Orange sauce

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

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!

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.

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.

My Asian Salad

Chinese panties Chinese Panties (hahha, do you guys remember that?)
Any way, I've been wanting a good Asian salad recipe because I kinda have a thing for Asian salads...in case you didn't know.  So I've been working on this one for awhile. We really like it and hopefully you will too!












1 head of Napa Cabbage (regular works as well), sliced finely
1 bunch cilantro, chopped
1 red pepper, sliced very thinly
1 lg carrot, julienned
1 can mandarin oranges, or a 1/2 red grapes halved
1-2 stalks celery, cut on an angle
honey roasted peanuts
sesame seeds
fried rice noodles

2 chicken breasts, marinated in about 1/4 c of dressing and either pan fried or grilled (optional, I usually only add if it's the main dish)

Salad Dressing:

1/2 C Oil
1 1/2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp balsamic vinegar
2 Tbsp peanut butter
4 Tbsp soy sauce
4 Tbsp + 2 tsp sugar
2 tsp fresh ginger
2 tsp hoisin Sauce (optional, but really does add a depth to the flavor)

Peanut Butter Chocolate Chip Cookies

*recipe from BHG with some modifications.
Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar or 1/4 cup honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tsp corn starch (this is my addition)
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)

With a mixer mix the butter, peanut butter and sugars until fluffy. Add eggs and vanilla and continue mixing until light and fluffy. Combine dry ingredients in a separate bowl.  Add dry ingredients.  Mix and add milk, mix.  Add chocolate chips.

Cook at 350 degrees for 8-10 minutes...or until barely brown. 

Rosemary Ranch Chicken

To date, this is one of my most favorite marinades for chicken.  However, having said that, it isn't good for left overs.  So, make just what you will eat.  It is super flavorful and very tender.

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Add all ingredients (minus chicken) and combine; then add chicken.  You can marinate it for as little as 30 minutes.  I usually do 4-5 so I can get already while the kids are a school.

Blueberry Mango Quinoa Salad

Am I the only one on here?  :)  I found this recipe on pinterest, but I tweeked it quite a bit. It is a really good healthy recipe.  Have you tried quinoa yet?  I tried it a couple of years ago and the kids didn't like it because it had a bitter taste.  Later I read somewhere that you have to rinse it first to get rid of the bitter taste and now we like it.
4-5 cups cooked and cooled quinoa -follow instructions on package
1-2 mangos, diced
1 cup blueberries
1/2 cup craisins
1 cup cucumber chopped

Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
10 fresh basil leaves
1 T. agave (original recipe had no sweetness...just my preference)
salt and pepper to taste

Combine and enjoy!

I will be trying more quinoa recipes...I'll let you know how it goes...if you actually read this. :)

Creamy Corn Chowder

My kids really like this one. I got this recipe from Our Best Bites.

2 T. butter
1/4 cup flour
2 cups chicken broth
1 cup milk (tastes best with 2% but skim works and makes is very light)
3 red potatoes chopped, skins on
1 onion chopped
2 cloves garlic, pressed or minced
5 slices cooked bacom
1 cup of frozen corn

Melt butter and add flour, make a roux.  When combined add chicken broth and milk.  Add potatoes, onion and garlic.  Cook until tender.  Add bacon and born and cook until hot again. Top with shredded cheddar and cheese and extra bacon if you so desire. 

Carmelitas

Help me!  These are so bad.  They don't taste bad but are very very good.  That's the problem.  Find someone to share with or you will gain 5 lbs.  Easy. We shared them with John's team.  Those guys and gals LOVE me.

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Store at room temp.  Double for a 9X13 pan.