My kids love Panda Express Orange Chicken. This sauce is very similar. I grilled chicken breasts and thighs and brushed the sauce on near the end of cooking. I reserved half the sauce and used it for dipping the chicken in. You could also bread and fry chicken chunk and re-create "Orange Chicken."
2 tablespoons extra-virgin olive oil
1 tablespoon ginger, finely grated
1
tablespoon orange zest
1 garlic clove, minced
1/4 cup rice vinegar
3
tablespoons soy sauce
2 tablespoons sugar
2 tablespoons orange
marmalade
1 tablespoon freshly squeezed orange juice
1 tablespoon
honey
pinch of red pepper flakes
Sunday, May 27, 2012
Wednesday, May 23, 2012
Homemade Snickers Bars
I found this recipe on Pinterest. Mom requested I post it on here. They are as good as they look!
Makes one 9×13 pan
Bottom Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Line your pan with aluminum foil and leave an overhang. Thoroughly grease foil. Melt ingredients together in the microwave for 30 seconds and then 10 second intervals until completely melted, careful not to burn. Pour into the baking dish and spread until even. Let cool and harden completely.
Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 4 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Top Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
Bottom Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Line your pan with aluminum foil and leave an overhang. Thoroughly grease foil. Melt ingredients together in the microwave for 30 seconds and then 10 second intervals until completely melted, careful not to burn. Pour into the baking dish and spread until even. Let cool and harden completely.
Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 4 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Top Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
Tuesday, May 22, 2012
Rosemary balsamic vinegar
I don't buy bottle salad dressing very much anymore. They are so processed and I am trying to limit those kinds of foods. This is one of my favorite every night salad dressings. It stores well in the fridge.
1/3 c. balsamic vinegar
1 clove garlic
1 Tb fresh rosemary leaves (or 1/2 tsp dry)
2 Tb water
1/2 t coarse salt (such as Kosher)
1/4 tsp ground pepper
Put all ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a think stream, blend until creamy.
1/3 c. balsamic vinegar
1 clove garlic
1 Tb fresh rosemary leaves (or 1/2 tsp dry)
2 Tb water
1/2 t coarse salt (such as Kosher)
1/4 tsp ground pepper
Put all ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a think stream, blend until creamy.
Tuesday, May 1, 2012
Fresh Berry Rustic Tarts
These were awesome! Definitely an easy take on a pie but good for company too. My only recommendation with this recipes is to not leave leftovers (which isn't hard to do) because the dough doesn't stay crispy while it sits.
Yields 8 Tarts
Tart Dough:
2 1/2 cups all purpose flour
1/2 tsp. Kosher Salt
2 Tbsp. Sugar
2 sticks Butter
1/2 cup cold water (I only used about 6 Tbsp.)
1 Tbsp. Heavy Cream
Combine flour, sugar and salt in large bow. Add cold butter pieces and toss to mix. Transfer to food processor and pulse until mixture resembles coarse meal. Transfer back to bowl, add water and cream. Toss lightly then squeeze with hands until dough comes together. Form dough into a square, wrap in plastic and chill until ready to use (at least a couple of hours or overnight).
Berry Tarts:
4 cups Assorted Berries
1/2 cup + 4 Tbsp. Sugar
2 Tbsp. Cornstarch
1 Lemon zest & Juice
1/2 tsp. Vanilla
1/4 cup milk or cream
4 Tbsp. Sugar
1/4 tsp. Cinnamon
Cut chilled tart dough into eight equal pieces. Roll onto floured surface into circles about 1/8" thick and about 6" in diameter. Set aside. Clean and trim larger berries, set aside in large bowl. Combine with lemon zest, lemon juice and vanilla extract. In a separate bowl combine cornstarch and sugar. Add to berries and toxx until thoroughly coated. To assemble, spoon about 1/2 cup berry mixture into center of tart dough. Fold edges of dough onto center, pleating as you go until all the berry mixture is covered. Repeat with remaining pestry circles. Divide between two sheet pans that are lined with parchment paper and sprayed lightly with non-stick cooking spray. Brush tops of tarts with milk or cream, and sprinkle with cinnamon sugar. Bake in preheated 425 degree oven until deep golden brown, 30-45 minutes. While still hot, carefully remove tarts from sheet pan and allow to cool slightly on a rack before serving. Serve warm with a scoop of ice cream.
Yields 8 Tarts
Tart Dough:
2 1/2 cups all purpose flour
1/2 tsp. Kosher Salt
2 Tbsp. Sugar
2 sticks Butter
1/2 cup cold water (I only used about 6 Tbsp.)
1 Tbsp. Heavy Cream
Combine flour, sugar and salt in large bow. Add cold butter pieces and toss to mix. Transfer to food processor and pulse until mixture resembles coarse meal. Transfer back to bowl, add water and cream. Toss lightly then squeeze with hands until dough comes together. Form dough into a square, wrap in plastic and chill until ready to use (at least a couple of hours or overnight).
Berry Tarts:
4 cups Assorted Berries
1/2 cup + 4 Tbsp. Sugar
2 Tbsp. Cornstarch
1 Lemon zest & Juice
1/2 tsp. Vanilla
1/4 cup milk or cream
4 Tbsp. Sugar
1/4 tsp. Cinnamon
Cut chilled tart dough into eight equal pieces. Roll onto floured surface into circles about 1/8" thick and about 6" in diameter. Set aside. Clean and trim larger berries, set aside in large bowl. Combine with lemon zest, lemon juice and vanilla extract. In a separate bowl combine cornstarch and sugar. Add to berries and toxx until thoroughly coated. To assemble, spoon about 1/2 cup berry mixture into center of tart dough. Fold edges of dough onto center, pleating as you go until all the berry mixture is covered. Repeat with remaining pestry circles. Divide between two sheet pans that are lined with parchment paper and sprayed lightly with non-stick cooking spray. Brush tops of tarts with milk or cream, and sprinkle with cinnamon sugar. Bake in preheated 425 degree oven until deep golden brown, 30-45 minutes. While still hot, carefully remove tarts from sheet pan and allow to cool slightly on a rack before serving. Serve warm with a scoop of ice cream.
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