cooked through.   Stir once or twice to avoid sticking.  (You can deglaze the pan with orange juice if necessary)

Once the chicken is cooked through, add the mandarin oranges and let warm over low heat for a few minutes.

Serve with rice and your choice of veggies.

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Comments:
c = cup
t = teaspoon
T = tablespoon

Chile Rubbed Steak Fajitas

We served this for a crowd for Memorial Day weekend after finding the recipe in Cooking Light Mag.  We doubled the recipe and had enough for 12+ guests.

I got requests to post the recipe, so here it is!  It was just as good as a leftovers-lunch a couple days later.

Yes, there is a difference between chile powder and chipotle chile powder.  Go buy the chipotle variety if you don't have it.

If you let the rub sit too long on the meat, it turns into more of a marinade because the sugar starts to dissolve.  It's still great tasting--it just won't look quite the same on the outside.

The Refried Beans in the Slow Cooker recipe (See side panel for link in April 2014) and mexican rice would be great sides, of course.

Chile Rubbed Steak Fajitas
2 T brown sugar
2 t oil
1 t chipotle chile powder
1 t ground cumin
3/4 t salt
1 lb flat-iron or flank steak
whole wheat tortillas

Preheat grill to medium-high heat.

Combine brown sugar, oil, chipotle chile powder, cumin and salt in a small bowl.  Rub the mixture evenly over the steak.  Let it stand 10 minutes.

Place the steak on the grill and cook 4 minutes on each side or until desired doneness.. Let stand 10 minutes and cut it across the grain in very thin slices.

Serve on tortillas with sautéed or grilled green pepper, red pepper and onion.

Garnish with lime wedges, fresh cilantro, sour cream, guacamole, and a scant sprinkle of finely diced jalapeño if you want a pretty plate.

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Comments:
T = tablespoon
t = teaspoon

I used flank steak in the picture above.

Edamame Quinoa Salad

This bright and refreshing salad recipe is a variation from Better Homes and Garden Mag.  We ate it as a main meal but would do well as a side salad, too.  It is loaded with protein.

Edamame Quinoa Salad
1/2 c quinoa, rinsed and drained
1 c water
1 1/2 c frozen shelled edamame, thawed
1 c fresh or frozen corn, thawed
3/4 c cherry tomatoes, halved
1/4 c fresh cilantro, chopped
1/4 c fresh squeezed lime juice
2 1/2 T olive oil

Combine quinoa and water in small saucepan and bring to a boil.  Reduce heat and cover to simmer 15 minutes or until water is absorbed.  Remove from heat and set aside.

In a large bowl, combine edamame, corn, tomatoes and cilantro.  Ad quinoa and toss.  Add lime juice and olive oil.  Toss to coat.

Season with salt and pepper to taste.

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Comments:
c = cup
T = tablespoon

I used Frozen shelled edamame from Trader Joe's, fresh cilantro from my herb garden and juice from organic limes.

Italian Dressing and Marinade

This dressing isn't just for lettuce!  I use it more often for other things, like shish-kabob marinade or in Black-eyed Pea Salsa.

Italian Dressing

1/2 c olive oil
1/4 c red wine vinegar
4 cloves garlic, minced
1 1/4 t dried Italian Seasoning
1/2 t salt

Whisk together.

I store mine in a jelly-sized mason jar.  Just shake up and it's ready to go!

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Comments:
c = olive oil
t = teaspoon

I have used the Good Seasons dry italian dressing mix.  I know.  It's bad.  I am going to look for an Italian Seasoning spice blend and try that instead!

Black-eyed Pea Salsa

We call this Dawn's salsa in our house because that is where I got the recipe, but I am pretty sure she got it from Pampered Chef.    It's obviously meant to be served with tortilla chips, but it's good enough to eat alone as a salad.  I admit it.  I did it.  And I would do it again.

Black-eyed Pea Salsa

1 can (15 oz) Southern-Style pre-seasoned black-eyed peas, drained and rinsed

1/2 c chopped green pepper

1/2 c chopped red pepper

1 jalapeño pepper, seeded and chopped

1/4 c sliced green onions with tops, sliced

1 T chopped fresh cilantro

1 garlic clove, pressed

1 c frozen whole kernel corn, thawed

1/3 c Italian Salad Dressing (or make your own like I did-see my Italian Dressing Recipe)

1/4 t hot sauce

Combine all ingredients and mix gently  Refrigerate 1-2 hours to allow flavors to blend.

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Comments:

c = cup

T = tablespoon

t = teaspoon

If you can't find the pre-seasoned southern style black eyed peas, you can use plain black eyed peas and extra seasoning.

If you don't want to use canned beans, you can use dried and prepare per the package.

