Honey Orange Grilled Chicken

Seasonal & Pantry

The seasonal side:

Do you have makeshift orange street vendors on your city sidewalks? Here in Southern Utah the orange guy is hawking oranges all winter. They bring them from warmer climates. But the truth is oranges are cheap and delicious in January. I bought a giant box that was starting to go bad and so I juiced some of my oranges. For some reason the juice was a little bitter; must have been some pith that got into the juice. Anyway. I had orange juice to use. You don't have to use fresh orange juice for this recipe but maybe you have a lot of oranges sitting on your counter this winter too.

From the Pantry

Honey is one of my vital pantry items. It is always stocked on my shelves. I have found so many uses for this versatile ingredient from cold remedy to desserts. It is such a tasty flavoring for main dishes as well. 

Soy Sauce is also an important pantry staple. I often use it at least once a week. 

I borrowed the original recipe from Taste of Home. I did not, however, grill my chicken over a grill. Too cold outside. I also used chicken tenders, which are my chicken of choice over breasts most days. They cook faster and are more tender and juicy. 

The Recipe: Requires at least 4 hours of marinating time.

Abt 12-14 Chicken tenders or 8 chicken breasts

1/2 Cup of orange juice

1/3 Cup of honey

1/4 Cup of Soy Sauce

1/4 Cup of lemon juice

2 TB of grated or minced fresh ginger ( I keep my ginger root in the freezer for months. And just take it out when I need it. I minced it while still frozen)

12 cloves garlic, minced

1/2 tsp salt

1/4 tsp of pepper.

Combine all ingredients except chicken tenders in a freezer bag. Close and mix together. Add chicken and close bag and marinate for 4 to 8 hours. 

On a hot griddle or grill pan heat a 1/2 TB of olive oil. Grill Chicken about 3 minutes per side. Until browned and cooked through.

Tip: A tasty side dish for this entree is roasted cauliflower.

 

Tale of 3 Olive Oils and Roast Chicken legs

I have an olive oil habit. I cook with it at least once a day. Until today I have been a strict user of 100% Extra Virgin Olive Oil. I never knew what the other olive oils were for. I avoided them like the plague. So, when I got the opportunity to test run 3 different olive oils from Crisco -- I took it. I thought, maybe I have been missing something. And truth be told I have been afraid to use any kind of olive oil that didn't come from a bottle that looked old and Italian. See what a slave I am to packaging. It was time to be open minded. After all, olive oil that comes from a bottle that looks like it comes straight from Italy can be an expensive habit for this gal that NEEDS to stock her pantry with olive oil. This week 3 bottles of olive oil from Crisco arrived on my doorstep and I have been busy trying all of them.

This summer my husband and I stopped at a balsamic vinegar and olive oil tasting boutique in So. California. We were kind of in heaven in there. So, I decided to do a little taste test of each olive oil I recieved in the mail. Pour a tsp in a bowl and dip finger in bowl.
The extra virgin olive oil obviously had the strongest and best flavor.The Pure olive oil was milder and the Light olive oil had not taste.
But mostly I have been cooking. And I have discovered a few things. I used to think the different olive oils had something to do with the fat content. Not so, these three olive oils difference is in taste quality. If you want a good strong olive oil flavor go for the virgin olive oil, which has not been refined, but cold pressed directly from the olives.

For a mild olive oil flavor such as used in baking or roasting use the Pure Olive Oil which is a blend of virgin and refined olive oil and if you just want a healthier oil than veggie oil to stiry fry or fry your food in without a strong olive oil taste use the heavily refined light olive oil -- which is virtually tasteless.

Pure Olive Oil is awesome for roasting meat or making marinades. I made this extremely tasty roast chicken legs with it. Recipe below. I also added it to a salmon marinade. And the salmon turned out fantastic.

Light Olive Oil - I wanted to lightly stir fry some smoked sausage without adding a lot of olive oil flavor. I used the light olive oil for this and it worked perfectly.

Extra Virgin Olive Oil -- My favorite use of olive oil is to blend it with some aged balsamic vinegar, shredded parmesan and dip a crusty hunk of bread in it.  Extra Virgin Olive oil is best used as a dip, in salad dressings or to drizzle over a finished dish. It is also good with roasted veggies to add a level of depth to the flavor.

My easy roast chicken legs. This recipe is simple and aside from the chicken really only needs stuff you should stock in your pantry.

6-8 Chicken leg/drumstick pieces
2-3 TB Olive Oil (I used the pure)
1 tsp of fine sea salt.
1/2 tsp of pepper
1 pkg of dried Italian dressing mix.

Heat oven to 400 degrees farenheit. Line a baking dish with parchment paper (keeps the chicken from sticking to the dish).

Place chicken pieces in dish. Loosen the skin and pull some of it away from meat. Drizzle olive oil over chicken. Sprinkle meat with salt and pepper and Italian Dressing mix. Rub seasonings into meat.

Roast for 30 minutes at 400 degrees, Lower temperature to 350 degrees and continue cooking for 10 to 20 minutes or until juices run clear when poked and skin starts to brown.

Dig in.

Chicken and Cheese Stuffed Shells

Daily Special Challenge

Pasta is a staple in my menus and my foodstorage. However, I do not believe that pasta only comes in one shape and therefore I keep different pastas on hand in my pantry. Manicotti and Jumbo Shells are two of my favorites. They have so many storage possibilites and stuffed they are delicious.

So, I am going to give you three ways to make these. First. the no boil method which happens to be my favorite, Second, the make ahead directions which can be frozen until ready to use. Oh the possibilities. Finally the standard boil version.

The No-Cook Method (my favorite)

1 Carton of Jumbo Shells (uncooked)

 1 3/4 Cups part skim ricotta ( did you know you can make your own. Will be experimenting with this soon.)

2 Cups shredded mozarella

1/4 Cup grated parmesan cheese. (the canned stuff stores for a little while)

2 TB fresh parsley or 2 tsp dried

1/2 tsp salt

1/4 tsp ground pepper

1 can or 1 cup of chicken (drained)

3 cups (26 oz. jar) of spaghetti sauce

1 cup water.

Stir together cheeses, chicken, parsley, salt and pepper. Spoon into uncooked Jumbo shells.

For sauce heat sauce and water to boiling.

Cover bottom of casserole dish with a layer of sauce.

Add a layer of stuffed shells, and cover with more sauce.

Add another layer of shells, Cover with remaining sauce. Sprinkle with additional parmesan cheese.

Cover. and bake at 400 for 35 minutes.

Make Ahead Freezer Directions.

We often do not eat a whole box of stuffed shells, so this recipe works for when you want to make some and freeze the rest for later. Hello instant, impressive Italian meal. OK, almost instant.

The only difference with the ingredients is that you omit the water from the sauce and you do not heat the spaghetti sauce. Boil box of jumbo shells in salted water for 10 minutes or until al dente. Drain in colander. Fill shells with filling. Place in a freezer safe container and layer with sauce, shells, sauce, shells, sauce.

Cover with a plastic wrap or other lid and freeze up to 2 months.

To bake, heat oven to 350 degrees and  bake for 2 hours if frozen or 40 to 50 minutes if defrosted.

Standard Method.

Boil jumbo shells, stuff with filling and layer shells and sauce in casserole. Cover and bake at 350 degrees for 35 minutes until hot and bubbly.

Coconut Thai Chicken Soup -- Cure For A Wintry Day

Featured Food Storage: Chicken Broth and Rice
Suggested Pantry Item: Canned Coconut Milk. This week's suggested pantry item is coconut milk. This tasty little pantry item brings a whole new international flavor to plain old rice or other Asian or Thai dishes. I always keep at least one can on hand for those days I need a little Thai flavor.

My family is seriously weird. They don't really enjoy Thai food or coconut milk flavored dishes. Seriously, I could drink coconut milk straight from the can or the coconut. Sometimes I crave a good Thai dish. This soup is my new favorite. Mostly because I can whip it up pretty quickly and freeze the leftovers just for me, just for those blah lunch days. This soup is not really hip friendly but it is the best cure for snowy day blues. This creamy white stuff is warm, bright, and comforting. As opposed to the other white stuff which is cold wet and sometimes a little dreary.

Whip some up for your family or take a day this week to make some for your lunch and then save the rest for yourself. Sometimes you need a little something exotic to keep you going.

TIP:My Thai cooking, loving expert Australian sister -in-law liked the soup as well but she did offer a few tips like adding a little lime juice, extra chili or lime kaffir leaves. She knows her Thai stuff and so next time I am going to add one of her suggestions

One of my favorite things about the library is the opportunity to check out cookbooks. This recipe comes from the cookbook Lunch Boxes and Snacks by Annabel Karmel. I may have to buy this book. It is only $6.15 at Amazon.com

RECIPE:
1 TB olive oil
1/2 cup chopped onion
1 clove garlic crushed
1/2 to 1 red chili pepper (finely chopped)
1 small boneless, skinless chicken breast or 3 chicken tenders (cut into strips)
1 cup broccoli crowns
3 cups chicken broth
1 1/4 cups coconut milk (1 can)
1 cup rice (cooked)

Heat oil in large sauce pan and saute onion, garlic and chili for 2 minutes. Add strips of chicken and saute for 2 more minutes. Add broccoli, chicken broth and bring to a boil. Add coconut milk, reduce and simmer for 2 minutes. Season with salt and pepper.

Homemade Chicken Noodle Soup

I have sickies in my house and so I decided it was time for my favorite chicken noodle soup recipe. Pure Comfort Food for tight chests, sore throats and an exhausted Mom. I have tried several recipes for chicken noodle soup over the years. This very simple version is my favorite. I had it at a food group night and I have very slightly altered the recipe to fit my food storage cooking. I did, however, splurge on the frozen wide egg noodles found in the freezer section. For me they just make the soup perfect. Feel free to use any noodles you have on hand.

