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. 

A TO Z CHALLENGE ~ C is for CABOOSE or CANADIAN

A to Z challenge 

CABOOSE A car which is attached to the rear of a freight train and serves as office and headquarters for the conductor and trainmen while they are in transit. Sometimes called cabin car, way car, hack, shanty, or crummy.

Major railroads have discontinued the use of cabooses, except on some short-run freight and maintenance trains. It has been replaced by the end-of-train device, a portable steel box about the size of a suitcase that’s attached to the back of the train’s last car.

While this first picture doesn’t have any actual #RailArt on it, it is a rare sighting as cabooses are far and few between these days. It has been repainted from its traditional red to this bright white and repurposed as a Library in the Timber Country of Montana.

Once again in the picture below the #RailArt is colorful and I’m really not sure what it spells, but it is a car from the CANADIAN Pacific Railway.

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

April A to Z CHALLENGE ~ B is for BALLAST

I’m trying to incorporate some railway terms into my A to Z challenge posts. It won’t always be easy to coordinate pictures to the terms, but at least the terms will help with the alphabetical theme.

BALLAST – Coarse gravel or similar material laid to form a bed for roads or railroads.

I really like #RailArt that I can actually read or understand. The #BlackBird or  #Magpie really speaks to me. This was taken in front of a local lumber mill and the color contrast was pretty nice.

The picture below was at a dirt road crossing and even though I can’t actually read it, it reminded me of a “BUBBLE BATH” 😀 The other 2 are just alphabetically pertinant even if I don’t actually know what they mean 😀

ALL ABOARD for the April A to Z CHALLENGE

And so the  A to Z challenge begins. Be sure and check it out. There are so many people joining in with a myriad of themes!

My theme for this year is Rail Art. My recent epiphany that photographing Rail Art for me is like someone who is drawn to storm chasing never held more true than last night as I was trying to decide on my first image and had so many to choose from.

Living in a small lumber town we see the lumber trains crossing through town at least once a day, but usually twice – one in each direction and when we’re lucky 3 or even 4 times. My BIGGEST challenge is being in the right place at the right time 😀

I decided to try and find a train term for each day of the challenge and today was super easy – ALL ABOARD for the A to Z challenge! I even found this great panda bear to be our conductor 😀 The phrase “All aboard!” is said as a warning or last call before departure, especially before a ship or train leaves. I believe he’s channeling the “alien” ghost head of a former conductor from the picture below.

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 
2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

BLOGGING APRIL A to Z CHALLENGE

The A to Z challenge begins tomorrow. Be sure and check it out. There are so many people joining in with a myriad of themes!

My theme for this year is Rail Art. I had a recent epiphany that photographing Rail Art for me is like someone who is drawn to storm chasing. Living in a small lumber town we see the lumber trains crossing through town at least once a day, but usually twice – one in each direction.

What I’d like to be able to do is find a way to see both sides of the train at once. LOL 😀 I try to plan my errands and trips into and around town to purposefully be timed so I’m the first or second car stopped at the crossing so I have the PERFECT view of ALL the cars.

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into wedges/slices
2 tablespoons avocado oil
1 tablespoon chopped FRESH tarragon
Kosher salt and freshly ground pepper
2 SMALL Granny Smith apples, peeled (optional) cored, and sliced
1/4 cup apricot preserves
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon chopped FRESH sage
4 bone-in 1/2 inch thick pork loin chops
1 tablespoon butter

  • Preheat the oven to 450°.
  • Toss the carrots, turnip and onion with avocado oil, tarragon, FRESH ground sea salt and black pepper on a rimmed baking sheet.
  • Arrange the apples on top, cut-side up.
  • Brush with 2 tablespoons apricot preserves and season with pepper.
  • Roast until the vegetables and apples soften, 20 minutes.

 

  • While veggies are roasting whisk together the remaining preserves, water, Worcestershire sauce, sage and FRESH ground pepper.
  • Place pork chops in a shallow platter, pierce the pork all over with a fork, pour marinade over top and marinate 10 minutes.

 

  • In a large skillet heat avocado oil over medium high heat.
  • Drain pork chops of marinade, but reserve the marinade.
  • Add pork chops to skillet and sear 3-4 minutes per side. Be sure to sear the edges also.

 

  • Transfer the marinade to a saucepan and boil over medium-high heat until thickened, about 3 minutes.
  • Whisk in the butter.
  • Drizzle over the pork.
  • Serve with the vegetables and apples.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

How is everyone doing this morning? How was your first week of spring? Good morning sweet friends, hope you’ve all had a restful week(end).

Anyone else started a serious spring clean? I’m in that mode now and trying to do donations too and organize. 😀 We have a full week ahead with projects.

The “delayed-type hypersensitivity reaction” more commonly known as “COVID ARM” is a good thing, though an annoying and somewhat painful side effect of the COVID vaccine and is wreaking havoc on my ability to get things done! Especially coupled with the horrendous headache I’ve had since last week!

It scared the heck out of me when it first appeared 7 FULL days after my first vaccination.  It scared me even more when it continued to get worse AND cover a larger area over the next several days, but the Benadryl anti-itch cream is working wonders and I’ve been assured that this really is a “good thing” for my immune system. I can assure you though that the second dose will go into the other arm!

