Homemade Orange Chicken

One method of turkey preparation we’ve never attempted is deep-fat frying the bird. The idea of gallons of boiling oil always seemed too dangerous for us to make such an attempt. In the same vein, we generally avoided indoor deep fat frying, not just for the safety concerns, but also for fear of lingering oil odors wafting through the house for days. Nevertheless, we found this recipe for orange chicken and our anticipation of a homemade version of this takeout delight helped us overcome our fears. We are definitely glad we did!

This wonderful dish comes from Gaby Dalkin at whatsgabycooking.com. The link to the recipe for the orange chicken is here. We served our chicken with quinoa.

Ingredients

For the chicken:

3 Tbsp cornstarch

3 egg whites

2½ lb boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry

For the sauce:

½ cup orange juice

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp rice wine vinegar

¼ tsp sesame oil

Kosher salt and crushed red pepper flakes

2 cloves garlic, finely chopped

1 tsp cornstarch

Vegetable oil for frying

Green onion for garnish (or chives)

Homemade Orange Chicken

Instructions

For the chicken:

In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minutes. Add the patted dry chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce:

Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

Whisk together the cornstarch and ¼ cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.

Heat about 2-3 inches of vegetable oil in a large heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350º F. In batches, carefully drop the chicken into the oil (I drop 1-2 pieces in at a time and move it around for a second before adding more pieces), flipping gently, until golden, 3 to 4 minutes. Be very careful not to overcrowd the pan. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.

Repeat the process with the remaining batches. Once all the batches have their initial fry, drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve with the green onion garnish.

Prep Time: 15 minutes

Total Time: 45 minutes

Serves 4.

Crockpot Turkey Breast

We know Thanksgiving is a distant memory, but we live in the state that produces the most turkeys in America. Turkey breast was on special at our local grocery, so we had to come up with an un-Thanksgiving turkey dinner. This recipe was just what we needed; now we will look forward to the next time turkey breast is on sale.

Thanks to Erin Clarke at wellplated.com for this weekday meal. The link is here. We added baby potatoes to our dish, and we used a half breast weighing about 2½ pounds.

Ingredients

1 boneless turkey breast, about 4-5 lb or 1 bone-in turkey breast, about 6 lb

1 Tbsp kosher salt

½ tsp ground black pepper

2 cloves garlic, minced

1 medium lemon

2 carrots, scrubbed and cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 red apple, cut into 8 wedges (no need to peel or core)

8 sprigs fresh thyme

1 cup dry white wine or chicken broth

3 Tbsp unsalted butter, melted

Crockpot Turkey Breast

Instructions

Pat the turkey breast dry. In a small bowl, place the salt, pepper, and garlic. Zest in the lemon, then stir to combine. Rub all over the outside of the turkey. Cut the zested lemon into 8 wedges and reserve. If time allows, refrigerate for at least 2 hours or overnight.

When ready to cook, remove the turkey from the refrigerator. Scatter the carrot, celery, apple, thyme sprigs, and lemon wedges in the bottom of a slow cooker.

Place the turkey breast on top of the vegetables. Carefully pour the wine (or broth) around but not on top of the turkey. Drizzle the top of the turkey with the salted butter.

Cover and cook the turkey breast on LOW for 4 to 6 hours, until the turkey registers 155º F on an instant-read thermometer (its temperature will rise as it rests); do not cook on HIGH or the turkey will be dry.

As soon as the turkey reaches temperature, remove it to a baking dish or parchment-lined rimmed baking sheet (do not let it stay in the slow cooker on the “keep warm” setting or it will be dry). Let rest for at least 15 minutes.

If you like, use the cooking liquid in the slow cooker to make turkey gravy.

To crisp the skin, position a rack in the center of the oven and turn the oven to broil. Broil the turkey on the center rack for about 4 minutes, until the skin looks golden and crisp. Do not walk away! Watch to make sure the skin doesn’t burn.

Transfer to a serving platter. Slice and enjoy immediately with gravy and all of your favorite sides.

Prep Time: 10 minutes

Total Time: 6 hours, 30 minutes

Serves 8.

Pancetta Pasta with Peas and Parmesan

Spring has arrived, and that means spring cuisine here. Here is a great kickoff to the season. If you don’t have pancetta, thick-cut bacon will do nicely. If you don’t have Aleppo pepper flakes, use sweet paprika and cayenne pepper in a ratio of 4:1. We also topped our version with a small amount of chopped mint as a finish. Whatever you do, don’t miss out on this dish!

Thanks to Suzy Karadsheh at themediterraneandish.com for this recipe. The link is here. We found cutting the spaghetti in two made blending the pasta with the other ingredients in the skillet much easier.

Pancetta Pasta with Peas and Parmesan

Ingredients

½ lb thin spaghetti or pasta of your choice

Salt

Extra virgin olive oil

4 oz cubed pancetta, cut into small bits

2 shallots, thinly sliced

2 cups peas, thawed if frozen

8 large garlic cloves, minced

Black pepper

2 tsp Aleppo pepper flakes, divided

2 cups packed chopped fresh parsley

1 lemon, zested and juiced

Grated parmesan cheese

Instructions

Cook the pasta to al dente in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later).

Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 teaspoons) for flavoring.

Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tablespoons olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 teaspoon Aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 minutes, or until peas are fully cooked through.

Now return cooked pancetta to skillet. Add cooked pasta and ¾ cup of the reserved pasta water. Add the remaining 1 teaspoon Aleppo pepper, lemon zest and lemon juice. Toss to combine.

Add grated parmesan cheese (you might start with 3 to 4 tablespoons and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.

Transfer pasta to serving bowls and enjoy.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves 4.

Halushki

A common recipe in Eastern Europe, halushki typically refers to a dish of sweet, buttery cabbage and onions tossed with dumplings or noodles. We liked this straightforward version, but we added our own flourish—two links of andouille sausage, while reducing the amount of bacon to twelve ounces.

Thanks to Laura Burger Pozdol at allrecipes.com for this recipe. The link is here. We recommend slicing the cabbage to provide bite-sized pieces, and reserving a half cup of the pasta water so you can add some to the mixture at the end if it seems too dry. Likewise, a tablespoon of butter at the end helps, too. Finally, a dash of herbes de Provence added a nice savory flavor.

Ingredients

1 lb bacon

1 onion, diced

1 (16 oz) package egg noodles

1 head cabbage, sliced

Salt and ground pepper

Halushki

Instructions

Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes, set bacon and onion aside, leaving drippings in the skillet.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves 6.

Easy and Quick Halushki

Grilled Salmon with Caesar Dressing Sauce

Grilled salmon is one of our favorites. It breaks up the usual dinner rotation, and the salmon is quick to prepare and grill. This recipe provides us with a great addition to the sauces/rubs we have to flavor the fish. We would likely double the amount of sauce for 6 salmon fillets, but there was plenty for 2-3 fillets. Similarly, we would recommend dividing the sauce before basting the salmon, so that you have sauce to put over the fillets at your table.

Thanks to Taryn Solie at hotpankitchen.com for this recipe. Here is the link. The recipe is designed for a wood-pellet grill, but can easily be adapted for charcoal or gas grills.

Ingredients

6 salmon fillets, 4-6 oz each

2 Tbsp butter

½ cup Caesar dressing

½ lemon, juiced

1 Tbsp white wine

1 large clove of garlic, pressed or minced

½ tsp salt

½ tsp fresh ground black pepper

5-10 drops hot sauce (such as Tabasco)

2 Tbsp fresh grated parmesan cheese

1-2 tsp chopped fresh herbs, basil or parsley

Grilled Salmon with Caesar Dressing Sauce

Instructions

Place the butter in a small saucepan over medium heat on the stove to melt it. Add in the remaining ingredients (except the salmon fillets) and stir to combine. Keep warm over low heat while grilling the salmon.

Heat the grill to 325º F. When it is hot, oil the grates using a pair of tongs and a paper towel with oil on it.

Place the fish flesh side down on the grill. Sear until you get nice grill marks on the flesh, only for a couple minutes.

Turn the fish over so that the skin side is on the grill. Brush the sauce onto the fish as soon as you turn it over, coating the flesh.

Cook the fish at 325º F until it reaches an internal temperature of 125-130º F, or until the flesh in the thickest part has just turned opaque.

Remove the salmon from the grill and let rest for 5 minutes. Use any extra sauce to sprinkle over the fish at serving.

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 6.

Za’atar Chicken

We’ve discussed za’atar spice blends in the past. We like the contrast of tang and nuttiness the blend provides. This recipe combines this scrumptious flavor profile with an easy-as-pie preparation. Thanks to Esther Erani at tasteofhome.com for the dish. The link is here. We served ours over basmati rice. This made a wonderful slow cooker weeknight meal!

Za’atar Chicken

Ingredients

¼ cup za’atar seasoning

¼ cup olive oil

3 tsp dried oregano

1 tsp salt

½ tsp ground cumin

½ tsp ground turmeric

3 lb bone-in chicken thighs

1 cup pimento-stuffed olives

½ cup dried apricots

½ cup pitted dried plums (prunes)

¼ cup[ water

Hot cooked basmati rice, optional

Instructions

In a large bowl, combine first six ingredients. Add chicken, toss to coat.

Arrange olives, apricots and plums in bottom of a 4- or 5-quart slow cooker. Add ¼ cup water; top with chicken. Cook, covered, on LOW until chicken is tender, 5-6 hours. If desired, serve with rice.

Prep Time: 20 minutes

Cooking Time: 5-6 hours

Serves 6.

Slow-Cooker Corned Beef and Cabbage

We both remember our mothers making corned beef when we were children. These were not good memories; what we both remembered was the unpleasant odor spreading into every corner of the house. Therefore, we approached any attempt at homemade corned beef with extreme trepidation. But it was St. Patrick’s Day, the family was coming over for dinner, and we wanted something material to the occasion. Turns out our fears were unwarranted; we knew we were OK two hours into the cooking when wonderful aromas began to waft through the kitchen. When we brought the results to the table there was universal. So good—and—there’s leftovers for corned beef hash!