Homemade Chicken Noodle Soup

3 Cups cooked chicken, cubed or shredded. I used a quart of my canned chicken (a post for another day)

2 Cans chicken broth

5 to 6 chicken bullion cubes

1/2 cup dehydrated carrots or chopped fresh carrots

2 stalks of celery sliced

1 onion sliced

1 Cup frozen peas

1 Pkg frozen Grandma's brand wide egg, homestyle noodles

2 dashes of garlic powder

Allow frozen noodles to thaw while everything else is cooking. Cook chicken breasts and bullion in one gallon water, if using raw chicken.

I start with this step because I used the canned chicken: Add vegetables to water and bullion. Cook until sligtly tender. Add cans of chicken broth. Add noodles one at a time to pot. Cook for 10 minutes or until noodles are al dente, stirring often. Add garlic powder. Season with salt and pepper to taste.

Serving Tip: Serve with a dollop of homemade sour cream or a sprinkle of parmesan cheese.

Heritage Cooking -- Nana's Enchilada Casserole and Cowboy Caviar

I am so excited that Cinco De Mayo and my kids' spring break coincided. We cooked our Mexican meal a day early because we will have to settle for fast food tacos on the real Cinco De Mayo, due to the fact that we are going to planted at the baseball field for two hours during chow time.

I have been eagerly awaiting my kids next break so I could teach them this easy family favorite made by their Nana. I amped up the recipe by adding the fried eggs, or I should say my husband fried up the eggs. We have been missing an enchilada montada from a now closed down Mexican restaurant. The owner moved on to greener money pastures. I decided that a fried egg with a soft liquid center would be perfect on top of his Mom's enchilada casserole. The "Cowboy Caviar" which is by no means an exclusive family secret is still a family favorite made often by my sister-in-laws. Like the casserole, it also uses a lot of pantry staples. This meal resulted in happy people and an especially happy husband. My kids enjoyed shredding the store bought roasted chicken and layering the casserole. Of course, you can always use canned chicken. It just won't be as tasty. I love when family dinner is the highlight of the day.

Here is a link to the Cowboy Caviar recipe. Cowboy Caviar.

Enchilada Casserole (serves 12)
1 roasted chicken (shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
2 TB dried onions or 1 onion finely chopped
1 Cup salsa
1 1/2 Cups milk
2 Cups shredded cheese (A sharper cheddar or a monterey jack makes for a tangier casserole.)
12 corn tortillas

Spray with nonstick cooking spray, a large casserole dish.
Combine liquid ingredients and stir until well combined.
Spread 1/4 Cup sauce onto bottom of casserole. Cover with 1/3 of corn tortillas.
Evenly layer 1/2 chicken, 1/3 cheese, 1/3 sauce mixture.
Repeat layers starting with tortillas.
Add third layer of tortillas, remaining sauce and cheese.
Spray a piece of tinfoil to cover casserole.
Bake at 325 for 1 1/2 hours.

Top with a fried egg if you feel so inclined.

Crock Pot Chicken Fiesta

Sometimes the simplest recipes are the best surprises. Beans, chicken, rice and tomatoes in the crock pot seems a little boring but it is a colorful and flavorful recipe for those rushed nights midweek. If your crock pot is one of your most well-loved kitchen appliances, I suggest checking out the Thoughtless Thursdays crock pot roundup this Thursday and every Thursday at Pots and Plots . I am going to try and participate in the Thoughtless Thursdays roundup frequently because Tuesdays and Thursdays are my baseball, gymnastics, violin lessons, Webelos Scout nights and therefore my crock pot is vital to my survival.

Fiesta Chicken adapted from The Rival Crock-Pot cookbook

1 Can (15 oz tomato sauce
2 Cans Petite diced tomatoes, undrained
1 can green chilies
1 C. Long Grain Rice
1 Can (15 oz) Chicken Broth
1 Can kidney beans, undrained
1 pound boneless skinless chicken thighs or breasts ( I used breasts)
1 packet of chicken or regular taco seasoning.

1. Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning in crock pot. Stir to blend.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

This recipe would be ideal for the bagged recipes tip.

Mexican Pizza

Featured Food Storage Items: Canned Diced Tomatoes and Canned Chicken

I found the original recipe for this tasty pizza on foodbuzz at the Muir Glen site. It was a perfect food storage meal and I love that it helped me find a new use for at least one can of the new flat of diced tomatoes I bought. I did change it up just a little. I thought it could use some warm, melt in your mouth avocado topping and I added a little wheat flour to the cornmeal crust. I also think this Mexican Pizza would be tasty with some corn on the top. Mmm. A little roasted cheesy corn sounds like a taste of sunshine to me. And we are seriously lacking in the sunshine department lately. Pizzas make a great food storage meal when you whip them up from scratch and this recipe adds a little variety to your pizza repertoire.

1 1/2 cups all-purpose flour or 3/4 wheat and 3/4 all-purpose
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken (I used a large can of chicken, because it is already cooked and preshredded.)
1 can (14.5 oz) diced tomatoes
1 medium avocado chopped
1/2 Cup corn
1/4 cup sliced green onions (4 medium)

1. Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
2. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. I know it is cheating but I used my Bosch to knead. Cover; let rest 10 minutes.
3. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
4. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and avocado and corn if using. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions.