Ginger Orange Chicken

I haven't made this one yet, but I have tasted it and I had to ask for the recipe.

2 lbs        Chicken

2 Tbsp.    Grated fresh ginger

1              Orange: squeezed juice

3 Tbsp    vegetable oil

1/4 cup    mustard

2/3 Cup   honey

1/3 Cup   soy sauce

Preheat oven to 400F

Place chickens into backing dish

Combine ginger, orange juice, vegetable oil, mustard, honey and soy sauce in small bowl. Mix well. Pour over chicken

Bake 50min or until brown   

Serve over rice

Chicken Veggie Casserole

I've really been enjoying my cookbook called Taste of Home's Budget Suppers lately. It is full of easy and inexpensive recipes. I tried this new recipe yesterday.

1 can cream of chicken soup
1/2 cup milk
1/4 tsp thyme (or summer savory or basil)
1/4 tsp salt
1/4 tsp pepper
2 cups cooked Chicken or Turkey (I always have some on hand in the freezer, just thaw before)
1 can corn (or 1 cup from frozen)
2 cups green beans (can or frozen)
2 cups potatoes, chopped and cooked
*optional* 1 package stove top dressing

Mix the soup, milk and spices in a large bowl.
Add in the chicken and vegetables.
Pour the mixture into a greased baking dish.
Prepare the stove top dressing as directed on the box and add to the top of the dish.
Bake uncovered until heated through (about 20 minutes) at 400.

Easy Chicken Pot Pie

This recipe was given to me at our wedding shower 6 years ago and I only gave it a try 2 weeks ago. It was a huge hit and Phil immediately asked me to put this dish in our regular rotation of meals. Now that was a first! The original recipe asked for some Fried Onion Rings on top but I tweaked the recipe by making biscuits instead. And next time, I am going to double this recipe (but not the biscuits) to have more substance and more left overs :)

2 Cups Chopped cooked chicken

2 carrots sliced

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup chopped mushrooms

1/2 cup chopped onion

1 chicken bouillon cube (mix it in water)

1 Tbsp butter

1 Tbsp flour

salt & pepper

Nutmeg

1/4 cup milk

Cook carrots in chicken stock, add frozen peas and corn

Drain vegetables and keep stock for sauce

Sautee onions and mushrooms in butter

Add flour and whisk in the stock til smooth

Add salt and pepper to taste and a dash of nutmeg + 1/4 cup of milk

Place the chicken and vegetables in a casserole dish and pour the sauce on top

Bake at 350* for 20 minutes.

Take out of oven and add biscuit dough to the top and bake for another 20 minutes at 400* or until biscuits are golden on top.

During the 1st 20 minutes that the casserole was in the oven I had time to make my biscuit dough and then add it to the dish.

Chicken fried Rice

Taken from the back of a rice bag.

10 portions

3 eggs beaten

Vegetable oil

3 cups diced cooked chicken

6 cups of cooked rice

Frozen carrots and peas

1-2 green onion

Soy sauce to taste ( ¼ cup?)

Put a bit of vegetable oil in heated frying pan, and scramble eggs. Put aside cooked eggs.

Put vegetable oil in pan, heat chicken in frying pan and add rice, onion and vegetables. Add cooked eggs and soy sauce once heated through and coat all over.