Orange Chicken

Ingredients:
Sauce

1 1/2 cups water
2 T. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 t. minced fresh ginger root
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes
3 T. cornstarch
2 T. water

 Chicken

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 C. all-purpose flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil
 

Directions:

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
2. Stir in the orange zest, brown sugar, ginger, chopped onion, and red pepper flakes.
3. Bring to a boil.
4. Remove from heat, and cool 10 to 15 minutes.
5. Place the chicken pieces into a resealable plastic bag.
6. When contents of the saucepan have cooled, pour 1 cup of sauce into bag.
7. Reserve the remaining sauce.
8. Seal the bag and refrigerate at least 2 hours.
9. In another resealable plastic bag, mix the flour, salt, and pepper.  Add the marinated chicken pieces, seal the bag and shake to coat.
10. Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides. 
11. Drain on a place lined with paper towels, and cover with aluminum foil.
12. Wipe out the skillet, and add the sauce.
13. Bring to a boil over medium-high heat.
14. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.
15. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 

Prep Time:  40 minutes
Cook Time:  40 minutes
Serves 4

Quick and Simple Classic Lasagna

Ingredients:

15 oz. container ricotta cheese
16 oz. pkg. mozzarella cheese, shredded
5 oz. wedge Parmesan cheese, grated
1 egg, beaten
1 lb. ground beef
1 jar spaghetti sauce
1 cup beef broth or water
12 uncooked lasagna noodles

Directions:

1. Mix ricotta cheese and egg in a large bowl.
2. Stir in 3 cups mozzarella and 3/4 cup Parmesan.
3. Reserve remaining cheeses.
4. Brown beef over medium heat and drain.
5. Season with salt and pepper.
6. Stir in spaghetti sauce and beef broth.
7. Heat oven to 375 degrees F.
8. Spread 1 1/2 cups sauce in bottom of 13" x 9" glass baking dish.
9. Top with 3 noodles lengthwise, place 4th noodle crosswise, breaking to fit.
10. Layer heaping 1 cup of the sauce and 1/2 of the ricotta mixture.
11. Repeat layers. 
12. Top with remaining noodles and sauce.
13. Cover with foil. 
14. Bake 1 hour.
15. Remove foil.
16. Sprinkle with reserved cheeses.
17. Bake uncovered 10 minutes.

Baked Shrimp Scampi

Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees F.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Honey Mustard Dipping Sauce

Ingredients:

2/3 cup mayonnaise
1/4 cup honey
2 T. Dijon mustard
1 tsp. white vinegar
1 pinch paprika
1 pinch salt
 

Directions:
Combine all ingredients in a medium bowl and whisk until combined.  Can be made ahead of time.

Note:
Great with Chicken Strips.

Chicken Strips

Ingredients:

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 t. salt
1/2 teaspoon black pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening for frying

Directions:

1. Heat shortening or oil in fryer to 350 degrees F.
2. Combine beaten egg, milk, chicken broth, salt and pepper in medium bowl.
3. Whisk for about 30 seconds to dissolve salt.
4. Whisk in 1 cup self rising flour.
5. Let the batter sit for 5 minutes.
6. Coat each piece of chicken with dry flour, and then dunk the chicken into the batter.
7. Let a little batter drip off the chicken and lower it into the hot oil.  Fry for 7 to 9 minutes.
8. Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
9. Drain fried chicken strips on paper towels and serve with honey mustard dipping sauce.

Note:
If you don't have self rising flour it can be made with the following:

1 cup flour
1 1/4 tsp. baking powder
1/8 tsp. salt

Total time:  45 minutes
Prep time:  15 minutes

Serves 4

Vietnamese-Style Summer Rolls with Peanut Sauce Recipe

Ingredients

Peanut Sauce:

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tablespoons hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons soy sauce

1 tablespoon granulated sugar

2 1/4 teaspoons chile-garlic paste

1 medium garlic clove, mashed to a paste

1/2 teaspoon toasted sesame oil

Summer Rolls:

24 medium shrimp (about 1 pound), peeled and deveined

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves

16 small fresh cilantro sprigs

2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

8 Bibb lettuce leaves, cut in half

Directions
For the peanut sauce:

Whisk all of the ingredients together in a medium bowl; set aside

.
For the summer rolls:

1. Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.
2. Holding your knife parallel to the cutting board, halve each shrimp horizontally.
3. Cook the rice noodles according to the package directions. Drain and set aside.
4. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.
5. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
6. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
7. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
8. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
9. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.
10. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

Egg Rolls

Ingredients:

1 pkg. Egg Roll Wraps 1 lb. lean ground pork (diced pork loin works just as well)
1 tsp. minced ginger
2 cups cabbage, finely chopped
1/4 lb. bean sprouts
1/2 cup carrot, shredded
3 green onions, finely chopped
2 tbsp. oyster sauce
Canola oil for frying
Sauce for dipping

Directions:

1. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. 
2. Add cabbage, bean sprouts, carrots, and green onions, cook 2 minutes.
3. Stir in oyster sauce.
4. Let mixture cool.
5. Place filling diagonally on wrap.
6. Use 2 tablespoons filling for each egg roll
7. Fold bottom corner over filling; roll snugly half-way to cover filling
8. Fold in both sides snugly against filling; moisten edges of last flap
9. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
10. In a large skillet, heat oil to 350 degrees and place rolls flap down.
11. Turn occasionally until golden, 2-3 minutes. 
12. Drain on paper towels.