Orange Chicken (w/ GF option)

I have gone through no less than a handful of Orange Chicken recipes, all with decent results. Even posted one on here that I thought was definitely worth making from the Pioneer Woman, who has never steered me wrong. But alas, she has to move to the side on this one, and I have now deleted that version and am replacing it with this one. It is hands down the best one I have made, and much better than what I can get from a take-out Chinese restaurant.

From the base recipe (linked below), I only made two minor changes. One, as the La Choy Orange Ginger sauce already has red pepper flakes in it, I omitted the extra addition of them to the sauce, but that is purely a personal preference as my family tends to lean towards the less spicy dishes. I have made it with the extra red pepper flakes, and it is still excellent. Second, instead of the gluten free white rice flour, I use GF all-purpose flour (Trader Joe’s brand works awesome!). I have also made this with regular all-purpose flour and it is just as good. I serve this over simple Jasmine rice.

Enjoy!

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Orange Chicken

Ingredients

One pound of boneless skinless chicken breast, chopped into bite size pieces

½ cup cornstarch

½ cup all-purpose flour (or GF all-purpose flour)

2 eggs

Vegetable oil for deep frying

Orange Sauce-

1½ Cups of La Choy Orange Ginger sauce

1½ teaspoons of garlic powder

½ teaspoon sesame oil

1½ teaspoons San-J Teriyaki Sauce

Optional- sesame seeds and chopped green onions.

Instructions

Crack eggs in shallow dish or bowl and break yolks/lightly scramble. Mix together cornstarch and rice flour on a separate shallow dish.

Dip chicken pieces into egg let any excess drip off then dredge into the flour mixture and coat pieces of chicken. Heat oil for deep frying in wok or deep fryer to 375°F.

While oil is heating stir together orange sauce and garlic power in saucepan. Heat thoroughly then add sesame oil and stir together. Turn sauce to low.

Once oil is heated fry in batches about 3-4 minutes until a golden crisp and chicken is 165° internally.

Add chicken to orange sauce and stir together, coating the chicken in the sauce. Add chopped green onions and sesame seeds for garnish. Serve immediately.

The original recipe can be found at Rolling Out Dough here.

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Jalapeno and Green Apple Fried Rice

Have you ever been stuck in a rut when it comes to cooking, seldom branching out from what you know and like best? A few weeks before Easter I started planning our Easter dinner, and couldn’t get the old staples out of my head. Those staples are great for a number of reasons, but I wanted at least one new dish to be new.

Along comes a friend who recommends Jalapeno and Green Apple Fried Rice. First, I did a double take sure that I heard wrong. But lo and behold, I had not. Not having the confidence of a seasoned cook yet, there was no way I was serving that for Easter without trying it first. With two weeks to spare, I had plenty of time. Halfway there, I convinced my wife we needed to try it, no matter how out in left field it sounded. We did, and I baked a couple of simple chicken breasts to go along with it. For me, I turned it into a sort of rice bowl with the chicken cut-up on top, see below.

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It was REALLY, REALLY good. And as odd as the combination sounded, it really came together so nicely, balancing itself out perfectly. So, it was made again for Easter and all our guests really enjoyed it, albeit everyone had to ask what it was when they peered into the bowl. Ha! Give it a try, you won’t be disappointed. One of our eaters is on a gluten free diet, which this dish is perfect for.

This is the Easter version. I was running around like a madman trying to bring everything together, that I am surprised I even got a picture of it at all. Sorry it’s not pretty!

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Jalapeno and Green Apple Fried Rice

1 Granny Smith Apple, cored and thinly sliced

1 ½ – 2 Jalapeno pepper, veins and seeds removed, and diced

½ small red onion, diced

3/4 teaspoon fennel or anise

2 TBSP EVOO

1 glove, garlic

1 cup Jasmine Rice

2 cups hot water (more if needed)

Salt and Pepper

Directions:

Core granny smith apple, leaving skin on, and slice them;  Saute apples, pepper, onion all in evoo and add anise or fennel seed. Add jasmine rice and continue to saute on med low heat till rice is lightly toasted. Add hot water, bring to a boil for 10 minutes, reduce heat to low, tightly cover with seran wrap and lid and continue to cook on low for another 30-45 minutes. You may to add some water over rice at the end, depending on how tender and sticky you want the rice.  Salt and pepper to taste.

GF Breaded Pork Tenderloin Cutlets

Two things are amazing with this recipe. First, you will never have believed that you could make pork tenderloin cutlets as tender as these turn out. Second, you will swear there is no way they are gluten free. We have made these numerous times now, and they always turn out fantastic. I am not trying to figure out what other dishes I can make using this cooking technique. Next up, I believe I am going to do chicken cutlets. If you have a small family like mine, one pork tenderloin will provide for two iterations of this recipe. When I get it home from the store, I cut the tenderloin in two, then freeze half to make on another occasion.

