Chinese Orange Chicken

 Picture courtesy Damn Deliscious

Ingredients:

1 1/2 - 2 1/2 pounds boneless, skinless chicken breasts cut into 1" chunks (5-6 Breasts)

After cutting up the chicken place it into a gallon size ziplock bag pour 2/3 cup marinade over and place in refrigerator a minimum of 30 minutes. Drain and discard marinade.

Marinade:       

Combine in a heavy sauce pan and take out 2/3 cup and put that into a gallon size Ziplock bag. Heat the remaining marinade til it comes to a boil, add 2 TBSP cornstarch disolved in 2 Tbsp water. Stir frequently until marinade thickens (1-2 minutes), keep warm.

1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3  cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper

Dredging:

Immerse the cut chicken into the eggs. Remove chicken pieces and place into gallon size Ziplock bag, pour in the cornstarch, seal the bag and shake until evenly coated.

2 large eggs, beaten
1 cup cornstarch

Frying:

Heat oil, add enough coated chicken pieces so that the pan isn't crowded, fry until golden, 2-4 minutes. Remove batches from oil and drain on paper towel lined pan. Keep warm.

1 cup vegetable oil

Sprinkle: on top  of cooked chicken when ready to serve.

1/2 tsp sesame seeds
1 green onion, thinly sliced

Serve immediately, 4-6 servings.

Buttermilk Fried Chicken Tenders

 Picture courtesy Once Upon a Chef recipe adapted

Ingredients:

Marinade: Combine all in Gallon Ziplock bag and refrigerate 4 hours or overnight.

2-3 pounds chicken tenderloins or chicken breasts (5) cut into strips
1 cup buttermilk
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Breading: (Whisk until well combined then add buttermilk incorporate with a fork until evenly crumbly. Press a few pieces of chicken into breading until well coated then remove and place on a lined cookie sheet. Easiest to remove chicken from marinade with one hand and press into breading with other hand.

1 1/2 cups all purpose flour
1 tsp salt
3/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp paprika
1 1/2 tsp baking powder or cornstarch
3 Tbsp buttermilk

Frying:

3-4 cups vegetable or peanut oil (choose pan size so 3/4" depth of oil for frying meat in). Heat oil until shimmering, to test if ready drop a cube of bread in, if the bread sizzles oil is ready. Best to use tongs to pick up chicken from baking sheet to place into the oil until several pieces fit without crowding. Fry each batch approx. 8-10 minutes until golden and when pierced chicken meat is white throughout. Should cut smoothly. Remove from oil and place on brown bag paper/paper towel lined baking sheets.

Lemon Blueberry Bread

 Image courtesy Glorious Treats recipe adapted

Combine in a bowl and set aside:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt

In an electric mixing bowl combine:

1/3 cup unsalted butter, melted
1 cup sugar
2 eggs
1/2 tsp vanilla
2 tsp fresh grated lemon zest
2 Tbsp fresh lemon juice
1/2 cup milk
1/8 to 1/4 tsp almond extract

Slowly add dry ingredients while mixing continuously until it is just combined, don't over mix.

Before adding blueberries rinse, mostly dry and shake in a bag with flour to coat. This prevents them from settling at the bottom of the loaf while baking.

1 cup fresh or frozen blueberries
1 Tbsp flour
*optional 1/2 cup fresh raspberries rinsed

Gently mix blueberries into batter by hand and pour into prepared loaf pans.

Glaze:

2 Tbsp butter, melted
1/2 cup powdered sugar
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees
2. Grease and flour or line a 9" x 5" loaf pan with parchment paper.
3. Bake 55-65 minutes large loaf or 30+ minutes for smaller loaves, until toothpick inserted comes out clean.
4. Cool and glaze.

Great Harvest Pumpkin Chocolate Chip Bread

Combine in large bowl and set aside:

3 1/2 cups white flour
2 cups white sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Cream together in mixer:

2 cups cooked or canned pumpkin
1/2 cup oil
1/2 cup applesauce
4 eggs, beaten lightly
1 tsp vanilla
1/3 cup water
1/2 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour 2 large or 4-6 small bread pans.
3. Slowly add dry ingredients to pumpkin mixture while mixing continuously.
4. Add chocolate chips and immediately pour batter into prepared bread pans.
5. Bake large pans 55-65 minutes smaller pans check after 30 minutes, done when toothpick comes out clean.
6. Loosen and remove from pans. (Large loafs may need to cool in pans to finish cooking)
7. Store in airtight container.

Sweet Potatoes "Ruth's Chris Style

 Image Credit (The girl who ate everything)

Crumb Topping:

1 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use.

Sweet Potato Layer:

3 C cooked and mashed sweet potatoes (about 3-4 large sweet potatoes)*see note
1/2 C sugar (Original recipe calls for 1 C)
1/2 tsp salt
1 1/2 tsp vanilla
2 eggs, well beaten
1/4 C (1/2 stick butter), melted (Original recipe calls for 1/2 C)

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness. Add a splash of milk if needed and blend in.

Instructions:

1. Preheat oven to 375 degrees. Spray medium-sized caserole dish with nonstick spray.

2. Pour sweet potatoes mixture into the baking dish, 2 quart size. bake for 25 minutes. (If making ahead this is a good point to prep to and put into the fridge covered for up to 2 days)

3. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the topping aprox. 10-20 minutes.

