Orange Chicken

 3 chicken breasts, cut into 1” cubes

1/3 c cornstarch

1/3 c flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp pepper

3 eggs

1 1/2 c orange juice

1/2 c sugar

1/4 c soy sauce

1/4 c rice vinegar

1/2 tsp red pepper flakes

1 tsp grated fresh ginger

3-4 garlic cloves

orange zest

• To make orange sauce:
• In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
• In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
• To make chicken:
• Place flour and cornstarch, garlic and onion powders, and black pepper in a shallow dish or pie plate. Add a pinch of salt. Whisk in eggs. 
• Dip chicken pieces in egg and flour mixture.
• Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
• Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
• Toss chicken with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.

Ekho’s Fruity Pebble Cookies

Ingredients

• ▢ 
• ▢ 3/4 cup butter soft

• ▢ 1/2 cup sugar
• ▢ 1/2 cup brown sugar
• 2 eggs
• 1 T vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• ▢
  
  
• ▢ 1 1/2 cups Fruity Pebbles cereal
• 1 generous cup white chocolate chips (measure with your heart)

1. Cream butter and sugars, then add vanilla and eggs.

2. Add flour, baking soda, and salt, mix until consistent.

3. Add cereal and white chips.

4. Scoop into balls and drop onto greased cookie sheet.

4. Bake in preheated 350 oven for 9-11 minutes.

Apple Butter

 16 cups applesauce

4 cups sugar

1 cup vinegar

1 1/2 T cinnamon

Dash salt

1/4 tsp caramel flavoring (optional)

Banana cake frosting

 This turned out as a great whipped frosting when beat.

1c cream

1 c white sugar

1 1/4 c brown sugar

1T corn syrup

1/2 tsp cr tartar

Boil gently until 240 degrees. Take off heat, drop 2 T butter. Don’t stir. Cool to below 150. Add 1tsp vanilla. Beat on high til almost set. 

Beer Batter Onion Rings

 2 cups flour

2 tsp paprika

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

12 oz beer

2 large onions

Vegetable oil

Whisk together 1 1/2 c flour with spices. Stir in beer until well combined, then let batter rest at room temp for 10 minutes.

Cut onion into rings. Dredge in flour, then dip in batter.

Fry at 375 for 2-3 minutes. 

Red Beans and Rice

2 T olive oil
1 c. chopped onion
1/2 c. chopped celery
1/2 c. bell peppers
1 lb andouille sausage, diced into small pieces. (andouille is spicy, so if you prefer less heat, use smoked sausage)
1 T minced garlic
2 c. chicken stock
5 c. water
1 1/2 tsp creole or Cajun seasoning
1 tsp sea or kosher salt
pepper to taste
1 lb dried red beans (If making in soup pot or crockpot, soak beans overnight before using)


In large pot, heat olive oil. Sauté onions, celery, and peppers. Cook until tender and caramelized. Add in sausage, brown. Add in minced garlic and cook for a minute or so. Turn heat up, add chicken stock, water, and seasonings. Stir in red beans. Bring liquid to boil, then turn down to a simmer. Simmer 2-3 hours until beans are tender. Add salt and pepper to taste. Take beans and mash against side of pan. Smashing the beans will help make a gravy like consistency and thicken the dish. Not all the beans need to be mashed, just enough to thicken dish. Serve over white or brown plain rice.


To use instant pot, sauté ingredients on saute function in pot, just as you would stovetop. After adding all ingredients, including liquid and beans, cook on manual pressure for 35-40 minutes. Smash beans and serve.

German Chocolate Pie

1 unbaked pie crust.
1/2 c melted butter
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c flour
1/3 c. cocoa
1/2 c. semi-sweet chocolate chips
1/2 c chopped pecans


Topping
1 can sweetened condensed milk
3 egg yolks, lightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/2 c. flaked coconut
3/4 c. chopped pecans


Combine melted butter, sugar, and eggs until blended. Stir in flour and cocoa until smooth. Stir in chocolate chips and pecans. Pour into pie crust and bake at 350 for 25-30 minutes. Center should not jiggle. Cool completely. Meanwhile, make topping by stirring condensed milk, egg yolks, and butter in saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly. Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt. Cool before spreading over pie.