Main Course

Quick Orange Flavored Chicken
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Quick Orange Flavored Chicken

I’m a huge fan of the orange-flavored chicken at Trader Joe’s—it’s my go-to bachelor night meal when Lyn is out having dinner with the girls. The other day, I saw it in the store but passed it up, forgetting about her night out. So, I decided to check out a few recipes online and give it a shot myself. I have to say, it turned out pretty darn good!

Ingredients  

  • 1/2 lb skinless boneless chicken thighs
  • ¼ cup cornstarch or sub with potato starch
  • ⅓ cup vegetable oil or any neutral tasting oil (if you’re Air Frying, sub with 2 tablespoon of oil)

Orange Chicken Sauce:

Note: I have to say when it comes to sauces etc. I usually go with full recipe amounts figure more sauce is better. This was the case since I only had 2 chicken thighs

  • 1 cup freshly squeezed orange juice pulp strained (about 4-5 medium sized oranges)
  • 2 tablespoon rice vinegar
  • ¼ cup + 2 tbsp brown sugar
  • 2 tablespoon Coconut Secret Coconut Aminos (a lower sodium soy sauce substitution)
  • 1 cloves garlic minced
  • ¼ teaspoon ginger powder or sub with freshly grated ginger
  • 1 tablespoon cornstarch or sub with potato starch
  • ½ tsp red chili flakes optional if you prefer it spicy

Optional Garnish

  • ½ green onion finely chopped
  • 1/4 large chopped green or red bell pepper
  • 1 tbsp orange zest grated
  • 1 tsp sesame seeds toasted
  • Hand full of peanuts

Instructions 

  • In a small bowl, combine sauce ingredients. Mix well and set aside.
  • Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.
  • Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs. I let sit uncovered in frig for about 4 hours
  • Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 4-6 minutes on each side and let them sit avoid stir-frying them. Flip chicken over and cook on the other side until golden brown. 
  • Remove and transfer fried chicken onto a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.
  • In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
  • Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions, peanuts, whatever.
  • Serve with rice now you know why I like extra sauce!

Lemon Pasta
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Lemon Pasta

I was looking for something quick and easy but different so I found this at Love and Lemon. I also borrowed their pictures.

This lemon pasta recipe is my take on Italian pasta al limone. It’s buttery, garlicky, and bright with citrus, and best of all, it’s super easy to make. You can whip it up in 20 minutes using under 10 ingredients. Even though this lemon pasta feels elegant, it’s a perfect weeknight dinner.

While many lemon pasta sauces call for heavy cream, I skip it here. Instead, butter, Parmesan, and starchy pasta cooking water create the pasta’s silky sauce. These simple ingredients let the fresh lemon flavor shine through.

Lemon Pasta Ingredients

Here’s what you’ll need to make this lemon pasta recipe:

  • Pasta, of course! Spaghetti is my top pick. Another long pasta like linguine would work too.
  • Butter – It creates the sauce’s rich base. I call for extra-virgin olive oil in most of my recipes, but I actually prefer the butter here. It gives the sauce body and helps it coat the pasta.
  • Garlic – It adds savory flavor.
  • Parmesan cheese – It thickens the sauce and adds salty, umami flavor. Freshly grated pecorino is a great sub if you don’t have Parmesan on hand.
  • Lemon zest and juice – The star ingredients! The zest infuses the sauce with bright, citrusy flavor. The juice adds a tangy kick.
  • Fresh herbs – I love to garnish this dish with parsley or basil for a fresh, aromatic finishing touch.
  • And salt and pepper – To make all the flavors pop!

How to Make Lemon Pasta

This lemon spaghetti recipe is super simple to make! Here’s how it goes:

First, cook the pasta. Bring a large pot of salted water to a boil, and cook the pasta until al dente. In the final few minutes of cooking, reserve 1 cup of the starchy pasta water.

