Orange Chicken

INGREDIENTS:

CHICKEN:

• 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter

SAUCE:

• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water

DIRECTIONS:

1. Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
2. Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
3. Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
4. After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
5. Serve chicken over rice with extra sauce on the side

FROM: Mel's Kitchen Cafe

Fried Rice

INGREDIENTS

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Chicken & Spinach Pasta Bake

Ingredients 

• 10 ounces dry pasta (penne)
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 ounces chive and onion cream cheese
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
• 1/2 cup shredded or grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch crushed red pepper flakes (optional)
• 1 - 1 1/2 cups chopped fresh spinach
• 2 cups cooked chicken (cubed or shredded.  I used a rotisserie chicken)
• 1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in
• half)
• Fresh basil or parsley, for garnish
• 
  
Instructions 
1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with non-stick spray. (9 x 13)
3. Cook pasta in salted, boiling water to al dente. Drain and set aside.
4. While pasta is cooking, heat butter in a medium saute pan set to medium heat. 
5. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.
6. Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.
7. Combine the pasta, chicken, spinach and tomatoes in a large bowl.
8. Add in the sauce and gently stir to coat.
9. Pour into the prepared baking dish. 
10. Top with the remaining mozzarella.
11. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.