Orange Peel Shrimp (or chicken)

This was both easy and delicious. I had orange peel shrimp at PF Changs the other night and then came home talking about it. So I was surprised when the bottle of Yoshida's marinade sauce had a recipe for orange peel chicken. I followed it and it was perfect!


Prepare the orange peel marinade.
1 cup of freshly squeezed orange juice
the zest of one orange
1 cup of yoshida's marinade sauce

I did double this so that I would have it for both the chicken and the shrimp.

I marinated 4 raw chicken breasts in this for about a half an hour and then baked it at 350 for 30 minutes. I sliced the chicken into strips.

In a saucepan, I sauteed a bunch of frozen vegetables (from the costco stir fry bag) in just the Yoshida sauce. Once they were cooked I added the shrimp (which was already cooked and soaking in the orange marinade) to the pan to just warm it up.


Then I served it all over rice.

Week 6 - Chicken and Noodles

So here is what I wanted to make off Pioneerwomancooks.com that required the homemade noodles. It was delicous. I highly recommend it.

Here is her recipe and if you follow the link you can see all her pictures.

Prep Time: 10 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 6
Ingredients
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Preparation Instructions
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Here is what I did different. I added 1 tsp of onion powder and 4 tsp of chicken boullion. And it took me two bowls of flour to get it thick enough.

Apples

We got this idea from a suggestion my Aunt Kellie left on facebook. We used a melon baller to make little mini apple balls and then dipped those in chocolate, caramel and sprinkles. They were just the right size for the kids -- and you really don't waste much apple!

For dinner we had Chicken salad.
1 can chicken breast
1 TBS mayo
1/2 a large apple
2 ribs of celery

We served it over a bed of lettuce and on english muffins. It was delicious.