Next, make the sauce. A few minutes before the pasta is ready, heat the butter in a large skillet over medium heat until it foams. Reduce the heat to low and add the lemon zest and minced garlic. Cook until fragrant, 1 to 2 minutes. Stir frequently to prevent the garlic from burning!

Use tongs to transfer the cooked pasta from the pot to the skillet with the butter mixture. Add 1/2 cup of the pasta water, and toss until a light sauce coats the pasta. Then, add half the cheese and toss again. Finally, add the lemon juice and remaining cheese and toss until the sauce is smooth.

  • Tip: If the lemon sauce gets too thick or starts to clump, add more pasta water as needed to loosen it.

Season to taste with salt, pepper, and more lemon juice. Garnish with more lemon zest and fresh basil or parsley, and serve!

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Sesame Ground Chicken

I had a pound of ground chicken from Butcher Box wondering what to do for supper tonight. I found a great quick recipe which we will do again. I might add some green beans or frozen/fresh peas next time.

I only had a pound so the recipe below is half of their 2 pound published recipe.

https://www.mantitlement.com/sesame-ground-chicken/

Ingredients

  • 1/2 teaspoon olive oil
  • 1/4 cup diced onion
  • 1 tablespoons chopped garlic
  • 1 pounds ground chicken breast
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1/2 tablespoon chili garlic sauce
  • 1/4 cup soy sauce
  • 2 tablespoons + 2 teaspoons brown sugar
  • 1-2 tablespoons toasted sesame oil to taste
  • 2 tablespoons + 2 teaspoons chicken broth
  • 1 tablespoon cornstarch mixed in with sauce before adding to pan
  • Chopped scallions and sesame seeds for garnish ( they used black seasme I ony had white which I toasted)

Instructions

  1. Add the olive oil to a skillet over medium heat. Cook the onion for 3-4 minutes until softened, then add the garlic and cook a minute longer.
  2. Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Drain any drippings from the skillet. Season the chicken with salt and pepper.
  3. Mix the chili garlic sauce, soy sauce, brown sugar, sesame oil and chicken broth together in a bowl. Pour over the ground chicken and stir to combine. Bring to a simmer while stirring. Simmer the chicken until the sauce is thickened, taste for seasonings and serve with scallions and sesame seeds.

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We went apple picking the other day with Sofie the other day and Lyn made a pie. Also got some Asian pears so good!

Pan-fried Chicken Cutlets
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Pan-fried Chicken Cutlets

I forget who but someone had chicken cutlets on sale so I bought a bundh and made some pan-fried chicken cutlets. these always remind me of my mother-in-law Rose who taught me a lot about Italian cooking. So I made a mound of these and froze another quick meal with some many options

TIP – I recently learned a trick when making cutlets. they are shaped like a triangle cut along these lines and then pound

Cutting a chicken breast in half crosswise

1. Halve the breast crosswise.Slicing the thicker half in half horizontally

2. Split the thick side horizontally.Pounding cutlets

3. Cover the cutlets with plastic wrap and gently pound until they’re all the same thickness.

Butternut Squash Alert!
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Butternut Squash Alert!

Finally the price has come down to 99 cents per lbs. and that is my signal to start making some of my favorite fall delights. I even saw it for 79 cents at Market Basket the other day. Anyway I made some Butternut and Apple Soup which takes a little effort but well worth it. This is one of those soups you take a taste and you say mmmm at least we did.

Also made some Black Bean and Butternut Squash Burritos which are great to freeze for a quick veggie meal

blackbean and butternutaquash buritto12


I had ordered a chuck roast from butcher box wo make something Lyn had found but it called for to many recipes so I just made a delicious pot roast. here is is.

