Orange Chicken (tastes like Panda Express, only the meat is better)

We made this for dinner Monday night, took a little work but was delicious. Katrena was in heaven as Orange Chicken is her favorite. I have decided whether she likes dinner or not has nothing to do with dinner its self, half the time its all in the name. She has her mind made up before the first bite, so I am going to have to work on renaming everything I make for dinner. The difference lies in how much she likes it.

So with out further ado, Orange yummy yummy Chicken:

2 lbs boneless chicken pieces, skinned
1 egg beaten
1 1/2 tsp salt
1 1/2 tsp white pepper
1/2 c. cornstarch
1/4 c. flour
orange sauce recipe (to follow)
1 Tbsp oil
1 Tbsp minced ginger root
1 tsp minced garlic
1 pinch red pepper flakes
1/4 c. chopped green onions
1 Tbsp rice wine
1/4 c. water
1 Tbsp cornstarch
1/2 to 1 tsp sesame oil
1 Tbsp oil for frying

Cut chicken pieces into 2 inch squares; place in a large bowl. In separate bowl stir egg, salt, white pepper, and 1 Tbsp oil and mix well.

Mix together 1/2 c. cornstarch and the flour; and add to egg mixture.

Add chicken to mixture and stir to coat.

Heat oil in fryer or wok to 350 degrees. Add chicken pieces, a few at a time, and fry 3 to 4 minutes or until golden brown and crisp. Do not overcook or the chicken will be tough. Remove chicken with a slotted spoon and drain on paper towels. set aside

Make orange sauce by combine following ingredients and set aside
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1/2 c. orange juice
grated zest of one orange


Clean wok and heat 15 seconds over high heat. Add 1 Tbsp of oil, add ginger and garlic and stir-fry until fragrant.

Add and stir-fry red pepper flakes and green onions.

Add rice wine and stir for 3 seconds.

Add the orange sauce and bring to a boil.

Add the cooked chicken, stirring until well mixed.

Stir 1 Tbsp cornstarch and water and mix until smooth. Add to the chicken and heat until sauce is thickened.

Stir in sesame oil and serve at once.


Delicious.

Pioneer Woman's Penne A la Betsy

I love, love, love Pioneer Woman, I want to go live at her house and cook with her all the time. I want to live on her ranch and look at all the cowboy butts in their wranglers. (Did I mention that if I lived there I would have to spend at least 3 hours a day working out; because I wouldn't be able to STOP eating). But alas I must settle for making some of her delish recipes from her awesome website Pioneer Woman Cooks and her awesome cookbook that my lovely Aunt Traci bought me last fall.

Tonight I made Penne A la Betsy, super yum! All of her food is seriously restaurant quality.

I encourage you to check out her website here and to make this meal. Here is the link to Penne A La Betsy. Enjoy.

In honor of the Super Bowl, one of our favorite super simple appetizers...

Lil Smokies.
Growing up these were staple for New Years Eve and Super Bowl Sunday. These evenings were made for "nibble food" versus real meals at our house. Hope you enjoy.

Lil Smokies

3 packages lil smokies
1 bottle barbecue sauce
1 c. grape jelly

Mix all together in a large sauce pan, and heat over medium heat until heated through. Easy peasy lemon squeezy and loved by all!

Enchilada Lasagna

I have tried many "mexican" lasagna's and this one was by far my favorite. Brent and I both really enjoyed it and I definitely will make it again. Trena wasn't a fan, but this is not surprising, she hasn't liked much of anything I've cooked lately. She said it was spicy, and it did have a little spice to it, but nothing that required needing a drink of water. And after the first few bites you hardly noticed the spice. I made it using mild everything, and will probably make it with medium enchilada sauce next time (and when Trena is not home).