Hummus

Here is an appetizer or snack you can feel good about.  Nothing fried here.  Serve it with a generous assortment of veggies and nibble away.  It is so good.  And good for you.

Hummus
1/4 c. fresh lemon juice (1-2 lemons, depending on size)
1/4 c. tahini
1/2 clove minced garlic
2 T. extra virgin olive oil
3/4 t. salt
1/2 t. ground cumin
1 can chickpeas (garbanzo beans), drained and rinsed
2-3 T. water if necessary
dash of paprika and a drizzle of olive oil for garnish

Mix lemon juice and tahini in a food processor until smooth and creamy.  Add the garlic, EVOO, salt, and cumin.  Blend together.

Add 1/2 of the chickpeas and blend well.  Add the other 1/2 and blend.   If it is too thick, add a tablespoon or 2 of water to thin out.  (I didn't have to do this, but see what you think)

Spoon it in a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil.

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Comments:
c = cup
T = tablespoon
t = teaspoon

Chicken or Beef Marinade

This is a great marinade if you are hosting a BBQ with a lot of people--or our regular Tall Grass Friday Night neighbor dinner :)

It makes enough to marinate about 15 steaks or chicken breasts.  You pick the chicken or steak of your choice.

I know, some of these ingredients aren't considered 'clean' but my goal here is to try to capture my favorites and try to eat smarter.  This falls more into the 'favorite' category.


Chicken or Beef Marinade
1/2 bottle of soy sauce
Large can of pineapple juice
1/4 c. red wine vinegar
1/2 bottle of worcestershire sauce
2 T. seasoned salt
1/8 - 1/4 c. sugar to sweeten, but you could maybe also use honey.  I am going to try that next time!  I'll edit this recipe if I do!

Combine all ingredients and marinate with meat for about 12 hours.

Recruit the best grill master you know.  That would by my hubby.  Followed by our neighbor Gary.  I know where my loyalties are.

Banana Bread

I do like Banana Bread.    I think the key to a moist banana bread is making sure you have enough bananas--ripe, squishy bananas.  I also like the added nutmeg to this recipe.  It's like you're getting a warm hug in every bite.

You'll see that I have ounces noted in this recipe.  I use a measuring scale often.  If you don't have a kitchen scale, think about getting one.  I love mine! 

I almost always make my banana bread with bananas that I have put in the freezer.  When your bananas are overripe and you don't have time to eat them or make bread, simply peel them and throw them in a baggie in the freezer.  When you want to make bread, just thaw them and use them in the recipe.  When they thaw, there will be a lot of liquid.  Don't worry--just weigh the juice with the bananas and toss them in the mix. 

Banana Bread

1 stick butter
1/2 c. brown sugar
3/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/4 c. honey
2 eggs
12 oz really ripe banana, mashed (about 1 1/2 cups.  usually 3-4 bananas)
2 C. whole wheat flour (8-10 oz)

Beat together the butter, brown sugar, baking soda, salt, cinnamon, nutmeg and vanilla.
Add honey, eggs and bananas and beat together
Add flour and mix slowly.

Pour in a greased bread pan and bake at 350 degrees for 50 minutes.  Tent with tin foil and bake another 10-15 minutes until a toothpick comes out clean.

Cool for 10 minutes before removing from pan.

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Comments:
c = cup
t = teaspoon

Baked 'Fried' Chicken

The great thing about fried chicken is that crunchy coating, am I right?  This is yummy without all the oil from frying.  The hot sauce gives it just the right amount of  'mmmmmmm.'  You don't need to lick your fingers with this one, though, 'cuz it's not greasy!

Baked 'Fried' Chicken
1/2 c milk mixed with 1/2 T. lemon juice (or vinegar)
1 1/2 T. dijon mustard
2 cloves minced garlic
2 t. hot sauce
2 lb.  boneless, skinless chicken breasts.  (I cut mine in tenders-size)
1/2 c whole wheat flour
1 1/2 t. paprika
1 t. dried thyme
1 t. baking powder
1/8 t. salt
fresh ground pepper to taste

Whisk together milk/lemon juice, mustard, garlic and hot sauce.  Add chicken, tossing so it is covered with mixture on all sides.  Cover and store in fridge for at least 30 minutes.  8 hours max.

Line a baking pan with foil.  Coat a wire rack with olive oil cooking spray.

Mix the flour, paprika, thyme, baking powder, salt and pepper in a sealable container big enough to toss the chicken.

Add the chicken in small batches in the sealable container and toss to coat.  Repeat until all is tossed and happy.

Place the chicken on the rack and spray the chicken with cooking spray.

Cook at 425 degrees until the chicken is cooked through.  That is probably about 35 minutes for tenders and 45-50 for breasts.

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c = cup
T = tablespoon
t = teaspoon