4. Remove from oven and evenly sprinkle crumb topping and cook for an additional 10-20 minutes until browned. Let set 10 min prior to serving.

10 servings

If this recipe is doubled use a 10 x 13 baking dish.

Leige Waffles

Ingredients

1 3/4 tsp yeast                                                                       -----------------

1/3 cup lukewarm water (not hot, don’t make the yeast mad)                    \

1 and ½ tablespoons average granulated sugar                                         (Proof together 5 min)

1 tablespoon brown sugar                                                                           /

Pinch of salt                                                                           -----------------

2 cups bread flour       

3 eggs

1 cup melted real butter

1 teaspoon pure vanilla 

Rise and then fold in sugar

1 1/3 cup pearl sugar

Instructions

Mix the yeast, water, sugar and salt in a bowl and set aside to develop. While the yeast is activating, place the flour in large mixing bowl and melt the butter. Add the yeast mixture to the flour and mix at medium speed until well blended. Add the eggs, butter, and vanilla and mix well. The batter will be very sticky. That means you are doing it correctly.

Put the dough aside to rise until it has doubled in size. Gently fold in the pearl sugar and allow the dough to rest once more while you wait for the waffle iron to heat. Spoon a 2 inch ball of dough into the waffle iron and bake until golden brown with slick sugar spots on the outside.

• Don’t be skimpy with the pearl sugar, even though it is expensive. The sugar makes the waffle.
• A true Belgian waffle maker is needed to really get the perfect Liege waffle. Our standard waffle iron does not have deep enough pockets to really allow the batter to sink in and caramelize the sugar. It is also preferable to have an iron with an adjustable temperature, so the sugar has time to melt before the batter burns.
• Melted sugar is hot. Let the waffles cool

Adapted from Suitcases and Sippy cups Leige Waffle recipe

Texas Roadhouse Rolls

Yields 18

Texas Roadhouse Rolls! This copycat recipe is as close to the real thing as you can get. SO soft, buttery, and perfectly light!

Ingredients

1. 2 1/4 teaspoons (1 envelope) active dry yeast
2. 1/4 cup lukewarm water
3. 1 cup lukewarm milk
4. 3 tablespoons melted butter, slightly cooled
5. 1/4 c. sugar
6. 4 cups all-purpose flour
7. 1 large egg
8. 1 teaspoon salt
9. melted butter for basting rolls

Instructions

1. 1. Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble).
2. 2. Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.
3. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.
4. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Cover with a towel and let rise again until doubled in size, about 45-60 minutes.
5. 5. Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Notes

1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.

Adapted from goodstuffmaynard

Glaze Icing Recipe

Ingredients

• 4 cups powdered sugar
• 1 tablespoon corn syrup
• 2 tablespoons water (start with this but add more to thin to desired consistency)
• 1 teaspoon vanilla extract (I use 3/4 tsp vanilla with 1/4 tsp almond)
• a few drops of food coloring (gel colors work well to not add extra liquid)

Instructions

1. Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
2. The glaze worked best when it's was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny.
3. Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.

Potato Salad

Ingredients

• 2 lbs. red potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup mayonnaise
  
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)
• 2 tsp mustard
• 1/2 tsp garlic minced

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 to 15 minutes. Drain and cool.
2. Combine mayonnaise, vinegar, salt, garlic, mustard, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. Tastes better if made the day before.

Glazed Lemon Zucchini Bread

Print

Ingredients

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Thyme and Gingered Salmon, Asparagus and potatoes 

          Step 1: Line and drizzle olive oil on a jelly roll pan
       
          Step 2: Wash and quarter red potatoes

          6 to 10 red potatoes quartered.                                                             Lay evenly on jelly roll pan lined with foil.

          Step 3:
             drizzle of olive oil                                          
             salt and pepper to season                              
             lemon juice spritz                        
             thyme                                                                                                    minced garlic              

Step 4: Bake potatoes at 400 degrees for 25 min in oven (or microwave til soft then bake 10 min)
            turn half way through bake time.

Step 5:  While potatoes are baking prepare glaze in small prep bowl

2 Tbsp Honey
2 Tbsp Lemon Juice
2 tsp Ground Ginger
2 Cloves Minced Garlic
1 T Thyme
                                                   
  Step 6: Move potatoes together. Align salmon pieces on pan. Place                                                             asparagus on opposite edge of pan. Season salmon and                                                                           asparagus with salt an pepper.

Step 7: Brush glaze on each side of salmon.

Step 8: Drizzle asparagus with olive oil, sprinkle with thyme and minced garlic.

Bake at 400 for 8 minutes. (for 5 pieces of salmon I baked for 12 min asparagus should only go 8-10 min).

Decorator Glaze/Icing for Sugar Cookies

4 Cups Powdered Sugar
1 Tbsp Corn Syrup
2 Tbsp Water (start with 2 Tbsp then add as needed to get to desired consistency)
1 tsp Vanilla (or 3/4 tsp vanilla with 1/4 tsp almond)

Mix together until smooth.  Pour into a shallow bowl and attach 2 elastics under the bowl so that they span the opening of the bowl. Dip the cookie face side down making sure the entire surface is contacting the frosting. Pull up on the cookie at an angle, letting excess frosting drip off. To smooth the remaining frosting and remove excess, run the cookie up against the rubber band in a forward motion.