Saturday, August 30, 2008
Tuesday, August 26, 2008
Monday, August 25, 2008
This is my dad favorite dessert ever, besides fudgesicles! He likes to eat the sauce after it has been refrigerated, I, on the other hand, prefer it warm. To each his own I guess! It is delicious no matter which way you decide to eat it. You can also use german chocolate cake instead of milk chocolate, but Cody likes the latter.
Sunday, August 24, 2008
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour (or organic wheat rice flour to be GF)
1 teaspoon garlic powder
2 tablespoons butter
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 (or All Natural Bragg Liquid Aminos to be GF)
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
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.
Melt butter and pour into 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.
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(Cody doesn't eat green onion, so I omitted this) and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
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.
Serve chicken over rice with extra sauce on the side.
Moist, light, simple chicken anyone?! We loved this recipe, especially because most of the chicken dishes that I make are so HEAVY. That gets old, ya know?! This is a piece of cake recipe, too, which adds to it's wonderfulness!
From: Melanie Gunnell
4 boneless, skinless chicken breasts, thawed (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt
Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 25-30 minutes, basting every 10 minutes. Serve over rice or noodles.