Sweet and Spicy Orange Chicken

Sweet and Spicy Orange Chicken

Sweet and Spicy Orange Chicken

Ingredients

6 Boneless, skinless chicken breasts

2 Tablespoons toasted sesame oil

Sauce

1 1/2 c. orange juice – pulp free

1/2 c. chicken stock

1/4 c. coconut aminos

3 Tablespoons honey

2 Tablespoons garlic-chili sauce

1 tsp. garlic powder

1/2 tsp. ground ginger

sea salt and pepper to taste

sesame seeds

1 bunch green onions, chopped

Instructions

Clean and cut chicken into cubes 

In a large pan , heat sesame oil.  Cook chicken on medium heat until lightly brown and crispy.

While the chicken is cooking, prepare the sauce in a large bowl by whisking all of the ingredients together.

Once the chicken is fully cooked, remove it from the pan and place in a large bowl and set aside.

In the same pan as you prepared the chicken, add the sauce ingredients and bring to a boil.  Cook, stirring frequently for about 15 minutes until thickened. Add chicken to the sauce and cook for an additional 10 minutes on low heat.

Sprinkle chicken with green onion and sesame seeds

I serve this over brown rice with a side of steamed broccoli.

Enjoy!

Banana Bread

Banana Bread

Banana Bread

Ingredients

1 stick softened butter

1 c. sugar

2 large eggs

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup mashed very ripe bananas

1/2 cup sour cream

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts

Step 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.

Step 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

Step 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.

Enjoy!

Spicy Fish Tacos with Corn and Radish Salsa

Spicy Fish Tacos with Corn and Radish Salsa

Spicy Fish Tacos with Corn and Radish Salsa

Ingredients for Salsa

2 cups cooked corn kernels

1/2 cup diced red onion

1/2 cup diced radishes

1/2 cup diced green pepper

1 c. fresh cilantro leaves, chopped fine

1 Tablespoon olive oil

Juice and zest of one lime

1 tsp. Italian Seasoning 

salt and pepper to taste

Mix all the above ingredients together and set aside

6 Tilapia filets

Olive oil

garlic powder

Weber N’Orleans seasoning

Italian seasoning

Directions

Place fish on a broiler pan and drizzle with olive oil.  To your taste, sprinkle filets with garlic powder, N’Orleans seasoning, Italian seasoning and salt and pepper.  Broil on low until fish is cooked through and flaky

I like to use corn tortillas  ( street taco size )

Place fish, corn salsa and fresh avocado on top.  Add fresh cilantro, sour cream and your favorite salsa.    ENJOY!

E

Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Preheat oven to 400˚F 

Place chicken breasts in a baking dish, Season chicken with salt and pepper, to taste

Drizzle with olive oil

Spread pesto on each chicken breast *( see blog for fresh basil pesto recipe)

Layer sliced Roma tomatoes on top of the chicken

Sprinkle with grated mozzarella cheese

Cover dish with foil and bake for 40 minutes

Prepare Linguine according to package directions, drain pasta and stir in homemade pesto to desired flavor.  Top with chicken breast and sprinkle with fresh parmesan cheese.

Fresh Basil Pesto

Fresh Basil Pesto

Pesto

Ingredients :

3 c. fresh basil leaves

1/3 c. pine nuts

1/3 c. grated parmesan cheese

3 cloves garlic, pressed

1/2 c. olive oil

fresh lemon juice ( 1/2 lemon, squeezed)

1 tsp. Italian seasoning

salt and pepper to taste

Directions:

In food processor or blender pulse fresh basil, pine nuts, cheese, and garlic until nuts are ground.  Add olive oil, fresh lemon juice, salt and pepper

Fresh pesto is kept fresh for about a week in a sealed jar in the refrigerator

  • I typically will harvest the fresh basil from my garden and double this recipe

Great on pasta, bruschetta, grilled fish and chicken ( see blog for chicken recipe)

Enjoy!

Peach Cobbler

Peach Cobbler

PEACH COBBLER

Ingredients:

5 peaches , peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 teaspoon salt

1 Tablespoon lemon juice

For the Cobbler batter:

6 Tablespoons of unsalted butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

  • Add the sliced peaches, sugar and salt to a saucepan  – Cook on medium heat for just a few minutes, until the sugar is dissolved.
  • Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  •   In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 
  • Pour the peaches over the top of the batter.  Sprinkle cinnamon and nutmeg over the top of the peaches.
  • Bake at 350 for approximately 40 minutes until golden brown.

I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.

Enjoy!

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