Slight adaption of Art Smith’s recipe Simple Sunday Dinner

Ingredients

4 TBS olive oil

3-4 pound boneless beef pot roast (salt and pepper for seasoning meat)

1 large onion, coarsely chopped

1 large leek, white part only, coarsely chopped

3 medium carrots, cut in 1 inch pieces

3 celery ribs, cut into 1 inch pieces

2 cloves garlic, minced

1 cup hearty dry red wine

2 TBS tomato paste

3 cups beef broth

4 sprigs fresh thyme or ½ tsp dried

2 bay leaves

3 TBS unsalted butter

3 TBS flour

1 lbs small potatoes or I used cubed butternut squash

Cooking Directions

1. Position a rack in the center of the oven and preheat to 325F.

2. Heat 2 tablespoons of the oil in a Dutch oven over medium high heat. Season the beef with salt and pepper to taste. Cook in the pot, turning on all sides, until browned. Transfer to plate.

3. Add remaining olive oil to the pot and heat. Add the onion, carrots and celery and cook, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and tomato paste. Cook until reduced in half, about 3 minutes. Return the meat to the pot and add the broth. Bring to a boil. Add thyme and rosemary. I would add flipping the roast at this time.

4. Cover and bake until the meat is fork tender about 2 – 2 1/2 hours. Add squash, cover and cook about 30 minutes longer until fork tender

5. Transfer the meat to a deep platter, then use slotted spoon to remove the vegetables and place on platter.

6. Mix the flour and butter in a small bowl to form a paste. Add to a saucepan and gradually whisk in 1 cup of the cooking liquid in. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Season to taste with salt and pepper.

7. Carve the meat and served with the vegetable, with the gravy passed on the side.

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Italian Seasoning

This is quick and easy and I usually just have a jar in pantry

▢1 tablespoon dried basil
▢1 tablespoon dried thyme
▢1 tablespoon dried rosemary
▢1 tablespoon dried marjoram
▢1 tablespoon dried parsley
▢2 tablespoons dried oregano
▢1 teaspoon red pepper flakes, optional
▢1 teaspoon garlic powder, optional

Here’s the Secret to Juicy, Perfectly Cooked Chicken
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Here’s the Secret to Juicy, Perfectly Cooked Chicken

Secret to Juicy, Perfectly Cooked Chicken from Food and Wine mag

I thought everyone could use a reminder or hint, could be may age showing but I’m constantly looking this up, only to say Geesh I knew that.

Nailing a perfectly cooked, juicy chicken breast can often feel like a fluke and a reason to celebrate. However, achieving chef-level chicken every time is easier than you think and it all comes down to temperatures. A meat thermometer is your best friend when it comes to cooking chicken. An accurate measure of the internal temperature of the meat is the only surefire way to judge doneness. 

The USDA recommends cooking chicken to a minimum internal temperature of 165°F. However, a single target temperature doesn’t reign supreme — white meat and dark meat should actually be cooked to different temperatures. Plus, home cooks often don’t take into account carryover cooking, which is likely the culprit of many dry chicken breasts. Here’s how to cook juicy chicken every time. 

What is carryover cooking?

Carryover cooking takes place when a meat is resting before cutting or serving it. In addition to allowing the juices time to redistribute, resting the meat also plays a part in doneness. Even though the meat has been removed from the heat source, the internal temperature continues to climb. This occurs because as the exterior of the meat cools, it releases heat in two directions — both externally and internally. As heat is released internally, the center of the meat gets warmer. It’s important to take carryover cooking into account since it can cause 5 to 10 degree increase in temperature which could be the difference between juicy and dry chicken. 

Our 50 Best Chicken Recipes

What temperature should white meat chicken be cooked to?

Cook lean white meat, such as breasts and wings, to an internal temperature of 155°F. Let the meat rest for 5 to 10 minutes to allow carryover cooking to bring the internal temperature to 165°F. While bone-in chicken takes longer to cook than boneless chicken, it’s more forgiving and less likely to dry out if you accidentally overcook it by a few degrees. 

The Chicken Recipe That Changed My Life

What temperature should dark meat chicken be cooked to?

