Orange Chicken
Ingredients:
1 cup chicken broth
2 T red wine vinegar
2 T orange marmalade
1 tsp Dijon Mustard
2 tsp cornstarch
1 pound chicken tenders
½ tsp salt
¼ tsp pepper
6 tsp olive oil divided
2 large shallots, minced
1 tsp orange zest
Directions:
Whisk the broth, vinegar, marmalade, mustard and cornstarch in a medium, bowl.
Sprinkle chicken with salt and pepper. Heat 4 teaspoons of your oil in a large skillet over medium high heat. Add the chicken and cook until golden about 4-5 minutes per side. Just keep your eye on them. Some will cook faster than others. Just make sure the chicken is cooked through. When it's done, transfer the chicken to a plate and cover with foil to keep warm. To the pan, add the remaining 2 tsp oil and shallots and cook, stirring often until beginning to brown, for about 20 -30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer and then reduce heat to maintain a simmer. Cook until the sauce is slightly reduced and thickened. Add the chicken back into the pan and return to a simmer. Cook turning once until the chicken is heated through, about 1 minute. Remove from heat and sprinkle your orange zest on top.
Roasted Vegetables
Ingredients:
2 cups of chopped butternut squash
2 cups of chopped potatoes
2 cups of sliced carrots
olive oil - enough to coat vegetables
1/4 cup chopped flat leaf parsley
3 cloves of chopped garlic, or to taste
Salt and pepper to taste
Directions:
Mix all together in a large roasting pan and place in a 425 degree oven for 40 minutes or until veggies are nice and roasted and tender.
Herbed, Citrucy Green Beans
Ingredients:
1 pound green beans
2 tsp olive oil or butter
2 large thinly sliced shallots
½ tsp sugar
½ tsp salt
¼ tsp pepper
2 tsp grated lemon zest
¼ cup thinly sliced basil leaves
Directions:
Bring ½ inch water to boil in a covered non stick skillet. Add green beans cover, and cook over a medium, low heat until tender crisp. About 8 minutes. When done, drain your beans in a colander. Keep the beans in the colander while you heat your oil, over a medium high heat, in the same skillet the beans were in. Next, add your shallots and sugar, cook until softened and golden for about 2 minutes. Add salt, pepper and add back in your cooked green beans. Cook them until they are heated through. This will take about 2 minutes. Remove skillet from heat and stir in lemon zest and basil.
Mabel’s 3 Day Coconut Cake
Ingredients:
1 White Cake mix – Bake as directed
Filling:
1 cups sugar
1 cup sour cream
10 ounces of frozen coconut
Frosting:
1 small cool whip
1 cup of reserved filling
Regular flaked coconut for garnish
Directions:
Bake cake as directed on package. Cool and slice both cakes into halves to make 4 layers.
For filling, mix sour cream, frozen coconut and sugar. Let stand 6- 8 hours in refrigerator. Remove 1 cup of filling and set aside for the moment. Place one layer – cut side up – on cake stand. Spread a portion of the filling on the bottom layer. Repeat these steps for each layer. Remember to place the cut side of your layer facing up until you get to the last layer. Turn it over so the smooth side is facing up. Now you’re ready to frost your cake. Mix the reserved cup of filling with one small container of whipped topping. Spread on top and sides of your cake. Sprinkle flaked coconut on top and sides. Press the coconut lightly into the sides. Let stand in fridge for 3 days before slicing. This cake is so wonderful. You are going to love it and so will your guests! Share
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