Orange Chicken

Chicken
1/2 of chicken

soy sauce
seasame oil
flour

Orange glaze
3/4 to 1 cup of orange juice
1/4 cup of sugar
2 tablespoons of soy sauce
white sesame seeds (optional)
2 tablespoons of cornstarch
hot sauce (optional)
wasabi (optional)

Instructions
1. cut chicken into bite size and marinate with soy sauce and sesame oil for at least 15 minutes
2. boil the orange juice, add the other ingredients slowly. stir to keep from clumping
3. keep on simmer and stirring until it's thick
4. after marinating the chicken, dip each piece in flour to coat.
5. pan fry the chicken. When the chicken is done, turn the heat off and quickly add the glaze to coat the chicken.

Herb Roasted Turkey Breast

Prep time: 15 min
Cook time: 35-45 min

Total: 50 min- 1 hour


Ingredients
1 turkey breast, 2-2.5 lbs
1/2 yellow onion
2 leaves of fresh sage
3 stalks of fresh rosemary
3 stalks of fresh thyme
3 cloves of garlic
juice of 1/3 lemon
1/2 -3/4 cups of chicken broth
Salt and pepper to taste

Instructions

1. Preheat oven to 400. 
2. Dice onions, sage, garlic, thyme, and rosemary. Add lemon juice. 
3. Pour chicken broth in the bottom of an oven-safe pan. 
4. Remove the skin from the turkey breast gently so that one side is still intact with the rest of the meat. 
5. Stuff the onion, garlic herb mixture under the skin 
6. Brush the top of the skin with oil. 
7. Sprinkle the rest of the mixture, if any left onto the skin. If cooking in an toaster or smaller oven, would not suggest this as it will burn very quickly. 
8. Place into oven for 10 min. 
9. After 10 min, turn the heat down to 325. 
10. After another 10 min, place aluminum foil over the top to prevent the skin from burning. 
11. Cook for 25-35 min. Check after 30. Internal temperature should register 165 degrees F when inserted into the thickest area. 
12. When turkey is done, cover with foil and allow to rest for 15 min. 
13. The drippings can be used for gravy IF the meat was not brined. 

Chocolate and dried cranberry pinwheel cookies

Ingredients
1.5 cups of flour
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 tbsp milk
1/2 cup of unsalted butter
1/4 cup of white sugar
1/4 cup of brown sugar
1 cup of melted chocolate chips
1 tbsp of vanilla extract
1/2 cup of chopped dried cranberries

Instructions

1. Soften butter and mix with sugar. Whip until it very creamy and it's turns much whiter. 
2. Add milk and beaten egg. 
3. Mix flour, baking powder, salt together. Add to milk, egg, butter and sugar mixture very slowly. 
4. Mix until all incorporate. Separate dough in half and press a rectangle (roughly 1/4 -1/2 inch thick)
5. Wrap in plastic wrap and refrigerate for 2 hours. 
6. Remove one of the dough rectangles. Add 1/2 tbsp of vanilla extract. Add melted chocolate and knead until chocolate is completely incorporated. Set aside. Re-wrap in plastic wrap and set back in fridge for 5 min. 
7. Take other dough rectangle. Add 1/2 tbsp of vanilla extract. Add dried cranberries and knead until incorporated. Re-wrap in plastic wrap and set back in fridge for 5 min. 
8. Roll both dough back into rectangles. Roughly 1/4-1/3 inch thick. Place chocolate dough onto piece of foil. Place cranberry dough on top of chocolate dough. Start rolling the dough so that chocolate is on the outside. Use the foil to help roll. Using your own hand may cause the dough to crumble because it's cold. 
9. Wrap the "roll" in plastic wrap then a layer of foil and place back into the fridge for at least 2 hours. Use a sharp knife to slice the "roll" into 1/3 inch thick cookies. Place on cookie sheet. 
10. Preheat oven to 375. Bake for 11-13 minutes. 

Chicken Enchiladas

Prep time: 25 min 
Cook time: 30-45 min 
Bake time 10-15 min 


Total: 1hr 5 min- 1hr 25min 


Ingredients
1-1.5 lb. of chicken breast or thigh
1-2 shallots, diced
1 medium sized red onion, diced
1 red or green bell pepper, chopped/ diced
1 clove of garlic, diced
Canola oil 
2 cans of 12oz. diced or stewed tomatoes 
2 fresh serrano chilies, sliced OR any chilies of your choice
1 small can of jalapenos, sliced
1 small can of green chilies, sliced
1 can of enchilada sauce 
2 eggs 
1 bag of cheese (cheddar and jack or a mix) 
Flour/ corn tortillas 


Instructions

1. Cut each chicken piece in half to facilitate faster cooking and more seasoning
1. If there's time, season before hand and place in fridge for 20-30 minutes 
2. Heat up pan, pour in canola oil and diced garlic. Medium heat
3. Place chicken in, scatter cayenne/ chili powder, cumin powder, garlic powder, seasoned salt, and dried basil to taste. Turn chicken after 2-3 minutes. Seasoned that side as well. 
4. Remove cooked chicken and set aside. 
5. Using the same pan used to cook the chicken, turn to medium high heat and add the diced red onions, 2/3 of the bell pepper, tomatoes, chilies, 2/3 of the shallots. Stir still it boils, turn heat to medium or medium low to simmer 
6. Beat eggs and add about a handful (1/4) of the bag of cheese 
7. Stir in eggs and cheese mixture slowly 
8. While this continues to simmer, shred the chicken. Add the chicken. 
9. Preheat oven to 375.
10. Spoon some enchilada sauce into a oven-safe pan. Enough to just coat the bottom  
11. Spoon the filling into a tortilla and roll- leave the ends open. Place them flap down into the pan with the enchilada sauce- so that they don't open. Repeat for however many will fit into the pan. 
12. Top off with enchilada sauce, cheese, some of the left over shallots and bell pepper 
13. Bake for 10-15 minutes. Start checking the oven around 10 min to make sure that the cheese doesn't burn. Depending on your oven. If you put in multiple pans- it will take longer.

Notes

You can also just dump the enchilada sauce into the filing and leave enough to cover the bottom of the pan and to top. I did not because it would be too salty otherwise.