Our weather is supposed to be great (warmer and sunny) for the next couple days before taking another serious dip end of the week (last hurrah for winter I hope), but I will enjoy it while I can. This time last year we already had the garden planted! This year we’re just beginning the outdoor clean up to get ready to do that. We’ll power wash the winter away this week and uncover the garden beds that hubby informed me are FULL of ants. So there is that to deal with too.

Thursday we are planning on going to the Wooden Shoe TULIP festival in a neighboring town. I’m hoping the nice weather lasts at least that long. I’ve never been before, but I think it will be absolutely beautiful.

Hot water, cottage cheese with pineapple and a banana.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry, vacuuming, changing out the winter/spring bedding and clothing, power washing the outside, window washing – a true spring cleaning week.
  • GROCERIES & ERRANDS I’m cleaning out the pantry and freezer for spring cleaning so need very few groceries, just a few staples and I need to pick up my new glasses
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING I’m working on April’s menu plan and getting organized

WHAT’S ON THE DVR/TV
  • NETFLIX Still working on Stargate SG1 reruns and we watched The Magic of Belle Isle with Morgan Freeman.
  • REDBOX We rented Freaky with Vince Vaughn and News of the World with Tom Hanks – Freaky was a dark comedic horror film and News of the World was pretty good if not predictable though.
  • DISNEY+ I need to finish Wanda Vision, I want to start The Falcon and The Winter Soldier, and I finished this season’s Secrets of Sulphur Springs
  • CABLE – Great American Food Truck Race, Easter Baking Challenge, GGG, DDD, Beat Bobby Flay, Spring Baking Challenge, Tournament of Champions, Clarice, Ellen’s Game of Games, Bull, New Amsterdam, The Good Doctor, 911, 911 Lone Star, FBI, FBI Most Wanted, Young Sheldon, The Unicorn, Last Man Standing, MOM, Call Your Mother, NCIS, NCIS New Orleans, NCIS LA, Magnum PI, MacGyver, Blue Bloods, The Resident, Chicago series, Law & Order SVU – I can’t wait for the new Law & Order with Elliott’s return this week.

I’ve downloaded a few books, but just haven’t figured out which one to read first. I’ve been reading some cookbooks and inspirationals.

Last Thursday was pretty stormy, but broke just in time for a gorgeous sunset. I took these pictures just a couple of minutes apart. It’s amazing how much a sky can change that quickly.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
ITALIAN CHICKEN & RICE
CHICKEN VESUVIO
PAD THAI
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
CHICKEN IN WHITE WINE HERB SAUCE
BEER BRAISED CHICKEN
HAM STEAKS, BRAISED CARROTS & SHEET PAN MAC & CHEESE
DESSERT
BLUEBERRY LEMON LIME CURD MUFFINS

  • SWEET & SPICY ORANGE CHILE CHICKEN
  • MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES & APPLES
  • ORANGE CHILE CHICKEN

TOMATO BEEF & NOODLES ala SLOW COOKER

TOMATO BEEF & NOODLES serves 2-4
3/4 pound chuck steak, cut into bite sized pieces
FRESH ground sea salt & black pepper
1/2 teaspoon sweet paprika
1/4 cup + 2 tablespoons WONDRA flour
1/3 cup chopped onion
1 tablespoon avocado oil
1/2 cup water
1 tablespoon Worcestershire sauce
1 heaping tablespoon brown sugar
2 tablespoons QUALITY tomato paste
1/2 cup beef stock
1 cup uncooked egg noodles
FRESH chopped parsley for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Heat oil in large skillet.
  • Generously season meat with FRESH ground sea salt and black pepper.
  • Place 1/4 cup flour in large ziploc bag.
  • Add beef pieces and shake to coat. Shake off excess flour as you add the pieces to the hot oil.
  • Sear beef QUICKLY, but do not cook through.
  • Transfer beef pieces to slow cooker.
  • Add onions to oil and saute until translucent.
  • In a small bowl whisk together the beef stock, brown sugar, Worcestershire sauce and paprika.
  • Cook on low 4-5 hours.

 

  • Whisk together the water and flour until smooth.
  • Stir into meat mixture.
  • Re-cover and cook 30 minutes more or until thickened.
  • While mixture is thickening prepare noodles per package instructions.
  • Serve over prepared noodles.

CLASSIC PASTA SALAD

This is the PERFECT and the EASIEST pasta salad, a true classic for any pot luck, BBQ or church supper.

CLASSIC PASTA SALAD – 8 servings

2 cups ROTINI or elbow macaroni, cooked per package directions
1 SMALL can Le Seur peas, drained WELL
2 LARGE eggs, hard boiled and diced
2/3 cup Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 SMALL mini red peppers, diced
1/3 cup FINELY diced red onion
2 celery ribs, FINELY diced
3 tablespoons chopped FRESH parsley leaves
1/2 cup SMALL diced extra-sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste

  • In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper.
  • Fold in pasta, peas, eggs, bell pepper, onion, celery and cheese.
  • Season with salt and pepper, to taste.
  • Cover and refrigerate for AT LEAST 2 hours before serving.

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.