ORANGE HONEY GINGER CHICKEN

Posted on by
Reply

3/4 pound boneless, skinless chicken thighs

2 teaspoons canola oil

1/2 cup fresh orange juice, divided use

2 tablespoons honey

1 teaspoon cornstarch

1/2 teaspoon ground ginger

Salt and freshly ground black pepper

1 tablespoon sesame seeds

2 scallions, sliced

2 slices whole wheat baguette

Remove visible fat from chicken. Heat oil in a medium-size nonstick skillet over medium-high heat. Add the chicken. Saute 3 minutes and turn chicken over and cook 3 more minutes. A meat thermometer should read 165 to 170 degrees Fahrenheit. Remove the chicken and divide between the two dinner plates with the salad. While chicken sautes, mix one tablespoon of the orange juice with the cornstarch in a small bowl. When the chicken is removed from the skillet, add the remaining orange juice, honey and ginger to the skillet. Add the cornstarch mixture and stir until sauce is smooth and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce over chicken and sprinkle sesame seeds and sliced scallions on top.

Yield 2 servings.

Note: I doubled the sauce recipe, but would triple it next time

Crunchwrap Supreme

Posted on by
Reply
INGREDIENTS
  • 1 tablespoon Oil
  • 1 lb. (450g) Ground beef
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon Cayenne pepper/Chili flakes (optional) 
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1 tablespoon (15g) Butter
  • 1 tablespoon (15g) Flour
  • 1/2 cup (120ml) Milk
  • Pinch Salt
  • Pinch Cayenne pepper
  • 4oz (115g) Cheddar cheese
  • 4 Large flour tortillas
  • 4 small flour tortillas
  • 4 Tostadas (corn tortillas)
  • Shredded lettuce
  • Tomatoes, chopped
  • Cheddar cheese
  • Nacho cheese sauce
  • 1-2 tablespoons Sour cream per serving
DIRECTIONS
  1. Cook the meat: Heat oil over high heat. Add ground beef, season with salt, pepper, paprika, cumin, chili flakes. Cook, breaking up the meat with a wooden spoon, until no longer pink. Turn the heat off and set aside.
  2. Make nacho cheese sauce (or use store bought): in a saucepan melt the butter, add flour and whisk until smooth paste forms. Add the milk to the pan, turn to high heat and bring to a boil, while whisking constantly, until thickens. Add pinch of salt and cayenne pepper and whisk. Turn the heat off, add the cheese and whisk until melted and smooth.
  3. Assembly: Lay a large tortilla on a flat surface. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and some shredded cheese. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center.
  4. Cook the crunchwrap: heat the crunchwrap, sealed side down, in a pan over medium-high heat, until golden brown. Flip and cook the other side until golden brown.

Hanky Panky Sliders

Posted on by
Reply

Ingredients

  • 1 lb. ground beef
  • 1 lb. hot or mild pork sausage
  • 1 lb. Velveeta cheese, cubed
  • 1 (12 ounce) pkg. King’s Hawaiian sweet rolls, halved lengthwise
  • ½ cup (1 stick) salted butter, cubed
  • 2 tablespoons finely minced onion
  • 2 tablespoons packed light brown sugar
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Optional garnish: poppy seeds; chopped fresh herbs

Instructions

  • In a large skillet over medium-high heat, cook ground beef and sausage until the meat is no longer pink. Drain off excess grease.
  • Add the Velveeta cheese to the skillet with the meat. Cook, stirring constantly, over medium-low heat until the cheese melts. Set aside.
  • Line a deep 11 x 7-inch baking dish with parchment paper, allowing some of the parchment to overhang the sides like handles. Place the bottom half of the rolls in the prepared dish.
  • Assemble the sandwiches by spooning the meat mixture onto the bottom of the rolls. Place the top half of the rolls on top of the meat.
  • In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
  • Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
  • Pour butter sauce over sandwiches. Sprinkle with poppy seeds.
  • Cover with aluminum foil and refrigerate for at least 1 hour, but not more than 4 hours.
  • Preheat oven to 350°F (180°C). Bake, covered, 25 minutes.
  • Remove foil and bake uncovered for an additional 5 minutes or until golden brown. Let the sliders rest in the pan for about 10 minutes. Lift the sliders out of the pan onto a serving board, or serve them directly from the dish. Cut the sliders and pull them apart.

Notes

  • For the best results, let the sandwiches sit in the butter sauce for at least 1 hour before baking. This allows the rolls time to soak up all of that flavor. I don’t recommend keeping them in the sauce for more than about 4 hours before baking.