orange juice

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!

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Brown Sugar Basting Glaze – Turkey

I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.

Ingredients:

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  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest

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How:

In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.

We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly

Related

Buttermilk Turkey (stevesacooking.com)

Maple Syrup and Bacon Turkey (stevesacooking.com)

Make Ahead Gravy (stevesacooking.com)

Carrot Orange Juice Chicken Noodle Soup
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Carrot Orange Juice Chicken Noodle Soup

We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.

The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ teaspoons curry powder

4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.

1 14 ½ ounce can reduced-sodium chicken broth

½ teaspoon salt (I left out the Salt)

1 cup carrots, diagonally sliced

1 cup sliced celery

2 cups dried medium noodles (2 cups) –

1 cup sugar snap peas, trimmed (I used regular frozen peas)

2 tablespoons fresh cilantro leaves

¼ – ½ teaspoon crushed red pepper

2 cups shredded cooked chicken

Ingredients

How:

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring to boil and simmer

2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.

Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.

 

Momma Bowl

Momma Bowl

Papa bowl

Papa bowl

 

 

 

 

What are the Health Benefits of Drinking Carrot Juice?

From WiseGeek.com

English: Glass of juice and carrots Français :...

 

Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.

 

Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.

 

Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.

 

Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.

 

Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.

 

Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.

 

The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.