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 Orange Chicken Ingredients: 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks 2 Tbs vegetable oil, for frying cooked rice or cooked lo mein noodles, optional - to serve with chicken. toasted sesame seeds & sliced green onions for garnish, optional Marinade: 1/4 cup soy sauce 1/4 cup cornstarch 2 Tbs orange juice Orange Sauce: 1 Tbs vegetable oil 3/4 cup orange juice zest of half the orange, optional 2 Tbs barbecue sauce 1 Tbs honey sriracha or red hot chili oil, optional Directions: Mix together soy sauce, cornstarch and orange juice. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes. Do not over-marinate. While chicken is marinating, prepare the orange sauce. Mix together oil, orange juice, orange zest, barbecue sauce and honey. Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through. Add the orange sauce to the chicken and cook for 4-6 minutes, stirring constantly until the sauce has thickened. Top with sesame seeds and sliced green onions, if desired. Serve over rice or noodles. Note: You can add in Sriracha or Red Hot Chili oil at any time in the cooking process, perfarably when adding sauce to chicken in skillet - or serve sriracha or red hot chili oil on the side at the table so people can add their own amount of heat. Serving size: 4 Recipe Adapted from: The Gunny Sack Photos by: Diane Baker for Canning and Cooking at Home
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 Small batch jams yield greater results - try my Strawberry-Honey Jam. It's a favorite of ours and such a great treat. We love this not only topping toast but, I use as a filling to layered cakes, thumbprint cookie filling, swirl into your morning smoothie or oatmeal... even topping off cottage cheese. Enjoy! Diane Diane's Strawberry-Honey Jam Ingredients: 4 Cups cleaned and stemmed strawberries Juice of half a lemon, about 2 Tbs Lemon zest from one lemon 1/2 pkg. powdered fruit pectin (pink box low sugar surejel) 1 1/2 Cups honey 1 3/4 Cups sugar 2 tsp vanilla bean paste, divided (or 2-3 vanilla beans, scraped) Directions: Combine cleaned, cored strawberries and 1/2 cup of the sugar in non-reactive container and let sit covered & refrigerated overnight. The next day, place berries with juices & sugar that are in bowl into deep stockpot and add lemon zest, juice and 1/2 the vanilla bean paste. Cook over medium heat so berries have time to cook down. Mash berries down and mix *sugar and honey into fruit. (*save 1/4 cup of sugar to mix with pectin to prevent lumps of pectin in jam) Bring to a medium boil, skim off any foam. Stir in *sugar/pectin mixture and bring to a full rolling boil until mixture has thickened (skim off any foam again if needed). When ready, jam will feel thick and sticky when stirred. The color will become a deep red, Stir in other 1/2 of vanilla bean paste. Ladle into hot, sterile half-pint jars, leaving 1/4 inch of head space. Process in a hot water bath for 10 minutes or according to local regulations. Makes 4-5 half-pints. Recipe & Photos by: Diane Baker for Canning and Cooking at Home   Traditional Stuffed Sweet Bell Peppers Ingredients: 4 large bell peppers (green, red, orange or yellow) 1 pound ground beef 1/2 cup chopped onion 1 can/pint tomato sauce, divided 1 1/2 cups cooked rice 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried parsley 1/4 teaspoon pepper 2 Tbs tomato paste concentrate, optional 1 cup shredded Cheese, optional Directions: Wash and cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Return to heat, Stir in 1 1/2 cups tomato sauce, tomato paste concentrate, rice, salt, garlic powder, parsley and pepper and heat through. Spoon into peppers. Place in an ungreased shallow 2-qt.or 8x8 baking dish. Drizzle tops of peppers with remaining tomato sauce. Sprinkle shredded cheese over tops of peppers (optional and use your choice of cheese, we like Romano, Parmesan or Mozzarella) Cover and bake at 350° for 25-30 minutes or until peppers are tender and cheese is melted. Yield: 4 servings Recipe adapted from: Taste of Home Photos by: Diane Baker for Canning and Cooking at Home Easy Tomatillo Lime Salsa
*guest post Ingredients: 8 Tomatillos, blanch to remove skin if desired, but not necessary 1 - 2 Jalapenos 1/4 cup Vinegar 1/3 cup Lime Juice 1 - 2 Tbsp Honey or Sugar, to taste 1/4 - 1/2 tsp salt, to taste Directions: Remove husk and core from tomatillos, and inside from jalapenos. Cut tomatillos into wedges and dice jalapenos. Add to medium saucepan with vinegar and lime juice. Boil about 10 minutes, until vegetables are tender. Grind with stick blender, or cool enough for blender, blend to smooth consistency. Simmer about 15 minutes, until desired consistency is reached. Add chosen sweetener and salt, to taste. Serve with tortilla chips. Also makes a great citrusy topping for enchiladas, tacos, chicken, beef or pork dishes Recipe & Photos from: JD Provence for Canning and Cooking at Home Egg Roll Stir Fry
Ingredients: 1 lbs. of ground beef, pork, or chicken 1 small head of cabbage 3 medium carrots 1/2 onion chopped finely 3 garlic cloves, minced 2 tsp of freshly grated ginger 1/2 tsp garlic powder 3 Tbs canola or vegetable oil 4 Tbs low sodium soy sauce 2 Tbs rice wine vinegar 1/2 tsp fresh ground pepper salt to taste dash of toasted sesame oil Directions: Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Drain meet, if needed. (You will need a skillet large.) While meat and onions are cooking cut cabbage into thin shreds; set aside. (Cut in half lengthwise with a serrated knife, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.) Cut the carrots with a vegetable peeler or mandolin into shaved/thin slices; set aside. Combine the: minced garlic, ginger, garlic powder, oil/s, soy, vinegar and pepper in a small bowl and stir to combine; set aside. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender. Recipe makes approximately 4-6 servings Recipe Adapted from: Once a Mom Always a Cook |
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