Orange -Ginger Chicken

Ingredients

1. 2 lbs boneless, skinless chicken breasts (frozen OR thawed)
2. 1/3 cup orange marmalade
3. 3 tablespoons soy sauce
4. 3 tablespoons rice vinegar
5. 1/2 tablespoon honey
6. 3 tablespoons water, broth, or orange juice
7. 2 tablespoons chopped fresh ginger
8. 6 cloves garlic, minced
9. 3 teaspoons cornstartch

I tried this recipe on Sunday. It was really good. Absolutely no left overs. and the kids all wanted more. Could have been because it was fast sunday and they were really hungry, or It was just really yummy. i will be making this one again.

Original recipe comes from Our Best Bites.

 http://ourbestbites.com/2016/04/28172/

Instructions

1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.
5. Yields about 4 cups shredded chicken

Notes

1. Tip: If your chicken breasts are extra thick (more than about an inch or so) they might require a longer cooking time, or if they are thawed, simply cut them in half before putting them in pan.
2. Slowcooker instructions: place thawed chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don't overcook. While you are shredding chicken, turn slowcooker to high to bring to a simmer and finish thickening sauce.
3. 

Jambalaya

Everyone want this recipe from me so here it is:

2 Tbl. margarine
1 medium onion, diced
1 C green or red pepper, diced
2 cloves garlic, minced
1 (1 lb) Kielbasa sausage, cut into 1/4 in slices
1 C uncooked rice
2 C chicken broth
2 Tbl green pepper sauce (bottled, found by the hot sauces at the store)
1 (14.5 oz.) can diced tomatoes, drained

Melt margarine in a large skillet or Dutch oven over medium-high heat. Add onion, green/red pepper, garlic, and sausage slices and cook for 10-12 minutes, or until vegetable are tender, stirring often.

Stir in rice, chicken broth, green pepper sauce, and tomatoes; mix well and bring to a boil.

Reduce heat, cover, and simmer 25 minutes, or until rice is tender, stirring occasionally.


(We don't like "spicey" foods so we just use 1 tsp green pepper sauce or 2 Tbl green taco sauce instead. Also, a smoked sausage instead of a Kilebasa sausage will work too. We always get the turkey flavor as that's the Andrew safe one but any flavor will work. I always use a green pepper rather than red just to add more color. And, lastly, I never have chicken broth so I just use chicken bouillon and make my own.)

Zesty Chicken Bowls

This is a recipe Rob and I made up after trying it at Taco Bell. And even though we loved it we were poor starving students at the time and couldn't afford to go out. so why not make your own version, Here is ours.

We layer in the bowl

Rice

Refired beans

small handful of lettuce

chicken ( cut to bite size)

tomatoes

peppers

olives

salsa

guacamole/or sliced avocado

tortilla strips/chips

Serve with ranch dressing.

anything else that you feel needs to go on there-Great let me know, I probalbly just forgot it.

--
Rob and Suzie

Hawaiian Grilled Chicken and Pineapple Rice MMMM!

These are two of our new favorite recipes! I got them from http://realmomkitchen.com I cooked about six chicken tenderloins in half the sauce. I could have put more chicken in that amount of sauce, but it was nice because I put it in a baking dish to marinate and the chicken was completely covered so i didn't have to flip it. I tenderized them with the back of my knife, then let them marinate all day. I cooked them in a preheated broiler for three minutes, flipped, five minutes, flipped, then the broiler turned off and wouldn't turn on so I let it sit in the heat until the rice was done, about 7 min. It was perfect.

My husband is not a huge fan of pineapple but he enjoyed this rice with the chicken. It isn't as pineapplee as you would expect. I only put in half the tidbits. Next time I will use a little more green onion. mmmm! I have been wishing for leftovers all weekend, but there just weren't any. haha

Hawaiian Grilled Chicken

· 1 cup of soy sauce

· 1 cup water

· 3/4 cup brown sugar

· 5 diced green onion (reserve some for garnish)

· 1/4 cup chopped onion

· 1/4 tsp minced garlic

· 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)

· 1 cup coconut milk

· 5-8 boneless skinless chicken thighs

1. Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.

2. Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.

3. Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)

Adapted from The Girl Who Ate Everything.

Pineapple Rice

· 1 (20 oz) can of pineapple tidbits, drained and juice reserved

· 3/4 cups uncooked long grain rice

· 1/2 tsp salt

· 3 diced green onions

1. Take your reserved pineapple juice and add enough water to get 1 3/4 cups of liquid.

2. In a medium sauce pan, combine the liquid, rice, and salt.

3. Bring to a boil and then reduce heat to a simmer and cover. Simmer for 18 minutes until rice is tender and the liquid is absorbed. It is ok to have a very small amount of liquid in the rice.

4. Add the pineapple to the rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.

5. Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Serve. Makes 6 servings.

Adapted from Better Homes and Gardens.

Chinese Sundays A.K.A. Hawaiian Haystacks

I've had people asking for this recipe (we had it at a work party that I was in charge of). When I first had this it was served at my Grandma Lamarr's house it was the strangest thing and she told us that on our first one (that we made small) we had to put all the ingredients. It has been a family favorite ever sense.
Yes, this has two names. I grew up calling it Chinese Sundays whereas my husband's family calls it Hawaiian Haystacks. This is what we served for our wedding dinner. The funny thing about this recipe is that everyone makes it a little different. So I am just going to list the ingredients that we use.

Ingredients:
Rice
Chopped Chicken (or turkey)
Shredded Cheese
Chinese Noodles
Chicken Gravy (I like to use cream of chicken soup)
Celery
Pineapple
Tomatoes
Green onions
slivered almonds
shredded coconut
Maraschino Cherry (top it with a cherry to make it a sunday)

Other toppings that I've seen people add
Sunflower seeds
Olives
Bacon bits

Directions:

Measurements will depend on how large of a group you are serving. In our family we like to line the ingredients on the counter in the order listed above and go through the line because you just put a spoonful of each ingredient on your plate. I like to put the gravy on at the end too.

And you know it is good when the kids lick their plates clean!