Thanks to Food Network Kitchen at foodnetwork.com for this gem. The link is here. And, yes, this recipe does need to cook on the HIGH setting for 7-8 hours. Don’t omit the cabbage or horseradish sauce; they’re great, too!

Ingredients

4 lb lean raw corned beef brisket

3 Tbsp pickling spice (often included with the brisket)

1 medium rutabaga, halved and cut into wedges

1 lb large carrots, cut into 4-inch pieces

1¼ lb large fingerling potatoes

1 leek, white and light-green parts only, cut into 3-inch pieces

½ head Savoy cabbage, cut into wedges

⅓ cup horseradish, drained

⅓ cup creme fraiche or sour cream

Slow-Cooker Corned Beef and Cabbage

Instructions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraiche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1½ cups cooking liquid for corned beef hash.

Prep Time: 5 minutes

Total Time: 7 hours, 20 minutes

Serves 6.

Easy Chicken Fried Rice

Here is a fantastic homemade version of a takeout favorite: chicken fried rice. We grabbed on to this recipe because it saved us from a last-minute trip to the grocery store. We happened to have both sesame oil and tamari sauce on hand, but if your pantry and refrigerator are missing these items, there are easy substitutions. A frozen chicken, partially thawed in the microwave, was easy to cut into bite-sized pieces. We also added some blanched fresh broccoli florets. And a recipe for day-old rice is a godsend. We will be making this dish again soon!

Thanks again to Kirsten at iowagirleats.com for this recipe. The link is here. We served ours with egg rolls.

Ingredients

3 cups prepared long-grain rice

1 chicken breast, cut into bite-sized pieces

Salt and white pepper

1 cup frozen mixed vegetables

1 large clove garlic, pressed or minced

1 egg

3 tsp sesame or wok oil, divided

1½ Tbsp butter

3 to 4 tsp reduced-sodium tamari or soy sauce

Instructions

Whisk egg with 1 teaspoon oil in a small dish then set aside.

Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot skillet and stir fry until cooked through. Remove to a plate then set aside.

Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.

Add butter then, once melted, add cooked chicken and rice and then toss to combine. Drizzle in tamari, toss to combine, then serve.

Serves 4.

Fresh and Fruity Spring Salad

We found this recipe to be a perfect partner to burgers from the grill. Instead of dicing navel oranges, we used whole segments of mandarins. We also substituted diced shallots for the green onions. Not only was the salad great the day we made it, but the flavor and crunch was just as good the next day.

Thanks to Oppy in the March 2024 issue of Costco Connection for this dish.

Fresh and Fruity Spring Salad

Ingredients

For the salad:

1 large avocado, seeded, peeled and diced

1 red bell pepper, seeded and diced

½ large cucumber, diced

1 small navel orange, peeled and diced

1 apple, cored and diced

½ cup green onions, diced

For the dressing:

1 to 2 Tbsp rice wine vinegar

1 Tbsp olive oil

1 Tbsp ginger, minced

1 tsp lemon zest

⅓ cup cilantro, chopped

Salt and pepper, to taste

Instructions

In a medium bowl, combine avocado, bell pepper, cucumber, orange, apple and green onions.

Prepare the dressing in a small bowl, stir rice wine vinegar, olive oil, ginger, lemon zest, cilantro, and salt and pepper. Pour over salad ingredients. Gently stir to coat with dressing. Serve immediately or refrigerate until ready to serve.

Serves 2 to 4.

Stove Top Beef Stew

Our expectations for this stew were quite modest: dinner for a weeknight when we had run out of ideas for something special. Well, this recipe turned out to be something extra special! The unexpected part of this dish was the gravy: overflowing with umami.

Thanks to Kristen at iowagirleats.com for this delicious addition to our recipe repertoire. The link is here. Next time we plan to add more carrots than was called for below. We substituted small portobello mushrooms for the button variety. The original recipe calls for serving the stew over mashed potatoes; we served ours over rice.

Ingredients

1 Tbsp vegetable oil

1 tsp dried thyme

1 tsp dried rosemary, crushed

2 medium carrots, chopped small

2 ribs celery, chopped small

1 large shallot or small onion, chopped small

Salt and pepper

8 oz button mushrooms, thinly sliced

1½ lb stew meat, cut into bite-sized pieces (about 1-inch size)

Pinch of red pepper flakes, optional

3 Tbsp butter, softened

3 Tbsp all-purpose flour

32 oz beef broth

2 bay leaves

1 cup frozen peas

Instructions

Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then sauté for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and sauté until the vegetables are browned and tender, 10 minutes. Add mushrooms then sauté until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then sauté for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then sauté until meat is evenly browned, 8-10 minutes.

Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.

Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Serves 4 to 6.