This orange chicken is amazing. I can't even begin to express how amazing it is. There is a secret, well not exactly a secret, but a special ingredient that takes it from good to WOW. Want to know what that special ingredient is? It's coconut oil. Now you don't have to use coconut oil, you can use whatever oil you like. But take my word for it, if you want the WOW factor use coconut oil.
Coconut oil gives this stir fry a delicious depth of flavor. It creates a layer of flavors where the orange sauce and the coconut oil combine to make culinary magic.
Looking at these pictures, I wish I still had some leftovers, but I enjoyed the last of it for lunch.
Good thing it is really easy to make because my family loves orange chicken. Whip up a quick sauce, chop some chicken and veggies, then stir fry. Simple, easy, and delicious.
3 T. oil (Coconut oil makes this dish amazingly flavorful)
4 boneless chicken breasts or 5-6 thighs, cut up
1 sweet onion, cut into wedges
1-2 cups baby carrots, sliced lengthwise
1 cup orange juice
1 ½ Tbsp. soy sauce
½ tsp. salt
3 cloves garlic, minced
1 Tbsp. brown sugar
1 Tbsp. cornstarch
8 oz. fresh mushrooms, sliced
fresh ground pepper (optional)
Hot cooked rice or noodles
1. Combine orange juice, soy sauce, salt, garlic, brown sugar and cornstarch. Set aside.
2. Heat oil in a large skillet or wok. Then add chicken, onion, and carrots. Cook for a few minutes, then add the mushrooms. Continue cooking, stirring frequently until chicken is cooked through. Add some freshly ground pepper while cooking if you like.
3. Add sauce and cook until sauce thickens and begins to bubble.
4. Serve over hot cooked rice or noodles.
Anyone else find candy corn irresistible? I find myself buying it every year and I only want it when the weather turns colder and the leaves start to fall. There is something so nostalgic and familiar about candy corn. It's like Easter eggs at Easter. You just have to have it.
Since candy corn is one of my favorite traditions, I was excited to find mini candy corn.
I knew these would be perfect for baking.
And since I love any excuse to bake cookies, I decided mini candy corn and sugar cookies would pair well together.
Sugar cookies are fun for kids to make too. Little ones can help roll out and cut the cookies. And they really love to decorate. I let my kids use these mess free icing tubes. I have a pampered chef set and a set I found at an after Christmas clearance sale. They are easy for kids to use and icing won't come out of the end like with an icing bag. You may have to help preschoolers since it does take some pressure to squeeze the icing out.
Aren't these the cutest? And they are really yummy too. Now, if I can just keep my boys from eating all of them in one day.
Here's the recipe:
It's funny how much I love this iron skillet considering that when I received it for Christmas from my husband the year we were married I remember thinking "I can't believe my husband bought me an iron skillet for Christmas". I thought it was kind of unromantic even though I was a Family and Consumer Science teacher and loved cooking. I'm sure he was thinking practically and not romantically and thought an iron skillet would be nice.
I hope I was gracious, but I probably gave him a hard time since he went shopping the day we did our own family Christmas (before heading to visit extended family). I had not yet learned the value of a good iron skillet.
Thirteen years later this iron skillet is one of my most prized possessions. It is well seasoned from many years of hard work and love. I cherish the memory of our first Christmas and the first gift that my husband gave me, my prized iron skillet.
A frittata may sound kind of fancy, but really it's just an egg casserole. It's easy, delicious, and versatile. You can take a basic recipe and add different fillings to flavor it however you like. I made this one with spinach and bacon which is a fantastic combination. I made one in a 9 X 13 pan and took it to my church Mom's group meeting a few weeks ago and they loved it. I even had to write out the recipe for a friend. We love frittata for breakfast or a quick week night dinner with a side of sliced tomatoes.
Easy Spinach and Bacon Frittata
3 T. olive oil
½ tsp. dried dill
1 tsp. seasoned salt
1 tsp. salt
1 cup grated Parmesan cheese
1 cup shredded cheese (I use a Mexican blend or Colby/Jack)
½ lb. bacon, cooked and crumbled
6 to 8 oz. frozen cut leaf spinach (I use ½ of a 12 oz. bag)
Freshly ground salt and pepper
1. Preheat oven to 350 degrees. Spray or grease a 9 X 13 inch baking pan or a large iron skillet.
2. Whisk the eggs, oil, seasonings, and cheeses in a mixing bowl. Add the bacon and spinach, breaking up the spinach as you put it in. If you find it necessary you can thaw the spinach slightly in the microwave for about 30 seconds so that you can break it up.
3. Mix thoroughly and pour into a prepared baking pan or large iron skillet. Top with freshly ground salt and pepper. Bake for about 45 minutes, until edges are browned and center is set.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies