Cranberry Chicken

1 Can cranberry sauce (whole berry)
1 packet onion soup mix
2-3 chicken breasts

mix cranberry sauce and onion soup mix. arrange the breasts in a glass baking dish, and cover with sauce. Make sure they are well covered (to prevent drying)

Bake at 350 for 30-45 minutes or until fully cooked.  

Serves well over brown rice with a green vegetable (Asparagus was amazing with it!)


[NOTE: Onion soup mix typically contains gluten. This post is marked gluten-free because there is an easy substitution here http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952]

Roasted Chicken, Squash, and Potatoes

a.k.a, Vitamin A and Protein.

So, I wanted some of my favourite veggies--sweet potatoes and butternut squash.

Had some chicken breast tenderloins in the freezer, and the urge to cook.

In a 9x13ish dish (woot-Pyrex, or your LeCreuset), place:

a drizzle of olive oil
a few chicken tenderloins (I did under a pound cuz that's what I had, and I like more veggies)
1 medium cubed/peeled butternut squash
1 huge or 2 small cubed yams/sweet potatoes
1 purple onion, cut up into 1 inch-ish pieces (mincing isn't as cool!)
a handful of pine nuts
a few tablespoons of chopped garlic
some fresh chopped herbs (I've used sage, thyme, rosemary, cardamom and cumin in varying combinations)
fresh ground pepper
a dash of sea salt
more olive oil


here's what it looked like, just before going in the oven. sorry, low-Q cell pic.
bake at 400 F for about an hour and 15 minutes. I covered it in foil for the last 30 mins the 3rd time I made it, which helped keep it moist.


This is SO delicious, and easy. . .and. . .it was my first time cooking butternut squash! hooray!

I think maybe even a 2nd onion would be good for some more colour!

Orange Chicken

Ingredients:

Chicken-

2 lbs boneless skinless chicken breasts (cut into bite-size cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)


Orange Sauce-

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.


Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil. Add more orange zest and juice if you like. I recommend making the sauce a little too strong and sweet if you will be eating this with rice.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.


from: http://blogchef.net/orange-chicken-recipe/


notes:
it helps to get a large bowl or a pan (like a cookie sheet with sides, whatever it's called), line it with 2 layers of paper towels, and place your chicken on it. A bowl will help retain heat, the paper towels absorb oil.

this does not make very good leftovers--so only make what you plan to eat. the coating on the chicken gets a little soggy with moisture. the sauce, however, keeps well. it starts to look gelatinous after being in the fridge, but I just dump it in a saucepan and reheat.

egg beaters work just as well as whole eggs. gluten free flour and tamari soy sauce also work great if you have celiac/follow a gluten free diet--tastes the same. I believe I used Red Mill flour (all-purpose)

Mexican Skillet

• 2 c uncooked pasta (rotini works great)
• about a pound of defrosted chicken breast cut to bite size pieces (i used a bit less)
• 2 c (1lb) salsa
• 2 c (10oz) frozen corn
• 4 oz cream cheese (half a block)
• 1/4 tsp cumin
• couple dashes each of black and cayenne peppers
• shredded cheese

cook pasta as directed

meanwhile, cook chicken in med-lg oiled skillet till done

add salsa, corn, cream cheese and spice, simmer until corn is heated and cream cheese is melted, stirring occasionally

add drained pasta and about a handful of shredded cheese; stir in

top with more cheese and wait till its melted. I didn't cover it because there was still a lot of liquid from the salsa, but if it looks dry enough, cover.