Orange Chicken

What you will need...

 2 bags white rice, 2 boneless chicken breasts,
1tbs orange zest, 2 tbs OJ, about 2 1/2 tbs soy sauce,
1/4 tsp crushed red pepper,1/4 tsp cayenne pepper,
3/4 C brown sugar, 1/2 tsp ground ginger

1tbs rice vinegar, 1 1/2 C chicken broth, 2 tsp minced garlic,

and about a tbs of lemon juice.

 Heat chicken broth, OJ, soy sauce, ginger, vinegar, garlic and orange zest.

 Cut chicken into small cubes.

 Add brown sugar, and both red peppers.

 Heat about 1/2 C of oil .. (canola, vegetable or olive oil works fine).
I also like to add a tbs of butter, but optional.

 Beat 1 egg and add chicken.

Toss chicken in flour or a light breading.

 Add to hot oil. Continue cooking on med-high.

Brown on both sides until cooked through.

Place on paper towels to get off excess oil.

 Mix about 3 tbs of cornstarch with VERY cold water.

Also, this is probably a good time to start boiling the water

for the rice.

 Add mixture to pan, stirring frequently over med-high heat.

When sauce thickens, add chicken and cook on low heat 

for about 10-15 minutes. 

Add to the white rice.... and ENJOY.

Chicken Marsala

Tomato Cream Sauce with Pesto and Orecchiette Pasta

What you will need...

 Melt 4 tbs of butter in pan. Add 1 cup of milk, and 1/2 cup of grated cheese.

Cook on med-high until well blended.

Add 1/2 cup of tomato sauce.

Let simmer for about 10-15 minutes.

Add 1/4 cup of Vodka if you have it available.

(If you add vodka, let simmer an additional 

10 minutes to evaporate the alcohol.)

Add freshly ground pepper and a dash of salt.
Add a few red pepper flakes if you like it spicey.

 Basil Leaves.

 Chop 1 clove of garlic.

De-stem about 10 basil leaves.

Add Basil, chopped garlic and about 2 tbs of olive oil 

to a food processor or blender.

 Pesto Sauce.

 Add about 2-3 tbs of the pesto to the sauce.

 Add mushrooms and simmer for another 10 minutes.

 Add Shrimp.

Cook 1/2 lb Orcchiette Pasta.

Drain Pasta, and mix everything together.

 Top with sliced basil and serve.

Shrimp and Roasted Butternut Risotto

What you will need. . .

Cut squash into small pieces and roast for 30 mins

 (or until soft) @ 375 degrees.

1 Cup White Wine and Sauteed onions in 4tbs Butter.

Add 1lb Arborio Rice.

Cook on Med-High or until steadily simmering.

4-5 Cups Chicken Broth

Stir constantly, adding 1 Cup of Broth at a time.

Should cook for approx 30-40 mins, or until rice is tender.

In the last few minutes, add 1/4 C grated cheese.

Add Cooked Shrimp and Squash.

Also add about two chopped basil leaves.

Then Serve. 

Roast Beef Tip Round

Pre-heat oven to 300 degrees.

Season roast with garlic, salt, pepper, and any other desired spices. 

Heat a few tbs of butter or crisco on med-high.

Sear on both sides til' it's nice and brown.

 Add Carrots, celery, onion and chopped garlic to roasting pan.

Any other veggies you like too!

 Add about 2 Cups Beef Broth, and 3/4 C red wine.

 Cook for about 2 hours depending on how you like the meat cooked. 

Medium cooked beef should be about 160 degrees in center.

 Let sit for about 10-15 Mins.

 Slice relatively thin. . . and E N J O Y! !

Pepperoni Crescent Rolls

Pre-heat oven to 375. 

This should be self-explanatory ...

 Bake for 10-12 mins.