We had a great Halloween night, the weather was warm and the girls got a *ton* of loot!!
It's Giveaway Day!!
16 years ago
Wednesday, October 31, 2007
Tuesday, October 30, 2007
Saturday, October 20, 2007
Cook This!!
A friend shared this recipe with me and we tried it tonight - it was delicious!! I highly recommend it!! The only difference I did (which she did recommend!) was add a dash of soya sauce to the orange sauce at the end.
You won't be dissappointed!
Too Busy To Cook?
Jeanne Silvestri, Coral Springs FL
4 boneless chicken breast halves with skin
All purpose flour 2 tablespoons
(1/4 stick) butter
1 tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 tablespoons brown sugar
1 teaspoon dry mustard
2 cups orange juice
2 teaspoons grated orange peel
3/4 cup thinly sliced green onions
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
Epicurious.com © CondéNet, Inc. All rights reserved.
You won't be dissappointed!
Too Busy To Cook?
Jeanne Silvestri, Coral Springs FL
4 boneless chicken breast halves with skin
All purpose flour 2 tablespoons
(1/4 stick) butter
1 tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 tablespoons brown sugar
1 teaspoon dry mustard
2 cups orange juice
2 teaspoons grated orange peel
3/4 cup thinly sliced green onions
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
Epicurious.com © CondéNet, Inc. All rights reserved.
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