Posts Tagged ‘orange juice’

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Something Spicy

January 17, 2012
It’s been cold around here lately.  We had snow last week, a little more today and now we are gearing up for some cold weather.  Ah, winter in Chicago.  It’s days like today that makes most Chicagoans smile during the hot, humid summer.  Or at least I do.
A cold day like today makes me want to enjoy a hot dish.  Orange chicken is just that dish.  What I love is that I can control the heat level.  So, even though my husband and I love spicy food, the dish can be less hot for Meeshie.  And let me tell you Meeshie is a big fan of orange chicken.  She’s also a big fan of sweet and sour chicken.
This dish uses the same technique as the sweet and sour chicken:  the egg wash/corn starch dip before the frying.   It’s a messy step but worth it, just make sure to keep one hand dry and one wet, it’ll still be messy but not so bad.  I also prep everything the night before, just like the sweet and sour chicken, to let the sauce soak into the chicken.
The first time I made this, I used 1 T of crushed red pepper.  It was spicy (not too spicy), and Meeshie commented about it but still ate it.  Since then, I’ve made it with less red pepper and she always asks about the heat level.  Once she realizes it isn’t that spicy she digs right in and enjoys!
Orange Chicken
  • 2 Whole Boneless Skinless Chicken Breasts
  • 2 Eggs, beaten
  • 1/2 C plus 2 T Cornstarch
  • 1 C Orange Juice
  • 1 C Water, with 2 T reserved
  • 1 Lemon, juiced and zested
  • 2 T Vinegar
  • 1/2 C Brown Sugar
  • 1/2 t Ground Ginger
  • 1 t Garlic Powder
  • 2 T Soy Sauce
  • 1 t-1 T Crushed Red Pepper, depending on your heat level

Cut the chicken up into chunks, season with salt and pepper.  Dip the chicken in the 1/2 C cornstarch then the eggs.  Fry in a little oil until browned and place in a 9×13 baking dish (I use my Pyrex).  Mix the orange juice, water less the 2 T, vinegar, lemon juice, zest, brown sugar, ginger, garlic and soy sauce together.  Mix the 2 T cornstarch with the 2 T water, mix into the sauce and add the red pepper.

You can then let it sit in the fridge over night or cook immediately.  I usually prep it all and place it in the fridge overnight.

Bake for 30-40 minutes in a 350 degree oven.  Serve with white rice or fried rice.

I’m linked to Ekat’s Kitchen today.

Posted in Main Course, recipe | Tagged , , , , | 4 Comments »

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Blueberry Bread

August 22, 2011

School started today.  Last week was the walk through, but today was the day.  Meeshie’s been so nervous.  As a fourth grader, she has a new school, three new teachers and a start time that has me shaking my head.  School starts at 7:30 am.  That’s earlier than the junior high school and the high school.  This is the first year for this start time.  The school board claims this will save us money some how with the buses.  I have my doubts, but then I’m sceptical about a lot of things.

I thought making this blueberry bread with her would distract her for a little bit.  Meeshie loves blueberries and since I’ve been making the zucchini blueberry bread for so long, I thought I would make this.  Oh, it doesn’t help that I haven’t gotten any zucchini from the garden this year, either.  She had fun helping me get everything together, especially the topping.  Who doesn’t love a great crumble topping?

This bread makes awesome blueberry muffins.  I love making them in those Texas muffin tins.  I’ve also made this with apple sauce in the batter instead of the butter, and you cannot tell the difference.  This recipe is unique with the boiling water and the orange juice.  There is a slight tang from the orange juice, but it’s one of those tastes that you can’t quite put your finger one.  In other words, the orange juice really brings out the flavor the blueberries.

I put the batter in one large bread pan, but it can also make two medium-sized loves.

It’s perfect for a school snack or an out the door breakfast.

Blueberry Bread

  • 2 C Blueberries
  • 1/2 C Boiling Water
  • 4 T Butter
  • 1 C Orange Juice
  • 2 Eggs, beaten
  • 2 C Sugar
  • 4 C Flour, divided
  • 2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 t Salt
  • Topping:
  • 4 T Flour
  • 4 T Sugar
  • 2 t Cinnamon
  • 4 T Butter, chilled

Place the boiling water in a bowl and add the butter, stirring until melted.  In a large bowl, add the orange juice, eggs, and sugar, mix will.  Add the water/butter mixture.  Coat the blueberries with 2 T of the flour.  In a medium bowl, combine the remaining flour, baking powder, baking soda and salt.  Stir the flour mixture  into the wet.  Mix until combined, the batter will resemble the consistency of pancake batter.  Fold in the coated blueberries and pour into a greased bread pan.

For the topping, combine the sugar, flour and cinnamon.  Cut the butter into small pieces and cut into the flour mixture until crumbly.  Sprinkle on top of the blueberry batter.  Bake in a preheated 325 degrees oven for an hour.  Cool for 10 minutes before removing from the pan.

Posted in Breads, Breakfast, recipe | Tagged , | 6 Comments »

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