Sunday, August 13, 2017

Easy Slow Cooker Orange Chicken


My husband loves Orange Chicken, but when you get it out at restaurants, it's usually made with fried chicken, which my stomach just can not handle. This is an easy, slow cooker version that is less greasy and sticky.


Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cubed
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
1 cup chicken broth
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
1-2 tablespoons orange zest
1/4 cup vinegar
2-3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
2 tablespoons water + 2 tablespoons cornstarch
Sesame seeds and green onions, for garnish
Cooked rice, for serving

Directions:
  1. In a large zip-top bag, toss the chicken with the cornstarch salt and pepper. Shake to coat well.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken in batches for 5-6 minutes or until lightly browned. Transfer chicken to a lightly greased slow cooker.
  3. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, orange juice and zest, vinegar, garlic, ginger, red pepper flakes and sesame oil. Pour sauce over chicken.
  4. Cover and cook on low for 3-4 hours (I only needed to cook it about 2 hours).
  5. About 30 minutes before serving, whisk together the 2 tablespoons of water and cornstarch in a small bowl and stir mixture into the slow cooker. Cover and cook on high for another 20-30 minutes or until the sauce has thickened. Taste and adjust seasonings if needed.
  6. Sprinkle with sesame seeds, green onions and serve over cooked rice.
Recipe Source: Let's Dish

Applesauce Oatmeal Muffins

These are very quick to make and are very yummy. They make a great quick breakfast with served with fruit. Try them with a little apple butter on them. Yum!

Ingredients:

1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Baking Soda
3/4 Teaspoon(s) ground cinnamon
1 Cup(s) unsweetened applesauce
1/2 Cup(s) fat-free milk
1/2 Cup(s) firmly packed brown sugar
3 Tablespoon(s) vegetable oil
1 egg white, lightly beaten

Directions:

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 20 to 22 minutes or until deep golden brown (usually takes about 15 minutes in my oven). Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Makes 1 dozen

Recipe Source - Quaker Oats

Tuesday, August 8, 2017

Jumbo Chocolate Chip or Butterfinger Cookies

Be sure to follow the directions exactly. If you have a scale, use it to measure the flour and sugar.  You can substitute Butterfinger bits for the chocolate chip cookies.

Ingredients:

8 1/2 ounces cake flour (2 1/4 cups)
8 1/2 ounces all purpose flour (2 cups)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks unsalted butter, room temperature
10 ounces light brown sugar (1 1/4 cups packed)
8 ounces granulated sugar (1 cup, plus 3 tablespoons)
2 large eggs
2 teaspoons vanilla extract
15 oz chocolate chips or chopped chocolate (1.5 bags) - if making ice cream sandwiches, you will need two bags of chips. Put 15 oz. in the cookies, and save 5 oz. for rolling the edges of the sandwiches.

Directions:

  1. Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
  2. In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula.
  3. Refrigerate dough for two hours.
  4. When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper (I used Silpats) and scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes. You can get six cookies on a sheet.
  5. As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
  6. Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
 These cookies make great ice cream sandwiches. Just freeze your cookies, scoop a large scoop of slightly softened vanilla ice cream and squish it between two frozen cookies, smooth out the ice cream, and roll in mini chocolate chips or butter finger bits, depending on which ones you used in your cookies.

Recipe Source - Amanda's Cookin

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