Friday, April 16, 2010

Mandarin Orange Chicken

While I was looking for a recipe for a friend, I came across tonight's dinner :)
From the book Fix It and Forget It Lightly

4 boneless skinless chicken breast halves
1 medium onion thinly sliced
1/4 cup of orange juice concentrate
1 tsp. poultry seasoning (I knew I had that in my kitchen for a reason :))
1/2 t. salt
11 oz. can of mandarin oranges drained BUT SAVE 3 T. OF THE JUICE!!!
2 T. flour

Plop the chicken into the slow cooker. 
Combine the onion, orange juice concentrate, poulty seasoning, and salt. Pour over chicken.
Cover and cook on low for 4 to 5 hours. (At 4 hrs. mine was just barely keeping it's shape.)
Remove chicken and put it on a serving dish and keep warm.  SAVE THE COOKING JUICES.
In a saucepan, combine 3 T. of the reserved mandarin orange juice and the flour. Stir until smooth.
Stir in the chicken cooking juices.
Bring to a boil.
Stir and cook for 2 minutes until thickened. 
Stir in the mandarin oranges WITHOUT THE REMAINING LIQUID and then pour the mixture over the chicken.
Would be good over rice or pasta :)

Sunday, April 11, 2010

Maple Glazed Carrot Recipe

Had to figure out what to do with the bag of fresh carrots in the bottom of the fridge.  Made this today.
It turned out really good and I'd make them again.

1 lb. carrots sliced into 1/8 to 1/4" coins
3 T. of maple syrup/pancake syrup (And contrary to the rumor, I do NOT tap into the trees in my backyard and make my own syrup.  Mrs. Butterworth or Aunt Jemima can do that for me Pam :)) 
1/4 t. cinnamon
1 T. butter or margarine

Bring 1/2 cup of water to a boil in a large skillet.
Add the carrot slices.
Boil until tender crisp.
Dry the pan.
Return the carrots to the pan and add the syrup, cinnamon and butter/margarine. 
Bring to a boil and stir constantly until the glaze thickens.
Serve immediately.