Tuesday, January 5, 2010

Mandarin Orange Chicken


3-Tablespoons frozen orange juice, thawed

3-Tablespoons lower-sodium soy sauce

1-tablespoon freshly minced garlic

1-tablespoon hot sesame oil

1 teaspoon chili garlic sauce OR chili garlic paste

3/4 cup canned unsweetened mandarin oranges in juice

6 (4-ounce) trimmed boneless, skinless, chicken breasts

In a large resealable plastic bag or container, mix the juice concentrate, soy sauce, garlic, oil, and chili sauce or chili paste.
Gently stir in the oranges and their juice. Add the chicken, submerging it in the marinade. Seal the bag or container and marinate in the refrigerator at least six hours or overnight, rotating once or twice.

Preheat the oven to 400 degrees. Transfer the chicken to an 11x7" glass baking or casserole dish in a single layer and pour the remaining marinade on top.

Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.

Monday, January 4, 2010

Pineapple Teriyaki Pork Chops


Olive oil in a sprayer (not store bough spray that contains propellant)

4 (4-ounce) trimmed boneless pork loin chops, about 3/4" thick

1-teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

8-teaspoons honey teriyaki marinade

4-slices canned pineapple

Preheat the boiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2-minutes.

Turn the chops and brush or spread 2-teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Friday, January 1, 2010

Chicken In A Pot

Chicken In A Pot


2 Carrots, sliced
2 Onions, sliced
2 Celery Ribs, cut into 1-inch pieces
3 lb. chicken, whole or cut up (I used boneless, skinless chicken breasts)
2-teaspoons salt
1/2-teaspoon dried coarse black pepper
1-teaspoon dried basil
1/2-cup water, chicken broth, or white cooking wine

Place all of the vegetables into the bottom of the slow cooker.
Place the chicken on top of the vegetables.
Add seasonings and water.

Cook and cover on low for 8-10 hours, OR on high for 3 1/2 to 5 hours (use 1-Cup liquid if cooking on high).

To make a full meal, add 2 potatoes, quartered, to vegetables before cooking.