Dark meat, such as legs and thighs, contains more connective tissue and fat than white meat and can withstand, actually benefit from, cooking to a higher internal temperature. Connective tissue starts to break down around 150°F and continues to soften and melt as long as the temperature stays above this point. While it’s completely safe to eat dark meat chicken that’s been cooked to 165°F, the meat is actually more tender and juicy if it’s cooked to 170°F and allowed to rise to 180°F with carryover cooking. 

What temperature should a whole chicken be cooked to?

Cooking a whole chicken, whether on the grill or in the oven, can be a little more tricky because it contains both white and dark meat. Position the chicken with the legs pointed towards the hottest part of the grill or the back of the oven. Cook the chicken until a meat thermometer inserted in the thickest part of the thigh registers 155°F. Thighs typically take the longest to come up to temperature, so by this time, the breast will be above 160°F. Let the chicken rest for about 10 minutes and carryover cooking will bring the thigh temperature to 165°F. Cooking a whole chicken requires compromise — in order for the dark meat to be cooked through, the white meat will have to cook a little longer than necessary.

How to use a meat thermometer?

When measuring the internal temperature of chicken, insert an instant read meat thermometer into the thickest portion of meat. Be sure the thermometer probe is not touching a bone which can cause an inaccurate reading.

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Julia Turshen’s Sticky Chicken Recipe Is Way Better Than Takeout

Lyn gave me this to make and I’ll never pass up a stir fry recipe it was good.

Ingredients

  • 2 Tbsp water
  • 1 tsp cornstarch
  • ¼ cup ketchup
  • 3 Tbsp honey
  • 3 Tbsp soy sauce
  • 1 Tbsp chili garlic sauce (such as sambal oelek) or your favorite hot sauce (optional)
  • 4 cloves garlic, minced
  • 2 Tbsp canola oil, plus more as needed
  • 1½ lb skinless boneless chicken breasts or thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a small bowl, stir water and cornstarch until well combined. Stir in ketchup, honey, soy sauce, chili garlic sauce (if using) and garlic.
  2. In a large nonstick skillet over medium-high, heat oil. Add half of chicken; season generously with salt and pepper. Cook 5 minutes, stirring occasionally, or until browned all over; transfer to a plate. If needed, add another tablespoon oil to pan. Cook remaining chicken, salt and pepper. Return first batch chicken to pan along with sauce. Bring to a boil. Reduce heat to low; simmer 5 minutes or until sauce is thick and coats chicken, stirring occasionally

My Suggestions: Add peanuts or cashews, maybe pineapple chunks

You might like my Quick Sort of BBQ Chicken thighs recipe

Smoked Spatchcock Chicken
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Smoked Spatchcock Chicken

We were at Market Basket and they had Spatchcock chicken on sale so I thought that for father’s day I’d try gas grill smoke. Then we went to whole foods across the street for our berry fix only to find something unusual, the chicken was 50 cents cheaper at whole foods.

Oh well a few less cherries and I made up the difference.

Anyway I marinated the chicken in buttermilk for about 3 hours. I usually have the powered form in frig. I also prefer longer buttermilk timing but whatever. If you’ve never tried the butter milk on chicken I strongly recommend.

Dried with paper towel, rubbed some olive oil and then a dry rub , extra salt and pepper.

I prepared cherry wood chips in a tin foil pouch with a few holes punched in, placed on one side of grill on top on I think they are called flavor enhancers and replace the grill. on the other side i put a foil tray with water in it, turned on the grill high on chips and medium to heat up the water on the other side. after a few minutes I turned the water side off the middle to low and kept the chips on high.

The temp stayed around 275 the smoked started billowing out and when that dissipated I slathered the chicken with some BBQ sauce. all in all it took a few hours until the temps where around right 165ish for breast and 180 for thigh. I let it sit in cutting board for a while before cutting up. I crisped up the chicken wings and Sofie, Gail and Mike came over with ribs so we heated those up. Lyn made an Orzo salad I made some corn.

Oh, It was Sofie approved

Sofie Approved

Father's day treat