ENCHILADA LASAGNA

1 (16 oz) can refried beans
1 (4 oz) can diced green chiles
1 (15 oz) container ricotta cheese
1 egg, lightly beaten
2 tsp. mexican seasoning
1/2 tsp. salt
2 (10 oz) cans enchilada sauce
18 corn tortillas
1 (11 oz) can mexicorn, drained
2 (6 oz) pkgs. grilled chicken strips, cut into pieces
3 c. shredded mexican-blend cheese

1. Heat oven to 400 degrees.
2. Blend refried beans and chiles. Cover; and microwave on high 1 minute.
3. Stir together ricotta, egg, mexican seasoning and salt; set aside.
4. Spread 1/2 C. of the enchilada sauce evenly in a 9x13 pan.
5. Overlap 6 corn tortillas to create a layer.
6. Spread 1/2 each of the bean mixture and ricotta mixture evenly over tortillas.
7. Top with 1/2 the drained mexicorn, 1/2 the chicken, and 1 c. shredded cheese.
8. Top with 1/2 c. enchilada sauce.
9. Add 6 more tortillas and top with a 1/4 c. enchilada sauce.
10. Repeat layering the bean mixture, ricotta mixture, mexicorn, chicken, and 1 c. shredded cheese.
11. Top with 1/2 c. enchilada sauce and last 6 tortillas.
12. Spread with remaining enchilada sauce; and sprinkle with remaining 1 c. shredded cheese.
13. Cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly.
14. Let stand 5 minutes, and dig in.

Weight watchers points for 1/12th of the lasagna: 6 points ( I did use fat free ricotta cheese, but regular mexican blend and points are based on that).

And by request...Chocolate Zucchini Cake

My friend Sara gave me this recipe years ago and it quickly became a FAVORITE. It was Ava's first birthday cake and it has been Katrena's requested birthday cake for the last 3 years.

CHOCOLATE ZUCCHINI CAKE
serves:12


1 C. vegetable oil (I use canola oil)
2 C. sugar
3 eggs
2 1/2 C. flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 C. milk (I use 1 %)
3 (1 oz) squares unsweetened baking chocolate
1 Tbsp vanilla
2 C. grated zucchini


Preheat oven to 350 degrees.

Grease a 9x13 baking pan.

In a large bowl combine oil, sugar and eggs.

In a separate bowl sift dry ingredients and add to first mixture.

Add milk and mix well.

Melt baking chocolate in the microwave for 20 seconds intervals until just melted.

Blend chocolate and vanilla into batter.

Stir in zucchini.

Pour into pan and bake for 35-40 minutes.

Cool and frost.

weight watchers points: 11 per serving (points are based on canola oil and 1% milk)



Now this recipe tastes great with Chocolate Butter Frosting, but it makes so much and I hate to see it go to waste and we like just a thin layer of frosting so I usually just by chocolate butter frosting. But if you want to make the frosting here is that recipe too.

CHOCOLATE BUTTER FROSTING:
1/2 C. butter (I use blue bonnet stick butter)
1/3 C. milk (I use 1%)
2 (1 oz) squares unsweetened baking chocolate
3 1/2 C. powdered sugar
1 tsp vanilla

In a medium saucepan bring butter and milk to a boil.

Remove from heat.

Add melted chocolate, powdered sugar, and vanilla. Beat until smooth and slightly thick.

weight watchers points if you decided to eat the whole thing of sweet delicious frosting is: 61 points. So you can divide by number of servings and how much you put on your cake as you please. And points are again based on the butter and milk that I use.

Applesauce cake

This recipe is for a cake I have made multiple times. I like that it doesn't have any egg in it and that it is flavorful enough that you don't need any icing. Its not as healthy as it looks though, if you cut this cake into 12 servings (without the nut and raisins) its 10 weight watchers points, but baby sometimes its just plain worth it!!!

Applesauce Cake:

2 C. brown sugar
2 C. applesauce
1 C. oil (I use canola)
3 C. flour (to make it a little healthier I do half wheat, half all-purpose)
2 tsp. baking soda
1 C. nuts (optional, I usually use walnuts)
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
4 tsp. cinnamon
1 C. raisins (optional)

Mix all the ingredients together, and pour in greased 9x13 pan. Bake at 350 degrees for 40 minutes.

Russian apricot chicken

Found a simple new easy chicken recipe that we had for dinner tonight. Its one of those great no prepare meals that you just throw together, love those on a crazy day. I served it with Jasmine rice and carrots, and we poured the extra sauce over the rice. This chicken was a hit with everyone from the 18month old on up. (oh and I am really bad about remembering to take photos before we dig in so I will try to do better next time.)

6-8 chicken breasts
1 8oz bottle of Russian salad dressing
1 c. apricot jam
1 envelope onion soup mix

wash and trim fat from chicken breasts and lay in bottom of 9x13 baking dish. Mix salad dressing, jam and soup mix and pour evenly over chicken.

Bake at 350 degrees for 1 hour and 15 minutes.

Enjoy!