Orange Rum Glazed Salmon

Don't you love when you come across a recipe on the Internet and it turns out to be really good? That's how I feel about this one....and trust me I have tried many duds! Red Lobster has a section on their restaurant page that gives free recipes. I got this recipe from that site. I didn't happen to have any snapper, which is what the original recipe calls for, so I tried it on salmon. John loved it, I loved it, so I will definitely be making this one again.

Here is a link to the recipe:
http://www.redlobster.com/kitchen/recipes/default.asp?recipe=orgs

Orange Chicken

I am just amazed at how much I love cooking Asian food. There is such a great blend of spices and sauces in their foods. Tonight I made Orange Chicken and we loved it! I served it over Jasmine rice and with mustard greens on the side. I know mustard greens definitely do NOT normally go with orange chicken, but I had a bag of them in the refrigerator and I needed to use them up before they went bad. So out of  necessity of not being wasteful, I served them tonight on the side.

2 lbs chicken, cut into bite size pieces

1 egg

1 1/2 tsp salt

Pepper to taste

1/2 cup cornstarch plus 1 Tbsp cornstarch

1/4 cup flour

Oil for frying chicken

1 Tbsp grated ginger root

1 tsp minced garlic

1/2 tsp crushed red pepper flakes

1/4 cup green onion, chopped

1 Tbsp sake or rice wine

1/4 cup water

1 tsp sesame oil

Orange Sauce Ing:
1 1/2 tbsp soy sauce
1 1/2 tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
Zest of one orange

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
In a separate small bowl, stir cornstarch and flour together. Stir into the chicken/egg mixture. Stir to coat all chicken pieces. 
Make your orange sauce by stirring all orange sauce ingredients together in a small bowl. 
Heat oil in a skillet. Add chicken and cook in small batches, frying for 3-4 minutes for each batch, until golden crisp. Remove with a slotted spoon and drain on a paper towel lined plate. Clean the skillet and add 1 Tbsp oil. Heat for just a few seconds. Add the ginger and garlic and cook about 15 seconds. Add crushed red pepper flakes and green onions and cook for another 15 seconds. Add sake (or rice wine) and stir once through. Add orange sauce to skillet and bring to a boil. Add cooked chicken and stir until well mixed. In a small bowl mix remaining 1 Tbsp cornstarch with enough water to make it smooth and liquidy. Add this cornstarch mixture to the skillet. Stir until the sauce is thickened. Serve over jasmine rice. 
** YOU MAY WANT TO MAKE DOUBLE THE ORANGE SAUCE SO YOU HAVE ENOUGH LEFT TO MOISTEN THE RICE ON YOUR PLATE!!!!

Orange Rosemary Chicken

I don't remember if I have ever cooked with rosemary prior to this recipe. If I have, it's been a long, long time. This recipe was great and I will definitely be making this one again. I love the smell of the rosemary as it was roasting with the chicken in the oven. It almost smells like you are cooking your Christmas tree haha! ;)
The earthy flavor of the rosemary combined with the smell of oranges just made the house smell fantastic!
I'm sorry the picture isn't so good again. Yep...the camera is still in the shop and I am being forced to use my phone. It's got a good camera, but for some reason they just don't turn out the same as using my little Nikon.

*This picture was taken about halfway through the baking process. Unfortunately I forgot to take a picture when it was completely done.

Here is a link to the recipe from Food Network


http://www.foodnetwork.com/recipes/ask-aida/pan-roasted-chicken-with-oranges-and-rosemary-recipe/index.html