If you do not have a Trader Joe’s close by and your grocery store doesn’t carry GF all-purpose flour, there are recipes online for how to make your own. I believe they are usually a mixture to include Rice Flour, tapioca flour, etc. On the GF breadcrumbs, I use Rice Chex cereal pulsed until fine in a food processor. I have used this alternative on these cutlets, chicken parmesan, and many other breaded dishes and I cannot tell the difference between this, and panko or other breadcrumbs.

Enjoy!

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Normally I serve these cutlets with mashed potatoes. Woops, must have forgotten the vegetable by accident! 🙂

The improvised raised bed in the Dutch Oven.

The improvised raised bed in the Dutch Oven, with water in the bottom.

After browned in oil, pre-baking.

After browned in oil, pre-baking.

Baking complete, ready to eat!

Baking complete, ready to eat!

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GF Breaded Pork Tenderloin Cutlets

Ingredients

2-3lb pork tenderloin

1/2 cup GF all-purpose flour (I use Trader Joe’s)

1 tsp kosher salt

1 tsp ground black pepper

1/2 tsp smoked paprika

1 cup GF Breadcrumbs (I use Rice Chex cereal pulsed in a food processor)

3 large eggs plus 3 tsp water

1/3 cup avocado or canola oil, divided into Tbl increments

Instructions

Preheat oven to 350F with the rack in the middle. Cut the tenderloin crosswise into 2″ rounds. Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4” thick).

Set up your station with 3 separate pie pans. In the first pie pan place the flour, salt, pepper and paprika and gently mix. In the middle pie pan add the eggs and water whisking to combine. In the last pie pan place the bread crumbs.

In a medium non-stick skillet over medium heat add 2 Tbl of oil. Once the oil starts to shimmer, dredge a cutlet in flour coating all sides. Next dip it in the egg flipping to get all sides wet. Gently lift up letting the excess egg drip off. Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.

Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown. Continue coating and cooking in batches until they are all pan-seared. You will need to add more oil as you cook.

Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it’s OK) take about 2-4’ of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1” above the bottom of the pan.

Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets. Take the pan-seared cutlets and place them on top of the foil. It’s okay to stack them if you made a lot. You just don’t want them to touch the water.

Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender. Bake for 40 minutes. Remove from the oven and gently remove.

Recipe slightly adapted from The Kitchen Whisperer.

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Chicken Chilaquiles

Chicken Chilaquiles! Don’t ask me how to pronounce it, as I have not the faintest idea! For someone who never had even a bite of Mexican food growing up, I sure have not come to love it! Love it in as it is on the menu at least 2-3 times a week, in some form or fashion. The latest attempt was not only the first time making this dish, it was a first time eating this dish. I had come to notice it more and more on Tex-Mex restaurant menu’s, and while I never ordered it, it definitely intrigued me. And I honestly, the only reason I didn’t order it was it looked so simple, I couldn’t justify spending money to have someone else make it for me.

At the end of the day, it was as easy as it looked, and just as tasty. If you have someone on a gluten free diet in your house, this dish is perfect for you. Many restaurants serve this as a brunch item, but I really cant picture this, especially paired with eggs. We enjoy this at dinner. My wife tops her plate of chilaquiles with sour cream and cut-up avocado.  Enjoy!

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Chicken Chilaquiles

Ingredients

1 28oz can whole tomatoes

1 jalapeno pepper, chopped

2 tablespoons chilies in adobo, chopped

1 cup chicken broth

1 teaspoon salt

1 tablespoon oil

1 small onion, finely chopped

2 cloves, garlic, chopped

2 chicken breasts, cooked and shredded

1/2 bag of tortilla chips

1 ½ cups cheddar cheese, shredded (option: switch half of cheddar with Monterey Jack)

Directions

Preheat oven to 350 degrees. In a large food processor or blender, add in tomatoes, jalapenos, chilies, broth, and salt. Pulse until it is smooth. Set-aside.

Heat oil in a large skillet. Cook onions until soft and translucent. Add garlic, and cook for 30 seconds. Add the tomato mixture and bring to a boil. Reduce heat, and simmer for 8-10 minutes. Add cooked chicken pieces and stir in evenly.

Using a 9×13” casserole dish, layer tortilla chips in the bottom until they are even, and fill up approximately half of the dish. Pour sauce evenly over the top. Sprinkle cheese over the sauce. Bake until the cheese is melted, approximately 5-8 minutes.

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