Category: FOOD NETWORK

APPLE PANCAKE

APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup 
2 tablespoons unsalted butter 
1 1/4 teaspoons QUALITY ground cinnamon 
Pinch kosher salt 
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup) 
4 LARGE eggs 
2 tablespoons FINE sugar 
1/2 cup buttermilk**
1/3 cup all-purpose flour 
1 teaspoon PURE vanilla 
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing 

  • Preheat the oven to 450°.
  • In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
  • Turn the heat up to medium and bring the mixture to a boil.
  • Allow to boil vigorously for 2 to 3 minutes.
  • Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
  • Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
  • Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
  • In a large mixing bowl, beat the eggs and granulated sugar until frothy.
  • Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
  • Remove the pan from the oven.
  • Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
  • Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
  • Remove from the oven and allow to settle for a minute or two.
  • Carefully invert on a plate.
  • Sprinkle with flaky salt and serve immediately.

**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.

NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS & LUTEFISK minus the LUTEFISK
I adapted this recipe from Molly Yeh

Lutefisk is one of those things that you either love or you hate it – there is no middle ground. It may be super common around where she lives during the holidays since so many families have Scandinavian heritage, but it won’t happen here LOL 🙂

Lutefisk consists of a dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture. She is ABSOLUTELY correct that it’s quite polarizing to a lot of people but to others, it’s very nostalgic and usually served with meatballs and lefse.

Molly used unsalted butter as did I the first time and we found it really lacking in salt so I switched to salted butter.

MEATBALLS
3 tablespoons butter
1 LARGE shallot, FINELY chopped 
1 LARGE bunch green onions, FINELY chopped
1 tablespoon FRESH chopped sage, about 6 leaves 
1 1/2 cups crustless white country bread cubes
1/4 cup WHOLE milk 
13 ounces 80/20 ground beef
13 ounces ground pork 
2 tablespoons FRESH chopped Italian parsley 
FRESH ground sea salt and black pepper
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
1/4 teaspoon FRESH grated nutmeg 
1 LARGE egg, beaten 

  • Melt the butter in a large skillet over medium low heat. I like my enameled cast iron sauce pan.
  • Add the shallots, onions and sage, stirring occasionally, cooking 15-18 minutes until a deep golden color.
  • Remove the pan clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl.
  • Drizzle the milk over and toss to saturate it. Let sit 5 minutes or so until the bread is softened. Squeeze the bread through your fingers to make a paste.
  • Add the beef, pork, parsley, FRESH ground sea salt and black pepper, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands.
  • Use a scoop or roll by hand 20-22 meatballs about 1 1/2 inches in diameter and rest on a baking sheet or large plate.
  • Melt 3 tablespoons butter over medium heat.
  • When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 5-6 minutes per batch. Don’t worry if they aren’t cooked through at this point, they’ll cook more in the sauce.

SAUCE
3 + 1 tablespoons butter
2 teaspoons FRESH chopped sage, about 4 leaves 
1/4 cup WONDRA flour 
3 cups beef stock 
1 tablespoon QUALITY Worcestershire sauce 
FRESH ground sea salt and black pepper, to taste 
1/4 cup FULL FAT sour cream 
2 tablespoons FRESH chopped Italian parsley 
Prepared pasta, for serving (optional)
Mashed Potatoes, for serving (optional) 
Lefse, for serving (optional) 

  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt.
  • Add the sage and cook until sizzling, about 30 seconds.
  • Sprinkle in the flour and stir to make a paste. Cook toasting the flour, 1 to 2 minutes until golden.
  • Whisk in the beef stock and Worcestershire sauce until smooth.
  • Adjust the heat so the sauce is simmering and season to taste with salt and pepper.
  • Add the meatballs to the sauce and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.
  • Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth.
  • Sprinkle with the parsley and serve over mashed potatoes or pasta if desired.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.

 

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 
1/2 teaspoon dried Italian seasoning 
1/2 small shallot, minced 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced 
1 romaine heart, cut into 1/2-inch-wide strips 
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 
1/4 pound provolone, cut into 1/4-inch cubes 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes 
1 cup cherry tomatoes, halved 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

  • Preheat the oven to 350°.
  • Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
  • Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
  • Add a maraschino cherry in the center of each pineapple ring.
  • Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
  • Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
  • Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
  • Pour the batter over the pineapple.
  • Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
  • Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

  • Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
  • Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
  • Pour through sieve to remove large pepper pieces.
  • Set aside to cool slightly.
  • After cake is inverted pour the caramel over the cake.

 

PEA & BACON SALAD with FRENCH DRESSING

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

  • Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
  • Puree until smooth.
  • Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

  • Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
  • Drain on a paper towel-lined plate, and set aside.
  • Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
  • Remove from the heat and set aside.

ASSEMBLY

  • Scatter the peas and herbs onto a bed of butter lettuce leaves.
  • Crumble the bacon and scatter over the pea layer.
  • Finish with a grating of Parmesan and a drizzle of dressing.
  • Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

  • Heat the avocado oil and butter in a large Dutch oven over high heat.
  • Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften.
  • Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for 3 more minutes.
  • Deglaze with dry sherry, then add the chicken broth and thyme.
  • Return the chicken to the pot and bring to a simmer.
  • Lower the heat, cover and simmer for 45 minutes.
  • Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

  • Arrange wings in shallow baking pan or 2 as necessary for a single layer.
  • Pour buttermilk over top and refrigerate 2 hours.
  • Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
  • Return wings to baking dish(es) in a single layer.
  • In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
  • Bring to a SLOW boil.
  • Turn off heat and cool 15 minutes.
  • Pour marinade over wings and refrigerate 2 hours.
  • Remove pan from refrigerator and bring to room temperature.
  • Preheat oven to 375.
  • Bake 75-90 minutes depending on plumpness.

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic 😀

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados, sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion, thinly sliced 
1/4 cup fresh cilantro, coarsely chopped 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegar 
1 LARGE lime, juiced 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place the avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice.