Orange Chicken - Like Panda Express

Deep Fried Chicken Cubes

2 Pounds Boneless Chicken Pieces, Skinned

1 Egg

1 ½ tsp Salt

1 tsp White Pepper

1 tbsp Cooking Oil

½ cup Corn Starch

¼ cup Flour

Preheat deep-fryer to 375 degrees. 

Cut chicken pieces into 2-inch squares and place in a large bowl.  Stir in Egg, Salt, White Pepper and oil.  Mix well.  

In a separate bowl, mix Corn Starch and Flour.  Toss small batches of chicken pieces in dry mix bowl to coat.  Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough.  Place chicken directly on paper towels to drain.  Set aside, once complete.

Orange Chicken Sauce

1 ½ tbsp Soy Sauce

1 ½ tbsp Water

5 tbsp Sugar

5 tbsp White Vinigar

Mix all ingredients and set aside.

Stir Fry

¼ cup Water

1 tbsp Corn Starch

1 tbsp Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger Root

1 dash Crushed Chillis

¼ cup Chopped Green Onions

1 tbsp Rice Wine

1 tsp Sesame Oil

1 Orange Zest

In a small bowl, whisk together Water and Corn Starch and set aside.

In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger.  Stir Fry until fragrant.  Add Crushed Chillis and Green Onions.  Add Rice Wine, continuing to stir for 3 seconds.  Add Orange Chicken Sauce, bringing to a boil.  Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes.  Once all chicken is coated, add Sesame Oil and Orange Zest.  Stir for 10 seconds and serve immediately.

 

Maple chicken (modified honey chicken)

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• ¼ cup coconut aminos
• 2 teaspoons chopped fresh ginger
• 2 teaspoons garlic infused olive oil
• 1 teaspoon cayenne pepper 
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil
• 1 tablespoon corn starch
• 1/4 cup water

INSTRUCTIONS

1. Mix together brown sugar, maple syrup,  coconut aminos, ginger, garlic infused oil and cayenne  pepper in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Blend roux of water and corn starch and add as thickening.  Simmer uncovered until the sauce thickens, 8 to 10 minutes. 
4. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
5. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with steamed broccoli. 

ONE-BOWL CHOCOLATE CAKE

JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill )  AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.

350 degrees
Bake 30 minutes

1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg

Grease and lightly flour an 8x8 inch baking pan. Set pan aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Add milk, oil, and vanilla.  Beat with electric mixer on low speed until just combined.  Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.

Pour batter into prepared pan.

Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.

Frost with your favorite frosting. 

Cocktail Sauce

Servings - 30ish

Preparation Time: 30min

Ingredients:

2 - 14oz can of fire roasted diced tomatoes1 - 12oz can of tomato paste
1/2 cup distilled white vinegar
1/4 cup chopped horseradish root
2/3 cup natural maple syrup
1 tsp freeze dried chives (could be fresh)
1 tsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/4 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients, except Tomato Paste, in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan.  Add tomato paste and simmer to thicken down to desired consistency (10-20min)

Home made ketchup

Servings - 30ish

Preparation Time: 30min

Ingredients:

1 - 28oz can of crushed tomatoes
1 - 14oz can of fire roasted diced tomatoes
1/2 cup stevia leaf extract ( I used Stevia in the Raw)
1/2 cup distilled white vinegar
1 tsp freeze dried chives (could be fresh)
1 tbsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/2 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan and simmer to thicken down to desired consistency (10-20min)

Chicken Nuggets

Serves: 4

Preparation Time: 20min

Ingredients:

1 lb boneless chicken breast
2 Eggs
1/4 cup White Vinegar
1/4 tsp Salt
1 cup GF flour (Krusteaz (r) used)
1/2 tbsp Baking Powder
Cooking oil to fill deep fryer

Preheat deep fryer to 350-375 degrees F

Cut chicken into 1 inch cubes.
Whisk eggs and vinegar in a bowl until frothy.
Blend flour, salt and baking powder in a separate bowl.
Add chicken cubes to the egg mixture.  Stir until all sides are coated.
Remove cubes individually from egg mixture with tongs, and toss in flower mixture until lightly coated.
Cook chicken in deep fryer until golden brown.

(Fast substitution, Gluten Free Bisquick can be substituted for Flour, Baking Powder an Salt)

Bacon Wrapped Steak Medalions

Preparation Time: 15 min
Serves: 6

Ingredients:

3 cloves garlic
3 Tbsp olive oil
1.5 lb Sirloin Steak
1/4 lb Thick Cut Bacon
1 Tbsp Black Pepper
1 Tbsp Coarse Sea Salt (Can substitute Kosher Salt)
2 Tbsp Organic Better Than Bouillon (R) Roasted Chicken Base
Toothpicks

Cut garlic cloves in half
In a frying pan, heat olive oil on medium-low and add cut cloves with the cut side down.  Simmer for 5min, then remove garlic cloves.

Cut steak into 1.5 - 2 inch diameter pieces, 3/4 inch thick.
Mix Salt, Pepper and Chicken Base in a medium (8-12" diameter) mixing bowl.  This will be thick
Add Steak pieces to the bowl and mix until all sides are covered

Wrap each piece of steak with one slice of bacon, using toothpicks to hold in place.
Place wrapped steak in the frying pan, overlapping side of the bacon down.  Using tongs, rotate pieces every few minutes until all sided are cooked.

Orange - Chocolate Fondue

This is a great Fondue recipe with a substitution for Triple-Sec that was sugar free. Gluten-Free, Dairy-Free, Low Sugar, #Awesome-sauce Serves 4-6 Preparation time, 10min (not including Triple-Sec) Ingredients: 1/4 cup Coconut Oil 1/4 cup Almond or Cashew Milk (thicker than rice or soy milk) (Sugar-Free) 1/4 cup Triple-Sec 10 oz simisweet chocolate (Guittard 48% cacao used here) Wooden skewers Options for Dunking Berries Pound Cake Small Marshmallows Slowly heat the Cocunut Oil and Milk on LOW heat for 5 minutes. Slowly stir in the chocolate until dissolved. Continue stirring in Triple-Sec. Remove from heat and serve with berries, pound cake and/or small marshmallows. Triple-Sec Substitute Preparation Time 10min Marination Time 2-10days Ingredients: 2 cups water 6 Mandarin Oranges 1 cup Stevia 1/4 cup Sugar Heat water in sauce pan on LOW for 5min Peel all six oranges. Add sugar and Stevia to water Add oranges Continue to heat on Low for 5min. Pour entire contents into tupper ware or glass jar. Store in refrigerator for minimum 36 hours before use.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well.  Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.

Makes about 3 dozen cookies.

Ginger Green Beans & Mushroom Chicken Stir Fry

1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.

1.  Whisk honey, soy sauce, and ginger together, set aside.

2.  Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking.  Then drain beans and set aside.

3.  Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned.  Remove from pan and set aside.

4.  Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned.  Add blanched green beans, stir and cook for a few more minutes.

5.  Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky.  The vegetables should still be tender-crisp.  Add cooked chicken.

6.  Season with black pepper.

Serve over rice, if desired.  It is also good with a side of baked potato.Nummy and pretty.

Black Beans and Rice

From Dana Schrader

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10

Dana says: Add 1 cp frozen corn and 1/3-1/2 can rotel. I used half the cayenne and it was still too spicy for the kids but mom and I loved it.

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable
broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Homemade Marshmallows

From Andie Evans

Prep Time:35 min

Inactive Prep Time:4 hr 

Cook Time:10 min

Level:Intermediate

Serves:approximately 9 dozen marshmallows or 1 1/2 pounds miniature


Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:


Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:


Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.