Tuesday, September 15, 2009

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Monday, September 14, 2009

Sweet n' Sour sauce

1/2 c sugar 1/3 c. vinegar
2/3 c water 1 1/2 T cornstarch
.......cook over med. heat until thickened.
stirring constandly. Remove from heat and add 4 T. catsup.

Thursday, September 10, 2009

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Baked Apple and Cinnamon French Toast Cups

makes 6 I doubled... and have used french bread before...
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!